DRAM issue 338

DRAM DRINKS RETAILING AND MARKETING

338

@dramscotland

DRAM MAGAZINE ISSN 1470-241X November 2018

/dram.scotland

BEN BALL PROVES A HIT MUSSEL INN CELEBRATES SO L.A.

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DRAM DRINKS RETAILING AND MARKETING

WELCOME

T

his month’s issue is DRAM-packed (groan) with all the usual good-reads, like news, interviews and features.

Breaking it all down for you further, our interviewee is Janne Johansson who, together with his business partners, Anthony Walford and Walter Spiers, is celebrating 20 years of The Mussel Inn Glasgow and Edinburgh. Find out what Janne had to say on pages 19 to 21 about sustaining two successful restaurants in Scotland’s two biggest cities for two decades.

Our design features always get you talking and this issue we’ve trained our spotlight on Glasgow and two places a stone’s throw from one another: So L.A, RUSK & RUSK’s latest venture on Mitchell Street, and The La Vita Group’s Spuntini on Gordon Street. You’ll find them on pages 23 and 20 respectively.

Our Christmas Showcase, on pages 12 and 13, is designed to give you all a few tips on which winter serves are going to tempt your customers most over the holidays.

Despite all the modern-day business pressures that we’re all facing, Scotland has many movers and shakers flexing their entrepreneurial muscles, and we’d like to introduce you to a selection of them on page 27.

Next issue we’ll be doing our usual review of the year, plus there’ll also be Festive Facts and Figures feature to get you into the holiday spirit.

Jason caddy, Editor jason@mediaworldltd.com dramscotland.co.uk

@dramscotland

/dram.scotland

CONTENTS November

2018

FEATURES

12 14 14 18

CHRISTMAS SHOWCASE – Some

drinks to try on your menu’s this season.

BEN BARREL BALL

A great time was had by all.

LICENSEE INTERVIEW

Mussel Inn celebrates its 20th anniversary.

DESIGN FEATURES: Spuntini and So L.A.

REGULARS

4 8 29

NEWS

All the news from around the trade.

BRAND NEWS

The latest brand news.

SUE SAYS

Find out what Susan Young has to say.

DRAM NOVEMBER 2018 3

Halloumi expands into Southside Halloumi is opening a second location in the Southside of Glasgow.

The restaurant will have 80-covers and will inhabit a former bank in Pollokshaws Road. It will also have a private dining room, event space and bar.

The taverna, which was set to open as we went to press, is owned by Glasgow entrepreneurs, Toni Carbajosa and Kevin Campbell of The Rotunda Group. Halloumi in the Southside follows on the huge success of its Hope Street location, which opened in 2016 with their much loved ‘small plates, big flavours’ ethos based around a ‘modern taste of the Mediterranean’.

Following their strong stance on limiting plastic usage, sustainability is at the heart of the build, with reclaimed wood, furnishings and energy efficient fittings all being put in place to create a comfortable dining and drinking experience for guests.

Toni Carbajosa, co-owner of Halloumi, explains, “We’ve been searching for a second Halloumi location for a number of months and when we saw this venue we immediately fell in love with the building. It’s a beautiful setting for a restaurant and our team are being very careful to restore and repurpose.”

NEW OWNERS FOR KELVINBRIDGE BAR THE LANSDOWNE The Landsdowne in Glasgow’s West End has been bought by Monir Mohammed who also owns the city’s Mother India, which first opened in 1990, Mother India’s Cafe and the Wee Curry Shop restaurants. The basement bar, which was originally part of the failed Maclay’s group, is located just off Great Western Road in the Kelvinbridge area of the city.

Did you know?

The 14-bedroom, 2 serviced apartment Aberdeen City Centre Hotel on Belmont Street has been rebranded Siberia Bar and Hotel to capitalise on the Siberia brand on the former site of The Siberia vodka bar. Said General Manager Stuart McPhee, “During the tough times that our fine city and region has suffered in recent years, there has been many businesses, chains and local independents who have been forced to shut their doors. We have been fortunate enough to weather this storm and have emerged with a new ethos and vision that collides with Aberdeen’s future as a destination for all. It is our hope that we can continue to provide our customers with the best possible experiences and allow them to take advantage of the new opportunities our rebrand will present them.”

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DRAM NOVEMBER 2018

BrewDog outlines expansion plans for Scotland Ellon-based BrewDog is set to open new bars in northeast Scotland – in Peterhead, where founders James Watt and Martin Dickie both grew up, in the former Drummers Bar on Marischal Street, and the site

of the former Mitchells tearoom on Market Place, Inverurie. The company has also announced it plans to open three more Scottish bars, at Edinburgh Airport, in St Andrew’s and Glasgow.

MARINI INVESTS £1M IN SAN VINCENZO Vincent Marini has invested over a million pounds in a new delicatessen, pizza bar and 130-cover fine dining restaurant called San Vincenzo on Bothwell’s Main Street, which opened this month. This is Mr Marini’s first restaurant project.

The former charity bookshop, at 29-35 Main Street, has been extensively refurbished.

A spokesperson told DRAM, “The fridges and bar alone cost £175k and much of the furniture was imported from Italy, so the whole project came in at just over

a million pounds. The interior is contemporary with a baby blue, grey and silver colour scheme, plus real leather chairs (in baby blue and grey) and marble tables. We have chandeliers in the restaurant and the pizza bar is another area in which customers can choose to sit.”

NEWS HAPPY 20TH BIRTHDAY GAMBA!

FREEDOM AN’ WHISKY AT ABERDEEN HOTEL Aberdeen has a new whisky lounge at the Sandman Signature Aberdeen Hotel which not only has been designed with Scotland in mind, but boasts a roaring fire too, and its very own whisky ambassador Cherry Faurie. She has created a back bar which showcases more than 150 premium single malts as well as more than 30 gins.

Cherry, who is originally from The Philippines, formerly lived on Islay and Jura, and is well versed in all things whisky. She says, “We have a great range of single malts and masterclasses available. This is a brand new and unique experience and venue for the city and I’m looking forward to sharing my expert knowledge with visitors from near and far.

“We want to ensure that our guests have the best, mouth-watering experience, whether they’re enjoying a whisky-based cocktail before dinner or a dram on the rocks before bed. It doesn’t have to be a serious drink so we’re welcoming all to come in, relax in our luxurious surroundings and get to know us.”

Freedom An’ Whisky is open from 4pm except on a Sunday when it opens at 2pm.

LAZZURRI OPENS SECOND BAR Marco Lazzurri has just opened a new gin bar in Glasgow’s North Street called The Gin Rickey. It’s the second bar for Lazzurri who took over Tabac in Glasgow city centre

earlier this year. The Gin Rickey was formerly Liberte, and freeholder owner Fergus McVicar operated the bar as a mexican pop-up called Sualdo’s over the summer.

Glasgow’s Gamba restaurant, on West George Street, has turned 20 this year. To mark the occasion much of the restaurant’s interior – including the addition of a new feature wall and bar area – has been refurbished.

Commenting on the restaurant continuing to hold its own in such a competitive market, owner Derek Marshall said, “We strive to be the best at what we do. Specialising in and showcasing beautiful seafood is what we focus on every day of the week. We don’t follow trends, we simply stick to our niche and have worked hard to build up a loyal following over the last two decades.”

He continued, “I’d love to say that running a restaurant gets easier as the years go on, but that’s simply not the case. Council regulations and rates increases are hitting independent businesses hard and the hospitality industry is always the first to suffer. It takes a lot of dedication, hard work and a robust business model to survive in such a competitive market. That said, I’m still as passionate as I’ve ever been about the industry and can’t wait to see what the future holds for Gamba.”

Landal Piperdam, the UK’s first Landal GreenParks UK location, has opened on the outskirts of Dundee. Set in 650 acres of Angus countryside, the resort comprises accommodation, like loch-side lodges, as well and an on-site restaurant called A Room with a View.

Bibi Aperitivo opens within Dimora The owners of Dimora in Glasgow’s Southside have opened the Bibi Aperitivo Bar on its mezzanine level.

Owner Peppe Staiano closed the restaurant’s mezzanine for two weeks last month and spent around £10k on the project. The restaurant remained open throughout.

Peppe told DRAM, “The aperivito concept is very popular in Italy, whereby you go into a restaurant and get free nibbles as well as an aperitif

before the main event. A big driver behind this was the draught master system that doesn’t require either gas or a cellar. The bar is transparent, so everybody can see the workings of the system, the wallpaper is bespoke plus we also have new signage.

Peppe used to own and operate Bacco Italia in Shawlands, and he has been working as Group Executive Chef for the Manorview Hotel Group for the past three-and-a-half years.

DRAM NOVEMBER 2018 5

NEWS STAR PUBS & BARS LAUNCH SCOTLAND’S FIRST PROFIT SHARE PUB AGREEMENT

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tar Pubs & Bars plans to invest over £2m over the next 12 months by launching the first turnover and profit share pub agreement in Scotland. Called “Just Add Talent”(JAT), the low risk, low cost agreement makes it affordable for would-be entrepreneurs to run their own pub.

It is designed to attract a new breed of hospitality operator looking to strike out on their own whilst receiving a high level of direction and support.

As part of the agreement, operators run the business and fund their own staff costs.

Star Pubs & Bars pays all other expenses including electricity, heating, TV sports, rates, food and beer supply and maintenance costs. This allows operators to concentrate on front-of-house and business development activities. Revenue and profit is shared between both parties with no limit on what operators can earn.

The initial sites Star Pubs & Bars has earmarked for this new style

of agreement are The Thistle Tavern, Dunfermline and The Chapel Tavern Kirkcaldy, with more planned in early 2019.

Both the initial sites will be supported by significant capital investment of approximately £700k in total.

Revamped to attract trade throughout the day, the pubs will serve quality food, coffee and premium branded drinks, and will be fitted out with the latest Heineken technology including SmartDispense.

Brian Davidson, Regional Operations Director for Star Pubs & Bars said, ‘We believe this type of agreement will be especially popular in Scotland as two thirds of the pubs are independent free trade owned, and therefore out of reach for the majority of those looking to run their own pub for the first time. It also introduces a new entry to the pub market as a stepping stone from Managed to Leased & Tenanted, and, for those who want it, potentially to the free-trade over time.”

PUBLIC HOUSE BY NICO TO OPEN IN DECEMBER Nico Simeone, Chef-Patron of Glasgow’s Six by Nico and 111 by Nico, will open a new gastropub called ‘Public House by Nico’ in early December. He has taken over the lease at 333 Great Western Road, former home of neighbourhood bar and The Mallard, from John Mcginnes and Angus Stewart.

A refurbishment is currently underway and the team behind it say the interior will be ‘relaxed and cosy, with open fireplaces, exposed wooden beams and snug leather furniture.’ Chef Nico Simeone said, “This is a new chapter for our restaurant portfolio. Our team will deliver great comfort food, but in a refined way. The menu will feature small plates based on classic pub grub and will be available all day with an additional brunch menu for Saturday and Sundays.”

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KOTHEL NUMBER TWO Ed Avdiasi has opened his second cafe bistro, Kothel, at 78 Drymen Road, Bearsden. He also owns and operates Kothel on Crow Road. Kothel Bearsden is currently awaiting its liquor licence. Ed told DRAM, “We have been opened a few days and we’re getting such terrific support from our customers. It used to be a funeral parlour so the refurbishment was really quite extensive, although a lot of what we have outfitted it with has been reclaimed, apart from the appliances obviously. He also plans to add a roof terrace to Kothel Bearsden next year. Ed said, “I’m meeting with Bearsden Council to present my plans for the roof terrace and hopefully they will support my plans, although there is nothing official on paper as yet.”

TriBeca Park Road re-branded Roosevelts Bar and Kitchen Brothers Scott and Graeme McLean, previous franchise owners of the former independently run Park Road branch of the TriBeCa Group, have now taken on the leasehold, rebranding it Roosevelts Bar and Kitchen, a completely separate business to TriBeCa. Scott and Graeme are aiming to bring healthier, vegan options to the table, with an emphasis on local provenance.

Local vegan blogger Adele, aka Vegan Burd, has also accepted the challenge to create a selection of

vegan dishes especially for Roosevelts. Co-owner Scott said, “We’re really excited about the new venue, it’s something Graeme and I have always wanted to do, bringing the best local produce and drinks to our customers. We’ve had lots of great support so far and looking forward to welcoming everyone.”

Three Glasgow businessman, Puneet Gupta, Navdeep Basi and Suj Legh, have taken over the other Glasgow TriBeCa sites, rescuing them from liquidation.

Did you know?

The Restaurant Group (TRG) has conditionally agreed to buy Wagamama for a cash payment of £357 million, representing an enterprise value of £559 million. Emma Woods is taking on the role of CEO.

INVERARITY MORTON Beyond Expectations since 1945.

Inverarity Morton is Scotland’s leading independent wines and spirits merchant.

We are able to supply the licensed trade with an unrivalled portfolio of packaged drinks products.

Our wine list features over 1400 wines handpicked from around the world.

0141 620 6100 sales@inveraritymorton.com www.inveraritymorton.com

We have an extensive range of boutique premium spirits, with craft beers, real ales and soft drinks also forming part of our drinks portfolio.

We deliver beyond expectations.

BRAND NEWS Whisky BENROMACH DISTILLERY ADDS WOOD FINISH

TOP SECRET COLLECTIVE LAUNCH WHISKY ILLUMINATI

Wood Finish is the latest addition to The Benromach Distillery Company portfolio. It has launched limited-edition Benromach Château Cissac Bordeaux Wood Finish 2010, which has been matured in First Fill Bourbon barrels in the distillery’s dunnage warehouses in Forres, Speyside. This expression is then finished for just over two years in Château Cissac wine casks, hand-selected from the illustrious French wine region of HautMédoc near Bordeaux.

Keith Cruickshank, Benromach Distillery manager, said, “Our latest Wood Finish is a welcome addition to our ‘Contrasts’ range of single malt Scotch whiskies. I’m confident that Benromach Château Cissac Bordeaux Wood Finish 2010, with its unique and appealing characteristics, will be appreciated by new and existing Benromach enthusiasts.”

A limited release of 7,789 bottles will be made available for sale through specialist whisky retailers with a recommended retail price of £47.75 in the UK.

Scotch whisky industry experts, with more than 200 years experience between them, have come together to form an independent whisky bottling brand, known as the Whisky Illuminati.

Whisky Illuminati’s members are a panel of the most discerning and respected noses and palates in the whisky industry to showcase one-off series’ of exceptional, limited edition malts.

Whisky Illuminati was established by Scotch whisky industry executive, Keith Bonnington, formerly of Edrington, and digital marketing entrepreneur, Stephen Gorman. On the launch, Keith said, “We’re a group of like-minded, quality-obsessed individuals who have come together through a love for good Scotch whisky to assess and acquire outstanding single cask malt whiskies worthy of the Whisky Illuminati seal of approval” The collective’s first release, The Candlelight Series, is made up of four single cask malts. Co-founder, Keith, said, “For our inaugural release, we traversed one of the most coveted whisky regions of the world in search of whiskies that we considered to be among the best examples of the chosen distillery’s signature style...”

The collection is made up of: 1998 Spanish Oak Sherry Butt distilled at Mortlach Distillery; 1998 American Oak Hogshead from Linkwood Distillery; 1997 American Oak Hogshead from Clynelish; 1997 American Oak Barrel from Glentauchers.

GLENFIDDICH FIRE & CANE SPARKS THE UNEXPECTED Glenfiddich has launched the fourth concept in its Experimental Series: Fire & Cane, a smoky whisky finished in sweet rum casks.

Although Glenfiddich has experimented with peated whisky in the past, it wasn’t until 2003 that Malt Master Brian Kinsman trialled a return to this style and Fire & Cane was born.

Glenfiddich Malt Master Brian Kinsman said, “This new single malt truly encapsulates the spirit of experimentation.

We started with a question – what would happen if we did something with peat that we had not done before? The answer is an unconventional and unexpected whisky, one that is truly surprising.” Other releases in the series include the Glenfiddich IPA Experiment, Glenfiddich Project XX and Glenfiddich Winter Storm.

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ISLE OF ARRAN LINK WITH NAUTICUS Isle of Arran Distillers Ltd has launched an exclusive whisky bottling in collaboration with Royal Mile Whiskies and Edinburgh bar, Nauticus.

The expression from the island distillers, which has been fully matured in Tuscan wine casks, is a limited edition with just 900 bottles being made.

This, say the company, is due to the fact that only three French oak casks, which previously held Sassicaia red wine, were filled with Arran spirit in 2008.

A special launch event at Nauticus, the Leith bar opened by Iain McPherson and Kyle Jamieson, allowed a select few to experience the whisky before it went on sale to the public.

Commenting on the release, Arthur Motley, of Royal Mile Whiskies said, “When talking about the project with the team at Nauticus, we began by looking for a high quality whisky matured exclusively in wine casks as we knew this is exactly what Leith merchants would have done centuries ago.”

INVERARITY MORTON 2018 SUPPLIER AWARDS

Recognising our suppliers who deliver beyond expectations

Left to Right: Ceri Pullen, Britvic; Eva Franceschi, Inverarity Morton; Stuart Logan, Inverarity Morton; Tara Connolly, William Grant & Sons; Sonia Olano, Castillo de Monjardín; Marna Farrell, Inverarity Morton; Rebecca Gibb MW, Sacred Hill; Lindsay Fletcher, Innis & Gunn

Britvic Soft Drinks Supplier of the Year Innis & Gunn Beer Supplier of the Year

Sacred Hill UK-Based Wine Supplier of the Year

William Grant & Sons Spirits Supplier of the Year Overall Supplier of the Year

Castillo de Monjardín

Overseas Wine Supplier of the Year

TO REGISTER INTEREST FOR THE 2019 AWARDS, CONTACT MARESA CLANCY: M.CLANCY@INVERARITYMORTON.COM

CHRISTMAS

There are some great ideas for Christmas Cocktails and some warming brands which are an great for this time of year.

GREY GOOSE LA VANILLE ESPRESSO MARTINI

INGREDIENTS • 35 ml GREY GOOSE LA VANILLE VODKA • 25 ml Single Origin Espresso • 20 ml Premium Coffee Liqueur • 1 pinch Salt Add all ingredients to a shaker and shake vigorously Strain into a Martini glass Garnish with salted dark chocolate powder & 3 coffee beans.

REKORDERLIG SPICED PLUM

Rekorderlig Spiced Plum, made with Swedish Spring water, is back for the Winter months.

Consumers are willing to pay more for better quality drinks during the festive period and hot alcoholic drinks are one of the key categories they spend more on (CGA Christmas Report 2017). Enjoy Rekorderlig Spiced Plum chilled over ice, or hot with a slice of orange!”

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ONE EYED JACK

INGREDIENTS 50ml Jack fire, 10ml Homemade orgeat 2 dashes Chocolate butters Topped up with coke of the full fat variety.

Garnished with an orange slice. !

Made by: Alexander Riches Saint Luke’s and the Winged Ox, Glasgow

WINTER SIPPER

INGREDIENTS 25ml Christmas Edinburgh Gin 20ml Chartreuse Jaune 15ml Benedictine D.O.M. 1 dash Drambuie 1 dash bitters METHOD Stir all ingredients together in a mixing glass.

Strain into a brandy glass over ice.

Garnish with an orange twist.

STOCKING UP FOR CHRISTMAS

Make sure you’re well-stocked with Edinburgh Gin this festive season. showing 120% value growth, edinburgh gin is now the 4th largest gin brand in the SCOTTISH on trade *. *CGA DATA, TOTAL EDINBURGH GIN PERFORMANCE AUGUST 2018

EDINBURGH GIN IS PART OF IAN MACLEOD DISTILLERS | WWW.IANMACLEOD.COM | UK@IANMACLEOD.COM

BEN BARREL BALL 2018 THE BEN BARREL BALL TOOK PLACE LAST MONTH IN EDINBURGH. IT WAS WELL ATTENDED AND, AS YOU CAN SEE FROM THE PICTURES, IT WAS A GLAMOROUS EVENING.

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Photos © Craig Young DRAM NOVEMBER 2018 13

LICENSEE INTERVIEW

THE MUSSEL INN HAS JUST CELEBRATED ITS 20TH ANNIVERSARY. JASON CADDY CAUGHT UP WITH JANNE JOHANSSON, ONE OF THE DIRECTORS OF MUSSEL INN LTD, AT HIS GLASGOW RESTAURANT.

J

anne Johansson has been a Gulf war hostage, slept out under the stars in Glasgow’s George Square and worked in more countries than I’ve had hot dinners. But Scotland is the place this native Swede calls home and where he runs the Mussel Inn with partners Anthony Walford and Walter Spiers. In fact, they’re celebrating 20 years of operating success, now employ 50 staff, and have a turnover of £2m, split across The Mussel Inn Edinburgh, on Rose Street, and its Glasgow counterpart, on Hope Street.

Welcoming yet self-contained and businesslike, Janne gave off a modesty and a certain reluctance to talk about himself at the start of our interview, yet he soon let me into his well-travelled world during our very relaxed chat tucked away at the back of Glasgow’s Mussel Inn as the lunchtime trade waned.

The first thing I put to Janne was a question about how customer’s appetites have changed over the last 20 years. He told me, “Mussels weren’t at all popular in Scotland when we first started out, but now, with all the health consciousness that’s around, people can’t seem to get enough of them. In one year we sell 65,000 oysters and 40 tonnes of mussels. We’re supplied by the Scottish Shellfish Marketing Group of Mussel Farmers from Oban right up to Shetland, all on the west coast. That’s why we have them all year round. We’ve actually only been without mussels once in 20 years, for two weeks.”

This is also a family business and Janne prides himself on developing family as well as non-family members of staff. Explained Janne, “I have three sons. Matt who’s Food and Beverage Manager and Glasgow GM. Kristian is Executive Chef across both restaurants.

My other son Andreas is in Australia.

We like to develop all staff equally – Kristian started off as a kitchen porter and so did Matt and our head chef has been with us for 11 years and he started off as a kitchen porter.” He added, “Seafood is a quick thing to cook and learn. It has its own flavours that are merely enhanced by the cooking process.”

So what first brought Janne to Scotland? He smiled and said, “It was 1976 and I saw an ad in a paper in Sweden saying that McTavish’s in Fort William was looking for a pastry chef. I just phoned up and the owner and he said ‘come over’. I travelled from Felixstowe to Glasgow and there was no connection to Fort William until the next day, and at that time George Square was beautifully carpeted in grass, so I decided to sleep there and catch the train in the morning. A policeman came over to me and I explained what I was doing and he said ‘stay here, I’ll watch over you’ and this is when I fell in love with Scotland.”

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SWED Before he came to Scotland Janne also worked on cruise ships as a pastry chef. “I started out working for Swedish-American cruise liners in 1973 as a pastry chef. I spent a year in South America in 1975 travelling around the place. This was such a wonderful time in my life. At that time you were allowed to camp up on Machu Picchu because there were no controls like there are today,” he explained.

In terms of his being schooled in hospitality, Janne had a first-class ‘apprenticeship’ while on-board ship and he brought this ethos with him to dry land and his shellfish restaurant business. “When I worked for Swedish-American cruises, there were 500 crew and 500 passengers, so there was one crew member per passenger, so the customer service really was first-class. We did an eight-day stretch out on the Atlantic and there was nowhere to go – just the

DE TALKING MUSSELS WEREN’T AT ALL POPULAR IN SCOTLAND WHEN WE FIRST STARTED OUT, BUT NOW, WITH ALL THE HEALTH CONSCIOUSNESS THAT’S AROUND, PEOPLE CAN’T SEEM TO GET ENOUGH OF THEM. IN ONE YEAR WE SELL 65,000 OYSTERS AND 40 TONNES OF MUSSELS

cabin or the mess. I work many hours, so always had a little extra to see the world when I was on leave,” he said.

But, as Janne went onto explain, and like all good things, his cruising days came to an end. “The cruise liner was sold to Panama Flag Shipping Company, so 99 per cent of the crew were signed off.

Back home in Sweden, I found it very hard to settle down. This was when I went for the Fort William job. The job was seasonal, and so they asked me to carry on at McIntosh’s in Oban. This is where I met my wife Lorna, who is from Oban.”

So how was the Mussel Inn born? “After cruising I was based in Scotland with a young family and worked for a Lebanese company called Abert Abela. They sent me to work in Dhaka in Bangladesh, where I headed up the airport catering.”

DRAM NOVEMBER 2018 15

LICENSEE INTERVIEW

He also worked in Iraq and was there when the first Gulf War broke out. He said, “I was effectively held hostage there for six months because I was Production Manager for catering at the airport in Baghdad when war was declared. They kept announcing people’s names over the speakers and Iraqis kept disappearing, then the Germans were sent home, then the Americans. This is when Iraq invaded Kuwait.

He continued, “There were no flights, roadblocks etc. so I couldn’t go anywhere and my movements were severely restricted in other ways. I think that it was much much worse for my family back home though. It wasn’t really all that scary for me because there were too many journalists buzzing about, plus I was staying in The Palestine Hotel where most of them were also staying. It didn’t feel like war at all, although we were stockpiling food just in case things escalated. I was eventually allowed to leave two weeks before Christmas.”

This job also saw him start a new operation in Athens as well as spending time in Romania, China, and Moscow.

He said, “In 1998 two friends of mine, Anthony Walford, a scallop farmer, and Walter Spiers, a mussel farmer, phoned me while I was in Moscow. They had an idea. Instead of sending seafood to Spain and France they wanted to get Scots to eat it. And that’s where the idea of the Mussel Inn came from.

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“We opened Edinburgh’s Mussel Inn on Rose Street first, which was followed by the Glasgow Hope Street restaurant two years later. Anthony and Walter are still sleeping partners in the business.”

I asked Janne if there were any business differences between the Glasgow and Edinburgh operations. He said, “Both businesses are doing very well, but I feel that we are one street removed from where we should be in Glasgow. It is, however, a stunningly beautiful building. Glasgow is fairly steady the whole year round with a peak in August and February for Valentine’s. However, in Edinburgh during the festival, we sell one-tonne-and-a-bit of mussels per week. We can easily do 500 covers in one day, 60 inside and 30 outside when it’s not raining.”

But there are challenges for the Mussel Inn, explained Janne, “Business challenges are forever-rising costs, like ingredients of course. Plus rates are an absolute killer. There are so many empty places as a result of those crippling charges and this doesn’t look good in Glasgow – or anywhere for that matter. I also think that Brexit is going to make it harder to get staff.”

But I’ve got a feeling that, and just like their hardy little namesake with its protective shell, clinging on no matter what and seeing off predators, these restaurants will still be holding their own in the sea of Scottish restaurants for another 20 years. n

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DRAM NOVEMBER 2018 17

34 Gordon Street, Glasgow

LA VITA SPUNTINI DESIGN FOCUS

W

alk into the La Vita Group's new £800k Glasgow restaurant, La Vita Spuntini Gordon Street, and what looks like a cherry blossom tree recreates a bit of outside inside, cheek by jowl with Game of Thronse-y medieval banquet style circular candle chandeliers hanging in the window.

Then there's the wall mounted black metal sculpture on the exposed stone wall, commissioned by Andy Scott's people (the guy behind The Falkirk Wheel and The M8 horse sculpture). And all this, as it turns out, is the tip of a very busy design iceberg.

I visited on the day of opening, and with only a matter of hours to go before the first-footers and time ticking away on the statementpiece Brazilian slate gold-leaf clock behind the bar, one of the owners, Mario Arcari, who heads up the La Vita business with father Marco, was kind enough to give me a few moments of his time. Understandably, on such a critical day, he also admitted to having a few jangled nerves ahead of the big reveal but he kindly walked me through some of the challenges that the build threw up.

He said, “We bought the freehold of the property in August 2017.

It was formerly Robertson's Rainware but the planning application that we submitted was refused so we had to repeal it, which was successful obviously. This all held up the build, which didn't end up getting underway until April this year.”

He continued, “Quite a few structural problems followed and so, trust me, there's a lot of steel holding this place up!”

La Vita Spuntini Gordon Street marks Glasgow restaurant number five for the La Vita Group. The rest of the family consists of La Vita Spuntini Byres Road, La Vita Pizzeria George Square and

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Bishopbriggs, and La Vita Piccolino e Vino Newton Mearns.

There is some continuity between old and new in the design, most closely chiming in with La Vita Byres Road, like the ceiling, which has hand-carved embosses painted in gold leaf, the burgandy-red leather chesterfield upholstered horseshoe booths and banquettes, and the wooden fret panels at the back of the restaurant. What sets La Vita Spuntini Gordon Street very much apart from its sister venue, though, are the Medieval banquet hall-style circular candle chandeliers, the aforementioned cherry blossom tree (real bark, fake blossom) and all the stained glass.

And speaking of stained glass, during the strip-out of the shop they discovered a circular aperture ( a hole essentially) in the ceiling above what is now the mezzanine area, and Mario and father liked it so much that they decided to re-create a duplicate right next to it. Both are now home to the centrepieces of this beautiful stained glass.

But back to the front door and the design walk-through.

The space is relatively compact and 'L' shaped, with the entrance at the top of the 'L' leading to quite a narrow space with the bar on the left hand side, opposite which is a row of booth seating encased in a heavy wooden frame that matches the bar. The centrepiece of the cherry-red wooden back back is that beautiful clock that we mentioned earlier, but you do have to squat down to see it because hanging down fairly low at the front of the bar is cage-like shelving to house all the glassware. The bar top itself is made from white marble.

The bottom part of the 'L' is wider and houses more seating,

BY JASON CADDY dominated by two large semi-circular booths in the same burgandyred chesterfield leather, above which hang those circular candle chandeliers. There are also tables and chairs around the perimeter of this space, with a continuation of the same upholstery, or variations thereof, like embroidered backs on the tub chairs for instance, and all paired with a wooden topped tables with mosaic tiles going all the way around the edge. To the right of the space (as you enter) three tables back on to a wall that is padded in the chesterfield leather, above which is a big padded leather decorative wall-hanging in mustard-yellow.

The entire ground floor is tiled in large grey slate terrazzo, while the ceiling is painted white with wooden beams in geometric patters, plus there are also stained glass oblong-shaped structures hanging from the it, in contrast with the countersunk ones in the mezzanine, which look like they're allowing in natural light, whereas it's actually artificial. This area also benefits from wall lights.

Then, if you go right to the back of the space, behind the wooden fret panels the stairs take you up the mezzanine area, the highlight of which are those stained glass sky-light apertures. There are grey wooden floorboards throughout the mezzanine, rows of the same tables and chairs as in other areas, while in a departure from the other area, the walls in the mezzanine have been clad in shiny silver tiles.

All in all this is a real triumph for the La Vita Group and if the amount of bookings they were taking when I was there is any gauge, many a pair of Glaswegian eyeballs is going to be popping at all that's going on here. n

We would like to congratulate Marco, Mario and all the La Vita team on the opening of another Spuntini Restaurant.

We wish all at La Vita the very best for the future and look forward to continually providing you with the best Italian Coffee.

From all the team at Azzurro.

Azzurro Specialist Coffee and Tea Tel: 0844 324 9293 www.azzurrocoffee.com

DRAM NOVEMBER 2018 19

"Their professionalism is second to none; the energy and enthusiasm in which they approached the Hutchesons project was exceptional.

We always enjoy collaborating with Mosaic and time after time they deliver a fantastic standard of service� - Rusk & Rusk

226 West George Street Glasgow. G2-2PQ

office@mosaic-ad.com

0141 554 6977

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Suppliers of fixed seating, bar stools and chairs

JC Upholstery would like to wish good luck to all the team at Rusk & Rusk. w: jcupholstery.co.uk e: info@jcupholstery.co.uk 20

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SO L.A. 43 Mitchell Street, Glasgow

DESIGN FOCUS

T

he couple behind Glasgow’s Butchershop Bar & Grill, Hutchesons City Grill and The Spanish Butcher, James and Louise Rusk, aka RUSK & RUSK have launched their latest concept – a 150-cover restaurant, bar and events space called So L.A., on 43 Mitchell Street. It’s over two floors, ground and basement, with the ground floor housing the bar and restaurant and a basement space called The White Box Subterranean Urban Garden.

The 6,000 square foot property now houses a brand new interior, and there’s something quite mysterious about what the Rusks have done here because all you can see from the street is a ‘corridor’

BY JASON CADDY that has been created by placing the back of the bar running parallel right the way across the window. Then there’s the foliage, which only further obscures the view from the street.

James Rusk, who very excitedly covered pretty much everything, was kind enough to give me a guided tour, plus I also got to speak with Louise, and it turned out that creating this whole sense of mystery was absolutely intentional. It was also plain to see just how much blood, sweat and tears went into the project.

Commenting on the design process, as well as the bar’s design, James said, “Louise and I have got very similar DRAM NOVEMBER 2018 21

DESIGN FOCUS understanding of aesthetics, even though we come from different points, and we also have such great people around us, and So L.A. is an expression of Rusk & Rusk. We work with the same people like Mosaic Architects, so you can build a language, and what this means is that you can jump steps because there’s a shorthand between you. You can push things further.”

He continued, “You have a vision in your head, but it can take a while to source because you don’t want it to look pretend. So L.A. has a California feeling. It’s otherworldly. It transports you. It’s an old street but it’s a new build. The lighting is so very important in here - again, think California, think sea, sand, trees...and then you’ve got this full blend of cultures, like Asian, South American and European influences in there too. You also have all the different temperatures when you go from wine country in Napa, all the way down to the south, and as you go down the Pacific Coast Highway 22

DRAM NOVEMBER 2018

the temperatures change. It’s a massive stretch of land.“ The ground floor restaurant space is designed for both small and group gatherings and features leather booths, intimate dining tables and a 25-foot concrete-topped, fluted teak bar. Carefully considered lighting and sound systems add the finishing touches to the downtown L.A. atmosphere.

Said James, “Calling a place So L.A. was a real jumping off point from the point of view of a food offering. It was finding a way to combine the style, the vibe, the food and make it all hang together.

And this has taken quite a long time, to make sure it was a cohesive journey and not just a bunch of random stuff.”

The ground floor really is a design triumph, with horseshoe-shaped dark ribbed leather booths that are underlit, and banquette-style seating. The lighting is very soft and subtle and is cast from a mixture of exposed filament lighting that hangs from the ceiling,

mixed with low-hanging pendant lights above the booths. The walls are bathed in a pink light and blue light which sets a really chilledout tone.There’s a real industrial look and feel to this floor, mainly on account of the smooth concrete floor and the exposed breeze blocks. There’s a bit of an Asian flair thanks to the tables, plus the light bounces off the lovely poured concrete floor, slightly industrial but soft all the same.

The bar itself itself benefits from being backlit with shafts of natural light from the window that find their way in. Along the bar are some really interesting tub ‘stools’ in burgandy leather.

Downstairs, via a dark staircase with a carved wooden handrail that is backlit, and with nods to the 60s and 70s, and you suddenly go from black to a completely white space that is The White Box Subterranean Urban Garden. There’s a huge sign welcoming you into the space that is backlit in white light againts the white wall.

Congratulations to Rusk & Rusk on their latest venture DRAM NOVEMBER 2018 23

DESIGN FOCUS This is one huge space with its own bar and a black curtain at the midway part to soften the space as well as cordon off an area for multi-purpose use. It houses 80, making it ideal for private dining, product launches, weddings and corporate functions.

On the day of my visit they were just putting the final touches to the basement’s design. Said James, “There will eventually be creepers hanging in here. The concept is that we don’t want to feel like you’re in a basement. We want it to feel like you’re in a really cool L.A. photographer’s studio. I believe this is unique in Glasgow, this level of capacity and this level of finish. This is the jewel in he crown, it feels fun, it feels funky.”

He continued. “There are nods to 60s and 70s and we have played with using breeze blocks, like softening some up with painting techniques while keeping others exposed. I call it a super-finished unfinished-finish.”

And we have to mention the bathrooms, espeially the ladies. There are a row of cubicles, each with its own sink, and a communal area with a lovely green velvet couch and huge vanity mirror. The gents, meanwhile, is a blend of old and new – including a sideboard that James got on ebay for £100. Said James, “The bathrooms are very clean and simple – and fun. The Ladies toilet is a mixture of breeze block, pink tiles, metal and bling. The challenge was to make all of this hang together.”

The last word goes to Louise Rusk. She said, “We founded RUSK & RUSK in Glasgow because we love the city and we are committed to creating amazing spaces with global appeal.

Our investment in Mitchell Street is a continuation of our commitment to the city and its economy. At RUSK & RUSK, we are deeply committed to bringing cutting-edge spaces to Scotland – and we believe So L.A. delivers on both of these things in a big way.” n

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THE ‘Y’ FACTOR: YOUNG ENTREPRENEUR Q&A THIS MONTH WE PRESENETD SOME OF SCOTLAND’S MOVERS AND SHAKERS WITH QUESTIONS RANGING FROM WHAT FIRST LIT THE ENTREPRENEURIAL FIRE UNDER THEM, TO WHICH BAR THEY LIKE TO CHILL OUT IN. HERE’S WHAT THEY HAD TO SAY. the source material we take inspiration from. Myself and Rachael both quit our jobs and moved city’s to try and start something of our own. A terrifying prospect. But we had an idea, a drive to try and we knew that if it didn’t work we would pick ourselves up and try something else. I think our customers really appreciate that we are passionate about what we are doing and the source material we focus on. Before we do anything we ask ourselves what we would like to see if we were the customer and make sure that’s what we end up with.

How do you go about striking a healthy work/life balance and how do you relax?

It can be difficult. Your own business affects every aspect of your life and never really leaves your mind. One particular challenge for Rachael and myself has been ensuring our work life doesn’t affect our relationship. But we love what we do, we’re proud of what we’ve built together and it never feels like a chore to be coming up with exciting new ideas. Outside the bar Rachael loves to spend time with family and friends, as bar work can mean your schedules don’t often match up, so it’s incredibly important to her to grab dinner, a cup of tea or just have a chat. I love nothing more than binging a new TV series or playing through some of the many video games I have picked up and not yet had chance to complete.

LINDEN WILKINSON & RACHAEL CARPENTER Pop-Up Geeks, Edinburgh What first lit your entrepreneurial spark?

It was ‘A Song Of Ice & Fire’ by George R.R. Martin, which inspired ‘Game of Thrones’, which first drove us to try and bring fictional drinks to life. The vivid descriptions of Food and drink, in particular the wines, got us talking about the closest real world equivalents. After a lot of research into the flavours, culture and even the weather in Westeros (Game of Thrones’ fictional setting), we settled on six wines which we felt were close In both flavour profile and origin to those described in the books. We held a wine tasting shortly after which was an absolute sell out, then moved to Edinburgh where we began focusing on cocktails and our themed bar Blood & Wine was born.

We knew when we began to seriously consider our own themed bar that trends and therefore themes usually lose their traction pretty quickly, so we decided that short runs of different themes could be the way to continuously reinvent our bar as something new and exciting. The ball has just kept rolling from there!

What qualities does a successful entrepreneur need?

I would say that the things which have driven our business forward are a willingness to take risks and our passion for our concept and

Have you noticed any emerging trends in the on-trade?

I think people have begun to appreciate quality over quantity in what they are drinking and are looking for more of an experience when they head out. Bars are having to be ever more creative with their ingredients, serves and setting to keep up with customers who are more experimental with their drinks choice. This just means the bar world is always getting more interesting. Bars are also taking much more responsibility for creating less waste and being sustainable in what has always been a very wasteful industry, which is really inspiring us to change for the better.

What are the biggest challenges facing your business?

Creating our own identity. The buzz and excitement surrounding each new theme is what brings people to us and helps us to engage with a whole new audience every time, but we work really hard to ensure that people remember The Pop-Up Geeks for the quality of our drinks and service rather than just the themes, which are an important part of who we are, but we don’t want them to be the only reason people come to the bar.

What is your favourite bar? Where do you go to chill out?

It’s Lucky Liquor. They’ve a lot in common with us, like changing their menu every quarter. They’re always working to be as creative and innovative with their drinks as possible, pushing boundaries with an awareness of current trends and initiatives. They’re some of the most down to earth people we’ve met. They’re generous with their knowledge about running a bar.

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IAIN MCPHERSON Panda & Sons, Edinburgh What first lit your entrepreneurial spark?

It started at school out of boredom. I always wanted to lead in the right way from a young age. When I went to university, I started out running a monthly club night called Guerrilla Radio, at the old Bongo club in Edinburgh. Then, when I started bartending, it was the first job I was passionate about and I was excited to turn up to work everyday. After a year or two, I knew it was the industry I wanted to be in for life.

What qualities does a successful entrepreneur need?

Qualities that an entrepreneur needs are resilience, organisation al ability and a strong work ethic. Nothing goes as smoothly as you hoped for. You find that you’re constantly out of your comfort zone and entering the unknown. New stresses arise, but you need to keep reminding yourself why you’re trying to do what you do.

There’s a fine line between a dreamer and an entrepreneur, but not many people make the leap into entrepreneurship. They key is to not blame other factors as to why it never happened. It really is up to you to make it happen.

How do you go about striking a healthy work/life balance and how do you relax?

You need to sacrifice a lot at the beginning because there really isn’t a healthy work/life balance when you first start out. The priority is to make sure your business gets off the ground, survives its first 26

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year, and makes a profit. Only once you’ve achieved this, and have a routine, then you can start planning a healthy balance and some relaxation time. Organisation is key. It’s hard to switch off. I’ve never really had a day off. Although I generally choose a Saturday evening and Sundays as the times I don’t physically go into work.

Have you noticed any emerging trends in the on-trade?

Due to more and more people going out on their own, you find so many more brand agencies, interior design companies and hospitality consultancies. This has enabled our industry to move forward at a lightning pace. You can find any company to help you with anything these days.

What are the biggest challenges facing your business?

If Brexit implodes we’ll see a lot less disposable income, which would lead to less people drinking and eating out. More and more bars are popping up, faster than the rate of population growth, so with increased competition comes bigger challenges to maintain profit.

What is your favourite bar? Where do you go to chill out?

My favourite bar really depends on where I am and how I feel. My bars are a reflection of this. If I want to go ‘fancy fun’ then I tend to drink at Panda & Sons in Edinburgh or Duello in Los Angeles. If I want to let my hair down, I would end up at Hoot The Redeemer in Edinburgh. If I want some chilled drinks with pals, it’s Nauticus in Leith. Bias aside, my favourite bars would be Dandelyan in London (whilst it’s still open) and Existing Conditions in New York. You also just can’t beat a proper old-school boozer.

ANDREW ‘MACKY’ MCMAHON The Bon Viveur Group, Dundee What first lit your entrepreneurial spark?

My dad was a publican back in the 80s and I really enjoyed watching him work, and having fun with staff and customers, and soaking up the general buzz of a busy bar of course. I knew from that point that this was something that I really wanted to do.

After taking my first bar job at 18, at Laings in Dundee, me and a friend decided to offer out our services for private functions.

We approached what was Donaldson’s College for the Deaf in Edinburgh to ask them if we could use their front lawn on which to pitch a marquee on Rugby International match days in exchange for a small charitable donation and to our astonishment they said yes. We went from a 100 to an 1100-capacity marquee to take the pressure of all of the bars in the area which were always packed on international game days. The school was eventually sold for a housing development, which put the tin lid on that particular project.

What qualities does a successful entrepreneur need?

Having a business partner whose skill-set complements yours is a good starting point and I have that in Jakub Zakrzewski. Confidence and belief in the concept and in myself to execute it is also key.

You’ve also got to take on the opinions and the advice from those people around you. Plus you need determination, even if what you are doing doesn’t turn out to be exactly what you hoped it would, there’s always a way. You also have to accept your limitations, whether physical or financial, and then you can adapt accordingly.

But I think that the most important thing is to surround yourself with good people.

How do you go about striking a healthy work/life balance and how do you relax?

This is a very full-on/hands-on industry. The balance is helped by enjoying what you do and treating it like your social life. This industry is very good for trips and days out, affectionately known as jollies’ and passing these off as work is one of the perks. I relax by golfing and watching the mighty Manchester United, well not so mighty these days! I think that you should also bear in mind that friends and family always come first.

Have you noticed any emerging trends in the on-trade?

The public see a far wider range of beers and spirits because of all the media we’re all bombarded with these days, and they therefore see themselves as connoisseurs. Then, when they go into a local bar, they expect to be able to try them with the correct serve and glassware etc. This has raised the standard across the board and that’s why you have to have well trained, knowledgeable staff to make them – which we have of course!

What are the biggest challenges facing your business?

The lack of midweek trade is definitely the hardest part of the job. Folk are so much more health conscious these days (we’re surrounded by gyms!) and healthy activities are going up the way while midweek drinking is going down the way. We’re doing healthier menus to try and boost the midweek dry sales and mocktails to try and drive the wet sales.

What is your favourite bar? Where do you go to chill out?

We have five Dundee units in our group – The West House, The Darcy Thompson, The Tinsmith, Gallery 48 and Toms – all very different in style, so I can always find one on which to hang out/ chill out in depending on my mood! To get away from it all, it has to be Dundee’s 3 Session Street, a brilliant bar from two brilliant bartenders, Dan and Chris, who decided to open their own place.

DRAM NOVEMBER 2018 27

KEVIN SMALL, JOANNA NETHERY & PETER MCKAY Five March, Glasgow What first lit your entrepreneurial spark?

I’m not too sure we see it like that! We’ve all had a vast amount of experience in hugely varied situations in Scotland, and for Pete and I many years abroad. We’ve been exposed to the best (and worst!} this industry has to offer and by some small miracle it’s translated into a balanced wee team. We’re not seeking vast fortune or trying to take over the world, we’re just young and excited, noticed a few gaps and figured we might as well be the ones to try and fill them.

What qualities does a successful entrepreneur need?

Ha! We’ll tell you when we find out! A good balance of sincerity and humour thus far. Enough humility to laugh at yourself when you have the worst idea. Overthinking is the enemy. Keeping ideas fresh, and motivating the creatives in your extended team, are key.

Recognising that your staff are one of the most important things to invest in – they’re the first and last impression of your business.

We’ve been really lucky to have found the team we have. We couldn’t do it without them.

How do you go about striking a healthy work/life balance and how do you relax?

I’m one for getting out of the city and finding some fresh air, Kev’s great at trying out new spots, nobody knows what Pete does the enigma.

28

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Have you noticed any emerging trends in the on-trade?

Deviating from the mainstream, and it’s been so good to see.

Glasgow’s food scene is thriving like never before and people seem to be thinking about a healthier approach to dining, minimising waste and harmful byproducts. Everyone seems to be more willing to try things they don’t necessarily recognise. Stuffy service has to be on the way out (casual service can still be great) because it’s got to be attentive, non-overbearing and friendly – humans interacting with one another as normal folk. We want to build a place in which everyone feels respected and, whether serving or dining, it’s a place to enjoy and feel settled.

What are the biggest challenges facing your business?

Crashing out of the single market! It’s quite nerve-racking to think that the UK is looking to align so heavily with the US post Brexit. Adopting American standards of food safety is terrifying.

We’ll never do it because our chicken and eggs are free range (we don’t advertise it, we just think it should be an industry standard), our wines are all organic and suppliers are as local as we can find. It’ll just push prices up to maintain the same standards.

What is your favourite bar? Where do you go to chill out?

Glasgow’s Big Slope is an all-time favourite. The Admiral in Glasgow, too. No pretence, just good people doing what they do. Then there’s The Kelvingrove Cafe – the staff, the drinks, the one and only Barry Oates. What’s not to love?! It’s not a bar per say, but Crucible in London has to be one of the best places to spend time!

@dramscotland

SUE SAYS

/dram.scotland

I

popped along to see James and Louise Rusk’s latest venture So L.A. and it is certainly a lively space. It’s not only the new bar and restaurant that looks buff but James too has embraced the L.A. vibe with a newly honed gym body. As he told me, “I couldn’t very well open an L.A. bar without looking the part.” I am also delighted that they have lobster rolls on the menu – when I visit my dad in Marblehead it is one of the relaxed dishes I most enjoy at his local The Barnacle. Coincidentally James’ dad lives nearby!

It was certainly a busy month for Louise Rusk, not only did she open So L.A. but she also presided over the charity do Killer Heels and Cocktails at the Grand Central which raised an amazing £100,000 for Action Medical Research. It was an absolutely fab day. Well done.

Another person who deserves a massive pat on the back is Angela Vickers CEO of Apex Hotels. She was this year’s hit ‘Last Man Standing’... so named by the original Last Man Standing Craig Stevenson of Braehead Foods, who for a year raised cash by being the last man standing at every HIT event. He passed the challenge on to Paddy Crerar, who passed it on to Oli Norman, who then bribed Angela to do it next, and she has now asked me. However, not everyone has to be the last man standing at every HIT event...

Angela organised, as her challenge, a G&T Afternoon Tea which was fantastic. It had one of the best fashion shows I have seen from the wonderful Elizabeth Martin. It was so good that I think HIT should make this an annual event. Just saying!

thought that Scotts was great. Super location, great design, and it also has a real buzz (excuse the pun) about it. Well done to all concerned. Once again Buzzworks have nailed it.

I was also at a dinner to celebrate Benromach’s 20th Year. It took place at the Edinburgh Grand. It was certainly Grand! The company was pretty good too, as was the selection of whiskies that Distillery Manager Keith Cruickshanks chose for us. It’s hard to believe that it has been 20 years since the late David Urquhart told me about G&M’s plans for the distillery. And it’s great to see his sons travelling the globe spreading the message.

It’s a funny thing there are months you hardly do anything at all, then there are months when you get umpteen invites for the same day... and that’s just what happened last month. And I haven’t yet managed to be in two places at one time, although I do try!! That’s why I’m always late!

Next month we have our Roundup of the Year... working on it.

I’m already

However, my event will be around health and wellness. So I will be looking for some support to get this off the ground.

Obviously, health and wellness is a massive issue for the trade and I am looking forward to getting my teeth into it.

I was very sorry to hear that Andrew Fairlie was hanging up his apron in the kitchen. As many of you will know he has been battling a brain tumour for more than a decade and he feels that he is no longer fit to work in the kitchen at his restaurant at Gleneagles.

However, following the announcement he married his long-term partner Kate. I am sure it was a lovely occasion. We wish Andrew and his new wife all the very best.

I met a few licensees and hoteliers last month to go over the rates issues, which as I said earlier this year, is set to run and run and run. Something is very much amiss on the valuation front. I am amazed that the Government has not picked this up considering the number of people who have said the rises are unsustainable for their businesses. Ultimately if there is not a resolution the hospitality industry will be crippled by job losses as businesses close. If you want to get involved in a protest contact me at susan@mediaworldltd.com I joined Billy Lowe for a bite of lunch at the newly opened Scotts at South Queensferry at the end of last month, and I thoroughly enjoyed myself. Of course Mr Lowe was on top form, but equally, I DRAM NOVEMBER 2018 29

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