DRAM 421

421 DRAM MAGAZINE JUNE 2026 ISSN 1470-241X

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DRINKS RETAILING AND MARKETING

WELCOME

R

ecently I visited Pitlochry to catch up with Richard Drummond. To be honest, it started out as an interview for Hotel Scotland, our sister publication, but when I realised how much time he had spent in the licensed sector, I couldn’t resist including the interview in this issue. Richard lived and breathed the nightclub industry before becoming a hotelier, and his story makes fascinating reading. Find out what he has to say on page 14.

I missed the funeral of Derek Mather of Artisan in Wishaw, but this month I pay tribute to him on page 29. Derek was a great ambassador for the trade, and I hope I have done him justice.

Our drinks feature this issue focuses on cider, one of the most refreshing drinks of the summer.

With the World Cup days away we have also included a full list of World Cup fixtures. Like you, I have everything crossed that we do well.

Last but not least, we feature two new design projects: Whirlybird in Edinburgh and Tay Square in Dundee.

Until next month.

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

CONTENTS June 2026

FEATURES

10 11 14 17 24

WORLD CUP - ALL THE GROUP FIXTURES CIDER IS ONE OF THE FAVOURITE SUMMER DRINKS - WHAT DO THE BRANDS HAVE PLANNED?

THE LONG ROAD TO TURAS. Susan Young talks to Richard Drummond.

SCOTTISH BAR & PUB AWARDS The launch of the 2026 Awards.

Check out the categories.

DESIGN FOCUS

Whirlybird, Edinburgh and Tay Square, Dundee

REGULARS

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NEWS

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

SUE SAYS

Our publisher Sue pulls no punches.

DRAM 2026 3

The Cottage at Royal Terrace makes its debut The Cottage at Royal Terrace welcomed its first guests last month.

Housed in an 1836 William Playfair building within Royal Terrace Gardens, Edinburgh, originally the gardener’s cottage - the restaurant is led by director Peter Adshead, who has worked in Michelin-starred kitchens and Edinburgh five-star hotels.

Peter Adshead, Director at The Cottage at Royal Terrace, said, “From the moment guests walk through the kitchen garden gate, we want the busy city to fall away, and for them to feel the atmosphere shift. Everything here at The Cottage is carefully considered. The provenance of what’s on the plate, the wines we’ve chosen, and our warm welcome. The Cottage is a beautiful, rare kind of place, and we intend to honour that with every guest visit.”

Guests arrive through a working kitchen garden, passing the produce and herbs that will appear in their meal. Head Chef Jamie Stapleton’s menus draw on produce from the restaurant’s own kitchen garden alongside local suppliers including The Free Company for meat, Phantassie Organic for fruit and vegetables, and David Lowrie Fish for seafood.

George Mewes cheese is available as a supplement across all menus. The Cottage at Royal Terrace, Royal Terrace Gardens, Edinburgh.

BUZZWORKS ADD ROOMS TO MILLHOUSE OFFERING Buzzworks Holdings has opened bookings for seven boutique bedrooms at The Mill House in Stewarton, expanding the Ayrshire venue into its new pub, restaurant and rooms concept.

Available from mid-June, the accommodation marks the first phase of a wider rollout across the operator’s estate, allowing guests to eat, drink and stay on site.

Rooms have been designed in line with the group’s House Collection style, featuring premium linen, rainfall showers, Roberts radios and contemporary interiors. Categories include snug, comfy, spacious and sumptuous, with larger rooms suitable for families and business stays.

Chief executive Kenny Blair said the expansion was a natural step and part of plans to develop more integrated hospitality venues across Scotland.

The Old School House, a popular Belhaven pub in Aberdeen, has officially reopened its doors following a six-figure investment. The Little Belmont Street pub has completed a top-to-bottom transformation, with new interiors, an upgraded sports offering and a refreshed exterior - all while keeping its character intact Outside, new signage, garden furniture and fresh planters set the tone; inside, the venue has been fully redecorated with new tile flooring, stylish lighting and upgraded furniture, with the layout opened up to give drinkers and diners more room to breathe.

The sports offer has had a particular boost, with new screens and sound systems installed to show live fixtures across Sky Sports and TNT Sports. The toilets have also been fully refurbished throughout.

General manager Louise Ryan said, “It’s an exciting new chapter for the Old School House, and we can’t wait to welcome both our regulars and new customers to experience all we have to offer.”

As part of its opening celebrations, the Old School House invited former Aberdeen football player Russell Anderson to cut the ribbon.

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NEWS A fresh take on Skua

WHISKY DUO TAKE OVER AT BON ACCORD xx

Euan McMillan and Ken Stott, the duo behind two of Glasgow’s best-known whisky pubs, have stepped in to reopen The Bon Accord in the city centre after it came up for lease.

Euan and Ken also run The Ben Nevis Bar on Argyle Street and The Machair on Great Western Road, both known for their focus on Scottish whisky, live music and traditional pub food.

Ken Stott said the pair aim to preserve what makes the Bon Accord special while enhancing its offering, “We love The Bon Accord’s history and its unique atmosphere.

We are keen to preserve its cosy, lived-in feel and features like its lovely worn leather armchairs, as well as maintain its authentic, down-to-earth character, which Paul Mcdonagh created over so many years.

“We want to build on this iconic pub’s reputation. The changes we’re planning are enhancements rather than a radical departure from what has made The Bon Accord beloved by so many. These include reintroducing Scottish live music…”

Craig Johnstone of Star Pubs said the pair are “an ideal fit” for the venue, praising their passion for traditional Scottish pubs, produce and culture.

Meanwhile Thomas Mcdonagh, Paul’s son, who took over the Bon Accord following his dads death, is set to open a new bar shortly with Inga McDonagh. The new venue will open on Hope Street in the summer.

Historic pub reopens on North Coast 500

x

The Brass Tap in Tongue has reopened on the North Coast 500, bringing one of Scotland’s most northerly historic pubs back into service as a refreshed community hub and visitor stop.

The bar at Tongue Hotel has been redesigned by Highland Coast Hotels, featuring a new interior and outdoor terrace overlooking the Kyle of Tongue, with views to Castle Varrich, Ben Loyal and Ben Hope.

Set within a former 19th-century hunting lodge, the revived venue now operates as a relaxed social space by day and a lively bar by night, with food service and regular live music aimed at both locals and travellers.

Managing Director Kenny McMillan said, “The Brass Tap has always been more than just a bar. It’s a place where people come together. Over the past year, we’ve taken the time to listen to the community and ensure its return reflects what people want and need. It’s incredibly rewarding to see it come back to life.

The reopening follows local consultation and forms part of wider efforts to support responsible, slower tourism in the Highlands.

Hidden in a basement on St Stephen Street, Stockbridge, Skua has reopened following a short renovation.

This kicks off a new era for the restaurant which is now four years old for owners James Aikman and Katie Messer, who took over from Tomás Gormley in late 2025.

The team describe the update as a natural evolution of the intimate neighbourhood restaurant, reinforcing its identity as a produce-led destination for both returning and new guests.

The redesign retains Skua’s signature dark, atmospheric palette while introducing a cleaner, sharper finish through steel accents and a light concrete tiled floor. Linen-shaded statement lighting, candlelight and a mix of seating - from taupe bouclé benches to soft upholstered chairs help to soften the space. There are also curated artworks, including a large piece by Scottish artist Niall Campbell Strachan.

The menu continues to change frequently, driven by daily deliveries from local farms, fishermen and foragers, with a focus on simple, fire-led cooking and preservation techniques. A concise cocktail list and natural-leaning wine programme extend the kitchen’s low-waste, seasonal philosophy throughout the drinks offering.

DRAM 2026 5

NEWS THE POT STILL AWARDED HOSPITALITY HEALTH WELLNESS CHARTER Glasgow whisky bar The Pot Still has received the Wellness Charter from Hospitality Health, the Scottish charity dedicated to improving mental health and wellbeing in the hospitality and tourism industry.

The Charter recognises businesses which have put the right steps and mechanisms in place to support the mental and emotional wellbeing of their staff.

Sally Law, Deputy Manager at The Pot Still, said: “We are delighted to be awarded the Charter from Hospitality Health. Focusing on the wellbeing of our staff, we have mental health first aiders, wellness training, use the Rota Cloud App and development training for all staff. Taking great care of our team is such a vital aspect of our business. After all, we expect them to take great care of our valued customers.”

Gordon McIntyre, founder of Hospitality Health, said: “What we are trying to achieve with Hospitality Health is to equip the hospitality & tourism sector with the right tools and mental health first aid training to not only address mental health, but to put staff welfare first.”

Hospitality businesses wishing to be considered for the Charter should contact gordon@hospitalityhealth.org.uk

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St Andrews investment opportunity Shepherd Chartered Surveyors is inviting offers over £650,000 for the St Andrews home of T-Squared Social - the sports bar and entertainment concept coowned by Tiger Woods and Justin Timberlake T-Squared Social - the internationally recognised leisure brand founded by golf icon Tiger Woods and pop superstar Justin Timberlake — is the tenant at the heart of this rare Scottish hospitality investment.

The concept, which blends upscale sports viewing with dining and entertainment, occupies 3,345 sq ft across the upper floors of the Category B Listed former New Picture House on North Street, a 1931 building in one of Scotland’s most consistently high-footfall locations.

The venue features an open-plan bar and restaurant with around 70 covers, additional lounge seating, a fully fitted kitchen and a small external terrace. Let to TS SA Property Holdings at £45,000 per annum, the lease runs to 2049 with an option to extend to 2079, and is subject to upward-only five-yearly rent reviews from 2029. The tenant holds a right of first refusal.

Offers over £650,000 are invited with a a Net Initial Yield of 6.59%. The tenant has right of first refusal to purchase the opportunity.

CRU BACK IN CHARGE AT THE IMPERIAL Cru Hospitality Director Scott Murray has revealed that, despite selling The Imperial in Inverness 18 months ago, the company has once again taken over the pub.

He said, “This was the first pub I ever bought, and I just couldn’t stay away.”

Now, with the help of Val Murray and Gordon Morison, he is on a mission to make it the go-to sports pub in the Highland capital.

The group has already upgraded the pub’s facilities with new TVs and will be showing football, rugby, horse racing, tennis, and much more. It has also added more dartboards and a brand-new pool table.

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Prestwick has a new pub in the shape of The Vintage run by Jack and Racehl Sulllivan. The new bar is located on the site of the former Jel, at The Cross. More next month.

Merchant Pubs add 13th Note to portfolio The 13th Note in Glasgow is set to re-open after the the group behind Blackfriars and BAaD, Merchant Pubs and Bars revealed they had taken it over and plan to launch it in July with a new name - Anderson’s. The group have brought in chef Inesa Dirginclute who will head up the kitchen team.

COVER STORY Sir Rod Stewart pops into Angels Hotel to Honour Celtic Legend Harry Hood Music icon Sir Rod Stewart made his first ever visit to Angels Hotel in Uddingston last month), where he was presented with a special framed photograph in memory of Celtic legend Harry Hood by Operations Director Joanna Spencer.

Sir Rod specifically asked to visit what he called “Harry Hood’s Angels Hotel” - a personal tribute to the man who founded the bar and remains one of Celtic’s most celebrated figures. The framed photograph, taken in 2017, captures Harry Hood with his family alongside Moussa Dembele, who officially opened Harry’s Bar that year.

The photograph brings together two players who share a unique place in Celtic history. Harry Hood scored a hat-trick against Rangers in the Scottish League Cup semi-final on 5 December 1973. Moussa Dembele remains the only other Celtic player to achieve the same feat, scoring his hat-trick against Rangers on 10 September 2016.

Kopparberg is focussing on the on-trade this summer with its new nationwide ‘Bring Me Sunshine’ campaign.

The activity is underpinned by new research revealing that British consumers are embracing summer closer to home, with pub gardens, BBQs and spontaneous social occasions increasingly defining the season. The findings show that 70% of UK adults believe summer is something they can create wherever they are, while 45% identify pub gardens as one of the experiences that makes the UK feel most summery.

Kopparberg is investing heavily in activity designed to help operators maximise this opportunity. Support includes 260 free trade activation kits, consumer competitions, surprise-and-delight experiences, branded merchandise and the brand is also sponsoring the Best Outdoor Area in the upcoming Scottish Bar and Pub Awards. Rosie Fryer, Senior Brand & Marketing Manager at Kopparberg, said, “Our pub gardens are the heartbeat of the British summer. When the sun’s out, the beer garden becomes the place to be, and that creates a huge opportunity for operators to drive footfall, dwell time and sales. This summer, Kopparberg is investing in activation that helps pubs seize that moment.”

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Gordon & MacPhail Unveils ‘Vintage Moments’ with Sir Kenny Dalglish

A

head of the FIFA World Cup 2026, whisky specialist Gordon & MacPhail has announced the first release in its unique Vintage Moments series, curated box sets of five ultra-rare single malt Scotch whiskies distilled in years that correspond with key life and career milestones. The inaugural release, which will go on sale in October 2026, celebrates the Vintage Moments of Scottish football legend, Sir Kenny Dalglish.

Drawing on an unrivalled portfolio spanning more than 100 Scottish distilleries and every vintage from 1948 to 2023, Gordon & MacPhail offers clients the opportunity to create their own personalised collection. Each whisky is hand-drawn from cask,

BRAND NEWS bottled at cask strength and presented as a unique expression.

Stephen Rankin, Gordon & MacPhail Director of Prestige comments, “It is a source of immense pride to be the only Scotch whisky company in the world to have stocks from every vintage going back as far as 1948. Many of these whiskies were laid down by grandfather, George Urquhart, who has been called ‘the father of single malt’. This legacy allows Gordon & MacPhail to create exclusive, personalised box sets for our private clients and it’s a pleasure to kick off with Sir Kenny’s Vintage Moments just ahead of this summer’s World Cup.” Just 15 of the Sir Kenny Dalglish Vintage Moments box sets will be available. Sir Kenny said, “I was delighted when Gordon & MacPhail approached me to celebrate my Vintage Moments... I am very much looking forward to the forthcoming release and sharing the stories behind my selections.”

Sir Kenny Dalglish’s Vintage Moments by Gordon & MacPhail Whiskies box sets, each featuring five 70cl bottles of ultra-rare vintage single malts, will be available for sale in October.

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DRAM 2026 9

SCOTLAND’S FASTEST GROWING CIDER MAKER

CGA, Scotland, Total Volume, PO2 2026

Cider’s Summer Momentum Shows No Sign of Slowing Moderation is reshaping the cider category.

Industry data shows 58% of consumers have reduced their alcohol consumption over the past year, and more than half would consider trying low or no alcohol cider.

I

f there was ever a reminder that Scotland embraces cider season enthusiastically, the recent spell of spring sunshine provided it.

The warm weather brought customers outdoors and gave many operators an early taste of summer trading. The timing could hardly have been better for Kopparberg’s Bring Me Sunshine campaign, which launched just as consumers were making the most of the conditions and rediscovering local outdoor social occasions.

Yet while sunshine undoubtedly helps, the UK’s cider category is proving that its appeal extends well beyond a few warm weekends.

Industry figures show cider is now worth £2 billion annually to UK pubs and bars, making it the second-fastest growing drinks category in the on-trade, according to NIQ data cited in HEINEKEN UK’s Cider Report 2026. The average pub sells around 96 pints and 25 bottles of cider every week, while category sales have grown by 3.5% year-on-year.

For Scottish publicans, those figures represent a clear commercial opportunity.

Growth is being driven by a combination of premiumisation, flavour innovation, moderation trends and a stronger consumer appetite for brands with authenticity and a clear story.

Few brands illustrate that shift more clearly than Thatchers. The family-owned Somerset cidermaker has spent more than 120 years building a reputation for consistency, quality and orchard-led production, and continues to gain strong traction across the Scottish ontrade.

“It’s an exciting time for cider,” says Joanna Austin, Commercial Director at Thatchers Cider. “Last year, we became the only independent British producer to enter the UK’s Top 10 Beer and Lager brands, reflecting both the continued strength of the category and growing consumer demand for trusted, authentic brands.”

That demand is echoed by consumer research showing that nearly six in ten drinkers consider cider when choosing an alcoholic beverage, while 59% say they would prefer cider from a British producer. Heritage and provenance remain powerful drivers of choice, particularly in a market where drinkers are increasingly

selective about what they buy at the bar.

“Customers trust our heritage and recognise the quality in the cider they receive,” explains Austin. “People are looking for brands with authenticity and provenance, and that’s continuing to drive growth across the category.”

That trend is clearly visible in Scotland.

Thatchers Gold is currently the fastestgrowing brand among Scotland’s top 15 cider brands, with growth of more than 91%. Alongside core favourites such as Gold and Haze, the company continues to invest in range expansion to broaden appeal and increase occasions of use.

Fruit cider remains one of the strongest growth drivers within the category. Thatchers Fusion offers operators three flavours from a single dispense system, combining Blood Orange, Cloudy Lemon and Blackcurrant to create visible variety at the bar while simplifying serve. Meanwhile, Juicy Apple continues to resonate with younger adult drinkers looking for a crisp, refreshing option aligned with environmental credentials.

“Consumers are looking for brands that resonate with their values on the environment and social responsibility as well as changing taste preferences for sweeter ciders,” says Austin.

As well as flavour innovation, moderation is reshaping the category. Industry data shows 58% of consumers have reduced their alcohol consumption over the past year, while more than half would consider trying low or no alcohol cider.

Thatchers Zero has capitalised on that change and is currently Scotland’s leading noand-low apple cider, growing 87.1% over the past 12 months. Building on that momentum, the brand has also extended its Blood Orange innovation into the 0.0% segment, offering a familiar flavour profile without alcohol and giving operators a credible alternative for moderation-led occasions.

While Thatchers continues to invest heavily in brand-building through sport, music and major outdoor campaigns, Kopparberg is taking a complementary approach focused on occasion-led consumption.

New research commissioned by the brand DRAM 2026 11

Cider’s Summer Momentum Shows No Sign of Slowing 10 CIDER FACTS WORTH KNOWING •

Cider is now worth £2 billion annually to UK pubs and bars.

•

The average pub sells around 96 pints and 25 bottles of cider every week.

•

On-trade cider sales have grown by 3.5% year-onyear.

•

Cider contributes £2.7 billion to UK GDP.

•

The industry supports around 65,000 UK jobs.

•

Four in ten drinkers consume cider at least monthly.

•

Nearly six in ten drinkers consider cider when choosing alcohol.

•

59% of consumers prefer cider from a British producer.

•

More than 40% of cider occasions now take place with food.

•

Over half of consumers would consider trying low or no alcohol cider.

12

DRAM 2026

found that 70% of UK adults believe summer is something they can create wherever they are, while 68% say their best summer memories have happened either in the UK or are split between domestic and overseas experiences.

Consumers are approaching leisure time differently. Rather than relying on travel or perfect weather, many are placing greater emphasis on local experiences, social connection and spontaneous plans, particularly during periods of economic pressure and fluctuating travel costs.

When asked what makes Britain feel most summery, respondents highlighted days out, barbecues, parks and outdoor spaces, evening drinks with friends and pub gardens as key triggers for seasonal feeling.

For Scottish operators, this reinforces what many already experience during warmer spells: when conditions are favourable, consumers are eager to socialise outdoors and make use of local hospitality venues.

Rob Salvesen, Head of Marketing at Kopparberg, said, “Summer has often been sold as something that happens somewhere else - on a perfect beach, under a perfect blue sky, in a perfect moment. But that is not how people really experience it.

“The moments that make summer feel like summer are often much closer to home. A BBQ with friends. A pub garden after work. A day out. A festival. A spontaneous plan that turns into a great memory.

“Bring Me Sunshine is about celebrating the energy people bring to summer, not just the forecast or the destination. Kopparberg has always stood for colour, flavour, refreshment and easy-going confidence, and this campaign brings that feeling to life in a bigger way.”

Supported by TV, streaming, social media, outdoor advertising and refreshed packaging

and glassware, the campaign is designed to maintain strong visibility throughout the key summer trading period.

The wider category outlook remains positive.

HEINEKEN UK’s Cider Report 2026 highlights that cider now generates around £443 in weekly sales for the average UK pub and continues to grow in both volume and value terms. The report also shows that serves per occasion have increased by 19% to an average of 3.2 drinks, bringing cider broadly in line with beer in terms of session strength.

More than 40% of cider occasions now take place alongside food, signalling a clear shift towards meal-led consumption and away from purely seasonal drinking.

This evolution is particularly important for the Scottish ontrade. As food-led occasions continue to grow, cider is increasingly positioned not just as a summer refreshment, but as a versatile pairing for pub menus ranging from burgers and grills to fish and chips and sharing platters.

For operators, the takeaway is straightforward. The cider category is no longer defined purely by weather. It is shaped by flavour choice, brand strength, moderation demand and the ability to link into food and social occasions year-round.

Stocking a balanced range across premium apple cider, fruit variants and no-and-low options ensures pubs can meet evolving consumer expectations while maximising sales across multiple occasions.

After all, when the sun does shine in Scotland, cider remains one of the first categories consumers turn to- and increasingly, one of the most reliable performers behind the bar.

Scotland has a name for making guests welcome.

still the original size

contact us: sales@tunnock.co.uk DRAM 2026 13

BY SUSAN YOUNG TURAS HOTELS MAY BE A RELATIVELY NEW NAME, BUT THE STORY BEHIND IT IS ANYTHING BUT. RICHARD DRUMMOND, CO-OWNER ALONGSIDE BUSINESS PARTNER JON ERASMUS, HAS BEEN IN HOSPITALITY SINCE HIS TEENAGE YEARS - AND HIS ROUTE TO RUNNING A SCOTTISH HOTEL GROUP TOOK IN NIGHTCLUBS, DINERS, RECESSIONS AND A BANANA PROMOTION THAT STOPPED A CITY IN ITS TRACKS. SUSAN YOUNG CAUGHT UP WITH HIM AT MACKAY’S HOTEL IN PITLOCHRY.

I

f you want to understand what makes Richard Drummond tick, start with the banana night.

It was the early 1980s, Parnell’s nightclub in Cambridge, and Friday nights were a problem. Every other night of the week the place was packed - but Fridays stubbornly refused to move. So Richard, then a young assistant manager cutting his teeth under nightlife entrepreneur Steve Thomas, came up with an idea. Free admission for anyone who turned up with a banana.

“People understood the nonsense of it,” he says, grinning. “And it became one of those wacky things people remembered. The queue was round the block.”

Steve Thomas was in Luton when Richard called with the numbers.

He drove straight to Cambridge. “He arrived absolutely buzzing.

He said, ‘This is brilliant.’” And when the doorman reported a young lad nearby selling bananas for 50p and asked if he should be moved on, Thomas’s response said everything about the man’s instincts. “He’s bright. He deserves it.”

It’s a story that tells you a lot about the world Richard Drummond came from - and why the hospitality group he now co-owns, Turas

Hotels, is built the way it is.

Richard grew up in Gourock and left school at 15, finding work in hotels in Skelmorlie. He only decided to make hospitality a career after helping cater an STV event at Hampden. “All the cameramen and presenters were there - famous faces everywhere. I was starstruck.” After four years in Ayrshire, on the recommendation of a respected chef, he and two friends got jobs at Gleneagles.

It wasn’t quite the glamour they’d imagined. Says Richard, “It was like being in the army. The regime was unbelievable. But it gave you standards that nothing else could. We did the NATO conference, Henry Kissinger visited. The training was first class.”

After Gleneagles came a stint in Switzerland, then London, then Cambridge - and the chance encounter with Steve Thomas that would shape the next decade of his career. Thomas was partowner of a nightclub Richard visited on a night out, and when he mentioned needing chefs for a few weeks, Richard put his hand up. Cash in hand, a few pints. Six weeks of moonlighting alongside his day job at a hotel.

Six months later Thomas was opening another venue and offered

THE LONG ROAD TO TURAS Richard a role - not in the kitchen, but on the floor as assistant manager. His mentor’s advice was simple: do it for six months, you’ve got nothing to lose. “It was the best piece of advice I’ve ever been given.”

He joined Parnell’s and fell in love with it. “Steve Thomas, outside of Gleneagles, was one of the most standards-driven operators I have ever worked for. Every night before we opened, everything was inspected - uniforms, nails, the lot. Every Monday morning I had to produce a stock result on an abacus. If you didn’t get it right, it was like being called to the headmaster’s office. We had the standards you’d expect in a five-star hotel.”

His strength, Thomas told him, was front of house. “I knew how to fill a room - and that’s what nightclubs are all about.”

Parnell’s became one of Cambridge’s most successful clubs, and Richard’s reputation grew with it. The company changed hands several times through the 1980s - “the crazy eighties,” he calls them - and he rose to General Manager before ending up at Whitbread as the entertainment industry consolidated around him. “It was such an exciting company to work for. New concepts appearing constantly. I just kept getting promoted.”

When Whitbread sold the entertainment division, Steve Thomas was in the process of creating Luminar Leisure, which would go on to become the UK’s biggest nightclub operator. Richard helped open some of its first venues, including the very first Luminar site Manhattan in King’s Lynn. “Steve was incredibly clever. He created concepts in smaller towns before anyone else really understood the market.”

By his early thirties, though, Richard knew his nightclub days were numbered. Thomas helped arrange a move back to Scotland, running five Glasgow pubs for Coronation Inns - the Pot Still, Molly Malone’s, Saints and Sinners. “I didn’t enjoy it. Compared to what I’d been doing before, it felt very controlled and corporate. It just wasn’t me.”

Then Thomas called again. There was a struggling venue in Sheffield - his first venture into a major city - and he wanted Richard’s eyes on it. Richard went down on a Saturday night and his assessment was blunt: “Steve, this needs surgical improvement.” But something upstairs caught his attention. Behind a closed door, a tiny room was absolutely heaving. House music, before it went mainstream, run by a couple of guys doing a private club night. “The main club downstairs was dead, but this room was absolutely alive. Packed.”

They did a deal and Richard came back. But after another year he knew the chapter was closing. “My heart wasn’t really in it anymore.”

What followed was a detour into drama - a year studying in Sheffield - before Richard spotted an audition notice for Rock Island Diner, whose London Pavilion site was one of the busiest bar-restaurants in the country. He went along out of curiosity, felt ancient surrounded by young performers, and was about to leave when the casting director stopped him. She wanted him in management.

He declined - but ended up staffing the whole operation, bringing in his brother Peter and building the team from scratch.

He eventually joined Peter in London. “When I say the London Pavilion Rock Island Diner was busy, I mean really busy. On a

Saturday night the queues went all the way down the escalators - they had to switch the escalators off.” He worked his way up to Operations Director, running around fifteen restaurants across multiple sites.

Then came a headhunting call from financier Lawrence Wosskow, and the two built Out of Town Restaurants from a blank sheet of paper into a £30 million company in four years. “We opened sites in pretty much every major shopping centre in Britain, acquired two other companies, had around a thousand staff at one point. It was massive. Very stressful.” A near-sale to a major company fell through, and Richard decided it was time to move on. He shook hands with Wosskow and headed to Scotland and Pitlochry..

He opened The Strathgarry across the street from Mackay’s Hotel, going back to being completely hands-on and cheffing. “It was quite a shift, but I loved it.” To unwind he’d head across the road to Mackay’s for a drink, where he got to know the owner, Jon Erasmus. The two had a lot in common and enjoyed talking shop over a pint. Eventually Jon said: do you fancy doing something together?

In 2007 they borrowed the money to buy the Boat Hotel in Boat of Garten and formalised the arrangement as the J and R Group.

Mackay’s came into the business too. “We’re very different people.

I’m the operator - people, product, the floor. Jon comes from an IT background and handles finance, systems, structure. It’s like a marriage. We’ve had arguments, but we’ve stuck at it because we really complement each other.”

The early days weren’t without drama. Shortly after taking over the Boat Hotel, Richard was in Pitlochry for meetings when five missed calls from Jon came in. “He said, ‘The whole kitchen’s walked out.’

So I jumped in the car, headed straight over and took charge in the kitchen. That’s the difference experience makes.”

They survived the 2008 financial crash - just - then grew steadily.

The fish and chip shop and B&B next door to Mackay’s came up for sale and they bought it. In 2015 they acquired The Seaforth in Ullapool. Last year they added the Cairngorm Hotel in Aviemore.

Meanwhile Jon and wife Victoria had separately built the Glen Mhor in Inverness into a substantial operation.

Last year the decision was made to bring everything under one roof and rebrand as Turas - meaning ‘Journey’ in Gaelic. Richard explains, “I kept saying to Jon, ‘We need to think like a group. One marketing team, one management structure, one identity.’

Richard is clear that diversification is what’s kept them standing.

“Hospitality now is hard. We’re fighting everything - costs, staffing, energy. Thank God we diversified. If we relied purely on wet sales now, we’d be finished. But we’ve got rooms, food, entertainment, events - the full mix. When the weather’s good, the fish and chip shop does well and the bar goes quiet. When it rains, everybody comes back inside. You’ve got to cover every angle now.”

Mackay’s itself is a case in point. It had stopped doing accommodation when it became a late-night venue, and bringing rooms back was part of a deliberate broadening of the offer. The Strathgarry Richard’s original Pitlochry venture - has been redeveloped into the group’s new Townhouse, with two self-contained apartments.

“Four-star-plus standard. We always want to exceed expectations.”

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Across the group, live entertainment remains a serious commitment. “We spend about a quarter of a million pounds a year on live entertainment. It’s a huge part of what we do.” The move to go cashless after COVID drew criticism in some communities, but Richard is unapologetic. “There are no banks left in most of these towns. You don’t want young managers walking down the street carrying cash anymore. That world’s gone.”

Staffing, he says, has required the most creative thinking. The group bought a hotel in Ullapool purely for staff accommodation.

“Without accommodation you simply can’t operate in remote areas anymore. And because we invested in that, we’ve kept returning staff year after year.” More recently, Turas has opened a recruitment office in South Africa. “Staffing has become one of the biggest challenges in hospitality, so we had to think differently.”

Alongside the hotels, Richard and Jon have also built HOP, a hospitality technology business serving the wider industry. Richard’s involvement says something about how his career has shaped him.

“When we first created it, the tech side was completely over my head. But the minute it became about people, sales and customer service, I understood exactly where I fitted. I speak the language operators understand because I’ve lived it.”

He draws a parallel with the early touchscreen ordering systems

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he used back in the Rock Island Diner days. “They crashed every Saturday night - you’d suddenly be back to handwritten bills in the middle of packed service. But eventually people gained confidence in the technology once it proved itself. It’s the same now. Once people trust the system, everything changes.”

Turas now employs close to 300 people at peak season, with a growing ambition to extend the year-round element of the business and offer multi-property Highland packages through the new Turas Rewards loyalty scheme.

Asked what still gives him the buzz after five decades in the trade, the answer is instant. “People. Customers and staff. There’s nothing better than seeing young people come into hospitality with nothing much behind them and suddenly find opportunities.

That’s what this industry can give you - if you’ve got drive, you can succeed.”

He should know. He left school at 15 with nothing much behind him either.

He smiles. “I always say if I wrote a book it would be called ‘Shit Happens’- because that’s the industry. You can’t predict anything.”

That may be the case, but I have one prediction - I think we’ll be hearing a lot more from Turas Hotels.

TM

1st September 2026

TO ENTER VISIT WWW.SCOTTISHBARANDPUBAWARDS.COM

THE 2026 C T

HE entries are flooding in for the 2026 Scottish Bar & Pub Awards, the longest running trade awards in Scotland. This year, we are going to do what we do best... celebrate the people that make hospitality in Scotland great. Our theme, as you may have guessed is a nod to Glam Rock - because we think you are all Rock Stars... for doing what you do best - hospitality! This is our 31st anniversary, and as we were the very first trade awards in Scotland, I thought we would make a noise! The awards ceremony will take place at the Doubletree Hilton in Cambridge Street on 1st September with all finalists receiving complimentary tickets.

I would like to say a huge thank you to our sponsors Benromach, Black Ivy, Deanston, Hendrick’s, Hospitality Health, Inverarity Morton, Jump Ship Brewing, Kopparberg, Lightspeed, Monkey Shoulder, Jamesons, Montpeliers, Fireball, Schweppes, Sims, The DRUM and of course our media partners the Sunday Mail.

We have a few new categories this year - so check them out - we are happy to provide you with material for your socials to encourage your customers to vote. We also invite bars and pubs to put themselves forward. The final few categories will be announced shortly but check out the website for updates. Here’s to another terrific year.

WHISKY BAR OF THE YEAR Benromach is a traditional Speyside distillery, intent on making single malt the right way with true character. They keep things simple. A handful of distillers relying entirely on expertise and senses to make the finest handmade whisky; Speyside single malt matured exclusively in first-fill casks, with a subtly smoky character. Now Benromach is looking to crown a bar ‘Whisky Bar of the Year’. Each Benromach whisky has its own character, and this year they are looking for a bar with true character and staff with a passion and enthusiasm for whisky, who are able to engage with their whisky-loving customer base.

COCKTAIL BAR OF THE YEAR The Cocktail Bar of the Year category is proudly sponsored by William Grant & Sons, celebrating Scotland’s most creative and talented cocktail bars through two of their most iconic brands - Monkey Shoulder Blended Malt Scotch Whisky and Hendrick’s Gin. Whether you’re putting yourself forward or being nominated by someone who knows just how good you are, if you make it through to the judging stage, bartenders will be asked to create two innovative serves using these versatile brands. It is a great opportunity to showcase the skill, creativity and personality that sets the bar apart. Whether it’s something that highlights Monkey Shoulder’s smooth, triple malt character or leans into the eccentric, botanically rich world of Hendrick’s Gin, it’s a chance to make a lasting impression on our judges and prove why this bar deserves to be named Scotland’s best.

EMERGING ENTREPRENEUR OF THE YEAR

Black Ivy and Montpeliers are partnering to offer one emerging entrepreneur the opportunity to be mentored by two of the industry’s most experienced and successful individuals over a twelve-month period. Are you successful already, but would hugely benefit from great operational and financial advice, to allow your business to grow to the next level? If so let us know what you think you would benefit. All candidates will be interviewed and receive a visit from the judges who include David Wither and Billy Lowe.

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CATEGORIES BEST BAR TEAM The Best Bar Team category recognises the venues where teamwork, skill, and consistency behind the bar truly stand out. Judges look for teams that deliver exceptional service under pressure, demonstrate strong product knowledge, and create a welcoming, energetic atmosphere for every guest. Attention to detail, speed without compromising quality, and a genuine passion for hospitality are key factors, along with the ability to work seamlessly together during busy shifts. This award celebrates the people who bring a bar to life and ensure every customer experience is memorable from start to finish. We’re now inviting the industry and the public to have their say and vote for their favourite at www.scottishbarandpubawards.com

WHISKY GURU RISING STAR AWARD Are you passionate about all things whisky, with a bold and industrious spirit? Do you love to share your whisky knowledge with your colleagues and customers, but dare to do things a bit differently? Or do you know someone that inspires you when it comes to whisky, with their hard work, optimism and authenticity? This category, ‘Whisky Guru Rising Star Award’, is for people who have developed a passion for whisky over the last few years and who have already developed a real understanding of whisky and its potential and who are keen to share this knowledge with their peers and customers. It is open to all on-trade employees or employers whether in the bar, pub, restaurant or hotel industry who are passionate about whisky and who are embarking on this journey with great enthusiasm. To enter contact Susan@ mediaworldltd.com

DOG FRIENDLY PUB OF THE YEAR The Scottish Bar & Pub Awards are hunting for a pub that provides a welcome for pet dogs. Do you know a pub or bar that allow customers to bring their friendly pooches inside? Do they provide a water bowl and the occasional treat? If so, they could be in the running for this accolade. Judges will be bringing their own dogs on mystery visits (volunteers are queuing up!!) If you think you know a pub or hotel that fits the bill – enter it now and if you think you are the most Dog-Friendly Pub in Scotland get your customers voting! The two-legged variety!

BEST LATE NIGHT VENUE Are you a late-night venues that delivers unforgettable nightlife experiences. Celebrating excitement and energy, This award recognising venues that embody fun, creativity, and community. Whether it’s a vibrant bar or an energetic club we want to hear from you. If your venue stands out with its atmosphere, entertainment, and exceptional service, or you know one that does, visit www.scottishbarandpubawards.com to enter now and keep the party going all night long!

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THE 2026 C MANAGER OF THE YEAR The Manager of the Year category, sponsored by Hospo, recognises outstanding leadership across Scotland’s pubs, bars, and hospitality venues.

Judges look for managers who consistently deliver exceptional standards, inspire and develop their teams, and create a positive, high-performing workplace culture. Strong operational control, commercial awareness, and the ability to stay calm and effective under pressure are key, alongside a genuine passion for hospitality and guest experience. This award celebrates those who lead from the front, motivate their teams to excel, and play a vital role in the success of their venue. We’re now inviting the industry and the public to have their say and vote for their favourite at www.scottishbarandpubawards.com.

EMPLOYER OF THE YEAR Health and wellbeing in hospitality is being embraced by companies the length and breadth of Scotland, and this year we are seeking the hospitality operator that does the most to ensure its team is genuinely supported, valued, and set up to thrive. A key part of the criteria will include how businesses actively respond to the health, wellbeing, and day-to-day experience of their teams, from culture and working environment through to practical support and leadership. Do you work for a business that you feel consistently goes above and beyond for its people, or do you believe you are part of one? Do you offer an environment where your team can perform at their best, grow with confidence, and feel properly supported in their roles? If so, we want to hear from you - this is your opportunity to showcase the difference you’re making and put your people-first approach forward for recognition.

FAMILY BUSINESS OF THE YEAR At Inverarity Morton, family isn’t just part of our story - it’s the foundation of everything we do. As a family-owned business ourselves - one that proudly celebrated 80 years in business last year - we know that the best hospitality comes from people who pour genuine care into every detail. This year we are looking for family owned businesses - bars, restaurants, hotels and pubs - that bring something real to their drinks offering. A quality offering across wine, spirits, beer and soft drinks, backed by knowledgeable, passionate teams. If your business combines character, consistency and a commitment to standing out. If you are forward-thinking, yet rooted. Ambitious, yet true to who you are. If that sounds like your family owned business, we want to hear from you. Submit your entry today.

BEST IRISH BAR 2026 The world’s best Irish Whiskey - Jameson’s, is looking for Scotland’s best Irish Bar. The brand was invented by John Jameson, a Scotsman born in Alloa, who moved to Dublin in the 1770s and created Jameson’s, which went on to gain worldwide acclaim. Now the brand is looking for a bar or pub in Scotland that has a reputation for great service, good craic, live music and of course for celebrating all things Irish - from hearty Irish dishes to the drinks it serves. Are you a great Irish pub or do you know one? Encourage your reps and your customers to vote.

John Jameson’s motto was ‘Live a bit more and fear a bit less!’ You have to in it to win it, so get your entry in now.

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CATEGORIES BEST OUTDOOR AREA 2026 If your outdoor space is the go-to spot when the sun comes out or the place that creates that sunshine feeling whatever the weather - it’s time to step forward for Best Outdoor Area at the 2026 Scottish Bar & Pub Awards, proudly supported by Kopparberg. We’re looking for spaces that go beyond the basics: think standout design, clever use of space, all-weather appeal, a strong food and drink offer, and an atmosphere that keeps guests coming back. If your venue truly embodies that summer feeling, enter now or if you know a place that fits the bill put it forward now.

RESTAURANT OF THE YEAR 2026 The Restaurant of the Year category, sponsored by Lightspeed, the unified ePOS of sale and payments platform powering Scotland’s best businesses, and recognises venues that set the highest standards in Scotland’s dining scene, combining outstanding food quality with excellent service, atmosphere, and consistency. Judges look for restaurants that deliver a complete guest experience – from the creativity and execution of the menu to the professionalism of the team and the overall sense of occasion created for diners. Strong operational management is also key, reflecting how well a venue runs behind the scenes to maintain quality under pressure and deliver consistently at scale. This aligns with Lightspeed’s focus on empowering hospitality businesses through smart, data-driven technology that supports efficiency, insight, and exceptional service. We’re now inviting the industry and the public to have their say and vote for their favourite. Cast your vote at www.scottishbarandpubawards.com.

MIXOLOGIST OF THE YEAR Schweppes is looking for someone who knows what they are doing behind the bar - a mixologist who doesn’t just mix great drinks, but truly understands what they’re creating.

We’re after someone who also knows what their clientele is looking for. Technique and style may be the buzzwords, but knowledge and the ability to deliver a high-quality experience are essential. It goes without saying that our Mixologist of the Year will be someone confident in their abilities - and this should be evident in how they communicate with the room. Of course, they must also have the skill to deliver world-class drinks. Judging will take place in a competition format - details to follow.

BEST LO AND NO DESTINATION This category, sponsored by Jump Ship Brewing, celebrates bars and pubs redefining great nights out through exceptional no and low alcohol experiences. We’re looking for venues that go beyond token gestures and instead offer a thoughtfully curated, genuinely exciting no & low range that feels as considered as everything else behind the bar. The strongest entries will show how they’ve created a destination where choice, inclusivity, and creativity come together, supported by confident staff recommendations and menus that inspire rather than compromise. It’s not about simply stocking an alcohol-free beer; it’s about shaping an experience where choosing no & low feels natural, welcome, and enjoyable. Judges will be looking for evidence of strong guest engagement, clear identity, and a bar culture that reflects changing drinking habits without losing its sense of occasion.

If this fits your venue or you know a destination that has it cracked. Enter it now at www.scottishbarandpubawards.com DRAM APRIL 2026 21

THE 2026 CATEGORIES SPORTS BAR OF THE YEAR This summer is promising to be a cracker for Sport and your customers are looking for a great experience. That’s why Sims Automatics have taken up the challenge of finding Scotland’s best sports bars. The best sports bar offers an environment that encourages socialising. Cutting-edge technology such as high-definition screens and advanced sound systems, and good Wi-Fi is essential. And while they enjoy watching sport they also enjoy participating so pool tables, fruit machines and juke boxes are also a draw, but not essential. The best sports bar also have staff that offer good service but who are also genuinely passionate about sports. Do you fit this criteria or do you know a sports bar that does. Enter now.

COMMUNITY PUB OF THE YEAR The Community Pub of the Year award celebrates the pubs that are so much more than just a great place for a drink - they’re the beating heart of their local area. We’re looking for pubs that go above and beyond for the communities they serve, whether that’s fundraising for local charities, hosting community events, supporting local causes or simply being the place that brings people together when it matters most.

If your pub is embedded in the fabric of its community, with strong ties to local charities and organisations and a genuine commitment to making a difference beyond the bar, we want to hear from you. Submit your entry today at www.scottishbarandpubawards.com

SOCIAL MEDIA CHAMPION This category recognises venues that have truly mastered the digital space, building vibrant online communities and bringing their brand to life across social platforms. Judges look for creativity, consistency, and authenticity in content, along with strong audience engagement and storytelling that reflects the personality of the venue. From standout visuals and clever campaigns to real-time interaction with customers and effective use of trends, this award celebrates those who use social media not just as a marketing tool, but as an extension of their hospitality. We’re now inviting the industry and the public to have their say and vote for their favourite at www.scottishbarandpubawards.com

INDEPENDENT MULTIPLE OPERATOR OF THE YEAR The Independent Multiple Operator of the Year award, celebrates an independent pub group that consistently delivers excellence across multiple venues. This award recognises operators who bring personality, outstanding service, and a passion for great hospitality to every location they run. With a commitment to quality, innovation, and community, these trailblazers are shaping the future of the pub scene, one unforgettable experience at a time.

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NEW BAR OF THE YEAR This category celebrates the most exciting new bar to burst onto Scotland’s hospitality scene, opening its doors after 1st September 2025. Judges are looking for venues that have hit the ground running — delivering exceptional drinks, outstanding service, and a memorable atmosphere that has already made its mark on the industry. Whether it’s a bold new concept, a beautifully designed space, or a passionate team creating something truly special for their community, this award recognises the best of Scotland’s next generation of bars. We’re now inviting the industry and the public to have their say and vote for their favourite at www.scottishbarandpubawards.com

PUB OF THE YEAR Scotland’s leading Sunday newspaper is on the hunt for the best pub in the country — and yours could be in the running! Whether you’re a traditional local with loyal regulars, a lively city hotspot, or a cozy countryside retreat, we want to hear from you. Do you pride yourself on a warm, welcoming atmosphere? Do your customers keep coming back because of your great service, friendly staff, and unforgettable experiences? Then it’s time to step into the spotlight. Encourage your customers to vote for you at www.scottishbarandpubawards.com to submit their nomination online.

Other Categories include: Licensee of the Year, Unsung Hero and Lifetime Achievement, - www.scottishbarandpubawards. com

New Turban Restaurant, Giffnock

Star Hotel Kingussie

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36–38 Victoria Street, Edinburgh

WHIRLYBIRD

DESIGN FOCUS

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D

BY SUSAN YOUNG

W

hirlybird is the latest hospitality venue to open on Edinburgh’s Victoria Street. Led by experienced operator Ash Bairstow, the project introduces a DESIGN: BY SUSAN YOUNG contemporary all-day modern tavern that brings together quietly Scottish cooking, a highly curated drinks programme, and an interior design approach rooted in the character and history of the Old Town. The concept is named after the Scots term for the spinning sycamore seed, a subtle nod to movement, lightness, and the playful, relaxed atmosphere that defines the venue.

Occupying a 250-year-old listed building, Whirlybird is arranged across two levels and four interconnected rooms, creating a sense of flow while still allowing for distinct moments within the guest journey.

Key heritage features have been retained and restored, including a listed spiral staircase, curved stone archways, and traditional timber doorways that anchor the building in its long architectural history. These elements are contrasted with a refined modern material palette of velvet and leather banquettes, warm brass detailing, bespoke joinery, and extensive natural timber surfaces crafted by local makers.

Large windows overlooking Victoria Street flood the interiors with natural daylight during morning and lunch service,

reinforcing a sense of openness and connection to the city outside. As evening approaches, layered pendant lighting introduces a softer, more intimate tone, transforming the venue into a warm and atmospheric setting suited to extended dining and late-night drinks. A dedicated bar area, designed for counter dining, aperitifs and nightcaps, offers an additional focal point within the ground floor, while a semi-private dining room provides a more enclosed space for up to 16 guests.

Chef Lucia Gregusova, formerly of Hawksmoor, leads a kitchen focused on seasonal Scottish produce. The all-day menu begins with coffee and pastries in the morning before moving into modern interpretations of bistro-style cooking.

Suppliers include Freedom Bakery, Castle Game, Scottish Seafood Co., and Milk & Honey ice cream, reinforcing a strong commitment to local sourcing.

The drinks programme, overseen by Head of Drinks Jono McDowell, formerly of Panda & Sons. He has created a tightly curated wine list focused on value and discovery, a rotation of thoughtfully selected bottles, and a strong emphasis on Scottish breweries including Pilot, Newbarns and Thistly Cross, complemented by an extensive whisky selection.

Speaking on the launch, Ash Bairstow said: “We’re delighted to bring this historical building back to life.”

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TAY SQUARE BAR & KITCHEN 10 TAY ST, DUNDEE

BY PENNY DEVLIN

D

undee’s hospitality scene has welcomed an impressive new addition with the arrival of Tay Square Bar & Kitchen, a design-conscious transformation of one of the city centre’s most recognisable venues. Occupying a prime position overlooking the leafy surroundings of Tay Square and sitting adjacent to Dundee Rep Theatre, the newly reopened destination is already attracting significant attention from locals and visitors alike.

After lying empty for almost three years, the venue has undergone a thoughtful refresh that balances contemporary style with the character of the building itself. Rather than undertaking a complete structural overhaul, the operators have focused on cosmetic enhancements and interior detailing, creating a space that feels both familiar and completely renewed.

The result is a warm, welcoming environment that successfully combines the atmosphere of a modern city-centre bar with the comfort and accessibility of a neighbourhood gathering place. Clean lines, carefully selected furnishings and a sophisticated palette work together to create an interior that feels stylish without being intimidating. Large windows flood the space with natural light during the day, while subtle lighting schemes help transition the venue into a lively evening destination.

At the heart of the concept is a desire to create a venue that serves multiple audiences. General manager Pete Harvey describes the ambition as a “mixed-crowd venue”, appealing equally to students,

theatre-goers, city centre workers and long-time Dundee residents who remember the site from previous incarnations.

The reopening represents a remarkable turnaround. Plans were announced only weeks before the venue welcomed its first customers, with the team working against the clock to ensure doors opened ahead of the Dundee Dance Event celebrations. Around 20 jobs have been created as part of the project, with staff from the recently closed Bayview Pub in Menzieshill making the move to the new city-centre operation.

While the design creates the first impression, the food and drink offer has been carefully developed to ensure the venue becomes a destination in its own right. Tay Square Bar & Kitchen brings together freshly prepared dishes, quality drinks and a relaxed social atmosphere designed to encourage guests to linger. Whether stopping in for a casual lunch, meeting friends for drinks or celebrating a special occasion, the emphasis is firmly on creating an experience people want to repeat.

The venue’s name itself reflects a commitment to authenticity.

Although operators initially hoped to revive the well-known Social brand associated with the site, trademark complications prompted a rethink. The eventual solution came from a customer suggestion, resulting in a name that directly references the venue’s prominent location while clearly communicating its dual food-and-drink offering.

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OBITUARY

DEREK MATHER

4 NOVEMBER 1975 - 27 APRIL 2026

BY SUSAN YOUNG

D

erek Mather, Chef Proprietor of Artisan in Wishaw, who died at the end of April was a gentle giant with a huge heart. He was affectionately known to almost everyone as “Chef,” and his death at Wishaw General Hospital, where despite the tireless efforts of the medical staff, he sadly died has left his family and many friends from all over the world reeling. He was only 50 years old.

He was a husband to Fiona, son to Marion and William, brother to Nicola, and a devoted uncle. Above all, he was a man whose life was defined by family, friendship, and an unrelenting passion for whisky and hospitality.

Derek once told me that his love for whisky began unusually early when at the age of 16, his father discovered him sneaking a dram from the drinks cabinet - a bottle of Glenlivet 12-year-old. Rather than anger, his father issued a challenge: once that bottle was finished, Derek could start buying his own. It was a moment that would shape the rest of his life.

After years working as a chef across Scotland, Derek grew frustrated by the whisky offerings he encountered in the trade - typically a handful of mainstream blends and little else. That frustration became inspiration. In 2008, he and Fiona opened the Artisan Restaurant on Main Street in Wishaw, placing 60 bottles from his own collection on the gantry from day one. Over the next 18 years, that number grew to over 3,700 - making the Artisan home to what many regarded as the world’s largest selection of open whisky bottles.

Because this was never a display. Every bottle was either open or waiting to be opened, each reasonably priced and personally known to Derek. He believed whisky existed to be enjoyed and shared, not kept behind glass.

The choice of location raised eyebrows. Wishaw was not where anyone expected to find one of the world’s great whisky destinations.

Derek had a ready answer: why work like a slave just to pay rent in Glasgow for the rest of his life? He was rooted here, and he believed that if you do something well, people will come. He was right. Word spread - quietly at first, then rapidly: “if you love whisky, you simply must visit the Artisan in Wishaw.* It became a pilgrimage, drawing enthusiasts and collectors from around the world.

The Snug - the room behind the gantry where Derek would disappear to find a recommendation - became almost mythical.

Guests overwhelmed by the choice would surrender the decision to him. He would ask only one question: peated or unpeated? Then he would vanish, and return with something perfectly chosen. He relished those moments of quiet revelation, especially when a guest unknowingly found themselves drinking a whisky he had helped bring into the world.

Derek was a devoted champion of independent bottlers, supporting them long before the wider market caught on. He stocked their casks, told their stories, and gave them a platform at a time when many had yet to appreciate what they were doing. Many bottlers have spoken of how his belief in their work, during difficult early years, made a genuine difference. He also collaborated on bottlings himself, including with Ian and the Friends of Bruichladdich.

His approach was never pretentious. Derek had a rare gift for putting people at ease - whether seasoned collectors or complete newcomers. He was known for his warmth, his charisma, his laughter, and a simple, joyful reaction to any dram that delighted him: a heartfelt ”Yum!” That word, and the grin that came with it, were as much a part of his identity as anything else.

His achievements were widely recognised. and in 2021 he was awarded the Deanston Whisky Guru of the Year. Beyond whisky, he was a chef to his core, and the Artisan reflected his belief that food and drink were inseparable.

Those who knew him speak not only of his collection or his knowledge, but of his energy, his generosity, and his laughter.

Tributes have described him as a champion, a cheerful innovator, and an institution in his own right. When asked once whether he might slow down, Derek laughed. *”I’ll probably die with a frying pan in my hand.”* He never did slow down. His joy was in serving others - in their pleasure at his food, his whisky, his company.

Beyond whisky, Derek was first and foremost a chef. He believed food and drink were inseparable parts of hospitality, and he took great pride in both. But even more than that, he valued people.

He built a team around him and worked closely with Fiona, whose partnership was central to the Artisan’s success. Together they created not just a restaurant, but a community. She was his Mrs Chef!

Derek’s influence extended far beyond his own walls. He was a mentor, a supporter, and a friend to many in both the culinary and whisky industries. His generosity of spirit and willingness to champion others left a lasting impression on all who worked with him or visited his restaurant.

He leaves behind an extraordinary legacy: a collection unmatched in scale and character, a restaurant that became a global destination, and a community of people touched by his passion, humour, and generosity of spirit.

I will miss him. But I am sure he is regaling his companions in that great space where we all end up, with tales of his whisky adventures. Islay will certainly be quieter without him visiting - I am just sorry he never got to open his own place over there.

Slainte, Chef.

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@dramscotland

SUE SAYS!

/dram.scotland

While I think it is a good idea to reduce VAT for hospitality, I don’t think the Chancellor has thought through this 5% reduction in VAT on children’s meals. Social media is littered with memes and jokes, e.g. “Adults eat free – kids £25.” It’s obvious that hospitality operators were not consulted.

My wish for 2026 is that governments start consulting before they come up with these hare-brained ideas. The intent may be good, but the issue is delivery and, let’s face it, as usual they are expecting hospitality to do just that – deliver it and pass on the 5% saving. Where is the incentive to do that?

I had no sooner finished writing the obituary for Derek Mather when I heard of May Jack’s death at the age of 81. May was one of the very first female licensees I interviewed back in the day. She was running the Wheatsheaf in Edinburgh and was a force to be reckoned with. At the time, she had flaming red hair and ruled with a mix of charm and iron; she missed nothing. Over the years, our paths crossed many times, usually at trade dinners. They threw away the mould when they made May. My thoughts are with her family.

Congratulations to Kirstie and Barry Oattes who are just about to open Dani, a new Wine and Asador bar across the road from their Kelvingrove Cafe, which is inspired by the Basque Country - pintxos, grilled meat and fish. I can’t wait to try it.

I have not been out and about as much as usual over the past few months because my dad is currently ill and I am getting to know Crosshouse Hospital rather well. I have to say never mind opportunities in Shopping Centers. I can’t help feeling that there’s a real opportunity in hospitals too for a cafe that offers tasty food... and there’s definitely a captive audience... just saying!

I am hoping to catch the the Uncle Bob Charity Cycle challenge as it meanders though Ayrshire - they are stopping off at Cecchini’s in Ardrossan and the Brisbane in Largs... but the route also takes in Uncle Bob’s old stomping ground of Kilbirnie so I am hoping some of his old pals can see him in his lycra too. This year they are raising money for Hospitality Health. There is still time to sign up - it’s on 9th June and there are two routes - one is 36 miles the other 56... or if you would like to donate - Contact Alison Haverstock -Alison.

Haverstock@ManorviewGroup.co.uk

I headed along to a recent event at the House of Gods. You know you’re getting on a bit when you have to feel your way out of the lift! Anyway, it was for Lightspeed’s first panel event in Glasgow with Tech on Toast, featuring some incredible voices from across Scotland’s hospitality and tech sectors.

Speakers included Justine Conway from House of Gods Hotel; Gary Crawford from Owendale Advisory; Asif Ali from the Shish Mahal; Jackson Versitano from Lightspeed; and Chris Fletcher from Tech on Toast.

The discussion explored how hospitality businesses are evolving, focusing on smarter decision-making without losing hospitality’s human element. It was a very interesting day, and I loved hearing Asif talk about his business. I remember my father talking about how people used to queue to get into its Gibson Street restaurant.

His family business has certainly stood the test of time.

It was also refreshing to hear Justine talk about the challenges facing hospitality and how they overcome them, with technology obviously playing its part. Well done to Lightspeed and Tech on Toast for taking the initiative.

DRAM DRINKS RETAILING AND MARKETING PUBLISHED BY MEDIA WORLD LIMITED e: news@mediaworldltd.com w: dramscotland.co.uk -Editor Susan Young • Editorial Nicola Walker • Digital Editor Nicola Young • Advertising Sylvia Forsyth, Anne Campbell • Accounts Diane McConville. The publishers, authors and printers cannot accept liability for errors or omissions. Any artwork will be accepted at owner’s risk. All rights reserved. No part of this publication may be reproduced in any form without the written permission of the copyright holder and publisher, application for which should be made to the publisher. Articles published in this magazine do not necessarily reflect the opinions of the publishers. © Media World Limited 2026.

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Specialist Fit-out Contractor with Support Divisions

BUILDING | MANUFACTURED JOINERY | SMALL WORKS | DECORATING | BUILDING SERVICES

Hospitality Fit-out Experts With a long-standing reputation for delivering excellence, Thomas Johnstone Ltd is a specialist fit-out company delivering high-end hotel and hospitality projects across the UK. From iconic city centre destinations to remote luxury retreats, we craft distinctive spaces defined by precision, refinement and enduring quality.

We manage every element of delivery in-house, from core building works and specialist interior fit-out to manufactured joinery, decorating and building services coordination.

At the heart of our capability is our Inchinnan-based manufactured joinery facility, where we produce both large-

scale casegood packages and truly bespoke, one-of-a-kind pieces. Supporting our own specialist fit-out projects as well as trusted by leading contractors across the sector, this integrated capability ensures consistency, design integrity and uncompromising standards throughout.

Experienced in live trading, new build and heritage environments, we are trusted for our meticulous approach, collaborative ethos and millimetre-accurate finishes. Whether manufacturing contemporary statement pieces or like-for-like joinery to match existing interiors, our team delivers precisioncrafted solutions that elevate every space.

30,000 sq. ft. Manufactured Joinery Workshop | 30+ Skilled Craftspeople | Design Development Capabilities Mass-Joinery | One-of-a-kind Pieces | Supply & Fit | Supply Only

T: 0141 812 7000 | E: enquiries@tjl.com | W: tjl.com