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WELCOME
This time of year is always a bit manic as we count down to the awards – but it’s still my favourite time of year.
This month, we reveal all our finalists, but remember – there will also be some surprises on the night.
Recently, I caught up with Kellie Rixon MBE, the woman tasked with the redevelopment of Aberdeen’s Marcliffe, which has also undergone a rebrand. She has a great story, and I really enjoyed meeting her. Read what she has to say on page 20.
Meanwhile, Nicola Walker checked out the new Downtown in Edinburgh, and we both visited Ryan’s Bar – now known as Ryans of Edinburgh, which is back with a vengeance.
Our drinks focus this issue is rum, and there’s certainly plenty of interesting information in the feature to share with your customers.
Susan Young, Editor
susan@mediaworldltd.com dramscotland.co.uk
/dram.scotland @dramscotland
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RUM
15 facts about Rum.
THE 2025 FINALISTS REVEALED
The Scottish Bar & Pub Awards are nearly upon us... this issue we reveal all the finalists
PUTTING THE SPARKLE BACK IN...
Susan Young talks to Kellie Rixon MBE.
DESIGN FOCUS
Ryan of Edinburgh, Edinburgh
DESIGN FOCUS
Downtown at the Boston Bar, Edinburgh
restaurants and hotels.
SUE SAYS
Our publisher Sue pulls no punches.
Cry Baby Brings Bold Vibes To Stockbridge
Tiny Cup Collective, the company behind Edinburgh venues The St Vincent (The Vinnie), Nightcap, and bottle shop Nip’s, has opened Cry Baby on Dean Street in Stockbridge. The new venue is a deliberate departure from the overly refined and will offer fun, nostalgic cocktails, smash burgers, wings and laid-back service. The interior features black walls lit by colourful neon lights, bold signage, and a hot pink bar top, all set to a soundtrack of 90s and 00s throwbacks.
Co-founder Chris Grierson told DRAM, “We want Crybaby to feel like the place you stumble on and immediately know it’s your new favourite spot. I just wanted to take things back a step. The industry is great and it’s really diverse, but it’s come such a long way that I just wanted to remember what bars were like when they were a bit more fun.
“It’s not a new concept - it’s the kind of place you would find on holiday. We’ve stripped the venue right back, so it doesn’t look like a traditional pub anymore. Stockbridge already has a handful of these, in fact one of them is ours, and there’s no point in trying to compete with yourself! It’s certainly something new and different that didn’t exist in Stockbridge before.”
The Cornerstone Opens in Rannoch as New Community Hub
A new community bar, restaurant, and office space called The Cornerstone has opened in Rannoch, on the site of a former outdoor centre and school. The project was spearheaded by the Rannoch Community Trust with the aim of creating a welcoming and sociable space for residents living in this remote area. Entirely volunteer-led, the initiative successfully raised £1.7 million to bring the vision to life.
Lynsey Thomson, one of the four members of the Committee Board, told DRAM, “We wanted The Cornerstone to be a brand that would resonate with the community, and we developed the interior design and menu around that. It’s all about the community coming together. The local village has only 450 people, but the response has been great, and we’ve been full every night since we opened.
“The interior is zonal with original stone walls, booth seating and wood burning fire. We have used reclaimed wood from Rannoch and natural colours and materials. We also have a Winter Garden, outdoor seating, a firepit, a flexible office space, public toilets and a kids play area.
“We had long list off needs, but we’ve tried our best to put in something for everyone. It’s been a long road but a real community effort. When we opened it was a glorious day, and it was lovely to see 4-year-olds to 94-year-olds sitting there – it made it all worth it.”
The venue is still looking for staff and you can find all the information on the website.
WU Asia Pacific lands in Edinburgh
WU Asia Pacific has landed in Edinburgh’s New Town at 5 Queen Street, introducing a bold new concept that merges dining, culture and entertainment. The venue combines Asian grill house, sushi bar, live performance space and late-night lounge, delivering a multi-sensory experience that redefines what a night out can be.
Live music, stage lighting and curated cultural programming create an immersive guest experience and WU aims to encourage longer dwell time and deeper engagement.
From 6:30 to 9pm, Temple Hall hosts live performances inspired by Asia-Pacific arts and traditions, followed by weekend DJ sets that extend the venue’s appeal into the late evening. This seamless transition from dining to entertainment reflects a growing shift in consumer expectations.
Working hand-in-hand with landlord the Iona Pub Partnership, WU Asia Pacific is an excellent example of how
Costley sells Souter’s Inn to Southern Ayr
Souter’s Inn, a well-known hospitality venue in Kirkoswald, South Ayrshire, has officially changed ownership. The new owners are Southern Ayr who finalised on July 1st, marking the end of an 18-year tenure under Costley & Costley Hotels.
Southern Ayr Ltd, is led by local businessman Brian Daly and wife Tina, and operates several hospitality venues across the Ayrshire area. The company’s current portfolio includes the Abbotsford Hotel, Bridges Bar, Wellingtons Bar, and Brig Bar, all located in Ayr.
The company announced the news on its social media channels saying, “We’re delighted to officially welcome Souter’s Inn in Kirkoswald to the Southern Ayr family!
“A huge thanks to Bill Costley, Michael Poggi and the rest of the Costley & Costley team for their support and the smooth transition over the past few months. We’re honoured to take the reins and promise to keep up the legacy you and your team have built at Souter’s Inn.
Smith & Clough Business Associates presided over the sale of the Inn.
tailored operators can create landmark dining destinations. Alan Sayers, Operations Director at Iona Pub Partnership comments, “Bringing WU into such a vibrant Edinburgh location showcases the power of combining bold hospitality concepts with flexible, supportive partners. We’re proud to be part of this journey and look forward to seeing WU Asia Pacific make its mark as a truly elevated venue in the city.” With the continued rise in demand for experience dining, WU taps into a trend that merges hospitality with entertainment. The model encourages longer dwell time, higher average spend, and strong social engagement— three factors increasingly valuable in today’s marketplace. “Operators like WU represent where the trade is heading,” added Sayers. “There’s a real hunger for venues that go beyond the basics and offer guests something to talk about - and share. We’re proud to be supporting that innovation.”
Buzzworks brings Robert Cooke on board as
it sets its sights on rooms
Buzzworks Holdings has announced the appointment of Robert Cook as Non-Executive Chairman following the recent management buyout and renewed focus on expansion across Scotland.
Robert Cook joins the board bringing with him more than 35 years of experience in the premium hotel and accommodation sector, including high profile leadership roles as CEO at Hotel du Vin and Malmaison.
The appointment signals Buzzworks’ ambition to expand beyond food and drink saying that his expertise in rooms, strategy and operational delivery will help support Buzzworks’ planned move into the accommodation space.
Robert Cook, said, “I’ve admired Buzzworks’ growth and ethos for many years. It’s a business rooted in community, quality and ambition and I’m proud to be joining at such an exciting stage
“There’s huge potential in their next chapter – particularly with the introduction of rooms – and I look forward to helping shape that journey.”
Kenny Blair, Co-Founder and Managing Director, added:,”Robert brings a depth of knowledge in accommodation that will be invaluable as we push forward with our growth strategy.
“His track record speaks for itself, and we’re pleased to have someone of his calibre join the board as we broaden our horizons and build on the strong foundations already in place.”
MacGregor’s takes over The Whisky Vaults in Oban
Bruce MacGregor and his wife Jo De Sylva who co-own MacGregor’s in Inverness, the bar that has a reputation as one of the best places to enjoy Scottish music, have taken over the Whisky Vaults in Oban. The previous owners, John and Helen MacLellan, along with their daughter, Maisie, have managed the popular venue for 7 years.
The Whisky Vaults is a 10 bedroom hotel with front bar, main bar and beer garden and, although there is a small name change to MacGregor’s at The Whisky Vaults, the couple say that they won’t be won’t be making any major changes. They will keep the character of the venue while introducing their own Highland style “so The Whisky Vaults will still remain the special place it has become.”
MacGregors said, “We’re looking forward to sharing some of the fantastic craft beers from Cromarty Brewing Co Dog Falls Brewing Co and Cairngorm Brewery as well as our own speciality Scottish Icon Cocktails, and of course there will be MUSIC….lots of it!”
Glasgow Cocktail Week set to be biggest yet.
Glasgow’s best bars have come together to celebrate the return of Glasgow Cocktail Week, the city’s biggest cocktail festival bringing together over 50 of the city’s top cocktail bars, with venues including House of Gods, Sebb’s, Champagne Central, Absent Ear, Cornershop, The Gate, Devil of Brooklyn, Kelvingrove Cafe, Last Bookstore, The Locale, The Marlborough, VEGA, West Side Tavern, and more to be announced.
The 10-day festival which kicks off on September 26th and runs until October 5th includes coffee shop cocktail raves with Pineapple Espresso, two daytime parties at secret locations as well as cocktail masterclasses and pop-up parties
Established in 2018, Glasgow Cocktail Week has grown year on year to spotlight the very best of the city’s hospitality scene and, for the first time this year, Glasgow Cocktail Week will also host seminars tailored to the hospitality industry on Monday, September 29th.
Glasgow Cocktail Week organiser, Nicola GemmellMoir, said, “Glasgow Cocktail Week is Glasgow’s original city-wide cocktail festival, established in 2018. We have proudly grown this event in partnership with the city’s best bars, working with over 50 venues this year, including Kelvingrove Café, Absent Ear, The Gate, Sebb’s, Locale, Devil of Brooklyn, Champagne Central and many more.
“We know our guests love great drinks with great experiences, so we’ve pulled together a programme of creative events, including your Glasgow Cocktail Week ticket and some exciting standalone ones too. “With over 50 brilliant bars on board, the quality and creativity on show this year is incredible. Thank you to Glasgow’s bar community and our guests for continuing to support and shape this festival into something special.”
The Boston Spud Co. which puts a new twist on the classic baked potato, is the latest offering at Edinburgh’s Boston Bar.
The Boston Spud Co. menu will be a permanent addition to The Boston Bar’s following the opening of Downtown, which is located in the basement of the Boston Bar.
Owner Edward Fox said, “We’re really excited to launch Boston Spud Co. as a new chapter for The Boston Bar.”
NEWBARNS BREWERY AND THE PALMERSTON CREW TEAM UP TO OPEN NEW PUB
Edinburgh-based brewery Newbarns and restaurant The Palmerston have confirmed their plans to open a pub, The Cooper’s Rest, in Edinburgh early next year.
The Cooper’s Rest, a joint venture between Gordon McKenzie and Emma McIntosh (co-owners of Newbarns) and Lloyd Morse and James Snowdon (co-owners of The Palmerston), will revive the existing The Cooper’s Rest pub on Easter Road in Leith, which has been closed since 2015.
The new Cooper’s Rest will merge the atmosphere of a pub with quality drinks and food, delivering a modern take on classic comfort dishes.
Co-owner James Snowdon said, “The seed for the pub was planted way back in 2022. Through getting to know Gordon and the team at Newbarns, we realised we’re all gagging for Edinburgh to have a proper pub which serves proper pub food. Edinburgh is a city full of great pubs, but every ‘gastropub’ in the city is really a restaurant – you can’t go into them and sit at the bar all afternoon drinking pints.
“During the last few years we’ve discovered we have similar ideas of what we love in a pub and want to bring that to Edinburgh: exceptional food, quality drinks and a welcoming atmosphere for locals and visitors alike”.
Gordon McKenzie added, “At Newbarns, everything we do starts with that feeling you get around a pub table with friends – the easy camaraderie, the good conversation. So often those friendships, and those tables, have included the brilliant people from The Palmerston so this collaboration at The Cooper’s just feels right.”
ROMANO PERELLA TO OPEN NEW ITALIAN RESTAURANT
Romano Perella, the restaurateur behind the Amore brand, is preparing to launch a new Italian restaurant in Glasgow. Malocchio will open next month on Ingram Street, occupying the former Mediterraneo site. The name refers to a Southern Italian superstition surrounding the evil eye. The restaurant’s identity is based on Il Corno, a traditional horn-shaped amulet believed to ward off bad intentions and bring good fortune.
“This is really exciting for us,” said Perella. “Malocchio is the first concept I’ve personally created from scratch, which has helped shape the positive feeling around it all.”
The restaurant has been designed to offer “a sanctuary, an escape from your daily life and problems, from the world and the negative energy – inside it’s all smiles and that sigh of truly relaxing for whatever time you can take.”
Malocchio will serve house-made fresh pasta alongside rustic sauces, meats and seafood, and will feature a new interpretation of traditional pizza.
Perella comments, “I’m not reinventing the wheel – this restaurant is showcasing the amazing heritage Italy has given me, using all I have learned to create something genuinely new and different.”
Fitzimmons Group take over at Prestwick’s The Carlton Hotel NEWS
The Fitzimmons Group is the new owner of The Carlton in Prestwick after completing the deal to buy the hotel from the RAD Group.
Henry Fitzsimmons said, “We are absolutely delighted to bring The Carlton Hotel into our family business. It’s a fantastic hotel with a great reputation and a brilliant team already in place. We look forward to building on the strong foundations of Robert, Vivien and their full team.”
Robert and Vivien Kyle of RAD Hotel Group said, “The Carlton Hotel has been an important part of our journey as a family business, and we are immensely proud of everything achieved there. We would like to express our heartfelt thanks to the entire team at The Carlton for their dedication and commitment over the years - they’ve been integral to its success and reputation.
Dishoom reveals Glasgow launch date
Bombay-inspired restaurant group Dishoom has confirmed the launch date for its Glasgow venue, which will open on Friday 29 August in the city centre.
The new 7,000 sq ft venue is in Nelson Mandela Place, occupying what was once the Glasgow Stock Exchange. It will become the brand’s second Scottish restaurant, following the success of its Edinburgh site, which opened in 2017. It will have a capacity of 211 - (158 dining and 53 other).
In keeping with the design of each Dishoom café which is typically based on a narrative from Bombay’s history, Glasgow will feature a fictional backstory centred around ‘Miss X’ – a former covert agent who now runs a bustling Irani café in the heart of the city’s former stock exchange building.
Known for its all-day dining menu inspired by the Irani cafés of Bombay, Dishoom Glasgow will serve dishes such as the Bacon Naan Roll and House Black Daal, alongside small plates, grills and slow-cooked specials.
Dishoom’s arrival in Glasgow has been described by the company as a “long-held ambition” and marks the latest chapter in its UK expansion. The group already operates sites in London, Manchester and Birmingham.
As with its other venues, the restaurant will also continue Dishoom’s ‘Meal for a Meal’ initiative. For every meal served in Glasgow, the company will donate a meal to a child in need through its partnerships with Magic Breakfast in the UK and The Akshaya Patra Foundation in India. To date, more than 20 million meals have been donated across the group’s ten UK cafés.
We’re also pleased to see The Carlton Hotel continue under local, independent ownership and are confident Henry Fitzimmons and his team will continue to deliver the warmth and hospitality guests expect from The Carlton. All existing bookings, including weddings and events, remain fully secure with deposits under new ownership, and the value of any Carlton Hotel gift vouchers will be honoured across The RAD Hotel Group portfolio.”
Henry Fitzimmons concluded, “Our goal is to build on the trust and loyalty The Carlton has earned over the years and continue delivering the warm, welcoming service that guests know and love. We’re excited to invest in the future of the hotel and further strengthen our commitment to Ayrshire hospitality.”
l-r Henry Fitzimmons with Aaron Kyle.
Pictured
The 96% Rule European law limits distillation to below 96% ABV and the bottling minimum is 37.5% ABV in Europe, 40% in the USA and many Caribbean countries. This legal requirement distinguishes rum from neutral grain spirits and preserves flavour compounds that define the rum character.
15 Facts on Rum
Statista reports that the out-of-home (on-trade, e.g., bars and restaurants) rum revenue in the UK is forecast at around £528m in 2025.
In Scotland there has been a noticeable upsurge in craft rum distilling driven by small, innovative producers. including Badachro’s Surfin Puffin Rum which was launched in 2024. The golden rum unites three Caribbean-aged rums with local heather, myrtle, and Seville orange to bring a Highland twist to a classic tipple. It was shortlisted in the International Blended Rum category at the 2024 Scottish Rum Awards and is praised for its balanced sweetness, making it ideal for cocktails or mixers.
Scottish rum distilleries leverage naturally soft Scottish water, which requires less mineral adjustment than hard water regions. This gives Scottish rum a naturally smooth profile that complements rather than competes with the base molasses character.
Producing one 25oz bottle of rum generates between 1.2-3 kg of CO2 - equivalent to charging 240 smartphones. Forwardthinking venues are highlighting low-carbon rum brands to environmentally conscious consumers.
Most rums ferment for 1–7 days depending on style, with lighter rums on the short end and high-ester or Jamaican styles often much longer (up to 10 days). Shorter fermentation produces cleaner profiles; longer fermentation develops more complex esters and congeners that create distinctive “funk” in Jamaican-style rums.
Unlike most rums aged in tropical climates, The Outlaw Rum Company takes a bold twist: they import their rum from the Caribbean and age it in single malt Scotch whisky casks in Aberdeenshire, Scotland. This cooler climate and whisky cask influence give the rum a smoother, more complex profile— blending Caribbean fire with Scottish finesse.
While rum isn’t as heavily celebrity-branded as spirits like tequila or whiskey, several stars—especially from music have taken ownership or creative roles in rum brands. Bruno Mars, Ciara, Kenny Chesney, Sammy Hagar, Chris Blackwell, and Lil Wayne each bring their flair to their respective lines, with fans offering mixed but sometimes positive feedback. 1 2 3 4 5 6 7
8 9 15 14 13 12 11 10
Aging Stops at Bottling
Unlike wine, but like all spirits, rum stops aging once bottled. All flavour development occurs in the barrel through chemical reactions with oxygen, wood tannins, and ambient temperature. This makes vintage dating more meaningful.
Rum’s historical connection to the Triangular Trade (molasses to New England, rum to Africa, slaves to Caribbean) makes it one of the few spirits with genuine historical significance in global commerce. This heritage adds gravitas to premium rum presentations.
Caribbean rums vary by region, and knowing these styles helps bartenders craft better cocktails and guide guests with confidence. Jamaican rums are funky and bold great for tiki drinks. Barbados offers smooth, balanced rums suited for both sipping and classics. Cuban rums are light and clean, ideal for mixers like Mojitos. Martinique’s rhum agricole, made from fresh sugarcane juice under strict AOC rules, brings grassy, earthy notes perfect for refined cocktails. Understanding these differences enhances menu curation and staff training.
Many “spiced rums” are technically rum liqueurs if the added sugar and flavourings exceed regulatory thresholds, rather than true rums.
In a 2024 UK survey, the Mojito came out on top as the favorite, with Piña Colada second and Long Island Iced Tea third (although that is not typically rum only.)
In the US data from Union (covering on-premise sales up to May 2023) shows that Mojitos currently account for 39% of all rum cocktail orders, with Piña Coladas and Daiquiris growing in popularity and closing the gap.
In cocktail hubs like New Orleans, classic rum drinks like the Hurricane, Dark ‘n’ Stormy, and Frozen Daiquiri are popular.
The Oldest Distillery
Mount Gay Rum is the oldest commercial rum distillery (dating from 1703) beginning with a pot still house on a sugar cane plantation. It has maintained continuous production for over 300 years and the distillery was named after Sir John Gay Alleyne, who managed the estate in the 18th century.
Age Statement Strategy
Unlike whisky, rum age statements aren’t regulated globally. A “12-year” rum might contain spirits aged 12+ years but blended with younger rums.
26TH AUGUST 2025
THE 2025 AWARD FINALISTS
THE 2025
Rising star Entrepreneur 2025
WHISKY BAR OF THE YEAR BEST COCKTAIL BAR OF THE YEAR
FINALISTS
BAR APPRENTICE 2025
categories include
Lifetime Achievement Inspirational Woman
SHG Contribution to
award for cocktail excellence in neighbourhood venues
AIMEE ASHWORTH LA JUPE
CAMERON EVANS THE LYNNHURST HOTEL
ANYA GARROW GLENEAGLES HOTEL
LEWIS CRONE MARGO
STUART ROBERTSON BADGER & CO
FINN TRUTER BREWHEMIA
LOUISE TURNER RABBLE
WESLEY SMITH DI MAGGIOS
CALLUM MCCARTHY ENCORE
THE 2025 FINALISTS
ROSS BARR SCOTCH
BUCK’S BAR GROUP
Whisky Guru Rising Star Award
CHRIS CHAMBERS CASK & VINE
LUCY CONNOR TIPSY MIDGIE
JANE ROSS MOTHER SUPERIOR
CRU HOSPITALITY
EDEN GROUP
ROCK’S LEISURE GROUP
Central Produce is a family run wholesale produce company supplying the best quality fruit & veg across the Central Belt.
We aim to provide a high quality, personal service to the catering and hospitality trade across Central Scotland, including Edinburgh, Falkirk, Fife, Clackmannanshire and Stirlingshire. Our produce is chosen on its quality, never compromising on price, or an inferior product as we recognise through years of experience dealing with top chefs the intensity of competition in the trade.
Congratulations to all our customers who are finalists at the Scottish Bar and Pub Awards 2025. Tel: 01259 212338
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PETE HARVEY ABOUKIR
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GAVIN RUTHVEN THE DOME
MICHAEL EATON CAFE ROYAL
BEST DRINKS OFFERING
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THE 2025 FINALISTS
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PUTTING THE SPARKLE BACK IN...
Susan Young talks to Kellie Rix MBE who has been tasked with leading Aberdeen’s Marcliffe transformation
Kellie Rixon MBE FIH is one of those rare people you meet once and remember forever. Bursting with industry wisdom and infectious energy, this spirited Liverpudlian has brought her sparkle to Aberdeen’s Marcliffe hotel. Though her role is General Manager, Kellie’s presence is more orchestra conductor than job title - seamlessly blending charm, leadership, and a touch of magic into everything she does.
It comes as no surprise that Kellie and Stephen Carter, Non Executive Director of Marcliffe, share a bond that stretches back over 20 years. She counts him not only as a mentor but as a true friend - and it’s easy to see why. They’re cut from the same cloth. Hospitality isn’t just their profession, it’s in their DNA - and Stephen is the reason that Kellie is now at Marcliffe.
Kellie met Stephen Carter when they both worked for De Vere. Says Kellie, “We were a young dynamic, crazy team, and Stephen was the old guy - he probably was the same age I am now! However I quickly realised that there is not anything that he doesn’t know about the sector and one of the key lessons I have learned in life is - if there is someone who has been there, seen it and done it, pay attention. I paid attention and I listened. He became a massive influence on my career and is a mentor too. He is someone I cherish, but he will also tell me it straight and I do butt heads with him on occasion. He is my work dad, in fact he is everyone’s work dad in many ways.”
It was after a phone call from Stephen at the end of last year that Kellie made the trip from her home in the North of England to Aberdeen. She explains, “I had just started to rebuild this old house, after almost knocking it down, when Stephen called me. He knew that for the latter part of my career I had focussed on organisational change, cultural change programmes and mergers and acquisitions. He said, ‘Marcliffe is a new acquisition; there is shift in terms of culture - in that it was previously run by a long established owner/operator Stuart Spence, and they need someone to come for a few weeks and support that change.’” She smiles, “He is a hard man to say no to.”
That was December, and not long after she came on board, the hotel parted ways with its General Manager and Kellie was asked to hold the fort in the interim until the Board decided on the next step. She reveals, “By that time I had kind of fallen in love with the hotel.”
One of the very first things she instigated was a new training programme called Shine.
She explains, “When I came to Aberdeen it was really grey including the hotel, but everyone said that Aberdeen is famous for its granite and when the sun hits it, it shines. I thought we just need to shine the light on our people.
“We decided to close for two weeks and set our stall out and explain our agenda. I felt we needed a reset but we needed to be respectful of the past, and we needed to articulate the path for the future, otherwise we would be living in the past. You can’t get to the destination unless you know where it is and although I don’t mind detours, the intention is clear - to make Marcliffe the most cherished and loved hotel in Scotland. So that means we need to be consistent and deliver what our customers want so they get value out of it.
Kellie doesn’t just talk the talk -she walks it too. She ran the pass on Father’s Day and has done just about every job in a hotel, even
though she thought those days were behind her.
She laughs, “Because I live on-site, some days I don’t even get out of the hotel. Because if I love it, I’m in it. I’m up to my neck in it and swimming around in it. So I don’t mind it at all.”
She smiles, “I could go in every department. I have spent years understanding this industry and to be back in an operational role blows my mind.”
Kellie’s story is a bit like a Barbara Bradford novel -one that features women who rise from humble beginnings to achieve great things. Hospitality wasn’t a career choice - it was her life. Born into a working-class family - her mum ran a café, her dad was a milkman. She says, “I came from a very humble beginning and we were grafters.” She worked weekends from the age of 14, pouring pints in a local bar, and put herself through college working in late-night venues, bars and restaurants while she studied drama. Then, at 18, she joined the entertainment team at a holiday park. A 12-week Redcoat job turned into five years. “I said I’d stay for the summerfive summers later, I was still there. This has definitely become my MO.”
By 21, she was running entertainment departments with weekly show schedules, recruiting teams, and ensuring every guest left smiling. It was “do it again, do it again” every week - high-intensity, high-stakes hospitality training that no degree could match.
Kellie reveals, “Hospitality gave me a route out from my humble beginnings. Hospitality really is a level playing field -in loads of sectors not going to university would have been a disadvantage and for years, I was embarrassed at my lack of higher education. But hospitality never questioned it - they said, ‘You are good at your job, we like you, keep doing it.’”
And keep doing it she did...
From entertainment, she moved onto pubs, joining Tetley, where she looked after pubs from Bolton to Stafford. “I thought it would be an easier life, but was just about the geography. Instead of moving around the country, I just moved within a region. I worked in the managed house estate - that was my first foray into general management. I looked after big food operations like Wacky Warehouse. I started off in Bolton, Warrington, then Stafford, then Derby and took on a regional role. The last one was a hotel - it taught me about volume - we were doing 800 covers a day, and it taught me all the things you need to know about commercial aspects of space i.e. revenue per sq. ft. and all that sort of good important stuff.”
Tetley became part of Marston’s and Kellie was retained, got promoted, and became a regional trainer, manager, then regional director. In that role, she was responsible for 25 units, managing all aspects of operations with a focus on team dynamics and service. Then followed a move into HR. “I found it a really interesting transition because I went into HR because I was a frustrated operator and wanted good service from a support function.”
Principal Hayley followed and in 2005 she moved to De Vere as Head of Learning she then became HR Director, then Brand Director. Her remit included Slaley Hall and Cameron House where she met Stephen Carter.
But it was a recruitment trip to Lausanne in Switzerland that made Kellie realise where her passion was. “I was there to recruit people
PUTTING THE SPARKLE BACK IN...
and I was listening to them talking and I thought I would never get a job here, I would never even get in the door. But I was the one doing the interviewing. I thought who are we looking for here, but we were not looking for people like me. They were all well trained, but also quite privileged and it dawned on me that I had lost a little bit of myself. I thought why are we not looking for people like me?
“I went back to the UK and decided to make a concentrated effort to build a scheme that tackles the bridge between those kids on the outside of society into hospitality - after all, I was the pin-up girl! Everyone is motivated by something - people will put the graft in if it gives them what they want. Whether they are motivated by money, development or career enhancement, having a good time at work, or being with their friends - there are factors that contribute to people’s happiness.
This eventually led to De Vere agreeing to become a training provider. Starting with 12 students from Stockport. Says Kellie, “I was only ever asked two questions when I said come and work in hospitality‘Have you met anyone famous?’ and ‘What car do you drive?’ I said a Range Rover with a fridge and they were impressed. They said, ‘You are telling me even coming from a council estate you could be driving around with a Range Rover with a fridge in?’
“We mixed education with work and it worked beautifully.” She grew it to 12 schools and 2,500 students on the programme at any one time.”
She continues, “In 2012, at its peak, 13,000 students had come through its books and 60% had jobs at the end. It became a monster and as I had decided this was what I really wanted to do we decided to embark on a management buyout to take it out of De Vere. I had found my passion - developing people.
“It was both the best year of my life and the worst. I got two fellowships and an MBE and everything was wonderful. I thought I’ve made it, bob on. That was October 25 and then on December 5 my life changed catastrophically.”
Driving home from her mother-in-law’s funeral with her kids in the car - her husband had stayed behind - Kellie was involved in a hit-and-run accident which saw her car shunted down an embankment and into the path of a train which hit them.
Kellie recounts, “In an instant that life was gone - everything we knew. My older son walks away, I had minor injuries but my baby, who was 12, hit his head and suffered a catastrophic brain injury. We were airlifted out, and he spent four months in a coma and eight months in hospital on life support for most of it. The prognosis was not good. We were told he was never going to get any better, that he would never get out of his bed. We couldn’t give up. For me and for the rest of my family it was really simple - we were never going to get the best outcome through lack of hard work. We thought we will do whatever it takes, we are all in. My boy made an amazing recovery although he still requires 24 hour care, he is ambulant, he walks, he has a full life but he will always have challenges. The impact on me has been profound. I am determined to never waste a moment of my life again.”
After the accident, Kellie bought a shop that she converted into a three story restaurant, but quickly realised it was too much when
she was still caring for her son. She decided to move back up North to be nearer family and shortly afterwards she was approached by Donald MacDonald. Says Kellie, “It came right out of the blue. Over a cup of tea he told me that he had known about me for years.”
He had followed her career. She says, “I will always be grateful to him. He gave me this wonderful opportunity to come back into life, back into my career, in a way that was manageable - so that it was respectful of my boy and the care I was giving to him, but it also got me back into work.
“I went in as a consultant first, then as HR Director and latterly as Brand Director again. So as usual I go in as a part-timer and five months later I am up to my neck in it.”
She spent a few years with Macdonald but then realised she needed the flexibility of working for herself and set up a consultancy. She says, “I built a business that only worked by referrals. It was incredibly private because I tended to go into businesses going through change. I spent 12 years doing that and loved it. I never lost a client. Worked for all the big operators and went in at an executive level. I spent 8 years with the Old Course, St Andrews, five years with a project with the Heineken family -they had a beautiful pub on their land with rooms, and that came with another pub and another -we ended up with 28 pubs which we sold out the year before last. And at that stage I thought that was it.”
Then she got the call from Stephen...
Stephen told her that Sir Jim Milne and Balmoral Group had bought The Marcliffe as part of a strategic move to diversify and because they loved it and persuaded Kellie to come and meet them. The rest is history.
Today, as we speak, The Marcliffe has been rebranded Marcliffe with a classy new emblem with Kellie at its helm. Kellie says, “The people of Aberdeen have a deep affection for Marcliffe. It’s a place that’s been forgiven for not always being where it should be, simply because it means so much to so many. That kind of loyalty is rare.
“What’s even rarer is the scale of investment being made in hospitality right now. Not many, if any businesses are committing at this level. That speaks volumes about Sir Jim’s desire to give back to Aberdeen, and Balmoral Group’s belief in investing in things that matter, not just commercially, but culturally and emotionally too.
“I’ve learned Aberdeen needs Marcliffe, and Marcliffe needs the people of Aberdeen. That relationship is very important. That sense of ‘it has not been right, but we have to fix it’ is about respecting its legacy but looking at where we are at the moment and where we need to be.
The Balmoral Group has invested £12m+ in the hotel, and that is just the start. The pièce de résistance will be the hotel’s new Brasserie, located in what was the hotel’s external courtyard, right in the centre of the property which will open in December.
The hotel is operating during the renovations. Kellie reveals, “We daren’t close again. I am definitely spinning plates, but I love a bit of chaos.” I don’t know about loving chaos, but Kellie definitely loves hospitality - and hospitality loves her. Marcliffe is in very good hands. Bob on Kellie.
SUE SAYS
Ialways absolutely love this time of year because I have the best excuse to get out and about and visit some of the great bars and pubs that have been voted for by customers, reps, or employees.
Although my days of mystery shopping are behind me – mainly because I’m usually spotted – we have a fantastic team of people, of all ages, checking out the nominees. The final question we ask is:”Where did you have the best experience overall?” Because these days, that’s what people are looking for.
Good luck to all our finalists – and to those who didn’t make the final cut, don’t feel downhearted. The level of voting this year reached a new high, and the quality of premises was first-class.
Time and time again, I’m reminded how resilient the trade is. We certainly don’t have any lack of news, and in fact, there’s a lot we can’t fit in due to space restrictions in the magazine. But of course, we carry it all online at [www.dramscotland.co.uk] (http://www.dramscotland.co.uk). Although these days, news is only news for about ten minutes – then it’s shared widely. The days of an exclusive are long gone. Mind you, people still tell me what they’re doing in advance, but usually, by the time I can write about it, it’s common knowledge. How things have changed!
Having edited Hotel Scotland for the last six years and got to know the industry and the people in it – like Kellie Rixon MBE, my interviewee this month – I can see what a vibrant area of hospitality it is. I’m not surprised that Buzzworks is entering the arena. I’m sure they’ll do very well. Buzzworks is an excellent example of a hospitality business that adapts and evolves.
The Scottish Government’s Net Zero agenda is a joke. Climate change is a global issue – shipping our waste abroad or landfilling it in England, Spain or Germany does absolutely nothing to help the planet. Worse still, we add to the problem by transporting waste in hundreds of trucks across the country. It’s just another ill-thought-out strategy. The more I listen to politicians try to explain it, the more I think we need businesspeople in government – people who actually assess the process, evaluate the facts, costs and emissions, and then make a considered decision.
I was recently invited to the Edinburgh Military Tattoo by Glenfiddich, who are now one of the key partners – and what a great spectacle it was. It’s fantastic to see Edinburgh absolutely buzzing – and of course, there was *Oasis* too. You can’t help but wonder whether the events might be better spaced out. Someone even suggested to me that the Fringe could be held earlier or later in the year. After all, Edinburgh benefits from tourism during the summer anyway. Any thoughts on the subject?
P.S. You wouldn’t have known it was summer the night I was at the Tattoo – we were all wrapped up in rugs!
It’s not often I miss a meeting but I have to apologise to the good ladies of Daddy Marmalades - who I hopefully will interview for next month’s mag. No excuses, but my diary has been rather full of late
... and perhaps I am not as good as juggling it as I once was!
I have known Jimmy Marr, the well-known Dundee publican for more years than I care to remember. You would think he might be considering taking it a bit easier - but no ... he recently shared the news with me that his company City Centre Pubs is re-opening Charlie’s Bar in Dundee’s Menzieshill area which has been shut since Storm Arwen in 2021. He plans to invest six figures and totally refurbish the pub, which will include the creation of a new beer garden and a convenience store within the building. I can’t wait to see it.
Meanwhile another Dundee publican John Black got the keys to the Royal Arch in June and has wasted no time giving the iconic pub a fresh new look with a nostalgic twist.
His plan is transform the venue into a 50s/60s-themed bar, complete with a stunning centrepiece: a vintage bar from the old Craigour Bar on Dens Road and he has also put back some original Aitken fonts.
There’s a new menu too, including the option of half portions – which is great, because I can take my dad there - a former Dundonian, who just loves his half portions. Wishing John and Marion all the best, and I hope former owner Jonathan Stewart will now be able to relax and enjoy his retirement.
RYANS OF EDINBURGH
DESIGN:
BY NICOLA WALKER
BY SUSAN YOUNG
The newly revamped Ryan’s Bar on Hope Street in Edinburgh has made a stylish return to its roots, embracing an Irish-led identity under the ownership of Caledonian Heritable. Nestled in the Georgian New Town, the bar occupies a building that dates back to around 1790 and has long held a place in the city’s social fabric. Once a fruit shop and later a general store, it became a bar in the late 1980s and is now enjoying a fresh chapter that pays homage to its past while confidently stepping into the future.
The shift back to Ryan’s from its brief incarnation as the West End Brasserie reflects a wider trend in hospitality - a return to authenticity and atmosphere over polish and gloss. While the Brasserie leaned more towards continental elegance, this new Ryan’s is all about depth, comfort, and local character. Caledonian Heritable has shown a sharp understanding of what the space needs to be - not just another bar, but a gathering place with soul. Outside, the building has undergone a striking transformation. The facade is now a deep dark green with elegant gold accents, giving the bar a bold but classic presence on the street. New signage, created by Specialized Signs, also in green and gold, proudly marks the return of Ryan’s. The exterior colour palette feels unmistakably Irish without being overstated - traditional but sophisticated, and in keeping with the architectural dignity of the surrounding West End. Inside, the atmosphere shifts instantly into something richly layered and deeply inviting. The walls are painted a dark blue-grey, a moody but calming shade that sets the tone for the entire space. The
original wooden floor remains - a link to the building’s past that grounds the interior in character and warmth. Gold accents are used throughout, not in a showy way but carefully placed to highlight features and edges, catching the light and adding subtle elegance. Seating is designed for comfort as much as style. Deep red banquettes line the walls, upholstered in a rich leather that stands out against the cooler tones of the walls. The contrast works beautifully - plush and vibrant red next to the dark blue-grey gives a sense of drama, but one that feels controlled and tasteful. The tables are dark rosewood - solid, warm, and well-chosen, they complement the banquette seating and tie the whole space together. The walls are decorated with a variety of pictures in all sorts of frames. This eclectic mix adds an informal, almost domestic touch to the space - like stepping into someone’s sitting room rather than a bar. The gallery-style arrangement invites the eye to wander and discover small surprises - old photographs, quirky prints, and charming oddities that add personality and texture. It’s a design choice that feels unforced and genuine - layered, nostalgic, and full
of character.
While the back corner has a library wall effect that creates a cosy corner for a more intimate meeting or group session.
The overall effect is one of considered comfort. Ryan’s doesn’t feel like it’s trying too hard - it feels lived-in already, familiar in a way that’s hard to fake. There’s a warmth to the design that encourages guests to settle in, whether they’re popping in for a quick pint or settling into a corner for the evening. It’s clearly Irish-influenced, but not in a clichéd or over-the-top way - more a quiet nod to tradition, interpreted through the lens of modern design.Best of all they have retained it fabulous domed ceiling with its colourful mural.
This new version of Ryan’s feels like a natural evolution - not a total reinvention, but a thoughtful reimagining. It builds on the bar’s long history while creating something that feels current and distinctive. The choice of colours, the mix of textures, the interplay of light and material - it’s all done with a confidence that suggests Ryan’s knows exactly what it is.
Whether you’ve known Ryan’s for decades or are stepping through
its doors for the first time, the experience is one of easy welcome. The design draws you in without shouting, the layout encourages conversation, and the atmosphere is one of quiet charm. It’s a bar that feels like it’s been there forever, even though it’s just been brought back to life.
Ryan’s isn’t just a venue that’s reopened - it’s a space that’s been carefully and lovingly restored, with an eye to history and a sense of what people want from a bar today. Warm, stylish, comfortable and subtly Irish, it’s a place to return to again and again - a new old favourite in the heart of Edinburgh.
Jay Glass, Area Manager for Caledonian Heritable comments,
“We’re absolutely thrilled to reopen Ryan’s Bar and bring this iconic Edinburgh institution back to life. Since first opening its doors in 1989, Ryan’s has held a special place in the city’s heart, and we’re proud to continue that legacy.
“After a short break, we’re returning to what people loved most - from live sport on the big screens and our much-loved weekly quiz night to live music. It’s a true pleasure to welcome locals and visitors alike back to a place that means so much to so many.”
DOWNTOWN
Hanover Street, Edinburgh
BY NICOLA WALKER
The Boston Bar in Edinburgh, owned by Encore Bars, has quickly become a staple in the city’s bar scene since opening almost a year ago. Now, the popular venue has taken things to the next level, quite literally, with the recent launch of its basement level, aptly named Downtown.
This new addition isn’t just more space - it’s a whole new experience. Designed to celebrate Irish heritage and Boston’s iconic bar culture, Downtown offers an atmospheric blend of rugged character, warm hospitality, and thoughtful design. Weekly traditional music seisiúns and performances from Irish comedians promise to keep the energy vibrant, while the space also accommodates private events, live sport screenings, and informal get-togethers.
Tucked beneath Hanover Street, the design of this new basement venue fuses Bostonian grit with Celtic charm. The area is cleverly divided into distinct zones designed for mood and movement without sacrificing intimacy. Whether guests are drawn to the casual buzz of the traditional wooden bar, the seclusion of private nooks, or the communal atmosphere of the main area - with its long high tables and studded green leather-topped barstools - there’s a place for everyone.
The foundational textures of the space immediately establish its character. Exposed sandstone and brick walls give the venue a raw, historic feel, softened by a rich palette of design elements such as the deep green painted walls and ceiling, warm timber accents, polished wooden tables, and striking decorative features. The contrast between rugged surfaces and refined materials creates a
compelling visual experience that’s both timeless and contemporary. What truly sets Downtown apart though is the ambiance. It feels instantly welcoming, with every detail suggesting a story or memory. The walls are lined with salvaged treasures - vintage mirrors, old sports equipment, rusted enamel signage, and quirky bric-a-brac sourced from across Ireland, the UK, and America. Each object feels deliberately placed, but not overly styled.
Lighting also plays a major role in setting the mood. Vintage-style brass pendant lights and industrial glass globes cast warm, amber glows throughout the space. These are punctuated by cheeky neon signs that read “Mammy Approved” and “We Don’t Do Quiet Nights,” adding a splash of modern humour to the vintage aesthetic. Handlettered wall art and classic Guinness branding help break up the heavier materials with touches of wit and familiarity.
Furniture throughout the venue draws inspiration from traditional pubs while remaining clean and timeless in style. The mix includes Bentwood café chairs, barrel stools, and fluted banquettes, all topped with buttoned leather to create cosy and comfortable seating zones. This thoughtful variation in seating invites guests to settle in, whether they’re popping in for a pint or spending the whole evening. The space is also equipped with TVs showing all sports, including Irish sports such as Gaelic football and hurling.
A standout feature of the space is the snug area - a charming alcove centred around a traditional exposed brick fireplace, framed with timber. This cosy corner is perfect for relaxing with friends and features a vintage mirror from “Stewart’s Scottish Distilleries”
and a crate of Carroll’s Petrol bottles. These pieces aren’t just eyecatching - they serve as tactile reminders of history and heritage, grounding the space in a sense of place.
Encore Bars owner Edward Fox told DRAM, “During trips to Donegal, Ireland, where we’ve had the privilege of visiting my wife’s family, we’ve drawn inspiration from the warm, lively bars that are at the heart of Irish communities. Those bars, full of character and charm, have influenced the design of Downtown, giving it a true sense of place. We’ve worked closely with our design team to create a versatile space that reflects this spirit, featuring antiques from the UK and Ireland, including pieces from auction houses and salvage yards, as well as a few American artefacts that pay homage to Boston Bar’s heritage.
“Whether you’re here to watch sport, enjoy a quiet drink, or soak in the atmosphere, Downtown is the perfect space. We can’t wait to welcome customers to Downtown at Boston Bar with a Céad míle fáilte.”
Downtown at the Boston Bar is a masterclass in atmospheric design - layered, nostalgic, and unapologetically full of character. It’s not just a basement or a bar, it’s a mood board brought vividly to life. There’s something emotional at its core, drawing on memory, place, and comfort. I, for one, can’t wait to grab a pint of Guinness and experience it myself sometime soon.
"BELTER" NOUN ( informal ) USED TO DESCRIBE SOMETHING THAT IS ADMIRABLE, OUTSTANDING, OR THRILLING. JUST LIKE THIS LAGER
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