DRAM December 418

DRAM

418 DRAM MAGAZINE

December 2025ISSN

DRINKS RETAILING AND MARKETING

INTERVIEW: THE CUNNINGHAMS

1470-241X

@dramscotland

. EUSEBI DELI CELEBRATES

DRINKS RETAILING AND MARKETING

WELCOME

C

an you believe Christmas is almost here?

I’ve got my fingers crossed that it’s going to be a good one. We certainly need a strong festive season, and from what I’ve seen so far, it’s got off to a good start.

This month I paid a visit to Millport, right in the middle of Storm Bram, to catch up with the owners of our Community Pub of the Year — Lesley and Robert Cunningham of The Newton Bar. Honestly, I could have written a small book on everything they do, but had to make do with just three pages.

Congratulations also to Giovanna Eusebi and her brother Eddie, who have just celebrated the 10th birthday of their Gibson Street premises. They work incredibly hard and I wish them continued success. Nicola Walker caught up with Giovanna to find out more about their recent upgrade and birthday celebrations.

Meanwhile, I headed to Hamilton to catch up with Fallon Cowley at the newly opened Luciano’s, while Nicola Walker checked out Paesano in Edinburgh.

While Stephen McGowan gives us his thoughts on whether pubs will get to stay open late during the World Cup. That’s me signing off for 2025. I hope you all have a busy and profitable Christmas.

See you all next year.

FEATURES

11 08 13 17 20

WILL PUBS GET TO STAY OPEN LATER FOR THE WORLD CUP

Stephen McGowan gives us his lowdown.

EUSEBI DELI CELEBRATES 10 YEARS

MILLPORT’S BEATING HEART Susan Young visits The Newton to catch up with Lesley Cunningham.

DESIGN FOCUS LUCIANO’S, HAMILTON PAESANO, EDINBURGH

REGULARS

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

@dramscotland

CONTENTS

/dram.scotland

4 26

NEWS

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

SUE SAYS

Our publisher Sue pulls no punches.

DRAM December 2025 3

FERRIER TURNS HIS HAND TO A THRILLER Renowned Glaswegian chef Ferrier Richardson has turned personal grief into powerful fiction with the release of The Kitchen Vigilante: Justice Will Be Served, a fast-paced thriller co-written with long-time collaborator Alex Meikle. Released in December 2025, the paperback marks a new direction for Richardson, best known for his successful On a Plate foodculture books, including Glasgow on a Plate, Edinburgh on a Plate, and Northern Ireland on a Plate.

The novel follows Charlie Carty, a chef who rises from kitchen porter to restaurant owner before being pulled into Glasgow’s criminal underworld after his brother is murdered. While firmly a work of fiction, the emotional core of the story is based on Richardson’s own life. His brother Simon was killed ten years ago, a loss that Richardson admits changed him forever. “It put an anger in me that I had never felt before,” he has said, describing how the writing process at times became almost overwhelming.

Simon Richardson worked as a front-of-house manager for Ferrier and was murdered in December 2013. His killer, Luke Quinn, was later jailed for life. The impact of that violence, and the way it reverberates through families, sits at the heart of The Kitchen Vigilante. Richardson is clear that Charlie is not a psychopath, but a human response to trauma.

Alex Meikle helped shape the story and preserve its emotional truth. After nine years in the making, Richardson hopes strong word of mouth, alongside availability in Waterstones, online and on Amazon Kindle, will give the book traction, and possibly even led to a screen adaptation.

A DREAM TEAM: MCKENNA AND DOW TEAM UP TO LAUNCH MOSKITO REBORN ELEVEN FIFY FIVE ENCORE BARS GROUP ADDS THE GLOBE TO PORTFOLIO Edinburgh hospitality operator Encore Bars Group has added The Globe Bar on Niddry Street to its growing city centre portfolio.

The team will keep The Globe running in its current format and name through the festive period before closing after Hogmanay for a full refurbishment. It is expected to reopen in February 2025 with a new concept.

Encore Bars currently operates several venues across the capital, including The Boston Bar on Hanover Street, Freddy’s on Frederick Street, and Westside Rodeo on George Street.

Edward Fox, Director at Encore Bars, said, “We are delighted to be setting some roots in the Old Town for our expanding group. We have been looking for the right venue and definitely feel we have found it at The Globe.

“We can’t wait to add our personality and touch to the venue in the New Year, aiming to open in February 2025 with our next concept. In the meantime, it is business as usual. The doors are open Wednesday to Sunday until the New Year and we look forward to welcoming you in for a final few drinks at The Globe.”

Further updates on the venue’s redevelopment and rebrand are expected in the coming weeks.

SANDBANK COMMUNITY OPEN THE OAKBANK The Oakbank Community Inn in Sandbank, near Dunoon, has reopened for the first time in almost three years, following a major community-led refurbishment project.

A new addition to Scotland’s growing network of community-owned pubs, the venue was purchased by local residents earlier this year with support from the Scottish Land Fund. Originally dating back to the 1860s, the building has long played a central role in village life.

Sue McKillop, one of the committee members leading the project, said, “While the work has been going on, we’ve organised a number of car boot sales and played host to a very popular, regular popup green grocers’ shop, as well as providing a location for healthrelated workshops and charity coffee mornings.

“There have also been some very successful quiz nights and other BYOB (bring your own booze) events that have been well supported by people from Sandbank and beyond. The level of interest in the pub has been very inspiring, as demonstrated by our recent AMM (Annual Members’ Meeting) that attracted an impressive number of shareholders and local residents.

4

DRAM December 2025

She added, “We are under no illusions as to the challenges that lie ahead. Like any pub venue, we will need to keep innovating in order to survive. Many community-owned pubs fall by the wayside and we’re determined that that won’t be the case with the Oakbank.”

“We’ve achieved a lot over the past few months but there is so much more still to do. We want to take everyone in Sandbank and the surrounding areas with us on this journey. Watch this space!”

She continues, “I literally stripped out everything to find all the original architecture and history of the building and I have designed the bar myself. It’s been stressful at times, but I’m delighted with the result from the fireplace to the 1920s artwork to the Gatsby themed arched mirrors. I’m a big Gatsby enthusiast, so this is my perspective on what the 1920s would look like in the 2020s.

“It’s been so busy since opening that we were even having to turn people away on our first week. We’ve had people coming in from all over of Glasgow and the reaction on social media has been amazing as well.”

NEWS Peter McKenna, chef-owner of The Gannet, and long-time front-of-house lead Kevin Dow, have announced plans to open a new restaurant, Eleven Fifty Five, on the same Finnieston site early next year. The new venture follows the announcement that The Gannet will close on 31 December 2025.

McKenna, originally from Monaghan in Ireland, opened The Gannet in 2013. It went on to earn three AA Rosettes and became one of Glasgow’s best-known restaurants.

Peter McKenna said, “The time is right to close this page and move onto the next, it’s been an incredible run with The Gannet and I’m truly grateful for how our work has resonated with so many. Eleven Fifty Five feels like a natural evolution. While we will maintain the high standards we’ve set, we’ll refocus our offerings to emphasise comfort from the dishes we serve to the inviting atmosphere of the different dining spaces.”

The new restaurant will be a relaxed neighbourhood bistro, combining Scottish produce with Irish influences. McKenna says he’s taken inspiration from traditional Irish snugs, Parisian bistros and years of travel.

Drinks will be led by Kevin Dow, with a focus on wines from independent producers, classic cocktails, and a whisky list built Says McKenna, “You will see a lot of familiar faces in the team as everyone at The Gannet is as excited as Kevin and I for the next chapter. The whole team are really looking forward to welcoming diners in the new year”.

Durty Murphy’s makes its Aberdeen debut Big Manny’s Pizza owners have opened Durty Murphy’s Irish Pub on Aberdeen’s Union Street this week.

The new pub takes over the former McGinty’s site, which operated for more than 16 years before Aberdeenbased McGinty’s Group sold the venue to Big Manny’s in July.

The building has undergone a full interior refurbishment over recent months, including a new bar and restaurant layout. The team is introducing a fresh food offering and is promising live music, live sport, and “Murphy’s on tap.” Durty Murphy’s becomes the company’s second Irish bar in the city, joining O’Malley’s on Crown Street, which Big Manny’s took over last year after converting the former Café D’Ag. Big Manny’s Pizza was launched in October 2020 by brothers Phillip and Ashley Adams, along with chef Calum Wright. Their original base was within The Adam Lounge & Hawthorn Bar on Holburn Street. By 2023 the business had expanded across Aberdeen, adding sites near Pittodrie Stadium and at Codona’s Amusement Park, before signing its first franchise agreement to open in Inverurie – the brand’s first venture outside the city.

£1.5 million Bar 10 brings new entertainment venue to Irvine A major new hospitality and leisure venue has just opened its doors in Irvine town centre this month, following a reported £1.5 million refurbishment of the former M&Co store on Bridgegate. The development represents a significant investment in Irvine’s town centre regeneration.

Bar 10, led by local owners Alex Harper and Rosemary Reid, will bring ten-pin bowling, virtual golf, karaoke and food and drink together under one roof, with plans already in place to add a pool and snooker hall on the upper floor next year. The venue, which has been almost 18 months in the making, is expected to create around 20 jobs and will be operated by Rosemary’s daughter, Kay Abercrombie.

The couple are no strangers to Irvine’s hospitality scene, having previously run the R&A Sports Bar on the town’s High Street. That venue was later taken over by Amber Taverns and relaunched earlier this year as The Northern Way following a separate refurbishment.

Chef Modou Diagne has expanded his presence in Glasgow with the opening of Studio Modou, a new 22seat restaurant on Nithsdale Road in the city’s Southside. The neighbourhood venue was previously used as the Six by Nico development kitchen, and becomes his third in the city, joining 111 by Modou and TRUST by Modou.

The new venture sees Modou step away from the fixed-format tasting menus that shaped his earlier work at 111 by Modou and Trust, moving instead toward “a more open, expressive style of cooking centred on shared plates.”

“Studio Modou is the most personal thing I’ve ever done,” says Modou. “It’s small, warm and rooted in the community around it. I wanted a space where I could grow my own style, try new ideas and create a dining experience that feels natural, social and constantly evolving.”

Studio Modou will operate as a popup throughout winter with a full launch planned for January 2026.

Lost Shore Surf Resort in Edinburgh has launched Lost Food - a new in-house food and drink offer led by chef and hospitality consultant Jason Wright.

The development brings three new outlets to the site – Lost Kitchen, Lost Tacos and Lost Deli. A fourth, Lost Market, is due to open in the coming weeks and will offer grocery items, home-made produce and branded Get Lost products, with delivery available direct to the resort’s chalets and pods.

Jason Wright, now Head of Food and Beverage at Lost Shore, said, “We are incredibly excited to launch a brand new in-house food and drink concept, with something for everyone. Lost Food is the culinary heartbeat of Lost Shore. It will be an all-day dining hub from morning until night, with our on-site market coming very soon. The food brings bold, fresh flavours and simple cooking to the shores of the world class wave pool.’

Each outlet has its own focus.

DRAM December 2025 5

NEWS PLANS APPROVED TO REVIVE CLOSED DUNDEE PUB

P

lans to bring Dundee pub The Charleston Bar back into use have been given the green light, with a major refurbishment now set to get under way.

City Centre Pubs Dundee, run by the Marr family, has now secured planning approval to redevelop The Charleston Bar on Charleston Drive, known locally as the Charlie Bar. The pub has been closed since 2021 after sustaining severe damage during Storm Arwen, which left the building derelict after its roof was blown off.

The approved scheme will see a six-figure investment in the site. However part of the existing building will be converted into a convenience store, while the remaining pub will undergo a full refurbishment, including the addition of a new beer garden.

Jimmy Marr told DRAM, “I am delighted to be bringing the pub back into use after years of uncertainty.

“I owned it in 2002 and sold it in 2008, then it went to a London investor about 10 years ago,” he said. “Four years ago the roof blew off and it became derelict and when I got the chance to buy it back six months ago I took the opportunity.”

“It’s in a big housing estate and it’s far too big as a pub now, so

we’re reconfiguring it. The bar and lounge will be redeveloped into a convenience store, and what was the function suite will become the Charlie Bar. We’ve got planning consent and the building warrant, and the licence has been sorted too, so we will start in the new year. We are also now looking for an operator to run the store.”

Marr added that Dundee City Council had been supportive of the plans. “The council were quite keen to see something developed on the site as were the local community.”

The refurbished pub will be run by Marr’s son-in-law Gerry Mooney, with support from other family members including son Peter. Marr said. “I still like doing new projects and the development side but I leave them the running of the pubs to my son-in-law.”

Marr has also recently bought The Westport Bar on West Lindsay Street, which had been owned by an Irish investment company, and has plans for that venue as well. “I seem to be buying back all the pubs I used to own,” he said. “There are around 1,450 student beds planned within 500 yards of the front door, which is what attracted us to this particular pub.”

Mitchells & Butlers, whose brands include All Bar One, Miller & Carter and O’Neils has reported full-year revenue of £2.6bn, with like-for-like sales growth of 5.3% in its annual results to September 2024. Operating profits were up 41.2% to £312m.Both food and drink sales both performed well, with like-for-like food sales increasing on-year by 5.3% to £1.24 billion and with like-for-like drinks sales up 4.9% to £1.03 billion.

JD Wetherspoon expands presence in Scotland JD Wetherspoon is expanding its presence in Glasgow with the launch of a new £1 million pub in Broomhouse, on the city’s eastern outskirts. Located on Hamilton Road it takes over the former Beefeater Black Bear premises next to the Premier Inn Glasgow East hotel, just off the M74 on the outskirts of Uddingston.

The pub includes a ground-floor bar and a large, front-facing beer garden, and it is managed by Kayleigh McMenemy.

Although operating under the Wetherspoon brand, the venue will be run by the family-owned Papas Group under a franchise agreement. The group signed a 15 pub UK-wide deal with JD Wetherspoon in September and is known for operating Wendy’s and Papa’s Fish and Chips, mainly in the north of England. For Wetherspoon’s, this sees further development of its franchise model, and where it has said that it plans to work with franchise partners as part of its strategy to grow to over 1,000 sites nationwide.

6

DRAM December 2025

Edinbane completes hat-trick Edinbane Lodge, a multi-award-winning restaurant with rooms on the Isle of Skye, has been recognised for the third consecutive year in the La Liste’s Top 1000 Restaurants 2026. Other top Scottish restaurants that made La Liste included Glenturret Lalique, Inver, Cail Bruich and Number One at The Balmoral.

Founded by chef-patron Calum Montgomery in 2018, Edinbane Lodge has gone from strength to strength year on year, and is the only restaurant in the Highlands and Islands to hold the prestigious 4 AA Rosette. La Liste 2026 places Edinbane Lodge 25th amongst the UK’s most prestigious restaurants to make the Top 1000 list.

Calum Montgomery, who was born and raised on the Isle of Skye, said, “I’m thrilled that Edinbane Lodge has made La Liste’s Top 1000 Restaurants for the third year running. Being placed amongst the best restaurants in the world, and #2 in Scotland makes me so proud, and I’m so grateful to the entire team at Edinbane Lodge for what we’ve achieved.”

The Lazurri Group has opened its second Tabac on the Southside of Glasgow in the former Bungo site on Nithsdale Road, Strathbungo. The Spanish-inspired neighbourhood bar serves brunch, tapas, cocktails and DJs. It is now managed led by former Tabac assistant manager Ross Jordan as General Manager, alongside assistant GM Luca McKenna.

NEWS ScotGov urged to act as average rateable values rise 23%

H

otels, pubs and restaurants across Scotland face a combined business rates hike of £69 million from 2026, following a 23% average increase in rateable values across the hospitality sector.

The figures come from a new analysis by UKHospitality Scotland of the Scottish Assessors Association’s draft valuation roll. The organisation has called on the Scottish Government to halt the revaluation process and work with the sector on a more sustainable solution, warning that the proposed increases could put hundreds of businesses at risk.

Leon Thompson, Executive Director of UKHospitality Scotland, said, “Hospitality businesses across Scotland continue to be punished by the broken business rates system.

“This 23% average increase to rateable values will push up hospitality’s business rates bill by as much as £69 million. That’s simply not sustainable.

“There are businesses that have received their draft valuations and are seeing increases of 160% and higher. They’re working out what this will mean for their bills and are coming to the clear realisation that the scale of increases will be unaffordable.

“Without action, we will only see business closures accelerate, more jobs lost and Scottish communities continue to see the loss of much-loved local venues.

“I urge [the Scottish Government] to pause the revaluation process and work with UKHospitality Scotland on an alternative solution, which spares our sector being hit by eye-watering increases to rates bills” Under current arrangements, Scottish hospitality properties with a rateable value under £51,000 benefit from 40% relief. UKHospitality warns that removing this relief, alongside the new higher valuations, would be a double blow for small operators.

Examples from UKHospitality members include: A rural pub with a draft rateable value of £24,700—up 160% from £9,474—losing access to the Small Business Bonus Scheme and already forced to lay off staff.

A West of Scotland hotel facing a 40% increase in valuation, on top of a similar increase last year, pushing it into a higher prop-

erty rate.

A city centre restaurant in Edinburgh that received a 54% increase in valuation and subsequently closed its doors.

The group is also calling for a permanently reduced business rates poundage for hospitality and leisure, set at 30p in the pound, to reflect structural shifts in the economy and the growth of online retail.

The Scottish Hospitality Group has echoed the call for intervention, warning that the current proposals amount to a “tax on entrepreneurship”.

“These revaluations are not just unfair; they are economically reckless,” said Stephen Montgomery, Director of the Scottish Hospitality Group. “You cannot claim to support town centres and local jobs while loading unsustainable fixed costs onto the very businesses that keep our high streets alive.

“A bar or restaurant cannot just ‘put 50p on a pint’ the way a supermarket can add 50p to a loaf of bread. The margins aren’t there, and the risks are far greater”.

The group has also backed the independent review into the valuation methodology for non-domestic rates, commissioned by the Scottish Government. Montgomery added, “We have set out clear, practical asks in our manifesto, but now we need Ministers to engage with us before the Budget, not after venues have already closed.”

According to SHG, examples published on the assessors’ own website show the scale of increases some operators are facing: Glasgow Bar: £56,000 to £380,000 (+578.6%) Barrhead Hotel: £83,000 to £268,000 (+222.9%) Edinburgh Bar: £13,894 to £52,300 (+276.4%) Ayrshire Hotel: £460,000 to £731,000 (+58.9%) Dumfries Hotel: £100,000 to £174,500 (+74.5%) Industry leaders say that unless changes are made at the Scottish Budget in January, many hospitality businesses will be unable to absorb the costs and may be forced to close.

SCOTTISH HOSPITALITY GROUP LAUNCHES MANIFESTO The Scottish Hospitality Group (SHG) has launched its national manifesto and submitted formal budget proposals to Finance Secretary Shona Robison MSP, warning that licensed hospitality in Scotland is facing a critical tipping point.

The group, which represents independent operators across the country, has called for a “fair, modern, and competitive” business rates regime ahead of the 2026/27 Scottish Budget and the scheduled nationwide revaluation of nondomestic properties in April 2026.

SHG’s message is direct, “It’s time to Save Scottish Licensed Hospitality.”

Stephen Montgomery, spokesperson for SHG, said the industry cannot afford a repeat of recent policy failures seen at Westminster.

“Scotland’s licensed hospitality sector is at a crossroads. The Scottish Budget could either be a catastrophe or a catalyst for our trade,” he said.

“In the face of adversity, our venues have helped keep Scotland’s cities and towns alive. We now need help to save our Scottish hospitality.”

While SHG has welcomed the Scottish Government’s commitment to an independent review of how licensed premises are valued for business rates, it is warning that the sector cannot afford to wait for long-term reform. “We have faced repeated economic shocks. Although securing an independent review was an important step, we need support now,” said Montgomery.

“Our manifesto sets out a practical plan on business rates, skills, and planning to boost investment, create jobs, and help Scotland flourish. We now need Scotland’s political leaders to hear us.”

DRAM December 2025 7

JOHN VALLANCE The Seafood Experts

Congratulations to Giovanna and Eddie on the 10th annniversary of Eusebi Deli.

John Vallance, The Seafood Experts, Units D11-14, Glasgow Fish Market, 130 Blochairn Road, Glasgow, G21 2DU Telephone: 0141 552 2825 info@johnvallance.com 8

DRAM December 2025

EUSEBI DELI CELEBRATES 10 YEARS

T

he one thing that strikes you about Eusebi Deli in Glasgow isn’t just the fabulous food, it’s the warmth that envelops you the moment you walk through the door, like a big comforting hug. Perhaps that’s why it’s hard to believe the deli has only just celebrated its tenth anniversary; it feels as though it has always been part of the fabric of the West End, and its many dedicated regulars would surely agree.

In fact, I don’t think I’ve ever met anyone who doesn’t love Eusebi’s.

It inspires genuine passion in people, and that passion radiates directly from co-owners Giovanna Eusebi and her brother Eddie, who live by the words above the door: ‘Food. Family. Life. Passion.

Values born in Italy, made in Glasgow.’ The don’t just love what they do, they truly care about people and their customers.

So, to mark their tenth anniversary, it felt only right that the celebration was something special: an evening at Glasgow’s Theatre Royal, complete with a beautiful performance by Scottish Opera. Giovanna says, “We wanted the 10-year anniversary to be a celebration of our suppliers as these relationships are so important - over the years these people have become our friends.

People like Nigel from McCaskie Butchers, Andy from Cucielo Vermouth and Maxime from Coeur Sauvage were all there.”

For those who may be unfamiliar with the history of Eusebi’s, our editor Susan Young first interviewed Giovanna nine years ago, shortly after the Park Road deli opened. At the time, Giovanna spoke about previously taking over her parents’ business, a small deli and cherished community hub in Shettleston, to opening the Eusebi Deli in Woodlands that we all know and love.

Since then, they have continued to grow the business, opening a production kitchen back in Shettleston, and around three years ago investing and growing that once again.

“You have to be multifaceted to survive,” says Giovanna. “There’s a lot of outside factors that you can’t control, so you have to pivot all the time to get the very best out of your business. But you should never dilute the quality. Everything you see here is all made from fresh every day from scratch and by hand. That’s our business model and that is growing, which is brilliant.”

The changes they have made to the business to celebrate its 10th anniversary is all part of this philosophy. Giovanna explains, “We wanted to change things up a bit after ten years without changing the DNA of what Eusebi’s is. It’s not a reinvention, it’s a revolution. Over the past 10 years we’ve always wanted to cook with real fire, so we now have a flame grill in the kitchen - it’s really changed the flavour profile. Every detail has been considered, and flavour is so important in everything we do. Italian food is so simple, you can’t hide.and have created a brand new menu which celebrates the seasons and incorporates the Scottish larder whilst working with some incredible producers.”

Eusebi itself is an all-day operation, serving breakfast, lunch, dinner, and a full range of takeaway dishes, bread and cakes.

They also now offer a pre-prepared “Christmas At Home” menu

online, along with hampers and gifting options - including their impressive array of panettones in store shipped direct from Italy.

On top of all that, they regularly cater for outside events.

There is still fresh pasta, made by hand every day, Roman pinsa from the oven and homemade comfort food to take away.

However, the new ‘Winter Edit’ Menu features something special with the introduction of a new grill and new dishes made for sharing.

Giovanna continues, “My grandparents were sustainable farmers who grew bio-dynamically, but there wasn’t even a word for that when they did it. They used every part of every animal, every vegetable, no pesticides and nothing thrown away. In the wintertime they would kill a pig to make their Parma ham for the year but would use it all – such as the intestines to make sausage casings and rendering the fat down to go into jars that we would then spread onto bread or make into candles. I really wanted to carry that on and make that the ethos of the restaurant.

“So, when it came to our 10-year anniversary, I used them as inspiration. I spent a lot of time with them - harvesting food, making wine, picking olives, making cheese and we also used to cook outside a lot in the colder Winter months. They never had electricity, and I wanted to bring their culture into this kitchen.

This is their story; I am just the keeper of that story and passing the torch on.

“Eating habits have also changed in recent years, so we are now giving people small plate and large plate options. People nowadays like to try different things and share dishes. The new menu has gone down great, but it was a change to the service aspect as well.”

I have no doubt that the incredibly dedicated team at Eusebi’s has managed this with aplomb, as Giovanna speaks about them with such pride and affection. “We have staff that have been with us since the very beginning including Stevie McDougall our KP and Michael Prior our GM,” she says. “Ryan Simmons, who is now our Operations Manager, arrived slightly after and started as a supervisor. A lot of our staff have worked their way up as we like to promote from within – that’s important to us as if they shine, we shine. We train people and we’ve had a lot of success stories over the years. However, my success story is also the future hospitality stars that are coming through – it’s like being a mother to 60 other children!”

She concludes, “We want to be here in another 10 years so we’re always looking to do better. It’s a lot of work, but it’s also not a lot of work when you love it.”

There is no doubt that Giovanna loves what she does, and I’m sure they’ll still be thriving in another ten years as the business continues to go from strength to strength. I’m excited that more and more people will get to experience the love, warmth, and passion that goes into everything she creates.

DRAM December 2025 9

EUSEBI DELI CELEBRATES 10 YEARS 1

Eusebi started as a fruit shop in Shettleston where Giovana’s mum and dad started selling Italian produce in the 1970s

2

The hugely popular Yesterdays Lasagne is the biggest take-away seller from the deli. You can also enjoy it in the restaurant on the new menu deep fried - Lasagne Fritti!

3

They import their own coffee and many of their products direct from Italy

4

Everything is made in house including their own ricotta which is made from Ayrshire’s Mossgiel Milk.

5

In the Eusebi production kitchen in Shettleston the bakers start at 4.30am to make sure they have all the fresh bread, ciabatta rolls and croissants they need for the day!

6

The new menu at Eusebi celebrates the 10th birthday and is adorned with pictures of all the hardworking staff – some of which have been there for the full ten years!

7

Nigella Lawson is quoted as saying “I’m always too nervous before going on stage, so glorifying in essential interval snackage from the lovely Eusebi Deli” – they’ve also had visits from Rick Stein, Fred Sirieix and even Che Guevara’s daughter!

8

The wallpaper in Eusebi’s was custom made in Italy and matches the inside of all their cake boxes. It depicts family pictures interwoven with photos of Giovanna’s mums favourite actors from the 1950s and 60s and tells the story of the family.

9

Their hugely popular Strawberry Tarts are available all year round. In the summertime all the strawberries come from Scotland and in the winter they are grown hydroponically so they are still seasonal! All the pastry is made by hand as well!

10 Pictures of the party courtesy of Gerardo Jaconelli 10

DRAM December 2025

The owner, Giovanna Eusebi, was awarded the title of Cavaliere (an honour roughly equivalent to a knighthood) by the Italian Ambassador to the UK for excellence in business. This accolade recognises her contribution to hospitality and Italian culture in Scotland - and highlights the deli’s influence stretching beyond Glasgow.

AS SCOTLAND QUALIFY FOR WORLD CUP 2026, WILL PUBS OPEN LATER?

BY STEPHEN MCGOWN, TLT LLP

A

fter 28 years, we are finally at the big table again - hooray!

But what will it mean for pubs in Scotland? There have already been a number of politicians eager to show support not just for the national team but for pubs to be places fans can go to watch and support the team for what has been a once in a generation achievement.

Scottish Liberal Democrat leader Alex Cole-Hamilton said: “Pubs could be given special dispensation to show their matches in the event that they are scheduled for late at night.”

Health Minister Neil Gray MSP has said that the Scottish Government would look to work with licensing boards to consider possible licence extensions, saying: “In Scotland, clearly, the licensing decisions are made by local authorities, but of course, we’re going to be working with them to try to make sure that people are able to enjoy the celebration as Scotland get out of the group of death with Brazil, Morocco and Haiti.”

As a reminder, Scotland are facing Haiti in Boston on 14 June 2026 with a UK kick off time of 2am. They then face Morocco, again in Boston, on 19 June 2026, with a UK kick off time of 11pm. The last group stage match is against Brazil, in Miami on 24 June 2026 with a UK kick off time of 11pm.

Whilst in England & Wales the licensing law allows the UK Government to issue a blanket extension for pubs for special events, this is not the case in Scotland. The Licensing (Scotland) Act 2005 leaves the decision for later hours entirely in the hands of the local licensing boards. The Scottish Government has no say in those decisions. Of course, MSPs can “encourage” licensing boards to consider later hours, and the Scottish Government may even be able to take an official position to ask boards to look favourably on extensions, but there is no statutory or legal mechanism to create a Scotland wide approach.

In short, it will be down to do the individual licensing boards. They will be speaking with one another through local government channels to figure each other out and see if there is any uniformity in approach.

When we look at how boards have behaved with other examples of national events, some grant an extra hour automatically, some grant extensions but only for certain geographical areas (e.g. city centre only) and some grant longer extensions that other.

Scottish licensing boards are used to awarding what are called “general extensions” which allow licensed premises to open later in order celebrate an “event of local or national significance”. There is absolutely no doubt that Scotland reaching the World Cup is an event of national significance and that is my legal opinion on the matter!

These hours, once announced, are automatic and licensed premises would not need to apply for them, although watch out in some board areas where you must have “seasonal variations” on your operating plan to take automatic benefit. My advice is to check with your licensing lawyer about this now. If you don’t have seasonal variations ticked on your operating plan, you’ll need to submit a major variation which will take months to process and require a hearing.

Thinking about what an extension might look like, it is entirely

possible that some boards, especially with the 2am kick off against Haiti, might see that as too far a gap to bridge for traditional pub premises. They’d need to allow a licence till at least 4.30am or 5am to ensure the whole match could be watched and enjoyed. Perhaps some boards will think that type of timing might be best suited to live venue or nightclub type premises whose licences may already run to 3am or 4am however there are clearly a number of views on this as a one-off scenario.

I think licensing boards will, should they be minded toconsider extensions into the wee hours for pubs, look for licence holders to present details on how the licensing objectives will be upheld.

I would not be surprised to see some boards asking for detailed Alcohol Management Plans being produced to cover a risk assessed approach to showing the match at such unusual hours: stewarding, dispersal, noise, communication with residents, food provision, steps to prevent over intoxication and so forth.

It is also open to licensing boards not to grant the automatic “general extension” but to require licence holders to make individual applications called extended hours applications. These will be processed on a case by case basis and could require a hearing if there are objections or adverse comments, although in some areas licensing boards will have delegated powers to allow written submissions to be considered and a decision made by the chair of the board, for example.

One piece of advice for pubs and licensed premises to look at now is to ensure your premises licence has “televised sport” ticked on your operating plan. If you don’t have that, then you will be breaching your licence to show the matches, so you’ll need to submit a major variation immediately if that is missing from the licence - because in some areas it can take many months to get approval.

The idea of fan parks and fan zones is not unheard of. There are plenty of examples of this for various sporting events and other cultural events. These can be licensed by way of occasional licence applications but there may also be a public entertainment licence requirement in certain local authority areas to be aware of. Given the timing of the matches the idea of a pop-up fan zone being licensed to say 5am will be novel – but not completely unheard of.

For example, Edinburgh allows nightclubs and venues to open to 5am throughout the Edinburgh Festival. Again, if proposals like this are to be considered, you can expect licensing boards to be looking for significant comfort around how the licensing objectives will be upheld.

Licence holders are entitled to write to their relevant board and make their views known. It is possible some boards might even run a mini consultation to take views on what they should do. What seems clear is that there is a general appetite to at least explore the ways in which fans can enjoy the matches in safe, regulated spaces, and hopefully lift a drink – whether an alcoholic or nonalcoholic – in celebration rather than commiseration. Could this be the first time the Scots make it out of the group stages? We can live in hope, and in the meantime, enjoy the spectacle.

DRAM December 2025 11

by Stephen Montgomery

xxxxx

MILLPORT’S BEATING HEART

THE NEWTON BAR IN MILLPORT PICKED UP THE COVETED TITLE, COMMUNITY PUB OF THE YEAR, AT THIS YEAR’S SCOTTISH BAR AND PUB AWARDS. SUSAN YOUNG CAUGHT UP WITH OWNER LESLEY CUNNINGHAM TO FIND OUT MORE ABOUT THE PUB, WHICH SAW HUNDREDS OF VOTES FROM THEIR LOCAL COMMUNITY, AS HUBBY ROBERT HELD THE FORT.

O

n the day Storm Bram hit the country, I visited Millport and the Newton Bar to catch up with Lesley Cunningham and her husband Robert. As I arrived, she urged me to grab a seat and said she would not be long, as a customer had just left after a Christmas lunch, been blown across the street by the wind and knocked over. Lesley was taking her to the hospital for a quick check-over.

She returned 20 minutes later with the news that all was well, apart from a few scrapes and the shock.

To me, this just epitomised what Lesley, her husband and family are all about. The Newton is at the heart of this small island community and, from the comments made when people voted for the pub, they really do go above and beyond.

Lesley is Millport born and bred. Her grandfather moved the family to Millport during the Blitz and opened the local Mapes shop, which led to her mother eventually meeting a local man. Her parents went on to run two electrical shops in Millport and, as a youngster, Lesley was taught a strong work ethic.

Says Lesley, “I worked in the shop as a youngster, to me work was

very much part of my upbringing, and I never been fazed by hard work.”

Perhaps this is just as well, because she and Robert have now been running The Newton for just over 34 years, having taken it over in 1991.

Lesley did briefly move to Glasgow, where she worked as a hairdresser. That is where she met Robert, and the two of them had just got married when, on a weekend visit to Millport, they saw that The Newton was up for sale.

Says Lesley, “I new Millport would be a good place to bring up my family and I wanted to give them the freedom that I had and although Robert wasn’t born on the island, he used to come down here all the time.

“We decided to sell our flat in Glasgow and buy The Newton.”

However, just as they did that, Lesley became ill and ended up having to undergo multiple operations. Robert took on the responsibility of opening the pub and moving them to Millport.

Lesley did move briefly to Glasgow and worked as a hairdresser.

That is where she met Robert, and the two of them had just got DRAM December 2025 13

MILLPORT’S BEATING HEART CONT

married when, on a weekend visit to Millport, they saw that The Newton was up for sale.

Says Lesley, “I knew Millport would be a good place to bring up my family and I wanted to give them the freedom that I had and although Robert wasn’t born on the island, he used to come down here all the time.

“We sold our flat in Glasgow and came here and bought the pub with the backing of my parents.”

However, just as they did that, Lesley got ill and ended up having to have multiple operations. So Robert took on the responsibility of opening the pub and moving them to Millport.

Lesley explains, “I did what I could too, but I really wasn’t well at the time. Neither of us had worked in hospitality before. Robert worked for a telecoms company and worked as a DJ in the evening.”

When the two bought the pub, the front bar was an “old mans” pub and the rear housed a tiki bar called Typically Tropical, which all the young ones used. Lesley smiles, “It was all wicker seats and low glass tables. There wasn’t a ladies toilet in the front bar, so they had to come through to the back to go to the ladies, even when there was a function on, which was quite embarrassing for them.”

They soon changed Tropical into a family lounge and introduced children’s entertainment and under-18 discos, and Robert put his DJ hat on. Although they do bring “Typically Tropical” back when it’s Retrofest Millport.

Not long afterwards, Lesley came up with the idea of “Scatty Cats”, an act that kept the kids well entertained. She even roped her own kids in to help, dressing them up. She says, “I think we were ahead of our time. We realised there was nothing for the kids to keep them entertained and it just took off.”

Ever since, The Newton has been doing kids’ entertainment, although she did retire Scatty Cats. She does occasionally bring them back for special occasions.

This love of entertaining has stood Lesley, the pub and Millport in very good stead. Over the years, she has had more costumes than hot dinners, and the amount of charity events that The Newton is involved in, both publicly and behind the scenes, is phenomenal.

For instance, when a local girl was diagnosed with Hodgkin’s Lymphoma, they did fundraising to buy art supplies, Lego and games to make her stay in hospital a little easier, and they encouraged the community to support the little girl in her health battle.

One of their ongoing charity events is in memory of a local boy called Stephen Blair, who was young when he died of a cardiac arrest.

Just last week, Lesley stepped in and put a costume on when the entertainment for the night was missing a “Spice Boy”. She and one of the others did a wee sketch, which took everyone by surprise.

The video is on the pub’s Facebook page and the evening raised £4,500.

But it’s not just charity events. The Newton is always at the centre 14

DRAM December 2025

when there is a community crisis, such as the four-day power cut during Storm Éowyn. They provided food to elderly residents on the island and, although Millport now has a resilience crew which they work with, in days gone by The Newton was the resilience crew.

Lesley recalls the bad Boxing Day gale in 1993. “We had only been a couple of years in the pub and Robert was already at work, and he called to say come the back road because the water was right over the front and trees were down. I was on foot, so I ran like the clappers. And when I got there, a coastguard came in to tell me my car had been flattened by a tree, by then we had lost most of the tiles on the roof too.

“I can remember the police going along the front with a tannoy telling everyone to stay where they were and not to leave. So everybody was sitting in the pub and then there was a blackout. So we got the candles out, and I thought, okay, we can’t sell you alcohol, but you’re here anyway. So I put on a pot of soup and stovies and a water for tea. Everyone was laughing and having a good time. I think we were like that until about 2am. One of the reasons we could do this was because we have a generator in the basement, because we have an underground spring, and if the power goes off we have to be able to pump out the water.”

She also recalls when the Garrison next door burned down in 2001, catering for the firemen all through the night. She explains, “When the fire began, the police and firemen were using the pub. They

were working in shifts, so I got my sleeping bag and brought it down and grabbed an hour or so sleep between the shifts, so when they were ready to eat, the food was ready. They also said that they might have to evacuate people and asked to use the back lounge.

We said of course. In the end, that wasn’t needed.”

The last time the community went into action was the January storm. Says Lesley, “We now have definite organisations that come together and they will step in when there is a power cut or anything like that. In the past, The Newton has been the base because we had the generator. There is no gas on the island at all. And because we have done it so often, we know what we need to do, from getting the lights sorted to getting the hot water on. The Resilience team now also has a generator at the Church, which is great.

“But last January, when the electricity went out for three days, The Newton became the central hub for the island, providing hot water, hot water bottles and food for those that needed it, including the elderly. The Resilience team used it as their hub too.”

Lesley says, “On the first day, everybody came together and helped.

Some of the food came from the SWI because they couldn’t have their Burn Supper. So they said to me, Lesley, we’ve got potatoes and turnip, and I had tins of haggis, so we did up food boxes and the volunteers helped get it out.

“The next day, we were more geared up for it because we knew by then the power cut was going to last a couple of days, and anyone that could come for food and heat did. Thankfully, North

Ayrshire also sent over some sandwiches, bread and other food too.

“We didn’t charge for the food. We never do when it comes to emergencies. Even the guy from the energy company said to me, “You must be out a fortune.” But I told him, “That’s what we do. I don’t ask for any money. We don’t ask for anything back.” However, the company did give us new hot water bottles.”

If anyone needs help, The Newton is often their first point of call. If a regular did not turn up for a few days, Lesley would notice. She says, “People don’t like it when they see me standing outside a flat. It is not a good sign.

“Sometimes customers come because they can no longer cook for themselves and we take food around to them. There’s also people that come to us through the local forum. For instance, if someone has just come out of hospital, the forum contact me and I do food for them.”

Although the two obviously love what they do, it’s not easy running a pub on an island, and they have faced challenges such as Covid.

During the time the pub was closed, they gave the whole place a paint, coming in most, if not every day. When they could re-open, they did, serving food from the side door and drinks too. She says, “We were at a bit of a disadvantage because we don’t have a beer garden. We are not even allowed to put tables and chairs on the pavement. We have asked so many times.”

Since then, they have been working non-stop, but it is obvious the two of them thrive on it. The events that they put on draw in the crowds, from their tapas nights to their curry nights, live entertainment, discos, Halloween and the list goes on and on, while Robert gets involved in organising all the local festivals.

“People here won’t come out every week, so if you are full once a month that is good, and it is a big place to fill.”

She concludes, “Millport gives, and it gives very well, you know, and when you ask, they give. And that’s the beautiful bit.

“The Newton is definitely the hub of the town and I don’t care what anybody says. People will come and say, could you help me? And we always will.”

One of their customers, when voting for the pub as Community Pub of the Year, said, “Robert and Lesley keep the town’s heart beating with their warm and welcoming pub.” The appreciation is returned: Lesley, Robert, and the entire Newton team describe winning this award as one of the most memorable nights of their lives. They were truly touched by the overwhelming support from their customers and deeply appreciated everyone who got behind them.

DRAM December 2025 15

Blinds, Canopies and Awnings Manufacturer We are a family-run and based near Biggar in South Lanarkshire, For 40 years we have been manufacturing blinds, canopies & awnings for both the commercial and domestic markets.

WISHING FALLON AND ANTHONY EVERY SUCCESS WITH LUCIANO’S, HAMILTON

Tel: 01899 221109 Email: info@albablinds.co.uk

16

DRAM December 2025

LUCIANO’S

67 CADZOW STREET, HAMILTON ML3 6DZ

BY SUSAN YOUNG

T

wo years ago, The Meraki Restaurant Group, owned by Fallon and Anthony Cowley, took over Giovanni’s Italian Kitchen in Hamilton and now they have completely transformed the space into Luciano’s, paired with a stylish bar, Vesp Bar, creating a venue that stands out both inside and out.

From the street, Luciano’s now exudes a classic New York-style vibe.

Where the building once looked like a plain bank, updated signage, sleek wall lights, and dark awnings now announce a sophisticated, approachable Italian restaurant. The Cowleys wanted the exterior to hint at the energy inside - a place where diners feel excitement even before they step through the door.

Inside, the transformation is dramatic. The previously hidden kitchen has been opened up, letting diners watch chefs at work with a smart metro tiled black and white exterior with stainless steel surfaces, and immediately adjacent a stylish wine station. While custom-painted to steel beams look weathered in a nod to the Ravenscraig steel works.

They contrasts beautifully with the refined finishes elsewhere including the Italian-like frieze on the ceiling which highlights its arch. The floors were upgraded from cheap laminate to patterned herringbone tiles, elegant yet practical, guiding diners through the space with a black and white tiled effect in the centre.

DRAM December 2025 17

COMPLETED REFURBISHMENTS

Seating has been completely reimagined with custom-upholstered booths by JC Upholstery, blending comfort with sophistication.

Custom-made olive trees and natural wood partitions create semiprivate dining areas without breaking the open feel of the restaurant, while lighting is deliberately layered: pin spots highlight feature trees, ceiling fixtures are adjustable, and a mix of dark wood panelling and reclaimed wood all contributes to an atmosphere that works for lunch, dinner, or a lively weekend evening.

Even the small details were considered. Bathroom pictures depicting iconic Italian gangsters like Lucky Luciano, adding a playful, thematic touch.

Adjacent to the restaurant, there is a fresh new cocktail bar in the shape of Vesp Bar which also offers a raised entertainment space. It is designed to accommodate live music, DJ sets, or social gatherings, allowing large weekend bookings to flow naturally from the dining area into a vibrant social hub. Fallon says, “The weekend vibe is electric - lights low, music high. We want people to feel like it’s a night out.”

The project, which May and John Frioli originally started in an old bank, always needed investment, but the Cowleys’ careful attention to design and atmosphere has turned Luciano’s into something far more than a restaurant. Every detail - from the ceiling’s subtle design elements, now visible and appreciated, to the custom furnishings and atmospheric lighting - reflects a meticulous approach to creating energy, warmth, and style due in no small part to Anthony’s eye for detail.

What was once a bland, functional space is now a destination: a slice of New York–inspired Italian glamour in Hamilton, where industrial textures, Italian flair, and lively atmosphere come together perfectly.

18

DRAM December 2025

YOUR’S NEXT?

Best Commercial Refurbishment Specialists 2019 - Scotland

CALL NOW - 0131 447 5677 sales@laidlawcontracts.co.uk

Estimates are always FREE - distance no object. All work carried out by expert tradesmen.

THE PREMIER NAME IN SCOTLAND FOR REFURBISHMENTS 6-10 CHURCH HILL PLACE EH10 4BD. WWW.LAIDLAWCONTRACTS.CO.UK

New Turban Restaurant, Giffnock

Star Hotel Kingussie

Raise the bar this Christmas!

Make sure your bar sparkles this festive season, we’ve got dishwashers, glass washers, ice machines, and bottle coolers ...all in time for the Christmas rush!

For more information on any of our products SCAN THE CODE or contact us on: 0141 946 0444

TV SCREENS • EPOS SYSTEMS • DIGITAL MUSIC • GAMING MACHINES • BARWARE • POOL TABLES • CCTV DRAM December 2025 19

PAESANO PIZZA 77A GEORGE STREET, EDINBURGH, EH2 3ES

BY NICOLA WALKER

P

aesano Pizza, owned by DRG, has opened its first Edinburgh restaurant, joining the three much-loved locations already established in Glasgow. The brands arrival in the capital is marked by a statement space that blends industrial grit, a warm glow and striking architectural drama - setting the tone for a new chapter in its Scottish story.

Taking over the former Cass Art site at 77A George Street, the restaurant brings its cult Glasgow energy while tailoring the look to Edinburgh’s grand, historic surroundings.

The 160-cover interior immediately sets the tone. In main dining area the long central axis draws the eye from the entrance straight to the open kitchen, where the copper-finished Marana Forni ovens take pride of place. These ovens, described by the team as the “Rolls Royce of pizza ovens,” stand amongst a backdrop of stacked timber and clean white tile, their polished copper surfaces catching the restaurant’s warm ambient lighting.

Lead Designer for Studio DRG, Jelena Kerr, told DRAM, “Our first Paesano in Edinburgh has been a big project for all of us. It is a

20

DRAM December 2025

well-established brand in Glasgow, but in Edinburgh we wanted it to be even more special and refined. We really embraced the big space, and I was inspired by the vaulted ceiling. We restored all the original cornicing, but we also wanted to be sympathetic to the recognisable features of the brand like the big Paesano sign, sharing tables and our key materials. We have also added a few new elements though such as crittal screens with glazing and new leathers.”

Suspended above the dining room is Paesano’s most striking new design feature, a beautiful corten steel effect ceiling sculpture created in collaboration with Scottish artist Ranald MacColl. This oversized installation, suspended from the six-metre-high ornate vaulted ceiling of the banking hall is described by Jelena as “crafted from perforated mesh to create a weightless volume occupying the grand space overhead. Ambitious, slightly rebellious and gloriously dramatic.” It ripples almost the full length of the room, introducing a sense of movement while softening the height of the vaulted ceiling. The effect is both industrial and elegant, creating

Delighted to supply Paesano.

Wishing hte team at DRG continued success.

Central Scotland’s premier supplier of fresh fish and poultry Another great project to be a part of by studio DRG. From start to end a seamless finish Looking forward to future projects together.

Tel: 01423 359242

www.ccpuk.co.uk

Congratulations to DRG on the opening of Paesano, Edinburgh.

184 - 200 Howard Street Glasgow G1 4HW T: 0141 552 4368 F: 0141 552 4731 E: fish@bernardcorrigan.com

www.bernardcorrigan.com DRAM December 2025 21

a distinctive visual identity for the Edinburgh site.

The original architecture remains very much present. Ornate cornicing frames the upper walls, contrasting with exposed brickwork and reclaimed-style textures below. Linear pendant lights with ribbed glass housings run parallel along the ceiling, giving the room its signature golden glow. These fixtures catch the reflections from the angled black-framed mirrors mounted on the walls, amplifying light and adding depth.

Says Jelena, “We have still used the same authentic vintage industrial lighting imported from Eastern Europe, but we’ve introduced a much more elegant lighting solution of sleek tubular lights for over the tables. It pin spots the tables rather than producing a general glow, so you can see the food at its best.”

The illuminated PAESANO sign, built from hundreds of individual warm bulbs, stretches across a section of original brick, offering an immediately recognisable feature for returning fans. The long runs of bentwood chairs, marble-topped tables and long benches also echo the familiar Glasgow look, creating continuity across cities.

However, subtle refinements do give this site a slightly more elevated feel. The bar area is a great example of this. Jelena explains, “I love

22

DRAM JUNE 2024

the way this area has turned out - it’s very geometric looking. We have used our usual Paesano marble in a different way to make it a bit sleeker and more special. There is Arabescatto marble monolith slab with rusted Corten steel panels at the face of it bringing warmth and the clean edge of blackened steel. We’ve also introduced mirrored ceiling rafts over the bar to create an illusion of expanded space and increased light. It has been a special project for all of us.”

With its blend of heritage architecture, industrial edge and carefully curated lighting, the new restaurant delivers a design that complements the brand’s energy while creating something industrial-chic and unmistakably suited to the capital.

“We are delighted to finally be bringing Paesano to Edinburgh,” adds Mario Gizzi, Director at DRG. “People have been asking for years when Paesano would come to Edinburgh and now feels like the perfect time. George Street gives us an incredible space to showcase what we do best: simple, authentic, affordable pizza made with passion. Glasgow embraced Paesano from day one, and we’re excited to bring this cult classic to the capital and become part of Edinburgh’s incredible food scene.”

It has been a pleasure working with Paesano, and we extend our best wishes for their continued success.

We are an established specialist in upholstery and curtains. Whether commercial or private, every project we undertake is completed to our uncompromising high standards.

Congratulations to Paesano.

Unit 1, Lochlands Business Park, Larbert, Stirlingshire FK5 3NS

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

HALCYON ORNAMENTAL PLASTERERS LTD 249 Glasgow Road, Shawfield, Glasgow G73 1SU t: 0141 423 2845 e: info@halcyoncornice.co.uk www.halcyoncornice.co.uk

EPO S S oftware & Hard ware

C re d i t C a rd Te r m i n a l s

H an d h eld Ep os

K i os k S y ste m s

App & W eb O rd eri ng S oluti o n s

B u y, Lea s e o r Re n t

For more information, call us now on:

0141 424 0558 www.acrep ossytems.co.u k i n fo@acrepossy tems.co.uk DRAM December 2025 23

OBITUARY

John Quigley 1963- 2025

L

ike so many others, I was shocked and saddened to hear of the over long business lunches – some of which stretched into the early passing of Chef John Quigley at the age of just 62 on Sunday. hours – we got to know each other pretty well. I remember the I first met John in the mid-90s when he was the chef at Mojo, small dishes at Lowdown, which were a groundbreaking concept for the basement restaurant on Bath Street owned by Bobby Paterson, Glasgow at the time, and lunches that somehow turned into 3am also sadly deceased. John had helped Bobby launch the place, and conversations. it was the first time many of us experienced what we’d now call pan- In November 2004 John opened his first solo venture: Red Onion Asian cuisine. We were all in our twenties, and Mojo became a natwith wife Gillian. I was at the launch, and later brought Dougray ural gathering place – it was also where John met his wife, Gillian.

Scott there for lunch when I was organising the Scottish People’s John’s path to the kitchen had been anything but conventional. He Film Festival. As always, John came over for a chat – warm, curihad moved to London to attend art college but, like many, took a ous, utterly without pretence. job as a waiter to make ends meet, ending up in the kitchen when Although I saw him less often after moving out of the city, we still a chef didn’t turn up for his shift. He quickly realised he had found crossed paths at events. Even when I last saw him, not all that long his calling. By 1982 he was already one of the youngest head chefs ago, he remained exactly as he had always been: charming, genufeatured in the Good Food Guide at the tender age of 22, having ine, and deeply rooted in the things that mattered – his family, his established Andrew Edmunds Wine Bar & Restaurant as one of food, and his community.

London’s must-visit eateries.

He was also very proud when his daughters Rosie and Amy joined BY InOBITUARY true John fashion, he didn’t takeSUSAN the obvious routeYOUNG after that early Gillian and himself at Red Onion – creating a true family business. success. Instead, he accepted a six-month contract as a touring John was a down-to-earth Scot who helped shape the city’s culinary chef with Tina Turner. He went on to work with Paul McCartney, MC landscape without ever adopting the arrogance that sometimes Hammer, Whitney Houston, Guns N’ Roses, the Bee Gees, Morris- marked chefs of his generation. He was also a natural on camera, sey and Rod Stewart, eventually spending four years as Bryan Ad- becoming one of the first Scottish chefs to be a regular presence ams’ personal chef. With Bryan he travelled the world- Vancouver to on TV and on radio, as well as and contributing to many publications Vietnam, Mexico City to Brunei – cooking at the highest level while including having his own column to the Sunday Mail. still maintaining his unmistakably grounded Glasgow charm.

He battled and survived Prostrate cancer and spoke openly about In 1995 John returned home to Glasgow to launch Mojo and four his journey but it was lung cancer that proved to be the battle he years later he moved across the road to open the basement eat- couldn’t win. ery at newly-opened The Arthouse Hotel. He was also involved with John will be remembered not only for his talent but for his kindness Spy Bar and the Brunswick Hotel before, in 2001, partnering with and his gentle humour. Glasgow’s culinary scene certainly would not Walter Barratt to open Quigley’s Restaurant on Bath Street, as well be where it is today, without John. info@cindersbarbecues.co.uk as catering for its sister basement bar, Lowdown and the adjacent My thoughts are with his wife Gillian and his daughters and all his or call us on 01524 262900 friends and family.

Kelly Cooper Bar. I must have eaten in every one of those venues many times, and

by Susan Young

www.cindersbarbecues.co.uk Let’s take it outside!

Scott McKenzie 1974 - 2025 Scott McKenzie, as his colleagues at Cask Liquid Marketing said, when they revealed the news of his death last month, was ‘one of the good guys.’ He certainly was, and I am so sorry to hear that he has died at the age of only 53.

I first met Scott when he worked for Marblehead back in the late 90s – and over the years we have shared many a story, more than a few drinks, and a few sore heads.

He learned his craft from an industry legend Ricky Agnew at Marblehead and that stood him in good stead over the years. He joined Proximo and helped launch Kraken Rum into the Scottish market – the success the brand enjoys today in Scotland is no small measure to the effort he put in.

For the last seven years he worked with Cask as Northern Sales Manager and we joined up to judge the Benromach Whisky Bar of the Year category last year. He had the best chuckle and a great knowledge of the industry and he could talk the hind legs off a donkey.

A trait we shared. We had such a good few days. I last saw him at this year’s awards – he was looking very dapper in his burgundy velvet evening jacket.

Cask said on the announcement on his death, “The word ‘legend’ is well overused in the exaggerated lexicon of the current day, but Scott McKenzie was exactly that. No fanfare, no circus, no blatant self-promotion on social media, just someone who quietly went about his job, helping to shape drinking habits and expanding people’s knowledge, making our lives more interesting.

With a career spanning four decades, Scott worked on some of the industry’s most iconic brands – Maker’s Mark, Wyborowa, Kraken, Ocho, Benromach, to name but a few. But it wasn’t just the job that he did or the brands that he worked on that made Scott who he was. He delivered his work with passion, knowledge, kindness, and consideration. He was genuinely loved by all his customers and the fortunate people that encountered him. All our thoughts are with his family at this time.

by Susan Young

24

DRAM December 2025

UNBEATABLE PRICES ON CONTRACT FURNITURE IDEAL FOR PUBS, RESTAURANTS, BARS, CAFES & HOTELS

£119.99

Smokers Bow Chair

£46.49

Memphis Dining Chair

£53.99

Rib Dining Chair

£69.99

Farmhouse Chair

£64.99

Leona Dining Chair

£22.49

Dimple Table Base

£69.99

Dane Bar Stool

£127.99

Ares Table Bases

SPECIAL OFFER FOR DRAM READERS! TAKE 5% OFF YOUR NEXT ORDER. FROM £19.99

Core Range Laminate Table Tops

£79.99

Memphis Bar Stool

£34.99

Bruges Table Base

£79.99

Gruvyer Outdoor Chair

£69.99

Soren Dining Chair

CALL US NOW FOR OUR INCREDIBLE OFFERS

Use code DRAM5 at checkout for an exclusive 5% discount.

All prices shown are ex VAT and delivery.

Dining Chairs UK only ship to the UK excluding Northern Ireland.

0115 855 66 66 WWW.DININGCHAIRSUK.COM

0115 855 66 66 WWW.DININGCHAIRSUK.COM

DRAM December 2025 25

@dramscotland

SUE SAYS

/dram.scotland

A

s any readers of this column will know for years now I have moaned, campaigned and written about the travesty that is the Scottish non-domestic rates system and how unfairly Scottish hospitality businesses are treated due to the rates being based on turnover. Now the Scottish Government tells us on one hand that it is listening and that a review of metholodgy is immminent yet the rates assessors have just published its draft proposed rates. UKHospitality Scotland have called for pause - too right - If there is not a drastic U-turn on some of the extortionate increases just handed out - one business saw an increase of 500K%. I would love to know the justification for putting up rates by as much as 500% which is what one Glasgow business has just seen. Talk about not reading the room. Of course they expect the industry to moan about it, get news coverage but they know we won’t do anything practical. Like strike and march on parliament but what will happen is businesses will close for good! I hope Ivan McKee does more than listen and act or the public finances are going to take a hit from lack of tax revenues going forward as business go into the red and stop investing.

Manorview threw an absolutely brilliant day last month to raise funds for the Manorview Foundation. It was loads of fun, and best of all, just over £10K is now winging its way to help fight poverty - providing hot meals, creating happy experiences (think kids’ clubs and Christmas parties), and offering support and advice to the vulnerable in West Central Scotland.

There was a tropical theme - oops, I clearly didn’t read the invite properly! I have to give a special shout-out to one brave guest who showed up in a grass skirt and fully committed to the vibe.

I was so sorry to hear about the death of Chef John Quigley - we go back many years. He was a true gentleman and a superb chef, not to mention a real character. His obituary appears on page 24, alongside that of Scott McKenzie of Cask, and formerly of Marblehead and Proximo. I enjoyed more than a few good nights out with Scott and was deeply shocked to hear of his death. Two great men gone far too soon.

Dundee publican Jimmy Marr is some man, and he has weathered more than a few storms over the years. Having had to sell off most of his pub estate in the crash of 2008, he now appears to be on a mission to buy it back. The latest pub he has added to the fold is the Westport - congratulations to him. As for retiring, he tells me he’s not ready for that just yet. He still has the hunger for the trade!

At this year’s awards I was so busy I didn’t get a chance to sample the cocktails, so the kind people at DeKuyper sent me their pre-mixed range - Passionfruit Martini 0.0%, Piña Colada, Passionfruit Martini and Espresso Martini.

The timing was perfect, as I was able to share them with friends while celebrating my sister’s special birthday (four bottles were far too much for me!). The team at Fintry Bay in Cumbrae shook them over ice and they went down a treat.

Owner Connie summed it up perfectly, “They are absolutely ideal, especially when a crowd arrives at the same time.”

A quick shout-out too to her husband James, a fabulous chef who created an amazing feast for us all. I wish them every success.

As for my favourite? The Espresso Martini - truly sublime.

Cheers!

After 15 years of running the Tiki Bar and Darts Den, Ian McColm has sold the business and will now be focusing on Bowlarama. I’m thrilled he’s not leaving the trade! I still remember Ian convincing me to try a Zombie cocktail at Tiki Bar back in the day - it was one of their top sellers, and with good reason. Delicious and potent, I don’t think I’ve had one since! And those mugs - what an inspiration. Wishing Ian the very best in his next chapter, and every success to the new owners.

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 Walker • Digital Editor Nicola Young • Advertising 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 2025.

26

DRAM December 2025

Marlborough Granite

is one of the most recognisable names in the Marble and Granite industry and over the past twenty years we have endeavoured to provide our clients with a service and commmitment which we believe is the cornerstone of our success.

The latest CNC and Water Jet technology, combined with traditional hand masonry skills ensure a perfect finish on all our products. Our materials are sourced worldwide through a network of trusted distributors and slab processors.

30 Wellbeck Road Darnley Industrial Estate, Glasgow G53 7SD Tel: 0141 881 8200 Email: sales@marlboroughgranite.com

“The most “Masters” awarded cask-matured Rum on the market”

BORN IN TRINIDAD M AT U R E D I N S C O T L A N D

Aged to perfection in oak Whisky casks of Scotland’s finest Single Malts. Outlaw Rum develops its complex flavour and character from a premium aged Rum born on the Island of Trinidad, in the famed stills of Port of Spain.

O U T L AW R U M . C O. U K OVER SWELL & THROUGH STORM