DRAM Scotland 398 February

398 DRAM MAGAZINE ISSN 1470-241X February 2024

DRINKS RETAILING AND MARKETING

@dramscotland

/dram.scotland

MANORVIEW TEAM SHARE £273,000 INTERVIEW - JACQUI DICKSON

. ENCORE . TRENDS

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*CGA, Total GB On Trade, Volume MAT TY to 18.06.22, CGA, GB On Trade, Value Sales, Jameson, L12W to 10.09.22

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DRINKS RETAILING AND MARKETING

WELCOME

T

here has been lots of negative reports in the press highlighting venues that have closed, and although the cost of doing business is not helped by the fact that there is no rates relief for mainland Scotland, there are still plenty of entrepreneurial licensees who are opening new places and investing in the premises they have. It is not all doom and gloom.

This issue we have devoted three pages of news covering new openings and we also have a great feature on ten of Scotland’s best bartenders who all, as you will read, love their jobs - our homage to Valentine’s Day. Nicola Walker has been delving into the trends for 2024 - both drink and design ... she could have written a book!

Meanwhile Nicola Young covered one of my favourite subjects Whisky.

I caught up with Jacqui Dickson and Maureen McKerrow in Dumfries - two licensed trade legends.

Next month I am covering next month but Rum because I am lucky enough to be heading to the Philippines to find all about Don Papa Rum. It’s a tough job!

Until next month.

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

CONTENTS

February 2024

FEATURES

9 13 16 19 22

/dram.scotland

FOCUS ON WHISKY Nicola Young reports.

INTERVIEW

JacquI Dickson and Maureen McKerrow talk to Susan Young

DRINKS AND DESIGN TRENDS

Nicola Walker looks at both Drinks and Design Trends for 2024.

DESIGN FEATURE

Copper Blossom, Edinburgh & Encore, Edinburgh

REGULARS

4 @dramscotland

BARTENDERS WHO LOVE WHAT THEY DO...

28

NEWS

All the news from around the trade.

SUE SAYS

Find out what Susan Young has to say.

DRAM FEBRUARY 2023 3

HENRY’S LANDS IN GLASGOWS SOUTHSIDE Fergus McVicar, the man behind Chinaskis and the Berkeley Suite in Glasgow, has opened his latest offering, this time in Shawlands.

Located on Abbot Street the venue is a bar first and foremost but is also serving food.

Fergus comments, “I like unusual buildings and places with a bit of character, so I just fell in love with this place. It sits by itself and has its own lane and a secret garden. I think come the Summer our outside area will be a big hit. The Southside in general is a really cool area with nice people and we wanted to be part of that. Henry’s has same ethos and vibe as Chinaskis, although it looks very different in design.

“This frontage is very plain, and we have just repainted it white with only our logo as a sign. The interior is all about the ambience and the lighting. Every piece of antique lighting has been bought by me personally from second hand shops or flea markets in Paris. Plus, all the authentic artwork is by local Glaswegian artists.

“The first month has well exceeded our expectations and that’s down to the great staff. They are professionals, some of which moved from Chinaskis, and have been with me 10 years. It’s a real neighbourhood bar.”

SIX BY NICO REVEALS NEW CONCEPTS Six Company, the Glasgow-based company behind the Six by Nico restaurants, may have just opened new flagship venue, Six By Nico Merchant City, but the expansion plans do not stop there. Two new venues are also set to open in Glasgow in the first quarter of 2024 marking a threemillion-pound investment into the city’s restaurant scene.

The other two new additions are ‘Sole Club’ in Finnieston, which will pay homage to the original idea ‘The Chippie’ which launched the Six by Nico journey and ‘Somewhere by Nico’ an innovative cocktail bar that aims to reinvent the traditional bar experience by combining multisensory mixology and storytelling.

Nico Simeone said, “Our team is driven daily by the challenge to constantly create and reinvent. We are dedicated to being different, never resting on our laurels, and continuously striving to create the best customer experiences. Marking our six-year journey with such a significant evolution of experiences in our hometown and reaffirming our commitments to the city seems like the best way to celebrate the next stage in our company vision.”

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THE CLUB ROOM LAUNC Aberdeenshire based scotch whisky specialists, Duncan Taylor Scotch Whisky, have opened The Club Room in the former Bank of Scotland site in Gordon Street, Huntly, following a major 6-month refurbishment to the B-listed property.

They have transformed the site into a venue with bar and seating for up to 50 guests. It will be used for private events, whisky tastings and as an additional space for diners during busier periods at The Bank Café & Restaurant on The Square, which the firm also owns.

The Club Room will promote the company’s vast range of rare, aged malts and blended whiskies as well as showcasing their self-serve cask dispensers which allow guests to imbibe their whisky of choice on demand with the use of a pre-paid card.

Chairman of Duncan Taylor Scotch Whisky, Euan Shand says, “We had ambitious plans to invest in some of the beautiful old buildings that lay empty and disused in the heart of the town, whilst also helping to put Huntly on the map as a great place to eat and drink. Together with our Whiskies of Scotland shop in Gordon Street, The Bank Café & Restaurant and now the latest opening of The Club Room in the town centre, it’s an important focal point for locals and tourists visiting the area. We’re proud to be part of the transformation of the town, boosting the local economy and of course, creating further employment in the area alongside our King Street headquarters.”

BEER BELOW RISES A new basement bar Beer Below on Glasgow’s West Regent Street is the latest offering from co-owners Nunzio and Mariano Russo who also own Mediterraneo Restaurant on Ingram Street and Gin 71 on Renfield Street. In fact the new bar is actually connected to the latter.

Nunzio told DRAM, “We wanted to have two venues that were connected to each other but that had two completely different identities. Beer Below is a contemporary beer place where you can watch sport and have a nice pint. We have our own brand beer called ‘Beer Below’, a 4.2% craft beer which is brewed Germany, and we offer pizza slices. We are also aiming to have more live music and sports related games such as darts, foosball tables etc.”

Where sports are concerned Beer Below offers two 78-inch screens and lots of viewing options including the NFL.

NEWS NEW ERA FOR THE TAYBERRY

CHES

All the Elements of a great new restaurant Former One Devonshire chef Gary Townsend is set to open his first solo venture, Elements, located in the Glasgow suburb of Bearsden. The 40-cover restaurant will open this spring.

The chef is investing £400,000 in the venue which will undergo a major refurbishment before opening.

Gary said, “Opening my own restaurant has been a lifelong dream and has taken nearly two years of planning. My vision for Elements was always for us to be situated in the heart of a welcoming and tightknit community. With close friends in the area, Bearsden has always felt like my home from home, and I couldn’t think of a better location for us to be in. Our aim is to provide both the local and wider community with a new go-to for fine dining, delivering exceptional food and an unparalleled level of service, a special place where people can go to celebrate and create life-long memories in a relaxed and comfortable space.”

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Chef proprietor Adam Newth is to relaunch The Tayberry on the site of the former Tipsy Goat in Dundee this February.

Newth stepped away from his Broughty Ferry restaurant of the same name last year to concentrate on his personal chef business but has now announced its return with the location being at the aptly addressed, Tay Square.

Adam Newth told DRAM, “I’m delighted to be re-opening, but it was nice to have a break. The plan is to have a soft opening on the 7th February and run for a week before we hit the busy Valentine’s period.

The good news is that customers will see some familiar faces because a lot of the old Tayberry team is coming back.

“It will be a similar sort of food concept with similar style dishes but this time we will offer a pre-theatre menu which will be reasonably priced because of the restaurant’s location near the theatre. We will keep doing private work, which we will be offering through the Tayberry.”

New bar and restaurant Weavers opened in Paisley in December after a refurbishment.

The venue, a new project for industry stalwart David Davidson, now features vaulted ceiling, burnt wood finishes and natural exposed stone walls. The bar offers food, handcrafted cocktails, sports and is dog friendly.

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Ayrshire based entrepreneur Brandon Van Rensburg of West Coast Hospitality has announced ambitious plans for the start of 2024. The owner of the Tempura Café/ Bar/2go is taking over a new production kitchen in Prestwick located in the former Electric Bakery unit. This will not only be the Tempura development kitchen but also their new headquarters.

However, expansion plans do not stop there. They have also submitted offers on a further two properties in Ayrshire, one a restaurant and one a takeaway.

DOUBLE THE FUN FOR SKYE DJ

DJ Ali MacIssac has just opened two venues in Glasgow. Both situated on Sauchiehall St, the first is the former SYMBØL nightclub, which he has opened in partnership with Daniel Gilbertson. This will now be known as Dannsa, the Gaelic word for dance. This is a multifunctional events and arts space with a capacity of 200 which already has a healthy calendar of events lined up including bands and DJ’s.

The second unit is the Brunswick Cellars which has been gone through a refurbishment to bring it back to its former glory, complete with the original fish tank. Operations Manager, Lee Stewart told DRAM, “It’s a late-night bar. We have a full club sound system and lighting but it’s still a place where you can chill out, have a drink, and just speak to your mates.

“Ali fell in love with this venue when he first moved to Glasgow from Skye in the 90s, so that’s why he picked it and felt he had to bring back the Brunswick Cellars name. It has the same basic layout, but everything has been ripped out and redone.

“It’s now just getting the name out there, that’s the key. The spaces look and sound fantastic and we are hoping they will both work hand in hand.”

DRAM FEBRUARY 2023

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PIC: ABI RADFORD

NEWS TIMBERYARD GETS AN ABBEYHILL SIBLING The Radfords have created a new venue called Montrose in the Abbeyhill area of Edinburgh - it’s the second addition the family’s stable as they already own Michelin-starred restaurant Timberyard.

Built in the late 1800s, Montrose House was one of Edinburgh’s first public houses and the Radfords have created a 30 cover wine bar on the ground floor and a first-floor seven table dining room.

Jo Radford comments, “With a first Michelin star under our belts at Timberyard and the launch of our new restaurant and wine bar at Montrose, 2024 looks set to be a really exciting year for our entire team.

“Over the last 10 years, Timberyard has always aimed to be at the forefront of both Scottish and British dining. We are committed to evolving this lasting dining legacy at Montrose with the continued support of our talented chefs and wider team.”

MANORVIEW’S SUCCESS BENEFITS STAFF AS IT SHARES £273,000 VIA HEARTCOUNT SCHEME

M

anorview has once again shared its profit - more than £273,000 - with its team via its Heartcount profit share scheme announcing the news at an all-expenses-paid party at The Arches.

The Heartcount profit share scheme sees everyone in the business who has 12+ months service qualify for a share of 10% of Manorview’s net profits. The total amount being shared this year is £273,560 – and 471 team members have qualified. The profit share will be an earnings boost for all qualifying team members, and for many of the team, it will equate to 2 weeks’ worth of pay.

The profit share is the biggest they’ve ever had – after having shared the previous record of £162,479 with the team in January 2023.

The profit share amount each qualifying person gets is calculated on hours worked during a 12-month period – NOT on job title or salary.

Managing Director David Tracey said, “Fairness is at the heart of our decisions. Every person

NEW OFFERINGS AT THE GALLERY BAR The Gallery Bar in Glasgow has a new face at the helm in the form of Michael Robertson. Michael, who has been a stalwart in Glasgow’s hospitality scene for many years, aims to bring some fresh ideas to the wet-led Merchant City venue. He says, “I have been a customer at The Gallery since around 2012 and love the venue.

Owner Jim Young was looking to take a step back from the business, so we are now in a transitional period of him stepping back and me stepping forward. We won’t be changing much but I will using my experience to take it back to baseline hospitality – a warm welcome, some table service if the customer wants it, some more premium brands and a wee bit of attention to detail. It’s all been well received, and we have lots of regulars who support us.

“This bar has looked after the LGBTQ+ community for a long time now and will continue to do so, but it’s also important for me to be inclusive to everyone and create a space where they feel comfortable. If you treat people with kindness and respect, then we will go out of our way to take care of you here. It’s just a fun, vibrant venue.”

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DRAM FEBRUARY 2023

in every role across our business impacts our success, so it’s right that profit is shared in a fair way.” The profit share is just one of many things Manorview are doing as part of their mission to make life better through hospitality. team members are paid the real living wage at a minimum, and the business has created a charity - the Manorview Foundation, to support those experiencing poverty and hardship. In December 2023, they hosted 1,700 underprivileged kids across 18 free party nights – ensuring they could experience some Christmas magic.

Manorview Chairman Steve Graham commented “We close all our venues so that every team member can attend. It’s fantastic to get everyone together to show our thanks and appreciation, and celebrate what can be achieved as a team. I’m delighted that we can once again share profits with our team members. They do so much for our guests and our communities, and thoroughly deserve it.”

BUZZWORKS GOES FOR GROWTH Buzzworks Holdings Limited, has reported a 19% growth in revenue in its latest trading results,increasing revenue to £29.9m from £25.2m, The results for the year ending 30th April 2023 also show underlying EBITDA before site opening costs and non-recurring items at £2.94m compared to £3.95m in 2022 which was supported by the reduced VAT rate on food sales and the payment holiday on business rates.

The company say that, as part of its growth strategy, “Buzzworks continues to invest in new and existing venues. This totalled £4.7m in the year including the opening of Scotts in Greenock as well as further expansion into the east coast with Thirty Knots in South Queensferry followed by the opening of Herringbone Abbeyhill on London Road, Edinburgh. The company also invested in the refurbishment of its current portfolio including Lido Troon, Scotts Largs and Herringbone venues in Goldenacre and North Berwick” The results come as the independent bar and restaurant operator experienced a strong start to 2024, with like for like sales growth of 5.3% for the 5 weeks to 31st December 2023 which came on top of strong growth last year.

Buzzworks, for eight years running, has been one of the best 100 Best Companies to Work For in the UK. Kenny Blair, Managing Director and a member the Scottish Hospitality Group, said, “We have stuck to our plans for expansion, investment in our portfolio and development of our people and despite challenging conditions, we’ve had a successful year. Our formula of investing in great properties in towns and suburbs across the country, introducing our unique blend of food, drink, style and service, is one that is working for us.”

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IT’S TIME TO CELEBRATE SOME OF THE MOST REVERED DRINKS SLINGERS ACROSS SCOTLAND ON THE 24TH OF FEBRUARY FOR WORLD BARTENDERS DAY! FOR THIS REASON, NICOLA SET OUT TO SPEAK TO 10 GREAT BARTENDERS TO DISCOVER WHAT MADE THEM CHOOSE HOSPITALITY AS A CAREER AND WHAT THEY THINK MAKES A GREAT BARTENDER…

BARTENDERS WHO LOVE WHAT THEY DO...

BY NICOLA WALKER Paul Paxton General Manager, The Spiritualist, Aberdeen Paul began his hospitality career with Signature Pubs at NOX nightclub.

After a stint in car sales with Jaguar Land Rover and Porsche he has now come back to hospitality and is GM of The Spiritualist in Aberdeen. He tells me, “I’ve learned so many people skills through sales roles that transformed how I interact with customers in the hospitality world. I think the people, the togetherness and the healthy competition between venues makes it such a great industry. I love the creative side of what I do, as well as getting the chance to speak to guests, work with new brands and expand my knowledge too! However, the most rewarding thing has been seeing the growth and our hard work pay off. At The Spiritualist I have a fantastic team, creative freedom, and I love just how fun we’ve made the business. We hold huge brunch events, drag bingo and regular DJ’s - it’s a hoot!”

Paul’s advice for anyone wanting to get ahead in the trade is simple, he says “It’s important not to be scared to make terrible drinks as the fear of making a bad drink can hold people back - getting over that hurdle helps massively with your next creation.”

Selenia Di Palma – Manager, Panda & Sons, Edinburgh

Selenia first started in hospitality when she moved to the UK from Italy. After living and working in London for five years she moved to Edinburgh and is now a manager at Panda & Sons.

She says, “I love working at Panda & Sons. The style of the place, the music, the vibe the venue offers and the team I work with. It’s like a family of talented people who work hard and want to learn every day.

“The great thing about the industry is seeing and meeting so many different people. It’s my job to make their experience special and their day better, that’s what really excites me. I view every single day as a new adventure, with new things to learn, new drinks to create and new guests to impress. It’s never boring!

“I’ve always been fascinated by the bar world, and I believe being a bartender is like being an artist. You create your drinks because of your knowledge and then use your imagination to make your own masterpiece! A great bartender should have passion for their job and a connection with guests to make their experience unforgettable.

There is nothing more satisfying than understanding what the person in front of you wants to drink and then making the perfect cocktail for them.”

Jordan Blades - Deputy Manager, The Corner House, Kilwinning Jordan started working in hospitality at 17 and loved the social aspect of the job. He tells me, “I would go to restaurants with my family when I was younger and I just loved the atmosphere, from the staff running around to the bartenders shaking their cocktails.

I saw it as a great opportunity to improve my own confidence, so I started off with Buzzworks at Lido in Troon and then moved to The Corner House.

“The social aspect of the job is fantastic. Working with a team in hospitality after a while turns into a family, plus you meet so many people along the way, whether it’s brand reps or auld Jimmy coming in for his two pints to talk about his coupon. I also enjoy the training of the team, whether it be to help structure a new drinks menu or just simply pour the perfect pint.

“There are many things for me that make a great bartender as all people have different personalities and skills. Communication skills are important though, both with your work team, and when listening to the customers at the bar. I’ve always strived for three key things - pride, passion & professionalism - if you’ve got that in your locker, you’ll go far in this industry!”

DRAM DRAMFEBRUARY FEBRUARY2023 2023

9

BARTENDERS WHO LOVE

BY NICOLA WALKER Panos Dimou - General Manager, El Santo, Glasgow

Panos is originally from Greece and started his hospitality career as a summer job. He quickly fell in love with every aspect of the trade and went on to study hospitality management. After spending many years working at renowned venues in Mykonos and Saint Moritz such as Nobu and Hotel Belvedere he moved to Glasgow. Here, he worked at Anchor Line and as Bar Manager at the Atlantic Brasserie before moving to his current position.

He is now General Manager of El Santo and tells me, “I love the combination of the food and drinks products we offer, especially the mezcals of course! The venue has such a vibrant and energetic atmosphere.”

“I am dedicated to the industry and love the interaction with people, the fact that every day is different and the challenges and satisfaction you get from customer service. Being a great bartender is about displaying a combination of many skills; a knowledge of the classic cocktails, a neat and clean presence, great customer service skills, a warm welcoming personality and curiosity about new techniques and ingredients.”

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DRAM FEBRUARY 2023

Ricky Wallace - Bar Manager, Lochside Hotel, Isle of Islay Ricky worked at TGI Fridays for 25 years before moving to the Lochside Hotel. He explains, “I’m an outgoing guy and I’m good with people so a job in hospitality just seemed the right fit.

I started in the kitchen before I moved on to the bar and that’s where I found my calling. I then quickly moved up to head bartender and was responsible for all the bar training.

“After covid, I moved to the Isle of Islay to work as the bar supervisor in the Machrie Hotel before starting my current position at Lochside two years ago. What I love about my current role is the laid-back atmosphere. The hotel team all have a good time whilst still providing great service to the people on the Island. I also enjoy training the younger staff on how to make cocktails with flair and style – I’ll never get bored watching a new bartender learning the ropes.”

As for what he thinks makes him good at his job, Ricky tells me, “I would like to think my sparkling personality makes me a great bartender! I’m a fun guy and like a laugh with the guests, but I’m also a great listener. Plus, an encyclopaedic knowledge of drinks definitely helps!”

Cameron Homewood Bar Manager, The Wee Bar, Inverness

Cameron is another bartender who couldn’t wait to turn 18 to get behind a bar and start making drinks! After 10 years of managing The Classroom Bistro in Nairn, he embraced hospitality as a career and is now bar manager at The Wee Bar in Inverness where he enjoys focusing on his cocktail skills and whisky knowledge. He tells me, “I have always enjoyed working in fast paced environments. A bar is the perfect place to meet new people, customers and colleagues, and always learn something new.

“The Wee Bar is a small, intimate venue and the mix of classic décor coupled with a view of River Ness creates an incredible atmosphere for guests. I love working behind the bar in somewhere so unique and I enjoy the conversations I have with guests from all over the world. Every day I learn something new - whether it is a new cocktail recipe, a new whisky distillery, a new gin combination or simply learning through conversation with guests.

WHAT THEY DO...

Alexandra Barraclough Deputy General Manager, The Auld Hundred, Edinburgh

Alexandra describes discovering her hospitality career as “a happy accident” and has thrived in the environment.

She tells me, “The work, effort and challenges presented when running a venue excited me and over a decade later I love it just as much as when I started. Hospitality is everchanging, so to progress you are constantly adapting, learning, expanding your skills and your experience.

“The Auld Hundred is a charming old-school bar and restaurant with a great team and a fantastic community feel. Being in the centre of town we have an even blend of both tourists wanting that traditional Scottish experience and regulars who I look forward to seeing. There are customers that I’ve formed genuine bonds with, and I look forward to catching up with them every week.”

So, what does Alexandra think makes a bartender special? She says, “A good bartender is knowledgeable and serves drinks, but a great bartender also connects with the people coming through the door. You must anticipate and be flexible with people’s needs. It’s a cliché but it is true that a bartender must wear many hats: teacher, friend, therapist. This is why it can be emotionally challenging, but very rewarding.”

Grant Cameron - Deputy General Manager, The Tree House, Ayr Grant was originally studying software development, however, after starting a part time job at Scotts Troon he fell in love with bartending and customer service. He has worked in four different Buzzworks venues and is now working in his favourite, the Tree House in Ayr. He explains, “I stayed with Buzzworks as they genuinely care for you. The bosses always make sure you’re ok, that all staff are happy, and that you are being the best you can be. My favourite part of the job is being able to talk about my passion to customers and staff. Nothing feels better than serving a customer a cocktail that you have created - talking to them about flavours, tastes, and then creating something they will really like. I also enjoy coaching and training staff, so they learn new skills and become the best version of themselves both in and outside of work.

“Being a great bartender is about caring what you do. If you make a mistake, then it’s about thinking on your feet about how to solve the problem as efficiently as possible. I also love the social aspect of the job and talking to the customers. I feel like working in hospitality has really brought me out of my shell and changed who I am.”

Seamus Brady – Bartender at TABAC, Glasgow Seamus has worked at several great venues across Glasgow over the past few years and has now joined the team at TABAC. He tells me, “I’ve never been happier in a job. I think getting on with your colleagues just makes the job so much more fun. I also work with insanely talented mixologists who I can steal ideas from! I feel really valued creatively here and being able to express myself through the drinks I make has been what’s held my passion for hospitality. I think being a great bartender is about being willing to learn, but having good patter helps too!”

Seamus gave up drinking alcohol six months ago and I was interested to hear about any challenges he may have faced through stopping drinking but still working in a bar. He explains, “I’ve had to relearn some of the ways I work, as being sober presents challenges in a bar setting. Everyone I work with has been very supportive of this fact and Euan, my inimitable GM, has entrusted me to make a low-and-no alcohol cocktailmenu. I’ve been very vocal about my opinions on most mocktails! It feels really validating to be able to still work those creative skills despite not drinking, and I’m very grateful to the team for helping me through a transitional period in my life.”

Cameron Porter - Senior Bartender at Orchid, Aberdeen Cameron started out in hospitality as a kitchen porter whilst at school, but he soon realised the bar was where his passion lay. He says, “What made me decide to stay in hospitality is the day-to-day excitement the industry brings. No two days are the same, which makes work enjoyable. My career path formed during my time at No.10 Bar & Restaurant. It was during this time I developed a keen interest in cocktails, so, when the opportunity at Orchid arose it was really a no-brainer for me. In Orchid I’m surrounded by like-minded, ambitious bartenders who all want to push each other and the venue forward.

“When you are passionate about cocktails and get to make them every day, it becomes your favourite part of the job. I also enjoy studying the history of individual drinks too. Being able to make great drinks is a massive part of being a great bartender, but far from the full extent. You need to be friendly and approachable but most importantly composed. The world could be crashing down around you and without composure nothing would get fixed!”

DRAM DRAMFEBRUARY FEBRUARY2023 2023

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Navigating the Resurgent WHISKY World of Blended Whisky BY NICOLA YOUNG YOUNG

by SUSAN

A whisky Margharita

Spirit, which has been distilled at The Borders Distillery in Hawick.

But with more and more distilleries opening – 17 over the last three years, meaning there are now 148 distilleries in Scotland (Scotch Whisky Association) compared to 131 in 2020 - there is no shortage of news, and this makes whisky even more interesting to consumers.

It also helps when the biggest selling blend in Scotland embarks on a new campaign and at the tail end of last year The Famous Grouse did that with the launch of its “Full of Character” global campaign which aims to introduce a new generation of whisky enthusiasts to its charms.

Its marketing emphasises the versatility, accessibility and fixability of the brand. This campaign, along with its rich heritage, positions The Famous Grouse as a compelling option in 2024.

For bar and hotel operators, understanding the evolving preferences of whisky enthusiasts is key to success in 2024. Here are some trends and opportunities to consider: A Diverse Blended Whisky Offering: Embrace the diverse range of blended whiskies on the market. Explore unique flavour profiles, limited editions, and small batch releases.

A Borders Golden Sour

A

s we embark on the whisky journey in 2024, the Scottish blended whisky market is experiencing a renaissance.

Blended whisky is no longer in the shadow of single malts; it has stepped into the spotlight with innovation, exciting flavour profiles, and a growing fan base. It is evident that this category is stepping up its game. Blends are no longer just a budget-friendly alternative; they are innovative, unique, and enticing.

Blends have always sold more than malts, but the money has always been in malt whisky and certainly over the past few years the category has suffered due to the fact that perhaps some trust had been lost when it came to blends. But that is all changing and that is down to some great new blends that are invigorating the market.

The blended whisky market is expected to experience significant growth in the coming years, due inpart to attracting a wider consumer base, affordability, an increased demand for premium blends combined with new flavours, innovative blends, and effective marketing tactics which will all play a role in pushing blends to the forefront.

Globally the blended whisky market is benefitting from the growing popularity of craft and artisanal whiskies, which has in turn created a demand for different, higher quality blends which appeal to the evolving taste preferences of consumers.

Licensees the DRAM spoke to attribute some of the growing popularity of blends to the fact that malts are becoming more expensive. It seems like the cash conscious consumer has come to the conclusion that uber-premium releases may have to take a back seat until they have more cash in the bank, and with such good quality and innovative blends on the market there has never been more choice.

It also helps that consumers today are more promiscuous – they are not afraid to try out new brands right across the board and are looking for brands that innovate and market themselves. They are all also less likely make their whisky choice based solely on heritage and are actively seeking out new, interesting flavour experiences.

It helps that distillers like Borders Whisky, Woven, Sweetdram, Turntable Blending House and Compass are challenging conventions. The are showcasing their blended whiskies which they say can be as exciting and diverse as single malts.

Borders Whisky uses the catchphrase, “Some people say there is nothing new about whisky… we disagree”, and they have set out to prove it with the launch of the first whisky blend to leave the distillery in 185 years – Borders Malt & Rye. Woven has unveiled 15 individual limited editions, some with quantities as scarce as 27 bottles. This drive for uniqueness is redefining the blended whisky landscape.

Small producers have also found creative solutions to the problem of cask scarcity. Sweetdram, for example, purchases new make spirit and ages it in-house, allowing for greater control over flavour profiles. Then there is the Leith Export Co. which adopts a solerastyle method for blending, creating an ever-evolving product with each batch distinct from the last and Borders Distillery is encouraging people to buy their very own cask of New Make

Craft Whisky Cocktails: The popularity of whisky-based cocktails is on the rise. In 2023, cocktails like Old Fashioneds, Whisky Sours, and Manhattans gained prominence.

Incorporate these classics into your menu, and experiment with innovative whisky-based cocktails to cater to a wider audience.

Whisky Tasting Experiences: Engage your customers with whisky tasting experiences. Showcasing the craftsmanship behind blended whisky production and the art of blending. And why not consider hosting events and tastings to educate and entertain your customers.

The Scotch whisky industry is not just about a beverage; it’s a powerhouse of economic significance. In 2024, it contributed a staggering £7.1 billion to the UK economy, as highlighted in a recent article by the Scotch Whisky Association. This economic impact serves as a testament to the industry’s resilience and vitality and there is no reason why licensees shouldn’t get a chunk of that if they play their blends right.

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That’s why we’re Scotland’s No.1 whisky.

Savour The Famous Grouse Responsibly.

MEET MARC WATSON, THE CURRENT MASTER BLENDER BEHIND THE FAMOUS GROUSE’S ICONIC BLEND. DRIVEN BY A THIRST FOR LIQUID KNOWLEDGE, MARC WATSON’S JOURNEY BEGAN WITH A MASTER’S DEGREE IN BREWING AND DISTILLING AT HERIOT WATT. HE THEN HONED HIS CRAFT AT RENOWNED DISTILLERIES, CULMINATING IN HIS CURRENT ROLE AS THE MASTER BLENDER OF THE FAMOUS GROUSE. IN 2023, MARC WAS RECOGNISED WITH THE PRESTIGIOUS ICONS OF WHISKY SCOTTISH DISTILLERY MANAGER OF THE YEAR AWARD.

Meet the Maker The Famous Grouse Master Blender, Marc Watson

What inspired you to become a master blender for The Famous Grouse?

The Famous Grouse is more than just a whisky, it’s history in a bottle. It’s like holding a family heirloom, passed down from previous generations. I get to be the lucky one working at this iconic place, surrounded by history and new possibilities in the amazing 106 Sample Room. Just working in this place is dream come true for any whisky nerd like me!

What experiences or challenges have been most formative in your career as a master blender?

Trial and error. Blending is a dance between intuition and science.

Watching masters like Bob Dalgarno, Gordon Motion and Laura Rampling work, then dissecting their methods, has been an education. However the biggest lessons came from my own stumbles. Every wrong note, every clashing flavour, taught me about harmony and balance; what works and what doesn’t.

Learning from the world: The world of whisky doesn’t have any secrets anymore. I devour research from Japan, lose myself in smoky debates with Finnish Ryes, scour archives for tales of heritage distiller’s recipes. It’s a constant quest, a tapestry woven from the wisdom of others, as it should be.

What are your day-to-day responsibilities as a Master Blender?

My job is making every sip of The Famous Grouse amazing, everywhere you find it. That means: • Ensuring quality from grain to glass: I check everything; from what barley is being used, to the new makes that go into blend, to the casks – where they are from and where they will go after we disgorge them. Every quality step is continually reviewed to keep The Famous Grouse consistent, even as the world changes.

• My days are never boring! The 106 Sample Room buzzes with hundreds of whisky samples to nose– new make spirits, aged masterpieces, even water! I work with everyone at Edrington, from distillery managers to the brand team, to keep The Famous Grouse true to its roots while exploring exciting new ideas.

What key characteristics do you aim to achieve in a Famous Grouse blend? How do you ensure consistency in flavour and quality across different batches?

The attention to detail that goes into making The Famous Grouse is astonishing. The consistency of the Famous Grouse is not a trick of chance, but a testament to an unwavering commitment to excellence in every area and from everyone who works on the liquid and brand.

It has been this way long before I started at Famous Grouse, and it will continue that way with me as its latest liquid custodian.

The Famous Grouse’s consistency arises from a combination of factors; sourcing specially curated new makes that fit within the recipe, carefully controlled maturation, careful stewardship by me as Master Blender, rigorous quality control, and incredibility detailed production practices.

How do you stay attuned to changing consumer preferences in the whisky market?

The Edrington’s insights team is my crystal ball! They show me where the winds of taste are blowing, what consumers crave next.

But I think to be a good blender I also have listen to the whispers of the market as well as the buzz in bars and the murmurs on social media. It’s a constant conversation, a dance between heritage and innovation, with the aim that TFG consistently meets requirement of an ever-changing consumer.

Are there any specific whiskies or blends you’ve worked on that hold a special place in your heart?

My first Grouse blend? Felt like winning the lottery! I still remember running home to my wife, babbling about playing with all this incredible whisky. And probably Crabbie’s? That was my baby, a chance to experiment and put everything I had learned into practise.

My first Double gold! Best feeling ever!

What advice would you give to someone aspiring to become a master blender?

Everyone’s path is different, but I say immerse yourself. Nose out every dram you can, read like a thirsty scholar, and never stop learning. Oh, and whisky subscription boxes? They really helped me become a better blender. Smell everything!

Are there any skills or qualities you believe are essential for success in this role?

To me unlocking whisky’s mysteries needs three things: a nose that speaks fluent flavour, a mind like a seasoned detective for data trends, and a memory like an old library for all things whisky.

However, more importantly, is letting your passion and enthusiasm shine through.

Marc Watson DRAM FEBRUARY 2023 15

WAXING LYRICAL ABOUT THE TRADE JACQUI DICKSON RUNS THE SLIPSTREAM IN DUMFRIES AND MAUREEN MCKERROW USED TO OWN THE GLOBE IN THE TOWN... THE TWO WOMEN MAKE A FORMIDABLE TEAM ON THE LOCAL LTA. SUSAN YOUNG CAUGHT UP WITH THEM TO FIND OUT WHY THEY LOVED THE TRADE.

I

often lament the fact that there are not more women fronting and owning bars and pubs in Scotland – no one quite knows why – often citing the fact that when children come along they cannot put in the hours. However, Jacqui Dickson who owns the Slipstream in Dumfries and her great friend Maureen McKerrow who ran The Globe in the town until five years ago, wax lyrical about the industry that they spent their whole careers and both of them had families which in no way held them back. Says Jacqui, “The licensed trade is a great career, I have absolutely loved my time in it, and I can’t understand why more women are not in it.” Maureen nods vigorously in agreement.

I caught up with the two when I was asked by Teresa Brannan of Heineken to join her at the recent Dumfries Victuallers Licensed Trade Association’s Annual Ball at the Cairndale Hotel. Jacqui is the Associations Past-President and has held the position since 2010. She reckons that there are not many trade associations still hosting as many events as they do and certainly very few, if any, have an Annual Ball.

It is obvious the two women are firm friends as they laugh over the escapades they have had over the years – usually associated with trade events – from missing the train on the way back from the 49 Club to a visit to Prague.

Says Jacqui, “I have been in the trade for more than 25 years.

Originally, I joined Slipstream in 1999 to work with my brother Andy Dickson for a few months but I have been there ever since and have enjoyed every minute.” When Andy died, after owning the business for 35 years, Jacqui took over the premises.

In fact, the night before our interview Jacqui hadn’t got to bed until 2am. She explains, “We are open until 1am – I have always been a late-night operator. If we didn’t open late, I don’t think the business would be profitable.”

She adds, “We get a very varied age group and often the older customers are there just as late as younger drinkers – as long as it doesn’t become too busy. A lot of people are on their own or can’t sleep and head down for some company. I’ve served fathers and then their sons and daughters, and you get to know their day-to-day life. I don’t know how many weddings I have been to through the pub but there have been quite a few. Slipstream really is like an extended family. I care for my customers and I think they like the fact that they are looked after in my pub. If they are sitting in their house with no one to talk to why wouldn’t they come down to the pub for the social aspect?

“Some people want to put a negative spin on hospitality, but I believe the positives you gain from it far outweigh any negatives.

I’m nearly at the end of my career and I look at everything I have been involved in and the paths it has taken me down - I can honestly say I have enjoyed every minute. It is difficult to put into words what you can learn from the trade and its everyday 16

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challenges, but it is so satisfying to do something you enjoy. Not every day is a good day, but hospitality can give you something that no other trade can socially, from building your confidence to an education, so many different things. I would say to anyone thinking about coming in – do it!”

Today Jacqui often does six days a week, although when she started out, she was just dong two. She cites a lack of staff as one of the reasons and says, “It is harder than it used to be, but I can do everything from changing a barrel to ordering, book keeping, the rota, wages, tax returns, all the form filling, and security – I have my SIA badge. I also love front of house and get involved with our customers daily lives.”

Over the years, Slipstream has been part of Best Bar None, winning Silver and Gold accolades over the years. Jacqui says, “We strive to be the best we can, and it is rewarding. It is just your typical public house, and we do a variety of everything from quiz nights to dominos and darts, karaoke, and live music.

We no longer get people queuing down the road to get in, but we still have very regular customers. I don’t know what some people would do if we did not open. Sometimes we are the only people that a person might see in a day.”

One of the parts of her role that she enjoys the most is her involvement with the Dumfriesshire Licensed Victuallers Association, plus she is a past-President of Dumfriesshire and the South West LTA too. She believes that these roles have given her a very good knowledge of all the issues facing the trade and the ever-changing nature of the business - from rates to energy bills and legislation. She explains, “It was Maureen that got me involved. I’ve known her for 25 years. The Victuallers is like a little family and we are one of the healthiest around. We are just this one wee division, but we all get on and socialise to. It’s like everything - if you do a job, do it well. We all put a lot of time into it and enjoy it. We have really got to know each other well.”

Originally Maureen and Jacqui were two of the movers and shakers behind the Dumfries ‘Make Our Bars Safer’ or MOBS initiative as it was known. The pubwatch-like MOBS was set up in 2001 and it saw local publicans work with the police to make Dumfries a great place to have a night out in a safe and wellregulated atmosphere - by endeavouring to rid pubs and clubs of troublemakers and drug dealers. MOB members shared information to ensure troublemakers couldn’t use their pubs.

The initiative was stopped by the police when GDPR came in, although both Maureen and Jacqui can’t understand why. Says Maureen, “MOBS got great support from both within and out with the trade. We had a great rapport with the police - they even came to our annual balls. It worked very well – we didn’t use What’s app – but we had a very efficient and secure system.

We would like to see it re-instated.”

Although Maureen’s pub The Globe was sold five years ago, bringing Maureen’s 40-year role at the pub to an end, she has continued to be involved with the trade. She is a former past president of the 49-club and is the current Visitor for the Maltman – the first female to hold the role since the charity was established in 1605. Which is just five years before the original Globe opened!

The Globe was famous the world over for its hospitality and its association with Robert Burns, who once stayed there.

Says Maureen “Hospitality is a wonderful life. Our kids also all started out in hospitality. It taught them how to deal with people and the confidence that it instilled has stayed with them and given them great people skills.

“I used to say when someone walks through the door of my bar that they were there to spend money. All I had to do was keep

them there by socialising with them.

“I think the trade has almost come full circle. When we started out, we had to do everything in the pub. Now costs and staff shortages mean that we are at the stage where you have to go back to doing everything! It may be hard work, but it is rewarding.”

Jacqui agrees, although she has now put her own pub on the market. Says Maureen, “Jacqui is a caring, enthusiastic, and knowledgeable licensee, with life experience beyond any normal person in the trade. We will be friends for life.”

I just wish that younger people in the trade now, or people thinking about coming into it, could spend an hour in Maureen and Jacqui’s company. They both say that their lives have been enriched by their experience in hospitality, saying, “hospitality is a way of life and we have loved it.”

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EXPLORE

TASTE

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Join us for the ultimate on-trade wine-tasting experience at Inverarity Morton’s Annual Wine Portfolio Tasting, EXPLORE.TASTE.LOVE.2024

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EXPLORE the heritage and knowledge of over 60 wine producers, as you’re transported around the world! Set against the backdrop of Scotland’s rich cultural tapestry, this event is your passport to discover a diverse selection of wines hand-picked for your pleasure.

TASTE an exquisite array of wines carefully curated to inspire your palate. From classic vintages, to avant-garde blends, this event is a celebration of taste — where every sip tells a story and every bottle is a testament to the passion and commitment to excellence that defines Inverarity Morton.

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#exploretastelove2024

DRINKS TRENDS 2024

by NICOLA WALKER

THERE IS PLENTY OF CHATTER ONLINE AND ON THE SOCIALS ABOUT WHAT THE TOP DRINKS TRENDS WILL BE IN 2024. HERE’S A QUICK LOOK AT SOME OF THEM:

SPRITZING IT UP The spritz trend looks set to continue and diversify as we move towards Summer. BevAlc Insights shared recently that “In 2023 to date, Aperol overtook Bailey’s as the top-selling liqueur on the platform, boasting category share growth of 25 percent year-over-year. Campari, another common spritz ingredient, has also seen four percent share growth yearover-year.”

The growth here could be attributed to several factors that align with current trends - they are a larger drink with a lower alcohol content, the glassware and garnishes mean they look great for social media content, and they have a reputation as a ‘premium’ choice.

Tik Tok highlighted a massive trend towards the Hugo Spritz in 2023 but the Aperol Spritz still remained king. Perhaps this year is Hugo’s year or even Campari’s. We also love a Limoncello Spritz.

THE GROWTH OF NOLO No and Low demand is still climbing and UK charity Drinkaware have reported that the 18-24 age group has the highest rate of non-drinkers, which has risen from 14% in 2017 to 21% in 2023. This customer demand means that this now needs to form part of a venues staple offering all year round.

IWSR reports the market “grew by +5% in volume in 2023 and is forecast to grow at a volume CAGR of +6% between 2023 and 2027.” However they are growing from a very small base. Beers account for a large chunk of these statistics but with the larger spirit brands such as such as Tanqueray and Captain Morgan launching 0.0% options in recent years and even alternatives to tequila and aperitifs now available there really is option to replace just about everything. Perhaps this is why we are seeing some bars aiming to mirror every cocktail on their menu with a NoLo alternative. However in Scotland many customers still prefer to opt for a Coke and save themselves the expense.

ASIAN DOMINANCE Many reports online point towards a trend for towards all things Asian in 2024. A ZMR report anticipates that the global market for Asian foods will exhibit a CAGR of greater than 7.2% until 2028 with these flavours now being adopted by the drinks industry too.

This could be using traditional alcoholic beverages such as Korean soju, Japanese shochu or sake or even Chinese baijiu.

However, there are also so many Asian flavours to consider that could enhance drinks such as lemongrass, kaffir lime or even yuzu.

There is plenty of chatter about Indian whisky too after Indri Diwali Collector’s Edition won the ‘Best In Show, Double Gold’ accolade at the 2023 Whiskies of the World Awards.

TEQUILA TREND CONTINUES… Every years we hear that Tequila is the spirit of the moment, certainly in the USA it has has taken off, could 2024 be the year it really takes off in the UK? Diageo CEO Debra Crew announced plans in The Wall Street Journal to “take tequila around the world” so we should be seeing Margaritas and Palomas galore! Allan McGhie of Inverarity Morton told DRAM, “Premium tequilas such as Patron are still flying and in double digit growth. Although we haven’t seen as quick a climb as we expected from flavour profiles and aging, I would still tip tequila for the most substantial growth and also to stretch out into flavour innovation.”

VEGAN ALTERNATIVES Statista published data in 2023 stating that now around 4% of UK consumers are vegan and a further 15% are flexitarian or mostly plant based. Scottish companies such as Liquid Oats and Panther Milk have already set the bar when it comes vegan liqueurs, but we are now also beginning to see a move from mixologists to create offerings with plant-based alternatives.

It makes sense to cater to this growing market.

AI REVOLUTION The Bacardi annual Cocktail Trends Report recently stated that 8 out of 10 younger respondents would explore AI recommended drinks, although 60% would miss the human interaction. Bartenders are now able to look at AI algorithms themselves to analyse customer preferences and suggest more personalised drinks which allows for a better customer experience. However, I don’t quite see robots replacing the bartender any time soon.

WORLD BEER AT THE FOREFRONT You don’t have to look further than Madri Excepcional to see that if you nail the marketing then your brand will really take off. One of the fastest growing beers in the UK, it has gained more of the market share than any of Molson Coors global brand innovations since the merger in 2005 and they believe they have only just begun to tap into it’s potential.

Allan McGhie, Buyer at Inverarity Morton says, “I think we will see the continuation of world lager being king and dominating the business. Draft beer will continue to outgrow packaged, probably due to the ripple effect from waiting to see if DRS actually happened. People are now switched on to having multiple world lager taps on the bar and we are seeing each do a job, very often helping each other, rather than cannibalising each other.”

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Marlborough Granite Ltd

Marlborough Granite is one of the most recognisable names in the Marble and Granite industry and over the past twenty years we have endeavoured to provide our clients with a service and commitment which we believe is the cornerstone of our success.

The latest CNC and Water Jet technology, combined with traditional, hand masonry skills ensure a perfect finish on all our products.Our materials are sourced worldwide through a network of truåsted distributors and slab processors.

We currently import quartz from Spain, Israel, Italy and the U.S.. Marble from Spain and Italy and our Granites are sourced as far afield as Brazil, India and South Africa.

30 Wellbeck Road, Darnley Ind. Est. Glasgow G53 7SD Tel: 0141 881 8200 Email: sales@marlboroughgranite.com www.marlboroughgranite.com 20

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DESIGN TRENDS:

BE BRAVE AND BOLD!

BY NICOLA WALKER

L

iving in a postmodern society means that we now rarely see anything totally new in interior design, unless it is technology related. We now see a pastiche of different elements, eras, material and textures, and 2024 looks set to be all about that.

Interior Design Magazine recently said, “By breaking away from traditional norms and embracing individualistic design trends, the industry will place a higher value on distinctive experiences that will go beyond simple preferences for colour and style in 2024.” So, does this more adventurous approach mean the trend will actually be going off trend?

Jim Hamilton from Graven explains, “The days before the internet you never had trends as such. Some of the best bars are the ones which don’t follow trends and go against the things in vogue. When you have a starting point and play around with things, you create the most interesting places. Colours and trends are dictated to us - someone decides, and people follow that. Being brave and bold is now the key.

“It’s important to appeal to everyone though. Summer is easier, but you need to consider the design more in the darker months.

The warmth doesn’t just come from heat. The layering of colour, texture and accessorised design is like giving people a little wrap.

Small details, like the style and height of a seat, are also important as people will really notice when you get this wrong. Customers want to experience a warm, friendly environment and comfort is the most important thing.”

Jeff Taylor from Select Contract Furnishing agrees. He says, “People are being more adventurous colour wise. They used to go for neutrals or a splash of colour but now anything goes. People want impact and to stand out from the crowd – the sky is the limit.

Comfort is also a big thing; it’s got to be right for the masses. It’s only after this that the aesthetic kicks in. People still love marble effects for table tops as it gives a bit of opulence and vibrancy. We are also seeing a mix of shapes of tables as they want it to look softer and less regimented.”

Luxurious, soft and textured fabrics through upholstery, scatter cushions and even drapes and curtains are looking increasingly popular. Perhaps this is because following Covid these things were frowned upon as we were faced with only using fabrics that could be sanitised efficiently. Or perhaps the customer is just looking for a little bit more comfort and luxury in their experience.

According to British Vogue this rich and tactile approach will continue as a major trend for 2024. They also highlight a trend towards things like reclaimed pieces, local makers and one of kind pieces and collectables.

Suzy Kingswood from 3 Design Scotland says, “Most of our clients come to us for interiors that will stand the test of time, not trend driven - more unusual and quirkier. We create our schemes based on material and product inspiration and although it’s difficult to see an end to the trend for green walls and neon, we feel that a focus on bold statement furniture, and unique details incorporating logo and branding will be a strength moving forward.”

There are many ways to create individuality, but some options are to source collectables, use local artists, or create one of kind pieces which fit your brand. Auction houses and flea markets are now the fashionable place to shop with venues such as the new Henry’s in Shawlands, and even bigger chains such as Flight Club, putting great effort into selecting exactly the right pieces that align

with their brand. There has also been personalised artwork used in the likes of Max’s Bar and Topolabamba’s latest West offering. The latter even has a room inspired by art galleries with more than 20 specifically selected framed paintings downlit by gold picture lights.

These choices allow a venues décor to be personalised, gives it character and allows the customer to connect to an individual brand. Jim Hamilton also says, “A good reason for buying artwork or one-off pieces is that it is easier to change than the bigger aspects of the design and creates impact. Proper art will grow in value, so it’s also an investment. People are still talking about upcycling and recycling and the bigger players can even move furniture around their different venues to keep it fresh.”

This idea aligns with the concept of sustainability being increasingly important. Over recent years we are seeing growth in reclaimed materials such as wood, salvaged metal and lighting. Are brands trying to promote a sustainable message through their look because they feel customers are more conscious of environmental impact and attracted to venues seen to be prioritising sustainability?

Or is much of this upcycling down to cost and how much does the average customer actually research a venues sustainability message before visiting?

Scott Togher from the Benholm Group says, “Sustainability has become another pivotal consideration for many hospitality businesses, and the choice of living or preserved plants aligns seamlessly with this ethos. This commitment to environmental responsibility is mirrored in the continued popularity of green walls, however, we’re witnessing a new trend emerging – a shift of focus upwards to green ceilings, and shelves/ledges adorned with trailing plants.”

Another reason for the growth of this ‘urban oasis’ trend has been the massive power of social media when used as a marketing tool.

The internet has made youngsters even more discerning, and their habits are heavily driven by what they see online. Therefore, considering the décor, lighting and mirroring in every corner of your venue is more important than ever to get people talking and taking photos. The customer has higher expectations than ever when it comes to an experience and creating an emotional connection is key.

Michael Dunn of MD Hospitality believes, “Truly great design manifests when the customers emotions are heightened and triggered; they won’t necessarily remember the colours, lighting or furnishings, but they will remember how the space makes them feel.

“In recent times the two best examples of this are the Paesano Pizza restaurants and the pasta restaurant SUGO. When customers are asked about their experience when visiting the first thing they say is how the restaurant makes them feel, and that creates a memory which then creates the bond of a lasting relationship - just as you might not remember what someone says but you will remember how they made you feel. This speaks to the first principles of human nature and that is the “Holy Grail” of Outstanding Design.”

In today’s economic climate owners must make financially viable choices to ensure their venues continued attractiveness to the customer in a world of increasingly changing habits. The key is to find the balance and create a look that will have longevity as well as creating fresh instragrammable moments.

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107 George Street, Edinburgh

COPPER BLOSSOM DESIGN FOCUS BY: NICOLA WALKER

C

opper Blossom cocktail bar in Edinburgh has recently undergone a refurbishment and the results are stunning.

Designed by Tibbatts Abel, the venue uses colonial and plantation elements but with a truly modern feel.

The copper-coloured curved central bar is still the focal point of the venue with its marble top and overhanging gantry which is now interlaced with a more natural hanging leafy greenery. These elements of planting are a theme that runs throughout, with multiple larger plants and rustic plant pots on the tables, which add a real freshness to the space. Around the bar there are some beautifully upholstered fringed bar stools with stonelike pillar stands.

They have installed moving wicker fan installations, which give a colonial feel, and both free-standing and table lamps are dotted about to make it feel homely.

The floor is tiled in an eye-catching black and white chevron pattern, and the exposed brick walls are painted cream. The venue has several differently decorated areas which create cosy corners and creative nooks. Although contrasting in decor they still feel very much part of the same venue.

In one of my favourite areas the neutral walls give way to a stunning statement wallpaper which looks like a colourful canvas with splashes of red, blue, orange and black. This does not just cover the walls but also stretches over to cover the roof area. Here, the booth seating is a light teal and there are also brighter red tub style chairs which are trimmed at the floor.

Throughout the venue they have created more punches of colour through the furniture and especially with these modern,

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comfortable, and beautifully upholstered chairs. These range from green and red to mustard coloured and most have leather seating with a plush velvety upholstered backing. Every detail of the furniture has been considered from the piping, tassels, bases, and the range of multiple scatter cushion that adorn them. Some of these scatter cushions are brightly patterned and others are more muted in colour and design, but these have been trimmed to create more texture. The tables vary in shape with square, round and oval designs and all are made from beautifully polished wood.

Some even have stands which echo the stone pillar effect of the bar stools.

In another area they have utilised the original rectangular marble tables which are now coupled with peachy coloured leather studded chairs. Over the tables hang pendant lights on chains with wide rattan shades. This area is softer in colour but is brought to life with the more natural light.

The layering of colour, materials and texture continues throughout the venue with bright curtains that also have tassels to match the chairs. These have been used to add warmth and connect the differently styled areas together.

Adam Tibbatts from designer Tibbatts Abel told DRAM, “We wanted to modernise the palette and be quite punchy with the furniture and the statement wallpaper. We took out a raised area to the left to make it more accessible and wanted to make it more comfortable to increase the dwelling time. The movement and colour of lights are designed to allow the space to transition smoothly from day to evening.”

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4 Hope Street, Edinburgh

ENCORE

DESIGN FOCUS BY NICOLA WALKER

E

ncore opened in Edinburgh’s West End in December and has already been met with much applause. Located underneath it’s sister venue, the West End Brasserie, it is clear that no expense has been spared when creating this beautiful new cocktail bar.

Upon arriving on Hope Street, I was met by plush red curtained windows, a doorway roof adorned in cinema lights, and a bright eye-catching cinema style sign. Apparently, the venue changes the messages on the sign every few weeks to create a fun entrance and a talking point for customers.

Once through the doors the first thing you see is an extraordinary moving light feature. These large colourful glass orbs on pendants move up and down as if enticing you to follow the stairway to the secret bar below.

I followed the path of red walls and curtains down to a hidden door in a large picture frame which serves as the entrance to the speakeasy style venue.

On entering the bar is incredibly warm, welcoming and visually appealing. On the right polished mahogany panelled walls match the hues of the herringbone floor and are decorated with framed paintings downlit with gold picture lights. These paintings are a direct nod to the fun nature of the venue and include Napoleon with an Absolut Vodka branded bag over his head.

DRAM FEBRUARY 2022 25

DESIGN FOCUS The front of the bar area is also mahogany with a sleek black granite top. The back bar displays a row of staggered arches which have been mirrored and are bright with hidden LED lights that can change colour. Little touches, such as the ‘Encore’ logo carved into the metal service areas, show that every detail has been carefully considered.

In fact, the finishing of every feature is just immaculate.

The furniture is as striking and classy as the rest of the venue. The plush red velvet upholstery covers every custom-made cocktail seat, bar chair and sleek booth. The same material is even used for the curtains that line the walls. Each of these seats are comfortable, generous in size, and have curved accents with gold trims. They evoke a real art deco feel but at the same time are modern and opulent.

There are a mixture of round and rectangular tables, each one with a black marbled top and lined with gold trim. Every table is adorned with a gold table lamp which can be touched to alter the style of the lighting. Even the pillars in the lounge area have been fully covered with floor to ceiling hand cut mirror to increase the depth of the space.

Around the outside of the room there are small private areas that look like little caves. These have been painted red and turned into ‘screen’ areas with personal TV’s. A lovely touch here is the ‘Press For Cocktails’ buttons which ensure you don’t have to leave your private space to try some of their fabulous drinks offerings. Each area is shrouded by a vintage style velvet cinema curtain which is tied back with gold rope.

There is a lot of hidden lighting throughout the venue that offers a warm rich effect but there are other statement lights dotted 26

DRAM FEBRUARY 2022

around. Some of these are cylindrical 1920’s style wall lamps and others are black and gold pendant lights which hang along the length of the bar.

A lovely surprise is the art deco photobooth in the corner of the room which blends in seamlessly to the rest of the venue matching the mahogany, red curtains and 1920’s style sign above. It’s a wonderful addition that allows people a keepsake from their night out.

Even the toilets have been designed to create that perfect instagrammable moment. There are curved arch mirrors surrounded in adjustable LED lighting and hilarious artwork in the same ornate gold frames as the rest of the venue. One of my favourites was the Mona Lisa, who is seen clutching toilet rolls, with a scrawled ‘Roll Model’ message across the centre!

Jay Glass, Marketing Manager and Area Manager for Caledonian Heritable, takes real pride in the design of the venue. He tells me, “We wanted to allow Encore to work hand in hand with the West End Brasserie. With the name Encore, it symbolises both the show continuing after dinner as well as our show stopping cocktails. The venue has a cosy feel with great service and high-quality drinks.

It’s the essence of a 1920’s style Parisian speakeasy but it was important for us to be unique have some fun with it.

“The quirky artwork around the venue is always a talking point and we even have a secret menu. The concept has been so well received and we’ve had great feedback from customers. We really feel we are on the right track. There’s a lot happening in the West End just now and it’s great to be part of it.”

Personally, I feel like Encore is incredibly aptly named, as I already can’t wait to go back!

DRAM FEBRUARY FEBRUARY 2023 2022 27 DRAM

SUE SAYS @dramscotland

/dram.scotland

The second Scottish Hospitality Group lunch took place in January at Cold Town House in Edinburgh, and we were lucky enough to have Katy Moses of Kam Media giving us her insight into current trends and what customers expect now. I’m sure it gave everyone food for thought. But most importantly it also gave members a chance to catch up and discuss how their businesses were doing. Some members also got a chance to talk to Finance Minister Shona Robison and very certainly put their message across – that hospitality does need support if it is to grow. If you would like to get involved with the group email stephen@ scottishhospitalitygroup.com Growth has certainly helped drive the success of DRG, Manorview and Buzzworks who all revealed profits for last year. They are a credit to Scottish hospitality and are all run by hard working business people who want hospitality to thrive. These businesses want to invest in Scotland, but unless the Scottish Government starts to pay heed to the heavy tax burden that hospitality businesses here incur – estimated at a third of the cost of a drink over the bar – it certainly is a barrier to investment.

Talking about investment, I caught up with Michael Bergson recently. Both of us are Glaswegians and love our city, but we both agree the heart seems to have gone out of it. Glasgow is not miles better anymore! Maybe it is time for a new initiative – a “Grow Back” campaign – let our city flourish. The council should listen to our hospitality and retail operators to help put Glasgow back on track, and perhaps one of the first things to consider is late night trains. Why not? It might encourage people back into the city and it would help our nightlife – not just our late nightlife – I was out for dinner last Sunday night and the restaurant emptied at 9pm. I wondered if that was due to the fact that trains go off early on a Sunday? But it’s not just Glasgow, Aberdeen could do with help too. We must ‘Grow back’ our cities before they become ghost towns.

The revelations from the Covid Inquiry are not really a surprise, are they? And while the purpose of the Inquiry is to ensure that if there is another pandemic that we don’t make the same mistakes, I can’t help but feel the same frustration that I felt when it was apparent that the Scottish Governent were making decisions, not based on evidence but for political gain and it was hospitality that bore the brunt. And the all the evidence clearly shows that. Never DRAM DRINKS RETAILING AND MARKETING PUBLISHED BY MEDIA WORLD LIMITED t: 07901555950 e: news@mediaworldltd.com w: dramscotland.co.uk Publisher Editor Susan Young • • Chairman Noel Young • Editorial & Digital Nicola Young • Journalist: Nicola Walker • Advertising Kimberley Andreucci • Admin Lesley Smith 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 £60 per annum. The publishers, authors and printers cannot accept liability for errors or omissions. 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 2024. Printed by Stephens & George Print Group.

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mind deleting WhatsApps why on earth were they not minuting every meeting - whether a Gold Meeting or not? I am sure every trade body does. Why didn’t the Scottish Government? It seems to me the powers that be at the time were operating more like a Cabal than a Government.

Many of you will have noticed over the last few years that the DRAM tends to concentrate on good news. In my view there is enough bad news in the press, and perhaps sometimes the good news gets overlooked. This month there has been closures, but there are closure every year, right at this time. Some longserving restaurateurs are hanging their aprons up – many of them have been doing their jobs for 30 years or more and deserve to retire – but if we keep talking hospitality down who will buy their businesses? Our news pages are full of places opening and I hope that doesn’t change. I agree with Jacqui Dickson, our interviewee this month, who has loved her career in hospitality, the people, and the friends she has made. So many people do – so let’s encourage folk in.has loved her career in hospitality, the people and the friends she has made, and so many people do – so let’s encourage folk in.

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