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.
The latest CNC and Water Jet technology, combined with traditional hand masonry skills ensure a perfect finish on all our products. Our materials are sourced worldwide through a network of trusted distributors and slab processors.
It’s great to have seen the sun out and long may it continue. Especially since I am out and about doing a wee bit of mystery shopping. This is definitely my favourite time of the year.
Recently I caught up with Graeme Cheevers at his new restaurant Loma at Loch Lomond. It was a real pleasure to sit down and have a chat and to meet his lovely wife Cristina. The interview is on page 14.
Nicola Walker was certainly busy checking out some new bars and restaurants in the shape of Gael & Grain in Glasgow and Edinburgh venues The Captain Darling and the Crab & Lobster Fish Shack.
She also reached out to licensees and managers to find out the reps they wanted to nominate for this month’s feature as going above and beyond. See page 8.
As the summer kicks in cider sales will go through the roof, check out some of the interesting facts about cider sales in Scotland and beyond on page 7
We also have some pictures from the recent Campari Bar Apprentice takeover at The Gate.
Until next month.
Susan Young, Editor susan@mediaworldltd.com
dramscotland.co.uk
SCOTLAND’S GREAT REPS
Nicola Walker reports.
IN SEARCH OF PERFECTION Susan Young talks to Chef Graeme Cheevers
19 DESIGN FOCUS Gael & Grain, Glasgow; The Captain Darling, Edinburgh and the Crab & Lobster Fish Shack in South Queensferry.
CAMPARI BAR APPRENTICE TAKEOVER AT THE GATE.
OF BUZZWORKS
Kenny Blair, Co-Founder and Managing Director of Buzzworks Holdings, has taken the helm following a management buyout (MBO) that signals an new chapter for the Ayrshire-based hospitality group. The buyout is part of a wider strategic growth plan supported by significant new funding secured from Cynergy Bank, alongside continued investment from Alchemy Partners and West Coast Capital.
Buzzworks, which operates 22 venues across Scotland under well-known brands such as Scotts, House, Lido, Vic’s, The Vine, The Duke, and The Bridge Inn, has grown from its origins in 1978 with the family’s first pub, The Tower Inn in Kilwinning. The business gained momentum in 2002 with the opening of Elliots in Prestwick, setting it on the path to becoming one of Scotland’s foremost hospitality groups.
Kenny Blair expressed pride in the family’s achievement but emphasised that their ambitions remain high. “Our mission to create a £100m+ Scottish hospitality business that brings people together and supports communities is more passionate than ever,” he said. “This management buyout is the next step in realising that vision, allowing us to invest in new venues, including those combining hospitality with accommodation, and create hundreds of sustainable jobs across the country.”
The deal also includes refinancing existing facilities and the recruitment of senior leadership to fast-track expansion plans.
Colin and Alison Blair will remain as advisors.. Kenny Stewart, Executive Director Scotland at Cynergy Bank, welcomed the partnership, “We’re proud to support Buzzworks’ ambitious growth and entrepreneurial spirit.” Meanwhile, Sir Tom Hunter of West Coast Capital highlighted the strong collaborative backing to scale the business effectively.
With over 850 employees and an annual turnover exceeding £35m, Buzzworks is poised to more than double its size, firmly setting its sights on the £100m milestone.
£850,000 investment to relaunch North Berwick’s County Hotel as The Law
The former County Hotel in North Berwick is set for a major revival following a six-year closure, thanks to an £850,000 joint investment by Star Pubs and the Discovery Group who have eight hotels and pubs across the eastern side of Scotland’s Central Belt, including four in Edinburgh. The Grade C-listed building on High Street will reopen this autumn under a new name, The Law, creating 25 jobs.
Work is now underway to transform the site into a family- and dogfriendly venue with two bars, a 100-cover rear garden, a restaurant with its own bar, a function space and 11 ensuite letting rooms. The back bar, set in a converted stable, will retain original stone and beam features and include a pizza oven. The front bar will feature exposed brick, decorative tiles and screens showing live sport.
Discovery Group directors Steven Winton and Jamie MacKinnon, (pictured) who also run The Ship Inn nearby, will operate the venue. Winton said, “The town has been really supportive. We want to restore the building’s potential and create something that works for both locals and visitors.”
Star Pubs area manager for East Lothian Jeremy Williams said, “We’re delighted to be working with Steven and Jamie to reopen The County Hotel again after so long. They’ve got a reputation for outstanding food, drink and service and, with a successful pub in the town already, they understand what residents and North Berwick’s many visitors want. We’re giving the refurbishment the works; it’s a massive investment and The Law will look fantastic.”
The refurbishment is part of Star Pubs’ £40m investment in upgrading pubs in 2025, which includes £4.5m earmarked for Scotland.
The Foghouse opens new Whisky & Wine Bar in Inverurie
The Foghouse has opened a new Whisky & Wine Bar in Inverurie. The venue, located on West High Street in the former Siesta premises, is the latest venture from Mike Stuart, who also owns the Inverurie Whisky Shop and founded the Foghouse Spirits brand.
The new bar serves a range of premium wines and small-batch spirits, including Foghouse’s own gin, whisky and rum. It’s the first dedicated venue for the Foghouse label, which was launched during lockdown and has since expanded into a full spirits range, including a single cask whisky collection.
Foghouse Spirits are distilled and bottled on Royal Deeside and take inspiration from the historic foghouses found on traditional Scottish estates—quiet spaces for retreat and reflection. Stuart has said the brand was created to offer “a little escapism in a glass”. This latest addition builds on the growing hospitality scene in Inverurie and adds a dedicated whisky and wine offering to the town’s bar mix
Glasgow’s Social Hub creates Rooftop bar
SíSí Rooftop is set to open on Friday 1 August on the eighth floor of The Social Hub Glasgow, bringing a new all-day rooftop bar and restaurant to the city’s Merchant City. The launch marks the group’s first rooftop venue in the UK, following the opening of its flagship Glasgow site earlier this year.
Located within the newly developed Candleriggs Square, SíSí will have160 covers, split between an indoor and outdoor dining area. The venue will serve Mexican-American inspired sharing plates and cocktails as well as wine and draught beer.
T‑Squared Social sets summer date for St Andrews
The historic New Picture House in St Andrews is expected to re-open this summer after being redeveloped into T-Squared Social, a luxury sports-bar entertainment venue backed by Tiger Woods and Justin Timberlake. The cinema closed in September 2024 to allow the refurbishment to go ahead after planning consent was granted with further listed building consent for internal and external alterations to the cinema agreed in May this year.
Plans for the listed circa-1930s building include retaining two of three original screens, supplemented by a bar, dining space, Full-Swing golf simulators, duckpin bowling lanes, and electronic darts
The conversion, developed by Nexus Luxury Collection, aims to preserve the character of the auditorium while securing the future of the cinema through a mixed entertainment model
The venue will operate seven days a week, creating around 40–45 new full-time and part-time jobs.
NexUS CEO Christopher Anand said the redevelopment will “bring new life and longevity to the site,” and the cinema’s longtime manager David Morris will remain in his role through the transition and reopening.
Glenhouse opening boosts Aberdeen’s Union Street
A restaurant and bar, Glenhouse, has opened on Union Street in Aberdeen following a significant transformation of the former Bank of Scotland building at Canada House. Describing itself as a “modern bistro with a European twist”, Genhouse, which opened at the end of June, has being launched by Mosaic Group and led by hospitality entrepreneur Parveen Sood.
The 120-cover fine dining restaurant includes a bar, private dining rooms built into the original bank vaults, and a gallery space showcasing local artwork.
The menu focuses on premium steaks, small plates and modern Scottish dishes, alongside cocktails, artisan breads and a drinks list featuring local producers such as Glenlivet and BrewDog.
Around 30 jobs have been created and the venue has been welcomed by local business groups as a positive addition to the city centre. Aberdeen Inspired described the opening as “a boost for Union Street”, while Our Union Street highlighted the restoration of the building as a strong example of heritage reuse.
NEWS
JELLY HILL COMES BACK TO LIFE AS 1841 TAKE OVER
1841 coffee in Glasgow’s Vinicombe Street have taken over Jelly Hill, the popular café bar in Hyndland which closed it’s doors in April this year. The new café bar is now called 1841 Hyndland and will be serving coffee, pastry, cakes, wine, beer, and cocktails from 8am until 10pm.
ASIAN RESTAURANT NAIMAS SETS UP SHOP
Nairn now has a new Asian restaurant in the shape of Naimas. The venue is located in refurbished premises on the High Street, and joins the town’s growing selection of independent dining spots. According to the owners, Naimas offers Asian dishes with a focus on fresh ingredients and vibrant flavours. Jake Most, along with Marites and Eddie Belarmino, are leading the team behind Naimas and say they’re “looking forward to welcoming customers,” suggesting an open-door and community-focused approach. The restaurant timed its launch to coincide with Nairn’s market day on July 12.
THIRD VENUE FOR WINTON BREWERY
Winton Brewery is preparing to open a new bar on Portobello High Street, marking the third venue for the East Lothian brewer known for beers such as Peelywally IPA and Oh Ya Bassa! sour.
The new site will take over the former Porty Vault unit, which closed in late 2024 following the relocation of previous operator Vault City. Set to open ahead of the peak summer season, the bar will showcase Winton’s own beers alongside artisan spirits and cocktails. The venue will also offer live music and street food, with plans to create a sociable, community-driven space.
It follows the brewery’s earlier ventures, The Haddy Tap in Pencaitland and The Station Yard micropub in Dunbar.
TRUST BY MODOU: A NEW ERA BEGINS AT 1132
ARGYLE STREET
A familiar address in Glasgow’s West End has reopened with a fresh identity - and a powerful story behind it. Chef Modou Diagne, one of the city’s most inspiring culinary figures, has launched TRUST by Modou on the site formerly home to Six by Nico, and later Sole Club which was followed by Extra_Ordinary.
TRUST invites diners to relinquish control and allow the kitchen to lead them through a surprise five-course tasting menu, priced at £30pp, with drinks pairings at £28pp. The menu changes every few days, making no two visits the same.
“TRUST is designed to be about more than just exceptional food; it’s about fostering connection, delivering delightful surprises, and giving our guests a compelling reason to return,” says Modou.
Born in Senegal and raised in Spain, Modou arrived in Glasgow at 18 with £200 to his name. He began as a kitchen porter at 111 by Nico in 2014. By 2017, he was head chef, and in a landmark moment, chef Nico Simeone handed him the reins in 2020, renaming the venue 111 by Modou in his honour.
Now, with TRUST, Modou strips it all back—both in menu and setting. The space is intimate, elegant, and intentionally understated, allowing the food, and the feeling, to take centre stage.
ROSS BARR RETURNS TO LEAD SCOTCH AT THE BALMORAL
The Balmoral Hotel, Edinburgh, has welcomed back Ross Barr as the new Manager of SCOTCH, its world-renowned whisky bar. For Barr, it’s a return to his roots—he began his whisky career at The Balmoral at just 19, working as a Whisky Ambassador and hosting tastings for international guests.
Since then, Ross has built a strong industry reputation with roles at Glenkinchie Distillery (Diageo) and Bevvy Limited. While at Bevvy, he co-created Hirundine, a whisky brand launched with Scottish rugby stars Pierre Schoeman and Duhan van der Merwe. He’s also become a prominent voice in whisky media, co-hosting the Whisky Stories podcast and contributing to Bevvy’s YouTube channel, which has over a million subscribers. Most recently, he featured in a video series filmed during Feis Ile on Islay.
Ross 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.”
SCOTCH, located within The Balmoral at No.1 Princes Street, offers over 500 whiskies from across Scotland’s regions, including rare expressions like Tomatin 36 and Bunnahabhain 40. Elegantly presented in a handcrafted oak-panelled cabinet, the collection makes SCOTCH a must-visit for whisky lovers—seasoned or new.
Golden Lion opens Cronies Piano Bar
World-renowned jazz and blues pianist Dom Pipkin dazzled guests at the Golden Lion Hotel in Stirling on Wednesday, July 9, launching the new Cronies Piano Lounge music series.
Hailed by Blues in Britain as “one of the world’s greatest exponents of New Orleans piano,” Pipkin delivered an unforgettable evening of Big Easy rhythms, blues, and original songwriting at the historic venue.
Hotelier Gary Atkinson, who owns the hotel with his partner Ros, said: “We’re thrilled to have a true British jazz legend tinkling the ivories as we create Cronies Piano Lounge – a new home for superb music and classic cocktails.”
The couple previously saw Pipkin perform in London, Cologne, and Aberdeen. “Once he dons that iconic hat and starts to play his unique mix of Big Easy sounds and songwriting with blues, it simply takes your breath away,” said Gary.
The 66-bedroom Golden Lion is Stirling’s oldest hotel and famously hosted Robert Burns in 1787. Atkinson added: “We hope we can create our own piece of history and culture by introducing a vibrant music and arts scene.”
Pipkin, a regular in New Orleans and a touring member of Morcheeba, has played with legends including Ray Davies and David Byrne. He will return later this year, with more top pianists joining the regular weekend line-up.
“We’re bringing in a Baby Grand Piano and aiming to attract a younger generation to chat over great cocktails, coffees, relaxed dining and enjoy the stylish ambience,” said Atkinson.
A full Cronies entertainment schedule will be released soon.
CIDER FOCUS
In 2024, the UK cider category soared to a record breaking valuation of £2 billion in the on trade—a remarkable 5% increase in value, despite volumes holding steady. Cider has firmly cemented itself as the nation’s second most popular alcoholic beverage by volume within pubs and bars, with an impressive 342 million pints and 114 million bottles poured over the year.
Over 75% of cider drinkers specify a brand when ordering, considerably more than for other drinks. 38% of decisions hinge on brand availabilityhigher than factors like value or quality.
Flavoured cider remains a driving force in the sunshine seasons. Kopparberg, as the UK’s number one fruit cider brand², it continues to shape consumer choice with standout icons like Strawberry & Lime and Mixed Fruit, the top two bestselling packaged cider SKUs in the On Trade³. According to research venues with three fruit cider SKUs can unlock a volume uplift of up to 188%4 proof that premium flavour and variety drives performance. 2 Circana data, IRI All Outlets, Value Sales, 52wks to 19.04.25 *3 CGA Nielsen (L52 wk/e 22/02/25) *4 CGA by NIQ CSDI Data to 31/10/2024
Thatchers shook up the Scottish cider scene in 2024, emerging as the fastest-growing cider brand north of the border, with a 25.7% year-on-year sales uplift - according to the latest figures from Circana. Thatchers Blood Orange exploded in popularity, notching up a remarkable 69% growth in sales.
According to Heineken UK’s on‑trade report: A typical pub generates:
While fruit flavours remain hugely popular, there is a growing shift towards premium takes on classic apple cider, particularly among younger drinkers who want more flavour without losing that crisp, refreshing apple hit. That’s where Kopparberg Crisp Apple comes in. New for 2025, it delivers a premium take on traditional apple cider, with that unmistakable Kopparberg sweet kick that younger consumers love and offers a smart switch for licensees, delivering higher margins and greater rate of sale than standard apple taps (switching from standard apple to premium leads to 25% higher ROS and up to 48% more value sales per outlet1).
Some Scottish Cider Makers
Thistly Cross Cider (East Lothian)
Diggers Fine Cider (Perthshire, Carse of Gowrie)
Caledonian Cider Company (Black Isle / Highlands)
Cairn O’Mohr (Perthshire)
Lost Orchards Cider (near Dundee)
Two Magpies (Stonehaven, Aberdeenshire)
Edinburgh Cider Co. (Edinburgh)
Steilhead Cider (Dumfries & Galloway)
Lagg Distillery Orchard Cider (Isle of Arran)
£20,300/year from mainstream apple draught cider (32% of draught volume)
£10,200/year from classic apple draught cider (26% share)
£9,800/year from premium apple draught (18%)
£9,700/year from premium flavoured draught (8%)
£6,900/year from mainstream flavoured draught (15%)
SCOTLAND’S GREAT
THIS MONTH WE ASKED BAR MANAGERS AND LICENSEES
Nicole Leslie Field Sales Manager Scotland & North UK, Halewood Artisinal Spirits
Nicole, 31, has been with Halewood for over five years. Before that, she spent six years with G1 where she worked her way up to the role of General Manager.
Says Nicole, “I currently look after Scottish on-trade groups, a handful of National on-trade groups, Scottish route to market and specialist retail accounts. What gives me the most satisfaction is recognising how much I’ve grown in the role and doing things with confidence that I may have found daunting a year ago.
“I do miss being able to visit customers’ venues as often as I did when I first started out though. These bars and teams helped shape who I am professionally.
“Over the past few years, I’ve seen a significant consolidation across spirit ranges. With the myriad of challenges facing the on-
Duggie Liddle Trade Sales Manager, Royal Mile Whiskies
trade hospitality industry right now businesses are making more cautious and targeted decisions and consumers have heightened expectations. Attracting customers out of their homes has become more challenging and atmosphere and offering is key. I’ve also noticed a shift in how whisky is being presented to consumers by both venues and brands - there’s a move towards more relaxed, inclusive experiences.
“In the next five years I will hopefully still be tactfully dodging the photographer at the DRAM Awards after a few celebratory wines! But in all seriousness, I really love what I do - the role, the people, and the industry - so I honestly hope in the future I’m still working with the amazing customers I have now!”
What would you call your own pub? Cats, Craic and Cask Ales.
Duggie, 33 has worked with Royal Mile Whiskies for six years. He says, “Hospitality is at my core.
I’ve worked in everything from late-night clubs and bustling local pubs to refined cocktail bars and highend restaurants across the globe.
“My role is all about helping venues find the right bottles to suit their style, menu, and clientele and I work closely with both suppliers and customers to ensure the products behind their bars truly sing.
“A big part of what I do is also education. I run training sessions for staff across the country, sharing knowledge about the wider spirits category.
“The thing that keeps me going and gives me real satisfaction is the people. Our industry is packed with talent, passion, and creativity. I’ve watched bartenders I’ve worked with over the years go on to open their own amazing venues.
“The pandemic shook the whole industry. The
Laura Campbell (Bleasdale) Brand Development Manager Molson Coors
Laura, 40, worked in the off-trade for many years with Filshill and Pepsico before joining Molson Coors nine years ago. She describes her role as “identifying new business opportunities, building relationships, strategic planning, commercial and investments and a touch of marketing sprinkled in.”
She says, “I’m very lucky to have worked with a plethora of talented people and an organisation which has focussed on Diversity, Equity and Inclusion Policies and I’ve felt very supported - I know I’m one of the lucky ones.”
She admits the biggest challenge of her career was becoming a mother and learning how to create a good work-life balance. On the customer front she reveals, “I have so many customers who impress me with their resilience and drive on a daily basis,
ongoing struggle now is navigating the rising costs that affect both our business and the hundreds of others we work with. I’m just proud of the entire Scottish hospitality scene as many of our customers are being recognised on a national and international stage.
“The biggest shift I’ve seen in recent years has been customer knowledge. People are more curious, more informed, and they want to connect with what they’re drinking. There’s now a real appetite for local spirits and for understanding the story behind the label.
“My ultimate aim is whether it’s a hard-to-find whisky, or a quirky liqueur, I want people to think, ‘I’ll give Duggie a call.’”
What would you call your own pub? …To Be Confirmed!
but I do have a soft spot for Cru Hospitality who are from my hometown of Inverness! They are so employee focused and have won Employer of the Year amongst many other awards. They are a breath of fresh air, and they also throw THE BIGGEST staff party annually - it’s become a favourite in the diary!”
As for the future: “In the next five years I see myself still working at Molson Coors in the sales function somewhere. Sales is in my blood, I can’t imagine ever doing anything else.”
What would you call your own pub? Charlies (after my handsome miniature schnauzer!)
GREAT REPS...
Alan Gow Business Development Manager Campari UK
Alan, who playfully describes his age as “fortysomething plus VAT,” joined the Campari Group a year ago. Before that, he spent 14 years at Diageo and seven years at Britvic Soft Drinks.
Says Alan, “I currently manage a select group of customers for Campari Group with a focus on achieving distribution and visibility for our products. In sales, in addition to having the skill set to sell brands, there is the commercial element of understanding margins and profitability for customers.
“The biggest challenge is probably being able to find that middle ground between trying to achieve your own targets while also being able to deliver the customers’ needs. Ultimately, it comes down to growing volume and generating profitable revenue for both.
“When your brand is on a drinks menu and customers tell you they love your product it can be very satisfying as the face of that brand. In the next five years I see myself possibly managing a sales team in Scotland.
Brand Development Manager for Glasgow & West Scotland, Sazerac UK
Sara, 30, joined Sazerac UK in 2021. Prior to this she worked as a Drinks Rep for Dunns Food & Drinks.
“The biggest change I have seen is the shift to earlier day-time consumption. I think this is part of the reason why the Brunch and the Spritz category have been so successful recently. The growth of No & Low Alcohol also continues to gather momentum as consumers increasingly choose moderation.
“The team at Scoop Restaurants have really impressed me recently with their style of venues which are informal and accessible for all. Also, the team at Kelvingrove Cafe are consistently serving great drinks with monthly pop-up menus and great food to match.”
What would you call your own pub? Montana’s (As a San Francisco 49ers fan!)
David, 51, has been with Dunns for 18 months, continuing a longstanding career in sales within the licensed trade. He began his journey selling fruit machines and went on to work with Quattro Stagioni, Woodwards, Brakes, and Drinks Express.
Says David, “My job encompasses meeting with customers to find out their product requirements and introducing new products to ensure they keep up with the latest market trends. Also, a key part of the job is ensuring that customers are happy with service, the company, and providing a face to Dunns. It’s always satisfying assisting new business owners in getting their businesses off the ground and watching them grow, such as the Gatsby Bar in Renfrew.
“In recent years in order to attract customers, a lot of business owners have adapted to offer more than just alcohol, adding things like food, entertainment, events etc. Some of the venues that have stood out for me include Golf X, who have brought a different concept to the licenced trade, the Tipsy Cow, who are good at recognising and responding to the latest market trends, and the Imperial Bar, a traditional establishment which is very customer aware and great at responding to this.”
What would you call your own pub? Fur Foxes Sake!
Says Sara, “I successfully manage direct on-trade accounts across Glasgow and the West, consistently driving growth in both brand visibility and sales. What gives me the most satisfaction is seeing the impact of my efforts on brand growth and customer engagement. Whether it’s securing a key account, successfully listing a new product in a venue, or building strong partnerships with customers, knowing that my work contributes to the brand’s success is incredibly rewarding.
“The industry constantly requires innovation to grab consumer attention while still staying true to the brands authenticity. This means keeping up with new trends, adapting to shifting customer preferences and finding ways to make our brands stand out in a busy market.
“I have seen quite a few changes in trends from customers over the last few years such as changing from late nights to going out earlier in the day, the rise of low and non-alcoholic options, the demand for experiential offerings such as darts, quiz nights etc, the emphasis on sustainability and a growing demand for high quality/ premium drinks.
“In the future I see myself continuing to grow and develop within the drinks industry, taking on increased leadership responsibilities that allow me to drive brand innovation and expand market presence on a broader scale. I aim to deepen my expertise in brand strategy and customer engagement while mentoring emerging talent within the team.”
What would you call your own pub?
Banter & Booze
David Coia Business Development Manager at Dunns Food and Drinks
Vicki Heenan Business Development Executive CVH Spirits
Vicki has been with CVH Spirits for almost two years and brings extensive experience from the hospitality and drinks industry. Her career history includes time with Anheuser-Busch, Matthew Algie Coffee, and PepsiCo. Says Vicki, “My role involves visiting bars, traditional pubs and speciality venues to promote the CVH Spirits brands – currently custodians for the distilleries Bunnahabhain, Deanston & Tobermory as well as Black Bottle. I get the most satisfaction from making good relationships with my customers and I also love it when I get to see our brands on menus!
“I look up to Linda Mitchell (CVH Spirits) she is my mentor. I don’t think there is anything or anyone in the ontrade that Linda doesn’t know!
“I think the biggest challenge right now is the economy as every penny is so important to venues, but also to the customer. The customers that impress me are the ones who are agile and prepared to embrace new activation and move with it at short notice.
“A trend I have seen is a more focused approach to the drinks range and a more considered approach to quality. Of course, price is important, but great service and quality products are worth a little more.
“In the next few years, I hope to continue my journey at CVH Spirits and working with on-trade customers. I don’t think there is a better job than calling on Scottish hospitality customers and promoting whisky I really do have the best job in the world!”
What would you call your own pub? Appropriate Libations
SCOTLAND’S GREAT
Stefan Scott Business Development Executive Highlands Pernod Ricard UK
Stefan, 30, has been with Pernod Ricard for just over a year. Prior to that, he spent a decade in the hospitality industry working in various venues across Aberdeen. He also gained experience in off-trade sales during his time at Red Bull.
Says Stefan, “My role primarily involves collaborating with a wide range of hospitality venues in the North of Scotland. My work encompasses various aspects such as contractual agreements, brand activations, and trade advocacy. Essentially, I’m here to support these venues in enhancing their offerings and ensuring they have the tools and resources needed to succeed.
“The hospitality industry has faced numerous challenges in recent years, and this has made our relationships with businesses even more crucial. The biggest challenge has been navigating these tough times and finding ways to support our partners effectively. On the flip side, the
Annie Harrity Regional Sales Manager, Global Brands Ltd
most satisfying part of my job is seeing the businesses I work with thrive. Watching them grow and succeed is incredibly rewarding.
“Russell Davidson is a mentor whose guidance has been invaluable in shaping my approach to hospitality management. He taught me the ins and outs of running a successful venue.
“I’m currently in a place where I feel very settled, valued, and challenged, which are all important to me. Looking ahead, I’d love to continue my journey with Pernod Ricard UK and possibly taking on a different role within the company whether it’s specialising in a particular brand, moving into off-trade, or stepping into a management position.”
What would you call your own pub? Tom Foolery
Annie, 41, joined Global Brands in November 2024, following roles at Jägermeister, Diageo, Quintessential Brands, Brakes Foodservice, and 5pm.
Says Annie, “My job involves developing relationships and business across the on-trade as well as exploring new business opportunities across independent and key account groups in the West of Scotland. The goal is to drive distribution with our brands such as VK, Hooch, Franklin & Son’s and Finest Call.
“I love looking after fun brands such as Hooch, VK and Reef and taking the customers back on that nostalgic journey - everyone you meet has a story about Hooch! One of the biggest challenges that I have faced are late night venues closing or reducing opening hours - this has had a big impact across Scotland. But the ‘Day Out’ is the new ‘Night Out’. Day drinking coupled with activities seem to be growing like wildfire across Scotland, such as Bottomless and Boozy Brunches. I can confirm that this is my cup of tea - especially a wee 90s day disco!
“Customers have had great determination to overcome challenges and still manage to grow. Some customers that are passionate about their brand and have continued success include Buzzworks, Box and Gleddoch House Hotel.
“Two individuals who have truly stood out as mentors to me are Alan Halliday and Cheryl Gordon who have huge drive and determination whatever their role.
“I love being at the heart of the On-trade and always have. My relationships with my customers are what make my job.”
What would you call your own pub? Opulent or Resonate
GREAT REPS...
Ewan Doyle Business Development Executive, William Grant & Sons
Ewan, 31, has been with William Grant & Sons for a year. Prior to joining the company, he spent a decade in the hospitality industry as a Bar Manager with Buzzworks. He then transitioned into sales, working for two years in roles such as Territory Sales Manager at Bestway and Brand Development Executive at Edrington UK.
Says Ewan, “My current role involves growing the William Grant portfolio in the West coast on trade, but also looking for ways to bring in some more community through brands such as Monkey Shoulder. I look up to the Sales Manager’s here at William Grant as they are always willing to try out new things and lend some advice where it’s needed.
“One of my biggest challenges is trying to make it round all my
accounts as regularly as possible! But being able to lend a hand, even if it’s just being able to send some glassware out, gives me a lot of satisfaction.
“In recent years I’ve noticed a real shift towards the “No & Low” category and some accounts are even offering all their cocktails as alcohol free versions.”
So, what venues are really impressing Ewan currently? He continues, “The new menu concept from the guys at The Absent Ear is exceptional and the team at Sebb’s have really hit the ground running as well”. And as for Ewan himself, he adds, “In the next five years I hope to still be working in the whisky industry.” What would you call your own pub? Shenanigans
DrinksExpress, a dedicated on trade brand of Bestway Wholesale, supplies more than 2,000 on trade outlets across Scotland. From the vibrant streets of Glasgow and Edinburgh to the thriving scenes of Dundee, Aberdeen, Inverness and beyond, Drinks Express has firmly established itself as the go‑to delivered drinks specialist for the licensed trade. As consumer tastes continue to evolve and the drinks market becomes ever more dynamic, on trade operators across Scotland are seeking supply partners who offer more than just competitive pricing and through Drinks Express, Bestway
DRINKS EXPRESS: BESTWAY WHOLESALE’S DESTINATION FOR THE LICENSED TRADE
From mainstream staples to niche favourites, Drinks Express offers one of the most comprehensive product ranges available to the on-trade. Whether you’re stocking up on big-name beer and cider brands, premium spirits, mixers, or the latest craft products, Drinks Express has it covered. Cocktails continue to grow in popularity, and the company is rising to meet that demand. Operators can expect a full selection of spirits, juices, syrups, soft drinks and bar accessoriesessentially, everything required to run a successful, profitable bar. “We’ve built our range to reflect how people drink today,” says a company spokesperson. “Whether it’s a pint of lager, a lowalcohol alternative, or an on-trend tequila cocktail, our customers can offer it with confidence.”
MORE THAN JUST A SUPPLIER
One thing that sets Drinks Express apart is its personalised service model. The business operates a dedicated Contact Centre, that is based in Perth, where each of the advisors is responsible for a specific geographical area. They work in tandem with local Territory Sales Managers, calling customers weekly to manage orders and keep them updated on current promotions. This isn’t just about placing orders - it’s about relationships. The team prides itself on being knowledgeable, responsive and committed to helping customers save money and grow their business.
Orders can be placed over the phone or through the Drinks Express website, and the process is simple and efficient. Day 1 for Day 2 delivery. Orders are picked and then delivered within an agreed time window – providing customers with a minimum 98% availability
With a minimum order of £250 and a promise of next-day delivery, the company ensures that venues are well-stocked and service-ready, no matter the season.
RAISING DRINKS SCOTLAND’S
Wholesale delivers precisely that. They need reliability, variety, personal service, and local knowledge and that’s exactly what Drinks Express delivers.
Drinks Express has quietly become one of Scotland’s most trusted drinks suppliers. Its recent customer growth ‑ more than 20% in the past few years ‑ is a testament to the business’s adaptability and continued investment in people, products and service. The company has become an indispensable partner to pubs, bars, hotels and restaurants offering next day delivery, and a comprehensive range.
LOGISTICS THAT DELIVER
With five strategically located depots across Scotland - Aberdeen, Dundee, Edinburgh & Glasgow - and a fleet of over 30 vehicles (including 18T trucks, 7.5T vehicles and nimble Sprinter vans), Drinks Express has built a delivery network designed for speed and accuracy.
FESTIVAL-READY SERVICE FOR EDINBURGH AND BEYOND
With the Edinburgh Festival season fast approaching, Drinks Express is already preparing to support its capital customers from its centrally located Bellevue depot. The depot at 30 McDonald Place, Edinburgh, plays a key role during one of the busiest trading periods of the year - ensuring venues remain stocked without delays or disruption.
Orders are picked and packed quickly, and customers are given guaranteed time windows for delivery. The company consistently achieves over 98% availability, even during peak periods - a level of reliability that has earned the trust of bar and hospitality professionals throughout the country.
THE BAR: HOW EXPRESS IS POWERING
SCOTLAND’S ON-TRADE
A SUMMER OF NEW LAUNCHES
Drinks Express isn’t just keeping up with trends - it’s helping to lead them. This summer, the company has introduced a number of exciting new products to its portfolio.
Top of the list is Old Mout Cider, a fruity favourite that’s perfectly suited to warm-weather menus and outdoor service. Old Mout (rhymes with fruit) was dreamed up in New Zealand’s Moutere Valley, over 65 years ago. It’s joined by returning hits like Bacardi Breezers, as well as high-end spirits such as Casamigos Tequila - the brand co-founded by George Clooney that’s quickly become a premium choice for discerning drinkers. Though tequila is gaining ground, cider remains the summer’s headline act. Drinks Express is offering strong promotional pricing and support materials to help customers make the most of this seasonal opportunity.
EXCEPTIONAL VALUE THAT BOOSTS THE BOTTOM LINE
In an industry that relies on precision, flexibility and great value, Drinks Express continues to prove that it’s more than just a wholesaler - it’s a true partner to the Scottish on-trade.
For more information or to place an order, contact your local Drinks Express Territory Manager or visit www.bbfoodservice.co.uk
Please scan to view the latest brochure with the deals.
IN PURSUIT OF PERFECTION
By Susan Young
Graeme Cheevers has just opened Loma at Cameron House. The chef proprietor, who over the course of his career has earned three Michelin stars, is happy to have opened back at his former stomping ground. Susan Young caught up with him at the new restaurant to find out more.
Graeme Cheevers is a man on a mission - to craft exceptional food using the finest ingredients. His passion began as a youngster, when he grew his first potato, and while other kids spent their pocket money on crisps, Graeme was popping into Morrisons to buy asparagus, driven by pure curiosity about how it might taste.
Then his dad coerced him into caddying for him over the summer, a role he didn’t enjoy. He recounts the story, “My dad played golf, and I used to go down there after school and at weekends and carry his golf clubs but I hated it, so I used to go exploring the woods and would find mushrooms and suchlike. I then found myself in the kitchen cooking bacon rolls for the golfers and it grew from there. Then I got to a crossroads. I thought if I am going to do this, I am going to do it properly, and that’s when I went to college.”
However, Graeme’s experience with formal culinary education was, by his own admission, disappointing. “My experience of college wasn’t as expected,” he says bluntly. “People who did the course I did, did it because it was an easy course and they got a bursary. I also did it because it meant I didn’t have to do any exams at school.” He lasted about a year and failed his college exams through boredom rather than inability. “I am not particularly academic, but I liked the cooking side, but we were doing the same thing all the time – brown lamb stew every second day. I had mine done in half an hour and had to wait two hours for everyone else to catch up.”
fundamentally with his ambitions. “I think the education sector was a bit stuck. The people I was at college with generally ended up out of the industry. Only a few continued as chefs and they went mainstream. I didn’t want to go this route, I didn’t want to be average.”
Instead, he would go to college during the day and every evening he worked at The Buttery. He says, “From Monday–Friday I was getting up at 6 a.m. and getting the bus to Glasgow. I went to college until 4 p.m. then walked from Cathedral Street to The Buttery. I worked there until 11 p.m. at night and then got the bus home.” He did that five nights a week and worked all weekend. That hard working youngster is today one of Scotland’s star chefs. Graeme is one of the very few who has gained a Michelin-star for three of the venues he has catered for. He gained the first in his early 20s while working for Martin Wishart at Loch Lomond, followed by his second at Isle of Eriska in 2019, and his third was awarded to Unalome, the restaurant that he opened in Glasgow with business partner Michael Payne in 2021. He gained his Michelin star for the restaurant eight months later. And now he has a clear objective at Loma at Cameron House - to gain his fourth within the year.
As well as having a new opening under his belt, he also has a new baby on the way with wife Cristina, who herself comes from a hospitality family - the Crollas, who own Oro in Glasgow’s Southside. The two met as he was getting set to open Unalome, and now Cristina works with Graeme on the reservation and hosting side of the business.
Says Cristina, “My grandparents and parents worked together and it feels natural to be working alongside Graeme. It is a dream come true.”
Graeme admits the most financially successful restaurants in Scotland are Italian, but he points out it’s easier to make money when your ingredients are less expensive, but his passion is for creating dishes with the best ingredients available and that comes at a price.
His latest venture, the new restaurant at Cameron House, now called Loma, is where he started his Michelin quest while working for Martin Wishart, and says Graeme, “It’s nice to be back and it is a nice place to work. It’s a great space, with one of the best views in Scotland, and I know everyone around the hotel, so it has been quite easy.”
This familiarity stems from his deep roots in the area; he comes from Bishopton, and it is where his culinary journey first took serious shape under Martin Wishart’s tutelage.
After college, he initially went to work for Geoffrey Smeddle at Etain and then after 18 months decided to broaden his horizons and try weddings and functions, just in case he preferred that side of the business. Says Graeme, “I took a 9 a.m. - 5 p.m. job which was very well paid and we did house parties and weddings. I earned about a
OF
lot of money. But I got bored.”
He then went to work for Martin Wishart at Loch Lomond. Graeme explains, “I took a big pay cut to go there but I didn’t care because for me that was my education.” This willingness to sacrifice financial security for knowledge would become a recurring theme, testament to his belief that true expertise cannot be bought, only earned through dedication.”
He continues, “Martin obviously saw something in me, although he started me on pastry, which was a big demotion from what I had been doing before, but he kept coming in and looking at me.”
After six weeks, Martin asked simply: “What’s your ambition?” Graeme’s response was equally direct: “By the time I’m 30 I want to be running a restaurant like this and get a Michelin star.”
A few weeks later, Martin took him aside to tell him that the head chef, was leaving, but timing was critical – the Michelin Guide was due in October, and the restaurant had given itself three years to earn a star and he wanted Graeme to step up to Head Chef. And although Graeme was initially reluctant, he got an ultimatum. So Graeme embraced the opportunity and gave it his all.
This gesture of integrity paid dividends. Not only did they retain their Michelin star, but after four years “busting his ass,” Graeme began developing his own culinary voice within Martin’s established framework. Says Graeme, “After a while I said to him that I didn’t want to just be replicating what he did in Edinburgh. I wanted to do something different here. We had similar styles, but I had a different technique – and liked to use different ingredients. His style was classically French and while I enjoy eating some of the rich sauces, I get bored with these dishes quite easily.”
This partnership created something unique in Scottish dining. Before Graeme’s intervention, there was little reason for diners to journey from Glasgow or Edinburgh to Loch Lomond, as the food was essentially the same as in the city. But with Graeme’s input and expertise, the menu evolved into something quite different. He says with satisfaction, “They had a reason to come here, and it was not just for the view.”
During the 10 years he spent with Martin Wishart, he continued his education, which included spending his holidays working abroad in other restaurants as an unpaid intern. Graeme reveals, “In 2008 I went to London and worked in a few restaurants there and then I went to New York. But it was a completely different pace of life there and I didn’t really enjoy it. It was very regimented. You only worked 8 hours a day, but there was a very strict chef programme, and the route to becoming a chef was more regimented. Young chefs at college had to work in a 3-star restaurant for the whole summer – as a result, there were a lot of kids there who thought they knew what they were doing!”
“I really liked going to Holland and Belgium because their food was more aligned to what we are doing, but Singapore was my favourite place.”
After the Cameron House fire in 2017, he decided to take six months out – his first real break in a decade. When he put his chef whites back on, it was at the Isle of Eriska. He explains, “The opportunity
at Isle of Eriska seemed perfect: a chance to build something from scratch and achieve my own Michelin star.”
Success at Isle of Eriska came quickly – the Michelin star arrived after 8 months. But the aftermath proved frustrating. “Just when I felt I could start getting a day off, they wanted me to cut my team. I felt I had done a lot and gained a lot for them, but I didn’t feel I got the respect back.
“My experience there was the nudge I needed to go out on my own,” he reflects.
But the timing also coincided with COVID and while he considered his next step, which was to open his own restaurant, he decided to try his hand at another job ... packing books.
Graeme explains, “I got a bit bored, so I decided to get a job doing something completely different at publishers HarperCollins. I had only ever worked in a kitchen and I didn’t know anything other than that. But it was funny because the news was getting out that I was planning on opening a restaurant and it was in the newspapers and the guys were like, ‘Is that you?’”
He didn’t do it for long, but by the time he finished the concept of Unalome was born. Says Graeme, “I got in touch with my now business partner – Michael Payne, we both wanted to open a restaurant and we decided to do it together. I had known him for a long time and knew his team too.”
“During the rest of COVID they concentrated on building the restaurant in Glasgow. Says Graeme, “I wouldn’t have done it with anyone else. It has been six years since we started planning Unalome. Michael leaves me to run the business and he gets more involved with the detail of the design and the equipment. I wouldn’t be in business with anyone who was constantly analysing what I was doing, although it is good to get feedback and it is good to collaborate and talk about things.”
Unalome, opened just at the tail of COVID, when you could not drink inside but you could eat. It was special from the get-go and eight months later Graeme got his Michelin star for the restaurant. Despite the association of Michelin with fine dining, Graeme admits he hates the phrase “fine dining.” “I hate the word ‘fine dining’ – fine fish and chips, it’s the same thing – good food, a nice restaurant, somewhere nice to go and eat.” He believes the term creates unnecessary barriers. “Fine dining almost alienates people – I think they think it will be pretentious or stuck up, but Unalome is quite casual.”
He also doesn’t bang on about buying local like most chefs. Instead, Graeme takes a more nuanced view. “We don’t make the most of the Scottish larder,” he admits, but his reasoning is pragmatic. “I use a lot of French vegetables and poultry - to me that is local, it is only a couple of thousand miles away. It is just across the water.” He points out the absurdity of some “local” sourcing: “Some places that supply oysters send them to Essex to purify them. Sometimes it is better to buy them from down south, like Cornwall, where they are purified there - you use more carbon the other way.”
Quality and consistency trump geography in his sourcing decisions.
“Consistency is very important here - my guests want something that is good - and I need consistency. It is not good enough to order 20 fillets of beef and when they are delivered 10 are good and 10 are average. I can’t have that when my guests are paying for it.”
This uncompromising approach to quality means he’s willing to source globally when necessary. “If I want a really good piece of beef, I will order from Japan.”
The situation with Scottish seafood is particularly frustrating for him.
“Most of our shellfish goes to Europe - and they can get it fresher than we can here. I see them coming up and down this road every day. It’s frustrating, but I don’t think there is a strong enough market for them here anyway. People here don’t sit and eat langoustine on a Monday night. If you go to Spain or Italy, they would – it is just the culture.”
His menu philosophy reflects this same practical idealism. “I put on the menu things I like to eat - I don’t always like eating fancy food, so sometimes I will take something simple and elevate it. A bit of cod, but will try and make it special the way it is cooked and the way it is served.”
However the authenticity question is one he navigates carefully. “I like all sorts of food - I don’t put something on the menu where I know that it will not be quite what it is, not authentic. I would never put a proper Japanese dish because I know I couldn’t pull it off. I always stick within a certain limit – I know it is similar to how it should be, or it has a twist on what it should be like.”
The evolution of the industry during Graeme’s career has been dramatic, and not all of it positive in his view. While he acknowledges that improved working conditions and better pay are important advances, he worries about the impact on passion and dedication. “It is easier than it has ever been because everyone now gets paid well, but I think this has been a bad thing for the industry. Now you get people who are in who are not that passionate about it. It has become a job, quite an easy job doing 40 hours a week.”
This concern stems from his own experience of the old system, brutal though it was. “I used to do a 90-hour week and get paid for 40, which probably worked out at £2 an hour,” he recalls. “People were working 90 hours and getting paid for 45, but you didn’t care because you loved it. Now guys check out after 45 hours.”
The mathematics trouble him deeply. If young chefs today work half the hours he did, it will take twice as long to accumulate the same experience. “It has become too easy,” he argues. “When I was 21/22, you heard about places and read about them – but now people just see dishes on Instagram and think they can make them!”
The name of his new restaurant - Loma - means ‘peak of the hill’. Graeme says, “The hardest thing we have done is name the restaurant. I don’t fine that easy. But now that we are open I feel that it special here. I am happy that we are now settled and I can focus on getting a Michelin star this year.”
I asked him what was special about gaining a Michelin star. He explained, “What else can you use to justify or benchmark what level you are cooking at? Nothing else that gives you that satisfaction. No other guides are as straightforward and honest. You know you can flick through that little red book and you will find great restaurants. I need that target or goal. If I was working in a normal restaurant, I wouldn’t be motivated to get out of bed, and once you get a star, you have to work harder at keeping it.”
The young chef who once worked for Martin Wishart in these very surroundings, doing 90 hours a week, is now the master of his own kitchen. His Michelin star quest is set to continue. Despite having gained three over the years his ambition is to gain one for Loma too. I am not surprised. The journey from that frustrated college dropout to one of Scotland’s most celebrated chefs has been marked by an unwavering commitment to excellence and a refusal to accept anything less than the best.
As he settles into his new role, surrounded by familiar faces and landscapes that shaped his early career, Graeme Cheevers represents both the continuity of Scottish fine dining and its evolution. His story is one of passion triumphing over pragmatism, of quality over quantity, and of the belief that great food can transform not just a meal, but an entire dining culture. With Loma, he has the opportunity to write the next chapter of that story, one perfectly crafted dish at a time.
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GAEL & GRAIN
23 SANDYFORD PLACE, GLASGOW, G3 7NG
BY NICOLA WALKER
Lomond Leisure Group (LLG), operators of five hospitality venues across Scotland, has partnered with Star Pubs to bring an exciting transformation to Glasgow’s West End. Following a £275,000 refurbishment, the former Van Winkle West End bar has been unveiled as Gael & Grain, a pub dedicated to celebrating Scotland’s finest food, drink, and music.
The restoration of this mid-1800s building preserves its historic character while enhancing the exterior with beer garden seating, decorative lighting, and fresh planting. Inside, Gael & Grain’s 65-seat ground floor welcomes both diners and drinkers, while the basement - aptly named A’ Chùilidh, meaning ‘Nook’ in Scottish Gaelic - serves as a vibrant, flexible events space.
The project was led by CSY Architects, with Streamline Joinery as the main contractor. The pub’s new décor blends a contemporary, comfortable Scottish pub style with heritage touches, sophisticated accents, and flexible spaces. Upon entering, the focal point is the bar to the left, clad
in upcycled wood from a former floor to create a striking chevron finish. This detail blends seamlessly into the timber flooring, adding a rustic element and shaping a convivial heart for the venue. The interior colour palette leans into deep greens, muted blues, and rich wooden textures, creating a comfortable and inviting space. Rather than relying on clichéd ‘Highland’ décor, it draws on refined cues to evoke Scottish heritage in a tasteful and contemporary way.
To the left, another standout feature is the custom-built green cabinetry, seamlessly integrated into the wall to bring instant character to the space. Its rich forest green finish, paired with varied drawer sizes and brass knobs, lends a tactile, almost whimsical charm. At its centre sits a TV screen, surrounded by recessed pockets filled with faux greenery, pottery, books, and artwork - elements that contribute to a sense of visual warmth and layered personality. When it comes to furniture, every piece has clearly been carefully considered. Classic button-back banquettes in brown and green leather, supplied by LECS Upholstery, add
timeless elegance. A mix of high stools and dining chairs, some in leather, others upholstered in plaid or adorned with floral accents, were provided by Mayfair Furniture and Pub Stuff. These are paired with solid wood tables in varying sizes and heights, creating a flexible and characterful environment. The accent walls throughout the venue are dressed in stunning patterned wallpapers designed and produced in Scotland, adding depth and intricacy to the space. Deep green subway tiles provide a grounding element and allow the statement wallpapers to stand out. Elsewhere, walls are brought to life with vintage signs, a curated mix of framed old photographs of Glasgow, and mirrors that soften the space while creating a gallery-style effect.
The lighting throughout the venue ranges from striking chandeliers with candle bulbs styled like stag horns to brass wall sconces with fabric shades and industrial-inspired caged pendants - fixtures that wouldn’t feel out of place in a Scottish castle. This subtle blend of vintage and contemporary elements helps maintain a timeless aesthetic. Downstairs, in the events space A’ Chùilidh, bare brick meets
warm timber walls, creating an inviting yet characterful setting. A dedicated dark wood bar at one end completes the space, making it ideal for everything from live music and comedy nights to private parties and business gatherings.
Sophie Mallon, Chief Marketing Officer of LLG, says, “Gael & Grain builds on LLG’s passion for celebrating Scottish produce, following the success of its Glasgow restaurant Mharsanta and Edinburgh pub The Tolbooth Tavern. Music is also at the heart of Gael & Grain. Guests can enjoy live performances from traditional Scottish musicians, alongside a curated playlist that showcases the best of Scotland’s musical talent - from classic folk to contemporary sounds.
“We are committed to working with Scotland’s finest producers, ensuring only the best local ingredients are used in its kitchens and bars and we aim to offer a welcoming, authentic Scottish pub experience.”
And that’s exactly what they’ve achieved at Gael & Grain - a beautifully executed space that captures the essence of a modern Scottish pub: intimate, stylish, and full of character!
CSY Architects are delighted to have completed another project with Star Pubs & Bars
We are proud to have been appointed as Architect and Interior Designer at the Gael & Grain
CSY are delighted to build on the vast experience of DBP Architects & Interior Designers. Since merging late last year, the interiors team continues to grow and expand, and we look forward to continuing to build on this extraordinary legacy which DBP Architects & Interior Designers have built over the last 40+ years.
We wish Sophie, Derek, Chris and the whole team all the best as they embark on this journey with their exciting new venue.
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THE CRAB & LOBSTER FISH SHACK
7 FERRYMUIR, SOUTH QUEENSFERRY, EH30 9QZ
The Crab & Lobster Fish Shack in South Queensferry is the latest offering from the Coghill family, who already operate the popular Jack ‘O’ Bryan’s Bar & Kitchen in Dunfermline. The new restaurant replaces the former Frankie & Benny’s beside the Dakota Hotel and represents an investment of over £350,000 from the family - an ambitious project blending passion, experience, and a love of seafood.
The restaurant has been brought to life by Bryan Coghill, who has worked in the hospitality industry for over 40 years, alongside his son and Head Chef Jack, wife Michelle, and daughter-in-law Sarah. As well as serving high-end fish and chips, the vibrant new eatery celebrates a wide variety of fish, crab, lobster and other seafood native to Scotland’s coast, all presented in a relaxed, family-friendly dining environment.
“My very first ever restaurant was a fish and chip restaurant, so I feel I’ve come full circle in my career,” said Bryan Coghill. “It’s absolutely fantastic to have delivered another family restaurant that we can be proud of, and where my son Jack, together with other family members, can flourish and shine.”
He continues, “We’ve been open nearly a month now - it’s been brilliant, and we’ve been really busy. We’re glad to say we’ve
been wholeheartedly embraced by the local community in South Queensferry, with many of our customers from Jack ‘O’ Bryan’s in Dunfermline, coming over the bridge to eat with us as well. We are all really proud of the look and feel of The Crab & Lobster Fish Shack.”
Outside, the restaurant makes a strong first impression. A symmetrical façade with a central entrance and flanking windows is finished in navy blue timber cladding, giving the building a bold, contemporary maritime look. Outdoor picnic benches and branded planters tie in with the prominent signage above the door, creating a cohesive and welcoming entrance.
Inside, the space embraces a colour palette of blues and crisp whites, offset with warm timber accents. The vibe is laid-back and cool, evoking a Hamptons-inspired nautical style that feels both modern and timeless. The layout features a mix of open seating and cozy nooks, with timber used throughout - on the floors, the booths, and in other architectural details to provide a grounded, earthy balance to the brighter design elements.
Blue carpeting is used in selected areas to further brighten the interior as well as whitewashed timber walls, one of which proudly displays a mural of The Crab & Lobster Fish Shack logo. White
plantation-style shutters act as subtle spatial dividers and add to the seaside-cottage feel with the crisp white finish offering a striking contrast against the deeper blues throughout the space. The booths are upholstered in two-tone blue and turquoise fabrics that echo the colours of the sea, adding depth and visual texture. These are paired with plush dining chairs in bold blue and orange hues, injecting playful vibrancy into the room. Tables are finished in natural wood, enhancing the rustic-modern fusion.
Statement lighting plays a major role in the design. Rope-wrapped chandeliers with warm Edison bulbs and nautical wall sconces are strategically placed to cast a warm, inviting glow. The fixtures, crafted from thick rope knotted and looped to resemble maritime rigging, are more than just décor as they truly reflect the restaurant’s identity.
A standout architectural feature is the brick-arched open kitchen at the heart of the restaurant, which invites diners into the culinary journey. Dark blue glazed tiles give the kitchen a pop of colour against the stainless steel. Overhead, in bold neon lettering, the restaurant’s cheeky slogan lights up the room - “Ye Cannae Beat a Crab & Fish Shack Fish Supper!” It’s a lively focal point and a
distinctly Scottish flourish that reinforces the brand’s charm and character.
Branding has been carefully considered throughout the venue - from the blue menus embossed in gold, to the fish and chip boxes proudly displaying the new slogan. Every element ties back to the restaurant’s identity, creating a consistent and memorable impression. The bar area to the left is also a design highlight. The bar front features a dramatic combination of deep blue marbled material panels and vertical slatted details, framed by sleek natural wood. The effect evokes the movement of water, subtly nodding to the sea. Behind the bar, illuminated shelving and matte finishes give the space a modern, high-end aesthetic, while keeping functionality front and centre.
The restaurant is a stunning blend of modern coastal decor and maritime inspired design which evokes a sense of local heritage, seaside dining and modern sophistication. I’m sure the residents of South Queensferry and further afield will be delighted with the new addition to the area as it is true, you really ‘Cannae beat a fish supper’!
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THE CAPTAIN DARLING
16‑18 Hamilton Place, Stockbridge, Edinburgh, EH3 5AU
BY NICOLA WALKER
The Edinburgh neighbourhood of Stockbridge has welcomed its newest addition, The Captain Darling. The 100-cover pub has been created by The Òir Group, an independent hospitality company behind long-standing favourites like Bodega and Lucky Yu. This time, they’ve partnered with Scott Smith, former chef-patron of Edinburgh’s multi-award-winning restaurant Fhior, to bring a fresh take on the neighbourhood pub.
John Howard, Owner and Director of The Òir Group, said, “With The Captain Darling, we wanted 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.”
The frontage of The Captain’s Darling sets the tone for what lies inside – inviting, characterful, and stylishly understated.
Painted in a rich, deep forest green, the exterior is bold yet elegant, standing out on the street while still rooted in tradition. Large windows give passers-by warm glimpses of the amber-lit interior, drawing attention to the welcoming pub atmosphere within. Above the entrance, classic lettering forms the pub’s logo, adding a touch of vintage sophistication.
Inside, the forest green palette continues across walls, ceilings,
and architectural detailing, creating an enveloping, cocoon-like atmosphere. This is balanced by polished wood floors and light natural oak furniture, resulting in a harmonious, earthy palette that feels grounded yet elegant.
The furniture is a standout feature and is carefully chosen to align with the venue’s warm but minimalist theme. Chairs are classic Windsor-style with spindled backs, while the high bar stools and low stools echo the same timber tone and shape, creating continuity across different zones. Round and square tables are crafted from the same light wood and feature simple, unembellished surfaces that celebrate craftsmanship and natural finish. There’s also warm mustard yellow velvet banquette seating, which looks almost golden in daylight. Scattered with gold cushions, it adds both comfort and a rich splash of colour – an elegant solution to maximise seating without overcrowding the space.
The bar to the left makes a wonderful focal point. This area features classic mosaic floor tiles in terracotta and cream tones arranged in a geometric pattern - a nod to traditional pub design with a modern twist, contrasting beautifully with the wooden floors.
The bar front is clad in striking vertical wooden slats that complement the oak furniture. The bar top has an elegant white and brown marbled finish that blends seamlessly into the wood. Above, pleated pendant lamps in soft cream hang evenly, casting a warm, ambient
light that enhances the intimate atmosphere.
Behind the bar, the wooden frame continues and the downlit shelves, backed by mirrors, exude quiet confidence. It’s a perfect centrepiece reflecting the venue’s blend of modern pub design and timeless comfort.
To the right, a raised dining area with glass windows creates a more intimate space. Here, a large fireplace adds character. The entire surround is painted in the same deep green as the rest of the interior, with the inside lined in glossy burgundy tiles laid in a brick pattern. This contrast in texture and tone bounces light and adds depth.
Styled with vintage books and candlesticks, the fireplace brings a touch of parlour charm. Though not in use, it adds visual richness and a cosy, lived-in feel that complements the venue’s welcoming atmosphere.
A soft amber glow fills the entire venue courtesy of ceiling spotlights and wall sconces with classic fabric shades. The walls are softened further by traditional landscape paintings in muted tones, framed in antique gold and placed sparingly to provide subtle decoration without overwhelming the space.
The Captain Darling set out to be “a proper pub in the heart of Stockbridge,” and it certainly delivers a timeless, comfortable, and stylish neighbourhood pub that’s well worth a visit.
Bar Apprentice takeover at The Gate 2025
A huge thank you to Andy Gemmell and the team at the gate... to everyone who came along and of course to the 2025 bar apprentices.
SUE SAYS!
The standout news this month is the management buyout of Buzzworks, led by none other than Kenny Blair. Kenny who has steered the ship alongside his brother Colin and sister Alison for over 30 years – will now be taking the reins solo, backed by new and existing financial partners.
It’s a bold move, but one I’ve no doubt he’ll make a great success of. Buzzworks has gone from strength to strength under the trio’s leadership, and with fresh investment behind it, the business is clearly gearing up for its next exciting chapter.
That said, I can’t imagine Colin putting his feet up any time soon he’s got plenty on his plate with his ventures. I wish Kenny, Colin, Alison, and the whole Buzzworks team every success as they embark on this new chapter. The future certainly looks bright!
There’s simply no stopping Jim Rowan, Chairman of Dunns Food and Drinks. Long known for his love of fitness, Jim has truly raised the bar this time – he has just cycled an incredible 380km across Tanzania as part of a charity challenge with fellow riders from the Country Range Group.
It’s all part of the celebrations for Dunns’ 150th anniversary this summer, and it’s fair to say he’s marking the milestone in unforgettable fashion!
experiential theme in Scotland and they are still doing it.
There’s no stopping Iain McPherson. The award-winning bartender and owner of Panda & Sons wrapped up what may be one of the most ambitious bar events Scotland’s ever seenthe first International Panda Highland Games which took place last month. And this was hot on the heels of his Edinburgh Bar Show which was also a great success.
As well as an actual Highland Games and Scottish hospitality at Winton Castle, which I sure had the usual Highland Games activities, the four-day event also brought together 12 worldclass bars from nine countries, who each took over Panda & Sons for one night.
With guest shifts from global stars like Max Venning (Three Sheets), Jose Luis Leon (Licoreria Limantour), and Kitty Gardener (Caretaker’s Cottage), among others. I can’t wait to see what he does next!
But it’s not just about the personal achievement – Jim used the challenge to raise funds for two very worthy Scottish charities close to Dunns’ heart: AWARE Scotland, which offers respite and special days out for young people, and The Haven, a Lanarkshire-based charity supporting those affected by life-limiting conditions. An inspiring effort from a man who’s clearly as committed to giving back as he is to pushing forward. Here’s to another 150 years of Dunns!
I popped into the Cocktail Geeks for a drink the other evening. I first met the owners Rachel and Linden when they were up for the emerging entrepreneur award. They blew us all away with their creativity. It’s great to see their business continue flourish and I loved their Jurassic Park theme. I think they were the first cocktail enthusiasts to really embrace the
DRINKS RETAILING AND MARKETING PUBLISHED BY MEDIA WORLD LIMITED e: news@mediaworldltd.com w: dramscotland.co.uk -Editor Susan Young • Editorial Nicola Walker
The awards take place next month, but this month the Campari Bar Apprentices were out in force at The Gate where they served up cocktails that they had created. It was a great night and they did a grand job. Thanks to everyoine who made it happen. Meanwhile the awards are looming, I can’t wait and I hope to see you there.
And last but not least a big thanks to Scott Murray of Cru Hospitality and wife Sarah who invited us along to their annual Ascot Party. He invites friends, his team, suppliers, family and the occasional journalist. It was absolutely great fun and so nice to meet so many new people. It was a cracking day. Thanks again.
