DRAM 422 August 2026

DRAM

422

DRINKS RETAILING AND MARKETING

@dramscotland

DRAM MAGAZINE August 2026 ISSN 1470-241X

/dram.scotland

INTERVIEW: STEPHEN MACDONALD . THE AWARD FINALISTS

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DRINKS RETAILING AND MARKETING

WELCOME

T

his time of year is always a bit manic as we count down to the awards – but it’s still my favourite time of year. I love getting out and about and finding out the stories behind the businesses.

This month, we reveal all our finalists, but remember – there will also be some surprises on the night. It will be my swan song - as this is my last year - the awards are now owned by Hero Media and Entertainment - there is more on this in Sue Says.

Recently, I caught up with Stephen McDonald we’ve known each other more than 20 years. He too has changes afoot as he has just put his bar and restaurant in Largs on the market.

Our drinks focus this issue is summer drinks and we take a look at what has impacted summer sales.

We also have some pics from Uncle Bob’s cycle race - which was a huge success.

Susan Young, Editor

susan@mediaworldltd.com dramscotland.co.uk

CONTENTS AUGUST 2026

FEATURES

08 11

SUMMER DRINKS

THE 2026 FINALISTS REVEALED The Scottish Bar & Pub Awards are nearly upon us... this issue we reveal all the finalists

20 25 28

THE RIGHT TIME

Susan Young talks to Stephen McDonald of Room Largs DESIGN FOCUS The Tap Yard, West Nile St, Glasgow DESIGN FOCUS The Blackbird Edinburgh

REGULARS

4 @dramscotland

/dram.scotland

30

NEWS

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

SUE SAYS

Our publisher Sue pulls no punches.

DRAM AUGUST 2026 3

Dean Banks opens Amber in St Andrews

NEWS Buzzworks to revive Golf Inn name in Gullane Buzzworks is to bring back the historic Golf Inn name in Gullane, as part of a wider programme of investment in its growing House Collection of pubs, restaurants and rooms across Scotland.

The venue, which joined the House Collection earlier this year after operating as The Bonnie Badger for many years, will continue trading as normal until later this year before closing over the autumn and winter for refurbishment. It is expected to reopen as The Golf Inn in spring 2027 .

The return to the original name is intended to recognise the venue’s heritage and its long-standing place in the Gullane community.

Kenny Blair, CEO of Buzzworks, said, “Returning this much-loved venue to The Golf Inn name feels like the right way to mark the beginning of its next chapter. The Golf Inn holds a special place in the history of Gullane and remains a name that means a great deal to many people in the community.

“As we invest in the building, we want to recognise that heritage while creating a venue that will serve locals and visitors alike, whether they are popping in for a coffee, enjoying a meal with family or staying overnight.”

The Gullane announcement comes as Buzzworks confirms further developments across its House Collection, including the transformation of the former Nether Abbey Hotel in North Berwick.

The seven-figure redevelopment will see the hotel reopen on 20 October as The Bass & Barrel , with the name inspired by North Berwick’s Bass Rock and the traditional Scottish pub symbol of the barrel.

The venue will feature 12 bedrooms across four room categories - Snug, Comfy, Spacious and Sumptuous – with the redevelopment being led by designer Jim Hamilton. Bookings for overnight stays are already open ahead of the public opening.

Blair said the announcement of The Bass & Barrel name marked “a major milestone” in the transformation of the North Berwick property.

Buzzworks has also acquired The South Beach Hotel in Troon , which was operated by the Watt family for more than 45 years.

The hotel will continue to trade under its existing ownership until October, when it will close for a seven-figure refurbishment, again led by Jim Hamilton, before becoming part of the House Collection.

The existing South Beach team will be offered roles across Buzzworks’ other Troon venues, Scotts, Lido and The Fox, during the refurbishment, with the option to return to the hotel when it reopens.

Blair said the South Beach had “everything we look for” including a strong location, local following and character, adding that Buzzworks’ aim was to preserve what customers love about the hotel while investing in its future.

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DRAM AUGUST 2026

Chef Dean Banks has opened Amber in St Andrews after a fiveweek refurbishment in which he took a hands-on role stripping out the property, roofing, joinery and building furniture, while bringing in specialist contractors for plumbing and electrics.

He also involved his social media followers in decisions on the restaurant’s style, colours and frontage, said Banks, “It means it feels like a community collaboration in a way and Amber fits in with what people want locally.”

Amber serves Mediterranean-inspired food with South American influences, drawing on the Brazilian heritage of Deans wife Isabela and the couple’s shared love of Portugal.

It has been designed as a more accessible dining concept spanning snacks and small plates through to larger dishes.

Banks said, “I design everything so it makes sense to me that I carry out a lot of the work - the things I can safely do to a good standard of course. For electrics, plumbing, all that we get the experts. But I’m pretty handy and I really enjoy creating, whether it’s food or the arrivals desk at Amber which I am quite proud of.”

FIVE MARCH LAUNCHES ASU AT BROWN’S OF LEITH The team behind Glasgow’s Five March has opened Asian-inspired concept Asu at Brown’s of Leith, in the former George Brown & Sons Engineering Works on The Shore, Edinburgh.

It’s the latest venture from restaurateur Joanna Nethery, with the kitchen led by Five March Executive Chef David Cleary, previously of Glasgow’s Michelin Bib Gourmand Vietnamese restaurant Hanoi Bike Shop.

The menu spans chicken and mushroom pho and kimchi salad to Five March favourites including mango and crayfish salad, its fried chicken sandwich and roast potatoes. Asu joins a growing collection of independent food businesses at Brown’s of Leith, including Haze, Shrimpwreck and Civerinos, which launched in late 2025 in the building after engineering company George Brown & Sons vacated it in 2024.

Nethery said, “We have huge respect for the project, the people and businesses they have already brought together, and their ever ambitious plans to grow and develop. We can’t wait to bring a taste of Asia and a touch of Five March to The Shore.” Gunnar GrovesRaines, Creative Director of Brown’s of Leith, said, “Five March have earned an outstanding reputation in Glasgow where they’ve built a loyal community around generous hospitality and beautifully considered food.”

NEWS Wasted Degrees launches first pub in Perth

Search opens for Scotland’s next Andrew Fairlie Scholar Applications have opened for the 2026 Andrew Fairlie Scholarship, giving aspiring chefs in Scotland the chance to develop their skills through mentoring and experience in leading UK and European kitchens. Delivered by HIT Scotland and now in its seventh year, the scholarship was established by the late Andrew Fairlie and is supported by HIT Scotland, Restaurant Andrew Fairlie, UHI Perth and The Gleneagles Hotel. The twoyear programme includes a culinary study trip to France with Grande Cuisine, a stage at three Michelin-starred Core by Clare Smyth in London, and experience at the two Michelinstarred Restaurant Andrew Fairlie and Restaurant Sat Bains in Nottingham, plus a bespoke chef’s jacket from Goodfellows.

Stephen McLaughlin, Head Chef at Restaurant Andrew Fairlie and lead judge for 2026, alongside Sat Bains and Gary Maclean, said, “For this year’s Andrew Fairlie Scholarship we are looking for a couple of full flavoured winter warmers. Cabbages and lentils with super seasonal Scottish game, and a desert of buttery brioche and apples. The flavours must be strong and clear and the skill, craft and passion must be equally visible too.” David Cochrane MBE, Chief Executive of HIT Scotland, added, “This scholarship in his name will give a Chef a chance to experience multiple learning opportunities that will inspire and motivate for the rest of their career.”

Long-standing tenants buy historic Mid Calder pub Donald and Lynda McLauchlan have bought the Black Bull Inn in Mid Calder, West Lothian, having run the pub since taking over its operation in 2009. The couple acquired the freehold from Iona Pub Partnership via Christie & Co, which had marketed the Category C listed pub - tracing its history to 1747 at £865,000 as part of a ten-strong portfolio of Scottish licensed investments.

The purchase price was not disclosed. The Black Bull includes a lounge bar, restaurant, function room and beer garden, and the McLauchlans plan further investment while retaining the pub’s character, with a celebration to mark the purchase also planned.

Perthshire brewery Wasted Degrees has poured its first pub, on George Street in Perth, taking over the former BrewDog site. Founded ten years ago by brothers Conall and Jack Low from Pitlochry, the Blair Atholl-based brewery has grown from a homebrew kit in their parents’ garage into Perthshire’s largest, producing up to 29,000 litres a month and exporting to 13 countries.

The new venue showcases the full Wasted Degrees range alongside hot food, canned beer to take away and merchandise.

Bar Bosie debuts in Glasgow’s Southside Experienced Glasgow bar operators Len Archbold and Danny Morrow have debuted Bar Bosie, a neighbourhood bar and restaurant at 3 Clarkston Road, close to Cathcart station, in the former Velvet Sparrow premises, following a refurbishment.

The long-time colleagues have built the venue around a neighbourhood-focused concept combining food and drink with live music, DJs and events, with plans for local artist showcases and vinyl swap events as they aim to establish it as a social hub for the surrounding community. The food menu will change seasonally, with drinks including wine for on and off sales, cocktails and beer.

Whisky and jazz bar proposed for former Clydeport HQ Glasgow Arts Centre Ltd has lodged plans for a whisky and jazz bar and events venue in the currently unused basement of the historic former Clydeport headquarters at 16 Robertson Street, Glasgow.

The proposals would combine live music and cultural events with locally sourced food and drink, including spirits from Scottish producers, with nearby Clydeside Distillery among those named. The project builds on the organisation’s existing relationship with Peel Waters, which is also working with Glasgow Arts Centre Ltd on plans to bring the Category A-listed Sugar Sheds at James Watt Dock in Greenock back into use for food and drink, markets, events and leisure.

The Valinch set to welcome guests on Glasgow’s Hope Street Thomas and Inga McDonagh are set to welcome guests to The Valinch, a new malt whisky bar, shop and alehouse at 183a Hope Street, Glasgow, following many years running Glasgow’s Bon Accord.

Their new basement venue will offer a vast gantry of scotch malt whiskies alongside an ever-changing selection of cask-conditioned real ale, specialising in independent bottlings and high-end distillery exclusives among them a 72-year-old Macallan.

DRAM AUGUST 2026 5

GLASGOW LAUNCHES NIGHT-TIME ECONOMY COMMISSION Glasgow City Council has formally launched its Night-Time Economy Commission, backed by a dedicated full-time Night-Time Economy Manager role - the first such post in Scotland. The council has allocated £100,000 to the initiative in its 2026-27 budget.

The independent commission, chaired by Mike Grieve, managing director of Sub Club and chair of the Scottish Night Time Industries Association, will develop and deliver action plans arising from the Nightshift Glasgow strategy, produced in partnership with Make Associates.

Core membership includes Fiona Ellis (DF Concerts), Katie Duffy (Glasgow Life), Stephen McGowan (TLT LLP) and representatives from the Music Venues Trust, with further sectoral appointments to follow.

Both the commission and the manager post were key recommendations from a two-and-a-half-year consultation led by the City Centre Taskforce’s NTE Sub-Group, which engaged widely with hospitality, music, arts and entertainment stakeholders across the city. The appointment answers long-standing industry calls for dedicated policy leadership and a single point of contact between the sector and the council. The manager will liaise between the commission and stakeholders, overseeing delivery against action plan targets.

Grieve said, “The NTE Sub Group of the City Centre Task Force has been working over the last two and a half years to develop a strategy for the advancement of Glasgow’s night time economy, with a focus on the after dark experience in the city centre. This group is an amalgamation of industry professionals and other stakeholders including public and third sector bodies.

“After extensive consultation, the Sub Group’s primary recommendations include establishing a permanent commission to oversee Glasgow’s NTE and creating the position of a NTE Manager for the city.

“It is truly exciting that we have now reached the stage where we are able to announce the next stage of this initiative and we look forward with enthusiasm to putting in place the building blocks which will drive forward this vision for nightlife in the city.’

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DRAM AUGUST 2026

WILLIAM GRANT’S & SONS MD NICK BARKER RAISES £30K+ FOR THE DRINKS TRUST Neil Barker, UK Managing Director of William Grant & Sons, and the Chair of The Drinks Trust has just raised in excess of £30,000 for the charity with a SIXTREME marathon challenge which saw him cover nearly 180 miles across Scotland in a powerful demonstration of the industry coming together behind a shared cause.

He completed the SIXTREME challenge, six ultramarathons in six days to mark the 140th anniversary of The Drinks Trust and covered approximately 30 miles (48km) each day over six days – more than the standard marathon distance of 26.2 miles (42.2km). He set out on his challenge on 27th July at the Hendrick’s Gin Palace in Girvan, Ayrshire, the challenge concluded on 1st August at Fringe by the Sea at North Berwick.

Neil said on completing the challenge,“I am completely overwhelmed by the funds raised for The Drinks Trust. £30,000 seemed like such an ambitious target, so to have now exceeded this is truly incredible.

“Businesses in the drinks and hospitality sector faces significant challenges, which directly impact so many people working within it. That was exactly why I wanted to raise awareness of those challenges while generating much-needed funds to help meet the growing demand for support.”

The amount raised is equivalent to the annual cost of The Drinks Trust’s Support Line, which provides free and confidential support to people working across the drinks industry who need immediate help.

Neil added, “The support from friends, family and colleagues was truly overwhelming.

From those who joined sections of the route and kept our spirits high, to the hotel and bar owners who generously donated auction prizes, it was a truly humbling experience.

“I believe hospitality is one of the greatest industries and one that I have had the pleasure of working in for nearly 40 years, but the people who power it need support. This SIXTREME challenge is about giving something back, and I hope it will make a real difference to the lives of people working in hospitality.”

SIXTREME attracted support from businesses and hospitality operators across Scotland, including Trump Turnberry, C&C Group, Buzzworks, The Marine and Lawn Hotel Group, Gleneagles, and others with colleagues, partners and supporters coming together throughout the week to champion the cause.

LAZZURRI GROUP ADDS WHISKY BAR TO GLASGOW PORTFOLIO Lazzurri Group has expanded its Glasgow city centre portfolio with the opening of whisky-focused bar Liquor Store on St Vincent Street.

The venue, in the former Il Pastaio restaurant at 80 St Vincent Street, has close to 1,000 bottles lining its walls and combines whisky and cocktails with Scottishinfluenced sharing plates.

Paul Martin and the team at DSN79, who previously worked with Lazzurri on Devil of Brooklyn and The Last Bookstore, were responsible for the design and fit-out.

The kitchen is headed by Otello Calvert, who built a following with his Invernessbased Tagliotello food truck before becoming involved with Il Pastaio.

Lazzurri Group head bartender Mick Quinn is overseeing the drinks programme, which aims to appeal to established whisky drinkers while introducing the spirit to a new audience.

General manager Euan Barker moves across from Tabac to lead the front of house team.

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S

cotland’s hospitality trade has already had a busy summer, with the World Cup, the return of the Commonwealth Games to Glasgow and the start of Edinburgh’s festival season bringing customers into pubs, bars and hotels. But with most of August still to trade and a September events calendar stretching the opportunity further into the shoulder season, there is plenty still to come.

Drinks suppliers are making the most of it too. Beer has posted its strongest UK on-trade figures in years, Belhaven has launched its new Twisted Peach lager and A.G. Barr is backing Irn-Bru with an £8 million brand investment and advertising activity running throughout August and September.

So what has the summer delivered so far, and where are the opportunities for the trade over the weeks ahead?

BEER’S RECORD YEAR Beer has just posted its strongest UK on-trade figures in years.

According to Heineken’s 2026 Beer Report, the category has grown to a record £14 billion in value, now accounting for nearly half, 45%, of total wet sales in pubs, bars and restaurants.

That is despite average serves per visit falling by nearly 9%, suggesting consumers are drinking less on individual visits but spending more when they do. The average price per pint has risen 8% to £5.02 as consumers trade up for premium quality and the experience of going out.

Heineken’s on-trade director Will Rice put it plainly: “Beer remains one of the great constants of the British on-trade but the way it creates value is changing. For licensees, the opportunity in 2026 is not simply to sell more beer, but to sell beer better.”

The wider UK beer market is worth £13.8 billion to pubs, bars and restaurants, with 3% year-on-year value growth, yet a third of consumers say they still aren’t sure they have ever had a genuinely perfect pint.

For operators, that represents one of the more straightforward opportunities on the bar. Pour it right, serve it at the right temperature and in the right glass, every time. When consumers are paying more for a pint, quality matters.

Styles are shifting too. No and low alcohol beer has been one of the standout performers, alongside stout, while flavoured beer is also gaining ground. Craft cask has had a more difficult time, a reminder that ‘craft’ and ‘growth’ no longer automatically go together.

Flavour, moderation and occasion are increasingly influencing what customers order.

FLAVOUR AND THE SUMMER TRADE On flavour, the direction is clear. Fruit beers and radlers are expected to drive beer and cider innovation through 2026 as drinkers look for longer, sweeter and different serves, while operators traditionally see seasonal interest in craft and flavoured beer during the warmer

months.

That is the gap Belhaven has moved into with Twisted Peach, a 4% ABV lager launched into the on-trade this summer, blending a crisp lager base with peach character.

Belhaven Brewery marketing manager Suzie Carlaw said, “Twisted Peach is about bringing a bit more excitement back into lager. It delivers that clean, refreshing base that people love, but layered with a natural peach character that feels both premium and incredibly drinkable. It’s a modern take on lager, designed to stand out on the bar and give drinkers something genuinely different.”

Its arrival also coincides with a summer when Scotland’s events calendar has given operators plenty of opportunities to put different drinks in front of customers.

FOOTBALL AND THE GAMES Scotland’s men, as we all know, reached the World Cup for the first time in 28 years this summer. The Scottish Beer & Pub Association put figures on what that could mean for pubs before a ball was kicked with an estimate tht the opening match against Haiti would see at least 380,000 extra pints sold nationally, worth around £1.9 million to the trade, and this was despite a 2am kick-off. It forecast that the following fixture against Morocco, with a more sociable 11pm kick-off, would generate an estimated 520,000 additional pints and around £2.6 million.

What the trade data recorded afterwards told a related but slightly different story. Analysis from Oxford Partnership’s Market Watch service, using Vianet’s Beverage Metrics volume data, found Scottish pubs sold an average of 285 pints per outlet during the Morocco match, a 49.6% increase on normal trading levels.

Across the wider UK market, the uplift on an ordinary Friday was just 1.6%.

That is a genuine Scotland-specific spike, although the per-outlet figure cannot be directly reconciled with the SBPA’s pre-match £2.6 million estimate.

The safest conclusion is that the World Cup delivered a clear and measurable uplift on match nights, even if the specific pound figures published beforehand remained projections.

July then shifted the focus to Glasgow. The Commonwealth Games, running from 23 July until 2 August, were expected to generate around £150 million in economic value, with more than 500,000 tickets sold and visitors coming into the city’s hotels, restaurants, pubs and bars.

Hospitality figures had pointed to the 2014 Games, which attracted 690,000 visitors spending 2.9 million ‘visitor days’ in Scotland, as the benchmark, although this year’s Games were deliberately smaller.

As of writing, comprehensive post-Games figures for hotel occupancy, footfall or draught volumes have yet to be published, so the £150 million figure should still be treated as a pre-event projection rather than a confirmed outturn.

FESTIVALS KEEP AUGUST MOVING August brings a different kind of opportunity with The Edinburgh Festival Fringe running until 31 August, and staging 3,649 shows across 258 venues with performers from 71 countries. Last year, 2.6 million tickets were issued, with around 750,000 attendees, demonstrating the sustained footfall the event can bring to the capital.

But the Fringe is only part of Edinburgh’s August story. The Edinburgh International Festival, Royal Edinburgh Military Tattoo and Edinburgh International Book Festival are also bringing audiences into the city throughout the month.

That creates a different trading pattern from football. A match can produce a sharp increase over a few hours. Edinburgh’s festivals provide repeated opportunities for accommodation, food and drink spend before and after performances and across several weeks.

Pubs also sit within the festival structure itself. Free Fringe shows are staged in pubs across the city, while Edinburgh’s licensing board has again approved a two-hour extension to pubs’ terminal trading hours during the festival period.

A wider study of Edinburgh’s festival calendar put annual gross economic impact to Scotland at £852 million, with £558 million net to Edinburgh itself, based on 2025 audience data. That figure covers 11 festivals across the year rather than the Fringe alone, but it gives some indication of the scale of the wider festival economy.

SEPTEMBER SPREADS THE OPPORTUNITY September’s events calendar is more geographically dispersed.

BBC Radio 2 in the Park comes to Stirling from 11 to 13 September, while the Stranraer Oyster Festival takes place over the same weekend in Dumfries and Galloway, bringing visitors for a programme built around local food, drink and the area’s native oyster.

Later in the month, the Findhorn Bay Festival begins on 24 September and continues into October, while the Wigtown Book Festival starts on 25 September, bringing visitors back to Scotland’s National Book Town and the surrounding area.

Individually these events are not on the scale of the Fringe or Commonwealth Games, but their value to local hospitality businesses is measured differently.

Additional room nights, restaurant covers and bar trade can make a significant difference in smaller destinations, particularly once the peak holiday period has passed. Stirling, Stranraer, Findhorn and Wigtown all give visitors another reason to travel, stay, eat and drink as summer moves into the shoulder season.

SOFT DRINKS: THE CATEGORY HIDING IN PLAIN SIGHT Industry estimates suggest licensed venues could unlock an extra £170 million in sales nationally by converting just 10% of tap-water drinkers to a soft drink instead.

Moderation is changing drinking occasions too. CGA/NIQ data shows 45% of on-premise visitors now ‘zebra stripe’, alternating alcoholic and non-alcoholic drinks across a session. A well-stocked soft drinks range therefore has a role throughout the visit rather than simply catering for customers who are not drinking alcohol.

Few soft drinks carry more weight at a Scottish bar than Irn-Bru. Created in 1901 by A.G. Barr in Glasgow, the brand has long built its identity around its Scottish roots. This summer it is putting considerable investment behind that position.

Its World Cup activity began in June around Scotland’s return to the tournament, and A.G. Barr has committed £8 million to Irn-Bru brand investment, with the return of its ‘Made in Scotland from Girders’ advertising running across August and September.

The campaign includes television, video on demand, social and outdoor advertising and is being backed by sampling activity intended to put more than 850,000 cans into consumers’ hands.

The timing is interesting for the trade. The advertising continues beyond the traditional peak summer holiday period and into September, at the same time as events around Scotland are extending visitor activity into the shoulder season.

Irn-Bru’s relevance to operators goes beyond the bottle or can too. Draught soft drinks can turn the fountain gun into a small drinks menu in its own right, while moderation means customers increasingly expect more choice when switching between alcoholic and non-alcoholic serves.

THE OPPORTUNITY STILL AHEAD What this summer has shown so far is that there is no single event or trend driving hospitality trade.

The World Cup delivered a sharp and measurable increase in pub sales. Glasgow’s Commonwealth Games brought another major visitor event, although its final hospitality impact is still to be measured. Edinburgh’s festivals are now providing several weeks of sustained visitor activity, while September takes the opportunity into Stirling, Stranraer, Findhorn and Wigtown.

Behind that, the drinks market is changing too. Beer remains a major part of wet sales, but flavour, premiumisation and moderation are influencing what people order. Belhaven’s Twisted Peach is one response to that change, while A.G. Barr’s continued investment behind Irn-Bru through August and September is another.

For operators, the opportunity is about making the most of the customers these events bring through the door, whether that means a properly served pint, a flavoured lager, a no and low option or a soft drink.

DRAM AUGUST 2026 9

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DRAM AUGUST 2026 11

THE 2026 WHISKY BAR OF THE YEAR

MACGREGOR’S AT THE WHISKY VAULTS, OBAN

THE GEORGE HOTEL INVERARAY

THE ISLAY INN GLASGOW

THE PIPER WHISKY BAR GLASGOW

RISING STAR ENTREPRENEUR 2026

STRUAN BARCLAY RUBY’S EAST KILBRIDE

THOMAS JUSTICE STAR & GARTER DUNDEE

THE TABERNERS FINTRY BAY ISLE OF CUMBRAE

BEST BAR TEAM 2026

ARROWZ SPORTS LOUNGE BROXBURN

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THE GUNNERS BAR BROUGHTY FERRY

DRAM AUGUST 2026

JOHNNY FOXES INVERNESS

MACSORLEY’S GLASGOW

THE PARKVILLE BLANTYRE

FINALISTS BEST LATE NIGHT VENUE 2026

BLOC+ GLASGOW

CHARLIE’S LOFT MILNGAVIE

SLOUCH GLASGOW

REWIND DUNDEE

COMMUNITY BAR OF THE YEAR 2026

THE BOWLER’S REST LEITH

COMMERCIAL INN BATHGATE

NEWTON ARMS NEWTON

THE PAWN LOUNGE ALEXANDRIA

WAVERLEY BAR DUMBARTON

WHISKY GURU RISING STAR2026

CHRIS ANTON MACGREGOR’S AT THE WHISKY VAULTS, OBAN

CULLEN HUTCHISON THE MOTHER SUPERIOR EDINBURGH

DAGMARA JASZCZ MACHAIR BAR GLASGOW

SALLY LAW THE POT STILL GLASGOW

CHRIS SLOAN THE BLACK BULL EDINBURGH

DRAM AUGUST 2026 13

THE 2026 DOG FRIENDLY PUB OF THE YEAR

BLACK IVY EDINBURGH

CHURCH ON THE HILL GLASGOW

THE FOXTON BAR AND THE GEORGE HOTEL INVERARAY GRILL GLENROTHES

STAR & GARTER DUNDEE

COCKTAIL BAR OF THE YEAR

ATLANTIC BAR & BRASSERIE GLASGOW

BITTERSWEET LEITH

DRAFFENS DUNDEE

JIMMY BADGERS INVERNESS

THE WINE SPA BROUGHTY FERRY

EMPLOYER OF THE YEAR

LISINI PUB CO UDDINGSTON

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DRAM AUGUST 2026

THE POT STILL GLASGOW

TURAS HOTELS INVERNESS-

WEST COAST HOSPITALITY AYR

FINALISTS MANAGER OF THE YEAR THE MALT ROOM INVERNESS

DANIEL CUTTING BREWHEMIA

KENNY GRANT THE GALLERY

MIRIN MCLINTOCK WHY NOT?

DANNY STEWART ANGELS MANORVIEW BOWFIELD

FAMILY BUSINESS OF THE YEAR

THE BLACKS THE FORT HOTEL & ROYAL ARCH

CAWLEY FAMILY CAWLEY HOTEL GROUP

THE HARRIS’ THE ORIGINAL ROSSLYN INN

THE MULLENS RA HA’S

INDEPENDENT MULTIPLE OPERATOR 2026

ENCORE BARS

M&R BARS

ROCKS LEISURE GROUP

THE STRAVAIG/SMOKING GOAT

DRAM AUGUST 2026 15

THE 2026 BEST IRISH BAR 2026

BOSTON BAR NEW TOWN EDINBURGH

JINTY MCGUINTY’S GLASGOW

MOLLY MALONES ABERDEEN

RADIO GLASGOW

SEAMUS’S PUB EDINBURGH

BEST LO AND NO DESTINATION 2026

BONNIE & WILD EDINBURGH

SOBR ABERDEEN

TEUCHTERS LANDING LEITH

VEGA GLASGOW

BEST OUTDOOR AREA

THE BIRDS & THE BEES STIRLING

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DRAM AUGUST 2026

BLACK IVY EDINBURGH

THE PEAR TREE EDINBURGH

THE TAVERN BAR MILLPORT

FINALISTS RESTAURANT THE YEAR 2026

BARRY FISH LEITH

FIVE MARCH GLASGOW

MARGO GLASGOW

THE DOME EDINBURGH

THE STRAVAIG AYR

NEW BAR OF THE YEAR 2026

BOSTON BAR OLD TOWN

NECTAR EDINBURGH

RADIO GLASGOW

RUBY’S EAST KILBRIDE

SISI ROOFTOP GLASGOW

MIXOLOGIST OF THE YEAR

JOHNNY MORRISON ELLIOT MONTEITH TRUMANS VEGA

CAIRO MCKEOWN BADGER & CO

MICHAEL MACLEAN SCOTT STEVENSON THE DOME THE FINNIESTON

DRAM AUGUST 2026 17

THE 2026 FI SPORTS BAR OF THE YEAR

ARROWZ SPORTS LOUNGE BROXBURN

THE BALL ROOM SPORTS BAR DUNFERMLINE

HOUSTON’S SPORTS BAR JOHNSTONE

THE TAP YARD GLASGOW

SOCIAL MEDIA CHAMPION

BUCK’S BAR GLASGOW

DOCKYARD SOCIAL GLASGOW

MALOCCHIO GLASGOW

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THE RIGHT TIME SUSAN YOUNG TALKS TO STEPHEN MCDONALD

S

tephen McDonald has spent more than 40 years in hospitality, building businesses, surviving recessions, adapting to Wetherspoons, Covid and changing consumer habits, and creating venues that have become part of the fabric of Largs. Now, with Room Largs continuing to grow, he believes the time is right to sell. Susan Young catches up with a licensee she first interviewed almost 20 years ago.

I first met Stephen McDonald in 2004 and interviewed him three years later when he opened The Lounge in Largs – it took off, won many awards and was a resounding success.

Almost two decades on, we caught up again and, inevitably, there was a fair bit of reminiscing.

Stephen has always been one of those operators who seems to have another story. A building he rescued, a deal that nearly happened, a business that shouldn’t have survived but did, a refurbishment that went wrong, and ones that went right, an entertainment idea that worked, or a challenge that simply made him dig a little deeper.

But there comes a point in every businessman’s life when the question changes from what can I do next? to what do I want to do with the rest of my life?

For Stephen, that time has arrived.

He is preparing to sell Room, the Largs business he has developed over many years, and he is clear that this isn’t a distressed sale or a decision prompted by a downturn.

Quite the opposite. “Sometimes the best time to sell a business is when it is on the up,” he tells me.

And Room Largs is on the up. The business has recorded consistent growth over the past three years, with turnover increasing by around 10% year on year. Stephen believes there is considerably more potential for a new owner, with projected turnover continuing to rise over the next few years.

The business is being marketed at offers over £675,000, against a valuation of £700,000, (2024) and Stephen believes the growth trajectory gives a buyer the opportunity to take over a business that is established, profitable and still has plenty of headroom.

But the figures are only part of the story. To understand why Stephen is selling now, you really need to understand where he came from.

Stephen’s love affair with hospitality started in Largs. He remembers being 15, walking into a local bar with a football under one arm, wearing shorts, looking for a friend. The friend wasn’t there. But the bartender asked him “What can I get you?” and Stephen ordered a half pint of lager. It cost 25p.

He went back every Sunday night with his friends. “I was probably one of 85% of the people in there who were under 18,” he laughs.

It was the beginning of a relationship with the licensed trade that would eventually become a career spanning four decades.

His original plan had been to follow his father into IBM, and he did a YTS placement there. But with a job at IBM slow to materialise, and marriage to his childhood sweetheart Annemarie on the horizon, he took a part-time bar job that turned into a full-time offer. IBM came through with a job too, paying £100 a week more, but by then Stephen had decided the pub trade was where he belonged.

His first management job came when he was just 19. By 1993 he was ready to open his first pub and took on Harpoon Harry’s (where Room is now) and relaunched it as Flannigans. Flannigan’s paired an

Irish name with a distinctly Scottish identity, Mexican food, cocktails, live music and DJs, and by 21 Stephen was married and a father soon afterwards.

He sold the bar to the Clark Pub Company in 1998. They went on to invest £700,000 in it. “I couldn’t have done that,” he admits.

Instead Stephen went to work for them, getting involved in a number of projects, and studied part-time for an HND in Construction Management, partly so he could run any project and sign off refurbishment work himself. That qualification would prove invaluable.

One of his final college projects was to find the most dilapidated building in town and produce a report on it. His wife, Annemarie, suggested The Lounge. The timing was good: in 2003 the Clark Pub Co decided to draw in its horns.

“I went to see it and couldn’t believe it was still standing,” Stephen says. The Victorian tea room had been badly neglected, and, as he remembers it, the Royal Bank downstairs was effectively helping to hold the building up. He asked his lecturer at Glasgow College of Building to come and look at it with a view to buying it himself.

“He tutted and said, ‘Son, I think you are mental,’ but there was nothing fundamentally wrong with the building.”

He didn’t have the cash. But, he recalls, “Belhaven backed me.” That support from Stuart Ross, Bill Hughes and Jim Young allowed him to carry out a quick five-week refurbishment.

The Lounge became a hugely successful business, and at one point Punch offered Stephen £1 million for it. He turned it down.

Over the next few years he tried to buy a few other businesses in Largs, including Largs Sailing Club. When that fell through, Stephen found himself looking at Flannigan’s again, and in 2008 he bought it back for around half of what he had originally sold it for. It was another enormous project, and for eight years he ran the two businesses side by side through the worst recession in recent times.

The arrival of Wetherspoons in Largs in 2016 changed the town’s hospitality landscape. Stephen admits it affected food more severely than he expected. “Coming out of the recession everyone was penny pinching and the Wetherspoons effect did affect my business.” His answer was to double down on entertainment - The Lounge became his playground. Comedy, opera, adult pantomimes, cabaret, ballet, contemporary folk and live music all found a home there. He chased the late-night market and looked for ways of giving people reasons to come out. Eventually, the food customer returned.

Then Covid arrived. “I think to have survived is a success,” he says, smiling wryly. In 2022 he rebranded as Room - a more modern concept serving quality food and drinks with a strong and varied entertainment program. In 2023 he sold The Lounge, concentrated on Room and now it is time to sell the venue. He believes the operating model he has developed works - and that is one of the reasons he is comfortable selling.

Stephen is philosophical about the changes in Largs. When he was 18, there were around 18 bars, three discos and two hotels catering for the evening trade. Today there are around 10 bars and no clubs, and the number of traditional outlets has continued to fall.

But Stephen doesn’t believe that means there isn’t opportunity. Quite the opposite.

“There is more opportunity for the pubs and bars that have managed to successfully navigate and adapt to an ever-changing market.”

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He believes independent operators can compete very effectively if they understand their customers and deliver something people can’t get elsewhere.

“Some people follow brands,” he says. “They get the newsletters and will go to places like Largs but will only go to their brand.” But he believes privately owned businesses can match, and sometimes beat, the bigger brands through quality, innovation and personality.

One of Stephen’s latest passions is music. Every Sunday he runs sessions at Room featuring contemporary music, country and jazz.

“There are no rules,” he says. Well, almost none. “The only rule is volume.”

The aim is to make the audience feel as if they are sitting in a recording studio rather than watching another pub gig. The results have been impressive – one week it might be jazz, the next the Skemorlie Collective. “It’s about giving people the opportunity to do what they want to do.”

Stephen’s involvement with Largs has extended far beyond his own businesses. He became involved in the town’s Business Improvement District and later became a director. The concept was simple: businesses contributing a relatively small amount could create a much bigger pot to invest in the town. With around 300 businesses involved, the BID generated a fund of approximately £200,000.

Stephen helped take the proposition to the tourism board and other potential supporters, including wind farm operators. “We used the funding to do television adverts, a classic car event, food festivals and town-tidying initiatives,” he says - and, 13 years ago, Largs Live, which Stephen instigated and which is still going strong today, although the BID itself has since fallen by the wayside.

For Stephen, understanding the local market has always been fundamental, and having lived in the town most of his adult life, he knows it well – though that can be an issue when everyone knows you. “I’m not perfect and I have made my own share of mistakes... as my wife will tell you,” he admits.

“Here at Room, local customers are the bread and butter. Tourists

are the cherry on top from April to September.” December brings another seasonal boost, as people who have moved away return home.

It is this understanding of the market that Stephen believes gives Room its resilience. He also believes the concept could work elsewhere. “I’ve always felt Room is a great concept. You could drop it into any town in Scotland and it would work.”

When Stephen was 25, he had a plan to retire at 55. He admits he has “not quite made it.” He credits his wife Annemarie for supporting him through the journey and his 60-hour weeks - but his priorities are different now. He has six grandchildren, ranging from nine months to 17 years.

“Being Papa to six is what makes me tick,” he says – Summer, Ella Rose, Matilda, Teddy, Harriet and Tommy.

Forty years on, Stephen McDonald has accumulated plenty of scars, plenty of stories and, perhaps most importantly, plenty of experience.

He has watched 18 pubs become 10. Yet he is still standing. More than that, the business is still growing. That, ultimately, is why he believes now is the right time to sell Room.

“The business is performing, I have a good team in place, the managers are very capable and there is a clear opportunity for someone else to take it forward,” he says. “I know my model works.”

And perhaps that is the biggest thing Stephen is selling. Not just a pub. Not just a set of accounts. But a business that has been built through 40 years of knowing what makes people come through the door, what makes them come back, and what makes a community get behind a venue.

“I’ve not stepped back yet.” He hasn’t. But he is getting ready.

Because after four decades in hospitality, Stephen McDonald has finally reached the point where the next chapter is not about building another business. It is about having the freedom to choose what comes next.

And, quite possibly, having a little more time to be Papa.

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UNCLE BOB’S CYCLE SMASHES RECORDS IN TENTH ANNIVERSARY YEAR

U

ncle Bob’s Cycle turned ten this June - and marked the milestone in style, with 37 cyclists saddling up for the biggest turnout in the event’s history and a record-breaking sum raised for charity.

Founded several years ago by hospitality legend Bob Taylor, the ride sees riders tackle a testing 53-mile loop around Ayrshire.

This year’s edition raised over £15,000 for Hospitality Health, the Scottish charity dedicated to supporting health and wellbeing across the hospitality and tourism industry - smashing previous totals and capping off a decade of pedal power for a good cause.

The cheque was handed over at a celebration hosted at Manorview’s Bowfield Hotel & Spa, where Bob Taylor paid tribute to the partnership: “We are delighted to support Gordon and the team at Hospitality Health. Being able to hand over a cheque for over

£15,000 is a record amount raised for the Uncle Bob Cycle event, and we know it is going to a very worthwhile cause.”

Hospitality Health’s Gordon McIntyre MBE was equally thrilled: “We are delighted to get support from Bob, Steve, Michele, Robert and all the cyclists who took part. We never expected the event to raise as much as this, so we are over the moon with such a fabulous donation.”

With backing from Steve Graham (Manorview), Michele Pagliocca (Monteleone Group) and Robert Campbell, plus sponsors - including Inverarity Morton, Nixon Consultants, Dunns, JSB Windows, Scottish Hospitality Group, The Buff Club, The Marlborough, Singlend, The Butterfly & Pig, Howies Cider and Manorview Foundation.

- the bar has well and truly been set for next year’s ride.

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THE TAP YARD 22-24 West Nile Street, Glasgow G1 2PW

DESIGN: BY NICOLA WALKER

BY SUSAN YOUNG

I

ain Reid has never made a secret of where his priorities lie.

Football didn’t work out for the Saltcoats-born hospitality operator, who arrived in Glasgow at 18 chasing a playing career with Queen of the South, but the game never left him. It has simply found a new home - this time on West Nile Street.

The Tap Yard has expanded with the opening of a second Glasgow city centre venue, taking over the former Innis & Gunn Taproom, which closed its doors in March. It sits alongside the original Tap Yard in Merchant Square, giving Reid’s growing sports bar brand a second address within walking distance of Glasgow Central.

And while the location may be new, the thinking behind the concept remains the same: give people a proper place to watch sport, with the freedom to choose exactly what they want to see.

The West Nile Street venue has been given a distinctly industrialmeets-pub feel, with black-painted walls and exposed services overhead softened by extensive timber wall panelling, warm lighting and plenty of reclaimed wood. Leather booths line the walls, while rows of wooden tables and brown leather-style chairs give the room a substantial, relaxed feel. Above it all, a collection of screens ensures there is no shortage of action.

But it is the individual viewing experience that remains central to Reid’s proposition. Every booth comes fitted with its own private TV, allowing groups to choose their own fixture rather than defer to whatever happens to be showing on the biggest screen in the room.

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It is an idea Reid has been refining since he opened the first Tap Yard in Merchant Square in August 2023, and one that has now been given a bigger city-centre footprint.

Drink service gets its own centrepiece. A Guinness self-pour machine gives customers the chance to pull their own pint, adding an interactive element to the bar, while the drinks offer is designed to cater for a broad sports-watching crowd.

Food follows the same crowd-pleasing brief that has served the Merchant Square site well, with burgers and sharing plates designed for groups settling in for an afternoon or evening rather than grabbing a quick bite between meetings.

The West Nile Street unit brings its own history to the project.

Innis & Gunn opened the site as its flagship Glasgow Taproom in 2022, running 21 rotational taps from a location the brewer picked deliberately for its position among the city centre’s busiest bar circuit. Its closure this spring freed up a well-located unit that Reid has now reshaped around live sport.

The design also carries some visual nods to the world of beer, with barrels displayed high above the timber-clad walls, while the 26

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Guinness self-pour station creates a focal point at the rear of the room. The result is less polished sports-lounge and more substantial city-centre pub - somewhere designed to withstand a busy Saturday afternoon as much as a midweek match.

For Reid, the move is as much about geography as concept. “We’re excited about opening the second Tap Yard and expanding in the city centre nearer Central Station,” he told DRAM. “I think there is plenty of demand out there for people looking to watch live sports.”

It is a demand he has spent over a decade learning to read. After his football ambitions stalled, Reid took his first hospitality job at Bunker before going on to run the Metropolitan Bar in Merchant Square, where he credits early mentorship with teaching him the fundamentals of the trade - freeholds and leaseholds, banking, legal requirements, and the discipline of staying visible in your own business.

The first Tap Yard, opened in 2023, translated that grounding into a concept built specifically around comfortable, sociable sports viewing, food and drink. It went on to pick up recognition for Scotland’s Best Beer Selection, proof that a sports-first bar could still hold its own

on range.

Reid is candid about what it has taken to get a second site open.

“I’ve enjoyed launching the new Tap Yard, but it’s been a lot of work.

Opening places is difficult, otherwise everyone would be doing it,” he said. “However, it’s exciting and we’re really looking forward to getting started. We want to create the best place in the city centre to watch live sports and where you can choose exactly what you want to watch.”

That last point is the thread running through both venues. Where many sports bars still centre on one dominant screen and majorityrules viewing, Reid has built The Tap Yard around individual choice - private screens, self-pour pints and a format designed to let every table have the game it actually wants.

With two sites now operating in Glasgow city centre, The Tap Yard is betting that the appetite for watching sport on your own terms is strong enough for another address - and the new West Nile Street venue certainly looks built for a busy one.

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THE BLACKBIRD 37-39 Leven St, Edinburgh EH3 9LH

BY NICOLA WALKER

T

he Blackbird in Edinburgh has always had plenty of personality.

Now, following a £100,000 investment, the popular Tollcross neighbourhood bar has turned up the volume on its design, creating a colourful, characterful space that feels both contemporary and distinctly individual.

Located directly opposite the newly re-opened King’s Theatre on Leven Street, The Blackbird is ideally placed for the Festival crowds, theatre audiences and its loyal local following. Its latest transformation has given the venue a fresh summer look, while retaining the relaxed, slightly eclectic character that has made it a destination in its own right.

The design is anything but anonymous. Colour is central to the scheme, with rich blue-green walls providing a dramatic backdrop to warm timber, dark leather and flashes of brighter colour. The palette moves from deep, sophisticated tones inside to the vibrant greens and pops of orange that dominate the garden terrace.

There is a strong sense of mid-century influence throughout, with globe pendant lights adding a soft, contemporary glow and a collection of framed prints bringing an informal gallery feel to the walls. The artwork is carefully arranged rather than overly coordinated, helping the space retain the relaxed atmosphere of a neighbourhood bar.

One of the most striking features is the ceiling detailing. Decorative

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plasterwork and patterned sections add architectural interest, while the black-and-white tiled floor introduces a graphic contrast to the softer colours elsewhere. Mirrors along the interior help to extend the space and bounce light through the bar, particularly towards the windows at the front.

The main bar is equally impressive. A substantial timber back bar is packed with bottles, creating a colourful display against the bluegreen walls, while the curved front is finished in deep buttoned leather. Jewel-toned upholstered bar stools add another layer of texture and colour, making the bar feel as much a focal point as a service area.

In the seating area, rustic timber-topped tables are paired with a mixture of green and dark chairs, while a generous leather banquette provides a more comfortable spot for longer stays.

Exposed stonework adds another layer to the design, bringing a sense of Edinburgh’s architectural heritage into what is otherwise a modern, playful interior.

Outside, The Blackbird’s garden remains one of its biggest assets.

The terrace has been developed as a genuine urban oasis, with mature planting, trees, colourful planters, timber decking and plenty of seating. Bright green furniture and blue trelliswork give the garden a slightly Mediterranean feel, while covered areas and heaters help extend its use beyond the warmest days.

xxxxxxx

The £100,000 makeover is only the beginning. The investment forms the first stage of a wider programme of developments planned throughout 2026, with a second phase scheduled to take place later this year.

The summer refresh also extends beyond the design. The bar team has created a new cocktail menu featuring drinks including the Joggling Board, combining rum, orange liqueur, sweet Italian vermouth, grapefruit and turmeric, and the Kingston Dove, made with tequila, guava, pineapple, lime and sparkling water. A new frozen house Martini joins the list, alongside zero-proof cocktails, beers and ciders.

Colin Church, pictured far right, who co-owns Edinburgh-based bar operator Big Red Teapot with Martin Luney, which operates The Blackbird, said the £100,000 investment marks an exciting new chapter for the venue.

“We’re so excited to be showcasing our bold new look in time for the Festival and to coincide with the grand re-opening of the beautiful King’s Theatre, located just opposite on Leven Street.”

With its distinctive new interior, colourful garden, refreshed menus and enviable position opposite one of Edinburgh’s most important theatres, The Blackbird has clearly embraced its next chapter. It is a makeover that feels confident, colourful and built for people to linger - whether that means cocktails before a show, lunch in the garden or a Festival night that carries on long after the curtain falls.

SUE SAYS S

ince my last Sue Says, many of you will know that my dad died. He had been ill since November, but right to the end he remained a character, and someone I was incredibly proud to call my dad.

For those who may not know, he was a former Editor of the Sunday Mail*, where, during his 20-plus years at the helm, he took the paper to the dizzy heights of a 900,000 circulation - its highest ever. He later headed to the US, working as a correspondent for titles including the Daily Mail* and Daily Express*.

He was also a great supporter of women in journalism and encouraged countless people to come into the profession. I am immensely proud of everything he achieved.

He was also instrumental when we bought what was then the Scottish Licensee all those years ago. In many ways, I suppose, that was another chapter in the story he helped me to write.

There was something particularly special, therefore, about being able to tell him, as he was dying, that Hero Media & Entertainment (HEM) had bought the digital assets and the Scottish Bar & Pub Awards. I was able to tell him that the brands he had helped me to build were entering a new era, with the strength and investment to ensure their longevity. I think he would have been pleased.

HEM has a wealth of talent, and while they are still getting to grips with the sites, there is plenty more to come. I am genuinely excited to see where they take them.

As for me, I am not riding off into the sunset just yet! I will continue to own and edit the magazines, so you will still be seeing plenty of me. But I am looking forward to getting out and about more, meeting people, visiting pubs, bars, hotels and restaurants, and, of course, telling the stories of the people who make this industry so special.

So, while one chapter has closed, another is opening. And that feels like a very positive place to be.

Another person in a very positive place is Neil Barker, as well as being UK Managing Director of William Grant & Sons he is also the Chair of The Drinks Trust and he has just raised in excess of £30,000 for the charity.

He did this by embarking on a charity challenge which saw him run six ultramarathons in six days in Scotland to mark the 140th anniversary of The Drinks Trust.

I take my hat off to him - I’m just sorry I didn’t manage to catch up with him in Largs. See news for the full story.

Glasgow Cocktail Week returns from 24 September to 4 October with almost 70 bars, restaurants and hotels signed up, and it has reverted to its original name after last year’s rebrand as Cocktail Fortnight. The ninth edition launches with a new visual identity created by East End signwriter Amy Mojo and introduces citywide cocktail trails encouraging visitors to explore new venues and different parts of the city. As usual organiser Nicola Gemmell-Moir is busy promoting the event and I’m sure it will be as successful as ever. She says, “It’s hard to believe we’re now in our ninth year.

Glasgow Cocktail Week has always been about celebrating the incredible people who make this city’s bar scene one of the best in the world, and every year we look for new ways to spotlight them.”

I was looking al some recent research figures which shows that the pub industry will grow by around 2% next year taking it to a value of £24.7bn. Scotland usually equates to around 10% of that figure. Pubs that are expected to deliver are the ones which Closures remain concentrated among the less profitable venues, surely that is not a surprise... and value and familiarity continue to be the two biggest factors when people choose pubs and bars, and both are becoming more important year-on-year.

Interestingly, proximity is becoming less of a deciding factor, falling 0.8 percentage points to 24.5%. It suggests that customers are increasingly willing to travel a little further when a venue offers good value or an experience they know and trust.

Service is also playing a bigger role. Friendly service is up 0.9 percentage points, while easy ordering and payment has risen by 1.0 point. The message for operators is clear: customers want the best of both worlds - friendly, personal service alongside quick and hassle-free ways to order and pay.

Congratulations to Lynda and Donald McLauchlan who have bought the Black Bull Inn in Mid Calder. The couple have been the licensees of the pub for the past 17 years and at the end of June they announced they had bought the freehold of the pub which is great news for all concerned. I hope to catch up with them very soon.

As usual the last few weeks just before the awards are busy - although I don’t do as much judging as I used to - I do like to mystery shop... especially when pubs get lots of votes - there’s nothing better when customers take the time to post a vote!

DRAM DRINKS RETAILING AND MARKETING PUBLISHED BY MEDIA WORLD LIMITED t: 07901 555950 e: news@mediaworldltd.com w: dramscotland.co.uk Editor Susan Young • Editorial Nicola Young • Advertising Sylvia Forsyth • Anne Campbell Accounts Diane McConville The publishers, authors and printers cannot accept liability for errors or omissions. Any transparencies or 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 Printed by Stephens & George Print Group..

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