DRAM Scotland 399 March 2024

MARK THOMSON JOINS DUNCAN TAYLOR

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DRAM

ell it has been a great month and a very busy one. It kicked off with the BEN Dinner, followed by a trip to the Philippines. We have a page full of BEN pictures the rest are online and I report on my trip to see

Meanwhile Nicola Walker caught up with an old friend of mine - Neil Connolly. He may be mad, but he is back on it with a new venue called Pania. Find out what encouraged him to open in the Merchant

Nicola also spoke to ten people with more than ten years under their belt with their respective employers - from door stewards to procurementwho says a career in hospitality is not long-term?

Our design focus this month is on the new look Huxley in Edinburgh and the Kyloe which has also been freshened up and in Glasgow took a look at

Our Cover features the ever debonair Mark Thomson who has hung up his Glenfiddich hat to move to pastures new with family-owned Duncan

I am in a bit of a rant mode in my Sue Says, but who wouldn’t be with the news that Glasgow City

But despite everything that is thrown at itthe trade continues to be resilient and it is still heartening to see people investing in their

March 2024

16 INTERVIEW

Neil Connolly talks to Nicola Walker

18 DON PAPA RUM

Susan Young had a trip of a lifetime to the Philippines, find out all about it. REGULARS

21 THE BEN DINNER

Some pictures from the night

23 DESIGN FEATURES

The Huxley, Edinburgh; Mini Grill, Glasgow

CULTAR TURNS WATER INTO FUNDING FOR HOSPITALITY HEALTH

Cultar Restaurant Group, which includes Cail Bruich, Brett and Shucks, has raised over £4,000 for Hospitality Health.

It raised funds through donations received from guests for the water that is provided with their meal by the Group. The water, dispensed from the Purezza fountain system, is provided free of charge, however, a donation is requested by staff when the guests ask for their bill.

Paul Charalambous, joint owner of the Cultar said, “To align with our group’s sustainability ethos, we moved to filtered water at all our venues and this provides complimentary still or sparkling water for our guests enabling us to reduce our emissions on water being transported and stored.

“Following the industry’s recovery from Covid and our focus on mental health and wellbeing amongst our staff, we were delighted that Hospitality Health has fully funded several places for our staff to become Mental Health First Aiders. They are now in a position to support the entire team.”

Gordon McIntyre MBE founder of charity Hospitality Health, said, “We are so fortunate the Cultar Group have selected us as a partner in our ‘Water for Wellness’ campaign.”

Wijkstrom debuts The Physician

St Andrews has a new cocktail bar in the shape of The Physician. It’s the latest offering from entrepreneur Julie Wijkstrom who brought the locals the award-winning restaurant The Adamson.

The name The Physician is a nod to the eminent Scottish Physician from St Andrews, John Adamson, who was also a world traveller ahead of his time and a photographic pioneer. This, says the Wijkstrom’s, fits with her vision of bringing global influences, science and spectacle into hospitality in inventive ways.

Wijkstrom said, “The world is a melting pot. The people making the freshest cocktails or doing something exciting with design might be in Edinburgh, London, Scandinavia or New York. I gleaned elements from the best of the best and set that as my bar. I want to make this the place to be in St Andrews.

Mixologist Joe Cassidy comments, “Our handmade infusions are about balancing the finest, locally sourced ingredients and botanicals with just the right spirits to tease out the attributes of each in exciting and inventive ways.”

The food menu, by award-winning Head chef Rory MacCrimmon, offers a selection of large plates and bijou bites and takes inspiration from the phrase, ‘a little of what you like is good for you’.

Wijkstrom vision is that thriving establishments can boost Scotland, both reputationally and economically. “The wave of world class establishments moving beyond capital cities is something to be celebrated. The demand for this quality makes me optimistic about Scotland’s hospitality industry.”

Montpeliers Bar and Brasserie on Edinburgh’s Bruntsfield Place has recently undergone a stylish new refurbishment. Having closed for a few days at the beginning of February it is now back in full swing.

Montpeliers Managing Director, Innes Bolt, told DRAM, “Working on the Montpeliers Bruntsfield development has been a real pleasure. It’s such a brilliant and well-established business. We really wanted to stamp home that ‘true‘ local bar message. Monty’s is such an institution.

“Jim Hamilton and Wendy Elliott have created a beautiful scheme. The team did an incredible Job delivering everything in just four days.

“Tony Sarton and the chef team have also enhanced the food menu giving it that real ‘Gastro’ feel and our bar, as always is buzzing, with pints, wine, and cocktails for everyone.

“Our internal team have also done a superb job! A huge thank you to all of them for all their hard work. Now onto Indigo Yard and Rabble!”

KEYS TO GREENE KING’S NEST PUBS FROM £3K

Greene King Pub Partners, the leased, tenanted and franchise division of Greene King, is to launch its second franchise pub concept under the name ‘Nest Pubs’, opening the first Nest Pub this Spring, The pub company is investing six-figures into each pub refurbishment.

The new franchise concept follows the success of Hive Pubs, Greene King’s first franchise pub concept, which was launched in 2021 and now operates in 46 sites.

The Nest Pubs will be wet-led, predominantly located on busy high streets and in communities. The sports offering is a key feature of the concept. Franchisees will be able to get the keys to their own Nest Pub for £3,000, including agreement fees, inductions and onsite training, and will earn through a percentage of food and drink sales. They will also earn a share of the profits in their pub with bonuses based on performance in key areas such as operational excellence.Dan Robinson, Managing Director of Greene King Pub Partners, said, “We are delighted to continue the growth and success of our franchise offer with the development of Nest Pubs.”

Left to right Josh McCormack, Shucks Assistant Restaurant Manager, Gordon McIntyre with the cheque for £4030.

O’Neill reveals quirky brunch offering

Quirky new brunch and lunch spot Mimi’s opened last month in the Stirling Arcade. It replaces Oscar’s Wine Bar and has new décor, branding, a new menu and a very different offering. Owner, Nicky O’Neill, spoke to DRAM about the rebrand saying, “We made the decision based on trends and the changing landscape. We have always been busy at the weekend, especially for our brunches, so it made sense to focus more on the day trade, as well as party brunches and bottomless brunches. We are still open till 9pm on a Friday and Saturday and can even host private events. There is an all-day brunch offering but we are still doing small plates as well for lunch or dinner.

“It’s perfect for first dates, families, and girly days out. We went for a very stylised look and put a lot of thought into the way everything is presented right down to the glassware. We want to give the customer something a bit different and create that full experience. The food is amazing and everything has that little bit of drama surrounding it for Instagrammable moments.

“We’ve also got some great brand activations coming up with Piaff Champagne and Hendricks, plus the cocktails are amazing! So far, it’s been a great start and hopefully it’ll just keep building.”

NEWS

SUCCESS FOR RED ENGINE

Red Engine, the team behind the experiential bars Flight Club Darts and Electric Shuffle, has announced its full year 2023 financial results which show Red Engine sales were up 26% to £67m while Red Engine sales combined with franchise partner sales exceeded £100m, up 28%, with like-for-like sales up 10%.

Red Engine, supported by its franchise partners, State of Play Hospitality and NightOwl Entertainment, opened four new sites in 2023 across the UK, US and Australia including Flight Clubs in Glasgow and Edinburgh, taking the total Red Engine and partners estate to 25 venues – 15 owned and 10 partner-owned.

State of Play Hospitality is leading the growth of the Flight Club brand in the United States, while all Electric Shuffle venues in the U.S. are Red Engine-owned. NightOwl Entertainment is the Flight Club franchise partner for expansion across Australia.

Ross Shepley-Smith, CFO at Red Engine said, “As we head towards the 10-year anniversary of the first Flight Club, it’s incredibly rewarding to see the business grow from strength to strength. We opened two new Scottish venues in Glasgow and Edinburgh last year and our franchise partners opened a further two sites in Fremantle, Australia and Denver, United States. All our sites hit new sales records in 2023 and our newest Scottish additions to the estate far exceeded our expectations.”

“With a pipeline of eight more locations planned for 2024, we look forward to continuing to grow our brands, but more importantly, remaining focussed on our mission to make groups of friends everywhere ridiculously happy.”

CHARITIES BENEFIT FROM BUZZWORKS PRO-SOCIAL BONUS

Buzzworks quarterly pro-social bonus scheme has rolled out across all 19 of its venues, with the top four performing sites taking a share of £1,000 to gift to any registered charity of their choice.

First launched in April 2017, the returning Buzzworks pro-social bonus has already helped over 12 charities across Scotland, ranging from The Royal Hospital for Sick Children to the Ayrshire Hospice.

The latest winners were announced this week, as Scotts Troon, Scotts Largs, The Treehouse in Ayr and Thirty Knots in South Queensferry took the cash prizes for their chosen charities.

Scotts Troon took top prize and chose to gift its winning sum to Cash for Kids. Second place Scotts Largs presented Crosshouse Children’s Fund with their donation and The Treehouse in Ayr gifted their prize to Kyle Academy Children’s Appeal.

The final beneficiary was Queensferry Parish Church Food Bank, chosen by the team at Thirty Knots, South Queensferry.

To be in with a chance of winning the pro-social bonus, each Buzzworks venue is scored at the end of every month based on various factors including sales, customer service and mystery shoppers.

Nicola Watt, Buzzworks Head of People, said: “We are proud to bring back the pro-social bonus and relaunch this scheme at Buzzworks, which we believe was the first of its kind within the hospitality industry back in 2017.”

SOLE AT THE HEART OF FRESH CONCEPT FROM SIX BY NICO

Sole Club – the latest offering from Nico Simeone is an “‘elevated’ chippie” and a secret speakeasy fish restaurant. The dual-concept has opened in its former Six by Nico restaurant in Finnieston.

This high-end chippie leads into an intimate 20-seat speakeasy-style fish restaurant which is set behind a fridge door! Bookings will only be released on a month-by-month basis. There will be no walk-ins for sit-in dining.

Morgan Pope, Brand Manager at Six Company said, “This has been an incredibly exciting concept to bring to life. Both the traditional chippie which pays homage to a Scottish favourite, and Sole Club’s concept that champions intimacy and exclusivity.

“The menus at Sole Club will rotate daily, with chefs responding to the fresh catches that come in that morning. Our strong relationships between kitchen and supplier is what has helped make this concept possible: a new menu each day, and a new experience each time you visit.”

Meanwhile Nico Simeone is also opening his first bar and cocktail venue in Glasgow called ‘Somewhere by Nico’ later this month.

The new bar above his Six by Nico’s on Byres Road will, say the company, “provide a premium creative six-course cocktail experience served alongside a new themed pairing food”, both of which rotate every six weeks.

Simeone said, “Somewhere by Nico is an immersive experience where reality and imagination merge to bring you a new idea of what a bar can be. We take a playful and creative approach to bring fictional worlds to life through these experiences.

“We will always draw inspiration from the philosophy of Six by Nico when creating new experiences – but this is something completely different. After 19 months of development, I am excited to see this innovative concept is finally taking shape and coming to life.

“Our drinks create a new world of possibility where our mixologists, designers, marketing team and chefs collaborate closely as storytellers to create new worlds every six weeks. But Somewhere is about more than just cocktails; it’s about the entirety of the experience. Food and drink combine to take guests on an immersive journey. Along with a six-figure investment in the interior design, the new venue will have alcohol-free versions of every cocktail on the experiential menu. Simeone said the shift was fundamental to the concept as consumer behaviours continue to evolve.”

He added, “I have learned a lot of lessons along the way from Six by Nico, particularly in terms of uniqueness and inclusivity when it comes to offering vegetarian and vegan tasting experiences. From the outset with Somewhere we aimed to address how we could create an amazing zero-alcohol experience without compromising on taste by sourcing the best products and allowing our mixologists to deliver the same imaginative experience to everyone who visits.“ He added, ““I don’t think there’s anything else like this in the city, or perhaps anywhere. We can’t wait to see how the people of Glasgow respond.”

NEWS

Little Chartroom opens Ardfen in venue next door

After taking over Julie Di Toro and Sam Barkers, Mistral, awardwinning chef Roberta Hall McCarron and her husband Shaun will open Ardfern, a new café, bar, restaurant, and bottle shop in Edinburgh’s Leith. The venue, which opened in 2021, is next to Roberta and Shaun’s restaurant, Little Chartroom.

The couple aim to continue with what Mistral started, but they are also making changes to give the business their own unique touch including the addition of an all-day dining option.

They are still serving breakfast dishes made with fresh produce, with lighter options such as overnight oats with almond crunch and fig jam, as well as classic Scottish fare.

During the day the menu will feature small plates including merguez pâté en croûte, braised beef shin, Isle of Mull cheddar toastie, and a selection of charcuterie and cheeses from East Coast Cured and IJ Mellis. All are served with selected wines and cocktails which use local Leith-produced spirits.

Larger, heartier plates of food, like shrimp and langoustine potato rosti and chicken kofta with date molasses, will be served during the evening.

The couple say that the goal of Ardfern is to become a place where people feel free to come at any time of day, for any occasion, and make it their own.

Finn Porrelli, the sommelier for Little Chartroom will also oversee the wines at Ardfern.

The Corset Club aims for inclusivity

The Corset Club, located within the Jacobean Building in Glasgow, is set to launch at the end of March. The LGBTQI+ Cocktail Lounge and Show Bar promises entertainment seven nights a week and already has a plethora of events booked in including singers, cabaret performers and drag shows!

Managing Director, Callum Young, who was formerly Operations Manager at Base Hospitality, said “I am embarking on a new adventure as Managing Director of The Corset Club, an LGBTQ+ Cocktail Lounge & Show Bar, right here in the heart of Glasgow. Scheduled to welcome guests late March, this venture holds a special place in my heart.

“The Corset Club aims to provide a sophisticated yet inclusive space where individuals from all walks of life can come together to savour signature cocktails and enjoy live performances. We are committed to fostering a sense of community, celebrating diversity, and contributing to Glasgow’s nightlife. I am incredibly proud to lead this initiative and look forward to creating memorable experiences for everyone.”

Birra Moretti launches Sale Di Mare in on-trade

Heineken has announced that Birra Moretti is launching its unfiltered lager, Sale Di Mare, within the UK on trade. Heineken say that with value growth of continental lagers up 22% in the past year, “Sale di Mare is positioned to help operators tap into this trend and drive sales.”

Meaning “salt from the sea”, and coming in at 4.8% ABV, it is made with a hint of Italian sea salt. The unfiltered, medium-bodied premium lager is available on draught and in bottles now.

Will Rice, HEINEKEN UK On-Trade Director says, “Research identified an opportunity to offer curious drinkers seeking more flavourful and interesting taste profiles, an accessible premium twis, whilst staying true to Birra Moretti’s Italian heritage.”

Brewed in the UK Birra Moretti is the leading Italian style lager brand. The new Sale Di Mare can, say Heineken, “help operators capitalise on the popularity of Italian style lagers and meet rising consumer demand for bolder flavours and provide them with the opportunity to further premiumise their offering.”

Kingfisher rebrands Peacock cider to inject more character

Kingfisher Drinks, the premium beer and cider company, has rebranded its Peacock cider brand, and it will be available to pubs, bars and restaurants from the beginning of March.

The new bottles of either Apple or Mango & Lime cider look very different to the previous ones and, say Kingfisher, feature a new take on the Peacock bird “to inject some additional character to the brand”. To support the rebrand they will be running trade initiatives throughout the year include a ‘Peacock Lottery’ where customers will be entered into a prize draw to win free stock, premium POS or vouchers for online stores or experience days.

Current trends impacting the cider category are encouraging for Peacock. In recent years the

BRAND NEWS

Glasgow Distillery launches new small batch range

The distillery that brought single malt whisky production back to Glasgow has broadened its experimental Small Batch Series with a trio of new single malt scotch whiskies. The three new releases include its first bottlings using Calvados and Manzanilla Sherry casks, as well as revisiting Tequila cask maturation, this time with its triple distilled whisky.

flavoured cider category has seen consumers increasingly shift towards packaged products over draught, and the sales of each in the on-trade are now fairly evenly matched.

Andy Sunnucks, Senior Brand Manager at Kingfisher Drinks, said, “Although Peacock is probably best known within the Asian dining occasion as a complement to spicy food, it’s also a great cider in its own right which is regularly found in a growing number of outlets.

“To support the rebranding, we’ll be running a large social media campaign to drive awareness and for outlets we’re introducing a new range of POS material, including eyecatching new glassware, so would encourage pub, bar and restaurant owners to stock up and give it a try.”

Mike Hayward, co-founder of The Glasgow Distillery, said, “Glasgow 1770 Calvados Cask Finish marks our first venture into Calvados finishing, using a cask that had previously been used for maturing the traditional apple-based French brandy that is produced in the Normandy region of France, offering. Our previous bottling of double distilled spirit finished in a Tequila Cask was so popular that we decided to go one step further, finishing our lighter and more delicate triple distilled whisky style in a Tequila Cask, resulting in a whisky packed with notes of rich honey, lemon and lime citrus, and honeydew melon and finally, we have our first Manzanilla Sherry Cask matured single malt. The whisky comes from a single cask which has spent over five years maturing in a Manzanilla Sherry Butt”

Bladnoch, Scotland’s southernmost distillery, has partnered with Enotria&Coe to accelerate growth of the single malt whisky brand across the UK.

As part of a three-year deal, Bladnoch will work with Enotria&Coe to expand the distillery’s core portfolio into new accounts throughout Bladnoch’s home market.

It’s immediate focus will by on premium on-trade, independent wholesalers and prestige retail.

Glen Gribbon, CEO at Bladnoch, said: “Our proposition to create a bold Galloway spirit with a proud heritage is unique, and as a result we have seen demand for Bladnoch grow at pace in recent years.

“We look forward to beginning our journey with Enotria&Coe’s distribution team to expand our customer base and help more consumers discover our signature Lowland style.”

DUNCAN TAYLOR SCOTCH WHISKY CREATES ROLE FOR GLOBAL ICON BRAND AMBASSADOR OF THE YEAR

Duncan Taylor Scotch Whisky in Huntly, Aberdeenshire has announced Mark Thomson as Private Client Manager, to look after its range of cask sales as well as their impressive portfolio of high-end and rare whiskies.

The 49-year-old from Edinburgh has moved from Glenfiddich, where he was Brand Ambassador for 10 years. Originally from Dundee, Mark started his career in hospitality 25 years ago, quickly climbing the ladder into management and becoming a renowned drinks advisor.

He honed his whisky skills at the 5-star One Aldwych Hotel in London at their trailblazing hotel bar, before he launched a career in drinks education, researching the history and hosting whisky tastings in London for up to 2,000 whisky fans every month.

Whilst at William Grant & Sons he was inducted as a Keeper of the Quaich in 2019 and awarded ‘Ambassador of the Year’ no less than 3 times by Whisky Magazine, taking the global title just last year.

reputation with high-net worth individuals.” It’s been a very busy start to the year for famiily-owned Duncan Taylor Scotch Whisky which was established as a cask broker and trading company on May 27th, 1938.   The multi-award-winning company opened The Club Room in the former Bank of Scotland site in Gordon Street, Huntly, last month following a major 6-month refurbishment to the B-listed property.

It transformed the site into a venue with bar and seating for up to 50 guests which will 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 selfserve cask dispensers which allow guests to imbibe their whisky of choice on demand with the use of a pre-paid card.

When asked about his new role, Mark said he was looking forward to bringing his experience and insight to the team and continuing to build their brand; “The phenomenal wealth of whiskies from across every region in Scotland that Duncan Taylor Scotch Whisky has within its broad portfolio, is what drew me to the job. I’m looking forward to showcasing these rare and luxurious liquids to many existing and new customers, both here in Scotland and across the globe.”

Senior Hospitality and Spirits Manager for Duncan Taylor Scotch Whisky, Ian Logan said; “I’ve known Mark for 15 years and he’s hugely respected in the industry for his deeprooted passion for whisky. His wealth of knowledge is perfect for the new job that has been created within the team and he will play a fundamental part globally, in enhancing our

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.”

Duncan Taylor which has built its reputation for its ownership of one of the largest privately held collections of some of the world’s most sought after vintage and rare whiskies and it continues to act as a reputable whisky merchant, blender, bottler and cask broker. Its award-winning portfolio of brands include Black Bull® Whisky, The Octave®, The Rarest®, Tantalus, and Single Cask Collection, among others. Today, the company sits on the periphery of Speyside, in the heart of scenic Huntly, Scotland, where it has its own facilities of a cooperate, cask storage, blending and bottling hall.

MARK THOMSON JOINS DUNCAN TAYLOR

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STANDING

BY NICOLA WALKER

BY NICOLA WALKER

As well as writing for the DRAM I also moonlight as a DJ, and this year as The Garage Nightclub celebrates 30 years, I will have worked with them for 27! I now consider myself part of the woodwork and have remained there because I love the club and all the wonderful people that I have worked with over the years. Holdfast and Donald Macleod have always looked after me, and I them.

It is true that people often talk about the high turnover of staff in the hospitality industry, but some individuals have become lifelong devotees to the jobs or companies that have looked after them. This month I set out to speak to ten of these people to find out about their love for the hospitality industry, what makes their company great, and why they’ve stuck it out for so long!

John

31 Years

Financial

John has worked with Billy Lowe, who now owns Black Ivy in Edinburgh, since 1993 but his first job after graduating was working for the Holiday Inn. After coming to Scotland and finding a role with Billy Lowe, arguably one of Scotland’s most successful hospitality operators, he has never looked back.

Says John, ““I would find it hard to work for a big corporate business. My parents had their own business, so I was used to working in businesses that rely on you doing stuff directly for things to work. Billy is always there and pushing people to be their best. He knows how to say thank you and he knows how to get everyone to work better together as a team. There are members of Billy’s family working for us and it’s been great to see them mature over the years into the people they are now.”

He continues, “Finance is a big part of my job but there are very few good descriptions for me, I just do what needs to get done today. Every day is different, and I love the buzz you get when you achieve something you thought couldn’t be done.”

When asked about his future plans, John laughs, “My plan now is to retire! I’ve enjoyed what I’ve done and who I’ve done it with. Maybe I’ll do six and a half rather than seven days a week! But seriously, as long as you can keep making things better, you want to be involved. I’ve been lucky to work with so many inspirational people and being part of iconic events and experiences have made it all worthwhile.”

THE TEST OF TIME

Senga Love 21 Years

Procurement/PA, Hold Fast Entertainment Ltd

Senga has worked in the licensed trade for 30 years, starting out working at Cafe Cini and then moving on to managing a hotel in East Kilbride. She says, “That was during my party years, and we partied hard! However, I decided I wanted to work behind the scenes, and this brought me to Hold Fast Entertainment Ltd which is owned by Donald Macleod. That was 21 years ago now!”

“I started as PA to Tom Cullen and I took over the role as buyer for the company when Tom left. Then when Donald’s PA moved on, I sort of fell into the role of looking after Donald as well.

“I love working in the trade and seeing its highs, but not so much its low’s. I also love meeting new people and building relationships, which in this business goes a long way. Hold Fast is like one big family and they are always there for you during both good and bad times. The pandemic put a lot into perspective, it’s a great company to work for which has made it easy to stay as long as I have. I honestly can’t imagine myself working anywhere else, so I hope Hold Fast continues to thrive and Donald puts up with me for many more years…or I put up with him!”

Manon Metayer 10 Years Creative Marketing Manager, Signature Pubs Ltd

Manon has been with Signature Pubs for 10 years starting off as front of house staff in The Huxley and after a short hiatus in Paris working with a PR agency she decided to move back to Edinburgh and join Kyloe. From here she became social media & sales co-ordinator for the Rutland Hotel venues before moving into a marketing role at Signatures head office. She says, “It’s been a pretty diverse journey, starting from marketing exec and a support role in digital, to taking on photography across the board, dabbling with video, staging crazy marketing stunts, opening new venues and learning graphic design from scratch.”

“I love the creative aspect of the job and the variety of venues and people I get to work with. Signature has a family-like, non-corporate nature and we have 23 venues, none of which are the same. This individuality is part of the company’s DNA and is what makes it so unique. We get to work closely with each venue and the people who make them what they are. It certainly gets hectic and busy, but never boring! When it comes to the marketing, the motto with ideas is; the crazier the better! I like to wait and see where the creative madness takes me, and this job has taken me places I never thought I’d go.”

Ross Macfarlane 15 Years General Manager, The Maltings, Greene King

Ross began his hospitality career as a bartender for Beefeater aged only 18. He tells DRAM, “One Saturday night I got flung in at the deep end and was put on a section to look after my own tables - I just loved the buzz of it.”

After getting the bug for hospitality he worked his way up to a management position and then joined Greene King in 2008 where he has stayed for the past 15 years. After stints in Stirling and Aberdeen he settled into his current position in 2014 as General Manager of The Maltings in Perth. He says, “I love everything about my job. I know this sounds cheesy, but I love driving the business forward and enhancing the guest experience through service.

“Greene King are one of the best companies I’ve worked for in terms of vison and culture. They put both the team and the guest at the forefront of everything they do and are really focused on the development of their staff.”

As for his future plans, Ross says, “I am happy in my current role but would like to continue to develop skills perhaps for a field-based role with Greene King at some point in the future.”

STANDING THE TEST

Pamela Watson - 48 Years Catering Manager, Park Leisure, Dundee

Pamela is set to retire this year but not before putting an incredible 48 years into working in the licensed trade. She started her hospitality journey when she was just 18 at the Invercarse Hotel and then joined McGonagall’s as a barmaid. Then she went to work for Jimmy Marr at Park Leisure and she has been there ever since. During the time she has worked with him she has leased public houses from Jimmy, and has opened a few of them with him too.

Says Pamela, “I love the variation of the job, the fast pace and meeting so many different people from all walks of life. I have a great working relationship and a great friendship with Jimmy. It’s a very family orientated business and Jimmy has always been hands on with the staff and I’ve always found him incredibly supportive.

“My plan is now to enjoy my retirement with family and grandchildren, but I will still be in touch with Jimmy and his wife Karen as we have become such great friends over the years!”

Danny Poli – 20 Years Head Chef, Buzzworks, Ayrshire

Danny started his journey with Buzzworks aged 19 as a Kitchen Porter at Elliots in Prestwick (now Vic’s & The Vine). Fast forward 20 years, and after quickly moving through the ranks, he is now one of the Head Chefs at Scotts Bar & Restaurant in Troon.

Danny says, “What drives me is the teams I work with and having a safe and secure role. I have never had the desire to work anywhere else when I’ve been so well looked after here. Buzzworks offers so much and has continued to grow since I first joined the business 20 years ago. I’m lucky to have such great relationships with other members of the team, which is a testament to Buzzworks for providing a nurturing and fulfilling work environment and outstanding training opportunities.”

As a dad-of-three, maintaining a healthy work-life balance has always been paramount for Danny, who says, “Reaching the milestone of 20 years with Buzzworks is all thanks to the incredible journey and growth I’ve experienced in this industry. I take immense pride in being part of this remarkable team and look forward to many more years of culinary excellence and camaraderie.”

As for aspiring culinary professionals, Danny offers straightforward advice, “If you have a passion for food and are prepared to work hard, you will achieve your goals.”

Andrew Park - 26 years Head Steward, Cathouse Rock Club, Glasgow

Parky, as he is known to most, started stewarding 36 years ago at weekends whilst in the territorial army. He began in Shawlands at Maxwells bar on a rate of £3 an hour! He says, “I worked in Shawlands for over four years in the early 90s. Following that, I had a couple of mates that owned security companies and started covering city centre venues. With around 10 years under my belt, I actually applied for a job at the old Cathouse, but they didn’t give me it! I eventually started at The Garage, and after being promoted to supervisor I went to work at the Cathouse in November 2008.”

Parky has recently been promoted to head steward after 26 years with the company. He adds, “All the managers have always been great, they’ve always looked after me and I look after them. I also love the people I get to meet from all over the world.

“The role has changed over the years and now people really care, which I think is brilliant. I love the satisfaction you get from looking after and helping people when they are at their most vulnerable. Sometimes you are putting your life on the line, so I always take the job very seriously. The team at the Cathouse are amazing and I want them to keep up the tradition of excellence we have here. I might be 57 now, but I’m not going anywhere soon!”

TEST OF TIME

Barbara Hogg - 31 Years, Financial Controller DRG, Glasgow

It’s very clear that Barbara is so much more than a Financial Controller with DRG. She joined the company in January 1993 and celebrates 31 years this year!

She says, “I was employed as a bookkeeper, there was no office, and it was just me for a long time. I feel like I’ve been part of the growth of the company – moving from four restaurants when I started to the 28 we have now! Plus, Mario, Tony and Tony’s late father Joe became my friends as well as my employers over the years. In fact when I started Tony was still at school!”

Barbara also runs the head office for DRG and says, “Within the office culture, there may be a lot of work to do, but we still enjoy it, and every day is different. It’s in my blood now. Hospitality is such a fun industry, but we now have hotels, property development and portfolios as well. I feel very privileged to work here and working with great people is a huge part of what makes the job pleasurable too!”

Barbara also shared that to celebrate long service within the company they have recently launched an annual awards dinner. She adds, “There are 15 people who currently have worked here over 20 years and I think that is testament to the company. It’s great that they are recognising and celebrating these people. I hope to be with DRG for many more years and be involved in the continued growth of the company….in fact, I often joke they’ll be taking me out in a box!”

Stephanie Bowman – 15 years Brand & Marketing Manager, Montpeliers, Edinburgh

Stephanie started her career as a waitress with Malmaison whilst at university. She then took a job on a cruise ship to combine her love for hospitality and travelling. After returning to dry land, she joined Montpeliers marketing team in 2009 and still loves it. She says, “After two years I advanced to the role of Brand and Marketing Manager and in the last few years, I was promoted to head of the marketing department where I lead a wonderful marketing team and play a pivotal role in shaping the company’s overall marketing strategy and direction.

“I absolutely love my job as it allows me to channel my creativity and passion into promoting multiple venues. I also enjoy collaborating with key drinks brands to build valuable partnerships that continue to elevate our offerings and overall guests experience.

“Montpeliers is a great place to work due to the combination of a positive work environment, talented colleagues, a focus on quality and opportunities for growth and development. Being a family-owned group, it truly values the importance of a work-life balance, enabling me to effectively juggle my professional responsibilities while being present for my children. I have stayed for 15 years because I feel valued, challenged, and inspired to be part of an amazing team of people that share the same dedication and passion.

“My future plans revolve around furthering my commitment to the company and playing a key role in its ongoing success and growth.”

Alex Quinn - 31 years Procurement Manager, Lisini Pub Co, Uddingston

Alex began his hospitality career as a part time job to earn some extra money while he was expecting his first child. After a chance meeting with Harry Hood when they were building The Croft Bar he started soon after. He laughs, “I had never poured a pint in my life. I was thrown right in the deep end.”

After moving to Aberdeen briefly Alex returned and started back with Lisini as the manager for Angels Hotel, where he worked for 16 years, before moving to the Parkville Hotel. Now in the role of Procurement Manager he talks fondly about his 31 years with Lisini saying, “For all the years I’ve known the Hoods they’ve been absolutely fantastic with me. I used to work with Harry a lot in Angels and they had the nickname ‘Semmit and Drawers’ for us, as we were always side by side. He always took time to really talk to people.

“So Harry was the man that nurtured me, then Lisa was my go to as well, I used to call her ‘Mrs Finance’, it was a wee joke between us. Now it’s Siobhan, and I’m able to take the procurement side off her and she’s confident I can do it for her. That’s the beauty of working for a family business, they trust me, and nothing is ever a problem.”

“I’ve stayed in the trade because I love people. Some people say I moan at them all the time, but I tell them it’s a loving moan! I’ll do everything for everyone and all I look for in return is respect. I also love taking on a challenge, I’ve always been that way in life, and I still enjoy learning myself every day.”

SCAN TO LEARN MORE

BEST SERVED WITH THE CRAIC.

EVENTS & PEOPLE

Inverness-based Cru Hospitality and sister company Murray Travel recognised top talent in their workforce at their annual team awards recently. CEO and founder Scott Murray said, “These annual events are a great way of saying thank you to our incredible team and recognising some amazing achievements across the business.

“We very much wanted to ensure that this year was 100 percent focused on the people within our business and the usual corporate summaries and presentations were replaced by a night full of games, surprises, great food and company.”

Employee of the YearPrime - Caitlin MacDonald

Business of the YearScotch & Rye

Business of the YearMurray Travel Inverness

Head Chef of the Year - The White House - Lynsey Horne

Brian Maule joins Buzzworks to drive culinary excellence

Brian Maule, who ran Brian Maule at Chardon d’Or, in Glasgow for 22 years before closing last year, has joined Buzzworks as a consultant to help them build their culinary excellence. He will work across Buzzworks’ 19 venue kitchens over the next 6 months and, as well as working behind the scenes across the venues, Brian will also be headlining a special chef’s evening at Buzzworks’ flagship venue, The Vine. Brian, who also worked for the Roux Brothers at the 2-star Michelin Restaurant, Le Gavroche in Mayfair, said, “I started my career in Ayrshire as a chef apprentice before heading to France to hone my skills, so this feels in part like a homecoming, collaborating with Buzzworks, which also started its successful tenure here in the region.

“The business is already well regarded, and I’ve been impressed with their high standards. My role will be to enhance this further, working with the talented kitchen teams to raise their level once more so that the business can continue to grow and bring its first-class brand of hospitality to new communities across Scotland.”

Head of People, Nicola Watt, believes that working with the industry’s best will help the business push on further. She said, “Bringing in Brian Maule is an excellent coup for the business and testament to our ambition of growing Buzzworks further.“

BACK ON IT!

BY NICOLA WALKER

One of my favourite things to do on a Spanish holiday is to spend time in an intimate charcuterie bar watching the world go by as I fill up on wine and tasty morsels of food. It turns out that this is also one of Neil Connolly’s favourite things to do and why he has just returned to the trade and launched Pania in Glasgow’s Merchant City.

A hard-working industry veteran, Neil has worked in the trade for 40 years and is well respected. This may be the first time we’ve met, but I felt like I was laughing with an old friend as we began to reminisce about the 90s in Glasgow. Hence the reason I’ve had to edit out most of the swear words!

Neil says, “I got into hospitality because the thought of sitting behind a desk wasn’t for me. My pal always said my arse was making chocolate buttons as I couldn’t sit still! So, I did a threeyear HND in Hotel and Catering Management and that got me sucked in. Hospitality is great fun and that’s what I try to make it. It keeps you young. I love the music, the buzz and ‘ve been fortunate to run some fantastic places over the years.”

After working with Stakis and Alloa Breweries in the mideighties, Neil went on to manage some great Glasgow venues including Chimmy Chungas, O’Henry’s and the Rock Garden. He says, “It was the early nineties, so it was a bit crazy and great fun. The Arches and the Sub Club had just taken off and there were lots of independents - Glasgow felt really good then.”

Neil then went to work for the original Bar Budda group. He says, “That was probably the worst experience I had. I ran five places for them, and they sold up without telling me and then went bust two weeks before Christmas in 1999. I nearly left the

industry.”

It’s often at these low points that the magic happens, and Neils story was to be no exception as he went on to launch his his first venue, Moskito. He says, “I heard about this site on Bath Street, so I went to look at it, and the rest is history. We opened Moskito in September 2000, and it just took off. It was just the right place, the right offering, at the right time. There was nothing else like it. I created it for people who wanted to a bit of fun, it wasn’t about trying to be cool. We had students, suits, a mixed age group and offered a relaxed atmosphere with good cocktails, food and great DJs, but mostly it was all about the fun. I think this just resonated with lot of people.

“We were surrounded by offices and in those days, people went out for lunch and went to the pub after work. In 2008 I got a hybrid 3am license and expanded through to next door. It was a big risk because I’d had another failed business with a pub called The Brick across the road. However, the risk paid off and it just went bonkers. The busiest day we ever had was a Scotland vs England game where we did 18k in one day.”

Independent wines for independent minds…

Proud to supply Pania

He laughs, “There’s actually a couple of my pals that blame me for the demise of clubs that happened around that time, but it really was just the change in people’s habits.” I can’t help feeling Neil is being modest as Moskito was one of the first late night bars in Glasgow, groundbreaking in its concept and famously the place to be at that time.

Neil continues, “Eventually everything changed, for a variety of different reasons. Around 2011 I had some personal stuff going on which meant I my eye off the ball a wee bit. That coincided with a lot of big offices starting to move away from the area. The landscape was changing, the lunch trade was in decline, and you lost a bit of the fun aspect.”

& Wells. A simple Mediterranean feel with great produce and a great atmosphere. I wanted it to be comfortable and relaxing. We serve coffee and sandwiches during the day and then at 5pm we start the charcuterie. It’s all about not complicating matters.”

After another few years Neil decided it was time to move on. He explains, “I had a buyer, but they disappeared at the last minute and left me in limbo. By that time, I’d started a second family and I wanted to spend more time with them. So, in 2018, I just closed it after 18 years.”

Following this disappointment, Neil was without a plan. He says, “I did bars for various outdoor events such as the Riverside Festival. Doing a few in the summer was great fun, but I didn’t want to do more than that.

“In 2020, my son was diagnosed with autism, and I needed to look after him. He’s also got a condition called PDA (Pathological Demand Avoidance) where he has to be in control of his environment. His sensory issues mean being in a crowded or noisy area or even being at school, is difficult for him. So, he became priority, and my partner Lesley worked full time. I enjoyed it, you might not get much money being a carer, but money isn’t always everything. It was only last year we started talking about me going back to work.”

Neil then did a bit of consultancy work. He laughs as he tells me, “I’m one of these people that finds it very hard to step away from something and I really didn’t like it when you gave people advice, and then they did the opposite of it!”

It was then Neil decided to take the plunge with his own business and Pania was born. He says “My first business plan for this idea was drawn up about 15 years ago. What I was looking for in a unit was quite specific, so when the opportunity for this

“I used to say that Moskito reflected where I was at that time in my life. I didn’t think that any other bar was suited to me and so I created what I wanted. Now this is my ideal place. This is how I like to eat. People understand the quality of the produce, what they are paying for and they like eating this way. People are coming in, ordering, and then 45 minutes later, they’re ordering a couple of other things. That’s the part I’m really pleased about. I want Pania to be a local for the people who live and work in the area.”

The change from the type of venue Neil was used to has been a bit of a shock to the system though. He laughs, “Being from a licensed trade background you are used to opening and things slowly building throughout the day. Now we are opening at 10 o’clock and it’s just bonkers from the minute you open the door!”

Neils enthusiasm for Pania is clear for all to see. He adds, “People thought I was mad opening in January. Even I thought I was mad opening in January! I was really trying to push to open before Christmas but it’s worked out for the best. It’s given us time to find our feet. The staff have been phenomenal we’ve been really, really lucky. I’m pretty confident that we will just continue to grow.”

Pania may not have been open long, but the future sounds exciting. Neil says, “We’ve kept things simple with the cocktail list at the moment, but we’ll have a wee Spritz menu coming in the summer, more hand carved meats and the Merchant City Festival in July. If the concept goes well this year, I’d like to expand the brand and open another couple of them.”

So, the future is looking bright for Pania. I’ll certainly be arriving early to get myself a wee table, a glass of red, a cheeseboard and some more laughs with Neil!

FROM KITCHEN TABLE TO HOW DON PAPA RUM WORKED

by Susan Young

Every now and again along comes an experience that is out of this world and a recent press trip to the Philippines organised by Don Papa was just that.

Alongflight to the Philippines to visit the home of Don Papa Rum meant I had some time to watch a few documentaries including one on Jeff Bezo of Amazon and another on Jack Dorsey of Twitter. It was only after hearing the story of the creation of Don Papa by founder Stephen Carroll and co-founders Andrew John Garcia and Monica Llamas that I realised the story of Don Papa would also make a great documentary – it too is a great success story and there are quite a few similarities.

Don Papa was founded in 2012, was launched in the UK in 2015, and last year was sold to Diageo in a deal worth around £224 million upfront with a further potential consideration of up to £152 million through to 2028 depending on the brands growth.

One of the nicest things about the whole story is that the Don Papa team couldn’t be more delighted for their founders. Because at the very root of Don Papa’s success is the team and I got to meet quite a few of them over the week long visit.

Our trip also marked the end of the year long transition which in March sees Diageo assuming full responsibility for the business which it bought last year.

There are a couple of Scottish connections to the brand – its very first UK distributor in 2015 was Scottish-based Marblehead – the company owned by Ricky Agnew that also launched Absolut, Kraken, and Wyborowa into the UK and some of the first machinery brought in to the Philippines when the sugar mills were originally set up back in the mid 1800s also came from Scotland. This drinks field trip allowed us to immerse ourselves in Filipino culture and Don Papa Rum. I was on the trip alongside journalists from Business Traveller, Esquire, Forbes Magazine, City AM, Scottish Field and others, and it turned out to be a most amazing trip, not least because of the people we met and the places we visited, and of course the experiences we were introduced to. However, we didn’t meet Stephen because he was taking a well-deserved break.

The first stop on our travels was Manila. The capital is a bustling city which is one of the most populated in the world – the humidity, the tooting horns, motorcycle tuk tuks and crowded jeepneysminibus-like buses which were full to bursting, crazy roads, food stalls and noise – it was an assault on the senses. The other striking thing was every residence seems to have clothes line outside – I’m not sure whether Filipino’s like washing or whether they were outdoor wardrobes? But this wasn’t restricted to Manila! They certainly added colour.

We stayed at the Picasso Residences and met over dinner at Lampara in Manila’s Makati business district where we experienced Filipino classics with a twist – for instance pulled pork and pork floss – yes that is a thing, and it was where we first learned some of the Filipino traditions – including the importance of sharing food and family experiences. The people we met included Betsy and Monika from Don Papa who looked after us throughout the weeklong stay – and who managed to get us everywhere on time...no mean feat!

On this first night we rounded off the evening with a Don Old Fashioned cocktail at The Spirits Library –a innocuous looking bar from the outside, with the most amazing gantry I have ever seen – in fact the bar has more than 4,000 spirits in stock. It is just as well we only had time for one drink!

It was an early start the next morning as we headed back to the airport for a quick hour long flight to the Island of Negros where Don Papa was founded. The fourth largest island in the country covering some 5,000 square miles and with a population of around 5 million. We flew into biggest city Bacolod and from there headed to Hacienda Santa Rosita in the provence of Negros Occidental.

Frenchman Yves Leopold Germain Gaston, settled in Negros in the 1840s and became Negros’ first sugar baron when he set up the a successful Sugar Plantation and sugar mill in the 1850s – the old Muscovado Mill. This set the scene for the sugar boom.

The home his ancestors built, the Hacienda Santa Rosalia, is where the Don Papa story begins –around 2000, Stephen Carroll, at the time Global Marketing Director with Remy Cointreau, was in the Philippines on holiday on the Island of Negros –which has two provinces – the capital and urbanised area of Bacolod and Negros Occidental - the sugar capital or, as it is referred to locally, the sugar bowl of the Philippines, more commonly referred to as Sugarlandia.

He was visiting Negros and spending time with Joey Gaston, who is also the great grandson of Leopold Gaston, the man who founded the first sugarcane plantation. The conversation naturally came around to sugarcane and rum, with Stephen’s hosts lamenting the fact that there wasn’t a premium rum from Negros despite it being famous for its sugarcane.

Stephen’s creative head got to work and after this he started crafting the idea of Don Papa – a premium rum that would be made from the molasses from sugarcane which grew abundantly in Negros due to the quality of the soil at the foot of

TO BUMPER SALE WORKED ITS MAGIC

Mount Kanlaon – a live volcano.

Ten years later his plan came to fruition, with his first UK employees working out of his London home, when he created the Bleeding Heart Rum Company and Don Papa Rum. He named the rum after the unsung hero and mystic, Dionisio Magbuelas, best known as Papa Isio, a leading figure in the late 19th century Philippine revolution, who helped banish the Spanish.

Today Papa Isio’s image features on every bottle of Don Papa alongside the flora and fauna of Negros – they say there are 50 animals hidden within the design, and if you look closely at Don Papa’s monocle you might see a wee Gecko – the bottle was designed by local artists and and its packaging is 100% recyclable. Don Papa is now on sale in more than 30 countries and is an international success, which is no doubt one of the reasons that Diageo were so keen to buy it.

We actually had lunch at the same table that Stephen first discussed the idea of Don Papa – in the Gaston ancestral home Hacienda Santa Rosaria which looks much today as it did in the 1930s (when it was built) because it has been kept as a living museum.

We lucky enough to be shown around by Joey and Don Papa’s man in Negros – Ben Scharlin –an American-Filipino – who has returned to his homeland and is an expert on its history and on Don Papa. He has many other strings to his bow, but that is another story!

Today, although still family-owned, the house is really a homage to days gone by – you can see how the family would have lived. Tthe bedrooms and the furniture are all as they were. It is charming and like stepping back into another era. The family tree, in the shape of a giant circle, takes pride of place in the entrance hall.

Joey explains, “Every three years the family come from all over the world and get together here and update the family tree and catch up with each other.”

As well as a home, the Hacienda is also a Farm with a Sugar plantation that is also home to around 200 families with its members mainly employed on the plantation.

Joey’s great grandfather Frenchman Leopardo Gaston started out with a small area of land, but it quickly grew into a substantial plantation. He also put technology into the mill which allowed the sugarcane to be a commercial success, and this encouraged more people to come and set up plantations in Negros too. When the then British Vice Consul Nicholas Loney formed a trading house and traded Muscovado Sugar out of Negros to the world, the industry exploded. Sugar soon took over from textiles as the Philippines biggest export and

the wealth that it generated is one of the reasons that there are so many grand ancestral homes in Sugarlandia. Apparently, the socialising that went on during these boom times was also legendary. We visited the nearby Chapel of the Cartwheels, which is beside the house, and the name describes the chapel very well – it is made of cartwheels. A great uncle, who was a priest, came back from visiting the Vatican and created the chapel so that he could preach to the local families. As well as cartwheels, broken glass has been used to create the stained glass, and the carved Jesus – if you look closely, has Asian features.

Around 200 families live on the farm that is the plantation. But although sugar prospered until the 1980s there has been a signficiant downturn which has resulted in a necessity to find other ways to earn.

In 1994 Joey and his wife set up a Hacienda Crafts - to augment the incomes of the farm community by providing opportunities from creating products utilising natural materials. Today Hacienda Crafts items furnish homes, resorts, hotels and restaurants in the Philippines and abroad. Ninety percent of the artisans are women who work from home and are able to go about their lives while earning an additional income for their families at the same time. But we saw them at the Hacienda at work creating fabulous lampshades which I could visualise is some bars here.

After the Hacienda we headed to the famous sugar mill – but first we took a trip on a 100-year-old Don Papa Steam train – which took us through the heart of the plantation. It is the one remaining steam train in the province. We saw the sugarcane being cut, and saw the lush scenery, luckily for us, although it was a humid day, it had been raining, so it was a very comfortable journey. Just as well because the drivers were busy stocking the trains engine.

Our next stop was The Hawaiian Philippine Company’s sugar mill in Negros where the sugarcane, the ancient Nobel Cane variety, is turned into molasses. This is the earliest step when it comes to producing Don Papa. The molasses –also known as black gold, is left after the sugar has been extracted and this is used in Don Papa rum. It also helps that this molasses is distilled and aged up to seven years in the very humid climate. This compliments the relationship with the rum and wood the result a strong vanilla caramel base which comes from the oak barrels it is aged in. There was no sugar coating when we visited the mill. This was a very definitely a working mill, dusty, creaky, noisy and hot. We clambered up and down stairs and saw the sugarcane coming off the lorries and starting its journey. We also saw the molten

molasses being cooled and hand pummelled to create Muscovado sugar and we all got a bag to take home.

Shri Shellar, a content creator who goes by the name travelladdoo, one of the lifestyle influencers on the trip, managed to make a fabulous short reel of the mill experience which makes the whole trip to the mill look sexy. It wasn’t really, but it was an interesting experience.

Then it was back to the hotel for a quick change before heading out to The Ruins, s formerly the Mariano Ledesma Lacson Mansion, which was built as a tribute to his late wife, before burning down. It has been called the Taj Mahal of Negros.

This was another magical evening – the mansion was floodlit when we arrived, and there was entertainment from Chinese dancers (it was Chinese New Year) and superb Don Papa cocktails were on offer. We also got an opportunity to talk to locals including Joey Gaston who also joined us for dinner and who I have persuaded to come and visit Scotland! I also met Martina Quirino Z and Tomas Zayco who run the Punta Bulata Resort where we were heading next.

Part of the enjoyment of the evening was learning about Filipino life and what comes through again and again and again is the importance of family and of eating and socialising together – something we did plenty of on our trip.

We also paid a visit to a local bar called Tractor – it is usually frequented by locals and is mainly an outdoor venue with lots of ancient farm machinery dotted about. The cocktail of choice this night was a Don Papa Mojito.

The one thing I have noticed is that despite copious amounts of Don Papa, there were no apparent hangovers in the morning. Just as well because next day it was time to visit the Bago Distillery where Don Papa is distilled and aged in oak barrels.

After a quick induction into the distilling process, we were given a tour – this Filipino distillery was as tidy as any I have seen in Scotland. And its is entirely self-contained – it produces its own energy, and it totally committed to sustainability – everything that can be recycled, is. It also has its own dock from where it transports its distilled spirits all over the world.

We sampled the Don Papa range in the Distillery warehouse surrounded by barrels of aging Don Papa. Very appropriate. We tasted the original spirit and then compared it to the original Don Papa 7-Year-Old, Don Papa 10, Rare Cask, Sherry Cask and Rye Cask, and Port cask.

After all that rum sampling (before noon) it was time to clamber back into our air-conditioned Mini-buses and head to the perfect place to sample a Don Papa Pina Colada – the Punta Balata Resort. A fourhour drive saw us traverse the National Highway South towards Sipalay – was as exciting as it was interesting, not least because the Highway is more of a busy, competitive racetrack! But the journey itself took us through towns and villages where the daily life of local Filipino’s was laid bare. It gave us a fascinating glimpse into their lives as we whizzed past. From the kids coming out of school, to the dogs begging around the food stalls for food, to the booming music from the roadside stalls.

We even managed a stop for lunch where we dined on Catfish and roasted chicken with Coconut drinks delivered in Coconuts. However, the location at the end of the journey was just magical - imagine the perfect tropical setting and that was what we saw.

Punta Balata sits on a 1km white tropical beach facing the Sula Sea in Cauayan and from the smiling team that greeted us and showed

us to our rooms, to the perfect cocktail on arrival, it really was a tropical paradise.

This was an opportunity to kick back and enjoy Don Papa in a variety of drinks and cocktails as well as enjoying a beach Boodle – a feast served on banana leaves and eaten with our hands – messy but delicious. We sat down to eat as the sun went down which added to the occasion. That and the dancers brought into demonstrate the Filipino folk dance- Tinikling which originated during the Spanish colonial era and involves at least two people beating, tapping, and sliding bamboo poles on the ground and against each other before jumping over and in between. Some of the intrepid guests tried it too...

During our visit to Punta Balata, we also visited the beautiful Danjugan Island which was a very short boat ride from the resort. Don Papa has at its heart conservation, and it supports the work of the PRRCG the Philippines Reef and Rainforest Conservation Foundation, which manages the island. This is not a tourist resort, instead it is an island where marine conservation is the prority and it is used more for educational trips and the occasional visits by others.

Danjugan Island has white sandy beeches, mangrove forests and lagoons and is famous for its bat caves... which are both noisy and rather pungent. But it was the snorkelling that blew most of us away – the variety of colourful starfish, coral reefs and sea life was remarkable.

Our visit ended all to soon and it was back to the airport and to Manila for our last days. We stayed at the fabulous Fairmount Makati. We paid a quick visit to the Long Bar where and enjoyed a bite to eat, the ubiquitous Don Papa cocktail and a bit of Karaoke –Filipino’s love Karaoke! But London Lela did us proud.

During our last few days, we toured Manila – which is really bustling city full of people and our walking tour gave us an idea of the history not just of Manila but of the Philippines. We paid a visit to Don Papa’s HQ – where we enjoyed a rum masterclass with Brand ambassador Audrey and we were treated to dinner at one of Manila’s best restaurants... Toya, which has at its heart sustainability. It made it into Asia’s 50 Best Restaurants in 2018 and is still there today. It’s run by husband-and-wife team Jordy and May Navarra, and it showcases Filipino produce in a modern way. The chef did describe each dish, but I can’t remember a word he said – just the unusual food.

Our final day came too soon... but we did manage to squeeze a final visit to The Admiral Hotel where we watched the sun go down on an amazing week in the most amazing roof top bar which also boasted in its basement a secret cocktail bar called Ruby Wong’s Godown – we entered through a a bookcase entrance in the hotel’s lobby. It is a must visit.

We all toasted Don Papa and an amazing experience... the good news is that the brand is doing a push in Scotland this year, but having discussed my trip with various bartenders I know how well thought of it already is, in fact when I spoke to a friend – she also told me it was her favourite rum too. She has just about every expression – she started drinking it while staying in France.

A huge thank you to Clem and Jess of Clementine Communications, Monika, Patsy and the rest of the local Don Papa team. Sophie Clarkson of Diageo, and Patrick McAleenan of Jaw Dropping for sharing their knowledge and to my fellow travellers for being such good fun. Tagay!

THE BEN DINNER

The Ben Dinner took place at the Hilton Doubletree at the beginning of February and it was a record night - not just numbers but the cash raised too.

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1-3 Rutland Street, Edinburgh

THE HUXLEY

DESIGN FOCUS BY NICOLA WALKER

The Huxley on Rutland Street is part of the building which houses the Rutland Hotel in Edinburgh’s West End. Having temporarily closed at the beginning of January for refurbishment they are now back and busier than ever, and it’s not hard to see why.

Designed by Tibbatts Abel, the makeover is just stunning, and it honestly feels like a completely different venue. Adam Tibbatts says, “The vision around the whole thing was to make it more comfortable, accessible, softer, modern and just to bring it to life again.”

On arrival, it certainly looks cosy and welcoming with comfortable seating and warm lighting. The colour palette concentrates on pastel tones with light grey and dusky pink painted walls, as well as smart vertical tiling that is trimmed down every corner. The wooden floors are broken up with a large print terrazzo style modern tile. The bar front that has been decorated with light green studded leather and is downlit with hidden lighting under the dark wood top. Above this there is a steel caged gantry with hanging glasses. This all creates a welcoming area to watch the staff make one of the fantastic new cocktails on offer!

There has been a range of different chairs with curved accents introduced. These include fluted back sofas which have been positioned to create an island focal point in the centre of the venue,

bucket chairs to relax in, and smart dining chairs. Each one of these has been carefully considered in its style and location and is movable to make the layout more versatile depending on the style of operation required.

They all have leather seats with velvet backs and each of the finishing details on these have clearly been carefully considered. Colour wise, some are bold with mustard, deep blue and red and others echo the pastel shades. Just to add a little bit more comfort the chairs are littered with a range of cushions varying in colour, design, and trim. The tables throughout are different in shape with round, square and oval pieces, but all are made from a dark polished wood.

There is plenty to feast your eyes on interior wise and a softness is created with free standing lamps, shelves adorned with nik naks, real planting and of course artwork. Framed pictures line the walls with themes ranging from posters about the city of Edinburgh, old pictures of Scottish people and even abstract dog prints – some of these are even downlit with black picture lights.

At the front of the venue each of the large windows are decorated with black and white geometric patterned curtains and have central opal frosted glass pendant lights which give a real elegant warmth. Moving towards the centre of the room there is feature lighting in

DESIGN FOCUS

the form of huge modern black pendant chandeliers with large orb bulbs.

There are two cosy areas separated from the main room. The first small room is through an archway. This makes a great viewing room to sit and people watch with the castle as a backdrop. The second area is at the far end of the venue and contrasts with the rest of the colour scheme. This is a large corner area which features a gorgeous abstract statement wallpaper with swirls of grey, black, mustard and a peachy pink. A back wall of illuminated mirrors stretches onto the ceiling and more of the glass pendant lights hang down, creating a truly unique area.

At the far end of the venue there is a darker blue wall. This is newly constructed, and not only conceals the route to the toilets, but also contains a surprise feature where the artwork moves on a runner system to reveal a large TV for showing sporting events. Whilst looking around The Huxley I popped upstairs to see renowned steak restaurant Kyloe, which has also had a facelift with new flooring, upholstery, and a feature wall. This has darkened it down to make it moodier and gives you that real opulent feel when enjoying your dinner.

Signature Pubs have certainly been busy with these refurbs recently and we can’t wait to see what they do next!

1-3 Rutland Street, Edinburgh

KYLOE

DELIGHTED TO HAVE BEEN COMMISSIONED TO CARRY OUT THE DECORATING AT THE MINI GRILL.

DELIGHTED TO HAVE BEEN COMMISSIONED TO CARRY OUT THE DECORATING AND SPECIALIST FAUX PAINT FINISHES AT BAR & TENDER.

212 Bath Street G2 4HW

T 0141 332 2509 / 07740124120

ARE PROUD TO SUPPLY

BUTCHER & FINE FOODS

ABR Fine Foods. We have a proud history in the Meat Industry dating back to 1953. We are specialists in Supplying Hotels and Restaurants throughout Central Scotland and have a fantastic reputation within the Hospitality Sector.

76a Drymen Rd, Glasgow, G61 2RH

0141 942 2202

info@abrqualityfoods.co.uk

www.abrqualityfoods.co.uk

MINI GRILL

The Mini Grill on Bath Street is renowned as one of Glasgow’s most stylish eateries serving up top notch Scottish cuisine and steaks. Having briefly closed at the beginning of January for a refurb they are now back open and boasting a modern new look to accompany their mouth-watering plates.

The first thing you notice upon entering is their stylish brand-new bar area which has a dark copper metal frontage with a vertical slat effect. This is down lit by LED’s and has a smart black unpolished marble top. Above this the rustic wooden gantry is filled with hanging glassware interspersed with green plants.

Green is now the colour scheme throughout with the dado painted in a dark dusky green and the walls above painted a more muted light green. This new look creates a real warmth within the dining area and makes it seem even more cosy and welcoming. The natural greenery is also a theme which runs across the venue. The rear wall is entirely covered in forest style foliage dotted with spotlights and a large metal stag head in the centre.

As you make your way through the restaurant, a new modern grey slate floor gives way to laminated wood. I was delighted to see they have kept their natural stone wall at the front of the restaurant as

DESIGN FOCUS BY NICOLA WALKER

244A BATH STREET, GLASGOW

it really is one of those ‘money can’t buy’ features. This adds such a natural, rustic look to the restaurant and offsets against the white, highly detailed cornicing on the roof. I presume this is another feature of the original building which they have used to their full advantage. The walls are decorated with a range of things like ornate mirrors, bronze animal heads, highland cow prints and even a tartan clock. A nod to both their Scottish roots and the amazing steaks they serve. Another favourite feature of mine is the chandelier lights which look like they have been made from stag horns, intertwined and adorned with candle style bulbs. If ever there was a restaurant where you knew exactly what was on the menu from the décor alone then this is it. It feels immersive and miles away from Glasgow city centre. The venue also really epitomises how you can merge the rustic elements with highly finished details to create a truly elegant and unique space. Another example of this is the square reclaimed wood tables are accompanied by smart black leather dining chairs. Mini Grill describe themselves on social media as ‘one of Glasgow’s best kept secrets’ but I think the secret may be out.

SUE SAYS

I missed the HIT Talent Conference because I was away in the Philippines. At the Scottish Bar & Pub Awards this year we raised money for a new scholarship opportunity in memory of Lisa Wishart, MD of the Lisini Pub Company, who sadly passed away in 2023. Lisa was an inspirational leader who ran a thriving hospitality company, and was a great ambassador for the trade, as well as being a great friend.

There have been two Lisa Wishart Scholars named this year. Stephanie Jayne-Robertson, Supervisor at Lisini Pub Co (The Parkville Hotel, Blantyre), will carry out a Customer Experience scholarship, visiting London to learn about service experience and recovery at the Dorchester Collection Academy.

Meanwhile Jenny Barlow, General Manager at Scotts Bar and Restaurant in Greenock, will study the Art of Leadership course at the esteemed Lausanne Hospitality Business School in Switzerland. I am sure Lisa would approve!

A massive congratulations to Donald Macleod and his team at The Garage who celebrated 30 years last month - that is a phenomenal achievement. He is still as mad as a hatter - but that’s what we love about him. And as they, if the hat fits!

I just about choked when I heard that Glasgow City Council were planning on putting parking charges up and extending evening parking until 10pm. There is a petition going round please sign it. I am not sure who these elected councillors are working for but it doesn’t seem like they consider the economic impact of such a decision on the city. Glasgow is already suffering, and this is not going to do any good. Not only that but they show a blatant disregard for people working in hospitality who have to get home. It might be different if we had decent evening transport but we don’t. It will add at least £7 a shift for staff. If they go ahead with this they are going to have to improve our public transport - late trains and more late buses to all areas of the city. What’s the chances of that?

I was so sorry to hear about the death of Craig Scott of the Bartenders Lounge in Aberdeen. He was a great character and passionate about the trade and it has been lovely hearing all his friends and colleagues speak so highly of him. He was a charming, engaging and thoughtful person who was much loved. Last year his bar narrowly missed out on an award but he was always one to watch and I, and Nicola Walker, had many conversations with him. I even enjoyed a cocktail or two in his bar. His death demonstrates why it is so important that there is support in the trade for mental health issues - but having the support there, and peruading people to use it, is another matter. Gordon Macintyre and his team at Hospitality Health are always on hand...they provide support on everything from bereavement to drug and alcohol abuse support, and mental health and wellbeing.

I would like to commend Fergus Winning on standing up for his constituents. We don’t want politicians who are mandated to follow the party line and who don’t have the backbone to deviate.. That’s not why we vote. We vote for politicians to represent us and our best interests and not to blindly follow a party objective. We need more politicians like him who listen to the people that voted for them.

I know there are a lot of places closing but there are also a lot of places opening and re-opening. We don’t have space in the magazine to cover them all but check out our dram online too - dramscotland.co.uk.