Magazine May 2021
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I can’t put into words how good it makes me feel to see venues open. The passion & desire I have witnessed on speaking to many of you across the hospitality indusry has been amazing & the positivity has been genuinely inspiring for me. Although things are still not ideal & there are still challenges it is a positive step and something to build on. We want to encourage everyone to look at what can be done instead of always looking back and try as much as possible to move forward as an industry in the most positive way possible. We continue to provide insights from leaders & venues across the hospitality sector looking at what they are doing to overcome challenges to inspire others for the better of everyone involved . This month we speak to the ray of sunshine that is Louise MacLean of Signature Pubs Group & tap into the wealth of knowledge of Paul Waterson on their thoughts and experiences. We also take great pride in officially announcing our partnership with Go Radio & The Ben to bring you the biggest celebration of the year which is The OnTrade Scotland 1st Birthday Bash on Aug 14th in the Doubletree by Hilton. Live chart topping music Drinks & Cocktail Sampling Special Guests Awards One of a kind charity auction and much much more for a full list of the event check out the info inside the title or vist the website at www.ontradescotland.co.uk All proceeds from the night will go to The Ben Show your support and have a great night doing it Tables of 10 available for only £350 For your table email firstname.lastname@example.org As always Stay safe Stay positive It’s amazing to have you all back!!!!!!!! LET’S GO
Justin Wingate Director at TopGunMedia For press enquires or advertising opportunists please call or email: Email: email@example.com Telephone: 0141 556 4111
Louise MacLean of Signature Pubs looks to the future
Good to have you back hospitality begins to reopen
Launching OnTrade Scotland’s first birthday bash
Paul Waterson on hospitality sector upport
Industry News THE BEN APPOINTS WARREN PAUL AS PRESIDENT Warren has been elected as the new president of the Scottish Drinks & Hospitality Benevolent Society at the charity’s AGM. Officially known as The BEN, the charity helps former and current workers of the drinks trade facing hardship, providing social, financial and emotional support. In his new role, Warren will head the charity’s board and drive operational strategy, working closely with chief executive, Chris Gardner, to optimise fundraising and the delivery of services for beneficiaries. Warren was elected vice president in 2019. His presidency was announced at the charity’s annual general meeting in April 2021. Warren is a well-known face in the licensed trade as managing director of Paramount Creative. The United Kingdom’s most dynamic and creative events and design firm. The journey for Paramount Creative started over a decade ago with just a small team with a big vision to create outstanding events and design in a way which clients would see growth in their business.
ACCESS GROUP ACQUIRE DEVELOPMENT PARTNER FOR HOSPITALITY SECTOR The Access Group has announced its acquisition of CPL Learning, the UK’s leading learning and development partner for the hospitality and retail sectors. CPL Learning will be incorporated into The Access Group’s sector specific Hospitality division, which partners with more than 1,500 customers in the UK, to deliver cost savings, improve productivity and give them the freedom to focus on guest experiences. The addition of CPL Learning to the Access Hospitality Management Suite is the latest in a series of best-of-breed market-leading solutions that provide a fully integrated technology service for multiple operators within the hospitality and retail sectors.
Jamie Campbell, Director of Learning – Hospitality, of CPL Learning will join Access Hospitality to support the integration of resources across the two businesses and a seamless transition for customers.
GLASGOW’S VOCO GRAND CENTRAL HOTEL PROJECTS A BRIGHT FUTURE Voco Grand Central Hotel shines a light on hotel history in a stunning light show. The show, running throughout the week, celebrates the reopening of ‘Glasgow’s most loved hotel’ on Monday April 26 following a multi-million refurbishment to become a voco branded hotel, part of IHG Hotels & Resorts, after more than a year of closure due to Covid-19. Paul Bray, Area Manager for IHG Hotels & Resorts UK North and General Manager of voco Grand Central Hotel said: “It’s been a really tough year for so many people and as hospitality reopens in Scotland we’re excited to celebrate the rebrand of our iconic hotel by looking back at some special moments from the hotel’s rich history. The word voco is inspired by the Latin for ‘come together’ and this couldn’t
be truer for us at Grand Central Hotel, a place where many guests have chosen to connect and spend special times together across the years. As we enter a new era as a voco, we hope many will choose to return to voco Grand Central for those special moments when we can reunite and come together again.” The free light show illuminates the hotel’s icon clocktower with spectacular archive imagery documenting the vibrant history of the hotel; from the building of the station in 1870s, through the golden age of travel as a British Transport Hotel when Hollywood stars including Gene Kelly, Nat King Cole and Frank Sinatra stayed as guests, right up to the present day and celebrating the future as a voco hotel. Memories and pictures contributed by former staff and guests are also captured in the projection alongside the words of local playwright Laurie Motherwell in audio poetry which celebrates Grand Central’s cherished place at the beating heart of Glasgow for almost 140 years.
Brand News £76,000 OF FREE HAND SANITISER MADE AVAILABLE FOR HOSPITALITY A drinks industry partnership has seen the production of more than 11,000 bottles of hand sanitiser made available for hospitality businesses as they prepare to reopen from Monday 26 April in line with government guidance. The 500ml bottles were produced by Tennent Caledonian Breweries (TCB) and the Glasgow Distillery Company (GDC) as part of ongoing support for the on trade. 5,500 litres of TCB X GDC branded hand sanitiser, worth more than £76,000, will be made available for Tennent Caledonian customers via their sales managers and will be included with deliveries as venues across the country get ready to welcome
consumers back for the first time in months. The move is the latest addition to TCB’s ongoing support for Scotland’s on-trade over the last year, including swapping old-for-new kegs, creating payment holidays and providing customers with guidance on applying for the various government support initiatives, among others.
SCOTTISH TRADE BODIES ADVISE A PLAN TO GOV AWAY OUT OF LOCKDOWN Scottish Licensed Trade Association,Scottish Hospitality Group, UK Hospitality, Night Time Industries Association and the Scottish Beer and Pub Association have written to the government setting out a “pragmatic approach that will avoid catastrophic business failure across the sector”.
The study also found that under the newly proposed Level 2 changes, 91% of businesses could be operating, which would generate a turnover of £1.2bn and support 68,000 jobs. This is compared to current Level 2 restrictions in which only 73% of business could operate, generating a turnover of £634m and supporting only 34,900 jobs.
A united set of recommendations from organisations representing Scotland’s hospitality sector have been submitted to the Scottish Goverment urging Ministers to mirror the reopening plans for England as closely as possible, with the stripping away of additional restrictions such as a curfew and serving alcohol only with a meal.
Willie Macleod, executive director, Scotland for UK Hospitality said: “The trade bodies have worked closely to propose workable reopening measures to Scottish Government which would improve the viability prospects of hospitality and licensed businesses which have been among the hardest hit in any sector over the past year. UKH urges the Scottish Government to agree a plan for reopening that will remove any risk of vulnerable businesses failing at the eleventh hour.
The industry proposed level system would save over 60,000 jobs and contribute more than £1.2bn to the economy in the short term by altering the levels in the Strategic Framework, the groups claim. However, the groups have also suggested a series of small tweaks to the current levels system that would allow the sector to meet both public health and economy objectives as strict Covid measures remain in place. The groups point to research by Biggar Economics which shows that this proposed pragmatic approach is “essential if the Scottish Government is to avoid catastrophic business failure across the hospitality sector”. The figures show that under the current Level 3 restrictions, 54% of hospitality businesses could be operating, which generates a turnover of £269m and supports 21,900 jobs. If the government was to open with the proposed Level 3 industry change, 73% of businesses could be operating, generating a turnover of £927m and supporting 53,300 jobs.
“The plan for reopening Scotland’s economy has to acknowledge that hotels, bars and resteraunts are still at severe risk and must place the survival of our sector, which will be integral to the economic recovery of the country, at its heart. The report from BiGGAR Economics shows how the reopening of hospitality venues can secure jobs, kick-start the vital supply chain and ensure that public health remains a priority.” Stephen Montgomery, group spokesperson for the Scottish Hospitality Group, added: “We hope that this latest research will give the Scottish Government the push to re-address the current levels system which has unfairly targeted our industry since last year. “All of SHG’s members remain committed to rebuilding consumer confidence so that we can begin trading safely in the coming months, and I am confident that these figures will solidify that trust amongst our customers.”
Louise MacLean looks to the future For this months insight from influential people and groups across the trade to hopefully give some peer to peer support to the wider hospitality sector from other living and breathing it on a daily basis, we speak to the always positive & inspirational Louise MacLean Business Development Director of Signature Pubs Group and discuss them, government plans and the restrictions and the future. For people who may not know how many different types of venue are in the Signature Pub Group? We have 21 venues: 2 hotels, restaurants, bars, pubs, gastro-pubs, a (sadly now closed) nightclub, late night speakeasy, competitive socialising venues, microbrewery. All individually styled and operated. Kyloe – renowned gourmet steak house which
pivoted well to offer an excellent “STEAK ME HOME” offer during lock down, The Spiritualist – Glasgow’s Merchant City, incredible cocktails, Cold Town House in Edinburgh’s Grassmarket, fantastic beer range, pizza’s and THAT view from the roof terrace. I have miss them. I miss seeing our people, attending the cook offs, chairing planning meetings, discovering the innovation and ALL the fun. Operating such a diverse
portfolio of venues brings challenges as there are very few synergies but it is also such an opportunity to experiment and delight customers. What you would like to see from government and councils to help move forward in a better way for venues like yourself? All we want is to be understood and heard by local and national government and I don’t think we are there yet despite assurances to the contrary. I would love to see our councillors and elected officials really trying to understand our sector and I don’t mean by working a shift. I mean by coming to the venues and watching how hard the staff work, how the GM controls the operation, how educating some consumers is tough, understanding sales, less cost of sales = GP but net profit is another formula altogether! Flexibility is key and we haven’t seen much evidence of that so far. Some operators have tried to innovate for reopening but found the lack
of support from local authorities disappointing. For example, being unable to have tents or “temporary structures” outside our venues due to proximity to a listed building and a law that prohibits attaching anything to a listed building. This has meant that we only have parasols and some wind breakers which offers limited protection from Scotland’s less than glorious weather. How have you found the support and engagement from your suppliers through the period? Our suppliers have all been hugely supportive during the pandemic – and us to them. We remain committed to the “shop local” message and Signature relies on local provenance and quality statements throughout our menus. The brands we work with from Johnnie Walker, to Pernod Ricard, Heineken to Fevertree have all been hugely supportive of our reopening plans and this support has led to attractive and vibrant outside areas as well as reassurance to
our customers that we will always work with the best brands in the country to provide the best experience for our customers. Recognisable brands provide further reassurance to customers as we emerge from lockdown.
and with the guidance. Our customers expect this of us, they know safe hospitality, such as how we operate our venues is safe and we will continue to reassure customers and staff of this during every visit and shift.
What are Signature Pubs plans moving forward to re open and beyond?
You are also responsible for Cold Town Beer , how are things going with the brand and do you have plans to expand this line?
We are delighted to have opened 8 venues w/c 26th April – those with outside areas. The Huxley, McLarens on the Corner, Cold Town House Edinburgh, Church on the Hill, Glasgow, The Saint in St Andrews, The Meadowpark in Bridge of Allan. From 17th May we will open more venues where we have adequate demand. Some locations are quieter than others and we won’t open venues until every one is viable with footfall and bookings. I’m concerned about the city centre venues without commuters, office workers and tourists whilst the suburbs are thriving and our more community bars are really popular which is fantastic to see. We really need local councils to support city centres and when the time is right encourage office workers back in. The introduction of Sunday parking charges in Edinburgh’ city centre and I personally don’t see that as an encouraging or welcoming sign. We will continue to open venues that are wholly covid compliant and we remain committed to working within the restrictions
Cold Town Beer has enjoyed great rate of sale since launching in the on trade in 2018 and is a cracking wee craft beer brand. We worked with the design geniuses at Thirst to create a beautiful brand and hired a fantastic head brewer to create a sessionable craft lager that’s not too hoppy and just the right side of sweetness for the Scottish palate. The success of the lager gave us the confidence to expand and produce NEIPA, Pale Ale, Czech Pilsner and really interesting and fun brews like Raspberry Berlinerweisse, Edinburgh Donkey and for charity, Doddie Beir where all profits were donated to My Name’5 Doddie foundation for MND research. During lockdown we installed our own canning line and are now beginning to launch into the off-trade working with Filshill and direct to store too with the independent channel. Cold Town has a lot of scope to develop and it’s a joy of a brand to work on.
Appointments THE NEW ARCHANGEL We speak to Stacey Stewart on becoming the new GM of Angels Hotel and her journey to the role.
As a lot of young people do to be given a start in life, I started in hospitality at 17, alongside my mum working part time in a hotel restaurant to make some money for summer holidays with friends. I always thought that’s what young people did to tide themselves over, with no real idea, but it was clear very early on the trade had gripped me. But I left hospitality due to being told to find a ‘proper job’ and pursued a HND in Biomedical Science as well as a teaching career within Maths at Strathclyde University. But after years spent hitting the books, I realised Hospitality was my true calling. I joined Buzzworks, who are the big players in Ayrshire where I am based, full time 5 and a half years ago to try and build a career within the industry. I was then presented with an opportunity to join Lisini Pub Co at their flagship venue Angels Hotel in Uddingston and everything just clicked into place. Joining another family business wasn’t daunting at all – there are so many similarities with the structure, training and professionalism, but the passion at Lisini Pub Co was amazing to experience first-hand. I progressed over the last 3 years from Assistant F&B Manager, to Restaurant Manager, to Assistant GM to GM...and what a journey it has been! I have learned a vast amount of skills through all areas of the business and it has been such a rewarding experience. With some of the best people in the business around me to help me along the way. Angels as a venue is a delight to work in, we cater for all. Breakfasts through to late night the place is always buzzing. We now have our brand new external Belsazar Garden Terrace and outdoor bar to add to our already well-established reputation and I can’t wait until we throw open our doors, welcome back all of our customers old and new and continue to be the number one venue in the area! 9
Calling all Mixologists Magnum scotch malt whisky cream liqueur is crafted and bottled in Edinburgh and is now the only scotch malt whisky cream made in Scotland. Made with single malt scotch whisky from Speyside and no added spirits Magnum is a premium cream liqueur. Magnum is contained in a quick-chill, stainless steel recyclable and reusable flask. The flask is designed to keep the liquid chilled without the need for ice. Magnum is the ideal after dinner drink, a fantastic addition to your coffee or the perfect liqueur for cocktails. Our aim is to be the preferred cream liqueur of choice for the Scottish licensed trade. We are asking you to break with tradition and go for Scottish rather than Irish when it comes to cream! As a result, we want to offer Magnum to any premises interested in listing the brand to try it for themselves. Please contact info@ magnumcreamliqueur.co.uk to register interest. In addition, we have Magnum available to purchase through our distributive partner Inverarity Morton who are supplying Magnum at a discounted price for a promotional period. We have designed a couple of cocktails with Magnum however, we are not the experts! We are therefore ‘calling on all mixologists’……..to create a cocktail that is different to the traditional cream liqueur serves. Contact the above email address for samples and enter your cocktail suggestion. The winner will receive a years supply of Magnum for the venue. (Deadline for entries: 30th June 2021). Magnum- Tradition Transformed.
Magnum - Single malt scotch whisky cream liqueur crafted and bottled in Scotland. Contained in a stainless-steel, quick-chill recyclable and reusable flask.
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All proceeds from the event go to
14 AUGUST 2021 - DOUBLETREE BY HILTON HOTEL GLASGOW CENTRAL
A REAL CELEBRATION FOR THE INDUSTRY
HOSTED BY GO RADIO’S GINA MCKIE PERFORMING LIVE
SALAMANDER STREET WARRIOR
PLUS SPECIAL GUESTS PRESENTING THE ONE TRADE AWARDS WELCOME RECEPTION FREE DRINKS AND SAMPLING FOR TICKETS EMAIL INFO@ONTRADESCOTLAND.CO.UK TABLES OF 10 £350 WITH ALL PROCEEDS GOING TO THE BEN In case of any change in government restrictions which means the event is unable to take place tickets will be fully refunded
The double agents. Distilled in secret. Enjoyed in private.
S M A L L B AT C H H A N D C R A F T E D S C OT T I S H G I N A N D VO D K A D I S T I L L E D I N T H E C A I R N G O R M S
All About G.H.Q. Spirits The inspiration for G.H.Q. Spirits came from founder James McNeill’s love of books, movies, and the stories his granny would tell from when she was a dispatch rider in the second world war. It was a time when people faced absolute horror, but they banded together and got through it with the aid of a good stiff drink at the end of the day. A time of community and friendship, a nod to the past when people supported each other in the face of adversity by being there for one another. Folding the art of conversation back into our everyday lives when we are so used to just sending a quick text. Slowing the pace down and appreciating who and what surrounds us. Take these elements and you’ve got the ingredients for G.H.Q. Spirits! With a background in architecture, retail and international music promotion, James was co-owner operator of Pulse on London’s Southbank which closed in 2019 due to an international residential development. He was about to develop a new site in the City of London for G.H.Q. with its own brandled spirits when the pandemic broke out. So, he flipped the business plan on its head and set out to create and launch G.H.Q. Spirits in Scotland. He had attended a gin distilling course at Darnley’s Kingsbarns in early 2019, “I needed to understand the process,
no point in having an idea if you don’t know how to execute it. I spoke with Isabella Wemyss who gave me good constructive advice. It wasn’t until the pandemic struck that I really had to think on my feet. I reached out to a number of distilleries, and all were very cautious, I don’t think anyone knew where we were heading with this. My sister moved to Strathdon 5 years ago to set up a Sweet Donside luxury cabins. The Cairngorms are magical and quintessentially all that we hold dear to us of Scotland, marry that with some of the purest water in the world narrowed down my search to a specific area. Lost Loch already had a good reputation for producing their own award-winning spirits. They ticked all the boxes for me. Also – with the owners background in engineering their attention to detail was exact.” launched in November 2020. G.H.Q. Spirits recently picked up a gold and silver medal for their Vodka and Gin at the London Spirit competition. The gin is based on a traditional London Dry, infused with lemongrass, kaffir lime leaf and black pepper. It is very smooth, with a citrus twist and a dash of spice. The vodka is based on a traditional Russian recipe. Distilling with hazelnuts and Royal Deeside honey. It is incredibly smooth, with a lingering warmth and a beautiful depth, finished off with a hint of sweetness. “I wanted to create sipping spirits, like the idea of having a whisky, but with the versatility of using them in cocktails and with mixers”. We have had the reset button pressed. People have had time to think what is important to them, what have they missed and not missed during these periods of lockdowns. For me it’s about quality, more so than every people will appreciate the whole experience of dressing up and going out, be it for a cocktail, a meal or a dance. From doing blue chip corporate events and weekend parties for 3000+ clubbers to producing my own gin and vodka has been a huge learning curve. I’m now well versed in all stages of production, supply, distribution and consumption and I take my hat off to every single person who is part of that important chain. G.H.Q. Sprits are available for trade, if you would like samples please contact firstname.lastname@example.org www.ghqspirits.com 17
A game of two halves… For some of you reading this your premises will now be open, at least to some extent, both inside and outside, with alcohol being available outside only. This is a staged process, a game of two halves if you will. Others are still waiting for confirmation that their premises will be able to open in mid-May to welcome back customers and serve alcohol inside. While not every Jo Millar – Head of Licensing premises in Scotland has an email@example.com outdoor area, many of you 0141 370 8116 have been very creative in identifying parts of common ground, car parks and even roof terraces and the licensing team at Gilson Gray have been impressed by how many of our clients have been thinking out of the box! A new outdoor area comes with considerations. Not least what to put in the area, how to delineate it and whether to cover it. Some food for thought ...
LOCATION OF THE OUTDOOR AREA:
Location is all important and can cause an issue with licensing. If you have created a new outdoor area think about where it is located. Bear in mind there are still restrictions on service of alcohol in public. That means you need to link your outdoor area with your existing premises to ensure there is some way to deliver the alcohol to the outdoor area. If the outdoor area is across a footpath or road and not right beside your current premises/outdoor area, you may also have to consider safety in terms of how alcohol is served to that area and how the area is monitored. Pop up service areas, and even pop up bars, can work. Using new technology such as portable CCTV, and using old technology, such as walkie talkies which have made a great comeback for staff communicating from an outdoor area to inside.
TO COVER OR NOT TO COVER?
Being mindful of the smoking in public restrictions, covering an outdoor area can be a challenge. With our great Scottish weather, operators need to consider how to keep customers dry. While we hope for a good summer, ironically sun may be also an issue. Using parasols is not always practical as
these blow away easily and can be a health and safety/risk assessment headache. Pergolas, whether fixed or moveable, and marquees have therefore been the preferred choice for many premises. If a marquee is used, and there are sides on it, there may require to be heating/lighting installed. In that case building control will require input and could place restrictions on the area. Power sources need to be suitable for outdoors and wires need to be properly taped or covered to avoid potential tripping hazards. The other issue with a marquee is the restriction on smoking as it can become an enclosed area depending on whether there is an enclosure on all sides. Customers need to be monitored and those attempting to smoke inside a marquee have to be asked to leave and smoke outside, preferably in a designated area. Signage should be put in place.
With many premises operating street café and beer garden areas which are new to the premises and potentially temporary, delineation of the licensed area has to be considered. For street café areas this can be done in a number of ways including barriers and planters. Space is a key consideration for many using a street café area with some of these resulting in a customer area which is reasonably narrow. A wide barrier such as a planter is not practical and plastic barriers have been favoured. Be aware before obtaining barriers from suppliers with advertising on them that many Councils will not allow this. Some Councils will allow barriers with the premises name only but any decoration or advertising on the barriers should be carefully considered. Equally, with a new or other extension to a beer garden, making sure it is clear which area alcohol can be consumed in is very important. This is particularly important if a marquee is in place where smokers are being asked to leave the covered area to smoke. In that case you should have clear signage and delineation showing where the licensed area ends in order that no offence is committed by smokers taking alcoholic drinks with them.
DID YOU NOTICE THE NOTICE?
With all of the information licensees are required to display at the moment it can seem as though there is no space for the statutory notices, however, you still must ensure you have your licensing paperwork up to date. The following is an easy checklist: 1. Make sure if children and young persons are allowed access to the premises that there is a notice at every access point of the premises confirming where children and
young persons are allowed, the ages, times and any other information – this should be available on your premises documentation (operating plan); 2. The summary of your premises licence should be displayed – the whole premises licence does not require to be displayed. One part called “premises licence” should be kept safely in you back office (but not locked away as Police Scotland and an LSO can ask to see this). The section called “summary licence” should be displayed somewhere it can be seen by members of the public 24 hours per day – not in a frame (so it can be viewed freely and each page can be seen) and not behind the bar (so it is not out of reach); 3. The current Scottish Government regulations require that capacity is shown at the entry to the premises. While this may change depending on relaxation of regulations, operators need to state the current capacity. This should be displayed at each access/egress point to the premises/ outdoor areas; 4. Premises which have enhanced measures in place in terms of Scottish Government regulations are allowed to restrict distancing to 1 metre when customers are seated. A notice must be displayed where customers are entering a 1 metre distance area; 5. Out with the 1 metre area it is good practice to have posters/notices confirming customers should remain 2 metres distant. Equally premises should have notices reminding customers to use facemasks and wash hands; and 6. Some premises are able to operate a one way system in and out of the premises for access to sanitary facilities, ordering and similar and this is sensible and should be clearly indicated.
There is a requirement on staff members to wear a mask. Legislation came in to force indicating face coverings such as visors were not sufficient. It is acknowledged some staff members may be medically exempt. It is advisable to have those staff members wear something in order that customers can see why they are not wearing a facemask and, if staff are able to, to use a visor or alternative to a facemask to provide at least some protection to them and to customers. Badges and lanyards confirming someone has a medical exemption are available. In terms of other licence documentation, Police Scotland and LSO’s will still be checking correct staff (2 hour) training and personal licences are current and in place. Under Scottish Government regulations, many licensing boards extended the completion and submission periods for refresher training timescales for personal licence holders (this must be done every 5 years). It is worthwhile checking the personal licences of your staff to ensure refresher training has been done. If it has not been done, a new application for a personal licence might be needed and it is better dealing with that now before it becomes an issue. While strictly speaking premises only need one personal licence holder to be the designated premises manager, good management and due diligence means more can be expected. Numbers will be determined by the size of the premises and the type of operation. The main issue is if this relates to the designated premises manager named on the premises licence. Of you have any questions about the above or need any help with your outside area, licence, personal licence or training for staff, please contact Jo Millar on jmillar@ gilsongray.co.uk or on 0141 370 8116/07747 653417.
The right advice has never been more important. We’re honoured to have been chosen as the exclusive partner of OnTrade Magazine Scotland. As one of Scotland’s full-service law firms we’re able to offer specialist legal, property and financial services. We’re here to help in a time when support and clarity are needed most – offering valuable advice and insight on everything from licensing, business financing, employment and real estate. Different people. Different approach. Different results. To find out more please call Jo Millar on 0141 370 8116 or email firstname.lastname@example.org
EDINBURGH I GLASGOW I EAST LOTHIAN I DUNDEE
Paul Waterson on hospitality support We catch up with the vastly respected and influential hotelier Paul Waterson owner of the Golden Lion Hotel Stirling, on his thoughts as to what is needed from government & local councils to support the hospitality sector now and moving forward, the role & remits The SLTA have to play to the industry & the spirit shown by the trade and individuals across it. For those who may be unclear what does the SLTA do? The SLTA, which was founded in 1880, has three key remits and aims. Firstly to protect the trade, whereby we strive to defend and promote the interests of licensees and their staff. Secondly a trade development function by promoting, encouraging and providing training to ensure best practice. And thirdly, trade liaison. We deliver comment and information to members and the media on relevant subjects, and we are an avenue for the government to connect with all those involved in Scotland’s on-trade. We also liaise with other trade groups, licensed trade charities and other interested parties in the industry.
What do you want from Government & local authorises? It is vital that the Scottish and Westminster governments, and local councils, understand that when we “reopen,” we will still be operating under severe restrictions, particularly in regards to social distancing measures/capacity and in relation to operating hours. Politicians must understand that license holders will still have acute financial problems in the short, medium, and for many, the long-term. Under the tier framework even at levels one and zero, social distancing and hour curtailment means many businesses will lose up to 70% of their business. Many others, including nightclubs will not even open under level zero. Substantial fixed costs, around £11,000 a month for an average pub or bar, have had to be paid during lockdown adding to the financial burden, and for those with rented property and an unforgiving landlord it has been a disaster. Although the furlough scheme has helped greatly, employers have had to pay national insurance, pension and crucially holiday pay to employees. With all this in mind SLTA surveys show that the average pub has accumulated between £60,000 to £90,000 of
debt and accrued bills during lockdown. The grants system has been woefully inadequate during lockdown. This government grant help stops in April – our problems continue. So, what do we want for the licensed hospitality industry moving forward? The Chancellor recently announced that the furlough Scheme will end in 30 September this year. Westminster must look at extending this, for our sector, well into 2022. They must also make the 5% vat rate on hospitality permanent. This will boost tourism and bring our rate more into line with our competitors, which is important to us when one considers that VisitScotland figures show that 71% of foreign tourists go to a pub on a visit to our country - that’s more than Edinburgh Castle or Britannia or any other attraction on the tourist trail. We acknowledge the Scottish Government have extended our rates holiday till March 2022 however we would like this extended for a longer period. We should also take this opportunity to overhaul the rates system fully for all licensed premises. The current system halts reinvestment, penalises success, and is prejudicial to our businesses. If governments really want to help us to recover from lockdown then they must understand fully the precarious financial position many licensed business find themselves in.
What do you see for the future as the industry moves forward? The hospitality trade has always been resilient and innovative, and the entrepreneurial spirit is still alive and well in our industry. We are all trying to be optimistic and although we must hope the turnaround from Covid will be as short as possible, the sector can’t recover with one hand tied behind its back in the form of longer-term restrictions. I am confident that, in time, the outlook for our pubs and bars will be a positive one with people desperate to again encounter the pub/bar/restaurant experience. Moving forward I am sure there is much pent up demand for our services. During lockdown, there can be no doubt that people really missed going for a drink and a meal with their family and friends. Perhaps you never truly appreciate something until you can’t have it. When this is over our premises will continue to be the number one social pursuit in the country, the centre of the communities they serve and a real selling point for Scottish tourism. Licensed hospitality businesses are crucial for the country’s economic revival. Politicians must realise this and provide the proper financial incentives to allow all of us to trade without debt incurred thanks to lock down.
The King. Born and Bred. E S TA B L I S H I N G t h e K I N G i n t h e U N I T E D K I N G D O M
King of Cotton was established in the UK during April 1995,
Momentum gathered, and in 2003 the King of Cotton website
having been originally founded in the town of Gallarate,
was launched, making
Northern Italy in 1880 as ‘Re di Cotone’,
a wide range of quality
the Italian for 'King of Cotton’.
products available to all who desired
At that time, Re di Cotone was owned
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and run by Alceste Pasta. When Alceste
retired one of his closest partners, Signore
Pastorelli, took over ownership of Re di Cotone. The Pastorelli
family run the Italian business to this day and continue to supply outstanding cotton products throughout Italy to both retail and
King of Cotton is now the 'go to' supplier for corporations and
major commercial companies.
households throughout Europe. There are branches in London, Paris, Brussels, Nice and Marbella. With eight outlets across five
It was in 1995 that Hector James Gauld,
countries, King of Cotton’s finest cotton products can be found
asked his brother in law, Paolo Pastorelli for
extensively across the continent both online and in store.
permission to use the King of Cotton brand in the United Kingdom with the aim of
By choosing King of Cotton, you can be sure that you’re in the
suppling Hotels with premium products, principally from Italy
best place for all your bedroom and bathroom requirements.
but also sourced from around the world.
Behind the name lies a legacy and heritage that goes back to Gallarate, in the foothills of the Italian Alps 140 years ago.
So began UK’s very own 'King of Cotton’. Over the years King of Cotton developed a reputation for providing high quality cotton
We pride ourselves in having the highest industry standards
products, at fair prices with a high level
certificate ISO 9001 for our
continuous efforts to improve on customer service
Demand grew across the Hotel sector
and company efficiency.
and with guests making enquiries as to the source of the bathrobes and
It is our mission to supply
towels in their rooms, hotels began
customers with the highest
making these and other King of Cotton
level of service along with
branded items available for sale.
the highest possible quality of
The King of Cotton retail experience
goods, all sourced from highly
vetted, sustainable suppliers.
Turning a hotel room into a master bedroom. We’ve always had an extensive range of high quality bedlinen for the Hotel trade. The Hotel Superior Egyptian 400 thread sateen bedlinen is widely used by five-star hotels due to its easy-care finish. It’s also ideal for heavy and frequent laundering. Other popular linen includes the Hotel Classic Egyptian 300 thread sateen and the Easy Care Luxury 300 thread Polycotton sateen bedlinen.
Serving Scotland for 25 Years EST
We have an exceptional range of Duvets and Pillows
KING OF COTTON which include Down Feel Microfibre/Cotton Percale, The world’s finest linen and towelling and Natural Goose Feather and Down.
King of Cotton are offering Scottish customers a huge 25% discount on all Duvets, Pillows and Bedding Protectors. In celebration of the relaunch of Hospitality in Scotland. Visit our website, when you get to checkout with your purchase,*use the reader offer code:
SCOTLAND and you will receive a 25% discount. L O N D O N
P A R I S
B R U S S E L S
N I C E
M A R B E L L A
The Panther is ready to Roar Like most good stories this one begins in a bar. Paul Crawford, founder of Panther Milk and former co-owner of Glasgow’s world-renowned Sub Club nightclub was attending Sonar Music Festival in Barcelona where he was running fringe events with local club promoters. A local promoter took Paul and the other Sub Club owners, DJ’s and friends to Avesta Bar in the Gothic Quarter and it was there he discovered the delicious boozy concoction known as Leche de Pantera. The rest of the night will remain a mystery, but news quickly spread of this drink to other Glaswegians in attendance at Sonar and it wasn’t long before the bar was filled with fellow Scots wanting to sample this potent milky drink. When Paul brought to an end 21 years of promoting, managing and eventually owning the Sub Club from 1991 2012 he had the idea of bringing the drink to Glasgow in a pop-up location. The Panther Milk Bar was born in April 2015 at the back of Bar Tabac owned at that time by old friend Fergus McVicar. Exclusively selling Panther Milk in 3 flavours (with vegan alternatives on request), the ‘secret’ bar was an instant hit selling out every weekend for the initial 3 months pop up. The stay was extended, and the bar became increasingly popular especially after a glowing review in Vice Magazine. It became a fixture at the bar for four and a half years, selling out regularly with a waiting list for tables every weekend and also became an essential destination for anyone starting on an epic night out. After the bar was sold by Fergus, Panther Milk briefly located to the basement of Toni’s Pizzeria on Gibson St before deciding to exclusively supply Bananamoon on Great Western Rd. Again, the demand outstripped the supply and when lockdown happened an opportunity arose. From the Barras in the East End emerged Bottle Drop, a delivery service taking popular cocktails and drinks to people in their homes during lockdown. With 160 litres sold in the first weekend it was clear that people’s thirst for Panther Milk had not faded and the impetus to make Panther Milk a drink brand gained momentum. Beastly Brews LTD was set up in August 2020 with Paul Crawford as the sole shareholder and owner of the Panther Milk brand. The brand is now collaborating with Dark Art Drinks, a drinks consultancy service run by Fraser McIlwraith, specialising in purchasing methods and brand sponsorship. With sustainability in mind,
the brand worked with Dark Art to create the world’s first oat milk based Ready To Drink cocktail which is now available in 6 delicious flavours. The brand is moving from strength to strength and have just recently announced an exclusive distribution deal with Hot Sauce through Dunns Food & Drink. Crawford says “It’s a very exciting time for the brand having just announced our exclusive distribution deal with Dunns. The drink really does speak for itself, it’s delicious, sweet, milky and boozy. The drink is very versatile but we recommend 3 ways to serve, super chilled 125 ml with a sprinkle of cinnamon, as a chilled shot or as an addition to other cocktails like vegan pina coladas or in a liqueur coffees. As a brand it was important that we aligned with a production company that we felt had the same ethos and with Dark Art was the perfect service to help produce an oat milk based cocktail quite like no other. We’re looking to scale the business quickly so I’ve decided to launch an equity based Crowdfunder which will be going live in the middle of the summer. This will allow us to recruit brand ambassadors and look at how we reach our goal of being carbon neutral by the end of this year. We want the brand to be all about fun and collaborative times and have several festivals already agreed to stock it this summer, and over 50 locations in Scotland with more in London, Manchester, Newcastle and Leeds ready to come on board. I’m hoping like everyone in the trade that after the pandemic ends, this could be the advent of the roaring twenties all over again.”
CHECK INSIDE FOR COMPETITION DETAILS
Pasta Made Simple for Perfect Al Fresco Dining Valentine Equipment and Cuisinequip are delighted to offer the perfect pasta combination, providing a varied fresh pasta menu that’s easy to prepare and great for al fresco dining. With a range of Bottene pasta makers capable of producing from 3 to 50 kgs of fresh pasta per hour, Cuisinequip can offer the perfect pasta maker for any sized commercial kitchen. The extensive die choice will enable chefs to create a unique and varied menu, helping them to stand out from the crowd! Bottene’s practical and easy to use pasta makers allow the chef to select their own ingredients to make high-quality fresh pasta, and the option of a variable speed cutter system, along with easily interchangeable dies, means that one simple recipe can offer a variety of menu options. Pair your Bottene pasta maker with a Valentine pasta cooker, complete with portion control baskets and automatic basket-lift, and you’ll be ready to manage a busy service, even with reduced kitchen staff to keep your kitchen Covid-safe. The Valentine’s simple controls make pasta cooking easy, whilst portion control baskets allow the chef to cook up to 6 different types of pasta at any time. The added automatic basket-lift feature will provide perfectly cooked pasta every time, allowing the chef to focus on other prep without the worry of overcooking. This perfect kitchen combination will provide a simple but varied menu that can be prepared and cooked with minimal staff interaction, because reduced staff doesn’t have to mean a reduced menu! 26 ontradescotland.co.uk
www.bdpcontractfurniture.co.uk INDOOR - OUTDOOR
Suppliers of Bespoke Banquette and booth seating Manufactured in our Glasgow workshop to a very high standard Suppliers of quality contract indoor and outdoor furniture Recovery and polishing service
Duck Bay Marina
The Speakers Maybole
37 Hepburn Road, Hillington Park, Glasgow G52 4RT Tel. 0141 883 0400 / www.bdpcontractfurniture.co.uk
DO YOU WORK IN THE DRINKS OR HOSPITALITY INDUSTRY IN SCOTLAND?
WE CAN HELP! ARE YOU IN NEED OF FINANCIAL SUPPORT?
The Ben is here as a safety net for anyone who works in our trade and is facing extreme financial hardship. We may be in a position to offer one-off financial assistance on a case by case basis. If this applies to you or any colleagues please contact
email@example.com 0141 353 3596 79 West Regent Street Glasgow, G2 2AW
Benevolent Society of the Licensed Trade Scotland is a Scottish Charity SC 005604. Scottish Charity Regulator
SPORT ON TAP W I TH THE
SCOTTI SH CUP
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Welcome Back. In the May Edition, we continue to provide insights from leaders & venues across the hospitality sector looking at what they a...
Published on May 3, 2021
Welcome Back. In the May Edition, we continue to provide insights from leaders & venues across the hospitality sector looking at what they a...