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DRINKS RETAILING AND MARKETING

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DRAM MAGAZINE JULY 2024 ISSN 1470-241X

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Anna Lagerqvist Christopherson joins WORQ Hospitality

INTERVIEW: MARCO GIANNASI

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OVERS . NEW TIPPING LEGISLATION

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Draught installs Cellar management Temporary bar hire CO2 detection systems CO2, mixed gas, air compressor systems Refrigeration Staff training

Thompson Hunter Ltd E: info@thompsonhunter.co.uk T: 0333 533 0313

www.thompsonhunter.co.uk

DRINKS RETAILING AND MARKETING

WELCOME

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nother busy month and there is plenty to shout about in the trade - however that doesn’t mean to say that trading is getting any easier. Here’s hoping now the election is over that politicians will finally get round to putting hospitality centre stage in order to grow the economy. Our First Minister is going to have to get his house in order if he, and the SNP, are to recapture votes ahead of 2026. Hopefully near the top of the agenda is getting business on side, and that includes hospitality!

This month we have an in-depth feature on the new tipping legislation due to come in this October. Responsible operators are fully supportive however why should employers have to bear the full cost of implementing a taxefficient scheme for the government?

Nicola Walker also takes a look at a current trend ‘The Overs’ and also reports on the new Sanja by Sagar Massey and Somewhere by Nico.

While I caught up with Marco Giannasi to find out what inspired him to write his book ‘Dining Tales’ on Glasgow restaurateurs. See what he has to say on page 20.

We also take a look at the cocktails that Dundee bars have come up with for Dundee Cocktail Week.

Next month we will feature all the finalists for the Scottish Bar and Pub Awards. Our mystery shoppers are already out and about. Good luck.

JULY 2024

FEATURES

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ARE YOU READY FOR THE NEW TIPPING LEGISLATION? Nicola Young reports.

WORLD BEERS

Some interesting facts to get your customers sipping.

MARCO GIANNASI A FORCE OF NATURE

OVERS AND OUT

Nicola Walker takes a look at this latest clubbing trend.

DESIGN FOCUS Sanja by Sagar Massey, Strathblane, Somewhere by Nico, Edinburgh

REGULARS

See you all next month.

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

@dramscotland

CONTENTS

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NEWS

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

SUE SAYS

Our publisher Sue pulls no punches.

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SMILES ALL ROUND AS ARDFERN OPENS

MOSKITO REBORN

All change at The Islay Inn Popular community pub, The Islay Inn, on Argyle Street in Glasgow has been taken over by new owners Alison MacTaggart, Allan Edgar (Selective Personnel) and Kenny Finlayson (Elior). Having invested a six figure sum the pub has had a full refurb, has a new food offering and even a new General Manager in the form of Frank Gilsenan.

Frank says, “We’ve had a full refurb inside and outside and had new state of the art kitchen installed. It was so dark before and now it looks like a completely different place. The new owners have a lot of experience and are really investing in the venue. We’d love to see The Islay Inn become a brand that we can expand across the UK. “We’ve kept all the things we are renowned for such as live music, but we’re really upping the food offering with homely Scottish fayre which is all made fresh on the premises. Everyone is welcome at The Islay Inn. We want to be part of the local community and to welcome people back that haven’t been here in a while.

“We’ve also invested a lot of money on our whisky range as well and got some really special bottles on the gantry.

“The reception has been great, the atmosphere in the pub has been amazing and the customer demographic has been really varied. The other night for the football we had 18-year-olds to 80-year-olds and there was a real unity. We’re really trying to create something special.”

Bow Hospitality secure first Edinburgh venue Bow Hospitality have announced plans for their first Edinburgh venture, Cabo, a 70-seater Pacific fusion bar in the city’s Hanover Street. Situated on the site of the former Superico, it is the 12th venue for the hospitality company and owner Ryan Bowman is looking forward to the move east.

He says,” We’ve done loads in Glasgow, and we’d love to do more in Edinburgh, so this is our first step and it’s an exciting market. This concept on the back burner for over two years, but we’ve just been trying to find the right place for it. We decided to use this as our breakthrough concept in Edinburgh and when this unit came up it was the perfect venue. It’s got a great reputation.

“We have done a bit of market research in Manchester and London and took a bit of influence from what’s happening down there. We are doing a refurb just now and we’re looking to bring it to the market in time for the Edinburgh Festival.

“There will be great food, from sushi to tacos, and we’ll also be serving late night drinks with party vibes till 1am seven days a week.

We’re currently in the process of hiring staff and you can sign up at www.caborestaurant.co.uk.”

Wunderbar West has arrived The second instalment of Wunderbar opened last month taking over the site of the former Sanctuary nightclub in the west end of Glasgow.

Having originally opened in the city centre in 2022, Group Operations Manager, Gavin Boyle told DRAM the expansion was an easy decision for the company.

He says, “It would have been silly not to open a west end venue based on the success of the city centre Wunderbar.

We know how good the brand is and really think it will work here. We’d love to see the brand expand outside Glasgow next.

“The décor and the offering are very similar to the city centre but there are

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differences - it’s a different demographic and a bit more beer focused. We are still doing live music seven days a week, but this has a bit more of a pub feel. Plus we’ve got a 200-capacity beer garden as well.

“We don’t offer food in the city centre, but we realised with the location and operating hours of this venue that it’s needed in the west end. So we are have a German street food vibe. We’re really excited for everyone to come down and see it. It’s great to be bringing another late-night addition to the west end and we’ll be open from 12 till 2am seven days a week.”

NEWS Agave spirits are the star at Chanco Award-winning chef Roberta Hall McCarron has now opened Ardfern, a new café, bar and bottle shop in Edinburgh’s Leith.

The venue, which was formerly Mistral on Bonnington Road, is directly adjacent to Roberta’s The Little Chartroom which opened in 2018 and is her third venture, alongside Eleanore which opened in 2021.

Adfern offers a relaxed all-day experience with brunch, bar snacks and heartier dinners alongside cocktails, draught beer and wine from its bottle shop, Taking its name from a childhood memory of a village in Argyll and Bute, the venues interiors also reference the landscape and colour palette of the coastal village, evoking the feeling of warmth and comfort. The bar also functions as a bottle shop with wines available for purchase in-house or online, with options for nationwide delivery.

Roberta told DRAM, “The decision to expand came as a surprise when the space next to The Little Chartroom became vacant.

Our teams at The Little Chartroom and Eleanore were ready for new challenges, and the proximity of Ardfern means that standards could be maintained. We felt that this was a great chance for us to offer a more casual concept to our new and returning customers while ensuring the same high standards that exist in the other restaurants.”

Chancho Agaveria has opened in Leith and is the second venue for husband-and-wife team Alex and Rachel Palumbo. The bar replaces the former Tim’rous Beastie on Bernard Street and is the sister venue of the popular Hey Palu in Edinburgh.

Chancho, which means ‘pig’ in Spanish, will focus on agave spirits such as tequila, mezcal and some of the more unusual offerings such as sotol and raicilla.

The couple told DRAM, “It’s a different offering from Hey Palu but we have been able to build on that reputation and showcase something different. Our focus is on producers that work hard around sustainability or that are 100% agave and

additive free, that’s really important to us.

We want to showcase lesser known but better-quality products.

“As well as new agave-based cocktails, we showcase three classic cocktails every week. So there is something for everyone at Chancho. We are also offering agave flights so people can learn more about the spirits on offer.

“We felt Leith was a great area to expand to because it is up and coming, has a real community feel and now has the tram links to the city. We’ve had a lot of support from local hospitality so far and we’re trying to build our reputation with the community there.”

POKO LOKO TO MAKE ITS DEBUT Following the launch of their latest bar in Glasgow’s Merchant City, the Strathduie Bar in May, Fraser McIlwraith, Adam Strang, David Lockett and Stuart Kay are now expanding their portfolio with a new taco restaurant and tequila bar called Poko Loko. This will be located at 69 Hutcheson Street and was formerly known as the Pavement Bar. The venue is set to open this month and promises to “bring a taste of Mexican street food to Glasgow” as well as “highquality food and drink with a keen focus on soft shell

tacos and a range of premium tequilas in a lively, authentic atmosphere.”

Fraser McIlwraith, pictured left, owner of Poko Loko said, “We are incredibly excited to bring a little ‘loko’ to Glasgow.

Our goal is to create a vibrant, welcoming space where people can enjoy exceptional tacos and great tasting drinks. We can’t wait to share our latest venture and showcase a brand that we have been wanting to launch for such a long time.”

The group also owns Vodka Wodka in Glasgow’s West End.

A Faffless transition for Aberdeen wine bar Wine bar and eatery Faffless, owned by Craig Thom, has moved to Golden Square in Aberdeen (formerly Olive Alexanders). The larger venue is multifaceted with Faffless on the ground floor, an outside area, an upstairs exhibition and events space and a new absinthe and cocktail bar called Bonne Nuit in the basement. Craig Thom originally started Faffless as a distribution company and launched his first space in 2021. He says, “Things have been incredible since we moved and it’s been so busy. We have a much broader audience in the new location and a much bigger capacity. We are primarily still a wine bar, but

we’ve upped the food offering with small plates and cheeseboards.

“Bonne Nuit, which opens this month, will be a cool little absinthe and cocktail bar which will open Thursday to Sunday evenings with food right up to 1.45am.

“Absinthe is such an underrated spirit - I love it and there’s so much you can do with it. It became our bestselling spirit in our old unit, so we wanted to celebrate that here. The food offering there will be proper French cuisine with frogs legs, escargot and croque monsieur’s plus we have lot of French absinthe and spirits on the bar.”

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COVER STORY

Anna Christopherson joins WORQ Hospitality as new Chief Operating Officer Anna Lagerqvist Christopherson has joined WORQ Hospitality as Chief Operating Officer. She comes on board to lead an ambitious, bespoke, hospitality training programme for 250 staff across Glasgow, Edinburgh and Helensburgh at the group.

Commenting on her new role and remit, Anna said, “I am very excited to join WORQ Group, and the Doherty family, in the further development of the WORQ Hospitality workforce. It’s fantastic to be on board at such a progressive and groundbreaking entity as WORQ, which embodies the true spirit of entrepreneurship, and values growth in people across the board.”

“I can’t wait to get started with this special training programme I have developed just for WORQ Hospitality, and its particular needs. Every single member of staff will have access to this, and I am confident it will make a huge difference to their confidence, knowledge base, and future career prospects.”

The WORQ Group, owned by Jonathan Doherty, includes Glasgow hotels Revolver Hotel and Boutique 50, the West end Hotel, Edinburgh and Riva Hotel in Helensburgh as well as various other bars and restuarants - 55BearsdenCross, Bearsden, the Polton Inn and Luci’s Italian Restaurant, Lasswade; The Tally Ho pub in Winchburgh, Chianti – Italian restaurant in Falkirk and Hemingways in Leith, Edinburgh.

Says Anna, “Together, CEO Jonathan and I can achieve a great deal, not just through the training, but in all areas of the business, especially through structure and in staff retention.”

She finished by saying: “It does strike me that as our sector continues to recover from the pandemic, we are presenting the Scottish economy with instant job creation. The Scottish Government should be showing us much more support. There are young people entering this industry who want to progress, we want to elevate hospitality jobs and show them that they can go onto to achieve worldwide careers, fulfilling top front of house roles, and top sommelier roles, for example, in five-star establishments. The sky really is the limit, but, with the pandemic, Brexit, and all the other obstacles over the past few years, it has been very, very hard for countless hospitality businesses to progress.

“The time is more than due for the Scottish Government to look at all of these issues. They need to realise the huge contribution that the hospitality sector is making to job creation, and give our sector the proper backing it needs!”

Anna who founded the Boda bar group with her husband Mike in 2004, has been working as a business consultant and project manager for the last few years.

GARY TOWNSEND IS IN HIS ELEMENT

Award winning Whisky Hotel goes on the market

Chef Gary Townsend is set to open his first solo dining venture, Elements, this month. The 36-cover fine dining restaurant in Glasgow suburb Bearsden has undergone significant refurbishment, with an investment of around £400,000.

Gary, who was formerly head chef at Glasgow’s prestigious 3 AA Rosette One Devonshire Gardens, brings a wealth of experience, and the menu at Elements will showcase his passion for sourcing the best local produce and foraged ingredients. The restaurant will offer a lunch, an a la carte and a 7-course tasting menu as well as a Chef’s Counter experience which will provide an immersive dining opportunity to observe Gary and his team’s craftsmanship up close. The cocktail menu will also highlight sustainability and draws inspiration from the four elements, reflecting the restaurant’s namesake – Earth, Air, Fire and Water.

Chef and owner, Gary Townsend, says, “I’m thrilled to be preparing for our official opening. We have had a few setbacks in the renovation process, but that’s given me and my team additional time to ensure everything is just right. From sourcing bespoke, hand-thrown ceramics to collaborating with artisan craftspeople for the finishing touches, we are focused on every detail. I’ve spent a lot of time working on the dishes and testing exciting flavour combinations, and of course, getting out and about meeting some excellent local suppliers. I can’t wait to share all of our stories with our guests soon.”

Marion MacKinnon and Flora Grant have put the Ardshiel Hotel in Campbeltown up for sale.

The two, who have run the award winning whisky bar and hotel since 2008 are set to retire.

Marion and Flora, who put Campbeltown on the map when it came to whisky, have maintained Ardshiel’s position as one of the best whisky bars in the country for 16 years and have won countless awards.

The hotel has 10 letting bedrooms, a bar and lounge bar which accommodate up to 45 people and a restaurant with 60 covers.

The restaurant leads to the rear beer garden giving additional outdoor seating capacity. Owners accommodation is also included.

Ardshiel is on the market for offers over £1.1m through Christie & Co.

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EVENTS THE SIX COMPANY INAUGURAL CHARITY BALL BRINGS TOTAL DONATED TO BEATSON TO MORE THAN £1M Six Company, the Glasgow-based company operated by Nico Simeone, which is behind the Six by Nico brand and Beat 6, has donated a further £210,000 to the Beatson Cancer Charity following the success of its inaugural Grand ball at Ingliston Estate and Country Club. This brings the total raised by the company for the charity to just over one million.

Six Company Chief Executive and founder Nico Simeone said,

“Everyone at Six Company and Beat 6 has been working hard to increase our support for the Beatson Cancer Charity. Hosting a ball felt like the ideal way to commemorate Beatson’s 10-year anniversary. ‘The Great Gala’ was an incredible occasion for us to bring together our communities that support the charity while also celebrating everything that our teams and supporters have done so far.”

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SAW HOWDY TO GLASGOW’S NEW COUNTRY AND WESTERN THEMED PUB

THE SUN RISES ON CAFE IBIZA

After causing a storm on social media, new country-themed bar Howdy’s has opened in Glasgow last month. The bar is owned by Thomas Melville who also owns Times Square, Kilts and Cocktails and The Bay Horse in Glasgow. The new venue in St Enoch Square replaces the former function side of Times Square. Offering live music, country themed cocktails and shooters the bar is open Thursday to Sunday.

General Manager, Andrew Sweeney has been with the company for eleven years and was behind the new concept and marketing campaign. He says, “We took over Times Square in March. It was really two units in one and the second site was never really utilised previously. We decided to do something different, and it’s been a massive hit as the country theme is huge just now. We received plenty of PR before we even announced the location. I really didn’t expect it to go as viral as it did, but we just focused on building the anticipation and keeping the socials active.

“We’ve spilt the venue into three different rooms all with different decor. We’ve got a guitar room, a Dolly Parton room and a cow room. It’s quite a small unit with only 100 capacity and although we are mainly wet led, we can offer food from Times Square. It’s a great location right in the centre of town and the reception so far has been amazing.”

Jack Quirk has launched Café Ibiza in the Maryhill area of Glasgow this month. This is Jacks first venture into owning a hospitality unit, although he does have a background in the leisure industry with Bouncestation Inflatable Park in Irvine. After buying the former Botany Bar in April the venue has undergone an extensive refurbishment including adding four new outside domes and what Jack describes as “Glasgow’s biggest outdoor drinking terrace with palm trees with comfy sofa seating” He continues, “There is something for everyone here. We are really chuffed with how it turned out and it looks better than I could have imagined. The domes have been so popular that we’ve had to turn away bookings. We’ve had lot of people coming in from the west end as well as we’re within walking distance from Hillhead.

“We have a brunch menu from 10am till 3pm and after that we offer small plates and sharing boards. We have a classic cocktail list and an Ibiza themed cocktail list which incorporates glitter, toppers etc for those Instagrammable moments. We’re also doing drinks packages which have been flying out the door.

“We’ve got a ton of fantastic events lined and they’ll be getting announced over the next few weeks. This includes Ibiza sax performers, singers, boozy brunches and lots of different styles of events. We want the venue to cater to all demographics.”

LISINI PUT THE CROFT ON THE MARKET FOR OFFERS OVER £1.35M The Lisini Pub Company has put The Croft in in Lugar Place, Croftfoot on the market. The pub, which has been in the family business since for more than 33 years, has always been a popular venue for the local and wider community in the Rutherglen area and includes a 90-cover restaurant and a large public bar.

Former Celtic player Harry Hood, Founder of Lisini, bought the premises in 1978 but didn’t get planning permission to turn it into a pub for nearly 10 years due to it originally being sited in a ‘dry district’. However, he persevered and opened The Croft as a community pub serving food, showing sport and providing entertainment in 1991.

Grant Hood, Managing Director of Lisini Pub company said, “The decision to sell The Croft has not been an easy one. The Croft has been a cherished part of the Hood family for many years and has been in sole ownership of The Hoods. Our commitment to the community and our patrons has always been at the heart of everything we do at Lisini.

He continued, “Since our inception in 1969, Lisini Pub Company has earned a reputation for exceptional service, quality hospitality, and strong community ties. The decision to sell The Croft is part of a broader strategy to streamline our operations and invest more deeply in 8

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our venues and the development and well-being of our employees.

“The sale of The Croft will allow us to focus on our remaining venues, Angels Hotel, Dalziel Park Hotel, Parkville Hotel, and The Castle Rooms, and will ensure we can continue to provide the highest standard of service and hospitality our guests have come to expect.

“We remain deeply committed to our community and our team members. Our team is the backbone of our company, and we are dedicated to providing them with the resources, training, and support they need to excel in their roles and advance their careers.

“While the sale of The Croft marks a significant change, it also opens new opportunities for Lisini Pub Company and we are committed to enhancing the experiences at our remaining venues and exploring new ways to serve our customers and community better.

“We are grateful for the support and loyalty of our patrons in Croftfoot, Rutherglen and beyond. As we move forward, we remain steadfast in our mission to deliver unparalleled hospitality experiences and maintain our strong community connections.”

The Croft is on the market through Christie & Co via Brian Sheldon at an asking price in excess of £1.35m.

Hospitality Industry Reacts to Election Results: A Call for Immediate Action

by Nicola Young In the wake of the labour landslide in yesterday’s general election, and the SNP fall from grace, the hospitality industry is rallying for immediate and decisive action from the newly elected Labour government, and Sir Keir Starmer, and its hoped that the SNP will address its agenda in Scotland now too. Leaders from various sectors within the industry have expressed a unified call for policy changes that address their most pressing challenges. This reaction comes with a mixture of anticipation and urgency as hospitality businesses face increased operational costs, a potential skills gap, and a need for comprehensive support to sustain and grow their operations.

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he Scottish tourism and hospitality sectors have unique challenges and are calling for specific attention from both the UK and Scottish governments. Marc Crothall MBE, Chief Executive of the Scottish Tourism Alliance (STA), said, “The STA considers this a pivotal moment, with an opportunity to reset relations between Holyrood and Westminster, further strengthening collaboration as we collectively work to support Scotland in its mission to become a leader in 21st-century tourism.”

He continued, “Labour’s manifesto commitment to reform the Scotland Office to champion Scotland at home and abroad under ‘Brand Scotland’ is particularly welcomed.”

The issue of attracting and retaining tourism and hospitality workers in rural and island communities is another critical area where the STA sees potential for significant impact. Said Crothall, “We’re also encouraged to hear support from the Scottish Labour Deputy Leader, Jackie Baillie, for a ‘Scottish visa’ that takes into consideration the country’s unique geography and circumstances, particularly in our rural and island communities that year-on-year struggle to attract and retain tourism and hospitality workers. We have long championed a Scottish visa and will be looking to the new UK Government to make this a priority,” Crothall said.

Michael Grieve, Chair of NTIA Scotland, said, “As we welcome the new Labour Government to Westminster and look forward to working constructively together to further the nighttime economy across the UK, we call upon the Scottish Government to recognise how damaged Scotland’s Night Time Economy has been relative to the rest of the UK. Irrespective of the dissatisfaction with the UK government and the collapse in Conservative support at this election, it is clear that a swing from SNP to Labour of similar proportions in Scotland represents a sea change in public opinion. Scottish Government must now take stock and bring forward radical and innovative policies to grow local economies, tackle the demise of our town and city centres and start to rebuild business confidence across the country.”

“The refusal by the Scottish Government to pass on the rates relief enjoyed in England and Wales over the last 2 years, which could and should have provided a lifeline to Scotland’s beleaguered independent hospitality and nightlife sector, continues to present an existential threat to business north of the border.”

Stephen Montgomery, Director and spokesperson for the Scottish Hospitality Group agreed he said, “Immediate concerns are around issues such as rate parity for hospitality, VAT and labour shortages, and we would welcome discussions on a working visa for hospitality workers.”

He added, “The SHG has always had a good working relationship with UK and Scottish Labour and we look forward to working with Sir Keir Starmer and his government and Anas Sarwar to create a fairer landscape for hospitality.”

Kate Nicholls, Chief Executive of UKHospitality, emphasised the importance of swift action and said, “We look forward to working

with the new Labour Government, which during the campaign has clearly recognised hospitality’s role serving Britain and creating places where people want to live, work and invest. We now need to see this followed up with action in the first 100 days. Delivering on manifesto commitments to replace business rates and reform the Apprenticeship Levy would be a clear sign that the Government backs hospitality as the central pillar of the everyday economy.”

Addressing Business Rates and VAT Reduction The call for replacing the business rates system is echoed by Saxon Moseley, partner and head of leisure and hospitality at RSM UK He said, “There are three quick wins that the new government could deliver to support the hospitality industry now. Firstly, replacing the business rates system to alleviate the biggest burden for hospitality businesses, and stimulate growth. Second, reduce the threshold for visas within hospitality roles to close the skills gap and help recruitment for key jobs such as experienced chefs which the industry is currently lacking. Thirdly, cut VAT on food and drink sales to help businesses who have seen margins eroded in recent years.”

Potential Wage Increases A significant concern for the hospitality industry is the potential increase in wage costs due to Labour’s pledge to remove age thresholds and increase the national minimum wage rates to consider the cost of living.

Saxon Moseley, partner and head of leisure and hospitality at RSM UK, highlighted this issue, stating, “The result could be a whopping increase in wages of over 50% for workers aged 18-20 in April 2025; and an increase of almost 15% in those aged 21 and over, which will acutely hit the hospitality sector and its staff. In addition, if planned changes to zero-hours contracts come into play, operators will have less flexibility and may have to draw on more expensive agency staff to cover illness, holidays and peak periods.”

Skills and Workforce Development Labour’s commitment to reform the Apprenticeship Levy and address the skills gap is particularly significant for the hospitality sector. With the pledge to create a Growth and Skills Levy, the industry hopes to see a more effective system that supports the development of a skilled workforce essential for its growth.

Nicholls concluded, Hospitality, with its presence in every constituency, can act as a powerhouse for driving economic growth, creating new jobs and regenerating our towns and cities.”

The industry leaders’ unified voice sends a clear message to the new government: the hospitality sector is ready to collaborate for meaningful change, but immediate and concrete actions are necessary to ensure a thriving and sustainable future.

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BRAND NEWS Harris Gin highlights Island’s summer wildflowers with new bottle The Outer Hebridean distillery behind the award-winning Isle of Harris Gin, Isle of Harris Distillery has released its latest addition to their gin range – a limited-edition Harris Cèilidh Bottle in a stunning yellow hue, inspired by the island’s summer wildflowers.

Handcrafted by ceramicist Rupert Blamire, the Harris Cèilidh Bottle holds 350ml of Isle of Harris Gin. The new release represents the next step in what will become an ongoing annual series of limited edition releases drawing from the natural beauty of the distillery’s island home.

The new bottle colour reflects the bright, sunny hues of the island’s sandy machair lands, where wildflowers like buttercup, birdsfoot trefoil, and lady’s bedstraw blossom each summer.

This carefully curated palette captures the essence of Harris’ coastal environment and its rich natural landscape.

Only 1,000 yellow Harris Cèilidh Bottles have been released at an RRP of £52.50, available to purchase directly from the distillery or the distillery website. Additional limited quantities will be made available throughout the year.

Simon Erlanger, Managing Director at Isle of Harris Distillery, commented, “We are delighted to unveil the yellow Harris Cèilidh Bottle at HebCelt Festival this summer, in what will be the latest release in a series of unique handmade Cèilidh Bottles that will reflect the beauty of the island. The vibrant colour symbolises the warmth and joy of a Harris summer, evoking memories for past visitors and encouraging customers to discover a Harris summer for themselves. Each bottle is a unique piece of art, lovingly crafted by Rupert Blamire and his team, and embodies the spirit and beauty of our island.”

Jump Ship Brewing launches first keg Scotland’s first and only nonalcoholic brewery, Jump Ship Brewing, has launched its firstever keg for the on-trade as well as releasing its new summer series, Ocean Drift.

Sonja Mitchell, Managing Director of Jump Ship, said, “Consumers are increasingly looking for nonalcoholic alternatives this summer to allow them to sip without sacrificing taste. We’ve seen a massive increase in sales in the on-trade, with sales up nearly 60% compared to the same period last year. Our non-alcoholic beers are sold in over 300 venues across the UK and we’ve recently started producing Yardarm lager in kegs with our trial keg run selling out within three weeks.

“As we kick off our summer of NPD we’re introducing our new Ocean Drift summer series, with Gooseberry Gose as the first limited edition brew. The series, formerly known as Shore Leave, allows us to experiment with a new deliciously light and fruity beer every summer. This year’s Gooseberry Gose combines a touch of salt and a hint of coriander seed for a lightly soured and exceptionally drinkable beer, perfect for picnics and booze-free BBQ’s.”

This year, Jump Ship Brewing secured listings in 44 Greene Kings pubs in Scotland and 32 venues within the Scotsman Group and is already sold in top venues around the UK including Gleneagles Townhouse, Maison by Glaschu and Inver. To find out more about Jump Ship visit: www.jumpship.beer.

Lagg Distillery produce first cider Lagg Distillery on The Isle of Arran has used its first ever harvest of apples from its three orchards in its exclusive ‘Lagg Distillery Orchard Cider’ crafted in collaboration with Ayrshire Riviera Cider.

This is a limited-edition bottling which Lagg hope will become a brand-new tradition.

However you will have to be quick - there are only 300 bottles available from the distillery. The team also have ambitions to create their own cider brandy from the Lagg Orchard apples.

Lagg Distillery Manager, Graham Omand comments on the craft cider, “We’re thrilled to see the first bottles of Lagg Distillery Orchard Cider on our shelves. This is the first step in what will hopefully be a long journey of working with our apples - cider is the plan for the foreseeable, but we have long-term ambitions to create our own Scottish apple brandy right here on the Isle of Arran.”

Allan Thomas of Ayrshire Riviera Cider said “We feel privileged to have been allowed to use our cider-making experience to produce a fabulous still cider in collaboration with our friends at Lagg Distillery. We hope the residents of, and visitors to, Arran enjoy the cider. It’s fitting that an island once known as Apple Island has a cider worthy of that name.”

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ARE YOU READY F NEW TIPPING LEGI BY NICOLA YOUNG YOUNG

by NICOLA

There are big changes coming for all hospitality staff and operators this autumn. It’s called the Employment (Allocation of Tips) Act 2023 and comes into effect on 1 October . It will affect everyone in hospitality – staff and operators alike.

And you need to know how it affects you. Excuse the length of the read!

In Summary • • • • • • • •

100% of tips will go to staff from October.

Cost impact to Scottish employers £5/6 per employee per run.

NI will be paid on all tips dispersed by employer tronc.

Employees face tax of up to 32% on tips.

Cash tips are personel and cannot be shared.

Tax is paid on personal tips, but no NI. Tronc costs to increase by 2/3%. No Tronc costs can be reclaimed by business.

An external 3rd party Tronc company operating Tronc will ensure staff pay tax on tips but there will be no NI. Making this tax efficient.

A tip paid on a credit card cannot be dispersed

T

he new Tipping Act is a welcome piece of legislation with fairness at its heart. However, as usual, the devil is in the detail. Although welcomed by operators and trade bodies, it appears that the only losers are in fact the employers who will be legally bound to pay all the administration costs the new legislation requires. It is another expense for operators already facing higher costs across all areas of their business.

The good news for staff is that going forward they will receive 100% of their tips - there will be no deductions to cover the cost of fees and administration. Staff need to pay tax on this income, and employers must now pay for any new compliance requirements, any credit card fees, and pay their side of the additional PAYE and National insurance contributions.

It will have impact the bottom line of hospitality businesses which is why the industry is calling on the government, the big winner as a result of the Act, to share some of the costs. Said one, “The biggest beneficiary will be the taxman. It will see its coffers swells as more staff pay tax on their tips.”

While it’s hard to know for sure, it is thought that tax revenues from Scotland’s hospitality sectors will rise by an estimated £98m.That’s why operators believe that the government should subsidise or give a rebate for the fees associated with the new Act. If not, they fear that the Act will lead to increased prices, driving inflationary pressures up once again.

Ireland introduced a similar act last year and many businesses were not prepared – The Irish Times reported in December that almost 400 employers were found in breach of new tipping laws. But the UK is also not prepared. David Dillon, CEO and founder of URrocked tells us that their own data shows that as much as 50% of UK smaller businesses are not aware of the changes coming.

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• •

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to staff as cash.

No credit card processing fees can be claimed back by employers.

It will be unlawful to alter an employee’s regular wage (hourly rate or salary) in return for a share of tips. Moreover, any guaranteed tips’ value cannot count towards meeting National Minimum Wage requirements.

In Scotland the tax benefit to Government is estimated to be £98m.

The ask from business is that the Government contributes to the cost of implementing the system or gives rebate for costs.

Most big operators have been looking at the new legislation and already have an idea of what it will cost them, but when the DRAM called a variety of smaller operators we found that most independent operators were not aware of the upcoming legislation at all and were oblivious to the extra costs that might be incurred – and they are significant.

The total cost to the industry in Scotland is estimated to be between £100m and £200m and every operator will take share of that cost. It will affect everyone businesses and staff alike.

The government itself estimates that nearly a fifth of operators may see annual costs increase by between £60,000 and £360,000 depending on the number of staff you have, as a direct result of covering the administrative expenses currently deducted from tips​​.

The operators, some of the most successful Scotland, believe the cost impact will be between £40k and £180k per year - an additional 2-3% for tronc costs alone. This equates to around £5-£6 per run per employee. On top of that, there will also be additional PAYE and NIC costs – which both employers and staff will have to pay.

Employees may be anticipating a wages increase. However any benefits could be wiped out with extra NI. EG, if you earn £18,200 pa and make £3,640 in tips, the new legislation means you will pay £1,164 in tax and NI on these tips – a ‘cost’ of around 32%.

Currently operators paying tips through their PAYE system may take a a share of overall tips to cover expenses (say between 3% and 10%) nowhere near 30%.

So, although the overall objective is admirable, the taxman is likely to be the biggest beneficiary.

in association with

FOR THE ISLATION? If you are one of the many who want an idea of how it will affect you, then we cover the main points again, but in more detail, here.

What the Act means: All staff, agency and otherwise, will receive a share of the total tip ‘pot’ with no deductions by operators. However, all tip amounts received will count as income for tax purposes – and will be taxed as such. If it is shared it is taxable at around 32% - and must go through the operators scheme to manage both PAYE and National insurance payments. For example in the UK 8-10% is deducted from staff earnings and the employer pays around 12-14% through PAYE. Tips are currently not considered as part of any employee’s income and are therefore not taxed in the same way as income. This is going to change. All tips will now be considered as income for staff tax purposes and for businesses’ HMRC taxable payments due.

How tips are taxed depends on the method of distribution: • Directly to Employees (e.g., cash tips): Employees must report these tips in their self-assessment tax returns. No National Insurance Contributions (NIC) are due in this case • Collected by Employers: Tips pooled and distributed by employers are subject to PAYE (Pay As You Earn) and both employee and employer NICs • Tronc Systems: Tips managed through a tronc (a special arrangement where a troncmaster, independent of the employer, allocates tips) are subject to PAYE but not NICs. This is advantageous as it reduces the employer’s NIC burden A new statutory Code of Practice will be issued to help guide employers on fair tip distribution which will include the rules regarding hours worked and service roles. All businesses will be required to have a copy for staff to see which lays out their processes – the aim of this is to improve transparency.

CASH TIPS When customers leave cash tips directly on the table or hand them to the service staff, these tips typically go directly to the individual staff members who received them. These tips will now be considered the personal property of the employees and are not processed through the employer’s payroll system.

Since the Act primarily focuses on tips and service charges collected by employers (such as through card payments) they fall outside the primary scope of the legislation but this means there can be no pooling of these tips, which feels like a backward step for back-ofhouse and kitchen staff.

There is no loophole with cash tips. These must be personal which means they must not be shared in any way. An employer cannot

agree to any sharing of these – this will lead to large fines.

If cash tips are shared in any way, they must go through the new process including the compliance and audit procedure and they are a part of taxable income. The good news from a tax efficient perspective is that, unlike tips processed through payroll, cash tips are not subject to National Insurance Contributions (NICs) i.e. they are more tax efficient.

The unintended consequence here is clearly that the rest of the staff team, often unseen, cannot participate in any sharing of this type of tip payment - even if the server and the employer wanted to share the tip. As soon as they do, it has to go through the new system.

CARD TIPS: When tips are left via credit or debit card payments, these amounts are collected by the employer and usually distributed through payroll, which means that the appropriate taxes are already deducted. It is common for employers to deduct credit card processing fees from the total tip amount. This will not be allowed under the new act.

Employers are prohibited from making any deductions from tips, including credit card processing fees or other administrative costs and all card transaction costs relating to tips must be borne by the operator.

Employers will need to ensure they have clear policies and accounting practices to handle these expenses without infringing on the tips intended for employees. This includes detailing how tips are collected, processed, and distributed and operators must keep records of all tips received and how they are distributed for a minimum of three years. This transparency is intended to prevent disputes and ensure compliance with the new legal standard Absorbing credit card processing fees and the other new administrative costs will directly impact the financial operations of businesses and might be particularly challenging for smaller businesses with tighter profit margins.

There are software solutions for operators such as the free URocket platform – it is one of the few all-in-one systems that manages the entire process along with the admin and it can do so for employers, individual staff and teams and on all devices.

WHAT ABOUT SERVICE CHARGES? Service charges are added to the bill and collected by the operator and then distributed to staff. They are often pooled and then shared among the staff according to a predetermined formula which might take into account factors such as different roles, number of hours each employee has worked during the period, seniority and experience and team performance. Service charges distributed to employees are subject to the same taxation rules as regular wages and subject to PAYE tax and National Insurance Contributions (NICs) DRAM JULY 2024 15

in association with

ARE YOU READY FOR THE NEW TIPPING LEGISLATION? for both employees and employers.

Currently, when service charges are added to bills and collected by employers, these amounts are processed through their payroll system. Note that the Act does not make a distinction between whether or not a service charge is mandatory or discretionary.

As before, the employer cannot deduct administrative costs such as credit card processing fees, payroll handling charges, and other associated costs so the service pot will be bigger.

It means that this is possibly one of the areas where staff might benefit from the new system because PAYE and NI is already being paid – in effect the ‘pot’ will grow by the amount of costs the operator cannot ‘reclaim’.

This will, of course, result in more tax being paid by staff (at a rate of around 32%) but wages will be higher and NI costs for both staff and operators will be higher too From the governments perspective it creates new tax revenue stream from the staff and businesses by leveraging the previous non-tax generating cost as a new tax source.

For instance– if a business pays £50k for card service charges and payroll fees for managing tips and service charge allocations this currently is treated as a cost in the company’s P&L but these costs are currently paid for via the service charge. In the new set-up, the £50k cost remains (it’s actually higher because of the new administration needed) but now this cost is not covered by the service charge income.

The £50k is now allocated to staff who will pay around 32% in tax and NI – the government makes £16k, and the staff retain £34k.

Nothing has changed, the service, staff and costs are exactly the same, but the government now has £16k that it didn’t have before from staff. But the exchequer still has more money to make. For businesses, not only do they still have the £50k costs, but PAYE and NIC payments will now be higher too because the £50k is being counted as earnings.

It’s hard not to conclude that it’s a win win for the taxman. That’s why businesses feel that the government should be contributing to the cost of administering the new legislation.

HOW DOES IT AFFECT TRONC SYSTEMS? A tronc, as most of you will know, is an arrangement used to pool and distribute tips and service charges and managed by a troncmaster, who is independent of the business’s management.

The tronc may be In-house tronc scheme with a troncmaster (usually a manager) responsible for the management and distribution of tops to employees. (Although under the new legislation, it clearly 16

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states that businesses will be responsible for non-compliance rather than Troncmasters). Companies may also use a third-party tronc scheme.

A Tronc system maybe the most tax-effective under the new legisation for employers and employees. As tips managed through a tronc are subject to PAYE but not NICs for either the employee or the employer.

All tips pooled in a tronc must be distributed to employees without any deductions for administrative costs, credit card processing fees, or other expenses and agency workers must be included in the distribution of tips within a tronc, to ensure that they receive tips similarly to permanent staff.

Companies report that implementing and maintaining their own compliant tronc system can be resource-intensive and costly, particularly for businesses with both permanent and agency workers and the new act will add significant administrative complexity, which might result in inefficiencies and even an increased potential for disputes over tip distribution​.

Absorbing these new expenses may also be difficult for some smaller businesses. The risk is that by not considering the additional cost burden, operators might have no option to either reduce wages to offset these costs, cut staff numbers or increase prices. In some cases they may opt to close altogether.

Again businesses such as URocked might be a solution. The 4 year-old business was set up to help a small operator manage tips after the founder was horrified at the cost of a tronc system his mother was using. The software is provided free to operators and it automatically distributes 100% of the tips to staff – and pays out the tips up to 3 times a week. If it is used as a tronc then the extra benefit might be the management of NIC costs.

Whatever the case, businesses need to find ways of minimise the cost of implementation and need to start looking at solutions now – October isn’t far away. As we have seen in Ireland, fines will be swift and hefty. And government needs to look at ways to minimise the cost impact for operators to avoid job losses, protect wages and employment, and manage more inflationary pressures.

If you would like more information on URocked, the website is www.urocked.com

50%

of people say they won’t cut down on drinking world beers. - CGA Strategy, MAT, 22 April 2023.

34% of people

look for world beers when trying something new - CGA Strategy, MAT, 22 April 2023.

The growth in world lager is certainly noticeable specifically in the last five years .

Value sales figures 2023 – £4.36bn 2022 - £3.76bn Pre-pandemic - £2.48bn CGA On Premise Measurement Service 30/12/2023

After a challenging 2023, CGA’s On-Premise Measurement service shows sales by value from all drinks categories were flat, year on year. But beer comfortably outpaced this trend with 3% growth, despite a 4% drop in distribution and a 1% fall in sales by volume.

80%

WORLD BEERS The boom in demand for world lagers over recent decades is not diminishing and has been helped by the success of brands such as Madri.

We take a look at some interesting stats.

World Beer Specifics Premiumisation continues to trend following the pandemic which has been great news for world lagers. World lager had an 11% boost in volume sales and 15% in value in 2023 (versus 2022) - CGA On Premise Although a smaller section of the market Low and no continues to take massive strides with value sales of £109m in 2023 – that is a 95.3% growth on pre pandemic levels! It’s no wonder we are seeing more offerings such as Heineken 0.0%, Birra Moretti Zero and one of the newest offerings on the block, Staropramen 0.0. - CGA On Premise Measurement Service 30/12/2023 - Statista July 2023

of world beers are brewed in the UK. This includes Birra Moretti, Cobra, Stella Artois, Corona, San Miguel, Kronenbourg 1664 and Madri with Estrella Damn expected to follow suit this year.

World lager also holds the largest share of the beer market in the UK with volume and value sales of 27% and 33% respectively.

To break that down beer volume in hectolitres for the total amount in the UK is 17.32m with world lager accounting for 4.67m! Where beer value (£m) is concerned the total beer amount is 13,477 with world lager sitting at 4,359.

- CGA On Premise Measurement Service 30/12/2023

China may sell the most beer – an estimated £99bn worth of sales however, the UK holds its own, with the market worth just over £19 bn with per person revenues of around £265 generated in 2023, placing the UK as a significant player in the global beer market.

Peroni, owned by Asahi is brewed in Italy while Grolsch also owned by the company is brewed in its historic home Enschede in the Netherlands.

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Beer takes spirits’ share

Pubs driving growth

A solid year for beer is reflected in its market share gains. It attracted 42.9% of all spending on drinks in the on-trade in 2023, up by 1.3 percentage points year on year.

Some of this came at the expense of the spirits category, which lost 1.5 percentage points of share.

Growth in 2023 was largely powered by pubs, with other segments struggling to match 2022’s numbers. Sales through food pubs and community pubs rose 4% and 2% respectively, but restaurants, bars, and nightclubs all saw beer revenue fall.

The premiumisation trend helped the world lager category to achieve a 23.3% share of long alcoholic drink (LAD) sales in 2023 — up by 2.6 percentage points year on year. Standard lager went the other way, dropping 1.4 percentage points to 20.8%. At the end of 2023, draught world lager was stocked in more than two-thirds (69.1%) of outlets.

WORLD BEERS The most popular beer in Spain is Mahou. However, Cruzcampo is the number one draught beer.

Elsewhere, the most popular beer in France is Kronenbourg 1664, in Germany it is Krombacher, and in Italy it is Peroni!

The Top 10 Beer Producing Countries in the world are: 1. China 2. United States 3. Brazil 4. Mexico 5. Germany 6. Russia 7. Japan 8. Spain 9. Vietnam 10. Poland Favela Lager, the Brazilian vegan and gluten free beer, has recently been taking the UK by storm. They are also supporting their local Brazilian communities. A percentage of their profits go to the Favela Foundation which supports grassroots educational projects in Brazil’s favelas!

Sales of Spanish lagers are in 73% growth and account for one in five pints sold in the UK CGA OPUS Volume MAT Total GB Premium and Mainstream Draught Lager, 25.2.23

Madrí has been a phenomenal marketing success for Molson Coors.

Designed to appeal to our affinity for the Mediterranean it has racked up more than £450 million worth of sales since its launch making it the most important beer launch in 16 years.

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Top 5 Cellar Management Tips - Craig Dempsey at Thompson Hunter 1. Keep your cellar cool so your beer is stored in optimum conditions.

The temperature should be between 10-14 degrees.

2.

Lines should be cleaned at least once a week. Not doing this could result in the build-up of bacteria, mould, limescale and yeast and, as a consequence, wasted beer.

3.

Have a designated cellar manager whose responsibility it is to ensure standards are met and maintained.

4. That person should do a visual walkthrough every morning to check gas, cooler and cellar temperatures before opening up. It’s essential good practice.

5.

Poorly rotated stock is another area where many pubs slip up. A really simple solution to make sure you’re always connecting the right keg is for whoever’s doing the walkthrough to place a ‘use me first’ tag on the next in line

With our fully managed beer line cleaning service, you can rest assured knowing that you are reducing your carbon footprint, improving the quality of your draught beers, and saving money.

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WORLD BEERS Badachro Distillery Puffin Dram News 190x120mm 07-24 ad copy.pdf

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With rapidly growing sales and brand awareness and made in Scotland, this is a ‘must stock’ for 2024/25!

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DRAM JULY 2024 19

HE

MARCO GIANNASI...

A FORCE OF NATURE

By Susan Young

M

arco Giannasi, the man who restored and ran The Battlefield Rest in Glasgow’s Southside until he sold it last year, has compiled a great book featuring the stories of some of Glasgow’s best-known restaurateurs and chefs. Although it was Marco’s idea, he was helped on the journey by writer Alex Meikle.

Marco and I caught up at The Anchor Line, not long after an operation, which although successful is inhibiting him from driving, doing his martial arts and generally speeding around. But not for long I hope.

Says he, “It is incredibly frustrating, and I feel like a schoolboy because my wife Yellena is trying to stop me overworking and tells me what I can’t do!”

To be honest there seems to be little that Marco can’t do. His philosophy is ‘Don’t waste time getting old – anything is possible’, and he doesn’t just talk the talk, he walks it. Six years ago, at the tender age of 64, he returned to martial arts, having enjoyed it in his youth, and he is now a Black Belt at Kuk Sool Won. He also writes poetry, and despite retiring from The Battlefield Rest he still has a Bistro leased out on the Isle of Skye.

I asked him what inspired him to do the book. He explains, “I had always been known as the owner of the Battlefield Rest and when I decided to sell it, I detached myself from it. Then I felt like I had become anonymous, so I decided to recreate myself so that I still had an identity. It’s not in my nature just to go for a coffee every day and say hello to the same people. I thought about creating something that could be shared with the public, not just for now, but for the future too. The book would be a record of the restaurateurs who exist now in the Glasgow restaurant scene.

“People starting in the trade today think they have invented the wheel, but they haven’t. I wanted to showcase people who have been well-respected by their peers for years. Having been in the industry for 50 years I relied on my gut feeling to select them because I knew how important they all were to the Glasgow hospitality industry, even if I didn’t know them all personally.

“I also didn’t want to do a recipe book, I wanted to look at the well-known restaurants and write about the people behind them.

It is fine to walk into a place, and have a lovely meal and walk out, but I wanted to give people an insight into the person behind the establishment.”

Featuring in the book are many Italian businesses whose family names resonate in the city – the likes of the Coia’s, Celino’s, Crolla’s, Eusebi’s, Sarti’s, and owners including Stefano Giovanazzi, Michele Pagliocca, Chris Martinolli and Mario Gizzi. But he also included respected restaurateurs including Seamas Macinnes of Cafe Gandolfi, Ryan James from the Buttery, Peter Mckenna of The Gannet, Graeme Cheevers or Executives Chefs from Cameron House & Six by Nico and others .

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Marco comments, “Although it feels like their restaurants have been there forever, I wanted to know about how they started.

Everyone in the book is so talented and so nice and of course the successful Mario Gizzi. I had always heard of him but appreciated him so much more when I met him face to face. In fact, he showed me around Barolo Grill, which was formerly L’ariosto, which my father opened in 1970 and which I took over in 1973 and ran until 1982.”

To begin with, Marco contacted all the restaurateurs he thought would be right for the book to explain the project. He says, ‘Right away I saw people were interested. I then did my first interviews which were recorded and then transcribed for the book by editor Alec Meikle who placed all the stories. Alex was a customer of mine at the Battlefield Rest – and is a crime writer who has written Deception Road and in the process to launch his second book in October. He had also written some local community books and agreed to collaborate with me on it.”

One person’s story that is not in the book is his own! His father, Luigi, who was born in Scotland in 1926, opened Glasgow’s first Italian restaurant Canasta in Parliamentary Road in the late 50’s before designing and opening L’ariosto in Mitchell Street in 1972. Says Marco, “My father was originally a surveyor and was very talented.” When the 140-cover restaurant opened it quickly became the place to be seen. It was known as the home of the Italian dinner dance with live music most nights. Marco at the time was studying architecture and design at the art school Lucca in Italy, when his father came over for a holiday and was diagnosed with cancer.

Says Marco, “He never returned to Scotland. I was 18 and hadn’t planned to come into hospitality. But I had to come over to Scotland and run the restaurant with my mother who was a dressmaker.

Initially, I had planned to continue my studies at the School of Art, but the business was the priority. I also hardly spoke English as I hadn’t been brought up in Glasgow. It wasn’t easy for myself and my mother. We had to learn on the job.”

Marco reminisces, “Back then L’ariosto was a real experience – we served Crepe Suzette at the table, and then if you wanted to make a phone call, we would bring the phone to you at the table.”

Eight years later he sold the business. Says Marco, “At L’ariosto I was always known as the son of Luigi, and I felt I had to move on and to prove that I could create a business by myself and succeed, to keep my father’s legacy alive. It was the right time to sell and to move on.”

Over the following years, he bought and restored The Pirn Inn in Balfron, opened Toscana in Milngavie, had a unit at the Garden Festival and also worked at the 39 Steps and The Maltman in Glasgow for the Waterson family and then for the Crolla brothers as a Manager.

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By Susan Young Says Marco, “I loved working for someone else. I saw a completely different side of the business and I was a lot freer and could sleep at night.”

It was his love of architecture that saw him buy the Battlefield Rest. He explains, “I have always been attracted by the restoration of buildings and it was a ruin. My first thought was ‘I love this building’, then I thought ‘what will we do with it?”

In 1992 he purchased the building from the council for £1 – and opened it two years later with business partner Joe Moretti who retired from the business in 2007. And just a couple of years ago he continued the Glasgow landmarks restoration with a £200K spend. He also tells me he managed to hang on to his chef Marino for 30 years, which was amazing due to the size of the Battlefield kitchen. Says Marco, ‘I think there are cells bigger!”

He tells me, “We once had a power cut and all the gas went out.

So, I borrowed a couple of camping stoves from neighbours and Marino decided to serve just one dish. We lit the kitchen and the restaurant with candles and told our customers that there was only Carbonara on offer – we did about 50 covers, and we got lots of publicity – then Health and Safety called me – thankfully by that time the power was back on.”

He sold the business to a member of staff Alex Matheson, who had worked at the restaurant for around nine years, although Marco and his wife Yellena continue to own the historic building.

In fact, the restaurant was the location of the book launch last month and the good and great of the Glasgow restaurant scene gathered for a few drinks and to catch up.

With 50 years of experience under his belt, I asked him what his views were on the changes in hospitality. Marco says, “I think a big change for me is that service is not as complete now as it once was. There is a lack of planning, and everybody appears to be a bit robotic. It’s certainly not as personalised as it once was.

I think it was more of a profession years ago and staff were more dedicated and prouder of what they did.”

He continues, “Food however has developed massively. The Scottish influence on cuisine has been the biggest revelation and the way that Scottish producers have developed Scottish products is to be applauded. I also admire the way Scottish chefs are expressing themselves. In the ‘60s/70s, we (Italians) thought we were the only ones that could cook here. We couldn’t have imagined the quality and energy of the Scottish chefs that I see now. Back then Scottish cuisine was all mince and tatties and no seasoning.

“I do think some Italian operators perhaps sat on their laurels a wee bit. Scottish chefs are now a force to be reckoned with. I admire them massively.”

Many of the people that Marco admires are in his book and he is delighted. “I am very honoured to have such respect from all 22

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of them. I think of chefs as being like ‘conductors in the kitchen’ – they create the music that people eat. That’s why I thought it would be nice to find out more about them too.

“I became more confident as I went along. I could see people were willing to share their stories from the beginning. However, I also asked them what their favourite comfort food was, what they liked to drink and what advice they had for people coming into the industry.

“I would like to think that the book gives an insight to young people who want to pursue a career in hospitality.”

He adds, “I am not a good reader – I like short stories that get to the point. That’s why we have kept the stories in the book to about 10 pages and it gives people a flavour of the businesses and the personalities. The biggest storytellers were Ferrier Richardson, Guy Cowan and Michele Pagliocca. Michele told the story of partying with top footballers at Loch Lomond, including Gazza.

They went for a sail but forgot to unhook the anchor and took the pier away from the pier! While Ferrier has cooked for everyone including the Prince of Brunei. They were all good storytellers and I hope people enjoy reading their stories.

“My own favourite story was when I drove from the Pirn Inn to take a customer, who had too much to drink, home. He asked the customer to show him where he stayed and then left him at the door. Unfortunately, it was not his house, and I had an irate villager on the phone the next morning saying I had dumped a drunk at her door!”

There are certainly lots of great stories in the book – it is worth a read whether you are in hospitality or not. The book was not done as a commercial venture, it was a labour of love. It is available in all the participating restaurants and on Amazon. Sales are also raising money for the Beatson Cancer Charity.

I asked Marco what was next on his agenda and he said, “I would love to do something on old menus. I like doing research and finding out the history. I may also interview people in different cities.

“I do most of the things for my daughters, Marisa and Chiara and my wife Yellena. I want them to think that I am doing something nice to keep their reputation up and I am trying to give them a good image of what I have achieved. I believe that all good operators in our industry regard their reputation as the most important tool of the trade to succeed.”

I don’t think there is any fear of that. I am in no doubt that they are very proud of their dad.

Dining Tales by Marco Giannasi and Alex Meikle is available now on Amazon and at restaurants including Celino’s, Coia’s, The Gannet, Cafe Gandolfi and many more. www.dining-tales.co.uk

The delights of Dundee!

Dundee Cocktail Week returns from the 19th to the 28th of July. DRAM spoke to some of the bars and restaurants involved to find out about the signature drinks they have carefully curated for the event!

BAR: ABANDON SHIP COCKTAIL: MAN OVERBOARD Smirnoff Vanilla Vodka De Kuyper Cassis Lemon juice Lemonade

BAR: THE MAKER COCKTAIL: RHUBARB & GINGER SOUR Ginger infused East London Gin Supasawa Cardamon & Rhubarb Syrup Ms Betters Foamer BAR: THE TAYBERRY COCKTAIL: TAYBERRY MARGARITA Olmeca Tequila Cointreau Chambord Lime juice Raspberry puree

BAR: BIRD AND BEAR COCKTAIL: FONDO Olmeca Tequila Passoa Elderflower Lime juice Cranberry juice

BAR: THE GIDDY GOOSE COCKTAIL: COTTON CANDY MARGARITA Jose Cuervo Tequila Cointreau Lime juice Lemonade & Candy floss BAR: DAISY TASKER (HOTEL INDIGO) COCKTAIL: PIECE OF CAKE Dundee Cake Gin Lime juice Sugar & tonic BAR: BLACK MAMBA COCKTAIL: ELECTRIC LIGHTS Malibu Cherry Sourz Sparkling orange

BAR: THE BARRELMAN COCKTAIL: STRAWBERRY & RIESLING SPRITZ Riesling white wine Strawberry puree Lime juice Sugar Soda

BAR: ST ANDREWS BREWING CO. CAIRD HALL COCKTAIL: DARKER SIDE OF BREW CO. St Andrews Brewing Co. Scotch Ale Kraken Rum Ginger syrup Lime juice & soda BAR: THE WHITE GOOSE COCKTAIL: THE CLASSIC MOJITO Havana 3-Year-Old Rum Lime juice Mint Sugar syrup & soda DRAM JULY 2024 23

OVERS AN

THE RISE OF O

vers and daytime clubbing events, designed for the slightly older customer, are currently taking Scotland by storm.

What is surprising though is how multi-faceted these events have become. They are taking place locally, in city centres, at differing times and offering differing music. Even the people spearheading the events range from big hospitality companies to DJs and even actors.

These events are not a completely new concept, but they appear to be on a roll. Recently we’ve also seen big promoters from across the UK tailoring events for this type of crowd such as ‘Day Fever’ run by Jon McClure of Reverend and The Makers, actress Vicky McClure and Jonny Owen.

It has been obvious for a number of years now that nightclubs, to survive, are having to adapt and reassess their offering. Data from the NTIA shows that from December 2020 to 2023, on average 10 nightclubs closed each month - that’s 31% of nightclubs across the UK. A recent YouGov survey also revealed that that 18-24-year-olds, the former lifeblood of nightclubs, are the country’s most sober age group, with 39% not drinking alcohol at all.

Could a switch to appealing to an older crowd be the key to ensuring nightclubs survive?

These events are not just about bringing in new and extra custom, they allow some venues to operate at a time when they are not usually open or making a profit – possibly meaning a double income over a one-day period. It’s also not just about the money you can make at the bar, there’s also an entrance fee. Tickets for these events range from £6 up to £15, with the lower prices introduced by the venues themselves and the higher prices charged for people who need to hire the space to hold their event. The only issue that some nightclubs need to keep in mind is that their current license may not cover them at these earlier times, and they will therefore need to apply for an occasional license.

There is also not a massive cost for the business associated with these events - providing you have a venue. All you really need is a good DJ and a great marketing plan, anything else is up to you. As a DJ myself, I have been booked to play at a few of these events, such as The Cathouse Overs, The Garage Overs, and a weekly day time disco on a Saturday afternoon at Driftwood Bar. This has definitely made me curious about how this concept has evolved in

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the current climate and what is driving it. So, I set out to speak to various hosts of these type of events to find out.

THE EVOLUTION OF THE EARLY CLUB NIGHT There have been DJs showcasing this type of nights for many years, but they just haven’t been able to generate the same level of publicity as the big clubs. John Ross is a prime example. He has been running his own night, Hip Replacement, since 2011. John says, “Hip Replacement was born because my wife and her friend were looking for a night that people their age could go for a dance. We began in Partickhill Club, a small social club, once a month. We didn’t know how busy it was going to be, but it quickly took off. We had around 100 people to begin with and we grew it from there. After a few years we were approached to play the Old Fruit Market in Glasgow as part of the Merchant City Festival in 2017. Our usual events were for 200 people, this was 800-capacity, and we completely sold out.

“The success of Hip Replacement is due to the fact we have built a brand, have our own following and play any genre of music. We do a monthly event, but we play different venues such as The Shed nightclub in Shawlands, Maryhill Club 90 and Slay in Glasgow. The venue doesn’t matter but the locations we choose do.

That is why we only do two a year in the city centre, we like to use more local venues outside of the city. This also means that what the big clubs are doing doesn’t really affect us. Some of the bigger venues charge so much for venue hire that isn’t worth our while putting an event on there because we have to charge more if the venues are charging us more.”

John adds, “Nightclubs are struggling right now, so I’m happy to see venues doing this type of thing and for them to succeed.”

THE MOVE TO CITY CENTRE NIGHTCLUBS The Buff Club in Glasgow was one of the first nightclub venues in Scotland that brought this to market. Paul Banham, Operations Manager for The Buff Club said, “We first put the idea out on our socials in May 2023 and we hold one a month. We do a mixture of regular ones and themed events. It has really resonated with people whose clubbing days had dwindled as

Donald Macleod & Nicola Walker

ND OUT

F DAYTIME CLUBBING they had families and other commitments. We get a crowd aged from 30 to their 60’s and older! People in this age group want to socialise, but the part that was missing was having a wee dance and reminiscing about the old days.”

Paul realises that people’s behaviours have changed, specifically since covid, due to a variety of reasons not least the curfew on nightclub opening hours. He explains, “The early closures certainly introduced people to the idea of going out and getting the last train or bus home.

While getting a taxi home has also become more difficult. The city centre used to peak at 11pm now I think it’s around 9pm on a Saturday.

This could also be to do with the introduction of the LEZ and the council encouraging people to move to public transport, but the public transport, especially late at night, is very limited.

The change in these timings is partially due a general trend and lifestyle change. For example, it’s now fashionable to go for brunch on a Sunday morning, people just don’t want to stay out late on a Saturday night anymore.

“There have always been early club nights, but they were quite niche. The key is tailoring the offering to suit your own venue – putting together a concept, attaching it to your brand, and connecting with your customers. That’s what we have done, we’ve opened it up to a mainstream demographic and that’s really resonated with people. “‘In terms of the Overs it can add anywhere between 15%-30% to the weekly take.’

Paul credits the success of his marketing to social media, specifically Facebook. However he believes that despite many businesses having a massive audience on Facebook they aren’t currently engaging with it. He explains, “All nightclubs have gone through the marketing stages of Facebook, Instagram and Tik Tok in that order. The original clubbing social media tool was Facebook but the younger generation moved on from that, but the older customer didn’t. Overs events are a great way to reconnect with those customers on Facebook and my advice to people considering an overs event is to re-engage with their older customers using it.”

“These Overs events have been a welcome boost for the nightclub sector, not just financially, but in terms of atmosphere. This is a nice reminder of how the clubbing scene originated and the enjoyment, memories and experiences you shared with your friends. A lot of people have got old groups of friends back together to come

to the overs and that is great. Although our events are targeted at older market music wise, anyone is welcome and there is no age limit, much like The Buff Club always has been.”

TAKING THE CONCEPT ACROSS SCOTLAND One of the larger multiple operators TGC Leisure runs events throughout Scotland. The group who own Club Tropicana venues in Aberdeen, Dundee, Edinburgh and Glasgow as well as Aura nightclubs in Aberdeen and Dundee and Vienna’s in Paisley do two different types of events - Disco Days (70s, 80s and 90s) and Dance Days (90s and 00s).

Company owner, Tony Cochrane, comments, “We had the idea for a while, but it was after we held a club reunion at Fat Sams in Dundee, we put the plan into action. The event was attended by an older crowd, but they were still heading off early because they couldn’t stay out too late due to other commitments, and once the younger crowd started to come in to the club they felt out of place. We decided to launch earlier events to give the over 30s their own space. It just exploded and we are now doing them in Aberdeen, Dundee, Edinburgh, Glasgow and Paisley. They all get a full house, but it is predominantly a female audience There’s people coming with their mums and their grans - it’s a real family day out. We’ve even had over 70s!

The customers make a real effort and the feedback has been great as these people are so grateful to have their own space out with the normal club nights to enjoy themselves.

“In some of our clubs we have multiple rooms so we can combine both of our offerings in the one night. In Dundee we have a 3rd room where we are doing a Northern Soul event as well. We only do them once a month though as we don’t want to overdo it.

“There are many challenges in the industry right now - the students are away for the summer, its holiday season, the Euros will be keeping people occupied in other ways, the Scottish Government aren’t supporting hospitality, costs are going through the roof and people have less disposable income. These events are a different way to recoup some of those costs and help fill the financial gaps through the downturn. You’ve got have an open mind in this industry and reinvent yourself to survive. It’s about coming up with ideas and thinking outside the box.”

DRAM JULY 2024 25

John Ross (Centre)

SUBURBAN SUCCESS

Tony Cochrane

It’s not just the city centre venues that have tapped into this market. Billy Milligan has also been hosting a ‘Day Time Disco’ at this venue, Charlies Loft, in Glasgow suburb Milngavie. He says, “Our first one sold out but we waited three months before doing the second - it’s almost sold out too. We caught on quite early, but now everyone is doing these events. The thing with us though is we’re not really competing with anyone else.

“We tapped into it through the different club nights that DJ Gerry Lyons and had I played throughout Glasgow over the years and we used that to market it. This meant there was a nice mix of venues and genres, and we covered all the bases of the different clubs’ people went to. I was more hip hop and house orientated through venues like Archaos, the Tunnel and Babaza while Gerry was more indie and pop from The Garage and Nice ‘n’ Sleazy. We also kept it affordable at £6 a ticket, I think that was the key. A lot of the big ones that are coming in from across the UK are a lot more expensive.

“The biggest benefit and appeal from our perspective is that we are a local venue, so people don’t have to rely on public transport and taxis. The fact that it is only on till 8pm means we can open to everyone else after it. So, we are getting two revenue streams in the one day.

“We have been trying to put on lots of different events such as boozy brunches, live music and DJs all for different demographics. It’s definitely a lot more work than it used to be, but you have to be more of an entertainment venue now rather than just a space that offers one thing. People are looking for an experience, so you’ve got to give them different reasons to go out, and it’s about getting the right offer for different types of clienteles. It costs more and you have to make it stack up, but my background as a promoter has really helped. These trends come and go and it’s always about predicting what’s next and reassessing what you offer.”

BIG NAME PROMOTERS

DJ Vance

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INDEPENDENT

The idea of using a DJs name and/or the venue they have been associated with seems to be selling, and another DJ doing just this is Vance Chung. He and Steven Clark (Clarkie) have

DRAM JULY 2024 CALL 0141 946 0444

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DJS

recently been hosting their own ‘Tunnel Evolution’ early club nights based in Revolution Bar, which was formerly the Tunnel Nightclub.

Vance says, “We’ve had two events so far and the next one is in September. I still DJ and get booked for private events like birthdays and weddings and when I was speaking to the people at these events, they were always complaining there was no venues that catered for them. However, it had to be the right venue, the right location and the right time.

“I have good following and people will come see me, but the venue and offering needs to be relevant. It needs to become the full experience, that’s why we are a bit more selective with where we do it. If we did the Tunnel night anywhere else it wouldn’t have been the same vibe, the same amount of people or the same interest. To see the old faces coming in was brilliant and the reaction was amazing – just like the old days.

“I think the popularity of this type of event will continue. We could certainly be doing more, and we know both from speaking to people and with the reaction at the events, that the demand is there. However, we know this crowd aren’t going to come weekly, so we need to pick and choose the dates correctly as well.”

IS THE TREND ‘OVER’ THE HILL? There are certainly plenty of options out there, but has this market been fully explored? Just looking at Glasgow, there are a plethora of these type of events taking place over the next few months with nightclubs Bamboo, The Cathouse, The Garage and AXM also offering their own spin on the concept. Plus, an Irish promoter, The 30+ Club, are hosting a massive event at the O2 Academy in September. Outside Glasgow the trend seems to have been slower to spread.

However, with Coco Boho in Edinburgh set hold an event in July, I certainly don’t think it will be long until more venues launch their own incarnation of the daytime disco across Scotland.

Although the people attending these events might not be able to go out every weekend due to commitments, there are still plenty of them out there with this market encompassing most age demographics. It seems, from what people are saying, that with the correct offering and marketing it could offer a boost, not just to the mid-night economy, but to all of us who miss those days on the dance floor with no iPhone in sight!

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SOUTH TRINITY ROAD, EDINBURGH

SANJA BY SAGAR MASSEY THE KIRKHOUSE INN STRATHBLANE

DESIGN: BY NICOLA WALKER

BY NICOLA WALKER

T

he Kirkhouse Inn in Strathblane, owned by former chef Brian Home, has certainly seen some change in recent months. As well as a refurbishment of their bar and restaurant areas, award winning chef Sagar Massay has launched his new dining concept ‘Sanja by Sagar Massey’ within the venue.

With a heritage spanning back to 1601, The Kirkhouse Inn also features 15 bedrooms as well as the 1601 bar and restaurant, and a landscaped beer garden. The new look has been created by interior designer, John Amabile and his team, and the results are nothing short of stunning. Much like Sagar’s food, the design is an Indian/Scottish fusion.

John Amabile told DRAM, “The nice thing about this project was that we could be so creative, push the boat out and produce something very different. The Kirkhouse Inn wanted to celebrate that Sagar Massey was joining them and they wanted the design to be a talking point. However, it still had to sit under the umbrella of a Scottish hotel aesthetic. The result is eye-catching, unusual and looks great.”

Within Sanja, new natural wood flooring has been fitted alongside faux wood window blinds which give the appearance of wooden shutters and create the illusion of a balmy Asian

breeze drifting through the windows.

John adds, “Sometimes you can overdress the windows and I didn’t want that to be the case here. The layers and the mirrors give a bit of reflection on the contemporary look but we’ve also incorporated nature through the use of faux planting and the floral design aspects throughout.”

Sage green wall panelling is inset in parts with beautiful statement Asian inspired floral and leaf wallpaper. The way the wallpaper fills the panels gives the illusion that this is a hand painted oil painting. Some of these areas have been further enhanced and layered with large gold framed round mirrors. You are definitely surrounded by captivating patterns and pops of colour, but there is also a warmth and tranquillity throughout the design.

One of the most striking additions are the fluted orange sofas which are elegantly trimmed in gold. The gold theme continues through intricate metal bar stools with green cushions and intricate shelving. Soft furnishings such as cushions in orange, and others echoing the leafy patterns, have been used to dress the room and add warmth. The other dining chairs have been specifically designed by John for the venue.

Some of these are wooden with a muted tartan pattern and DRAM JULY 2024 29

others are orange with contemporary leaf printed material on the rear so that guests can take in the full effect whilst dining.

Opulence is certainly the word of the day and all the elements blend together seamlessly. Says John, “Design trends have gone from not really using gold, to going gold crazy - so I wanted to pay my own little homage to that in the design.

Plus, it is used a lot in Indian culture and design, so it really fit the aesthetic. I wanted it to be opulent. The money shot for me is the big room divider, which is almost art deco. I wanted it to be a real blend of things you weren’t expecting, but that sat so well together.

“The décor has been carefully curated right down to the little pots and accessories which are meant to look like expensive spice jars or precious objects on the shelves.”

Everything about the restaurant is spectacular, but one of my favourite elements was the plant stands and holders.

These are simple black tall geometric frames that hold pots 30

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with a warm coppery tone. Gold and green planting and ferns cascade out the top creating a real tropical feel. I was surprised to hear John had originally ordered them as ice buckets, but decided they were too nice for that purpose!

I asked John about his favourite part of the design project.

He smiles, “My favourite part of the design was working with a client that trusted me and let me experiment. When I showed them the mood boards there was spicy orange and green with tartan, gold and wooden blinds! However, I could see the fusion of finishes – they take your eye through the space and together they just work. It certainly doesn’t look like any formulaic country hotel. We wanted people to walk in and see something they weren’t expecting.”

John adds, “Our design approach is about getting it right for the client. We pride ourselves on doing something individual and offering a quality, tailormade service. The proof is certainly in the pudding with Sanja.” I couldn’t agree more.

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SOMEWHERE BY NICO 39A QUEENSFERRY STREET, EDINBURGH

BY NICOLA WALKER

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A

fter taking Glasgow by storm, Somewhere by Nico has opened in Edinburgh’s West End. The innovative cocktail experience, which blends storytelling, multisensory mixology and experience, transforms guests into adventurers, where mixologists become the narrator through enhanced narratives in every drink.

Six Company Chief Executive and founder Nico Simeone said, “We really wanted to raise the bar for ourselves.

People are looking for more than just a drink; they want an experience. The Edinburgh site is just what we hoped for.

It has an exclusive members’ club feel but is open to all, complementing the city and tourists who visit it year after year.”

The design concept, carefully crafted by Studio Two interior design, is based on the cycles of sleep, creating a tranquil backdrop that allows the guest to dream and to be transported into another realm. Upon arrival a sense of cocooning is formed with parallel floor and ceiling details that offer comfort and relaxation. Part of the ceiling is shrouded in fabric, which has been gathered and hung from the roof, and gives the feel of clouds above you. This has been lit by

spotlights to give a sense of movement.

Curved accents and arches are used throughout from the walls to the orange bucket style chairs, the booth tables and banquettes which are upholstered in a rich pattered fabric.

The wave pattern in this fabric has a calming influence and almost reminds me of looking at a chart of a sleep cycle.

All the seating styles are soft and comforting and sit seamlessly alongside marble topped trimmed tables. My personal favourite was the rich purple tub chairs with textured upholstery that stretches right to the ground.

There is certainly a real 1940s inspiration here and a nod to Mid-Century modernism through the patterns, high quality materials used and the bold colours.

Lauren Milner, Co- Founder of Studio Two, told DRAM, “This is second site Studio Two have now developed for the new concept Somewhere By Nico and we wanted to again push the boundaries with the design. We have created bespoke fabrics, wallcoverings and light fittings to aid the design concept and form an exclusively unique environment.

Working with such a creative client that pushes boundaries in the sector meant we also want to push boundaries and DRAM JULY 2024 33

push our supply chain to create new and exciting features that ultimately tie into the design narrative we created. We are excited to see guests fill the space and embark the unique immersive experience.”

An orange, pale olive green and purple colour scheme creates a rich, surprising palette. Reflective metallic elements are used throughout to transform the space with reflection and light. They have also used texture to its full potential on the copper wall inserts, the seating fabric, the table tops and the venetian plaster on the walls, which adds to the subtle movement and pattern.

Floral artwork in giant gold oval frames emerge from the wall, playing on illusion and dimensions and adding to the overall sense of ‘ whimsical’ with a nod to the local landscape. Giant faux flowers are also cleverly used to create a 3D effect and give an almost hallucinogenic feel in keeping with the theme.

The bar in Somewhere By Nico becomes the theatrical platform, with metallic finishes and softened circular elements. The slatted metal bar frontage gives way to a marble top which matches the smaller tables. Overhead the 34

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dark copper textured roof and gold gantry completes the fantasy with a large round mirror at the rear which almost looks like an eye watching over the venue.

The space boasts large sculptural lighting elements that have been hand crafted and are bespoke to the site.

Lauren adds, “We were blessed with some extremely high ceiling heights within the space which allowed us to really experiment with light features and depth. In keeping with the concept, we created a moulded brass fitting with Northern Lights, forming organic shapes and fluidity.”

Opulence is everywhere you look, and the space is certainly very special. Where the venue is similar to its Glasgow sister in parts, there is also something different about the design.

The introduction of deeper tones in the colour palette adds a darker and slightly moodier feel, perhaps suggesting evolution and the second stage of the sleep cycle. Maybe we will see this pattern develop as Somewhere By Nico’s brand is rolled out across the UK. With the success of the first two, I’m sure we won’t have to wait long to find out.

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I

t was such a pleasure catching up with Marco Giannasi who has recently publishing ‘Dining Tales’. He has more energy than a man half his age. But he did tell me that he didn’t think enough of the licensed trade keeps fit and that’s why his next endeavour might be a trade marathon but in relays. I will keep you posted.

There are some fit folk out there - especially the crew that took part in Uncle Bob’s annual cycle race. This year they left from Boclair House at Bearsden and Manorview gave the cyclists breakfast before they left ...then they headed to Aberfoyle - stopped at the Fairy Tree and then they did a circuit around the Trossachs.

On the way back they stopped at Glengoyne Distillery before heading back to Boclair House for refreshments and presentations. Says Bob, “It was another successful day - although we still haven’t got the final total yet.”

It is certainly a loyal crew and with Bob hitting 80 next year - the Italian contingent have suggested that they make it a special one and head to Italy! Watch this space! Bob is pictured with Michele Pagliocca below, and Steve Graham is pictured on the ride.

Congrats to Anna Christopherson who has just been appointed COO for the Worq Group - I’ve known Anna for many years and she is a real pro, forward thinking and committed to training.

She is a force to be reckoned with.

I listened to the the politicians doing their electioneering over the last six weeks - and to be honest I didn’t think much of their promises or of their understanding of hospitality. Although since Kate Forbes came back as Deputy First Minister of Scotland and Cabinet Secretary for Economy and Gaelic she has reached out to various bodies including the Scottish Hospitality Group. It shows a willingness to listen and hopefully act and the fact that the SNP have been totally trounced in the election should make it apparent that change is needed. Top of the agenda is of course rates - and rates reform. We want, and need, parity with other businesses if the sector is to prosper and provide jobs and economic growth.

Congratulations to Stephen White and his new wife Lorraine who celebrated their nuptials in Portugal last month.

Wishing them both every happiness.

Finally, I couldn’t sign off without mentioning the football. We may not have got very far but Scotland’s appearance at the Euro’s did help pubs through what to date has been a dismal summer.

According to UKH Scotland games during the Euros saw an average 33% increase to sales in Scottish hospitality venues. The data, collected by CGA by NIQ, reveals that the day of Scotland’s game vs Switzerland generated the biggest boost in sales, with an increase of 38% on last year. Games vs Germany and Hungary saw daily increases of 36% and 28% respectively. High street pubs benefitted the most from Scotland games, enjoying an average 74% increase to sales. Once again it proves that showing sport in your pubs is an advantage. And I’m delighted that we have an award this year for the best sports bar - the Sims Sports Bar of the Year accolade which will be presented at this year’s awards.

DRAM DRINKS RETAILING AND MARKETING PUBLISHED BY MEDIA WORLD LIMITED t: 07901 555950 e: news@mediaworldltd.com w: dramscotland.co.uk -Editor Susan Young • Editorial Nicola Walker • Digital Editor Nicola Young • Advertising Kimberley Andreucci • Accounts Lesley Smith The publishers, authors and printers cannot accept liability for errors or omissions. Any transparencies or artwork will be accepted at owner’s risk. All rights reserved. No part of this publication may be reproduced in any form without the written permission of the copyright holder and publisher, application for which should be made to the publisher. Articles published in this magazine do not necessarily reflect the opinions of the publishers. © Media World Limited 2024 Printed by Stephens & George Print Group.

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