OnTrade Scotland Magazine - October Trick or Treat Edition

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Welcome to the October Trick or Treat Edition of OnTrade Scotland Magazine

It has been a long hot bath, wet September and now we have the spooky season ahead. There is much to be positive about, footfall increasing to venues, creativity, amazing events being created new openings and relaunches.

However there is still ULEZ a fight that must be taken to the end for the benefit of everyone. This month I had the massive pleasure of speaking to Alan Cawley owner of Cawley Hotels and the iconic Duck Bay to talk about the rich history of the venue, legacy, hospitality and customer service and what that means to him. It was one of the most educational conversations I have had in my career and felt humbled and privileged to have him share his experiences, knowledge and history with me and with you.

AT THE BAR is back with a new format with the first show Natalie is talking to Graham Chalmers Curator of Radisson Red about events, moving forward and changing the game.

Look out for the coming shows featuring Coia’s Cafe Glasgow where the team celebrate their 95th anniversary and Ingilston Estate & Country Club an amazing venue full of ambitious plans which we are proud to be working with them on.

We have some exciting events planned and we at TopGun Media & OnTrade Scotland plan to set a new benchmark of what can be achieved in the industry what people work TOGETHER in a way that benefits EVERYONE.

We are very proud of what we have achieved so far and are hugely excited and focused on doing even more always with the view of benefiting the industry in the best way possible all whilst NEVER forgetting that none of this is possible without the support and belief you the industry provide us please understand this is never taken for granted.

We want to thank all of our partners and commercial partners for their continued support and to you for engaging with us in whichever format you choose.

Stay Positive Stay Collaborative Stay Amazing

Have a thrilling October

Justin Wingate Director at TopGunMedia

Hayley Ewing

Head of Events - events@topgunmedia.co.uk

Fiona Gauld

Production - info@topgunmedia.co.uk

For press enquires or advertising opportunists please call or email: Email: info@topgunmedia.co.uk Telephone: 0141 556 4111

The Evolution of a True Icon Halloween Spooktacular

Johnnie Walker lights up Edinburgh Asian Restaurant Awards

Industry News

THE INSTITUTE OF BREWING & DISTILLING ANNOUNCE NEW PRESIDENT

The Institute of Brewing & Distilling is delighted to announce Dr Megan Sheehy as the new President.

Megan is taking on the role from Bhavya Mandanna and will become the IBD’s second successive female President and the fourth woman in this role in the history of the organisation. The announcement was made at the 19th IBD Annual General Meeting (AGM) held this week, in

which Bhavya Mandanna has finalised her two-year tenure. She will remain on the Board of Trustees in the role of Immediate Past President of the IBD.

In the same AGM, Raphaël Grisoni has become Vice President of the IBD. Raphaël is an international drinks industry leader with a wealth of experience in the Scotch whisky, champagne and rum industries. Megan, Raphaël and Bhavya reflect the breadth and global reach of the IBD, the world’s leading provider of professional development in brewing, distilling and related industries.

As the new President, Megan’s primary responsibilities will be Board leadership, prioritising the growth and development of the IBD. Megan will concentrate on promoting membership engagement and value at this exciting point in the IBD’s history following the recent granting of chartership status.

Based in Adelaide, Megan has over 20 years of experience in the barley, malting and brewing industries, having worked with Joe White Maltings, Lion, and most recently Barley Australia, prior to joining Grains Australia Limited as General Manager Classification in February 2022.

Dr Megan Sheehy is a Fellow of the Institute of Brewing and Distilling (IBD) and a former Director and Chairperson for the Board of Management for the IBD’s Asia Pacific Section.

MULTI-MILLION-POUND FOOD AND DRINK DEALS EVENT RETURNS FOR 2024

and brings buyers from the UK, Europe, North America, the Middle East and Asia together for an intensive faceto-face pitching process that has been likened to speeddating.

Last held in-person in 2019, the event led directly to more than £60 million in contracts for Scottish food and drink businesses. 150 buyers attended and more than 2,200 face-to-face meetings were held.

Showcasing Scotland, a flagship deals event for Scottish food and drink businesses that brings national and international buyers together with producers is returning in 2024.

Scotland’s largest global food and drink trade event, Showcasing Scotland, will be held on 5-7 March in Edinburgh.

Showcasing Scotland is organised by Scotland Food & Drink on behalf of the Scotland Food & Drink Partnership with funding support from The Scottish Government

International and UK buyers will also be taken on tours around Scotland to meet producers and see, first-hand, the breadth and quality of Scotland’s larder.

Applications for suppliers are now open, with applications to be submitted by 20 October. This is an invite only event for buyers, but those interested in attending can register interest online.

Iain Baxter, Chief Executive at Scotland Food & Drink, said: “Showcasing Scotland is a unique commercial opportunity to put our nation’s very best food and drink businesses in front of some of the world’s most influential buyers.

Brand News

DUNCAN TAYLOR SCOTCH WHISKY RELEASES RARE

1983 PORT ELLEN 40-YEAR-OLD SINGLE MALT WHISKY

Specialist spirits purveyor, Duncan Taylor Scotch Whisky Ltd, announces the release of a highly prestigious malt from its ‘Rarest Collection’ – a Port Ellen 40-year-old single malt whisky from March 16th, 1983. Available globally, this limited release of 209 bottles comes from cask number 667, one of the last batches of Port Ellen production and mere weeks before the distillery closed its doors for the last time in May of the same year.

As worldwide demand for smoky and peated malts has surged, Port Ellen, a cult whisky among collectors, has become one of the rarest, most iconic and sought after around the globe. Founded by Alexander Kerr Mackay in 1825 on Islay’s southern coast, Port Ellen was named after the nearby town and became an innovator in the whisky industry with great success exporting to the United States. Impacted by Prohibition, the distillery initially fell silent for 37 years from 1930. It was then resurrected in 1967 due to the demand for peated whisky when it expanded from two to four stills. However, Distillers Company Limited, who owned Port Ellen from 1925, closed its doors in 1983. To capture the zeitgeist of today’s global phenomenon, Duncan Taylor Scotch Whisky delved into its impressive and extensive archives to release this first-fill sherry cask 40-year-old single malt, which is a veritable time capsule of Port Ellen’s early 1980s releases. At 104.8 proof the liquid was matured in a European Oak exsherry butt, with the cask initially stored on Islay, until it was laid down to finish maturing in the vaults at Duncan Taylor’s HQ in Aberdeenshire in 2010. Each hand-finished decanter is sequentially numbered with a signed certificate of authenticity. The Scottish firm last released a Port Ellen back in 2013.

GLOBAL ALCOHOL EDUCATION PROGRAMME ‘SMASHED’ REACHES EIGHTEEN-YEAR MILESTONE

Underage drinking has been falling in Scotland, however individuals trying alcohol under the legal purchase age still needs to be addressed. The latest data from the Scottish Government revealed that while the majority (56.1%) of young people report never drinking alcohol, 7.1% of 13 to 15 year olds reported drinking alcohol once a week or more and 23.8% reported drinking a few times a year. Industry led policies such as Challenge 25 have made considerable progress in reducing young people’s ability to access alcohol, however parental supply remains a key challenge. Community Alcohol Partnerships reported that around half of parents (53%) have allowed or would allow their children to have an alcoholic drink before they are 18 (contrary to advice that no alcohol is safe).

Award-winning international theatre production ‘Smashed’, developed and presented by Collingwood Learning, supported by Diageo, will visit 20 secondary schools across Scotland this month as it kickstarts its largest national tour to date, with the aim of educating pupils about the dangerous consequences of underage drinking.

Diageo has a long-standing commitment to promoting moderation and tackling underage drinking in Great Britain. ‘Smashed’, now in its 18th year, responds to the ongoing efforts across the globe to reduce underage drinking. The 2022/2023 global programme reached over 1.9 million students live and online, with a proven positive impact.

The Evolution of a True Icon

Some names take on more of a meaning than just a place or a person over time. Some come to stand for a feeling, a memory, a way things used to be, but only a select few stand the test of time where the name can mean so much to so many people.

This month we look at a true icon, a venue that has evolved with the times from a cafe, to a packed nightclub, to a hotel, to what the owner refers to as a “fantastic restaurant with bedrooms “ all of which providing lasting memories for its customers and it only takes 2 small words to conjure all these memories DUCK BAY.

Justin had the pleasure of sitting down with owner Alan Cawley to talk about all things Loch Lomond, food, fun, customer experience, interior design and of course family history.

It all began for Alan and his dad in 1985 when Don Johnson what every girls dream with his cooler than cool mix of pastel colours, highlighted hair and espadrilles in Miami Vice set in an idyllic setting by the water Duck Bay brought the same slice of glamour and cool to Scotland set in beautiful Loch Lomond with the handsome, sunkissed Alan giving Mr Johnson a run for his money.

Loch Lomond at the time was a very different place, not the luxury retreat by the water it is now as at that time there was no national park status and the also now

famous Cameron House was actually a house of a Mr Telfor Smallet with the area being a bear park no less. No Carrick, no Loch Lomond Golf club so you could say Duck Bay was instrumental in making the area the destination it is.

The venue has a rich history from actresses, to Scottish icons like the “Scots porridge oat man “ famous athlete Jay Scott to people like Sir Hugh Fraser who accidentally shot himself on the opening of the venue.

Sir David MacCowan opened the venue, who had Lomond castle, opened the venue as a cafe and saw an opportunity to expand and cater to “the gentry” that were his social circle at the time.

The Cawley family were establish in the “rag trade “ having built a successful chain of menswear stores in Scotland, notably being the first company to bring coloured shirts to menswear in Scotland where until that point you only had the option of white or blue.

Not the standard beginning for a successful hospitality venue that has stood the test of time and evolved as

tastes and times have changed, but that just gives you a small insight to the drive and attention to detail that Alan & his father had to make something special.

Alan remembered how his father on hearing that Duck Bay was on the market said to him “ I don’t care what I have to do I want it!”

Selling his home,Alan putting up equity from his flat and doing everything in their power and covering every possible eventuality to make his dream a reality.

Nobody starts out on the road to be an icon intentionally, it takes something special for that to happen and it’s not something you can control.

Other people make that happen, time makes that happen and given the challenges the industry has experience over the last few year where we have lost historic sites and businesses we have to cherish our icons.

Listening to Alan speak about the venue you can really gain an understanding of the passion that the venue is built on every day from humble beginnings, the work that everyone was involved in to turn a run down cafe into a true Icon.

“ It has been a genuine privilege to be part of the venues history and to make Duck Bay a name that stands for something “ Alan explained.

“It was a dream for us to have the venue and to see how people over the years have embraced it has been truly special to be a part of.”

“Once the deal was done we just couldn’t wait to get started, don’t get me wrong it was a big gamble but we just believed in what we could achieve “

“Duck Bay means so much to so many people, not just the local community from the people who work at the venue and attend but from guests from all over Scotland as well as international guests it has a special place in peoples hearts.

People have started relationships here, got married here, had family holidays celebrated birthday, anniversaries, we have generations of families that have worked at the venue, for example at present we have 8 members of the same family with us which means a lot.

We are and always have been a family business, but that family extends to the company as a whole, Alan continued: We believe in looking after our staff and our community as that reflects in the customer experience.

I don’t believe it’s just about team bonding trips to bowling etc it’s about every member of the team feeling valued and secure “

Heart and soul goes into everything they do, from the food on offer to Alan’s’ well known attention to detail on his interior design.

The welcoming nature of the surroundings can be easily taken for granted, however as many will agree and understand that is not a simple thing to achieve.

Alan works very closely with key trusted suppliers to help achieve his visions and make them a reality with people like BDP Contract Furniture.

Duck Bay has been the corner stone of what is now a 5 site group within Cawley Hotels all offering unique experiences, unique dining, and unique atmospheres but with the same strong sense of a warm welcome and familiarity.

The ability to evolve from a rundown cafe, to a restaurant, to a standout nightclub, featuring the first open air nightclub & dance floor in Scotland, to successful international hotel,to an established quality restaurant with bedrooms is truly inspirational and many could look at of what has been achieved with Duck Bay and what that could mean to their hospitality business and they would not go far wrong. For me Duck Bay goes hand in hand with Loch Lomond, you can’t have one without the other …it just wouldn’t be the same.

The biggest compliment I can pay to Alan Cawley and the entire team at Duck Bay and the Cawley Hotels group is…. It takes special people to create a true ICON.

Thank you to Alan for taking the time to speak so openly to me and for the AMAZING Strawberry Tarts another icon. Interview by Justin Wingate, Head of Ontrade Scotland. Images provided by BDP Contract Furniture & Cawley Hotels Group.

Halloween Spooktacular

Fun and spooky going ons are promised at Bishopton’s Ingliston Estate and Country club for their annual Halloween Masquerade Ball on October 28.

This year’s party at the incredible location just twenty minutes from Glasgow Centre and a stone throw away from Loch Lomond takes place in its recently purpose built £3.5 million pound wedding marquee which has also hosted brunches and events with people like Denise Van Outen, Mark Wright and Judge Jules in recent months.

This time round the 90 acre estate gets a Halloween makeover to offer an unforgettable evening, with a glass of bubbly on arrival, a delicious two course meal and spooktacular music for its guests.

Amazing live entertainment comes from the fabulous FEEVA band as well as Ingliston’s resident DJ Steven Clarke and The Ace Tribe Dancers who have a few surprises in store. The new venue, an addition to Ingliston’s other fabulous reception suites including the art deco Salerno Suite with its furnishings from London’s Savoy hotel and the John Amabile designed Connemara Suite with its more contemporary interior, boasts chandeliers, sweeping drapes, a hi tech sound system, air conditioning and lights and can comfortably hold five hundred guests.

The magical venue is also gearing up for the festive season with a variety of offerings for all the family over Christmas and Hogmanay and guests who wish to stay overnight can do so in one of their luxury lodges with hot tub and spa or at their onsite boutique hotel.

Those who want to enjoy the countryside in a more natural habitat can also make use of the destination’s RV Park.

Head of Special Events Lynne McDermott, who has previously worked in the Dubai and Ibiza hospitality industry, said: “Magnificent surroundings, luxurious accommodation and beautiful decor await you at Ingliston and we can’t wait to welcome you to our new multimillion pound Grand Marquee.

“There is nowhere else like this in Scotland, and perhaps even the UK. We’ve just launched our fabulous new wedding brochure so people can see the extent of what’s on offer. “ “This is a dream destination for a whole host of events. For Halloween Weekend, all you need to do for the Masquerade Ball is dress to thrill, and arrive to party at 6:30pm for the drinks reception, expect a Thriller of a night and dance the night away with carriages at 1am. Oh - and make sure to avoid the headless horseman of Ingliston.”

Tickets are priced at £45 plus booking fee and the door policy on this occasion is over 18(check) and there are mixed tables, unless you are booking a table of 10. For any dietary requests, please email events@ingliston. com For tickets - https://www.tickettailor.com/events/ inglistoncountryclubhotel/822241

JOHNNIE WALKER PRINCES STREET LIGHTS UP EDINBURGH TO MARK WORLD EXCLUSIVE LAUNCH OF ONE-OF-A KIND JOHNNIE WALKER BLUE LABEL 'ELUSIVE UMAMI'

Johnnie Walker, the world’s number one Scotch Whisky brand1, today unveils Johnnie Walker Blue Label Elusive Umami - a pioneering expression inspired by the enigmatic flavour also known as the fifth taste, which will be available exclusively at Johnnie Walker Princes Street from today, before launching worldwide on October 16. Taking inspiration from Japanese Zen Calligraphy, the projection onto Johnnie Walker Princes Street celebrates the ancient art form with silhouetted artists’ intricate brush strokes combined with elements from the beautifully crafted Umami Blue Label packaging on the side of Princes Street’s biggest canvas.

Arriving at Edinburgh’s eight floor whisky experience before anywhere else in the world, Johnnie Walker Blue Label Elusive Umami is a limited-edition release crafted by Master Blender Emma Walker and renowned Japanese Chef Kei Kobayashi of Paris’ three Michelin Star restaurant Kei.

The pair joined forces to create a Scotch that encapsulates the inscrutable taste of umami, a Japanese word used to describe what is a hard-to-define flavour, possessing mysterious qualities.

The result - a beautifully balanced Scotch of sweet and savoury flavours, with notes of blood oranges and red berries with sweet wood spice, a touch of smoked meat, a hint of salt and pepper with a long, sweet fruit finish. Selected casks from inland and coastal distilleries are hand-picked at the height of their maturation for their unique umami profile - only one in 25,000 casks succeeds in bringing this elusive character to life.

In addition to being the first in the world to get their hands on this incredible new whisky, Johnnie Walker Princes Street guests will also have the chance to enjoy a limited-edition Umami cocktail on the 1820 Bar roof terrace and take part in an immersive 60-minute tasting experience, with details set to be released on Johnnie Walker Princes Street’s social media profiles in the coming weeks.

Johnnie Walker Master Blender, Emma Walker, says: “When Chef Kei and I set out to capture the essence of umami, we wanted to push the boundaries of what Scotch could be and bring a truly innovative offering to the world of whisky and flavour.

“For Johnnie Walker Blue Label Elusive Umami, only one in 25,000 casks in our unparalleled reserves of more than 10 million maturing casks made the cut in our painstaking search for that elusive flavour profile – each expression of whisky was hand-picked to create an umami profile, just like ingredients for a recipe, allowing us to bring the unique character of this innovative whisky to life.”

Chef Kei Kobayashi adds: “Umami possesses a mysterious quality that ignites our senses, revealing sumptuous taste, complexity, and depth. Encapsulating that alluring flavour through Johnnie Walker Blue Label Elusive Umami allows you toimmerse your palate in an exquisite Scotch Whisky of subtle richness.”

Available exclusively at Johnnie Walker Princes Street in Edinburgh from September 18, 2023, and available to buy globally from October 16, 2023.

New Blue Label variant capturing the elusive taste of umami, in first-of-a-kind collaboration withrenowned Chef Kei Kobayashi, can only be purchased at Johnnie Walker Princes Street.

Asian Restaurant Awards 2023

Mother India in Edinburgh was revealed as the overall winner, with other awards going to the capital’s Cilantro for Best Bangladeshi, Ignite the Best Indian, Dishoom the Best Casual Dining venue and Pomelo the Best Chinese. From Glasgow, Charcoals and Desi Chaiwala were victorious, along with Sapporo Teppanyaki (Best Japanese) and Thairiffic (Best Thai).

There were also wins for Bo’ness Spice (Falkirk), Light of Bengal (Aberdeen), Tahla (Perth), Spice Tandoori (Elgin), Dhoom (Dunfermline), Saffron (Shetland). Also in Shetland, Gurkha Kitchen was highly commended.

Just Eat Takeaway/Delivery Awards went to Dil Se (Porthlehen), Memories of India (Gorebridge) and St John’s Curry Club (Edinburgh).

“We congratulate all the winning establishments in at this year’s Asian Restaurant Awards (Scotland), an event which showcases the top dining establishments from across the nation, which are a key feature of Scotland’s food and cultural landscape,” said ACF chairman, Yawar Khan, who added, “At a time when the hospitality sector is facing significant challenges with rising food and energy prices along with staff shortages, it’s important we acknowledge excellence and celebrate the success of the sector.”

The full list of winners can be viewed at www.asianrestaurantawards.org

Organised by the Asian Catering Federation [ACF] with Just

Eat as its headline sponsor, the awards have become a pinnacle for inspiring the Asian restaurant industry with recognition for innovation, vision and exceptional food. These are Scotland’s only accolades open to the full spectrum of Asia’s rich and diverse cuisines. Further supporters of this year’s awards include Cobra Beer; Tyl by NatWest - Online Payment Solutions; and business immigration and HR systems specialists, Work Permit Cloud.

Speaking on behalf of the panel of judges, its chairman George Shaw welcomed the fact that increasing numbers of Scotland’s Asian restaurateurs are now recognising that the country is, “Home to some of the world’s finest produce - especially it’s seafood, beef and game” and he paid tribute to the Asian twist being given to the traditional “haggis, neeps and tatties.” He also applauded those establishments in tackling multiple challenges for the restaurant industry, by seeking news revenue streams from initiatives including serving breakfast, lunch and afternoon chai.

Scotland’s spice lovers have another chance to support their favourite Asian eateries, by voting online for shortlisted candidates in the ACF’s Asian Curry Awards via www.asiancurryawards.co.uk, the UK’s largest event of its kind. Winners will be announced at a gala dinner being held at The Grosvenor House on London’s Park Lane on Sunday 19th November.

Scotland’s best Asian restaurants and takeaways were feted at a glittering awards ceremony at the Sheraton Grand Hotel in Edinburgh on Monday 18th September, hosted by BBC TV news anchor, Samantha Simmonds.

Since our humble beginnings nearly 70 years ago when the Company was founded by Bobby Lynas, Lynas Foodservice has been dedicated to one word, Service.

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With the cost of living continuing to skyrocket and food and drink price inflation at a record high, this year consumers will increasingly focus their spending where they are likely to garner some type of benefit. As a result, loyalty programmes will play a hugely important role in attracting and retaining customers in 2023.

Using EPoS systems or white-labelling apps, operators can fully leverage these benefits by providing customers with ‘rewards’ and ‘giveaways’ that feel unique to them. This is thanks to the software’s ability to analyse everyone’s purchase history and then promote specific meals and drinks to meet the preference of each customer. This will enable operators to not only stay competitive, but also improve customer service over time, retain customer data for targeted marketing campaigns, and introduce loyalty and reward programmes on an ad hoc basis.

When it comes to the future of EPoS systems, we are already seeing loyalty schemes growing in popularity. We can expect to see a rise in subscription-based schemes –– and sustainability-focused loyalty programs – such as giving points for eco-friendly purchases and planting trees.

At the same time, these capabilities also positively benefit hospitality staff by providing frictionless, convenient, and time-saving transactions for customers. This in turn reduces pressure on staffing during labour shortages that have persisted over the course of 2022 and into 2023, allowing staff to focus on higher value-adding tasks such as interacting with customers and enhancing their experience. This personability element is an important factor when a customer is evaluating whether to return to a restaurant. The next few years will be crucial in the evolution of the EPoS system, with any probability of EPoS being solely self-service channels (app and kiosks) along with the concept of cashiers and queueing reduced even further. As customers’ expectations evolve and demand for quick, convenient, and time-saving transactions grows, we’ll likely see more operators go fully digital in 2023.

Reward your biggest fans with a loyalty app that keeps your clients hooked on great deals.

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We combine the best contemporary app design with excellence in use. Diners will intuitively navigate the app to make orders, join a virtual table queue, settle their bill and more. You can customise rewards liberally across all purchase points. That way, you can incentivise orders of high-margin items and set minimum spend limits to maximise profit.

When diners have the freedom to order in-app and settle the bills themselves, you’ll reduce staff costs and boost table turnover. Increasing efficiency has never been so convenient. The app is the only one of its kind to offer complete integration with your POS so you can keep track of all your orders in one place.

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Boat Yard Lochwinnoch

Boat Yard Lochwinnoch

BrewDog Waterloo

BrewDog Waterloo

BrewDog Waterloo