WELCOME
Where is the time going? I can’t believe we are only two months away from our awards, and there is still a lot of mystery shopping to be done. I’m so looking forward to getting out and about – it’s my favourite time of the year. Despite the pressures the industry is under, there is lots of positive news too – the quality of the new bars opening is fantastic, and it’s great to see people investing.
We’ve certainly no shortage of places to write about.
Charlie and Richard Leckie are following in their parents’ footsteps at Crieff Hydro, and they are relishing every moment. I caught up with them to find out why they decided to join the family business, and I also had a tour of their newly refurbished bars.
Meanwhile, Nicola Walker has been busy – she has written all the design features this month: Paesano, Herringbone, and ThunderDog.
We also take a look at our 2025 Campari Bar Apprentices, who are now more than halfway through the course.
Our cover features Uncle Bob (aka Bob Taylor) a licensed trade legend and a pretty good cyclist too - he celebrated his 80th bithdaythat is hard to believe! Thanks to Craig Young for the pictures.
Until next month.
Susan Young, Editor susan@mediaworldltd.com dramscotland.co.uk
/dram.scotland @dramscotland
June 2025 FEATURES
THE 2025 CAMPARI BAR APPRENTICES. Nicola Walker reports.
12
THE LECKIE BROTHERS - A TOUR DE FORCE: Susan Young talks to Richard and Charlie Leckie.
17 SCOTTISH BAR & PUB AWARDS
The categories for the 2025 Awards. and all our sponsors.
23
DESIGN FOCUS
ThunderDog, Glasgow, Herringbone, Edinburgh, and Paesano, Glasgow.
on pubs, bars, restaurants and hotels.
Our publisher Sue pulls no punches.
ROSS BARR RETURNS TO THE BALMORAL AS SCOTCH MANAGER
The Balmoral Hotel in Edinburgh has named Ross Barr as the new Manager of SCOTCH, the hotel’s dedicated whisky bar. It’s a return to familiar ground for Barr, who started his whisky career at The Balmoral as a Whisky Ambassador when he was just 19. In his early days at SCOTCH, he travelled widely to promote the bar internationally and hosted hundreds of tastings. Since then, he’s worked with some of the biggest names in the industry, including Diageo’s Glenkinchie Distillery and Bevvy Limited.
Barr has built up a strong following among both consumers and the trade. He also co-hosts the Whisky Stories podcast with Graeme Kilgour and Angus Shepherd. The idea was born from the trio’s shared time at SCOTCH and focuses on expressions, distilleries and industry voices.
He regularly appears on Bevvy’s YouTube channel, which has over a million subscribers, and recently featured in a special series filmed on Islay during Feis Ile.
Speaking about his appointment, Ross Barr said, “SCOTCH was the beginning of my whisky career and it is a privilege to return to The Balmoral for a new chapter. I’m excited to lead the brilliant team and share our love for whisky with our visitors, hosting tasting experiences and building on our events calendar.”
New look for Leftfield
Leftfield, the Bruntsfield neighbourhood restaurant by Rachel Chisholm and Phil White which first opened in 2017,has reopened after a refurbishment, complete with new menu and look and with the same team in place.
The design update brings a brighter, more relaxed atmosphere to the venue, with the downstair private dining room offering a deeper contrasting mood.
Rachel Chisholm, co-founder, said, “We have been on this sunny corner of Bruntsfield for eight years through many different phases and challenges.
“Being a restaurateur has not been easy these past few years, but we are still here and we wanted to celebrate that by bringing a lightness back into our rooms. The new dining room is a beautiful airy space, with the best views in Edinburgh and our menu reflects how we want to eat – really good, tasty food prepared with a light touch so the fabulous ingredients we source can speak for themselves.”
South Queensferry welcomes the Crab & Lobster Fish Shack
The Crab & Lobster Fish Shack has officially opened in South Queensferry. Located in the former Frankie & Benny’s next to the Dakota Hotel, the new seafood-focused restaurant represents a £350k investment by the Coghill family, who also run Jack ‘O’ Bryan’s in Dunfermline.
The new venue has been described as an “an upmarket Hamptons themed, sit down fish & chip restaurant.”
It boasts an expansive open kitchen, where customers can watch a team of chefs at work, and has a laid back, cool, nautical vibe.
The new eatery showcases all types of fish, crab, and lobster, alongside seafood native to the coast of Scotland, sourced from the high quality suppliers of sustainable fish and seafood.
Bryan Coghill, pictured left, created the concept with Head Chef son, Jack also pictured, wife Michelle, and daughter-in-law Sarah Bryan.
The family has also selected Cash for Kids as their chosen charity.
“We’re really looking forward to working with Cash for Kids, and are especially keen absolutely to support the fantastic Holiday Hunger initiative,” said Bryan.
JOHNNIE
FOXES GOES ON THE MARKET NEWS
Long-established Inverness venue
Johnnie Foxes has been put up for sale by owner Don Lawson who opened the venue nearly 30 years ago.
Located on Bank Street overlooking the River Ness, the bar and restaurant has been a mainstay of the city’s hospitality scene since it opened in 1997. Known for its traditional pub fare, live music and high footfall location, it has built a strong reputation with both locals and visitors.
Also included in the sale is The Den, the adjoining late-night venue added in 2009. Together, the two businesses are being marketed as a rare opportunity to acquire a fully operational city-centre hospitality package.
Selling agent Graham + Sibbald confirmed the combined listing includes two bars, kitchens, function space and extensive outdoor seating, with capacity for over 500 guests across the full site.
Lawson, who also owns other hospitality businesses in the Highlands, said the decision to sell forms part of his retirement plans.
Kentigerns makes its debut in Merchant City
Robert Mullen, affectionately known as Bobsie, has branched out with the opening of Kentigerns in Glasgow’s Merchant City. The bar, formerly The Black Bull on High Street, has been completely stripped back but, as Bobsie so eloquently puts it, remains “a wee old man’s pub where you can go for a drink.”
While the venue has been given a fresh new look, it manages to retain its authenticity.
“We’ve basically ripped it all out and put in new electrics, lighting, signage, and cellar refrigeration,” he says.
Named after Kentigern—also known as St Mungo, the patron saint of Glasgow—the pub pays homage to the saint and features a mural of the High Street on one wall, which also includes the Waverley.
“It’s fitting that such a pub should open just a short distance from where St Mungo is buried,” says Bobsie. “We’ve loosely themed it around him. It’s a pub for everyone.”
Bobsie and his wife Angela also own Babbity Bowster, just across the road, and Ra Ha’s, also in the Merchant City.
““We quietly opened and have already managed to increase the turnover,” he adds. “It will take time to establish, but we plan on running it for the foreseeable future.”
Following a full venue makeover and rebrand led by Lomond Leisure Group, in collaboration with Star Pubs, The Gael & Grain on Sandyford Place has officially opened in the site that was previously Van Winkle, and prior to that, McPhabbs.
It has 65 covers in the main pub and a 30-seat private dining room called ‘ Chuilidh – which is Gaelic for The Secret Hiding Place. There is also a dog-friendly outdoor beer garden.
The venue also offers entertainment with weekly comedy shows hosted in the Comedy Lounge in partnership with Good Egg Comedy.
Sophie Mallon, Chief Marketing Officer of Lomond Leisure Group, said, “We are absolutely delighted to see this project come to fruition in conjunction with Star Pubs. Gael & Grain represents a celebration of Scottish heritage through food, drink, and music. This collaboration has allowed us to create a unique space that truly embodies the spirit of Scotland, and we can’t wait to welcome everyone to experience it.” Look out for the design feature next month.
New Stockbridge pub and restaurant for Hamilton Place
The Captain Darling in Stockbridge has opened on the site of the forer Hamilton’s.
The Òir Group, which has previously operated venues including Bodega and Lucky Yu, is behind the launch and has several more openings planned across Edinburgh over the next nine months. The Captain Darling brings together a classic pub bar with a separate dining area and a modern food offering. The kitchen is led by Edinburgh chef Scott Smith, formerly of the award-winning Fhior, who has partnered with the Òir Group to help shape the concept.
Smith said, “The food’s an important part of The Captain Darling, but it’s not about being a ‘gastro pub.’ We’re keeping things classic – well-made, seasonal dishes that are created to be full of flavour. A key feature will be our grill section, with a rotating selection of meats cooked over coals – proper pub cooking with a bit of flair. Our Sunday roast, with porchetta front and centre, is something we hope becomes a bit of a local tradition.”
Òir Group Director John Howard said, “With The Captain Darling, we want to create a proper pub in the heart of Stockbridge, somewhere that feels part of the neighbourhood from day one. It’s going to be a place people can rely on, whether they’re dropping in for a quick pint, catching up with friends, or sitting down for a good meal. We will be open seven days a week with a relaxed, welcoming vibe, and a strong bar and food menu at its core. Great drinks, quality food, friendly service, a bit of atmosphere – and yes, dogs are always welcome.”
Chef, Scott Smith, and John Howard are pictured. Photography Alix McIntosh.
Lomond Leisure launches Gael and Grain
BRAND NEWS
The
Ardnamurchan Distillery’s wee summer pest is back – and this time, it’s going global. Following a sell-out UK debut in 2024, The Midgie returns in 2025 with 16,500 bottles set to reach shelves worldwide from 26th May.
Distilled in 2017, 2018 and 2019, The Midgie is a lively blend of peated and unpeated spirit matured in Bourbon barrels and Port casks. Bottled at 48% ABV, it offers a balanced bite with sweet, smoky, savoury and floral notes – lingering longer than a summer evening on the West Highland coast.
Retailing at £55, this single malt captures Ardnamurchan’s trademark style with a playful twist. Each bottle features a QR code linking to detailed cask information and background on the dram’s creation – and its infamous namesake.
Managing Director Alex Bruce says,`’ “The Midgie is spreading its wings – fruity, fresh, with a signature maritime profile and just the right amount of Highland bite.” Consider yourself warned – The Midgie is out.`’
30th Anniversary for Arran Distillers
This June marks a significant milestone for Isle of Arran Distillers, as the company celebrates 30 years since the opening of its flagship distillery in Lochranza. Spirit first flowed from its stills on 29th June 1995. What began as a bold effort to revive whisky-making on the island has grown into a flourishing two-distillery enterprise, producing some of Scotland’s most respected single malts.Isle of Arran Distillers remains one of the few independently owned, awardwinning Scotch whisky companies still producing and expanding in Scotland. The core range of Arran Single Malt continues to receive international acclaim, alongside Lagg’s signature Kilmory and Corriecravie expressions
GORDON & MACPHAIL UNVEILS FINAL RELEASE IN ‘MR GEORGE’ LEGACY SERIES
Gordon & MacPhail has announced the fifth and final release in its Mr George Legacy Series – a 70-Year-Old single malt from Glen Grant Distillery. This rare whisky pays tribute to George Urquhart, known as ‘Mr George’, and his lifelong dedication to maturing and bottling exceptional Scotch whisky.
Limited to 130 bottles worldwide, this 1954 vintage celebrates both Mr George’s legacy and the company’s 130th anniversary. Distilled on 24th April 1954 and matured in a first-fill sherry puncheon (cask no. 1823), the whisky was bottled in January 2025 at a natural cask strength of 50.5%. The release is priced at £8,000 and available globally.
The packaging reflects Mr George’s methodical approach to combining spirit, cask and time. A key figure in the rise of single malt Scotch, Mr George joined the family firm in 1933. He later launched the Connoisseurs Choice range in the 1960s, which has since included over 2,000 bottlings from nearly 100 distilleries.
Stuart Urquhart, Mr George’s grandson and Operations Director, “The fifth and final release from the Mr George Legacy Series is the perfect tribute to my grandfather’s lifetime of work, which still impacts our approach today. As we celebrate our 130th anniversary, we not only honour the past but also inspire future generations to continue the innovation and craftsmanship championed by ‘Mr George’.
“As a fourth-generation, family-owned business, we want to commemorate our historic roots and while the Mr George Legacy Series may culminate with this release, my grandfather’s quest for perfection lives on within Gordon & MacPhail.”
SMOKEHEAD 15 YO - THE BOLDEST YET!
The rebellious Islay Single Malt Whisky, Smokehead, has unveiled its latest release – Smokehead 15-Year-Old – an expression that’s both bolder and older than any other in the range.
Bottled at 43% ABV, the 15-Year-Old offers a complex smoky profile, balanced with earthy floral undertones, smooth vanilla and a burst of zesty lemon.
Guided by its mantra, ‘Just follow the smoke’, Smokehead 15YO is aimed at a new wave of whisky drinkers.
Karen Walker, Brand Director for Smokehead Whisky, said: “We’re excited to introduce our Smokehead 15YO as our boldest Smokehead Single Malt yet. This Islay Single Malt is our most outspoken expression and is in keeping with the rest of the Smokehead collection. Its peaty, citrus, smoky notes take the Smokehead concept to an exciting new level and one which will appeal to those who are adventurous and who don’t stay within boundaries.”
Midgie is back
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THE 2025 CAMPARI BAR APPRENTICES
THIS MONTH WE TALK TO THE 2025 CAMPARI APPRENTICES WHO HAVE BEEN ON FINDING OUT MORE ABOUT WHAT MAKES THIS BUSINESS TICK. FROM SPECIAL TRAINING WITH ANDY GEMMELL TO A BAR TAKE-OVER. THEY HAVE BEEN PUT THROUGH THEIR PACES AHEAD OF THE 2025 AWARDS
BY NICOLA WALKER
AIMEE ASHWORTH - LA JUPE HELENSBURGH
Aimee, 25, brings creativity and character to her role as Bar Manager at La Jupe. Having studied both fashion design and sound production, she’s no stranger to expressing herself through different mediums. Her journey has included everything from dog walking to pouring pints, with bar work being a constant since she was 18. She joined La Jupe during the Covid era and quickly found her stride.
Says Aimee, “I always wanted to do something creative. When I started at La Jupe I loved the
EDINBURGH
other staff, their knowledge and the quality of service there. It was refreshing to apply myself somewhere that appreciated me. I also learned to appreciate different wine and was able to share my opinion – it was a great creative outlet.
“Music is my hobby. I’ve played piano since I was 11 and I also play guitar, harmonica and even recently got a banjo. Working in hospitality has also helped with my self-confidence. My favourite cocktail at the moment is a Naked and Famousit’s a great cocktail for all seasons.”
Cameron, 23, has spent his entire hospitality career at the Lynnhurst Hotel, starting at 17, right after leaving school. Six years on, his dedication and growth within the Manorview team speak for themselves. He says, “My first few shifts were serving weddings and I no clue what I was doing! I began as floor staff and I worked my way up from there. Manorview were so good to us during covid so that was one of the reasons I stayed there.”
He continues, “I am a really big fan of motor racing and Formula 1, in fact I’m actually going to
Originally from Kerry in Ireland, Callum, 27, started out bartending in Cork during university. A year ago, he moved to Edinburgh and now works as Bar Manager at Encore with Caledonian Heritable.
Says Callum, “I never really enjoyed the university part but loved the bar part! So I gradually worked my way up to supervisor and manager positions, mostly in hotels. When I moved to Edinburgh I found, although the city is different, the hospitality industry is much the same. I enjoy the fact Edinburgh is so busy.
“In my spare time I do a little bit of rock climbing and go to the gym. I used to surf quite a bit in Ireland, but I can’t really do that in Edinburgh.
“My favourite cocktail is a Paloma. Grapefruit juice is so underrated. People see it on a menu and worry because it can be quite bitter, but it makes such a nice fresh cocktail that’s not overly sweet. I also love a stout whether it’s Murphys or Guinness.”
Silverstone this year! I started racing myself at the age of nine when I went to indoor carting and before long I was driving professionally all over Scotland and UK – so I was quite good at it! I did a bit of coaching as well and I also play football regularly.
“When it comes to cocktails, I personally like something fruity and sweet like a Pornstar Martini or a French Martini. I do like to try new things when I go out though!”
Lewis, 26, began his hospitality career at The Corinthian while at university, later working at Rab Ha’s. He joined Margo as a bartender when it opened just over six months ago and has been part of the team ever since.
He says, “I always had an interest in cocktails, and I got to create cocktails at Rab Ha’s and have a bit of fun with it. My sister lives in the Caribbean and after going on holiday to visit I was offered a job there and went for a year. So, for eight months I was running a cocktail bar in the sun. I was thrown in at the deep end and I had to learn very quickly.
“When I returned to the UK I started at Margo and I’m learning so much more about fusions and technique there. In my spare time I love photography, artwork, music and going to see live gigs.
Cocktail wise, I love a classic simple daiquiri – rum, lime and sugar - or a Paloma. I’ve also recently been getting into whiskies and been enjoying a ‘hauf and hauf’. I love trying new drinks.”
CAMERON EVANS - LYNNHURST HOTEL, JOHNSTONE
CALLUM MCCARTHY - ENCORE
LEWIS CRONE - MARGO, GLASGOW
FINN TRUTER - BREWHEMIA EDINBURGH
Originally from Cape Town, Finn ,25, began his hospitality journey in Aberdeen after moving to Scotland at age ten. While studying Mechanical Engineering in Edinburgh, he worked in bars like Revolution and Cask Smugglers. He’s been Bar Supervisor at Brewhemia since Christmas.
He says, “At Cask Smugglers I learned about working on drinks menus and I very much enjoyed my time there. When it closed down, I started at Brewhemia. It’s a much bigger venue and different pace from what I was used to but I really like it!
“My hobbies include rugby which I used to play at quite a high level and I also love nerd culture - Warhammer, playing D&D, reading books and playing computer games.
“My favourite cocktail is New York Sour –it’s like a warm hug in glass. For a similar reason I like an Old Fashioned - it’s a nice sipping drink and there is so much stuff you can do with them. I’d love to visit Japan to sample the drinks culture there, plus it has the world’s longest and the worlds faster rollercoaster - I’d have the time of my life!”
Stuart ,24, has been with Signature for three years, starting at Cold Town House before moving to Badger & Co, where he now brings his experience and passion for hospitality to the team.
ANYA GARROW - GLENEAGLES, AUCHTERARDER
Anya, 21, began her hospitality career at a pub in Perth. She joined Gleneagles as a bartender three years ago and loves being part of the team there.
Says Anya, “The team is the most important part for me, but I also love how busy it is. The service is so important here and there are so many different checkpoints you need to hit. It’s really rewarding to do that smoothly, especially when it’s busy. I’m really enjoying bartending here currently, but I would like to work my way up some day and I’d also love to travel around Europe at some point.
“My favourite cocktail to drink is a Grasshopper because I like the mint chocolate favour. However, my favourite cocktail to make is a Ramos Gin Fizz - I like the challenge as it’s like a souffle in a glass – it just looks amazing.
“A new hobby I have is playing golf. I’m not very good yet though as it’s a new thing for me. I started because I’m able to play at Gleneagles. I also like spending time with friends and family. Drinks wise I like beer and enjoy and IPA or a Guinness.”
Says Stuart, “I’ve worked in hospitality since I was 15 when I had a summer job at The Strathardle Inn. My cousin worked for Signature at their head office and after university I went to Edinburgh to work for the summer – I just fell in love with the people and the place. I’ve always been fascinated by pub culture and drinks so I thought I might as well make it into a career!
“I love the outdoors and one of my hobbies is fly fishing. I’m also passionate about rugby and enjoy socialising with my friends.
“Where cocktails are concerned, I love something stirred down and brown - the Old Fashioned always has a place in my heart. However, I’ve recently been enjoying high balls and experimenting with carbonated drinks. In Cold Town House we bought a carbonation rig and got really invested in making clarified and carbonated cocktails to expand that repertoire. It was really fun.”
LOUISE TURNER –RABBLE, EDINBURGH
Louise, 20, made the switch to hospitality after working as a secretary for a roofing company. She started as part of the team at Montpeliers’ Indigo Yard but has recently moved to Rabble to be a Duty Manager.
She says, “When I worked as a secretary I was in office by myself a lot of the time and missed the social aspects of a job like meeting people and making new friends. I had previously worked at chip shop on the Royal Mile when I was 15 so I decided to return to hospitality. The opportunity for progression with Montpeliers is phenomenal and the staff that work with company are so friendly and amazing.
“On my days off I used to enjoy horse riding but it’s so time consuming. So, instead I now enjoy spending time with my friends and going for walks and hikes up the Pentland Hills and Arthur’s Seat.
“My favourite cocktail has to be an Amaretto Sour – I’ve got a sweet tooth, so I love cocktails on the sweeter side. I like making sweeter cocktails as well as I find you can add more flavours to them.”
WESLEY SMITH - DI MAGGIO’S, EAST KILBRIDE
Originally from Portsmouth, Wes, 33, moved to Cumbernauld at the age of seven. He started in hospitality as a chef at 19 but soon found his passion behind the bar. He’s been Bar Manager at Di Maggio’s for a year now.
Says Wes, “I’ve worked in a few different bars in Glasgow, I was at The Social for eight years and after that I worked at the Taphouse Bar & Kitchen in the West End for four years before coming to work for DRG. East Kilbride was a big change for me as Di Maggio’s is more family orientated, but I still enjoy it.
“In my spare time I like to play guitar and I sing. I have a really eclectic taste in music, I’ll literally listen to anything, but I do enjoy traditional Scottish folk music. Other than that, I like to go fishing.
“To drink, I absolutely love a Bloody Mary - I’m really into spicy stuff! When I’m making cocktails I love to make classic cocktails like an Old Fashioned or a Negroni and I love to make them correctly. I’m a bit of a traditionalist when it comes to that.”
RAISING A GLASS TO
SCOTLAND’S LAGER AND BEER MARKET IS RAISING THE BAR. NEW DATA FROM THE LATEST HEINEKEN BEER REPORT REVEALS THAT BEER CONTINUES TO OUTPACE EVERY OTHER DRINKS CATEGORY IN THE UK ONTRADE, NOW WORTH A STAGGERING £13.8 BILLION, AND SCOTLAND IS VERY MUCH PART OF THIS UPWARD TREND.
BY NICOLA YOUNG
As the thirst for quality draught and craft options grows, consumers are making beer a central part of their social experience, even as other categories like wine and spirits see a dip. This feature takes a look at the latest stats, explores what’s driving Scottish drinkers to choose beer, and spotlights the brands and trends set to define the next chapter in Scotland’s beer story.
MARKET MOMENTUM BUILDING STEAM
The beer category continues to outpace the wider drinks market, growing faster than cider, wine, spirits and soft drinks in the UK On-Trade. With year-on-year value growth of 3%, beer is now worth £13.8 billion to pubs, bars and restaurants. While total volume of On-Trade beer sales has contracted by 368 KHL year on year, average price per litre has risen by 4.8% over the same period, now sitting at £8.22.
The positive news for beer is that it now commands 44% of total wet sales in the On-Trade by value, pointing to the fact that consumers view beer - particularly draught beer - as a critical part of the experience of going to the pub. In fact, 21% of the UK population visit the On-Trade weekly and 16% of them drink beer when there.
SCOTLAND’S ON DRAUGHT
Recent CGA data shows there is demand for a wide range of categories on draught, with classic lagers, continental lagers and ciders all named in the ten biggest draught brands in Scotland. Tennent’s takes the number one spot, followed by Guinness and Birra Moretti L’Autentica, whilst Strongbow Original is the number one cider in Scotland. With space at a premium, it’s important that operators in Scotland are listing brands from each category where they can, to ensure they’re offering a breadth of choice. The stout revolution has been particularly remarkable. Only a few years ago, writing about beer trends and starting with stout would have seemed unthinkable, but things have changed dramatically. Over the last six months alone, stout has grown from having a 12% share by value of the draught beer and cider market to having a 17% share - almost double its size three years ago.
Guinness Draught dominates with a staggering 98% of the stout market by value, worth £456M in the latest 12 weeks, but the much-publicised Guinness shortages of late 2024/early 2025 created opportunities for rivals like Murphy’s Irish Stout, which saw a sales uplift of 897% in the first quarter of 2025.
WORLD LAGERS LEADING THE CHARGE
“Within the beer category, World Lager has been the standout performer in the last few years, with the segment growing 18% in value over just the last 12 weeks in Scotland,” notes Serena Smith, Head of Category, On-Trade at Heineken UK. “It is in fact now the
segment that holds the biggest share of the beer category at 25% in Great Britain. We expect this trend to continue and World Lager to be one of the biggest selling categories this year.”
Spanish lagers are particularly in high demand in Scotland, achieving 26% value growth. Spanish brands now account for around 31% of World Lager sales by value and Italian lagers accounts for 28%.
Leading the charge are Madri Excepcional (£852M), Birra Moretti (£1.05BN), and San Miguel (£397M).
While over the last 12 months Favela, the Brazilian offering has made an impact in the independent trade.
“Given the significant demand among drinkers, adding a mainstream or premium Spanish lager to the bar could be a great option for Scottish operators to increase sales, if they don’t yet have a Spanish brand in their range,” Smith advises.
THE NO AND LOW REVOLUTION
The No and Low beer category is worth £16.9M in Scotland, gaining £4.5M in the last year. Engagement in the category is growing across all age groups, as consumers look to balance out drinking sessions with moderation. As with many emerging trends, the most engagement is among younger drinkers, with 14% of 18–24-year-olds more likely to choose a No & Low alcohol option when drinking out of home.
Heineken® 0.0 is the number one No and Low alcohol lager brand in Scotland. With excellent brand recognition and trusted by consumers, Heineken® 0.0 is well placed to introduce consumers into the No and Low alcohol category. Containing no additives or artificial preservatives, it’s available in packaged, draught and BLADE formats to meet demand without compromising on experience, quality or flavour.
“Whilst the No and Low alcohol sector has broadened to include spirits, cider and wine, beer continues to dominate the category,” Smith explains. “With its growth year on year, and as a leader in an advancing category within the Scottish market, operators should be stocking Heineken® 0.0 to keep up with increasing consumer demand.”
FIVE DRIVERS OF GROWTH
Heineken has identified five key drivers that will influence consumer behaviour between now and 2026, potentially increasing the value growth of the beer and cider market to £1BN:
My Perfect Serve (£262M potential): A third of consumers aren’t sure if they’ve ever had a perfect pint. Simply delivering the perfect pint every time - expertly poured, at the correct temperature and in the right glass - can help deliver exceptional customer experiences.
The Wonderful Everyday (£160M potential): There’s been a shift
TO BEER
to lower tempo and more informal occasions. Events that lend themselves to earlier in the day, inter-pub quizzes or gaming nights can help encourage customers through the door.
Making Memories Together (£257M potential): Big sporting events, national celebrations and venue events are opportunities to tempt in customers. 97% of Gen Z want experiences in pubs and bars that they can’t get at home.
Discover More (£117M potential): 44% of consumers are undecided on their drink until they reach the venue. People enjoy discovering new beers, with younger generations particularly motivated by trying new things.
Mindful Choices (£208M potential): 7 in 10 of us are aiming for a healthier lifestyle. With beer being the most popular No and Low alcohol alternative, there’s huge opportunity for pubs to ‘Hero the Zero’.
While Heineken leads innovation in the No and Low space and drives category growth, Molson Coors maintains a strong presence through its portfolio. Carling remains the UK’s best-selling beer and central to its UK strategy, while premium brands like Madrí Excepcional have experienced significant growth. It was the fastestgrowing major beer brand in both volume and value sales.
Scotland’s beer market is evolving rapidly, driven by consumer demand for quality, variety and experiences that can’t be replicated at home. From the stout revolution to the Spanish lager boom and the growing No and Low category, operators who adapt their offerings to these trends will be best positioned to capitalise on the £1BN growth opportunity ahead.
“To combat changing consumer habits, operators must adapt to succeed,” Smith concludes. “It is vital to analyse every aspect of your business to attract custom and increase dwell time: from your online presence to making smart choices about what you stock and where you put it.”
THE LECKIE BROTHERS: A TOUR DE FORCE
BY SUSAN YOUNG
Thirty years ago, Stephen Leckie returned to Scotland to take the reins of his family business, Crieff Hydro, from his father and Managing Director, John Leckie. Since then, he’s steered the company into the future while preserving its proud legacy as Scotland’s oldest registered trading business. Today, the sixth generation of Leckies—Richard, Charlie, Louisa, and Sarah—are stepping up and making their mark to ensure the family succession continues, stronger than ever.
Certainly they have big shoes to fill – because parents Stephen and Fiona rose to the challenge with the Crieff Hydro Family of Hotels and have built it into one of the best respected hotel companies in the country. Today, it has a portfolio of eight establishments under its belt. Now, although they are still massively involved, the next generation is already having a significant impact on the business, but this time around it has been a smoother integration with sons Richard and Charlie benefitting from their parents’ wise counsel.
Explains Richard, “Dad came back because of an emergency, and he didn’t get to work with our granddad John. But, we’ve been very lucky because we have been able to work alongside our parents and have learned so much from them. I think Dad enjoys working with us too. There’s nobody you can trust more than family.”
He adds, “I think it helps that we’re a very, very close family. And we have always been led by Dad’s policy of honesty. If you can’t be honest with your family, who can you be honest with? So we’ve always had the open conversations about who’s doing what and who would like to do what.”
They certainly have got off to a flying start. Their first major task, a £5 million refurbishment of Crieff Hydro, the business’s largestever investment, was completed on time and on budget.
The refurbishment included the creation of the Ballroom Bar, the refurbishment of The Brasserie, The Winter Garden, The Loggia, and the establishment of The Hermitage—a speakeasy-style bar— and last but not least, EAST, an Asian-inspired restaurant. (See our design feature.)
I caught up with the two brothers to discuss the project and their evolving roles in the business.
It was immediately clear both are deeply passionate about Crieff Hydro,their family business and hospitality in general. Although not twins, they often speak in sync, and their enthusiasm is infectious. They also have taken their own routes into the family business. Richard returned to the business seven years ago after earning a degree in Business Management in Edinburgh. While studying, he held various summer jobs at Crieff Hydro—including as a water-ski instructor and team leader at Action Glen. After graduating, he spent time in Oban working for Freedom Hotels at the Skipinnish Ceilidh House, managing a team of 20 to host Scottish ceilidh dances for tourists.
He later launched his own cleaning company and, alongside Charlie, co-founded Loch Earn Watersports and opened a bar in Edinburgh, The Boozy Beaver, which the two ran before eventually selling. These entrepreneurial ventures certainly gave them real-world experience.
“Running our own businesses taught us a lot - for instance payroll, insurance and customer service,” says Charlie. “It gave us a grounding in how operations really work.”
Richard adds, “I was still running my cleaning business when Dad called and said the Activity Centre Manager had left and would I come back and run Action Glen? I tried to juggle both, but eventually committed full-time. I thought, if we’re doing this, let’s go all in.”
Charlie’s journey back into the business took a different route. He studied International Business Management with Law at HeriotWatt University, spent a ski season abroad, and returned just as the pandemic hit. After recovering from a skiing injury, he started working between the marketing department and was instrumental in the creation of the hotel’s own 1881 gin distillery at Peebles. In late 2023, he became an Associate Director.
Part and parcel of bringing a new generation on board is that they bring new ideas to the table. And it was the desire to help improve the businesses finances that started as a refurbishment of the Ballroom, and turned into a mammoth £5m task.
But this wasn’t a vanity project - it was a lifeline.
Post-pandemic, the hotel was losing £1 million a year. Says Richard. “This project wasn’t just about aesthetics - it was about profit protection and business survival.”
Although not on the hotel’s board, the brothers created a detailed proposal and presented it ahead of a board meeting. And it was approved.
Charlie explains, “The ballroom wasn’t working. We ran the numbers and identified that we needed 56 more seats to drive food and beverage revenue. That’s where the new Ballroom Bar came in. We weren’t trying to persuade anyone—we were presenting a case for recovery.”
Richard adds, “We had the support of Managing Director John Jennett,” “He’s done a lot of these types of developments before and was a huge help throughout. But he wasn’t looking over our shoulders - he trusted us.”
Charlie continues, “There also a strong leadership team at the hotel and we have learned a lot from them, and we’re still learning. But John and Dad let us get on with the project—and we delivered it on time.”
The changes to the hotel were made to reverse the fortunes of the business by reflecting the shift in guest expectations that has come about.
“Our customers have changed, and we’ve had to adapt,” says Charlie. “People want more variety - they want to use the spa, have lunches, brunches, and cocktails. This investment supports that.”
“We need to cater to everyone,” adds Richard. “Couples, families, groups - it’s a big hotel with 215 bedrooms, and we’ve got the space to offer more.”
The duo has also placed greater focus on standardising quality across the group’s seven other properties. “This is the mothership,” says Charlie. “We live here. But the improvements we’re making at Crieff will roll out to the rest of the estate, too from what pillows we use to menu design.”
THE LECKIE BROTHERS: A TOUR DE FORCE
They even brought in a menu psychologist - James Hacon, someone they connected with during the pandemic, to help optimise menus and elevate the dining experience across all hotels.
“Dad had actually met him in a shop. I was working in the marketing department at the hotel, at the time, and we didn’t realise he lived locally. James came in for a chat, which ended up lasting hours, and then we got him to go through all our menus. It was fascinating and very useful.” says Charlie.
He adds “ We get all our meat from Frank Yorke, whom we’ve got a very close relationship with. They are a fantastic business to work with, and they have been really supportive, especially when we were trying to develop something new, like East. We wanted to use Scottish produce, but still have East Asian cuisine, and Frank was very helpful with that. His is also a family business.” He continues, “Certainly over the past 18 months, with the focus on redeveloping our food and beverage offering, Richard and I have got a lot closer to all aspects of the operation of the business.”
While they’re modernising Crieff Hydro, they’re also preserving its traditions. In fact, they pointed out quite a few of them to me as we went around the hotel. From teaspoons to old bills, they all have pride of place on the walls in the newly created spaces.
They explain, ‘We always talked about having a small museum and we had all the artefacts stored away in the attic. We gave Suzy Kingswood, our designer free rein and she selected the best and it is lovely to see them around the hotel.”
Richard recalls how formal The Meikle restaurant used to be. “The Meikle used to be a restaurant where you’d have to wear a shirt and tie before you could get in to dine there. We had a box of ties you could borrow for the night. And if you were late for dinner, you were fined a penny. We still have the penny box.”
Says Richard, “You know, we all, as a family, learned to dance in The Ballroom, but we had to move on and keep up with the demands of the customer.”
“Now the new bar is a beautiful, relaxed space for guests and the local community alike,” says Charlie. “I think we’ve modernised, and yet still manage to keep its identity.”
But we can’t expect our customers to do that now.
Some rituals have been moved rather than removed. Scottish country dancing, once a nightly affair in the Ballroom, now takes place in the Drawing Room—a grand space that still houses the original 1919 organ donated by Dr. Thomas Henry Meikle’s wife.
Still, maintaining a 156-year-old building has its challenges and the two have certainly been on a steep learning curve and quickly realised how important investing in the fabric of the building was too.
“Preservation is part of our responsibility. We need to preserve the history and heritage of the building.
“Something like window replacement isn’t glamorous - it doesn’t generate revenue, but it’s essential to protect the building’s future. There was no point refurbishing the interior if people were getting draughts from the windows. It is just common sense. But it is also important for cutting down on energy use and creates a more sustainable environment. Although it was expensive to do, we will now make energy savings.”
As the sixth generation there is still a lot on the family’s shoulders but it really is a team effort. The brothers not only work together—they live together on the estate, near their parents, Stephen and Fiona.
“We genuinely get on really well,” says Charlie. “We complement each other and we’re both passionate about work and about the same hobbies, skiing, watersports and classic cars.”
“Tinkering with our cars helps us switch gears,” adds Richard. “Whether it’s polishing them, changing seats, or just heading off to the west coast with the caravan or the Rib - we love that kind of adventure.”
Despite their busy lives, they’ve made team culture a priority at the hotel. “We’ve started run clubs, wellness walks, and staff barbecues,” says Charlie. “It’s about building a strong team, not just a strong business.”
But he admits, “At the dinner table, there’s no small talk, we talk business, Richard laughs. “We were brought up in hospitality. It’s who we are, we enjoy talking about it.”
Charlie concludes, “There are so many great hotels in Scotland, but our guests choose to come to us. And that means everything.” And with that the two departed to give some guests a tour of their classic cars.
The entries for this years awards close on 20th June...and if you are reading this after the 20th - I’m afraid it is too late to get your entry in. 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. Due to requests from hoteliers and communithy pubs we have also added these two categories to the awards. The ceremony will take place at the Doubletree Hilton in Cambridge Street on 26th August with all finalists receiving complimentary tickets.
WHISKY BAR OF THE YEAR
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.
BEST COCKTAIL BAR OF THE YEAR
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.
THE 2025 CATEGORIES
EMERGING ENTREPRENEUR OF THE YEAR
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.
dog friendly pub of the year
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!
CATEGORIES
BAR APPRENTICE 2025
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
award for cocktail excellence in neighbourhood venues
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.
Whisky Guru Rising Star Award
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
THE 2025 CATEGORIES
best late night venue
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!
employEr of the year
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.
MANAGER of the year
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.
best drinks offering
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.
CATEGORIES
best irish bar 2025
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.
mixologist
of the year
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.
sports bar of the
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.
year award for outstanding quality
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.
THE 2025 CATEGORIES
best beer garden 2025
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.
gastro pub of the year 2025
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.
new bar of the year 2025
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.
community pub of the year
Do you know a local pub that goes above and beyond for its community? Whether it’s hosting charity fundraisers, supporting local sports teams, offering a warm space during tough times, or organising community events that bring people together, these pubs are more than just places to grab a drink — they’re the heartbeat of ourcommunities . From food drives to fundraising, open mic nights to mental health support groups, many local pubs quietly do incredible work that deserves to be recognised and celebrated. If you know a pub making a real difference, now’s the time to shine a light on them. Enter at www.scottishbarandpubawards.com to enter.
hotel bar of the year 2025
We are looking for a Hotel Bar that you love. A hotel bar that epitomises the best of all things Scottish. Do you know a hotel that offers great service, and a bar that allows you to relax – either pre-activity or post activity or are you one? The judges will be looking for a bar with ambience, a good range of drinks, cocktails too, and it goes without saying... service with a smile. Head to www.scottishbarandpubawards.com to enter.
pub of the year
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’.
RARITY WHISKY EXPERIENCE
ThunderDog
BYRES ROAD, GLASGOW
BY NICOLA WALKER
Bucks Bar Group has expanded its popular portfolio once again with the launch of Thunderdog Pub + Diner, a bold new addition to Glasgow’s West End dining scene. Located on Byres Road, this is the group’s seventh venue, and a dynamic sister site to the city-centre favourite, Thundercat, on Miller Street.
The space has undergone a dramatic £250,000 transformation and is the group’s largest location to date. Thunderdog boasts over 100 indoor covers and an additional 40 al fresco seats, blending the signature Thundercat high-energy vibes with fresh West End flair. Open daily until midnight Monday to Wednesday and until 1am from Thursday through Sunday, it looks set to become a late-night staple in the area.
Owner Michael Bergson told DRAM, “I always liked the idea of a site on Byres Road, but we already had three Bucks Bars in Glasgow, so the Thundercat brand seemed a good fit for that area. It’s a similar concept to Thundercat with the same cocktail list, a good range of draft beers, deep dish pizzas, smash burgers etc but with a larger range of hotdogs.
“In the concept for Thundercat I had noticed young people weren’t going to nightclubs as much anymore, but they still wanted a high energy fun environment - so we tried to recreate that with a pub and diner. Unfortunately we couldn’t roll out the name Thundercat due to the trademark, but we came up with the name Thunderdog and idea
of having about 10 different choices of hotdogs on the menu with different toppings and flavours inspired by the Bucks Bar burgers. Its casual food that everyone enjoys but what we are serving is amplified versions of these classics that are packed with flavour and are a real assault on the tastebuds.
“There’s a lot of students in the West End and I think in the current climate people are just looking for somewhere they can go to really enjoy themselves. The whole idea was to make sure things aren’t too expensive and create a busy atmosphere every night. The fact that we have a late-night license is great as you can just come in and have a few drinks and chill. We’ve had a great mix of people so far and Thursday to Sunday we have DJs on until 1am. It feels like something special.”
And it definitely makes an impression! With its bold black, red, and gold frontage, glowing neon signage, and eye-catching Thunderdog branding, the venue lights up Byres Road from the moment you arrive. The project was led personally by Michael, and it was brought it to life in just nine weeks - one of the fastest turnarounds for the group to date. Vertice Joinery took the lead as main contractors, helping deliver the ambitious transformation on time.
Inside, the décor draws inspiration from the building’s original architectural features. The result is a space that feels both fresh and familiar - blending Bucks Bar’s signature attitude with a nod to
the site’s historic character.
The space is cleverly divided into two distinct rooms, anchored by a striking vintage wooden bar at its centre which serves both sides. The design captures that elevated New York dive bar aesthetic that fans of Thundercat and Bucks Bar will instantly recognise - gritty, stylish, and full of character.
Says Michael, “We just stripped everything back to see what we had to work with, and we found so many cool features we liked. I love real brick and one of the things I thought was really funny from a design perspective is that we stripped off brick tiles and other layers of the wall to find real brick behind it. So, we’ve got a nice mix of old and new with the neons, new lighting and disco balls but also the old rare wood bar and the bare brick”
The venue’s original features have been brought to life with bold, expressive touches. The central bar glows under a wash of red downlighting, while the exposed brick walls are now covered in vibrant graffiti, painted symbols, artwork and glowing neon signs that give the space its unmistakable attitude. Signature elements from Thundercat have been woven in too - from the moody red lighting and mirror balls to the plush red Chesterfield booths and tables, creating a familiar yet fresh aesthetic.
In the first room, the original ceiling has been reimagined with dramatic paint effects that draw the eye upward, while the second
room features classic tin ceiling tiles - a recurring design theme across Bucks Bar Group venues. But perhaps the most showstopping detail? A colossal mirror ball suspended from the ceiling which casts a shimmering glow across the space.
Michael explains, “I ordered the giant mirror ball and although I read the sizes it wasn’t until I received it we realised how big it actually was! It was going to be impossible to walk past so we’ve actually had to cut a hole into the ceiling to raise it up so people weren’t banging their head on it! It’s a real statement piece and everyone has commented on it. It gives good light, feeling and movement and makes the room feel busy and vibrant – I’m a bit of a fan of it.
“The other thing I love about Thunderdog is all the spaces and corners - you can feel private as a group, but still be part of the vibrant atmosphere. We’re already getting group bookings coming in and we’ve got a lot more space to do that here – from 5 to 50.”
As part of the transformation, the team have also installed a brandnew kitchen and state-of-the-art extraction system - ready to meet the demands of what’s sure to be a steady stream of hungry guests drawn in by the venue’s striking design and atmosphere. Next on the horizon for Bucks Bar Group is their newest venture: a Bucks Bar in St Andrews, where refurbishment is already underway. If their track record is anything to go by, it’s set to be another hit, and one well worth a visit when doors open!
HERRINGBONE BARNTON, EDINBURGH
BY NICOLA WALKER
Buzzworks continues to grow its stylish Herringbone brand with the launch of a fourth location - this time in the leafy, residential Edinburgh suburb of Barnton - joining its well-loved sister venues in Goldenacre, Abbeyhill, and North Berwick.
Located on a bustling corner at 201–205 Whitehouse Road, the new bar and restaurant has undergone a dramatic transformation from its former life as a Sainsbury’s store. Now reimagined as a stylish and inviting space, the venue offers seating for 110 guests indoors, with room for 20 more on a charming outdoor terrace shaded by a distinctive blue and grey striped awning. The Herringbone logo is boldly painted across the exposed brick façade, blending seamlessly into a soft blue frontage that sets the tone for the warm, welcoming atmosphere inside. With its fresh design and friendly vibe, this new addition will no doubt quickly becoming a vibrant social hub for the Barnton community.
In a design landscape often cluttered with industrial monotony or fleeting minimalism, this recently unveiled restaurant carves out a refreshing middle ground: vibrant yet relaxed, stylish yet deeply comfortable. This dining space invites guests to linger - not just over their meals, but within a design that feels like a warm embrace. As with the other Herringbone sites, the interior features a Scandinavian-inspired design which blends natural textures and calming tones with modern, upscale comfort. The first thing that strikes vis-
itors is the palette - a masterclass in restraint and harmony. Muted sage greens, teal, sand and sun-washed yellows meet natural wood tones and raw ceramic finishes creating a soft earthy feel. These hues also give off a tranquil, coastal vibe which ties into the East Lothian heritage of the Herringbone brand.
From the light wood parquet flooring and polished tables to the pops of colour from the walls and ceiling there is an abundance of clean lines, organic shapes and an understated elegance. A mural in flowing, abstract lines graces one wall, bringing a gentle human touch that balances the architectural geometry of the furnishings. Planters spill with greenery across ledges and tables, bringing freshness to the space and enhancing the sense of vitality.
The lighting is warm and ambient, creating a cosy, relaxed space ideal for all-day dining and large windows add to the open, airy layout.
Soft, contemporary lighting in sculptural shapes hovers overhead, bathing the room in a golden glow. Oversized lantern-style fixtures in blush and amber tones cascade from the ceiling and all blend with the natural colour palette. A standout feature is the generously sized, drum-like pendant lights which are wrapped in a neutral, linen like fabric and adorned with a fringe of soft, cream-colored tassels. These striking pieces, suspended near the bar area, combine bohemian flair and a touch of whimsy with sophistication, serving as both
a functional light source and a bold decorative statement.
The entire layout is a lesson in thoughtful zoning. The bar area brings a real pop of colour alongside structured lines with rows of hanging glassware, turquoise tiling, and geometric shelving. Above this a natural wood gantry meets the natural concrete ceiling.
The bar seating is also dynamic, with patterned stools creating a casual, social atmosphere. Just steps away, the main dining area offers more secluded booths and round tables for intimate meals or family-style gatherings. This sense of fluidity continues throughout, with varied chair designs, softly rounded edges on chairs and tables, and cushioned bench seating which all contribute to a tactile, welcoming atmosphere. Decorative elements are kept minimal, allowing the materials and layout to speak for themselves.
Overall, Herringbone is a modern neighbourhood retreat that feels like a space designed to be inhabited, not just admired. The ambiance is curated yet comfortable, elegant without being elitist. Every design choice seems to encourage lingering whether it be over a glass of wine at the bar, a weekend brunch in the sunlit corner, or a quiet dinner for two nestled in a booth. This restaurant invites you to settle in, take a breath, and let design quietly deepen your dining experience. I’m sure that’s exactly what the Barnton community will be letting it do.
T: 0141 552 4368 F: 0141 552 4731
E: fish@bernardcorrigan.com
We are an established specialist in upholstery and curtains. Whether commercial or private, every project we undertake is completed to our uncompromising high standards. Congratulations to Paesano.
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PAESANO SHAWLANDS, GLASGOW
BY NICOLA WALKER
The DRG (Di Maggio’s Restaurant Group) has unveiled a brandnew Paesano Pizza restaurant in the South Side of Glasgow, at 1038-1040 Pollokshaws Road. The new venue occupies the former Di Maggio’s Shawlands site, a much-loved local institution that first opened its doors in 1985. Director of DRG, Mario Gizzi, told DRAM, ““Opening in Shawlands has been something special. The space suits the Paesano brand perfectly, and it’s been incredible to see so many familiar faces come through the doors, giving the old Di Maggio’s spot a whole new chapter.”
The restaurant sits in a classic red sandstone tenement corner building and tall windows span the front framed in a sleek grey. Minimalist branding is used on the windows where bold gold lettering reads ‘PAESANO PIZZA’ on the glass. Above this the façade has been stripped back to reveal weathered historic signage giving a nod to the locations history and a real sense of character. The design of the new Paesano’s balances industrial minimalism with warm, rustic touches. The designers have kept the original exposed brickwork and paired it with herringbone parquet flooring and polished concrete floors that lend the space a moody, contemporary charm. The generous use of warm-toned timber
softens the industrial base.
One of the most eye-catching features is the open kitchen with a huge wood fired pizza oven which is set against white-tiled walls. This theatrical open setup, central to Paesano’s appeal, which celebrates pizza craftsmanship.
The dining area itself is spacious and cleverly zoned. Large wooden communal tables with bench seating creates a casual, sociable dining experience, while there are more intimate booths near the windows. There is also burgundy ribbed leather banquettes which run the length of the wall which has been installed by industry experts, LECS Upholstery. This has been paired with dark bentwood chairs and wood-topped tables. Narrow angled mirrors above the banquette seating creates a sense of expanded space and allow diners to catch movement in the room. Vertical wood panelling has also been used and has been painted in white to create a distressed look.
There is additional seating areas towards the front of the restaurant where tall chairs are positioned at sleek white and grey marble counters which allows customers a view of the world going by. The floor-to-ceiling windows flood the space with natural light during the day, while in the evening, soft lighting and natural materials combine
to create a cozy yet stylish ambiance.
The focal point of the space has to be the oversized brightly lit ‘PAESANO’ sign, constructed in vintage marquee lettering with warm filament bulbs. It acts as a bold, theatrical centrepiece which brings both energy and strong brand identity into the space.
Wall-mounted tubular lights flank the sign, reinforcing the industrial feel.
In fact, each of the various striking industrial-style pendant lights - fitted with exposed Edison bulbs - adds a warm, sculptural glow to the space, making them as much a design feature as a source of light.
Each decorative detail of the venue has been thoughtfully considered, and the Paesano branding is prominent everywhere - from the signature yellow Paesano-branded tin for holding cutlery to the shelving on the side wall which is neatly stacked with additional yellow tins. This is a great example of playful product-as-decor styling. By revitalising a historic site and giving it a distinctive new identity, DRG has reinforced Paesano’s reputation as one of Glasgow’s most beloved casual dining brands. And if Shawlands is any indication, the future looks very bright and certainly very tasty!
SUE SAYS!
/dram.scotland @dramscotland
Last month, the Scottish Government announced that it will commission an independent review of non-domestic rates for the licensed trade. The plan is to have it completed by next year, with a commitment to implement the review’s recommendations before 2029.
All the trade bodies have been very active in trying to secure a review of what is an unfair burden on hospitality. Until now, it has seemed that the trade is not being listened to. I find it amazing that some politicians still don’t realise that hospitality is rated on turnover — and that is why it is unfair.
The thorny issue of methodology has to be considered, and I couldn’t think of a better body to do it than the Fraser of Allander Institute, who I’m sure could also carry out an impact study on what will happen to the Scottish hospitality economy if there is no change.
The Scottish Hospitality Group held its recent lunch at Sebb’s in Glasgow, sponsored by William Grant’s. It was a well-attended lunch, with members receiving an SHG update from Stephen Montgomery, an insight into Monkey Shoulder and its marketing, and a few wellexecuted cocktails too. The food and the service were absolutely excellent. Well done, Jonathan MacDonald — you’ve put together an outstanding team and created a fantastic venue. If you haven’t been there, put it on your ‘to-visit’ list.
Most of all, it was an opportunity for like-minded hospitality professionals to catch up with each other and share information.
I popped down to see the Rarity Whisky Experience at Bridge Gardens, Box Hub, organised by Inverarity Morton. All the exhibitors and attendees I spoke to were most impressed and loved the fact that it was a whisky-only event for trade professionals. It provided the time and space to talk to folk in the know and to learn what the brands were doing. A great new initiative
I enjoyed a fabulous night recently with restaurateur Anthony Ceccini and his family. It was a celebration of all things Barga, held at his restaurant, Osso da Cecchini’s, in Ayr.
And it was for a very good cause too— raising money for Maggie’s. A great time was had by all, and the evening raised £1,100. It was lovely to see Caterina Campani, Mayor of Barga who came joined us for the event.
Uncle Bob, aka Bob Taylor, celebrated his 80th in style — first with a bash at Singlend with friends and family, and then he and his crew headed to Italy for a 200-mile cycle, ending up in Barga. They raised money for The BEN and had a truly memorable experience.
The Mayor of Barga — who had recently been in Ayr at Cecchini’s — made it back in time to congratulate Bob and his merry crew. Well done to all concerned. As for Bob — he is a legend! He said, “It was unbelievable. It was a great team of guys, it was cycling, nice meals and we were very well looked after.”
Last but not least, I joined Ian Macleod to celebrate the launch of the 21-year-old Tamdhu at the Balmoral Hotel in Edinburgh recently. We used to go to lunch regularly, but over the last few years, those gatherings have tapered off.
Brand Director Iain Weir was spot on when he said that this industry is all about the people—and if we’re not meeting them, we don’t form such warm relationships or make new friends.
Needless to say, it was a lovely lunch: great whisky, tasty food, and convivial company.
PS Thanks to photographer Craig Young for the cover photograph of Bob and the girls and the pictures above.
Marlborough Granite is one of the most recognisable names in the Marble and Granite industry and over the past twenty years we have endeavoured to provide our clients with a service and commmitment which we believe is the cornerstone of our success.
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