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his month the magazine is an awards special – we reveal all the winners and the pictures, and I have an interview with Struan Barclay, one of Scotland’s rising stars and an award winner. For those who have missed the news – this was my last awards in charge. I have sold them to Hero Media and Entertainment, along with our websites for DRAM and Hotel Scotland. I was always a print journalist and that is still my passion, but it is great to pass on my legacy of the awards after 31 years – I think it’s time! But what a privilege it has been to champion the trade, and I will still be doing that for the foreseeable future, but in print. Last month’s awards were certainly a night of celebration, and what a great atmosphere there was in the room. It is reassuring to see that, despite the challenges, the trade is still optimistic and still up for it. There are many entrepreneurs who are still investing and growing their businesses despite the prevailing economic conditions. I can’t quite believe we are in the last quarter of 2026. Next month we are doing a special feature on Jimmy Marr - he has just celebrated 40 years in the trade and has finished the refurbishment and rebuild of Dundee’s Charleston pub. Until next month.

Susan Young, Editor susan@mediaworldltd.com

CONTENTS FEATURES

10 14

A RISING STAR Susan Young interviews Struan Barclay of Ruby’s

HOW OPERATORS CAN PREPARE FOR THE TRANSITION INTO AUTUMNWINTER MONTHS

THE 2026 AWARD WINNERS All the winners from the 2026 Awards.

PHOTO GALLERY See if you can spot yourself!

REGULARS

4 38

NEWS

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

SUE SAYS

Our publisher Sue pulls no punches. DRAM 2026 3

First AA Rosette for Atlantic Bar and Brasserie Glasgow’s Atlantic Bar & Brasserie has been awarded its first AA Rosette. The St Vincent Place restaurant, which sits beneath sister venue The Anchor Line, has been recognised by AA inspectors for the quality and consistency of its food. The accolade comes in the same month that General Manager Konstantinos (Kostas) Simos picked up the Hero Brands Hospitality Hero Award at the 2026 Scottish Bar & Pub Awards. Head Chef Michael Lawson said, “Winning our first AA Rosette is a huge moment for the kitchen. We’ve worked hard to bring real technique and proper French discipline to what is, at heart, flavourful, produce-led cooking. “This recognition tells us we’re on the right track.” General Manager Kostas Simos said the Rosette belonged to the whole team, adding, “It’s a reflection of the standard we set ourselves every single service.”

NEW ERA FOR CHARLESTON Dundee’s Charleston Bar has re-opened after a six-figure refurbishment, almost five years after its roof was ripped off during Storm Arwen. The Charleston Drive pub, known locally as the Charlie Bar, has been closed since November 2021. It was taken over by Jimmy Marr’s City Centre Pubs Dundee, which carried out a full renovation including a new roof and kitchen and refurbishment of the bar and lounge areas. City Centre Pubs Dundee was granted a new premises licence for the Charleston Bar by Dundee Licensing Board in September 2025. Former landlady Etta Maxwell cut the ribbon when the pub reopened in September, with the first 100 customers receiving a free pint. The kitchen is due to begin serving food in this month, with the function room scheduled to reopen too. Marr said, “We excited to finally get the doors open.” More next issue.

IVY ASIA SET FOR SCOTTISH DEBUT The Ivy Asia will make its Scottish debut in Glasgow this month, opening alongside the relocated Ivy Glasgow Brasserie at 30-40 St Vincent Place. The two restaurants will occupy the former City of Glasgow Bank building, designed by Scottish architect John Burnet Sr and built between 1870 and 1873. The Ivy Glasgow Brasserie will move from Buchanan Street following its final service there on Sunday 4 October. Its new home will have 175 covers, while The Ivy Asia will accommodate 90, taking the combined capacity to around 265. Senior General Manager Olivia Wong is overseeing both restaurants. She said, “There’s a real sense of excitement building around the new destination and we can’t wait to welcome our first guests on Tuesday 20 October.” The former banking hall includes a glass dome, Ionic columns, symmetrical arcades and ornate leaded glazing. The new Ivy Glasgow Brasserie will also include a terrace and private dining room.

NEWS LE SET OPENS AT PRINCES SQUARE Almost 12 months to the day since they unveiled their first restaurant, Grosso in Glasgow, Si Ferry and business partner Jordan Allan have added venue number two, Le Set, at the Penthouse in Princes Square. The restaurant and late-night venue operates seven nights a week from noon until 1am, combining lunch and dinner with cocktails, Champagne, live music, DJs and dancing. Heading up the kitchen is Nick Rietz, formerly head chef at Two Fat Ladies and founder of Michelin Guide-listed Bilson Eleven. He has also worked at Belgium’s Hof van Cleve.

£6K GRANTS ON OFFER TO SCOTTISH PUBS Scottish pubs could receive grants of up to £6,000 to introduce services and activities for their local communities through ‘Pub is The Hub’. The not-for-profit organisation is offering support to eligible publicans in rural, remote and deprived areas looking to diversify their businesses. Projects could include community cafés, allotments and play areas as well as activities including theatre and craft workshops. Pub is The Hub regional adviser for Scotland Sue Allen said: “With many isolated rural areas in the country, adding a service such as a community café or running activities such as craft workshops or theatre at the local pub can be a great way to support people living locally.” Pub is The Hub also provides specialist advice to operators looking at diversification projects. It says it has helped more than 600 pubs diversify, with more than 200 receiving assistance through its Community Services Fund. (Pubs must meet eligibility criteria to qualify for funding.)

Crosskeys Jedburgh bought by local investors A collective of local investors has acquired the historic Ancrum Cross Keys near Jedburgh and begun refurbishment work ahead of reopening the property as a pub and restaurant. The Cross Keys, on The Green in Ancrum, closed in January after being placed on the market. The new owners are now seeking a tenant to operate the business for the local community and visitors. The property includes a rear beer garden and the owners also intend, subject to planning, funding and contractor availability, to develop the first floor to provide accommodation for a tenant or staff member and three letting bedrooms. The Cross Keys dates from around 1850 and is a Category C listed building. Its historic pub interior includes fittings dating from an Edwardian refurbishment.

VERA JOINS GLASGOW SOUTHSIDE A new independent neighbourhood restaurant, Vera, has opened at 138 Nithsdale Road in Glasgow’s Southside. The Strathbungo restaurant is centred around a regularly changing seasonal menu, with Scottish produce and a drinks list featuring wines, cocktails, beers and after-dinner serves. The kitchen is headed up by chef Zak Young, who has previously worked at Glasgow restaurants Unalome and Cail Bruich.

THE BOATHOUSE SETS SAIL IN AYR The team behind The Backstreet Kitchen has expanded with a new riverside restaurant in Ayr. The Boathouse began trading at 4 South Harbour Street in August following the approval of an occasional alcohol licence by South Ayrshire Licensing Board. Sitting on the banks of the River Ayr, the venue offers breakfast, brunch, lunch and evening dining alongside cocktails and other drinks. It is the latest venture from the operators of The Backstreet Kitchen on Main Road and takes the team’s food offer into a larger, all-day restaurant format, with customers also able to drop in for coffee and drinks.

LA BUENA TAPA ARRIVES IN BATHGATE Best friends Kyle McGarry and Anton Richardson have brought a taste of Spain to Bathgate with La Buena Tapa at 47 Hopetoun Street. The 100-cover restaurant began trading in September, with a menu centred on Spanish tapas and sharing dishes. The pair also plan to host flamenco evenings and wine tastings at the venue. DRAM 2026 5

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UNDERGROUND APPEAL

ROGER TAKES HELM AT GLASGOW ROTUNDA Former Cameron House and Mar Hall boss Andy Roger has been appointed Managing Director of Glasgow’s new Rotunda and Roundhouse development. Owners Forrest Group are restoring the historic building at the SEC Campus, opposite Radisson RED, ahead of an opening in May 2027. The development will comprise three venues – a cocktail bar with an outdoor terrace, a live music venue and an events space beneath the building’s dome. The Rotunda will host live music, comedy, weddings, conferences, awards ceremonies and other events. Roger said: “The works are ongoing but very much on course – we will open in May 2027 as a multivenue destination.” He said the project was focused on preserving the original features of the almost 150-year-old building while introducing new technology and fittings. Keith Vallance of Forrest Group, who has overseen the design and works programme, said Roger had been brought in to steer the project and build its programme of events.

Signature Group has invested £100,000 in Understory, a new cocktail bar and kitchen in the historic vaults beneath The Rutland in Edinburgh. Sitting below The Huxley and Kyloe, the subterranean venue makes a feature of its exposed stonework, brick-vaulted ceilings and original markings, offset by leather seating, dark timber, low lighting and flashes of red. Led by former Bramble manager Sam Baxendale and The Rutland’s head of bars James Grant, Understory also has its own drinks lab producing shrubs, cordials, ferments and infusions.

LANGSIDE SOCIAL GETS NEW LEASE OF LIFE The team behind Glasgow’s The Laurieston and Edinburgh music venue Sneaky Pete’s has opened Langside Social following an extensive refurbishment of the Pollokshaws Road venue. Located at 1060-1078 Pollokshaws Road, the business retains its members’ snooker and pool club while adding digital darts, private karaoke rooms and a new food and drink offer. Antojitos, which also operates kitchens at The 78 and Paradise Palms, has taken over the kitchen with a plant-based Mexican-inspired menu including tacos, nachos and haggis taquitos. The drinks range includes the venue’s own Langside Lager alongside draught beers, cocktails, margaritas and low and no-alcohol options. A new wraparound exterior mural has also been created by artist Marco, known as Baxter, of All Good Murals.

Buzzworks is set to welcome customers to The Bass & Barrel in North Berwick from 20 October, following a seven-figure transformation of the former Nether Abbey Hotel.The new pub, restaurant and rooms concept, part of the group’s House Collection, will include a bar and all-day restaurant alongside 12 bedrooms. Designed by Jim Hamilton, it will open seven days a week, serving from breakfast through to dinner. Scottish produce and seafood will be at the heart of the food offer, with the menu featuring 28-day dry-aged Scotch beef, grilled Scottish langoustines, fish and chips and lamb shepherd’s pie. A four-person sharing Sunday roast will also be a key feature. Buzzworks is working with suppliers including North Berwick-based Edgefield Craft Butchers and local fishmongers, with locally sourced lobster expected to feature as the menu changes seasonally. Director of Food David Bell, pictured, said, “We wanted to create a menu that feels right for The Bass & Barrel and its fantastic coastal setting, but above all one that gives the local community plenty of reasons to visit time and time again.” The Bass & Barrel becomes the latest addition to Buzzworks’ growing portfolio, which now numbers 25 venues across Scotland.

NEWS MALONES SET FOR DUNDEE Malones is bringing its brand of Irish hospitality to Dundee this month with a £250,000 investment in the former BrewDog on Panmure Street. Owner Simon Keane and his team are transforming the A-listed Chamber Building venue, retaining its exposed brickwork, steel beams and ornate windows while adding snugs, handmade booths, a bespoke bar and whisky gantry. Furniture and memorabilia sourced from Ireland will complete the look, while a dedicated stage will host live music at least five nights a week. The opening, Malones’ fifth Scottish location, will create around 20 jobs.

NEW CHAPTER FOR BRUACH Broughty Ferry bar and restaurant Bruach is set to return following a major refurbishment by operator Fox Taverns. The business is also recruiting a new head chef to lead its kitchen following the work. Fox Taverns Managing Director Tommy Fox has described the investment in the Brook Street venue as a “major transformational refurbishment”. Bruach has been part of Broughty Ferry’s bar and restaurant scene for more than two decades.

SIX-FIGURE REVAMP FOR MILNES BAR

Shaker stirs up Edinburgh Encore Bars has added a new late-night venue, The Shaker, to its portfolio at 9 Shandwick Place in Edinburgh’s West End. The bar began trading last month, with cocktails and DJs at the centre of the offer. Resident DJs play every Friday and Saturday, with the venue trading until 3am. The cocktail menu uses premium spirits alongside a range of shooters, while entry is free and there is no dress code. Booths can also be booked without a minimum spend or package. The Shaker trades from 7pm midweek, 5pm on Fridays and 3pm on Saturdays.

Edinburgh’s historic Milnes Bar has temporarily closed as it undergoes a six-figure refurbishment. The Belhaven pub on Hanover Street closed on 28 September and is expected to reopen during October. The investment includes a refreshed bar, new flooring, décor and booth seating, as well as new external signage, lighting and outdoor furniture. Elements of the pub’s history will remain part of the revamped venue. The Kremlin Room will retain its antique features, while the pub’s “Lonely Poet’s Chair” will be given a prominent position in the Hanover Street Bar. Milnes Bar became known during the 20th century as a meeting place for poets and art students. The refurbishment will also include a complete redecoration of the toilets.

BAY CAFÉ JOINS AUCHRANNIE Auchrannie Resort is bringing a new café to the centre of Brodick on the Isle of Arran this November. Bay Café by Auchrannie will be the resort’s first off-site café operation, offering food and drinks to locals and visitors. DRAM 2026 7

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A RISING STAR BY SUSAN YOUNG

truan Barclay grew up around hospitality, but when he opened Ruby’s in East Kilbride with business partner and former Scotland footballer James McArthur, he was determined to find out what he could do for himself. Less than a year later, the £700,000-plus transformation of the former Coppertrees restaurant on St James Way is paying off. Ruby’s is busy, the bar is regularly bursting at the seams and, at this year’s Scottish Bar and Pub Awards, Struan picked up the Rising Star Entrepreneur award while Ruby’s was named New Bar of the Year. Struan, 34, grew up around the licensed trade. His mum Alison and uncles Colin and Kenny Blair built the business which became Buzzworks, and pubs and restaurants were part of family life. He remembers being taken to The Claremont and The Lauriston as a child, and even having Christmas dinner there. But it was Elliots in Prestwick that really caught his imagination. “I remember going into Elliots with my mum on a Saturday night for dinner and it just had this buzz and energy. I was fascinated by how everything worked, the movement of the room, the staff and the energy. I think that was when I got hooked.” By 16 he was working weekends at Scotts. “It was cool then to work in hospitality when you were at school. I was always desperate to get behind the bar. Then I started getting bar-back shifts, washing glasses and all that type of thing, and I absolutely loved it.” University beckoned and Struan headed to Edinburgh, but lasted just three months before swapping lectures for PR work at Opal Lounge and Lulu. He neglected to tell his mum. “She still thought I was going to university. Then she found out somehow that I wasn’t at uni and I was doing PR, and I got told to come home.” Back at Scotts full-time, Struan spotted that the bar area in Elliots was a bit quieter on a Wednesday night and pitched uncle Kenny an idea for a club night called Vogue. “I said I’d promote it, get the DJs and do everything. It was a big success.” That led to a role with the Buzzworks marketing team, where he credits Martin McCabe, now head of marketing, as a major influence, as well as learning from Kenny. But he didn’t stay put. With Glasgow DJ Stuart Dale, he launched ‘Where To?’, a website designed to tell people the best places to go out in cities around the world. “We were actually very ahead of our time. We had no money. We poured every penny we had saved into it and went full-time trying to make it work. We must have been about 19.” It didn’t make money, so they changed tack and launched an entertainment agency supplying DJs to venues. Then a couple of years later Struan moved into financial services. “I learned a lot around people skills and the financial side of business.

But I realised that although there was money to be made there, I had to be doing something I was passionate about.” Hospitality won and he returned to Buzzworks, initially in marketing and later customer services and sales. By then the company had grown considerably and he was able to see how a larger hospitality business operated. He also learned different things from the three people in his family who had built it. “I was incredibly fortunate to be around all three of them. They each brought their own skills to the table, yet they worked together seamlessly and complemented one another as a team. Colin, Kenny, and my mum were all really inspirational to me in their own unique ways.” People inevitably compare him with all three. “It is always flattering whenever someone compares me to Colin, Kenny, or my mum. I try not to model myself after any one of them specifically and just focus on being myself, but there is no doubt I’ve picked up invaluable traits from each of them along the way. There is, however, a big difference between learning from the family business and opening your own. Struan may have grown up with their experience around him, but he doesn’t have his mum and Colin working behind the scenes at Ruby’s. He does have James McArthur. Ruby’s began as Struan’s project, but the former Crystal Palace and Scotland midfielder came on board as the idea developed. The pair had mutual friends but really got to know each other over a round of golf in dreadful weather. “I’m a fair-weather golfer and it was absolutely pouring with rain and blowing a gale. I was trying everything I could to cancel. But James was saying, ‘No, we’re playing.’ “I was miserable and angry the whole way round, but we hit it off.” Golf and padel followed, and when Struan started talking about the East Kilbride project James was interested. “James’s drive, standards, and ambition really aligned with what I find impressive. He comes from a football background where those standards are essential. He’s a very impressive guy and he really inspires me every day to be better ” Those standards extend to washing tables when required. “He’s got no ego whatsoever. He sets standards for our team and he’s a great representation of what we want the culture of this business to be.” The partnership also suits Struan. “We’re in conversation pretty much all day, every day. I like being in a team and trying to achieve our goals together.” The move from Buzzworks to his own business has been an education. At Buzzworks there were specialists in HR, marketing, property and all the other areas that keep a sizeable hospitality company running. “I came into this thinking I knew it all, but really I knew nothing.”

Struan Barclay (centre) with Billy Lowe (left) and David Wither He quickly learned to ask for help. His cousin Harry was regularly on the end of the phone when it came to property and development, while designer Jim Hamilton was someone Struan knew he wanted involved from the start. He had first seen Jim at work years earlier on Elliots and remembered his ability to understand what an operator had in his head. “Jim is amazing. I didn’t want to do this without him. I showed him pictures of places I’d seen in London and he came back with the design pack and it was exactly what I had in my head.” QS and project manager Neil Hickey was another important part of the team. “I was really fortunate that I had this network of people who were able to help me through my first project. You need to be vulnerable enough to accept where your knowledge is and where it isn’t.” It is one reason his Rising Star Entrepreneur award means so much. As part of the award he will be mentored by David Wither and Billy Lowe. “To be mentored by two of Scotland’s most successful hospitality operators and to learn from them will be amazing. I will be reaching out to them very soon.” There is another reason Struan didn’t want to hang around before doing his own thing. A few years ago, after returning from a friend’s wedding abroad

feeling exhausted and struggling to breathe, he was initially told he had an infection. When doctors looked again at his scan, they found a tumour in his chest. Struan had lymphoma and underwent six rounds of chemotherapy followed by radiotherapy. He doesn’t particularly like talking about it and doesn’t want sympathy, but it changed his outlook. “I always had it in my head that I wanted to open my own venue and have my own business, but I probably thought I’d get to it further down the line. “It gave me the realisation that you just don’t know how much time you’ve got. It gave me the proverbial kick up the arse to go and make it happen. “It made me appreciate things way more and try and live in the moment. It definitely made me even more driven to crack on.” Commercial property agent Gregor Brown subsequently called him about the former Coppertrees site. “I came to see it and just loved the outside space and the scope of the whole building. I knew straight away.” East Kilbride made sense. Struan had previously run a successful club night at The Bruce Hotel and his family were brought up in the area. But putting his own money into a £700,000-plus project was a different proposition. “I’ve risked everything that I’ve got. But I believed in it and I believed DRAM 2026 11

Struan Barclay (left) with business partner James McArthur

in myself and what the team were trying to achieve here.” The aim with Ruby’s was to create a modern local, somewhere that could work from morning until night. “We wanted to create a local hub where people could come down for coffee and breakfast, lunch, and then at night it becomes more vibrant and the bar is a hub of activity.” There is more than a little of the old Elliots philosophy in it. “It was a multipurpose venue and this is too. We even had a wedding in the garden a couple of weeks ago.” There is one thing he got wrong. “I would make the bar bigger. Our bar trade is massive and we are almost bursting at the seams.” But what really pleases him is seeing customers using Ruby’s as their local. “I see customers coming in with their families and then they see other families they know and they’re all chatting to each other. It just feels like a local, that old-school local feeling. I think we’ve captured that really well.” Its location helps. There is a sizeable local population, Jackton continues to grow and the nearby railway station links the area with Giffnock and Newton Mearns. The clientele changes throughout the day too, with older customers, families, younger customers and sports fans all using the venue, while weekends attract people from further afield. Owning the business has also taught Struan some lessons that don’t necessarily hit home when you are an employee. “Running my own business, I learned more about cash flow. ‘Turnover is vanity, profit is sanity and cash is king.’ I used to hear that and disregard it. But it is so important.” The other lesson has been people. “We’ve got an amazing team here. It’s hard making that transition from being a colleague to being a leader. Maybe I take this from my mum, realising that everybody has stuff going on in their lives and trying to get the best version of people.” He is also passionate about hospitality as a career and thinks the industry is sometimes unfairly dismissed. “You see some of the guys when they start here and six months later they’re a completely different person. Their confidence is much higher and their people skills are so much stronger. “Hospitality is evolving so much. It’s not just about that old-

school publican and landlord. There’s technology, data, sales and marketing. I’m fascinated by the data and numbers side of it, but there still has to be that hospitable charm.” Yet for all the talk of data, what makes him happiest is seeing Ruby’s busy. “What makes me proud is when I come in and see a welloiled machine. The customers are enjoying themselves and the staff are working together, getting a buzz and bouncing off each other. “I love seeing things become a reality. I’ve got these ideas in my head about what I want a venue to look like and feel like, and then seeing people enjoying it gives me a real buzz.” He gets as much satisfaction from watching the team develop. “I love the opportunities that we will hopefully create for our team. Bringing people on the journey with us and seeing them have that feeling of accomplishment, that makes me tick.” The Scottish Bar and Pub Awards provided another good night. “Most other awards I’ve been to have been as dry as a bone and the Scottish Bar and Pub Awards weren’t like that. There was great energy in the room. “People were happy for other people as well. There was none of that negativity when somebody didn’t win. We really enjoyed it.” And the awards have certainly not made Struan and James want to sit back. “This is the first stop. We’re looking for our second site just now and we want to move pretty quickly.” It won’t necessarily be another Ruby’s. The location will determine the concept, but suburban sites in growing, well-populated areas are the model. The ambition is three venues within four years and turnover of more than £7.5m. “It’s quite an aggressive growth strategy. But it needs to be the right venues. We won’t just jump at something for the sake of it.” But perhaps his biggest motivation is six-year-old son Ollie, who lives only a few minutes from Ruby’s. “He’s my best friend. He’s my main motivation. Everything I do is for him.”

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HOW OPERATORS CAN PREPARE FOR THE TRANSITION INTO AUTUMNWINTER MONTHS DRAM has teamed up with HEINEKEN UK for a series speaking to operators shaping the future of the UK pub and bar sector. In this issue, Louise MacLean, Business Development Director at Signature Pub Group, discusses how operators can navigate the autumn slowdown while capitalising on live sport, experiences and seasonal opportunities.

A Louise MacLean, Business Development Director at Signature Pub Group

s Autumn sets in, hospitality operators across the UK face the challenge of maintaining momentum during the traditionally quieter autumn months before the Christmas season arrives. For Louise MacLean, Business Development Director at Signature Pub Group, success lies in understanding changing consumer habits, creating reasons to visit venues, and planning months in advance for the seasonal peaks and troughs that define the hospitality calendar. In Edinburgh, few businesses understand seasonality quite like pubs and bars. MacLean describes an almost immediate shift following the end of the city’s world-famous festival season, which includes The Fringe. “When the festival ends in Edinburgh, it’s like the Mary Celeste. The city empties overnight. It is unbelievable to witness,” she says. Rather than viewing the slowdown as a crisis, Signature Group prepares for it. As the festival crowds disappear, the focus shifts from serving a seasonal influx of visitors to re-engaging the local customers, such as university students, who sustain the business for the rest of the year. “We’ve got to connect with our 12-month-a-year customers,” MacLean explains. Through the company’s Crave loyalty programme, Signature Group launches targeted offers and campaigns designed to entice regular guests back through the door once the crowds have dispersed.

Experience Over Competition With consumers increasingly conscious of value, particularly as off-trade alcohol remains significantly cheaper than drinking out, MacLean believes hospitality businesses must work collectively to promote the value of the on-trade experience. “Our competitors are not other pubs. We are a sector. I am not competing with the pub down the road, I am competing with the supermarkets,” she says. The challenge for operators this autumn is therefore not simply selling food and drink, but selling experiences consumers cannot recreate at home. Live sport,

live music, quizzes, themed events and exceptional service all play a part in persuading customers that leaving the house is worth the expense.

Leaning Into Sport For many operators, sport remains one of the most reliable autumn footfall drivers, and for MacLean it is a vital part of the group’s strategy. Signature Group works closely with platforms such as Fanzo, which you can receive discounts on via Heineken UK eazle ®, allows customers to discover venues screening specific sporting fixtures. “We need to massively lean into sport, need to lean into live music. We just need to give customers reasons to come out because it’s too easy to stay in,” she says. The operator is also looking beyond traditional sports viewings to create entire occasions around major events. A partnership with Fosters will see darts activations rolled out across several venues, combining the growing popularity of the sport with interactive experiences designed to drive footfall and dwell time.

The Long Road to Christmas While autumn represents a period of customer reengagement, many operators are already planning their Christmas strategy. For Signature Group, Christmas preparations begin months in advance. In fact, MacLean estimates Edinburgh’s festive trading period requires around ten months of planning. The importance of the festive season extends beyond December sales alone. Strong Christmas trading can determine operational decisions throughout the quieter months that follow. “You need the December sales to pay for January and February,” MacLean notes, highlighting the pressure many operators face to maximise festive revenue. Christmas also presents a significant opportunity to drive premiumisation, as consumers actively seek higher-quality options for entertaining and gifting. One example this year is its Christmas

activation with Heineken UK’s Birra Moretti brand, which combines themed point-of-sale materials with seasonal promotions. With its authentic Italian heritage, premium credentials and broad consumer appeal, Birra Moretti is well placed to capitalise on this demand. “We work with Heineken UK quite closely over Christmas. They’ve got these lovely Moretti baubles and we do an activation saying ‘Have a Moretti Little Christmas’.” For MacLean, partnerships such as these are less about a single promotion and more about creating memorable experiences that help venues capture a greater share of seasonal spending. With consumers having more choice than ever when it comes to Christmas celebrations, distinctive activations can provide an important point of difference at one of the most commercially significant times of the year.

Follow the Data For MacLean, successful seasonal planning starts with understanding what customers actually want, rather than making assumptions. That’s where supplier insight comes into its own. Signature analyses data provided by Heineken UK to better understand changing consumer habits, popular categories and opportunities to create relevant activations. “They know the sector, they know our customers, their data is phenomenal.” Rather than simply following the numbers, MacLean says the team uses those insights as a starting point for new ideas. “When they present data, we’ll discuss it and then we’ll find the little strand of genius, the little idea that can then become an activation.” The business continually evaluates menu performance, identifying opportunities to premiumise successful dishes and adapt offerings to different occasions. For sports-led events, fast service and sharing-friendly menus perform strongly, while technology such as ordering apps helps streamline the customer experience for larger groups. “It’s not just the food, it’s also the service and it’s the product,” she says.

Understanding Changing Consumer Behaviour As operators plan for autumn and winter, MacLean warns that customer behaviour continues to evolve. “Visits are up, spend is down,” she says. “When people are coming out, they are spending less and they’re looking for value, they’re looking for deals.” That search for value is reshaping purchasing decisions across categories. Cider, for example, is currently enjoying strong growth as consumers view it as an affordable choice, while low and no-alcohol drinks have firmly established themselves as a mainstream category. “Low and no has arrived,” says MacLean, pointing to 17% year-on-year growth within the category. Younger consumers in particular are embracing moderation, with products like Heineken® 0.0 becoming increasingly common choices. Booking behaviour has changed too. Spontaneous visits have largely disappeared following the pandemic, with customers increasingly planning outings in advance. “Everyone books. Spontaneity is a thing we lost in COVID,” MacLean observes.

Creating Reasons to Visit While occasions such as Halloween can help engage younger consumers, MacLean believes operators should remain focused on broader experience-led opportunities rather than relying on single seasonal moments. Sunday dining, particularly roast occasions, is performing exceptionally well in Scotland, while midweek trading increasingly depends on events, and added-value experiences. Ultimately, MacLean believes the businesses best placed to thrive this autumn will be those that continue investing in their environments, their teams and their customers. As consumers become more selective about when and where they spend their money, creating that sense of occasion may prove to be hospitality’s most valuable tool in the months ahead.

HEINEKEN UK has launched eazle tools®, a digital platform open to all in the UK pub and bar industry as a one-stop shop of resources. To find out more, head to https://tools.eazle.co.uk DRAM 2026 15

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THE 2026 SBPA AWARDS T

he 2026 Scottish Bar and Pub Awards certainly celebrated all that is good and great about Scottish hospitality. A huge thank you to all our sponsors and, of course, everyone who came along and made the night so special. The hotel team at the DoubleTree Glasgow also went above and beyond. All the winners are on the following pages. WilliamsonAd_0926_89x119.qxp_Layout 1 21/09/2026 10:37 Page 1

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LIFETIME ACHIEVEMENT AWARD DON LAWSON, JOHNNY FOXES Don Lawson of Johnny Foxes in Inverness was presented with a Lifetime Achievement Award. Susan Young, Editor of DRAM, said, “A Lifetime Achievement Award is a very special award because it isn’t about what someone has achieved this year. It is about what they have contributed over a lifetime. “And Don Lawson has certainly contributed plenty. “He has been in Scottish hospitality for more than 40 years. He has run hotels, pubs and bars, built hugely successful businesses, championed his city and spent a considerable amount of those 40 years fighting the corner of the licensed trade. “He is someone who genuinely cares about this industry, the people in it and the community he has spent decades serving. “His career began with 14 years at Stakis Hotels, followed by five years as Chief Executive of Aviemore Mountain Resort. He learned from Sir Reo Stakis himself, and one piece of advice stayed with him throughout his career: don’t try to educate your customers, just give them what they want. And in 1997, he decided to do exactly that for the people of Inverness. He opened Johnny Foxes. “Don’s contribution has always gone far beyond his own businesses. “He has played a leading role in Inverness Pubwatch for many years, is a former President of the Inverness, Highlands and Islands Licensed Trade Association and has been closely involved with Inverness BID. “He has created jobs, built great businesses, supported Inverness, fought for our industry and made an enormous number of friends along the way. “He is one of the characters who make this trade what it is – passionate, determined, hugely entertaining and absolutely impossible to ignore.” DRAM 2026 17

DOG FRIENDLY PUB OF THE YEAR WINNER BLACK IVY EDINBURGH WHAT THE MYSTERY SHOPPERS SAID: “This venue takes dog-friendly hospitality to another level. Dogs are welcomed as enthusiastically as their owners, with water bowls, complimentary sausages and plenty of attention from the team. It’s this genuine warmth and thoughtful approach that makes it a real standout for dog owners.”

John Coombes UK Marketing Manager, Annandale Distillery presents presents the trophy.

HIGHLY COMMENDED The George Hotel, Inveraray Other Finalists: Church on the Hill, Glasgow The Foxton Bar & Grill, Glenrothes, The Star & Garter, Dundee.

Rising star Entrepreneur WINNER STRUAN BARCLAY RUBY’S, EAST KILBRIDE Billy Lowe of Black Ivy, left, presenting the award to Struan Barclay centre with David Wither pictured right.

WHAT THE JUDGES SAID: “The judges saw real entrepreneurial flair, a clear understanding of the market, plenty of ambition, a real passion for the industry and, importantly, the drive to turn ideas into a successful hospitality business.”

Other Finalists: Thomas Justice – Star & Garter, Dundee; The Taberners, Fintry Bay, Isle of Cumbrae.

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family business of the year WINNER the black family the fort, broughty ferry WHAT THE JUDGES SAID: “This is a genuine secondgeneration family business with hospitality at its heart. Already behind one of the area’s best-known and most popular pubs, the family has expanded confidently, adding a wine bar and, within the last year, a second landmark local pub, while retaining its hands-on family approach.”

Georgie Joliffe, Marketing Executive at Inverarity Morton, pictured far right, presents the award to John and Marion Black and their team.

Other Finalists: The Cawleys - The Cawley Hotel Group; The Mullens - Rab Ha’s & Babbity Bowster; The Harris Family - The Original Rosslyn Inn.

CONGRATULATIONS to all the finalists of the

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whisky bar of the year WINNER MACGREGOR’S AT THE WHISKY VAULTS OBAN

Luke Todd-Wood - UK Sales Manager at Gordon & MacPhail pictured right presents the trophy to the team at MacGregor’s at the Whisky Vaults.

WHAT THE MYSTERY SHOPPERS SAID: “The winning venue stood out as a modern whisky bar where whisky is at the very heart of the experience. The judges were impressed by the knowledge and enthusiasm and the quality of the whisky offering.”

Other Finalists: The George Hotel, Inveraray; The Islay Inn, Glasgow; The Piper Whisky Bar, Glasgow.

best bar team WINNER JOHNNY FOXES INVERNESS

WHAT THE JUDGES SAID: ”This team attracted outstanding support, reflecting the loyalty they inspire among customers, staff and the wider community. Their energy, personality and passion for hospitality are matched by teamwork, genuine camaraderie and excellent service, creating an atmosphere that clearly makes them stand out.”

Mike Hartley, Chief Revenue Officer of Hero Media & Entertainment, presented the award to Johnny Foxes and a Highly Commended to The Parkville, Blantyre.

HIGHLY COMMENDED The Parkville, Blantyre

Other Finalists: Arrowz Sports Lounge, Broxburn; The Gunners Bar, Broughty Ferry; MacSorley’s, Glasgow.

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whisky guru rising star 2026 WINNER SALLY LAW

THE POT STILL

Luke Fenton, Channel Lead, UK RTM & On Trade lead CVH pictured right presenting the award to Sally Law and below a Highly Commended to Chris Anton.

WHAT THE JUDGES SAID: “This finalist combined impressive whisky knowledge with infectious enthusiasm and a natural ability to engage. Her passion made whisky exciting and accessible without losing its sense of craft. Warm, confident and full of personality, she had an energy and presence that made her truly stand out.”

HIGHLY COMMENDED Chris Anton, MacGregor’s at The Whisky Vaults Other Finalists: Cullen Hutchison, The Mother Superior; Dagmara Jaszcz, Machair Bar; Chris Sloan, The Black Bull. “

bar personality of the year WINNER TRACEY HUNTER THE TAVERN

Nicola Walker, DRAM right presenting the award to Tracey Hunter. WHAT THE JUDGES SAID: “Tracey Hunter is the beating heart of The Tavern Bar in Millport, welcoming everyone with her trademark, “Well, hello my darlings!” A karaoke queen and life and soul of the party, she supports local charities, looks out for customers and she has even been known to cook up a homemade dinner to share with the whole pub. Having called Millport home for more than 25 years, Tracey’s warmth, generosity and community spirit have made her a much-loved figure on the island and beyond.”

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contribution to the industry award WINNER MICHAEL BERGSON BUCK’S BAR

Stephen Montgomery said, “Michael was recognised by SHG for his continued investment in Scotland’s hospitality sector, creating jobs, growing businesses and using his voice to champion the industry. His determination to stand up for operators and the people who work in hospitality made him a worthy recipient of the award.” Stephen Montgomery of the SHG, left, presents the trophy to Michael Bergson.

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employer of the year WINNER LISINI PUB CO LANARKSHIRE

WHAT THE JUDGES SAID:

Gordon Macintyre, far right, of Hospitality Health presents the award to Siobhan Edwards and the Lisini team.

“Our winner stands out for putting its people at the heart of the business. Staff are genuinely listened to, with feedback leading to real change. From flexible working to wellbeing support and career development, it has created a culture where people feel valued.”

Other Finalists: The Pot Still, Glasgow; Turas Hotels, Inverness; West Coast Hospitality, Ayrshire.

community pub of the year WINNER THE PAWN LOUNGE ALEXANDRIA

WHAT THE JUDGES SAID: ”The judges found a pub with a real connection between the venue, its team and its customers and a genuine sense that this is a business at the heart of its community.”

Nicola Young of DRAM presents the award to Lynne Donnelly and The Pawn Lounge Team

HIGHLY COMMENDED Commercial Inn, Fauldhouse

Other Finalists: Bowlers Rest, Leith; Newton Arms, Newton; The Waverley Bar, Dumbarton.

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sports bar of the year WINNER THE TAP YARD GLASGOW

WHAT THE JUDGES SAID: “The winning venue delivered a genuine sports-bar experience. The screens and viewing experience were excellent, the atmosphere was lively and the team understood exactly what customers want when they come out to watch sport.”

Scott McGillivray MD of Sims Automatics, far right, presents the award to Iain Reid and his team at The Tap Yard.

Other Finalists: Arrowz Sports Lounge, Broxburn; The Ball Room Sports Bar, Dunfermline and Houston’s Sports Bar, Johnstone.

Congratulations to all the 2026 award winners! Wishing you continued success in the future.

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cocktail bar of the year WINNER BITTERSWEET

LEITH, EDINBURGH WHAT THE JUDGES SAID:

Calum Fraser, Premium Spirits Specialist and Rachel Reid Brand Ambassador for Monkey Shoulder at William Grant & Sons present the award to Fabrizio Cioffi and colleague.

“Creativity shone through at every level, from imaginative cocktails and house-made ingredients to original presentation and thoughtful touches. Combined with exceptional service, the result was a distinctive and memorable cocktail experience.”

HIGHLY COMMENDED Jimmy Badgers, Inverness Other Finalists: The Atlantic Bar and Brasserie, Glasgow; Draffens, Dundee; The Wine Spa, Broughty Ferry.

manager of the year WINNER DANNY STEWART ANGELS

WHAT THE JUDGES SAID: “This was a fiercely contested category, with almost 30 nominees. Our winner stood out as an exceptional people manager, combining strong leadership and business skills with genuine enthusiasm. Managing a team of more than 60, he has built lasting relationships, and understands the individual strengths of his team.”

Fraser McIlwraith Director of the Talent Group pictured left, presents the award to Danny Stewart of Angels pictured centre.

Other Finalists: Daniel Cutting – Brewhemia; Kenny Grant – The Gallery Bar; Mirin McLintock – Why Not.

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PICTURE GALLERY

“It’s been an absolute highlight of the year for the Commercial Inn Fauldhouse to be recognised at the awards! The setup for the Scottish Bar and Pub Awards was top-notch, the meal was lovely, and the vibe throughout the room was brilliant. We loved getting the chance to meet fellow pub teams, let our hair down for a dance, and celebrate the best of Scottish hospitality. Thank you for such a great night, we were delighted to come away with a highly commended.” Michael Riley - Commercial Inn.

“The awards night was proper brilliant from start to finish. The vibe in the room was buzzing with everyone getting stuck into the celebrations, and we had an absolute laugh with great company all evening. The scran was spot on, the entertainment kept things ticking along nicely, and the awards themselves were class.” Fabrizio Cioffi - Bittersweet.

“A great night as always and the Scottish Hospitality awards, Winning was a very proud moment for us and the wider team, and it was a great recognition of the hard work everyone puts in across our venues throughout the year. “The whole Awards process was also a really positive experience. From being shortlisted through to the judging and then the Awards night itself, it felt professional but also very personal and genuinely focused on recognising the people and businesses behind Scotland’s hospitality industry.” Neil Morrison - Rocks Leisure Group. 28

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“A brilliant evening from start to finish. The awards were exceptionally well organised, with fantastic food, entertainment and attention to detail. The communication and organisation beforehand were equally impressive. Huge congratulations to Susan, Nicola and the whole team, a real credit to the industry!” Struan Barclay - Ruby’s.

“Maintaining a sense of surprise and tension, along the way, for all the competitors is the hardest kept secret in town. Also, a major part of the success that makes the Dram the event it is today. A great night and a spectacular event for all of the licensing trade in Scotland. For that alone Susan and Nicola deserve serious credit moreover for the all the competitors who reached the final. Every one of whom had a special night to remember. As for myself staff and customers we are hugely honoured at receiving The Sunday Mail Pub of the year award 2026.” Colin Beattie - The Lismore.

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best irish bar 2026 WINNER BOSTON BAR NEW TOWN EDINBURGH

WHAT THE JUDGES SAID: “The winning pub delivered the complete package. There was a warm welcome, great service and a lively atmosphere, with a real sense of personality throughout the venue. It captured the spirit of a great Irish pub while still feeling fresh and relevant and its Spice Bags lived up to their reputation!”

Rob Foulds, Field Sales Manager Scotland at Pernod Ricard (far right) presents the award to Edward Fox and the Boston Bar team.

HIGHLY COMMENDED Radio, Glasgow Other Finalists: Jinty McGuinty’s, Glasgow; Molly Malones, Aberdeen; Seamus’s Pub, Edinburgh.

best lo and no destination WINNER SOBR

ABERDEEN WHAT THE JUDGES SAID: “The judges were particularly impressed by a venue that has put alcohol-free drinking at the heart of its concept rather than treating it as an alternative. The choice, presentation and thought behind the offering demonstrated that you do not need alcohol to create a great social experience.”

Other Finalists: Bonnie & Wild, Edinburgh; Teuchters Landing, Leith: VEGA, Glasgow.

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Sonja Mitchell – Founder and Managing Director of Jump Ship Brewing pictured right, presents the award to Kate Kenyon.

best outdoor area WINNER THE BIRDS & BEES STIRLING

Scott Barton, Business Unit Controller - On Trade, Kopparberg, pictured right, present the award the The Birds & Bees.

WHAT THE JUDGES SAID: “The judges found an outside space that feels like a genuine extension of the venue. It has atmosphere, character and plenty of appeal, creating somewhere customers actively want to spend time rather than simply somewhere to sit outside.”

Other Finalists: Black Ivy, Edinburgh; The Pear Tree, Edinburgh; The Tavern Bar, Millport.

restaurant of the year WINNER

MARGO

GLASGOW WHAT THE JUDGES SAID: “The judges were impressed across the board. The food was accomplished and exciting, the service first class yet relaxed and there was a real buzz about the restaurant. It was a confident operation where the kitchen and front-ofhouse teams combined to deliver a memorable experience utilising techology to improve communication and deliver a faultless service.”

Finlay McArthur Field Account Executive at Lightspeed, pictured left, presents General Manager Ava Richardson and Head Chef Bobby Gillespie at Margo with their award.

HIGHLY COMMENDED Barry Fish, Leith

Other Finalists: Five March, Glasgow; The Dome, Edinburgh; The Stravaig, Ayr.

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MIXOLOGIST OF THE YEAR WINNER MICHAEL MACLEAN THE DOME

WHAT THE JUDGES SAID: “The finalists all demonstrated creativity, technical skill and presentation in cocktail competition held in Glasgow. The winner had an excellent understanding of flavour and balance, backed up by strong technical ability and presentation. The winning drink showed creativity while remaining beautifully balanced, and the thinking behind it was explained with confidence and knowledge.”

Ross Lawrie, Schweppes Ambassador Scotland, left, presents Michael Maclean of The Dome with his award.

Other Finalists: Johnny Morrison – VEGA; Elliot Monteith – Trumans; Cairo McKeown – Badger & Co; Scott Stevenson – The Finnieston.

hospitality hero award WINNER KOSTAS SIMOS

ATLANTIC BAR & BRASSERIE We are an established specialist in upholstery and curtains. Whether commercial or private, every project we undertake is completed to our uncompromising high standards. As a proud upholstery supplier of The DRG, we would like to pass on our congratulations to Kostas on this award, very well deserved! Unit 1, Lochlands Business Park, Larbert, Stirlingshire FK5 3NS

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Phone: 01324 563903 Web: www.lecsupholstery.com Email: info@lecsupholstery.org.uk

“Kostas is hospitality through and through. His phenomenal work ethic, exceptional service and genuine care for his customers are second to none. He gives everything to the job, always going that extra mile with energy, warmth and professionalism. He is exactly what great hospitality is all about.”

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new bar of the year WINNER RUBY’S

EAST KILBRIDE WHAT THE JUDGES SAID: “The winning venue has made an immediate impression. It has a clear identity, a strong understanding of its customer and a great atmosphere – which is demonstrated by how popular the venue has become in a short space of time.”

Mark Hollinshead, CEO of HME, the new owners of the Sottish Bar and Pub Awards, presents the Ruby’s team with their award.

Other Finalists: Boston Bar Old Town, Edinburgh; Nectar, Edinburgh; Radio, Glasgow; SiSi Rooftop, Glasgow

independent multiple operator of the year WINNER THE ROCKS LEISURE GROUP

social media champion WINNER TEMPURA, AYR

WHAT THE JUDGES SAID: “Our winner stands out for building individual venues while maintaining high standards. Investment in people, including internal promotion, equity and staff housing, alongside strong community involvement and support for local businesses, demonstrates sustainable, forward-thinking independent hospitality.”

WHAT THE JUDGES SAID: “The judges found a strong and instantly recognisable personality online. The content is engaging, energetic and clearly understands its audience, while successfully translating the personality of the business onto social media. Most importantly, it makes people want to visit.”

Paul Trainer, Editor of Scottish News presents Neil and Gill Morrison of The Rocks Leisure Group with their trophy.

Nicola Young of DRAM presents Brandon Van Rensburg and Mark Blake of Tempura with their trophy.

Other Finalists: Encore Bars, M&R Bars, David Storrie – The Stravaig, The Smoking Goat, Gracie O’Malley’s and The Bistro.

Other Finalists: Buck’s Bar, Glasgow; Dockyard Social, Glasgow; Malocchio, Glasgow; Six by Nico, Glasgow.

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late night venue WINNER SLOUCH, GLASGOW

inspirational woman OF THE YEAR

SIOBHAN EDWARDS LISINI

Nicola Walker, left, of DRAM Scotland presents Mark Lappin and the Slouch team with their award. WHAT THE JUDGES SAID: “The winning venue delivered exactly what a great late-night venue should. It had energy, atmosphere and personality, backed up by a team who kept the service moving even when the venue was busy. It felt welcoming and genuinely alive after dark.” Other Finalists: BLOC+, Glasgow; Charlie’s Loft, Milngavie; Rewind, Dundee.

pub of the year WINNER THE LISMORE, GLASGOW THE MYSTERY SHOPPERS SAID: “The winning venue stood out as a proper Scottish pub with character, personality and a tremendous sense of place. The welcome was warm, the service genuine and there was a fantastic atmosphere. It is clearly loved by its customers who represent all ages and this is exactly what this award is all about.” John Ferguson, Editor of the Sunday Mail, Cetnre front,presents the Llismore team with their mirror! Other Finalists: The Bush Bar, Dundee; The Four Mary’s, Linlithgow; The Maltman, Glasgow; The Tynecastle Arms, Edinburgh.

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SUE SAYS W

e certainly celebrated the 31st anniversary of the awards in style - it was my last at the helm and I am delighted that Hero Media and Entertainment are the event’s new owners. I couldn’t think of anyone better to continue the legacy. People keep asking me if I was sad, but I wasn’t. It has always made me feel very proud to be part of this industry, particularly when I see licensees and bar staff take home awards. What is particularly impressive is that, even when they don’t win, they are delighted for the people who do, which creates a great atmosphere in the room – it is a shared celebration. I have said it before and I am saying it again - I couldn’t be prouder of the Scottish hospitality industry. One of the evening’s greatest personal highlights was the honour of presenting Don Lawson with the Lifetime Achievement Award.

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I’ve known Don for around 30 years and I was delighted that we managed to keep it a surprise, and that his good friend Bob Shields turned up at his table to surprise him. We also did a couple of special awards. One went to Siobhan Edwards of Lisini for Inspirational Woman of the Year. She has had a tough few years, and that is an understatement, but she has shown resilience and the business continues to flourish under her stewardship and that of her team. There was also an award for Tracey Hunter of The Tavern in Millport. She was our Bar Personality of the Year – for obvious reasons. Her personality pervades the very fabric of the bar that she has tended for the past 25 years. She is much loved by her colleagues and customers. She too has had a tough year, and I hope this award reminds her how special she is. Kostas Simos was awarded the HME Hospitality Hero Award for his ability to make every customer feel special. He embodies what great hospitality is all about, and his customers and his team appreciate his dedication to ensuring everyone has a good experience. Last but certainly not least, the Scottish Hospitality Group’s award for Contribution to the Industry went to Michael Bergson of Buck’s Bar and Thundercat. Michael is definitely a force to be reckoned with and has long been a passionate champion of hospitality. His legendary social media rants rarely pull any punches – but more often than not, they hit the nail firmly on the head. I would also like to say a huge personal thank you to the team at the DoubleTree by Hilton Glasgow Central. They really are a pleasure to work with. GM Andrew Deighan is always hands-on and nothing is ever too much trouble, while Hotel Manager Lorna Reid is an absolute star. She is just about to head off on maternity leave, so we wish her lots of luck for the exciting months ahead. Carla Currie also looked after us brilliantly, while Executive Chef Stuart Goldie and his team excelled themselves – the duck was a particular hit, with more than a few guests saying it was the best food they had ever had at the hotel. For the foreseeable future, I will still be publishing the magazines, although I am taking the next month off. The websites and the awards are in good hands, and I am hoping to spend more time in pubs – and less time writing about them!

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