IT’S PARTY TIME Magazine August 2021 Official Partner
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Well here we are August is here and I don’t know about you but the months seem to be flying past while the hours and days seem to be dragging …..so bizarre. So we have now been in level 0 version 0.1 and now on the 9th we will be welcoming Freedom Day 0.1 or whatever new name they wish to give it in case freedom day offends anyone with a sense of national pride …... Anywho this in our opinion is a day to celebrate for many reasons. Not least it marks a day we have all longed for now for over 12 months some kind of normal. Some kind of life, some kind of mental stability, and some kind of being in control of our own lives. Are things perfect? No.... but I believe strongly that focusing on the positive of what we can do, what we have got, and what we can achieve together is more important that dwelling on the negative and looking backwards. Yes there are things that need to be resolved and addressed and we will resolve them and address them TOGETHER. So on that note …...as far as we are concerned WE WANT TO CELEBRATE !!!!!!! We cant wait to host the 1st birthday Bash on the 14th of August at The Doubletree by Hilton Glasgow Central it’s going to really be a night to remember. Not just because it is the first event to be taking place, but because it is really the first event of it’s kind for the trade. We would like to thank the teams at Go Radio & The BEN for all their amazing support from day one, and a massive thank you to all of the exhibitors and partners for their overwhelming support of us and The BEN and their desire to embrace doing something different moving forward. As always stay safe stay strong And for this month LETS PARTY !!!!
Justin Wingate Director at TopGunMedia For press enquires or advertising opportunists please call or email: Email: firstname.lastname@example.org Telephone: 0141 556 4111
We speak to Leon Thompson, Executive Director of UKHospitality Scotland
The Torrance Hotel an experience to remember
A Word in your absent ear
It's Party Time!
Industry News LICENSED TRADE TAKES NEXT STEP TOWARDS NET ZERO Today marks a major step forward in the licensed trade’s journey toward net zero carbon emissions1, as new developments in the Net Zero Pubs and Bars Initiative were unveiled at an event in central London. The Initiative puts the tools for action on the climate crisis into the hands of businesses in the sector, and today three new elements were revealed: • An industry protocol that sets out a standard for Net Zero against which pubs and bars can be certified and receive an accreditation mark to display to customers. • A dedicated, sector-specific digital platform providing a complete solution for operators to calculate their carbon emissions, set targets, get tailored reduction plans and compensate for pre-existing emissions. • The findings of a pilot of the initiative with 36 pub
and bar sites which showed that the vast majority of operators need more guidance to reduce their climate impact. The Net Zero Pubs and Bars Initiative has been developed by Net Zero Now, the sector-based climate action platform, working with its development partners Coca-Cola Europacific Partners (CCEP) GB and Pernod Ricard UK. It will be rolled out across the sector by the Sustainable Restaurant Association. The initiative aims to make the process of going net zero easier and cost-effective for any sized business. The UK hospitality sector can play a unique role in familiarising the public with the national net zero ambition, and in a recent survey nearly 80 per cent of pub and bar owners asked saw action on climate change as a high priority2. Consumers are increasingly looking for venues that offer a more sustainable choice and employees are also keen to work for companies that are taking action on climate3. However, many pub and bar owners lack the necessary knowledge and tools to get to Net Zero, with 85% saying they needed help and guidance4. The new Net Zero Pubs and Bars protocol provides guidelines for any business in the sector to get to Net Zero. It has been peer reviewed by 30 organisations, representing the sector and sustainability and climate experts, and is freely available at www.netzeronow.org/pub and www.netzeronow.org/ bar. Pubs and Bars who follow the protocol can either be certified Net Zero or have their Net Zero target date certified.
OUTDOOR SEATING A VITAL PART OF SUCCESSFUL BOUNCE-BACK UKHospitality Scotland is today calling on the Scottish Government to relax planning restrictions on outdoor seating indefinitely. As a response to the pandemic, the Scottish Government’s Chief Planner encouraged local authorities to relax planning restrictions on pavement and outdoor seating to allow cafes, restaurants and pubs to have more seating in the open air. That relaxation is due to be reviewed in the coming weeks and Scotland’s leading hospitality body says that continental style café culture must be here to stay. The call comes as similar planning laws in England are set to be streamlined, cutting red tape for businesses, as part of an ambitious plan to support high street recovery. Making the call, UKHospitality Scotland Executive Director Leon Thompson said: “Many businesses have invested in outdoor seating and the imaginative approaches demonstrated by businesses should be encouraged and supported, with planning
relaxed or streamlined indefinitely. Outdoor areas also provide additional capacity for businesses that need to be given increased opportunities to trade as profitably as possible. “Outside seating is likely to remain popular with customers even during inclement weather - particularly where areas are partially covered and offer reasonable protection against the elements. “Relaxation of the planning restrictions showed real pragmatism and responsiveness from the Scottish Government and was applauded by businesses at the time. Let’s keep supporting our hospitality businesses as they seek to recover from 16 months of closure and restricted opening. Hospitality is central to the economic health and recovery of the economy and is already bringing vibrancy back to communities and high streets across the country.”
Brand News SCHWEPPES LAUNCHES MAJOR NEW CAMPAIGN “we got the tonic, you’ve got the spirit” tagline. Eye-catching murals will also feature in iconic city spaces across Birmingham, London and Manchester, while bright and bold digital creatives – featuring Schweppes’ popular Classic and Slimline variants, along with new editions Pink Soda and Elderflower Slimline Tonic – will feature in 11 city centres including Glasgow, Leeds and Liverpool. The campaign will also reach consumers travelling on the London Underground, and will run on social media throughout the summer, with a Pinterest partnership providing inspiring summer cocktail recipes such as the Schweppes Pink Spritz and Schweppes Elderflower Fizz.
Schweppes, manufactured and supplied by Coca-Cola Europacific Partners (CCEP) in GB, has launched a bold multi-million-pound marketing campaign which celebrates the Great British public’s resilience and determination to enjoy the summer, and which builds on a record year for the brand. The campaign launches with the return of two 10-second TV adverts, celebrating the return of summer social occasions with a light-hearted play on the brand’s
The launch comes after Schweppes led growth within the mixer retail market during 2020 with value sales growth of 32.4% in retail, giving the brand its greatest share of market for four years and cementing its position as the nation’s mixer of choice. The Elderflower Fizz recipe includes recently-launched Schweppes Slimline Elderflower tonic, which taps into consumer demand for flavoured and low calorie mixers. This serve, alongside the Pink Spritz, is being supported with Schweppes outlet activation kits and forms part of CCEP’s wider multi-million pound investment to helping operators reopen and thrive this summer. Schweppes POS materials can be requested via a CCEP rep or from My.CCEP.com.
JÄGERMEISTER’S ‘THE MEISTER SERIES’ influential minded people who strive to break convention. Zdot has played an integral part within the UK Grime and Rap scenes over the past decade, working with some of the biggest artists around including Stormzy, Ghetts, Cardi B, Bugzy Malone, Charli XCX, Young T & Bugsey, Rita Ora + many more. As well as producing, Z also worked with an 80 piece orchestra to compose the music for Playstation’s #1 Hit VR game ‘Blood & Truth’, along with having his music included on ‘Fifa 19’, ‘Fifa 20’ + ‘Watch Dogs: Legion’ and Guy Ritche film ‘The Gentlemen’ to name a few.
Renowned Grime producer Zdot is the focus of the fifth episode of ‘The Meister Series’, Jägermeister’s project celebrating the mavericks and innovators in the music and events industry. The fifth and final episode brings this series to a close, having championed some of the most creative and
Jägermeister have worked with Zdot for several years, following his progress closely as he collaborated on the brands #SAVETHENIGHT initiative and stormed the Jäger festival stages multiple times. Z will be releasing his forthcoming album ‘No More Games’ later this year. In this fifth episode, Zdot along with fellow producer/ songwriter Krunchie, MC Eyez and Zdot’s manager Neale Easterby - join Jägermeister to delve into what makes one of the scene’s most innovative, successful and hardworking producers tick.
Better for all
Try serving the
We speak with Leon Thompson Executive Director of UKHospitality Scotland on what the organisation has been doing to support the industry in Scotland, how they have looked to come together with other bodies and organisations to create a joined up approach and the key focuses moving forward .
Mix: Pink Soda + Rosé Wine + Pink Grapefruit 1 Part • 1 Part • 1 Slice
Speak to your CCEP rep or visit my.CCEP.com (once registered) for supporting Schweppes POS kits and digital assets.
© 2021 European Refreshments. All rights reserved. SCHWEPPES is a registered trademark of European Refreshments.
or those who don’t fully understand can you give us an invite as to the role UKHospitality Scotland play to the industry? UKHospitality is the voice for over 730 companies operating around 85,000 venues in a sector that employed 3.2 million people prior to COVID. In Scotland this equate to more than 100 companies, including a wide range of leisure and out of home businesses ranging from FTSE 100 enterprises to niche groups and independent site operators. We bring together businesses from all aspects of hospitality: coffee shops, hotels, serviced apartments, pubs, restaurants, leisure parks, nightclubs, contract caterers, entertainment, wedding venues, holiday homes, bowling alleys, indoor play and visitor attractions.
Try serving the
Mix: Elderflower Tonic + Vodka + Cucumber 3 Parts • 1 Part • 3 Slices
Engaging with government, the media and the public, UKHospitality Scotland delivers robust case on how to unlock the industry’s full potential as the biggest engine for growth in the economy and ensure that the industry’s needs are effectively represented. Through the work of UKHospitality Scotland, our businesses have a voice in Scotland and with decision makers and opinion leader in the UK as a whole. This has never been more important. Most recently I was working at VisitScotland as Government and Parliamentary Affairs Manager, leading the political engagement programme for the national tourism organisation. Over the years I’d worked closely with many of the hospitality group representatives that I’m now in contact with on a daily basis.
Speak to your CCEP rep or visit my.CCEP.com (once registered) for supporting Schweppes POS kits and digital assets.
© 2021 European Refreshments. All rights reserved. SCHWEPPES is a registered trademark of European Refreshments.
Earlier roles included communications manager at EventScotland, working to help establish Scotland as the perfect stage for events. Before that I’d been at Audit Scotland and the Scottish Council for Voluntary Organisations, delivering communications support on campaigns including charity law reform. Beyond work I have four sons, with the eldest boys now enjoying their first experiences of roles in hospitality. I also see the importance of careers in hospitality and opportunities for flexible work that has enabled my partner Natalie to work hours that fitted with being around for her children and similarly for my sister, Jacqui, bringing up her girls whilst flourishing in a number of different roles and now working with Nick Nairn. A few lines on what the last 12 months have been like for you as individuals and what have been the biggest challenges the group have faced? Like everyone, the last year and half turned everything upside down. For me it was about adjusting the changed circumstances. Adapting to changes was in many ways made easier by being busy working to support tourism and hospitality. Being able to focus on work… The groups view on how the industry & trade bodies can work better together for the better of the industry? Working together is absolutely key to getting the hospitality sector through to the other side of this crisis. For example, every week industry groups meet with Scottish Government officials to discuss the developments, ongoing challenges and to make clear what further steps our businesses need from government. We’re all on the same page and these weekly meetings demonstrate real partnership working and a collegiate approach to getting the results we all need. The knowledge, expertise and passion brought by the members of the group really demonstrates to government. I’m coming up for three months in the role and I’ve been massively impressed by what all the partners round the table have achieved since March 2020: funding support that has preserved businesses, guidance and the continued presenting of hospitality’s case to government ministers and members of the clinical team.
Everywhere I’ve worked partnership has been vital to success and it’s absolutely critical right now. And that’s exactly what we have. I’ve had the opportunity to meet with some of the other group leads face to face and others on one to one calls. The strength and skills of everyone on the group A few lines on what you see as the offering customers will be looking for now they are back in venue and how the venues are shaping up for this? Customers are looking for all the things they enjoyed before. They’re looking for an opportunity to connect with people, enjoy great quality service and excellent food and drink and to relax. It’s what our businesses offered before and what they’re providing again now. Hospitality is key in helping people get back on with their lives, creating connections and supporting the return of community life. You can see this when you’re out; people enjoying themselves in safe, well run environments. Businesses were more than ready to welcome guests back, investing in measures to keep the workforce and customers safe. This has been acknowledged by government and customers alike. A few lines on what you would like to see in way of support for the industry from government and local authorities moving forward or advice you would have for anyone in your sector finding things challenging or difficult. Businesses need the opportunity to trade at full capacity once more – and as soon as possible. That way they can return to profitability much more quickly and this will remove the reliance of any further emergency support from government. Beyond that we do need the business landscape to be adjusted to ensure a full recovery and strengthen the sector for the future. Business rates, a permanently lower rate of vat – these changes have been campaigned for over the years and now is the time for government to deliver. There’s still a lot to do to secure the future for our businesses and vibrant sector. It will take all the energy and commitment that has already been demonstrated, and possibly more, to achieve this. I’m looking forward to continuing to work for that.
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A experience to remember A venue that has quality written all over it, from its rooms, the food and service from the fantastic staff is The Torrance Hotel part of the Manorview Group. We speak to the woman who inspires that approach Lara Brown General Manager.
hat have the last 12 months have been like for you as an individual and what have been the biggest challenges for you as a site? Although it’s been a challenging 12-months, I feel lucky. My family and friends are all healthy and my two kids are doing well. Not being able to work was difficult, I really missed the buzz of hospitality! So as soon as there was an opportunity to return to work I jumped at the chance, and worked with the team at our sister hotel, The Busby which was a great experience. I also took the opportunity to invest in my skills. I was lucky to have a place on HIT Scotland’s leadership course. I met so many brilliant people throughout Scotland who I’ve since kept in touch with. There were lots of internal training programmes too for things like time management and mental health.
Operating the venue under restrictions has been the biggest challenge. We can’t give our customers the full Torrance experience when they can only stay for 2-hours and we aren’t able to have live music or entertainment. Reduced trading hours also means people can’t have the night out they’re looking for and truly relax. How have you handled the staffing challenges as a venue with many different job roles? Although I’ve worked in hospitality for a long time and been with Manorview Group for 2 years, this is my first role as General Manager within a hotel. The team at Torrance have been so welcoming and helpful and they have really stepped up to the staffing challenges we’ve faced. The team go above and beyond together – whether they are helping Housekeeping with bedrooms or supporting the
kitchen team, the camaraderie has been inspiring. Recruitment is so challenging just now, and while I work with the wider Management team, pulling together to get the job done is all we can really do. I’m lucky to have the support of my fellow GMs from other venues, and our central team too. They are just a phone call away! Hospitality was so badly hit that I believe people have taken jobs in other industries. I hope that the sector recovers and that more people join us, because it has so much to offer and the atmosphere and buzz you get is like nothing else. How have you found your suppliers through the period? There’s no doubt about it, this situation has been hard on our suppliers too. Our coffee partner Italian Aroma have been great, whenever we’re stuck for supplies they get right on it, ensuring their delivery driver gets stock to us quickly! Edrington-Beam Suntory are helping us accomplish our group goal of raising £90k for charity When You Wish Upon a Star. Together we’ve created a special charity cocktail £1 from every sale will go towards our target. What do you see as the offering customers will be looking for now they are back in venue and how the venue is shaping up for this? Our customers are looking for the full experience and atmosphere they know and love at Torrance. 11
Excellent food and drink, a real buzz about the place, some live entertainment and music and latenight hours that mean they can enjoy a real night out! As soon as restrictions allow, we’ll be bringing this to them, and are currently making arrangements to do this. Private functions will also be in big demand when we can resume those. We’re taking enquiries for birthday parties, baby showers etcetera so that we can host them as soon as permitted. Our function spaces are ready and waiting! After so long in the house, people are also definitely looking for interactive experiences. We have a waiting list for our cocktail masterclasses for example. So we’ll be making sure we are lined up to give our customers what they want! Generally we can’t wait to once again create a vibrant, fun and relaxed atmosphere at The Torrance! A few lines on what you would like to see in way of
support for the industry or advice you would have for anyone in your sector finding things challenging or difficult. My advice is to keep communicating! Keep talking to your peers and your team. Someone is always there to listen. When you talk to others, you can share your problems and you’ll realise other people feel the same way, you’re not alone. Plus, you never know who might be able to help you solve an issue or give you advice. Being open and honest with your team is important too, as a group Manorview has being transparent with everyone since day 1. Every month we’ve got a Business Update Live – an online call for everyone to attend to get news and updates. We also did some fun things like online quizzes and bingo too. Communicating creates togetherness, and that’s how we’ll all continue to get through this. Generally our priority is to bring back some normality to our venue and give customers the experiences they are looking for.
A word in your Absent Ear
n or latest series of speaking to inspirational venues and individuals, we speak to Alexander Riches Operations manager of Saint Luke’s & Winged Ox & The Dam on all things last 12 months, Absent Ears, and much more.
For those who maybe don’t know the history the venue has in Glasgow can you give us some background? Saint Luke’s & The Winged Ox was the first venue we opened back in 2015 as a 600 capacity live music venue which at the time had a 100 cap restaurant
attached which has now evolved to also include over 300 covers for al fresco dining as well, pre covid we were running almost 300 live events a year. Following on from that we opened up the dive bar “The Amsterdam” in what was the old Brunswick hotel bar in 2019 and then we added The Absent Ear our new speakeasy cocktail den to the portfolio this year. What have the last 12 months have been like for you as individuals and what have been the biggest challenges for you as a site? I’d be lying if I said the last year had been easy on anyone, thankfully I was kept busy managing the diary with uncertainty around live entertainment and
when it would return, working closely with promoters and agents to get all our shows rescheduled where possible, alongside all the HR side of the company and making sure all the staff were looked after and even spent a couple of months in the kitchen assisting with takeaway and delivery back at the start of lockdown number 1. How have you handled the staffing challenges for such a large venue with many different job roles? It’s been incredibly difficult holding on to staff, as is true across the whole sector. Front of house we have managed to retain most of our team from pre-lockdown with a number leaving for a change of career path, trying to find skilled kitchen staff is still proving difficult however confident we will hire some great candidates and plug any gaps in the teams before we get to reopen in a larger capacity again. How you have found your suppliers through the period?
To be honest we’ve not experienced any major supplier issues we weren’t prepared for, we were under no illusion that things would be as smooth or readily available when the country came out of lockdown so it was all about managing expectations and working as closely as possible with our key suppliers to understand where the issues would arise as early as possible. What do you see as the offering customers will be looking for now they are back in venue and how the venue is shaping up for this? I think customers, much like ourselves are desperate now for a return to “normality”, the freedom to dance if they want to, to feel the energy and atmosphere of gigs again, get up and order a drink from the bar if they want to, we’ll still run table service in all the venues the same as we always have done, however the ability to have some freedom of interaction again is top of the agenda moving forwards.
What you would like to see in way of support for the industry or advice you would have for anyone in your sector finding things challenging or difficult? I think we need to be more vocal about hospitality being a genuine career path and all the exciting avenues it can take you down and where the journey can take you. For anyone finding the current climate challenging my only advice is to persevere for now, remember how good times can be and look forward to days where we bring back the energy and joy to the trade again, remember why we got in to the game in the first place and relish its return. Tell us the exiting news on the new venue opening, The Absent ear our new 36 cover speakeasy just
opened as lockdown was easing. We’d been trying to get this off the ground since last summer however the covid situation kept pushing back our dates. It’s a real beautiful wee bar, having completely refitted the old unit, really dark and moody and serving up the best drinks in the city. The team are all multiaward winners and have created a menu born out their extensive training. We’ll be changing this up every 4-8 weeks to keep it really fresh with the entire ethos being around top quality drinks with an air of theatre and fun behind them. I hope we’ll get the chance to welcome many more people down here now we can open that little bit later, but you’ll need to find out where it is yourselves, wouldn’t be a true speak easy if I told you.
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14 AUGUST 2021 - DOUBLETREE BY HILTON HOTEL GLASGOW CENTRAL
LADLES & JELLY SPOONS On the 14th of this month we will be bringing the hospitality sector in Scotland a night to celebrate. In association with Go Radio & The BEN we will be bringing you The OnTrade Scotland 1st Birthday Bash The night will begin with a welcome drinks reception between 7pm & 8.30pm with drink sampling & cocktails provided by our exhibitor partners
(YES FREE BOOZE) We know how much the people in the trade have missed the chance to really speak and meet up with other people across the trade so we wanted to make this happen. ( for the people you want to avoid the free booze will help ) We will then be kicking off a really different experience an experience for your eyes an experience for your ears & and experience for your soul you will sing, you will dance you will laugh and you may even cry but we promise you are going to have AN EXPERIENCE TO REMEMBER All this while contributing to a fantastic charity that has really supported our industry through one of it’s toughest times to date . THE BEN We & our partners will be presenting THE ONE TRADE Recognition Awards to some very deserving organisations & individuals on the night
IT’S GOING TO BE THE PARTY OF THE YEAR ONE OF A KIND CHARITY AUCTION Auction packages include Premier Sports Cup Final Package ULTRA EXCLUSIVE SIGNED RANGERS & CELTIC SHIRTS AND ITEMS 4 Ball at the Exclusive Archerfield Golf course Over Night Stays Rangers & Celtic match tickets with drinks packages and hospitality &
A GENUINELY MONEY CANT BUY MUSIC PACKAGE And 1 lucky guest will be leaving with £1000 cash on the night What more could you ask for …. oh yeah
CALLUM BEATTIE LIVE BRITT LIVE LITTLE MIX MAGIC LIVE AND LIKE ANY GOOD BIRTHDAY PARTY FREE BUFFET FOOD TO YOUR TABLE Dress Code Glam Casual (NO BLACK TIE REQUIRED)
SALAMANDER STREET WARRIOR
In case of any change in government restrictions which means the event is unable to take place tickets will be fully refunded
IN G R E D IE N T S: 50ml Na ke d M a lt 3 0 m l C lo u dy App le J u ic e 1 5 m l F re sh ly S q u ee z ed L 10ml Su em o n J u g a r S y ru ic e p S h a ke n w it h b a si l (3 - 4 le a v e s) MET HOD : A d d a ll in g re d ie n ts in to fo ll ow ed a sh a ke by r, D ou b le st ic e a n d sh a ke ra in a ll of in to a fr th e in g re e sh g la ss d ie n ts fi ll ed w G a rn is h it h ic e w it h 2 - 3 b a si l le a a n d a sl ve s ic e of a p p le
For further information contact Edrington UK Distribution Limited Tel: +44 (0) 333 016 1910 Web: EdringtonUK.com
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A non-alcoholic spirit without limitations UK consumers have been cutting back on the amount of alcohol they drink for financial, regulatory and health reasons and this presents a big opportunity for low-alcohol and non-alcoholic beverages. We also know that teetotalism in the UK has increased to 20.4% for those aged 16 to 44 years. This equates to approximately 5.3 million people. Office for National Statistics - 2017 From the consumers’ perspective, the growth of the non-alcoholic drinks trend isn’t about not drinking at all, but about having more choice in what they’re drinking. In the UK, 59% of people are ordering nonalcoholic drinks on nights out when they are also drinking alcohol, compared with only 29% who are drinking solely alcoholic drinks. - Distill Ventures Non-alcoholic spirit sales reached £37m in the UK in 2019, up 504% versus 2014. This is forecast to double in size again in the next 5 years. Furthermore, the younger generation continues to drive the sobriety trend with nearly half (46%) of young hosts aged 1834 years-old saying they would serve no or low alcohol options to guests at Christmas - up 16% since 2019. (Tesco Christmas Report 2020.) Retailers and supermarkets are also reporting sales of nonalcoholic spirits up 50% year on year. The non-alcoholic spirits market lags the non-alcoholic beer market by c5yrs but if the market follows the same trajectory for sales of non-alcoholic beer then there is potential for an increase from 0.3% of the spirit market to 2% over the next 5yrs. Driven by an increased interest in wellness and the expanding selection of no-ABV beverages, 58% of consumers are drinking more non-alcoholic beverages than last year while 61% of consumers want better choices when it comes to NA drinks. Talonmore has been designed to replicate the experience of drinking a dark spirit such as whisky, rum, cognac or tequila reposado. The secret recipe incorporates super-foods including ginger, prickly pear, hawthorn berry and Assam tea. This blend of warm and fiery flavours creates a complex mix between
sweet and bitter. Served neat or on the rocks, Talonmore can be a signature winter warmer with nostalgic fragrances and evolving spices. Adding a light mixer can produce the perfect summer refreshment with upfront fruity notes that develop into a lasting fresh and botanical after taste. Talonmore is the first Scottish non-alcoholic spirit to be brewed, similar to an intense tea. Many competitors replicate the process of a traditional spirit through distilling. This either makes it difficult to be completely 0% abv or leaves a gap in the overall taste as traditionally ethanol is the key flavour carrier. Therefore, many competitors’ final product must be mixed with tonic water or in a non-alcoholic cocktail to produce the desired mouth-feel and complex flavour. These extra distillation steps also increase manufacture time and costs, making it difficult to sell at an appropriate RRP. Utilising the strength from rooted and natural ingredients like ginger creates a pleasant burn and distinct mouth-feel that can be competitive with alcoholic counterparts. Talonmore uses a wide range of premium and high quality ingredients to make sure the overall experience is unrivalled. The brand identity of the product has been considered meticulously to create a stand out presence on a shelf. The mascot eagle symbolises power and freedom which complements the company tagline, ‘Dare to Explore’. The aesthetic identity has been created through illustrating Edinburgh’s historic landmarks, strong local wildlife, ancient Scottish social traditions and innovative Roman heritage on the Firth of Forth coastline.
A NON-ALCOHOLIC SPIRIT WITHOUT LIMITATIONS W: talonmoredrinks.com E: email@example.com @talonmoredrinks
SUGO PASTA GLASGOW A PASTA SUCCESS STORY Cuisinequip have worked alongside Sugo Pasta in Glasgow since 2018, when a project to create a fresh concept in authentic Italian dining began in earnest. Paul Stevenson, owner and creator of Sugo Pasta in Glasgow, imagined the future of Sugo as a large open dining area where customers could see a team of chefs create freshly prepared pasta dishes, with authentic recipes matching sauces perfectly with different shapes and types of pasta, all made on site. Paul is no stranger to innovative, high quality casual dining, having previously created and launched Paesano Pizza, an artisan pizza restaurant with 2 branches in Glasgow: Central and the West End. Paul was introduced to Valentine Equipment and Cuisinequip Sales Director, Steve Elliott, by Marco Jaconelli, Managing Director of Delvado Ltd. Together, they discussed how Cuisinequip could help Paul to achieve his vision, leading to the first major step in the process, to familiarise the team at Sugo with the machinery necessary to achieve their goal. With pasta being the heart of the Sugo concept, this started with a visit to Bottene, an Italian family business specialising in fresh pasta making machines since 1805. Bottene produce hand-built machines to mix and extrude pasta dough into delicious fresh pasta, in over 70 shapes and sizes. They are based in Marano Vicentino, in the Province of Vicenza, in an historic building adjacent to the Bottene family home. Following a tour of the factory, the Sugo Pasta team were able to watch the Bottene pasta makers in action, seeing first-hand what part the Bottene machines could play in creating Paul’s Sugo dream. A visit to a traditional Italian restaurant, already using Bottene pasta machines to create their own authentic menu, allowed the team to sample the local pasta and garner recipe ideas before their return journey to Scotland. Back in the UK, a trip to London and the Cuisinequip demo kitchen in Reading introduced the team to the world of induction cooking by premium induction manufacturer, HWM. Producers of predominantly bespoke induction cooking ranges, HWM design and build high quality induction suites with durability, energy efficiency and a low cost of ownership being key to their brand. The person behind this small family business, based near Lake Constance in Austria, is Wolfgang Hermann, a professional craftsman
with over 40 years of experience working with induction technology. Cuisinequip are the HWM agent for Scotland and are proud to offer an industry leading warranty of 5 years on their bespoke HWM induction cooking solutions. Over the following months, the Sugo project took shape and their building in Mitchell Street, Glasgow began its fitout including Bottene pasta machines and HWM induction cookers & pasta-boilers. Created in the heart of Glasgow’s bustling city centre, the 230 seat Sugo Pasta opened its doors for the first time in December 2019 and was an instant success story. The public loved Sugo’s authentic pasta dishes, traditional hospitality and lively atmosphere. Steve Elliott, Sales Director at Cuisinequip said, “We have worked as part of the team to create this superb dining experience with Sugo Pasta and Delvado Ltd. Being part of this project meant being involved from the very early stages and every step of the way in helping the project to develop. Seeing Paul’s ideas grow into the hugely successful restaurant that Sugo now is has been an exciting time for all of us at Cuisinequip.” Like many restaurants, Sugo Pasta have experienced a challenging time over the last 18 months, however, the team at Sugo have been constantly developing the concept by researching different pastas and sauces to incorporate into their exciting range of dishes. Using their own pasta recipes, every Sugo pasta dish continues to be made using a Bottene pasta maker, with their bespoke HWM cook suites providing the perfect equipment to cater for their extensive menu. The creation of the specials menu, featuring additional regional specialities such as squid ink spaghetti with monkfish and white wine, tagliatelle with mushrooms and brown butter and sea bass ravioli with langoustine bisque, has meant that Sugo have reopened their doors with a fantastic range of high-quality dishes to delight their diners. Paul Stevenson and his colleagues are working hard to ensure that the Sugo brand flourishes, continuing to grow and offer this unique dining experience to more of the people in Glasgow.
WILLS FOR BUSINESS OWNERS – WHY BOTHER? Why is a will so important? We are often asked this as clients may tell us that their affairs are so simple that they don’t think it is necessary. But if we then go on to chat with them about their family situation things can change. Succession planning plays an important role for any business owner and has become a central strategic component for company owners, managers and entrepreneurs. While most publicans, restaurant owners or hoteliers may wish to see their businesses taken over by a family member, it is often just not quite that simple. There may be family disagreements. Separations, remarriages, stepchildren and cohabitants are now
very common and can affect the succession to your estate. In addition, many clients may underestimate the difficulty and complexity of passing businesses on to family members as it is a decision and discussion which can have a significant effect on both the running of the business and on personal relationships within the family. And, of course, all of this comes before the discussion as to whether or not spouses or the younger generation are capable or willing of taking over the business! Discussions amongst the family to ensure that plans can be made sooner rather than later are, of course, absolutely vital to the long term health of any
Jo Millar Head of Licensing firstname.lastname@example.org / 0141 370 8116
Euan Fleming Partner, Head of Private Client email@example.com / 0131 285 7844
business. Nevertheless, the unexpected should always be provided for. How is your business held? Do you know what your spouse would be entitled to if you died without a Will? Do you know, for example, that they would only be entitled to a house, furniture and cash up to certain limits with very little right to a business? It may be that young children are the ones who have the right to the business which could be wholly unsatisfactory. The law in Scotland does provide that spouses/ civil partners and children, have legal rights in your estate notwithstanding what you have written in your Will. This means even if you no longer speak to your estranged spouse, but have not yet finalised your divorce, cutting him or her out of your will may not be enough and there could still be a claim by that spouse on your estate. This can also lead to issues where there are blended families and step children have no entitlement if you do not make provision. Even where you do, some things could still be challenged by children, even if they are estranged, so it is worth taking proper advice. It is worth having a discussion about legal rights if you have concerns about a potential claim, particularly as such a claim could have a fundamental impact on the future of your business.
Wills can be simple or quite complex. They may set up trusts for specific purposes. They may include specific rules regarding the continuation or succession of a family business. They are also often part of a tax planning exercise and exploring whether inheritance tax is likely to apply to your estate is very much part of what we do when we discuss Will making with you. It is absolutely vital that business owners consider their succession planning sooner rather than later. Such decisions not only have a fundamental impact on the future of the business itself, but they can also have a hugely emotive bearing on the family as a whole. Despite adverts for style or standard wills, there should never be a “one size fits all” approach to wills and succession planning. Only by absolutely understanding a client’s needs, desires, fears and hopes can we best be in a position to provide the best possible advice and only by taking advice can you make the best choices for both your family and your business for the future. If you want advice on will, trusts or succession planning please give Euan Fleming a call on 0131 285 7844 or drop him an email on efleming@gilsongray. co.uk. For any licensed trade or other business issues please contact Jo Millar on 0141 370 8116 or firstname.lastname@example.org.
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 email@example.com
EDINBURGH I GLASGOW I EAST LOTHIAN I DUNDEE
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Ping The Merciless
So Freedom Day came and went… what did we learn? This Pandemic is not over yet and won’t be for a very long time, especially when, at one point, our infection rate was the highest in the World, it is the only thing we were winning. In Scotland alone one is 80 has Covid-19 and, in the words of YAZZ, ‘the only way is up’. As a result, over 600,000 people were ‘pinged’ requiring them to self-isolate for 10 days immediately. Having a huge effect on many industries, especially hospitality, meaning that some operations had to close because of staff shortages. Just last week one of the UK’s largest Hospitality Companies, Greene King, closed 33 pubs due to staff self-isolating. This, if it continues, will be devastating for some businesses who need to remain open. Just last Friday sectors including health and social care, transport, and the provision of food supplies, can apply for an exemption to these restrictions, allowing people to return to work. Exemptions will only be granted to staff who are double vaccinated, have had their second dose at least two weeks previously and are fully tested. In fact, Marks and Spencer say some of its food supply chain staff will use daily testing rather than self-isolating when contact traced. Even though these exemptions are coming into place for some sectors, they will not be extended to other businesses, especially hospitality. Let’s not even start talking about the highly controversial Vaccine Passport.
Initial swab testing was carried out to ensure performance and sickness absenteeism was also monitored. The results were staggering in the trend in reported calendar days lost to sickness shows reduction from the previous year. Notable areas of reduction: • Asthma – significant reduction, further work required to validate • Cold, Cough, Influenza and S15 Chest and Respiratory problems – downward trend for the reporting period • Gastrointestinal problems – general slight downward trend • 3512 Sick days before • 2010 Sick days after • Over 42% reduction in absenteeism Along with having a huge benefit for their employees Heath the Savings in Reduced Absenteeism £213,704, this is just one part of our Biosecurity System. The other parts of our Biosecurity System work at protecting all surfaces permanently with our very own Biotouch, which is a natural fungicide and viricide. The antimicrobial treatment is approved by both the EPA and CDC as a non-toxic disinfectant which is approved for killing Covid-19. A single application provides a permanent durable antimicrobial barrier on all surfaces and textiles. When applied it instantly creates a covalent bond, very much like ‘superglue’ and will only lose its efficacy if it is chipped or painted over. Because of its mechanical kill process, unlike others that poison or leach, our results are almost immediate within a few minutes.
Cold’s, Flu’s and Viruses have been around for a long time and have always had an effect on Businesses especially for Sick Days, the resulting cost can be very costly… then Covid-19 comes along.
More and more organisations are working with us on ‘Going Beyond’ their Duty of Care and so far the NHS, Blood Transfusion Scotland, Enable Scotland, Citizens Advice Bureau, Crieff Hydro Family of Hotels, Skene Group, Red Onion (John Quigley’s Restaurant, NICE Group, Tiki Bar, among many others, are already enjoying the benefits of our Biosecurity System.
This was something that the South Central Ambulance Service NHS Foundation Trust wanted to address and ‘go beyond’ their Duty of Care for their employees. They installed ten Air Sanification units, which are part of our Biosecurity System and developed by NASA, in key locations around the whole of their first floor office.
So what can be done to make sure you Futureproof your business and keep you open?
To find out more about how our Biosecurity System can keep you OPEN and keep, your Employees, Customers and Families Safe and Protected get in touch with Gordon Bruce at firstname.lastname@example.org or him on 0141 611 7888.
Insite Group is an independent main/principal contractor which specialises in the fit out, refurbishment and construction of commercial, retail, industrial, healthcare and public sector property. The company employs 100 people and has annual turnover in the region of £20 million. It is based in Glasgow and operates throughout Scotland and the North of England, priding itself on a high level of repeat business from satisfied clients. To find out more, visit www.insite-group.co.uk
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