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It’s certainly been a busy month on the editorial front. I caught up with Bruce MacGregor and wife Jo De Sylva who run MacGregor’s in Inverness. Find out what they have planned for the summer and beyond.
Nicola Walker paid a visit to the new-look Ox and Finch and also focuses on Oban’s new Hidden Steakhouse and Kirk O’The Lochs at Loch Lomond.
Check out the award categories on page 19 onwards, you have to be in it to win it, and voting is now open online at www. scottishbarandpubawards.com.
Whisky is close to my heart and there are no shortage of great whisky bars in the country, and this month we take a look at the great managers who are running them. See page 8 to 11..
And finally we take a look at some of the drinks trends for summer.
Until next month.
Susan Young, Editor susan@mediaworldltd.com dramscotland.co.uk
THE MANAGERS BEHIND SCOTLAND’S TOP WHISKY BARS Nicola Walker reports.
IN TUNE WITH SCOTLAND
Susan Young talks to Bruce MacGregor and wife Jo De Sylva of MacGregor’s Bar. 14
Ox and Finch, Glasgow; Hidden Steak House, Oban and Kirk O’The Loch, Loch Lomond. 27 19
SCOTTISH BAR & PUB AWARDS
The categories for the 2025 Awards. and all our sponsors.
SUE
Our publisher Sue pulls no punches.
/dram.scotland @dramscotland
Buzzworks has announced that their new bar and restaurant in Barnton will open this month. Herringbone Barnton, the fourth Herringbone site to be opened by the company.
The independent operator says that the site on Whitehouse Road is almost ready to open, with external signage in place and the internal fit-out, furnishings, and styling well underway with team training in full progress.
General Manager and Barnton local, Chris Robinson, pictured said “We’re super excited to finally be opening the doors to our new Herringbone venue and to showcase to the public our warm and welcoming space.
“The finishing touches are going in and the venue is looking fantastic. Our team is also in training, and we’re getting ready to welcome our first guests for what we know will be something really special for the area.”
The new venue joins Buzzworks other brands across Scotland including Scotts, Lido, House, Vic’s & The Vine, The Duke, Thirty Knots, The Bridge Inn, and The Fox.
Airdrie’s Guidi’s restaurant, which was destroyed by fire a few years ago, will re-open next year and having joined forces with another local company The Capocci Man, the new restaurant will also boast a gelateria and deli. The venue is now part of potato firm Albert Bartlett’s family after they purchased the site back last year..
Guidi’s was originally founded in 1983, and new restaurant intends to blend fresh Mediterranean-inspired design. The new space will feature exposed brickwork and timber beams, as well as a menu of traditional Italian recipes.
Ricardo Guidi said, “After many months of hard work and planning I am excited to see activity underway on the new Guidi’s. We can’t wait to welcome everyone back to Guidi’s in 2026 and look forward to making new memories together.”
Ernest Capocci added, “Ensuring the Capocci brand continues to be enjoyed by future generations of local people is deeply important to me, I am therefore excited to see the plans for the new development. The timing is particularly special as it will come to life in 2026 when The Capocci Man celebrates 100 years of serving the Lanarkshire community. I can’t wait to see it all coming together.”
The Golden Lion Hotel in Stirling has been sold to hospitality entrepreneur Gary Atkinson and his partner Ros Wardley-Smith
The 240 years old 66-bedroom property is the oldest building on King Street in the heart of the city centre and has been owned by Paul Waterson’s Flagship Hotels since 2002.
Said Gary Atkinson, “I’m absolutely delighted to be the proud new owner of such an iconic established hotel, restaurant and hospitality venue. I look forward to bringing my hospitality knowledge and experience in leading a passionate team to enhance their fabulous Scottish hospitable service, whilst sourcing quality local produce and supporting local suppliers, making the Golden Lion Hotel the venue of choice for those wanting to stay, dine, drink and socialise.
“It’s in a great location just two minutes from the train station and five minutes from Stirling Castle, with so much potential including a 250-seat Ballroom and 5 ground floor meeting rooms.
“It is exciting to work alongside many long serving colleagues, listening to their ideas, thoughts and suggestions to help build on the hotel’s reputation and reach new markets.”
Mr Atkinson is a seasoned hospitality expert currently offering consultancy advice to the trade, having previously owned and ran hotels and many premium stadiums.
The Stand Comedy Club, which has been based on Woodlands road for the last 25 years, is set to move to the home of Websters Theatre, based in the former Lansdowne Church on Great Western Road, just a few hundred yards from its current location. From September this year, The Stand will provide its regular programme of comedy events from the ground floor of the former church. The building belongs to a charity, Fact Three, set up by the trustees of Four Acres Charitable Trust to secure its restoration and give it a sustainable future. This followed the example of Cottiers in Hyndland which theTrust also restored and which has become a well known arts and wedding venue. Following the transition to the Stand, the pantomime, and a number of other productions and performances that have taken place at Websters, will now move to Cottiers.
The Isle of Bute’s first wine, whisky and cocktail bar,, Sulking Room, opened last month.
The Rothesay bar is the brainchild of Erin Murphy, who also runs Gather Deli in the seaside town, and who has said that she saw a gap in the market for somewhere designed with women at the centre of the offering.
Based in the old town hall building, the business has been developed with chef David Murphy, who also works with Erin at Gather and together they are offering cheese boards along with the menu of artisan foods, wine, cocktails and live music.
The Corner Shop has opened at 45 Old Dumbarton Road in Glasgow in the former Grain and Grind site. The 39-cover venue is owned by Conor McGeady, Matthew Mustard (who owns the Grain and Grind coffee shops) and Gary McKernan with Connor responsible for the day to day running of the business.
Conor, who has 18 years’ experience in hospitality at the likes of Fallachan Kitchen, The Gannet, Brett and in the wine industry told DRAM, “It is such a great location and it’s always been my goal to open somewhere so when Matthew approached me and we had the same ideas it felt like the right time. It is essentially a wine bar, but we are very food focused as well. We have an extensive wine list which is fluid and will change regularly but we also have a great Basque and Catalan food offering. However, we don’t just sell Spanish wine – it’s new world and old world, it’s conventional and natural.
“We wanted the venue to be a laid back but also a bustling wee place that people can relax in. We are currently open five days till 10pm but hope to be open seven days soon and in the future, we are looking to extend the license and introduce an outside area.”
Business partners, Paul McJimpsey and John Lonergan who run The Earl of Marchmont in Edinburgh as well as The Record Factory and The Palais in Glasgow are launching a new pub this month, The Volley in Leith. The venue, which was formerly called The Dog House, has now been completely refurbished and rebranded.
Paul McJimpsey told DRAM, “I’m really excited to open The Volley. There seems to be quite a bit of interest already so that is very encouraging. We really hope that people like what we have done with the space.
“There is much more natural light now with opening back up previously redundant windows. The back room, which was once a games room has been totally transformed. This area which is now called The Den and will be available to book as a private space which seats up to 25/30 people.
“The Volley will be similar to a couple of our other units, The Palais and The Earl of Marchmont which both work really well as corner spot neighbourhood bars. Leith is probably one of the most hip, diverse areas in Scotland, if not the UK. So, we hope that The Volley can fit in nicely and bring something fitting to the Bar/Cafe/ Restaurant scene already here. We have tried to create a space that still feels like a proper pub but has a couple of little touches that add a slightly playful look to the place.”
Customers will even be able to order pizza from restaurant San Ciro’s, which is just 50 yards away from The Volley.
and Sean
have taken over The Ship in Irvine which has been run by the Murray family for the past 30 years. They also run the Red Lion in Prestwick.
The decision by Chris Murray, pictured, who has been running the family business since the death of his father and brother, was a difficult one, but he told DRAM, “The time was right to hand over the pub to Vinnie and Sean. They are leasing the pub from me, and have an option to buy.”
The pub, which was renovated over lockdown is also award-winning - picking up the Dog Friendly Pub of the Year gong last year, and is a past winner of Sunday Mail Pub of the Year.
The new owners on taking over said, “We don’t want to ‘rock the boat’ too much as we very much admire the job Christopher and his family did in this historic venue over the past years but we have made a couple of immediate changes.”
These changes ilnclude taking cash payments and a new menu as well as a fixed menu.
The pub is currently open Wednesday to Sunday with plans to open longer once they get their feet under the table.
Molson Coors Beverage Company is introducing Rekorderlig Wild Berries on draught for the on-trade as consumers look to trade up from draught standard fruit cider brands with premium fruit ciders now making up one in three pints sold.
Stuart Ayre, Marketing Controller for Cider & Beverages at Molson Coors Beverage Company said, “We know people are always looking for exciting flavours in new formats – it’s what creates interest in venues and attracts new consumers to the category. The launch of Rekorderlig Wild Berries on draught will do just that and is a great opportunity for venues to tap into the growing demand for premium fruit ciders.
“This launch forms part of our strategy of tapping into the latest trends, to drive growth in the premium fruit cider category, and appeal to consumers looking for refreshing, fruity options, especially during the summer months.”
Cutty Sark Blended Scotch Whisky has introduced its first ready-to-drink (RTD) product offering – The Cutty Sark & Ginger Ale Highball. It marks the brand’s first venture into the growing RTD market and it means that Cutty Sark becomes the first blended Scotch whisky to introduce this type of canned RTD globally. It is already making waves across the US with a 360° activation including sampling at whisky shows, truck wraps and in-store visibility with a UK launch later this year. Designed to be served well chilled, The Cutty Sark and Ginger Ale Highball has Cutty Sark Original at the heart of the RTD, combining the best Speyside single malts and highquality grain whiskies to create a fruity backbone with vanilla smoothness.
New research from HEINEKEN SmartDispense® reveals a striking contrast: while Brits love their locals, most have little understanding of what goes into running one. As part of a new vodcast series, ‘Three Landlords Walk into a Bar’, publican and former model Jodie Kidd and First Dates barman Merlin Griffiths offer a behind-the-scenes glimpse into pub life. The survey shows that 98% of Brits view the pub as central to their community, yet 59% admit they’ve no idea how a pub is actually run. It also found that 75% of people consider their local publican a mate**, and 26% have confided in them more than their own friends or family.
To change perceptions, the vodcast showcases the day-to-day challenges publicans face - from pulling pints to managing staff and keeping the business afloat. Guests include landlords from iconic UK venues, such as Liverpool’s Cavern Club, Stockport’s haunted White Lion, London’s inclusive Prince of Peckham, and the innovators driving a tech revolution at Scotland’s Atlas Hotels.
The first episode is live now and features Beccy Webster, landlord of The Gedling Inn, who shares how an off-thecuff promotion tied to Nottingham Forest’s scoring record led to an unexpected giveaway of over 300-pints HEINEKEN’s Richard Stephens says, “Here in the UK we love the Great British pub... and our insight shows drink quality matters more than ever. This pioneering vodcast series shines a light on the tireless hard work our operators put in every day to keep the lights on and their customers happy. Our latest SmartDispense® insight shows that the quality of drinks is more important than ever, and we want to showcase how we can help publicans to achieve this - every day and for every pint.”
Jodie Kidd publican of The Half Moon in Kirdford, Sussex says, “People are always surprised when they find out I run a pub. It’s one of the toughest yet most rewarding jobs. There’s a whole world behind the bar that most punters never get to see - the highs, the graft, the sheer heart landlords pour in. That’s exactly what we wanted to showcase with Three Landlords Walk into a Bar - real people, real stories, and why these places matter so much to our communities.”
”Griffiths agrees, “Being a landlord isn’t just about pulling pints... it’s about adapting and evolving.”*
The series is available now on Apple, Spotify, YouTube, and smartdispense.heineken.co.uk
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BY NICOLA WALKER
Oliwia Jagielo
The Malt Room, Inverness
Oliwia, 26, has been in the hospitality industry for around six years. She moved back to Inverness to focus on management after working in cocktail bars around the UK and two years ago an opportunity came up in her favourite bar, The Malt Room.
She says, “I don’t think I had a particular interest in whisky before working here. I love to learn about drinks, but nothing had intrigued me as much as whisky did from the get-go. I love both the story behind it and how enigmatic and versatile it can be. I am truly lucky to be surrounded by people here that are bottomless wells of knowledge about whisky. In addition, I think people in the whisky industry are some of the nicest, most passionate folk you can find, so it’s hard not to
fall in love with it.
“It’s easy to constantly recommend the same whisky, but what we try to do is tailor the whisky to the guests liking. More and more people are asking for whisky cocktails, whether it’s an old fashioned, a sour or a highball. I am an advocate for a whisky highball. It’s probably my second favourite way to consume this beautiful spirit.
“My advice is always to take your time drinking whisky. It takes such a long time to mature and develop its flavours. The longer you take to enjoy it, the more it opens up to you and you can fully experience what it has to offer. My favourite whisky depends on my mood but recently I’ve been really into ex-bourbon barrels, preferably heavily peated. Either neat or in a Highball!”
Julia, 33, began her hospitality career while at university and became General Manager of The Pot Still in 2017. She recalls, “My initial impression of whisky was trying a sip of my dad’s whisky at Christmas. However, now knowing whisky as well as I do, our palates are very different, so my initial impression wasn’t necessarily a great one!”
Despite having over 1,100 whisky bottles, Julia believes “it would just be a bunch of bottles on shelves without our fabulous team.” She adds, “Getting to be the ones who ignite people’s passion for whisky is part of what’s great about what we do, so our training is quite a bit more extensive than your standard pub.”
“Currently, we’re finding that customers are gravitating towards the strange and unusual.
Colin Douglas – The Piper Whisky Bar, Glasgow
Colin, 52, has worked in the hospitality industry for a staggering 28 years and has been at The Piper Whisky Bar for 17 years. He developed an interest in whisky when owner Gillian Kirkland changed the bar into a whisky bar 13 years ago. Before that, he says he just “had a very vague knowledge of whisky from previous jobs.” He continues, “The bar doesn’t stand out because of one thing; it involves a whole lot more, such as a warm greeting to everyone, making sure everyone is treated the same, a presentable bar, great service, a wide variety of drinks (especially whiskies), knowledgeable staff, fantastic food, and great entertainment.”
New distilleries and independent bottlers are becoming increasingly popular alongside interesting cask types.”
“I believe you should never let anyone tell you what you should drink or how to drink it. If you want to drink it neat, with ice, with water, or with lemonade, that’s okay. You’re still enjoying the spirit and contributing to the growth of the whisky industry. Personally, I think of whisky like dinners. I love pizza, but I don’t want it every night. I love all whisky, and while some days I want a delicate, floral 40% Highland, other days I want a heavily peated, sulphury, cask strength Islay.”
“My current whisky of choice is the 1770 peated cask strength bottling. It’s lovely to see something not only so interesting but also incredibly delicious coming out of our fair city.”
He adds, “The great thing about whisky is that it’s there to be savoured and enjoyed, not necked like a shot. Our whisky flights are really popular as they are very selfexplanatory, and the customer can read notes at their own pace.
“There is definitely a whisky for everyone; you may just not have encountered it yet. Also, if you do have a favourite whisky, don’t stop there as there are so many more to enjoy through your personal whisky journey. My favourite at the moment is the Balvenie 14-Year-Old Caribbean Cask. I just like to enjoy it as is, with no frills.”
Marta Raynor
The Keys Bar, St Andrews
Marta, 39, is originally from Poland and has worked at The Keys Bar in St Andrews for 18 years since she got a job there while on holiday! She says, “When I started, we only had a few whiskies, but the collection started growing around 2012 when Claire Nicoll took over running the pub after her mum passed away. She took me on my first distillery tour and taught me about whisky.”
Claire sold the pub in 2023, but Marta still remains firmly at the helm, continuing her whisky journey. Marta adds, “I love whisky so much now, and I want everyone to be able to enjoy it too. My priority is pricing them fairly, and I always bring a bottle of something new and interesting to the pub when I travel to distilleries.”
The pub even has its own whisky - ‘The Keys Bar Whisky’. Marta worked with Fib Whisky to create an 18-Year-Old Cameronbridge Single Grain, 46% refill in a bourbon cask and finished in Fino sherry. She describes it as a “very
complex taste of zesty sweetness with a hint of smoke!”
She continues, “My top tip for whisky is don’t give up and keep on tasting. I believe there’s a whisky for everyone, and in high season we can have up to 300 whiskies to try! My personal choice would be a sherry cask, and I love cask strength. My very favourite whisky is Aberlour A’bunadh - sweet, rich, and fruity.” She concludes, “In The Keys Bar, you can come in as a stranger, but you will leave as a friend.”
Gary, 28, has worked in hospitality since leaving university and has been at Whiski for nearly three years. He says, “I’m originally from a village in Northeast Scotland near Elgin. This is distillery country, and everyone always has a cabinet full of whisky there.
So, I’ve always drunk whisky, but I’ve learnt a lot more about it since I started working at Whiski.
“I would say that 99% of our back bar is Scottish whisky, and we a Malt of The Month which rotates. We get a lot of tourists, so it’s mainly bigger-name distilleries that we sell, as not many are willing try something they’ve never heard of. We also find that what tourists ask for is very often driven by what they have seen in the media. We do have over 200 whiskies, though, so you’d be here a couple of nights trying them!
“I’ve seen a lot more interest in peated whiskies over the past 12 months. People often come in and don’t know what they want, so it’s important to ask questions and see what flavours they are looking for. If someone is new to whisky, I’d personally recommend something lighter and more floral. However, every member of staff has their different favourites. It’s quite a subjective trade.
“My top tip is never to put ice in your whisky. Personally, I quite enjoy a sherry cask; my favourites are Tamdhu 12, as well as the Balvenie Doublewood, Balvenie Caribbean Cask, or Glenglassaugh 12 Years Old – all of them enjoyed neat and with a pint.”
Jacob, 30, is an audio engineer to trade but has always worked in hospitality. He has now been Bar Manager at The Bon Accord for a year.
He remarks, “My family were always interested in whisky and my uncle has been coming to The Bon Accord for years. When I started working here, I liked Laphroaig 10 and that was about it. I didn’t know much about casks or the aging process. The owner, Tam, has been great, he gets us to whisky tastings and has shown us some stuff that I would never have tried before.
“What makes the Bon Accord special is how we treat our customers, we’ve had some regulars coming in for the past 40 years. We always make a point of talking to everyone.
“People seem to love a sherry cask at the moment and I’m starting to see red wine casks coming through as well. The price of whisky is going up though, and, as a lot of our customers are pensioners, they are worried it will get to the stage where they can’t afford it anymore. Which is a shame as a lot of their social interaction is in the pub.
“You should never let anyone else tell you what you should be drinking or how to drink it. We’ll get tourists coming in and sometimes they’ll want a can of coke on the side in case they don’t like the whisky straight and that’s fine.” He laughs, “If it was a dram of the Macallan 72 Years Old, I’d maybe let them know they shouldn’t be doing that…but there’s really no wrong answers. My favourite whisky right now is the Glenallachie 15 served neat.”
Jamie Williams Dornoch Castle Hotel Whisky Bar, Dornoch
Robbie, 32, has worked in The Black Cat for six years. He began working there while completing a Marine Biology degree at university and has been General Manager for over two years. He says, “I didn’t know anything about whisky before I started working in The Black Cat, but I just fell in love with it. I always get excited about new stuff coming out, and I love talking about whisky. It’s so diverse. At The Black Cat, I try to get in weird and wonderful whiskies and encourage people to try something different. There’s no point in always having the same thing.
“We get a lot of tourists all year round, and there are first-timers as well as people looking for things they’ve not tried before. We’re not pretentious; it’s easy to fall into that trap in the whisky industry – you should just be truthful, down to earth, and enjoy it for what it is. We just like to find people a dram that they’ll love. I’ve got a great set of questions I ask people to figure out what their palate is like, and we try to open their eyes to the whole big world of whisky out there.
“With whisky, you should never judge a book by its cover – all that matters is that you enjoyed what is in the glass. If you are new to whisky, then don’t rush it, but never give up as there is whisky out there for everybody. I always say to people my personal favourite whisky is a whisky I haven’t tried yet – something new, weird, and wonderful, and drink it any way you want.
“At the moment I’m drinking Holyrood’s new release, Pitch
Warren Blair
Teuchters Landing, Leith
Jamie, 43, is originally from New Zealand, but has now been in Scotland for 9 out of the last 11 years, raising a family in the Highlands. He became interested in whisky in 2015 while working at Kinloch Lodge on the Isle of Skye.
A hotel manager by trade, he joined Dornoch Castle and Distillery team as bar manager in 2023 and also hosts Old & Rare whisky tastings in the 15th Century Castle Vault.
He explains, “Aside from having a room full of unicorn bottles, our bar stands out because of our staff. We have a lot of folks who, through uncertainty, are afraid to navigate the myriad of bottles in stock. Our philosophy is to ensure everyone is comfortable and informed.
“I have noticed a desire to explore indie bottles and blends. People have never been more connected than today, sharing and rejoicing in whisky information.
“My top tip about whisky is to embrace the mouthfeel. Sometimes it pays to persevere through the fire to get to the flavour. The grip of the alcohol in a cask strength reminds me of acidity in wine. It brackets the experience in a positive way! It encourages a longer (sometimes intense) finish and allows the dram to linger. My favourite type of whisky, at the moment, is anything with heavy esters.
Some of the distilleries that are fuelling this interest are Inchmurrin from Loch Lomond, 1990s Ben Nevis, and Glen Elgin. I’m having good fun working through the funk!”
Warren, 35, has worked at Teuchters Landing for nearly 12 years. He says, “My first experience of single malt was when I was 19. My brother cracked open a bottle of Laphroaig, I had never tasted anything like it and my love for all things peaty began. I don’t think I really started gaining real knowledge until I started working at Teuchters Landing though, going to various tastings and having a much larger selection of whisky available.
“At Teuchters Landing we try to keep our gantry as exciting as possible with offerings of old classics and any new exciting releases. I have a love for whisky that I try to pass to my colleagues, discussing new additions so they are constantly developing their knowledge also.
“We have had great success recently with releases from newer distilleries such as Ballindalloch, Ardnahoe, Lagg and the Hearach. The table whisky from the new Port of Leith distillery has also done particularly well for us and we can’t wait for the release of their first single malt.
“My advice would be don’t get overwhelmed by the huge selection of malts that are available, visit a reputable bar and speak to a bartender. They will steer you in the right direction. Personally, I’ve always enjoyed the Islay malts predominantly. More recently I’ve developed a love for all things sherry cask and I always find myself being drawn back to Glenallachie 15. It’s fruity and incredibly drinkable, I recommend it to everyone. Neat, sipped and slowly savoured.”
Lesley, 48, is originally from Glasgow and after 25 years in England working in corporate management, she has now moved back to Scotland with her husband Guy. The couple have managed the Ben Nevis Bar in Fort William since last May.
She says, “My understanding of whisky has changed since we moved to really appreciate its complex heritage and spectrum of flavours.
“We have over 150 whiskies and try to help people find a whisky they enjoy, we don’t want anyone drinking whisky through gritted teeth. We also try and support local and independent businesses where we can such as the Ben Nevis distillery in Fort William.
“We have customers come in from all over the world who want to know our opinions on Scottish whiskies - it’s part of their experience.
“There are guests who know exactly what whisky they like and those who have no idea what they want. That’s exciting because we can take them on a journey, and we find they enjoy the whiskies more when they understand the story behind them. My advice is always ‘Don’t be put off or intimidated by traditional rules’ – drink it how you like it. My personal favourite is Nc’Nean Organic Single Malt which I have neat and chilled. It’s absolutely delicious.”
Lauren Murray
The Still - Dowans Hotel, Aberlour
Mark Shedden
Bertie’s Bar, The Fife Arms, Braemar
Mark, 30, has been Bar Manager at The Fife Arms for four years and has a gained a wide range of hospitality experience after completing a degree in International Hospitality Management in Switzerland.
Says Mark, “I have been interested in whisky all my life, with my father being the first introducer of the great product. As I built my career up internationally whisky became a niche of mine, hosting tastings and developing my own knowledge in order to keep my homeland close, and has always remained a key cornerstone to any project I am a part of.
“A fantastic trend which I have witnessed has been the true desire for knowledge and the death of the misconceptions that the whisky industry has been plagued for almost 40 years with ideas of what to drink and how to drink it. Now we have seen a change, our guests are interested not only to try what is considered well known or high prestige but what is new and exciting, or different and rule breaking.
“Whisky and drinking culture has changed significantly across the past 150 years, and it is important to keep this ball rolling. My advice is to find a new distillery that catches your interest, try whisky from new countries and find new favourites. However, when the opportunity is given, try things from the past as it will open your eyes to the nuances of progress and how sometimes things were just better!
“My current whisky of the moment is Wolfburn - an outstanding distillate! I am enamoured by anything they release from American Oak barrels - the perfect balance of sea spray and citrus. My absolute top pick is the Kylver No. 1.”
Lauren, 35, is different from the rest of our interviewees as she and her family have owned the Dowans Hotel for 12 years and she is now Managing Director of the company.
Says Lauren, “You can’t live in the heart of whisky country and not become absolutely obsessed with every part of the industry. Being surrounded by people who live and breathe this magical liquid makes you just as obsessed as they are.”
The Dowan’s Hotel whisky bar is called The Still and features an over 500 strong collection. Lauren adds, “On a day-to-day basis you will often find that the person that you are sitting next to in The Still is one of the titans of the industry. I just love watching industry legends interacting with the guests and the dawning realisation on the faces when they realise just who they have been chatting with over a dram. You shouldn’t be afraid to ask questions of those around you. I may have been in this industry for the last 12 years and like to think that I have a solid knowledge base, but I still have so much to learn.”
She continues, “More and more our guests are looking for unique bottles from distilleries. They want access to whisky that they can’t get back home but my heart belongs to Speyside! I also love a cask finish, give me something that has sat in a Port Pipe and I will be your friend for life. Asking me to choose my favourite whisky is like asking me to choose a favourite child although you can never go wrong with a Dailuaine, and, if I get my way, then you know which distillery we will bottle our own whisky from!”
We asked managers and licensees what they were seeing flying out across the bar and what their predictions were for this summer. Nicola Walker reports.
Nathan Sparling – Allied Leisure, Glasgow
“People do love a nice cold pint over the summer from our range of Heineken products. The favourite non-alcoholic products are Corona cero or Asahi 0.0% as people generally feel they taste most like the real thing. I also think in the coming months we’ll see the return of the popularity of the spritz but this year well see a significant rise in non-alcoholic spritz options.
“Soft drinks wise we have moved to using Vimto post mix and the range is great. We’ve seen the popularity of Irn Bru as a draft soft drink option rise due to the flexibility of Vimto’s mix and match options. So we’ve now got brands such as Coca Cola and Schweppes alongside Barrs Irn Bru. They have a great sales team, follow up support and fast technical support.”
Stuart Fraser – The Oak Tree Inn, Balmaha
“A lot of our decisions are made around our green credentials and sustainability is something people are asking more and more about. This is even more noticeable over the summer when people are spending more time outside in nature.
“We use Sea Change Wines and we’ve also just started using Let it Bee which is nice wine – low intervention, organically sourced and donates money from every bottle to bee conservation.
“We have a lot of seasonal cocktails and one that is local and unique to us is our ‘Honeybee’ - a blend of local whisky, Balmaha Honey, ginger ale and lemon juice. Mocktails are also doing extremely well as a lot of younger people don’t seem to be drinking as much at the moment.”
Operators have the potential to boost sales by encouraging customers to choose soft drinks over tap water. Statlistics suggest licensed venues could unlock an additional £170 million in sales by persuading just 10% of customers to opt for a soft drink instead of tap water .
Becky Roy - The Triplekirks, Aberdeen
“I think spritzes will be popular as always such as Aperol, peach and elderflower. We do special cocktails seasonal cocktails as well. We also see an uptake in craft beers in summer which we definitely don’t see as much over the winter. We have a varied non-alcoholic selections as well such as Old Mout, Peroni and Heineken etc.
“I think Pimms will also come back round again over the summer and a frozen cocktail is always popular – sometimes I don’t even think people care what the frozen cocktail actually is, they’ll just try it anyway.”
Marc Ferrier – Bearsden Athletic Club, Bearsden
“We sell margaritas like you wouldn’t believe so I’d definitely say mezcal and tequila-based cocktails are insanely popular. Spicy Margaritas in particular and also Palomas. People have also been going mad for the Jubel Peach lager that we have on draft as well as Weihenstephan which has been selling very well. I think German beers will be big this summer. “People do drink non-alcoholic beers and we sell a lot of Erdinger 0% and Lucky Saint. I’m not so convinced by the non-alcoholic spirits however we still do non-alcoholic cocktails like making berry margaritas without the tequila but with strawberry, lime and agave topped up
“We have seen a big increase in the Low and No category and also growth in seltzers like White Claw with the younger crowd. We are also doing some work to widen our beer category and now include nonalcoholic beer options right beside the other beers on our menu and not as a separate entity – this is because there has been such a big surge in it.
“We have also rejigged our cocktail menu and taken out some of the classic serves to add in 10/12 spritzes. We also want to appeal to people who prefer a ‘Low’ choice, so we are offering all of our spitzes as a highball option with half the alcohol – this way they still get the same flavour profile. We’ve launched that in the past week and have seen sales skyrocket particularly for Aperol, Hugo and Limoncello spritzes.”
Vimto is only UK supplier of post mix able to install both leading cola brands - Coca-Cola and Pepsi. It offering also includes Vimto, IRN BRU and Old Jamaicas as well as its own Premium Mixers by Vimto – a range of classic drinks that match the quality of the leading brands but offer better margins. It also offers you as many as eight brands on a single post mix gun – which is double the average.
Bobbie McShane – McLaren’s on the Corner, Edinburgh
“On our large terrace we have already seen a lot of wine go out already this year, especially rose wine. Cold Towns’s new XPA has also been going down really well for us. Cocktails wise we’ve seen an uplift in mojitos and a lot of people are looking for low/no alcohol options. So mocktails are super popular, like our non-alcoholic Pornstar Martini.
“For the same reason I feel spritzes will be a huge trend this year, we are even going to be doing a full spritz menu and I think Hugo Spritz might even take over from Aperol Spritz this summer as we are already seeing a huge rise in its popularity.”
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HOW A PASSION FOR ALL THINGS SCOTTISH LED TO THE CREATION OF AN INVERNESS INSTITUTION. SUSAN YOUNG TALKS TO BRUCE MACGREGOR AND WIFE JO DE SYLVA OF MACGREGOR’S.
Bruce MacGregor and his wife Jo De Sylva co-own MacGregor’s in Inverness, which has garnered a reputation as one of the best places to enjoy Scottish music and convivial Scottish hospitality in the country - and I’m not surprised. Bruce and Jo are passionate about Scotland, Inverness, MacGregor’s, music and hospitality, although perhaps not in that order. It’s hardly surprising that the pub has its roots in traditional Scottish folk music, because Bruce is one of the people credited with the resurgence of its popularity. He formed the band Blazin’ Fiddles in 1998 and toured the world with it. He was also a wellknown broadcaster, probably best known as the host of the BBC’s “Travelling Folk,” and is also a renowned composer and has written a book. Whew! However, he has just retired from the band—but not from music (Jo suggests he is playing even more). You will still find him playing at MacGregor’s, composing music, and organising and performing at various festivals.
Meanwhile, Jo - who is a go-to when the BBC wants a view on tourism issues in Inverness and the Highlands - was the creative influence behind the look and feel of MacGregor’s. As well as having a background in broadcast journalism, she has also served on various tourism authority boards, including acting as co-director and Chairman of Visit Inverness Loch Ness and is currently vice chair and judge at the ‘Highlands and Islands Thistle Awards’
Today, MacGregor’s boasts a main bar, a cocktail bar, a downstairs bar which takes 26, and a beer garden. They also own Bogbain Farm, which is known for hosting weddings, festivals, and parties. Although the two only married just under a decade ago, they actually met when they both worked at the BBC in their early 20s but had only been work colleagues. It was a chance meeting in Glasgow 20 years later that led to their romance.
Jo reflects, “Right time, right place.” Bruce interjects, “At that time she had no idea I was planning a pub or what she was getting herself into!”
Today, the two perfectly complement each other but are also, if you will excuse the pun, completely in tune when it comes to the ethos behind MacGregor’s and Bogbain.
Bruce explains, “I had been touring for years and years, and everywhere we went there was an Irish bar, and I thought, ‘What on earth?’ because it’s not as if Scottish people don’t like drinking - and if you did find one it was covered in Celtic and Rangers memorabilia or it was tartan tat. I thought let’s do something that is authentically Scottish that celebrates the history, music, culture and our assets—the Highlands. After all, when people think of Scottish traditional music what they are actually hearing is Highland music most of the time.”
So, in 2015 he decided to approach his dad, who owned a former car showroom with a piece of waste land attached on Inverness’s Academy Street. It had been vacant for a few years, and prior to that it had been leased out. Bruce asked him what he thought about putting a pub in the premises. He said: “a) You’ve got no experience
of running a pub?” followed by, “No one goes to pubs anymore, and what is your unique selling point? And how are you going to fund it?”
Bruce’s idea was to crowdfund—and to do a Scottish bar. Bruce recalls, “My dad just laughed! And said, aye good luck, but told me to take the premises if I wanted them.” He also managed to raise the £150,000 funding through crowdfunding and it was just as he was finishing the fundraising that he met Jo.
In fact, it was Jo who came up with the design concept for the interiors of the pub, which was furnished by creatively re-purposing and upcycling furniture from all over, including from Bruce’s beloved rugby club.
Bruce continues, “There is no way I could have done it without Jo’s vision and drive. The bar concept was to feature the best Scottish craft beers, spirits and food but mixing it with history, traditional music and culture. We had stripped the whole building back and had done a couple of pop-ups to raise awareness, and then Jo designed the whole thing from top to bottom, and dealt with the builders.” Jo adds, “Because we were doing it all ourselves we couldn’t afford to buy anything new, so I was constantly scouring Facebook or eBay— and we took everything we could get. The tables came from Bruce’s rugby club, we also have items from Helensburgh Rugby Club, a light from Dingwall Sheriff Court—and so on.” She adds, “Everything has a story.”
MacGregor’s first official night was St Andrew’s Day 2017. Says Bruce, “It so happened that Skipinnish was playing in the Iron Works, across the road, and the date fitted with what we were doing.”
The pair also wanted to source locally, Jo says, “For us it has always been about—if we can support the local community, it is beneficial to everybody. We like to use people as close as we can and then it spirals out. All our beers are local—and most of our suppliers are Scottish. The cocktail bar is slightly different, but in the main bar we
use as many Scottish brands as we can.”
Bruce admits, “The first three years were hard, but we were getting to the point where we thought we were getting there. Then along came Covid and wiped everything out. Every member of the team disappeared. But I do believe despite that, Covid was the making of us.”
Jo explains, “We had the beer garden, so we decided to start using pop-up kitchens, and we started working with local street food providers—many of whom had been nearly wiped out. We got loads of them in, and we also used Bogbain where we did pop-up Sundays. We got different street food vendors up in the courtyard area there, and we did outside music and did table service. It was hard work, but it worked well. We didn’t make any money, but it kept these small traders going.
“One of those traders, Ness-Side Catering, is now operating our kitchen, and they do all our weddings at Bogbain Farm as well. They are a great young team and they get what we are doing.”
Bruce reflects, “The other thing that came out of lockdown was because we had just won an award for Best Music Bar we had planned to make a fuss of it, but when two months later we were shut we thought why don’t we create something that binds all the musicians together. Because we both have a media background,
we started doing a little programme called ‘Live At 5.’ I sat there with a gin and tonic and got music videos sent to me— for instance Julie Fowlis did a Runrig song, and that ended up with a million views... and we would get three or four videos in a programme—one week we had 12,000 people watching the programme. We asked them to give us the views from their windows and we realised that they were watching from all over the world—from Japan to New Zealand. It was incredible. We were doing it six days a week with a repeat on a Sunday because we had nothing else to do. We are still doing that programme to this day, but on a Friday! We use it as a marketing tool now.”
Jo remarks, “We started the merchandise at the same time—we wanted to make Scottish history, which Bruce is so passionate about, more interesting. Up to that point, everything historical we had looked at was like old and crusty. So we came up with the idea of getting an artist to recreate historical Scottish characters in a vintage tattoo style—for instance Aleister Crowley the occultist, who is known as The Beast of Boleskin — or ‘The Beast’—and then we started doing t-shirts. It just took off. It was mental.”
Bruce, “The idea in the beginning was because food and drink is so difficult to sell in terms of trying to make it exciting. You can write a description of what’s in the drink, or what’s in the food, but if you have a story—‘I’ll have a Beast Burger,’ and then you find out he was an occultist, and he is an Espresso Martini too... you think wait a minute, that grabs me. We have one for Rob Roy MacGregor, which is The Warrior, The Romantic for Robert Burns, The Philosopher for David Hume and The Gael for Màiri Mhòr nan Òran. It is more about the people than the story.
“That has now developed and we have some new ones. Most of them are dead, but we have a new one which Alan Cumming has agreed to become one of, which is The Activist.
“We met him at Tartan Day in New York and talked to him about the cocktail. And he has been in here with his film crew to do something for his new travel programme.”
Only last week that programme was broadcast on CNN and not only featured MacGregors, but many great people and places in the Highlands, including our neighbours at Prickly Thistle.
Jo is also at the forefront of promoting Inverness and the Highlands as a tourism destination. She explains, “I was asked to join the board of Visit Inverness Loch Ness five years ago—and then the Chair left and I took on the role. I thoroughly enjoyed it because I am absolutely passionate about tourism and from our perspective, although we knew who we were, it gave us a real opportunity to take a fresh look at our bar—what it was, its real demographic and what kind of people were coming along. We began to really appreciate how important the tourism sector was to us as well as, of course, our locals. It also gave us good insight into what tourists wanted and we met lots of other businesses.
“Then I got asked to join the board of Highlands and Islands Tourism Awards and have been doing that for four years, although I decided to give up on Visit Inverness Loch Ness because at the same time we had decided to amalgamate here and Bogbain Farm into one business and I also do a lot of commentary for the BBC on tourism so it seemed like the right time to resign. I really like to promote our industry and although they mention the bar I don’t talk about it. Instead I talk about the general industry because I believe it is so important.”
Bruce affirms, “Both of us are passionate about promoting Scotland in its best light. That’s why I started Blazin’ Fiddles—because I wanted to promote our traditional music and that’s why we have done this.
“We do these sessions on a Sunday at MacGregor’s. When I started doing them I thought it was nice to have a wee session in the corner. On a Sunday it is more relaxed and no one is in a rush to get away. But it has now built into a monster—if you haven’t got there by 3.30pm you won’t get a seat. But when I look across the room I realise I am now the geriatric in the band—the piano player is 18, the piper is 17 and the fiddle player is 16! But it is inspiring to see. It has become a very special day for us.”
Never short of ideas it was out of these sessions that the two came up with a plan to take the pub on the road. They called it the MacGregor’s Gathering. Says Bruce, “We came up with a mixture from the radio programme and a mix from the sessions and we ended up taking it to Celtic Connections and had two sold-out nights there. We had 15 musicians on the stage in the Piping Centre, and we streamed it. And we had guest artists on too. Then we thought maybe we could take that further. So we did another wee crowd funder and said we will come to your village, set the bar up, become the MacGregor’s Bar, and the MacGregor’s show and come to you. Now we are going to Piping Live in Glasgow, Speyfest in Fochabers and we are going to Cove near Helensburgh. We do workshops during the day with locals, and work through a couple of numbers and at the end of the night they come on stage with us—and the audience can join in by singing. It is about creating a community spirit. We got another four or five shows planned for this year.”
The two also run, as already mentioned, Bogbain Farm, which was Bruce’s family farm. In fact, his dad still lives there. Bruce recalls, “The barn is a really old building which was built in the 1700s and it is not too far from Culloden. I started it off as a kids’ play centre— but hated it. I progressed to doing gigs there—then a couple walked in when it was half a farm shop or half a gig venue and said, ‘Can we get married here?’ Then we started doing weddings, but when Jo came in she said we could do it better. She made a some changes and now the barn looks really good—we have created a bigger space, there is a bigger kitchen and we can take 200 people no problem. The barn is quite spectacular—it can take all sorts of gigs. However, we have been kind of shying away from gigs because of the weddings, but now our tourism market is expanding really
quickly. We find that they come for our Highlander Show.” Jo explains, “We’ve been running the Highlander Show for the last 10 years. The show is about history and music and tour guests get to immerse themselves in Gaelic culture—Gaelic song, Highland dancing and a wee song at the end. We have done 53 shows this year. Disney Adventures started it by bringing tours to Scotland and I think the people who come really learn something about our history. When they first booked it they said they were looking for a six-star experience... we just said we are a farm! It’s cool, but not six-stars. They have been coming ever since. But we also do photoshoots there for people like *Elle* and *Vogue*, Harry Styles did his video there and Charlotte Church booked it too. When people go into the big barn it makes a big impression.”
Bruce adds, “When we did the show we thought we could do it with whisky too, and we do—and call it The Highland Malt Whisky Show. We say we are not experts but we love whisky—to be honest the whisky tasting notes are sometimes quite ridiculous. We don’t try and take it too seriously. In fact, everything we try and do has got to be fun. We talk about things and out of it comes another idea. If it’s more history-related, it’s me—and if it’s creative and looks nice, it’s Jo.
I asked Bruce and Jo what they were most proud of, Said Bruce, “For me, it was when we took the pub to Celtic Connections – it proved that MacGregor’s is more than a bar, it is a cultural ambassador.”
While Jo added, ““We have brought a lot of youngsters on in hospitality terms and in music terms. I love seeing people progress— we have a great team here, everyone supports one another. We believe in supporting our team—they have a good, nice life, and we try and help them achieve what they want to achieve. We are also flexible when it comes to when people want to work, whether early or evenings. It is about recognising people’s strengths. We get them to tell us what we could do to make it better. Everyone knows they are on stage here—it is a performance. Both of us being involved in events means that we see things as a performance. We get to represent Scotland every day. Our team feel part of that but it has taken our time to get there.”
What’s next for the enterprising duo? They have been working for months to get a new place, and it is now just about over the line, but ultimate plan would be to have MacGregor Pubs abroadwhether by creating licence for the brand or a joint venture. Says Bruce, “We are always up for people that grasp the idea. We would also love a brewer or distiller to get behind a Scottish pub brand like Guinness have got behind Irish bars.”
They are also managing a new singing sensation Michael Lewis who sung with them at Celtic Connections. They have been nurturing him for the past year and he’s now on his way to America.
It’s certainly all go – since Bruce was a kid his father has recited a poem called ‘MacGregors Gathering’ and it is one of the mottos of the pub, I certainly think that Bruce and Jo can be proud of what they have achieved. I sincerely hope they ‘flourish for ever’.
Tentries have been coming in thick and fast for our 2025 Scottish Bar & Pub Awards, the longest running trade awards in Scotland. This year, we are going to do what we do best... celebrate the people that make hospitality in Scotland great. Our theme, as you may have guessed is a nod to the Oscars - an adjective that is probably overused but as we are celebrating our 30th anniversary, and as we were the very first trade awards in Scotland, I thought it was appropriate. So we are celebrating the best of the best - with all the glamour of Hollywood. The awards ceremony will take place at the Doubletree Hilton in Cambridge Street on 26th August with all finalists receiving complimentary tickets.
Benromach is a traditional Speyside distillery, intent on making single malt the right way with true character. They keep things simple. A handful of distillers relying entirely on expertise and senses to make the finest handmade whisky; Speyside single malt matured exclusively in first-fill casks, with a subtly smoky character. Now Benromach is looking to crown a bar ‘Whisky Bar of the Year’. Each Benromach whisky has its own character, and this year they are looking for a bar with true character and staff with a passion and enthusiasm for whisky, who are able to engage with their whisky-loving customer base.
Since the year of 1888, the founder of Brugal rum – Don Andres Brugal - believed in pursing the best possible in rum mastery, and through five generations of the Brugal family in the Dominican Republic, their dedication to create the highest quality, double-aged premium rum has not changed. This year, Brugal 1888 are looking for the Best Cocktail Bar in Scotland - a bar that is dedicated to being the best possible. Could this be your bar? Do your bartenders craft cocktails that have the wow factor? Do you use Brugal 1888 as an ingredient in your cocktail creations? Is your service second to none? If so, you could be in the running for this award. We are looking for the best of the best in the Scottish bar scene. Please enter your bar online and invite your customers to vote for you too - all votes will be taken into account. This will be followed by a mystery visit, before an official visit the award judges to sample your best Brugal 1888 cocktail creation. Enter now.
Caledonia Inns and Montpeliers are partnering to offer one emerging entrepreneur the opportunity to be mentored by two of the industry’s most experienced and successful individuals over a twelve-month period. Are you successful already, but would hugely benefit from great operational and financial advice, to allow your business to grow to the next level? If so let us know what you think you would benefit. All candidates will be interviewed and receive a visit from the judges who include David Wither and Billy Lowe.
The Scottish Bar & Pub Awards are hunting for a pub that provides a welcome for pet dogs. Do you know a pub or bar that allow customers to bring their friendly pooches inside? Do they provide a water bowl and the occasional treat? If so, they could be in the running for this accolade. Judges will be bringing their own dogs on mystery visits (volunteers are queuing up!!) If you think you know a pub or hotel that fits the bill – enter it now and if you think you are the most Dog-Friendly Pub in Scotland get your customers voting! The two-legged variety!
Campari UK took the Bar Apprentice mantle last year and have got a brand new programme for our 18th year. The programmeaims to inspire and educate bar apprentices as well as giving practical experience to those working behind the bar or on the floor. The 2025 apprentices will be mentored by a team of experts from Campari UK and will get an experience that you can’t buy. The programme is supported by Campari UK’s brands - Aperol, Campari, Sarti, Crodino, Courvoisier, Wild Turkey, Appleton Estate, Grand Marnier, Espolon and Wray & Nephew. The apprentice who embraces the experience and makes the most progress will receive the accolade Campari UK Bar Apprentice 2025 and will be presented with the award at the Awards Ceremony on 26th August. If you would like to be put forward for the experience or you have a member of staff that you would like to put forward email:- susan@mediaworldltd.com
This inaugural De Kuyper Award for Cocktail Excellence in Neighbourhood Venues, aims to recognise cocktail craftsmanship in local, community-driven bars and pubs. This award will recognise bars and bartenders who not only elevate the cocktail experience but also embody De Kuyper’s core principles of creativity, accessibility, and genuine hospitality. Whether it’s reimagining classic serves or creating signature drinks that bring people together, we want to hear from venues that put passion and purpose into every pour and that promote its cocktails on a regular basis. If your venue champions bold flavours, local engagement, and cocktail excellence, submit your entry today. Finalists will also receive some complimentary De Kuyper Batch cocktails.
Are you passionate about all things whisky, with a bold and industrious spirit? Do you love to share your whisky knowledge with your colleagues and customers, but dare to do things a bit differently? Or do you know someone that inspires you when it comes to whisky, with their hard work, optimism and authenticity? This category, ‘Whisky Guru Rising Star Award’, is for people who have developed a passion for whisky over the last few years and who have already developed a real understanding of whisky and its potential and who are keen to share this knowledge with their peers and customers. It is open to all on-trade employees or employers whether in the bar, pub, restaurant or hotel industry who are passionate about whisky and who are embarking on this journey with great enthusiasm.
The Independent Multiple Operator of the Year award, sponsored by Favela, the bold Brazilian gluten-free lager, celebrates an independent pub group that consistently delivers excellence across multiple venues. Just like Favela—crafted to be vibrant, inclusive, and full of character—this award recognises operators who bring personality, outstanding service, and a passion for great hospitality to every location they run. With a commitment to quality, innovation, and community, these trailblazers are shaping the future of the pub scene, one unforgettable experience at a time. independent multiple operator of the year
Fireball, the bold whiskey liqueur renowned for its fiery cinnamon kick, seeks late-night venues in Scotland that deliver unforgettable nightlife experiences. Celebrating excitement and energy, Fireball perfectly aligns with this award, recognising venues that embody fun, creativity, and community. Whether it’s a vibrant bar or an energetic club we want to hear from you. If your venue stands out with its atmosphere, entertainment, and exceptional service, or you know one that does, visit http://www.scottishbarandpubawards.com to enter now and keep the party going all night long!
Health and wellbeing in hospitality is being embraced by companies the length and breadth of Scotland and this year we are seeking the hospitality operator that does the most to ensure its team is looked after and part of that criteria will include its response to looking after the health and wellbeing of its team. Do you work for a business that you feel goes above and beyond, or do you think you are one? Do you offer the best environment for your team to thrive and do you support them? Let us know now.
The role that bar managers play in the hospitality industry cannot be underestimated. That is what every successful bar or pub has got in common – a great manager. This year we are looking recognise the contribution that managers make to the success of a venue. Do you know a manager that has the ability to lead his team, and motivate them, and at the same time has a service ethic and personality which is appreciated by customers? If you are a customer why not nominate your favourite manager and if you are a member of staff and you think your manager deserves recognition please put them forward for this accolade.
As a composite wholesaler Inverarity Morton is looking for a venue that demonstrates a diverse drink offering, from wine, spirits, beers and soft drinks to staff knowledge, mixology and customer service. Whether you own a bar, restaurant or hotel we are searching for a venue that displays creative forward-thinking and is inclined to think outside of the box when it comes to developing its drinks list. This award is dedicated to a venue that’s bold and daring, just like its drinks offering. If you think you deserve this award, get your entry in now.
The world’s best Irish Whiskey - Jameson’s, is looking for Scotland’s best Irish Bar. The brand was invented by John Jameson, a Scotsman born in Alloa, who moved to Dublin in the 1770s and created Jameson’s, which went on to gain worldwide acclaim. Now the brand is looking for a bar or pub in Scotland that has a reputation for great service, good craic, live music and of course for celebrating all things Irish - from hearty Irish dishes to the drinks it serves. Are you a great Irish pub or do you know one? Encourage your reps and your customers to vote. John Jameson’s motto was ‘Live a bit more and fear a bit less!’ You have to in it to win it, so get your entry in now.
Schweppes is looking for someone who knows what they’re doing behind the bar — a mixologist who doesn’t just mix great drinks, but truly understands what they’re creating. We’re after someone who also knows what their clientele is looking for. Technique and style may be the buzzwords, but knowledge and the ability to deliver a high-quality experience are essential. It goes without saying that our Mixologist of the Year will be someone confident in their abilities — and this should be evident in how they communicate with the room. Of course, they must also have the skill to deliver world-class drinks.
This summer is promising to be a cracker for Sport and your customers are looking for a great experience. That’s why Sims Automatics have taken up the challenge of finding Scotland’s best sports bars. The best sports bar offers an environment that encourages socialising. Cutting-edge technology such as high-definition screens and advanced sound systems, and good Wi-Fi is essential. And while they enjoy watching sport they also enjoy participating so pool tables, fruit machines and juke boxes are also a draw, but not essential. The best sports bar also have staff that offer good service but who are also genuinely passionate about sports. Do you fit this criteria or do you know a sports bar that does. Enter now.
Staropramen is proud to be the #1 Prague Beer* in the world. Expertly brewed since 1869, Staropramen has over 150 of experience in brewing making us true experts. A traditional premium Prague style beer brewed with passion using only the finest ingredients. Now the team behind the Molson Coors brand are on the hunt for a bar or pub that consistently delivers great quality beer and indeed one that has high standards throughout. The judges will be looking for great service, beer served at the right temperature and in the right glassware, great food and the warmest of welcomes. Venues will be mystery shopped before the judges visit. If you know a bar that you think deserves an award for outstanding quality or you are one, let us know by voting at www.scottishbarandpubawards.com. *Source: Czech Beer and Malt Association 2024.
Customers now embrace wining and dining outside, whether they have just popped out for a beer or a cocktail. This award will go to the pub, bar, restaurant or hotel bar that has created an exceptional outdoor space which enhances the customer experience. It’s not just about the way your outside area looks, it’s about the service element too and ease of ordering, and about demonstrating how your space is contributing to the success of your business. If you know a great outdoor space, or you have one, enter now.
The Gastro Pub of the Year award, proudly sponsored by Jump Ship Brewing, celebrates the perfect fusion of outstanding food and exceptional drink. Jump Ship crafts great beer for all—alcohol-free, gluten-free and vegan —using only the finest ingredients with nothing stripped out or artificially added in. Every brew is full of flavour and brewed with purpose, reflecting their deep commitment to people and planet, including donating 10% of profits to charity. This award honours a pub that shares those values—delivering unforgettable dining in a welcoming, inclusive setting where quality and sustainability go hand in hand. Are you one, or do you know one? Enter now.
Scotland’s bar scene is bursting with fresh energy, creativity, and bold new ideas—have you discovered the next big thing? Entries are now open for the Best New Scottish Bar, a celebration of the most exciting and innovative venues to emerge in the last 12 months. From standout cocktail menus and visionary interiors to unforgettable atmospheres and concepts that break the mould, this award honours the bars that are raising the bar—literally—for style, service, and experience.Whether you’re a trailblazing bar owner whose venue is making serious waves, or a loyal customer who’s found a new favourite haunt, now’s the time to step into the spotlight. Share your story, nominate your go-to spot, and help us celebrate the next generation of game-changing bars across Scotland. Cast your vote and be part of crowning the very best the scene has to offer.
Scotland’s leading Sunday newpaper is looking for the best pub in the country. Do you have a welcoming atmosphere? Do your customers come back time and time again? Get your customers to fill in the entry form when it appears in the Sunday Mail or online at www.scottishbarandpubawards.com and tell us why you think you are eligible for ‘Pub of the Year’.
J McGoldrick & Sons Ltd wish Jonathan McDonald and all the team at Ox and Finch best wishes for the future on the re opening of the Ox and Finch Restaurant, Glasgow.
We were delighted to be appointed Ceramic Tiling Contractor once again following on from the Margo Restaurant in Miller Street, Glasgow.
J McGoldrick and Sons Ltd M: 07877 651986
We believe eating well is an essential pleasure of everyday life.
That's why we go the extra mile to find stunningly good artisan cheeses, charcuterie and speciality foods.
We produce, process and distribute products to a wide range of customers, from smallest independent restaurants and shops to the largest food manufacturers, retailers and caterers.
harveyandbrockless.co.uk @harveyandbrockless
JOHN VALLANCE The Seafood Experts
Wishing the team at Scoop Restaurants continued success with Ox & Finch.
John Vallance, The Seafood Experts, Units D11-14, Glasgow Fish Market, 130 Blochairn Road, Glasgow, G21 2DU Telephone: 0141 552 2825 info@johnvallance.com
BY NICOLA WALKER
It has certainly been a busy six months for Scoop Restaurants. After opening Margo on Glasgow’s Miller Street in October 2024, followed by basement bar Sebb’s a month later, they have now unveiled a sleek new refurbishment to their Ox and Finch restaurant in Kelvingrove.
chefs Jonathan MacDonald and Daniel Spurr opened the original Ox and Finch in May 2014, and it quickly became a neighbourhood favourite. Within six months of opening it was awarded the Michelin Guide’s coveted Bib Gourmand and it has retained this ever since.
The company closed the restaurant last October for a refresh and it has just re-opened after the six-month renovation which was led by Stuart Black of Mosaic Architecture and Design. He was also the man behind the original design of the restaurant and returned to continue its legacy. Stuart from Mosaic Architecture and Design told DRAM, “As I designed the original restaurant 10 years ago, I knew I definitely didn’t want to change too much! We wanted it to remain recognisable to the regular customers as a keystone of Finnieston – so it’s an evolution not a revolution.
“We have kept the materiality the same but have livened it up and given it a new lease of life. We’ve made it more ‘now’.
“Revisiting it was great, as it was the first of the projects that I completed for Jonathan and that led to Ka Pao, Margo etc. It was
always a great corner site, but I think we have now really brought it to life with the upgrades to the exterior and it has brought the buzz of Finnieston back up to where it started.”
The external façade has had a facelift and now features glossy emerald, olive, mustard and brown tiling, new deep green fitted awnings with the Ox and Finch branding above and the outside terrace area features hand-crafted metal furniture.
When you enter the restaurant, the layout is not unfamiliar with the steel bar and gantry and mosaic wall to the right and the open kitchen ahead. Upgrades have been made here to enhance functionality and make the space more comfortable for the whole team.
They have retained the distinctive character of the dining area with the original tenement features such as the exposed stone walls and decorative cornicing. However, a new earthy bold colour palette has been utilised to add, depth and elegance. One of the biggest changes is the colour of the ceiling which has been painted in a burnt amber.
Stuart explains, “We wanted to make it feel less like a restaurant and more like an elevated pub interior and many old bars have red rich tones on the ceiling. So that is definitely one of the dramatic changes. We have also kept the same patchwork upholstery style;
however, we’ve now made more of a detail of this. The original retro light fittings, which were originally sourced from a salvage yard, remain so there is definitely a bit of familiarity to it.”
Where the furniture is concerned there are booths running down the centre of the space, banquettes and smart orange dining chairs to the left and a large round table at the far end for bigger groups.
The dark mushroom and maroon patchwork upholstery style is eyecatching with vertical stripes of the differing leather pads placed to alternate along the back rests and some of the seats. There is also some wooden panelling on the walls that echoes this effect.
There are polished wood tables but also light blue tables with a wooden trim and bright orange metal bases which bring a completely different pop of colour. Bold tiling designs have also been used throughout to add detail to the different walls.
The wine wall, which hides the staircase, looks very different– now a dark teal in colour, with smart metal latches and backed with patterned glass – a real touch of class. The private dining area downstairs has also been transformed with new tiled walls, a large orange dining table with matching chairs and a large mirror completing the look.
The fit out has been completed by some well-respected companies such as PROIS Commercial Hospitality Solutions who supplied the
new bespoke kitchen, main contractor CMC Design and ceramic tiling contractor Jim McGoldrick & Sons.
Owner Jonathan MacDonald told DRAM, “We’ve completed other projects since we originally opened Ox in Finch in 2014, so we wanted to revisit it and to give it longevity.
“It’s been very well received so far - we consciously didn’t want to reinvent it or change too much - so we’ve kept the table plan the same, the placemat menus, the open kitchen etc. We’ve kept the essence but elevated it.
“The kitchen had served us well for years, but now it’s totally bespoke to the space with a custom French Cooking Suite built in. It’s a nice space for the team to work in.”
He continues, “The external area is probably the most notable difference from a customer point of view. The ceramic green and gold tiling will last a bit longer and is in keeping with the Glasgow tenement vibe and charm it’s always had.
“We also wanted to spec up the outdoor area. The high planters and new awnings really frames the space and makes it feel like a more premium place to sit - it’s more befitting of what we do and the experience we offer.”
The relaxed, welcoming atmosphere that guests have come to expect at Ox and Finch has certainly not changed, however, there is a new menu courtesy of Head Chef Craig Nelson who has rejoined Ox and Finch after four years working in London. The menu will
continue to be seasonally driven and evolve regularly.
All their printwork for its refreshed menus was supplied by another local Finnieston company Print Box, Said director Bryan Hurst, “Having provided print and design solutions for Ox & Finch, their sisterrestaurant Ka Pao as well as their new venues; Margo and Sebb’s, we are honoured to continue this journey with the refresh of a Glasgow institution.”
Where drinks are concerned, Scoop’s Head of Drinks, Alasdair Shaw, has curated a new cocktail menu with sustainability in mind using seasonal produce and reducing waste. There is also a new wine list with an accessible by-the-glass selection and a rotating selection of short runs of vintages and harder-to-procure bottles which have been carefully selected from producers and suppliers. One of those suppliers, Alexander Wines, commented, “Alexander Wines have proudly supplied Ox and Finch since they opened in 2014. Daniel, Jonathan, and the team have always created menus bursting with flavour and stunning presentation — and we love nothing more than working with a customer to find wines that reflect their brand vision. It’s been a partnership built on a shared appreciation for craftsmanship, intrigue and quality.”
The new Ox and Finch is fresh and vibrant but is certainly still as warm and welcoming as it has always been. I’m sure its regular customer base will be as delighted as I am that it has now reopened!
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BY NICOLA WALKER
The Hidden Steakhouse in Oban is the latest offering from Diversity Leisure who really do live up to the ‘diverse’ name with various gastro pubs, hotels, Asian and Mexican restaurants across the Argyll & Highlands region and the cities of Glasgow and Edinburgh.
The new restaurant is located in their central hub, the Seafood Capital of Scotland, Oban – however this time it is all about celebrating beef!
The new Hidden Steakhouse is tucked away at the back of their first restaurant, the highly acclaimed Cuan Mor. This restaurant has been a staple in Oban for 20 years and only a few months ago owner, Paul Sloan told DRAM, “We turn away a couple of hundred people a night from Cuan Mor, so it’s going to be nice to give people another option.”
The Hidden Steakhouse replaces a former function room and Paul added, “I’ve been wanting to do something in this function room area for some time and then I bought a Josper oven, so a steakhouse seemed a perfect idea. Especially as we have such great Scottish beef on our doorstep. Also, we don’t have a steakhouse in Oban, so it’s something the town doesn’t already have.”
And what a steakhouse and cocktail bar this! Open seven days from 5pm the new restaurant has been designed by Interiors by Dominic
Paul. Upon reaching the wooden and glass double entrance doors you are met with gold ‘Hidden Steakhouse’ branding, a dimly lit corridor and set of stairs which leads up to the restaurant where a red neon ‘Steakhouse’ sign beckons you inside. Here you will step back in time with a Prohibition-Era inspired atmosphere, where the charm of vintage meets contemporary elegance. It’s certainly a far cry from Cuan Mor’s more casual, rustic charm.
The predominant colours are deep red, black and gold which bring a true 1930s elegance. A striking black and gold Art Deco wallpaper and dark wood panelling line the walls and various wall sconces and dramatic chandeliers fill the room with warm light. Mirror has been used on the walls to enhance the depth and atmosphere and there are also various paintings and art deco prints all contained within black and ornate gold frames.
The work has been completed by a small team of local contractors including Swann Joinery and a furniture package has been carefully curated by Select Contract Furniture. There are plush red velvet fluted booths, gorgeous black and red velvet dining chairs and black marbled tables with a metal gold trim. These all match the bold black and red geometric printed carpet perfectly.
The attention to the finer details is also impressive from the little black table lamps to the menus which are red leather with distinct gold branding.
One of my favourite elements has to be the statement wooden fireplace in the cocktail bar area which is topped with a mirror in a beautiful ornate gold frame and a massive bulls head above. Here little cocktail tables match the restaurant tables and the red velvet banquettes are coupled with little black velvet stools with red piping. The well stocked bar also has an Art Deco feel and a stunning marble top. There is even a wine wall with the bottles neatly displayed in black wooden squares.
The Hidden Steakhouse certainly offers something new and promises an unforgettable dining experience in Oban. The steak selections are impressive, and it specialises in prime British beef with all of the cuts expertly cooked on a Josper charcoal grill.
The venue is moody, more refined, with an indulgent atmosphere that certainly sets the stage for a top-tier steakhouse experience.
Diversity Leisure’s next project will be the reopening of 16th century Taynuilt Inn in Taynuilt which was previously destroyed by a fire in 2021. We certainly can’t wait to see what they do with that one!
BY NICOLA WALKER
Leisure Group has unveiled its latest venture, Kirk O’The Lochs, located in a beautifully restored historic church in the heart of Loch Lomond and The Trossachs National Park.
Following a five-week refurbishment, the new restaurant offers a unique dining experience celebrating Scotland’s natural beauty and culinary heritage.
Inspired by its sister venue Mharsanta in Glasgow, Kirk O’The Lochs brings Scottish cuisine to the forefront with a modern twist. Menus focus on locally sourced ingredients, reflecting the company’s commitment to sustainability and quality.
The venue’s brand identity has been created entirely in-house by Lomond Leisure, with a design that draws upon the building’s rich heritage and scenic surroundings. The restoration has preserved the church’s striking architecture, creating a charming and atmospheric setting.
Outside, a large beer garden welcomes guests with natural wood and mint green furniture, festoon lighting, and flower-filled planters. The church’s original windows have been framed in white to stand out against the beautiful natural stone.
Inside, the décor blends heritage and contemporary styles. Walls feature grey tartan patterns and forest green paint, while the lower walls are clad with ornate, rich brown dado panelling. Glass chandeliers with cascading pendants create a warm ambience, while
antler-style wall sconces and large church candles on the windowsills enhance the gothic charm.
Furnishings are elegant and understated, with brown leather dining chairs paired with dark wood tables. The layout includes a mix of tartan carpet in the bar area and polished wooden floors in the raised dining space. Monochrome photographs of the local landscape decorate the walls, while a large map of the surrounding lochs adds a striking visual centrepiece. This theme continues through to the menu design, reinforcing the venue’s authentic identity.
The dark wood bar area stands out, featuring church arch-shaped shelves backlit to highlight the bottles displayed within—enhancing the gothic atmosphere of the original church.
Sophie Mallon, Chief Marketing Officer for Lomond Leisure Group, commented, “The opening of Kirk O’The Lochs is a testament to the dedication and creativity of everyone involved, who have successfully transformed an old church into a vibrant dining destination in a short space of time. Whether you’re a local or a visitor, the restaurant promises an unforgettable experience, combining exquisite design, exceptional service, and a menu that honours the best of Scotland’s culinary traditions.”
Kirk O’The Lochs is open seven days and is expected to be a hit with both tourists and locals. Lomond Leisure Group’s next venture, Gael & Grain in Glasgow, is set to open later this month.
/dram.scotland @dramscotland
Iwasn’t impressed with the Programme for Government for 2025 to 2026 that First Minister John Swinney presented to us all earlier this month. He has now promised to look at Non domestic rates reform and get an independent review but not until after the election. Call my a cynic... but I think he is just kicking this issue down the road so that the hospitality industry feels that he is listening. Even if it goes ahead, which I really doubt, it would be four years until anything concrete comes of this. We need to keep agitating until the government finally realises that we are up for this fight. Why is the Scottish hospitality industry being discriminated against? Why are our rates based on turnover when no other businesses rates are? Maybe we need to ban all politicians from our pubs and restaurants until they take action, and not just pay us lip service.
On a happier note trade veteran Uncle Bob, aka Bob Taylor, celebrated his 80th with a grand party in Glasgow. He got a great turnout and we all enjoyed the celebration. Although I am not sure that Italy is ready for the Cycling Party that is heading its way as another part of the celebrations. I look forward to hearing all the stories. We certainly heard a few on the night particularly from daughter Lindsay and another industry veteran John Gilligan - of their early days as sales reps. It was very entertaining and great to see everyone.
I spend more time in the Highlands than I used to and I have to say Inverness is absolutely buzzing. It reminds me of Aberdeen a decade ago. It’s not just tourists, but locals too who travel in to the city to enjoy what it has to offer and it certainly has grown arms and legs over the past few years. I would certainly recommend a visit.
I have always been a fan of The Ship in Irvine, it was a favourite haunt when I used to walk my dog on the beach there and I did get to know the infamous Iain Murray rather well. He died a number of years ago, and his sons Chris and Jamie carried on his legacy until Jamie too passed away a few years ago. Chris carried on gamely. But he has now taken the decision to be a property landlord rather than a publican. He told me, “It was originally my dads pub but I have now worked there
for longer than he did. It seems the right time to step aside and perhaps try something else.” I wish him all the very best. The new incumbents are Sean Cairnduff and Vinnie Roarty - I am sure they will put their own stamp on The Ship as it sails into another era.
Another man who could be set to take things a bit easier is Paul Waterson - his last hotel The Golden Lion has now been sold. I remember when the family bought it many moons ago. Wishing the new owners every success.
I found myself in a bee suit recently, not something I had ever imagined. We were visiting the Morrison Distillery at Aberargie, Perth to celebrate ‘Bee Day’ and learn more about its Bruadar whisky liqueur which includes honey made at the distillery. The bee keeping session, which was very interesting, was followed by lunch at the Violet Studios created by The Gannet chef Peter McKenna and of course some Bruadar Cocktails from the Head mixologist at The Voyage of Buck, supervised by boss Colin Church. It was great to catch up with Colin and see everyone and it was a glorious, memorable day. Thanks to Lauren Doherty for organising. Don’t we all look fetching in our bee suits....
Colin told me that they have now sold Hamilton’s in Stockbridge, Edinburgh. They put it on the market last year after running it for 16 years. Now he and Martin Luney will focus on their venues The Voyage of Buck and The Blackbird.
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