OnTrade Scotland Magazine May Edition 2024

LET THE SUN SHINE

Welcome to the May edition of OnTrade Scotland LET THE SUN SHINE

It’s time to let the sunshine for a number of reasons. Summer is just round the corner, time to tidy up the beer gardens, get in the parasols, and refresh the cocktail list and the summer drinks menu.

There has also been a ray of light from government with the anti economy and anti growth policy makers at the Scottish Greens headed by Patrick Harvey and the picturesque face of DRS Lorna Slater being removed from government.

Many across the industry will see this as a long overdue bright light and time will tell if the first minister will be joining them after a vote of no confidence being called.

The wooden wheels have been coming off the cart for a long time with failure after failure costing business and the public hundreds of millions in wasted pounds that could have been used to provide vat & rates support to a struggling industry to strengthen growth.

The tireless campaigning from the trade bodies, industry figures demanding better has undoubtedly put real pressure on the government to act, if late in doing so.

Also OnTrade Scotland has had a spring makeover.

We constantly listen to feedback and will constantly look to evolve as we will never become complacent or stale and will always look to remain current and fresh whilst keeping our core values and unique identity.

We hope you enjoy the new look as well as this months features.

As always

STAY COLLABORATIVE STAY POSITIVE STAY TOGETHER AND HAVE A GREAT MAY

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 10 8 16

Industry News

OYSTER CLUB WITH CYRUS TODIWALA 2024 THISTLE AWARDS

HIT Scotland are hosting a very special evening at The Oban Bay Hotel on Thursday 20th June. Renowned chef, Cyrus Todiwala will be hosting an exclusive dinner which will showcase the finest local ingredients infused with the vibrant flavours of India. It’s an event not to be missed so make sure you have the date in your diary.

All the money raised from the dinner will go towards their scholarship programme which provides empowering inspirational development for those studying or working in the hospitality industry in Scotland.

Price: £75pp, table of 10 is £750. Fundraising ticket £105pp, fundraising table of 10 is £1050. Fundraising ticket pre-pays entry to the £10 ice-breaker and £20 raffle.

The search is on to find Scotland’s Best Pub or Bar as the deadline for entries to the 30th Scottish Thistles Awards approaches. The award is one of 18 up for grabs in the annual competition which celebrates the best of the best in Scottish tourism.

For over 30 years, the Scottish Thistle Awards have helped shine a spotlight on individual businesses, people and partnership- working. They have become an annual celebration of excellence, collaboration and innovation within one of the country’s most important sectors.

Delivered by VisitScotland in partnership with regional awards programmes, the Scottish Thistle Awards combines five regional awards and a national final.

The Best Pub or Bar category aims to celebrate the key role of bars and pubs as part of the Scottish visitor’s memorable experience by recognising those offering an authentic, cultural experience with a warm welcome.

SIMON MCKEATING COMMENTS ON SBTI’S DECISION ON CARBON CREDITS

Simon McKeating, programme manager at the Scotland Food & Drink Partnership’s Net Zero Commitment, said: “SBTi’s decision to allow companies to use carbon credits to offset their emissions sets a dangerous precedent. It could undermine SBTi’s credibility and

encourage a new wave of carbon cowboys flogging carbon credits.

“The principle of setting targets – and not including carbon off-sets – to count as progress towards your targets has been enshrined in the SBTi Corporate Net Zero Standard since it was first published in 2021 and should be protected.

“Real progress on emissions reduction can only be made by taking action in your own operations and along your value chain.

“We cannot simply buy our way out of climate change.”

Brand News

AND THE WINNER IS…

Gin lovers from around the world will be able to live like a Hollywood star following the news that Gin Bothy has made their limited-edition batch, gifted to the top 25 2024 Oscar nominees, available for purchase.

From the Scottish hills to the Hollywood hills, the award winning gin takes the stage at the 96th Oscars this Sunday as Gin Bothy has been selected to feature in the coveted $125,000 “Everyone Wins” nominee gift bags given to stars including Martin Scorsese, Emily Blunt and Ryan Gosling.

A small, exclusive batch was originally distilled by the Angus based producer for the Oscar nominees, with bottles numbered 1-25 allocated for the Hollywood superstars. Gin Bothy founder Kim Cameron has made the decision to release the remainder of the 300 bottle batch, derived using Scottish heather and Scots’ pine and rosemary, for purchase.

Gin Bothy founder, Kim Cameron who became an ‘accidental gin-maker’ after discovering her talent

whilst making jam in her bothy kitchen in Angus village Glamis in 2015, said, “This is not just a celebration for Hollywood; it’s an invitation for everyone to experience the glamour and taste of the Oscars. Rather than hold onto the remainder of this unique batch we decided to make them available for anyone to buy. The Oscars are one of the biggest events in the world and so being able to bring a piece of that to our customers is really exciting.”

Kim added: “While most of us can only dream of winning an Oscar, anyone who gets their hands on of the 300 bottles will certainly be able to practise their winner’s speeches with ease as each bottle comes with a miniature 6” oscar figure to commemorate the event.

“For those who are staying up to watch the Oscars they can now be part of the glamour and excitement surrounding Hollywood’s biggest night replicating the glitz with our film inspired cocktails including Nominee’s Negroni, Fit for a Star Martini and It’s Show Thyme.”

The Oscar gift bags, curated by Distinctive Assets, are renowned for their opulence and have historically been bestowed upon luminaries such as Cate Blanchett, Jamie Lee Curtis, and Steven Spielberg.

There are around 60 items in each bag that have, in the past, included plots of land in Australia and Scotland, and luxury stays in an ancient Scottish castle and a sprawling 10-acre property in Canada.

Gin Bothy are continually expanding their product range with an ambitious vision for future growth in the UK and with a firm eye on the American market. They offer Bothy Butter, Jam Bothy, Rum Bothy and their scaleable lifestyle spirits brand Hipflask.

LOCHLEA DISTILLERY OPEN THEIR CASK PROGRAMME TO PUBLIC

Lochlea is an independent family owned farm and distillery based in the heart of Ayrshire, Scotland. They are now offering members of the public the chance to buy a cask of whisky, after initially only being open to private customers.

The Scottish distillery offers two types of casks to the public: first-fill Bourbon barrels and first-fill oloroso Sherry hogsheads. All casks are kept under bond at the distillery for at least 10 years, after which it can then either be stored for longer, bottled under the customer’s own personal label or sold back to the distillery as desired.

Buyers will be able to visit their cask at the distillery, attend a Cask Owner’s Day and sample the liquid in its early stages as it matures to become a single malt whisky.

SLTA RESPONDS TO INTRODUCTION OF TIED PUBS (SCOTLAND) ACT

The (SLTA) Scottish Licensed Trade Association welcomes the introduction of the Tied Pubs (Scotland) Act, announced this morning by the Scottish Government.

Gavin Stevenson, the SLTA’s tied pubs policy adviser, an Inverness-based publican, said: “This act will regulate the tied pubs sector and provide some of the same protections that tenants in England have long enjoyed.

“However, we are extremely disappointed in the delays to implementation, first as a result of Scottish Government insisting on an extended two-year period for the Act to take effect, then by the obstructive behaviour of some of the tied pub companies in pursuing protracted, but futile, legal challenges, and now by the Scottish Government announcing that the Act will not take full effect until much later this year.

“Scottish tied pub tenants cannot afford any further delay, and we urge the Scottish Government to accelerate implementation.”

The SLTA, which represents independent licensees, has long been a supporter of both the Tied Pubs (Scotland) Bill and a Scottish Pubs Code, claiming that many Scottish tied pub tenants have lost their livelihoods and savings as a result of “rapacious pubco behaviour”.

It previously said that measures in the Bill would strengthen the position of tenants in their relationship with landlords, and put Scottish tenants on an equal footing with their counterparts in England. A statutory code of conduct has been in place in England for several years.

The Bill, put forward by Labour MSP Neil Bibby, was backed by a broad coalition including the SLTA, the Campaign for Real Ale (Camra), GMB Scotland, the Federation of Small Businesses, the Scottish Tourism Alliance, the Pubs Advisory Service, and many small brewers.

MULTIPLE AWARD WINNING CHERRY SHOT

THE ORIGINAL ROSSLYN INN - WHERE FAMILY & HISTORY LEAD THE WAY

The Original Rosslyn Inn is a family run business since 1837. The building and the village have a rich fascinating history. As the current custodians of the property since 1973, we the Harris family are now in our third generation of service to the community. The Inn has enjoyed centuries of culture defining guests including Robert Burns, William Wordsworth and Sir Walter Scott. Whether you need some nourishment, a refreshment, or a place to lay your heed we invite you to be a part of our story. Join our list of “well kent folk”.

We are a third generation family independent business since March 1973. Last year we celebrated 50 years serving the local and global community. My parents Maureen and Grahame moved here with my grandparents Tom and Sheila. I grew up in the business fascinated by delivering a fantastic customer experience, serving the community building relationships and playing a part in our customers’ most special family moments.

I worked my early 20s in America coaching “Soccer” (Apologies) most notably in Beverly Hills including coaching Tom Cruises Daughter and meeting the man himself but that’s another story. At that time Dan Browns DaVinci Code rose to fame and my parents found the business speeding up as they were looking to slow down. I returned home and slowly relieved them of daily stresses brining us to today where they can enjoy continuing the positions of landlord and landlady without the burden of traversing the challenge of operating in red tape engulfed hospitality industry.

My dad Grahame is still our head breakfast chef as meeting people and sharing stories is what he truly loves doing and the relaxed pace of breakfast is the perfect shift for him. It makes him very popular with the team so there are less early shifts following late nights.

I run the business with the unwavering support and patience

from my wife Amy supported by a wonderful team of hospitality professionals.

A positive hospitality venue delivering excellent guest experience. Welcoming an local, international and multigenerational audience, leaving a lasting impact that exceeds customer expectations. A place for chapters, memories and bookends.

We are where you take your grandparents or your grandchildren. We focus on our environment over everything. Operating the business I am very aware of the family heritage we must continue to develop. A local familiar business like us must walk the tightrope of staying the same while also be on the cutting edge of the industry.

We attract guests who enjoy an inclusive venue for everyone. We are a family business where you come with your family.

We serve a mix of traditional proper pub food balanced with more modern dishes for our more adventurous guests. We offer classic drinks in accordance to their perfect serve we also have exciting new cocktails or “Cocktales” as each one comes with its own little anecdote of local history.

We have around five main parts of the business. The most prominent is our family lounge bar and conservatory. The lounge bar a traditional area and the reason we

changed signage on building in 2014 from hotel to inn. This area with its stone walls, rafters open fire place and comfy seating very much delivers on guest preconceived expectations of an inn. The Conservatory area is more traditional restaurant with more normal table and chairs, it is also dog friendly.

The Snug bar is the hub of the village where you will find welcoming local worthies, more dogs than crufts, a cold drink and a warm welcome. We also have two outside areas not that the weather has permitted the use of them in the last 12 months. A front restaurant garden and a rear family garden away from traffic and with a woodland trail for kids to enjoy.

The Crypt Cocktail Lounge is the oldest part of the Inn and where we serve our afternoon tea and host our piano bar nights. A sophisticated venue for the local glitterati who want that big smoke experience with an easier commute. The crypt is decorated with quotes of the famous writers that have visited the village and been moved to pen a poem about their experience. Including the full poem written by Robert Burns about the landlady when he stayed at the Original Inn and was moved by his experience in 1787. Arguably thew first ever review!

We have 7 En suite bedrooms, we are currently just in final throws of completing green energy upgrades making us more environmentally efficient, and improving our offering for our visitors. Focusing on two main drivers, the creature comforts of the modern traveller and protect and maintain the history and heritage of the property. We are excited to be part of the Midlothian council net zero accelerator cohort working towards sustainable business practices. We also have a private events space for tribute acts, family

events, festive celebrations, weddings, funerals and corporate functions. Or as my dad fondly says “we specialise in hatches, matches and dispatches”

When we celebrated out 50 years we created “hospiTALEity” for years tourism has done hospitality and it was my view that Hospitality should do a bit of tourism. After all if you want to know some local history, who better to ask than your local purveyor of libations and regular raconteur inn keeper. We made just over 50 videos celebrating the local area while engaging our team and customers to share their story. Some bluring the lines of fact and fiction, gossip and news. We recruited Tam Murray our regular who just tuned 80 who is a village man and actually worked in the Inn when he was 10 years old. We had to capture his story and he even has a “Cocktale” named after him, “The Oracle”. However Tam isn’t in to “Cocktales” so the oracle is just a pint of lager.

The videos are up around the inn in form of QR codes informing the guests of all the questions we are asked. Best example is why is there two spellings of Roslin/Rosslyn? If you want to know got to our You tube channel TORI Team. We try to stay as politicly neutral as possible the term “TORI” is not a political statement as some have asked. It is just an abbreviation of The Original Rosslyn Inn.

The chapel has always been special and had historic significance. Previously is was visitors with a historical, architectural interest. It was very open anyone could walk in. Around the early 2000s when Dan Browns book Da Vinci Code was launched the volume of guests increased dramatically. We would suddenly have queues of guests from the bar our the door. It was great but changed our operation. Back then we held lots of wedding but hosting the

weddings and the increased trade was probably damaging our guest experience just down to sheer volume. Since that time our business has changed. In order to protect our operation we decided to focus on what we wanted to be and direct trade to that. We now do less weddings and actively on occasion have to refuse them to prevent over stretching the team and damaging guest experience.

We work closely with the chapel and are currently working on a Roslin Experience to attract people in Scotland to visit Roslin in quieter time of year to experience the chapel, the area and its first class hospitality offering.

The increased summer tourist trade from the chapel does give us a platform to invest in passion projects and community initiatives.

These include sponsoring and hosting the primary school Halloween discos. Halloween haunted house at my wife’s business Dollys Tea Room. Easter bunny village easter egg hunt. TORI Santa visiting the school nursery and primary before Christmas break. Host age specific races for the children at the Roslin Village Fete with sweets and medals for participants.

We also do family parties where the team hosts a party for local children once a quarter where we entertain the children for three hours so the parents can come to the local pub enjoy a drink in peace. I am passionate about making the local licensed venue part of the family routine. I have friends who live in England and there is a social

community that revolves around going to the local. Not to consume excess alcohol but to spend time together relaxed away from stresses of home and work life. This is something I feel has been diminished north of the border. There is an element that if you bring your children to pub its irresponsible. I am not saying every venue is suitable for children but some are. That’s the beauty of the rich tapestry of hospitality, every venue is different and speaks to a different guest values. More often than not there’s not bad venue just a venue that’s not for you.

Increased costs the lack of help from government and our guests, the people of Scotland have all suffered from reduced money for leisure activities. These will be no different to the challenges our colleagues in the industry have faced. We have reviewed all our costs and overheads and made savings where we can without damaging our guest experience.

Recruiting the best talent is always a challenge but even more so recently. To combat that I conducted a hospitality academy in partnership with Capital City Partnership where we ran a 5 day course with candidates interested in leaning about hospitality. Three of the students were ladies from Ukraine who were amazing. I offered them all a role and I still have Iryna with us and she is an incredible and brave person.

We have a successful mailing list and loyalty programme that rewards guest that visit most frequently with discounts and money of vouchers. We have removed paid sport

from our TVs something I valued personally but found the removal of live sport has attracted more families, dog walkers, cyclists. However the six nations has proven popular and we have used our events space for a family zone to welcome larger groups and families. We have also jumped on the competitive socialising trend and introduced puzzles and games to the crypt along with more premium snacks which has delivered increased dwell time I have found engaging with industry bodies and collaborating with colleagues has helped. There are steps we can take to help our businesses but true change and support for the industry will come from uniting as one voice and forcing government to value and support us. I am a great believer in that it takes each of us to help all of us. We have a regular bus service something our guests benefit from. Especially during the festival when visitors want to visit the vibrant city centre and escape to the country on an evening. Speaking to friends and colleagues the LEZ is unhelpful, unnecessary and comes at the worst time for our sector. We have been fighting for survival since covid, been ignored by our government. My hope that the break down of the coalition that the tail will stop wagging the dog. I have been watching how Glasgow has suffered and the fallout from the ill-conceived policy. I have supported the calls to abandon, review and amend but as has been familiar they have doubled down. It looks like Edinburgh is destined for the same fate.

Unity for the industry just now is imperative.

I am a huge advocate for network and collaboration. I always recommend getting out from your venue meet other operators and experience what others are doing. It’s a creative process you might develop a new iteration of something that exists for your venue. You might experience something be disappointed by it and realise you are doing the same. We can get lost in our own properties and can become blind a change of space and company is incredibly valuable. Each operator has a duty to their colleagues to provide the highest level of hospitality to their customers. Every time guests have positive hospitality experience it will encourage them to try another venue or revisit. We all have

a vested interest in all of us succeeding.

This season I am the Captain of the Edinburgh and Leith Licensed Victuallers Golf Club established in 1890. I know convincing going golfing as work is a hard sell to anyone. The club bring members from across the industry were we play outings and matches against other areas of Scotland. The club has some real rockstars of the industry and to get the opportunity to spend time with them and share wins and challenges has been inspirational.

We work incredibly hard to create an excellent experience for all our guests, they trust us as professionals in our space. With the right training and support the team can guide a guest to different products. When working with brands we are looking for partnership and investment. This can take many forms and we endeavour to have a a personal relationship to the representatives of all the brands we carry.

When reflecting like this there is no metric for success but there is a record I am very proud off. The longevity of some of my major team members is something I draw on. It helps me reflect on my mantra of the most important people in the business are my team.

My guests can initially be shocked by this statement. However I go on to explain, I cant welcome every guest, cook every dish, serve every meal, make every bed. I need a team of hospitality professionals to deliver these services. I need to look after them so they look after my guests.

I have my Inn manager Stuart who has been with us for 22 years, My Assistant Inn Manager Freya who has been with me 10 years, my bar manager Aidan who has worked with me for 8 years, my head chef has worked with us for over 20 years now and one of my chefs over 10 years for a small hospitality venue these lengths of service are phenomenal and they are phenomenal people.

We are in process of creating a benefits package to show my appreciation offering Health care, Income protection, life insurance and use of private gym facilities.

It is up to Hospitality to start treating hospitality as a career and focus on the people that deliver the service, their skills and their security.

On rade

THURSDAY 30TH MAY

On rade

OnTrade Scotland & our partners are proud to invite you to THE hospitality sector networking & trade event that is actually designed to connect people in the industry in a better way.

We at OnTrade Scotland are hosting OnTrade Connect - the newest and most engaging hospitality and networking trade event.

The event will be held at Clockwise Offices Savoy Tower in Glasgow on Thursday 30th May between 5pm & 8pm.

There will be a variety of exhibitors from brands, suppliers and venues from across the industry with our main focus being to connect in a better way, food, live entertainment.

We have guest speakers from true industry leaders like:

Stephen Montgomery - Scottish Hospitality Group

Louise MacLean - Business Development Director of Signature Pubs Group

Michael Bergson - Owner of Buck’s Bar Group

Dean Banks - Chef & Fine Dining Restraunteur

Each of the panel will be giving valuable insite and perspective on the industry from their standpoint and experience and discussing how we move forward together.

If you would like to exhibit or attend please email events@topgunmedia.co.uk by 15th May.

Thank you we look forward to welcoming you.

HAUS - A NEW EXPERIENCE

The Scotsman Group is one of Scotland’s leading hospitality operators with over 52 venues across the country comprising an impressive portfolio of restaurants, bars, nightclubs, hotels, and cinemas. The company continues to innovate and expand acquiring significant historical buildings in major cities opening some of Scotland’s most loved and frequented spots in the industry.

Their newest venture sees them take over the old Shimmy Club on Royal Exchange Square to create a new all purpose live entertainment venue HAUS.

Haus sees thousands of patrons through the door weekly to enjoy the best live musicians the city of Glasgow has to offer and Ibiza’s finest DJ’s along with our no gimmicks, no guestlist, no rules mission Haus provides a safe and inclusive space for all to enjoy. We have a spectacle in the way of state-of-the-art lighting floor to ceiling to accompany our array of entertainment providing the best ambience and vibe to whatever performer is on paired with a drinks menu that is simple and exactly what you are looking for.

Our venue whilst enjoyed by many at night can be customized to suit the needs of the many having hosted awards nights, afterparty’s, corporate events, photo and video shoots all set to your specific brand colouring and mood.

We aim to provide a place where everyone is welcome, a place that’s not pretentious and is very much about the simplicities of having a good time with friends and family.

We want to inject the fun back into what going out means in Glasgow. We achieve this by having the most friendly and welcoming team – we are not just saying this, we genuinely believe we have the best staff in Glasgow, they always have a smile and bring the energy that sets the tone when coming into the venue.

And that’s what to expect, a friendly and attentive team, a fun and energetic environment, and the best live singers and djs around.

When coming into the venue you are met with a sea of led lights on all our walls surrounding our booths, tables, and entertainment area. These lights are interchangeable and play a massive part in the experience we offer. It allows us to set the mood for any specific night.

Whilst our live musicians are performing this helps us to create a warm and home like backdrop in the venue inviting our patrons to be themselves and get comfortable in the environment generating wholesome vibes and those memorable night out moments.

And as the night goes on and the vitality of the venue increases, we can match that raising the energy to a club like feel riveling even the most encapsulating venues in the UK.

Its important to us to provide a platform for local musicians to perform and a place where people can make memories that are cherished, those goosebumps singalong moments with friends you haven’t seen for years, or the family get together where the larger-than-life aunt can sing and dance her night away with no judgment.

These moments are created by our performs and open the venue to all types of people from all walks of life at all ages, they help people come together which allows us to achieve our goal in having a place where people can truly be themselves and have a great time.

As a new venue we have simply tried to create something different, that sets us apart from the rest. In an area of the city that has much to offer we have stayed true to our initial purpose, and this has saw us go from strength to strength and rather than seeing our neighbours as competitors we work together to ensure that we keep this part of Glasgow thriving where each place has something that everyone is looking for.

With a young and creative management team we continuously put our efforts into ensuring that we keep our venue safe, we provide a fun working environment, we connect and engage with our customers and ensure that we offer the best we can in all aspects.

We call our customers Haus Mates, as they make our Haus a home. They love that we offer the best of both worlds, live music, and wholesome vibes aswell as the Ibiza club experience. All feedback is always positive, and we continuously have the highest ratings on TripAdvisor and strive to ensure that we continue to work on keeping it there.

All our social content is from real customers who are genuinely having a good time, the smiles on their faces speak for themselves and our staff are continuously reviewed as being a huge part in how well our Haus Mates experience’s have been.

We see repeat customers come to our venue because they have had the best night, they love what we offer and love how the place looks and makes them feel, and we could not be happier with it.

As part of progression, we are always open to collaborations and working with others, we think we have a brilliant venue that can work well with so many brands and suppliers in the industry, we don’t want to keep our amazing space to ourselves.

Having an open mind and a willingness to expand and collaborate opens doors to possibilities that may not have been achievable on your own, its helps create an environment of lightbulb ideas that are beneficial for all involved and the understanding that 2 minds are better than 1 and knowing that the most innovative and successful ideas and ventures have came from forming relationships allows you cement the future you have for your business. We are thrilled to be a part of this with on trade and hope to continue to work with each other and are open to any questions and enquires about our venue and how we can work together in making your events come alive with our space. Thanks, you.

Buckfast original

250ml / 15% vol

Red wine based aperitif with added caffeine.

Buckfast and lemonade

250ml / 5% vol

Red wine based aperitif with added caffeine, mixed with lemonade. Best served chilled.

for the facts about alcohol, visit:

TAYPORT DISTILLERY COLLABORATES TO PRODUCE A BERRY INSPIRED GIN

The Criterion Pub, which has been established since 1874 contacted Tayport Distillery in October 2023 to produce a gin that used local berries.

The Criterion has always been inspired by local collaboration and to celebrate their 150th year anniversary they contacted Tayport Distillery to produce a Blackcurrant inspired Gin.

Steve and Hazel Latto, (Co-owners of The Criterion) Phil and Fraser Wilson (Bar Managers) began to notice a trend within the bar and their customers. Gins with a berry flavour were popular and the idea struck them to develop a gin of their own using local berries. After championing local producers such as Tayport Distillery, who shared the same ethos and were already producing a Blackcurrant Liqueur, Steve thought about commissioning their own bespoke gin in collaboration with the award-winning distillery. A couple meetings later, Alasdair McDougall, Head Distiller, had developed a recipe to make the new gin infused with local berries.

Steve Latto commented, “ The launch of the Criterion Gin has been a dream of ours ever since we took on the bar. Our team is always speaking with customers and gaining insight into what they like and don’t like and this has really shaped how we wanted the gin to come out. With the majority of the hard work being done by the fabulously talented team at Tayport Distillery, together we have come up with a unique gin that has been carefully curated using nine botanicals such as juniper,

coriander, cassia, angelica, orange peel, orris root, hibiscus, blackcurrants and raspberries. Distilled with precision and passion in small batches, we believe our collaboration has delivered a modern gin that will stand the test of time, very much like The Criterion itself. The Criterion Gin can be enjoyed neat, on the rocks, with tonic or as the foundation for inspired cocktails, this is a versatile gin that embodies the spirit of St Andrews and the surrounding areas.”

When trying the gin neat, customers can expect a warm mouthfeel which is bursting with berry flavours, complemented by citrus and base notes of juniper. The Criterion’s recommended serve is 50 mls of gin poured over ice with a slimline tonic and fresh local raspberries and blackberries to garnish. It has already proven to be very popular with several deliveries being made in the first few days since launch.

Here is what Duncan McDougall, Co-owner of Tayport Distillery, had to say on the project: ‘Tayport Distillery was thrilled to be asked by The Criterion to collaborate on this project! When the team at The Criterion mentioned using local berries, we were excited to get back into how we started - distilling using real fruit! The blackcurrants are grown locally, and distilled with the other Gin botanicals and this is what gives this gin a unique and delicious flavour!’

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We deliver to over 5,000 independant and chain customers every week throughout Ireland and Scotland. Our customers come from right across the catering spectrum so with our extensive range we will have the right product to suit your needs and your business.

Contact us today to find out more and arrange a visit with one of our experienced team.

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THE MALLETSHEUGH IS CROWNED NEW RESTAURANT OF THE YEAR

Aviral sensation Glasgow restaurant has scooped the prestigious New Restaurant Of The Year prize at the 16th annual Scottish Curry Awards.

The Malletsheugh in Newton Mearns opened in August after new owners the Birk family invested heavily in a dramatic, stylish redesign and renovation of the original structure.

Renowned for exceptional Indian food – but also offering a full Scottish menu to showcase the dual sides of the family’s heritage – the restaurant features heavily on social media platforms as fans share their favourite dishes.

That went into overdrive when American star Kalani Ghost Hunter visited last month and awarded 10/10 across the board, especially raving about the honey chili chicken – and his video review went viral, notching up 1million views in less than a week.

And now that has been topped by the prestigious award for the Best Newcomer to Scotland’s thriving curry scene, just seven months after opening.

Mum and boss Tina Birk said: “We are thrilled by this latest honour and the most touching part of it is the organisers said we had a HUGE number of nominations from the public.

“Thank you so much – I honestly cannot tell you how much it means to us to win such an honour in our first year.

“In such a short time, we have built an incredible number of loyal supporters who really understand what we are doing –we wanted to be a community hub and welcome diners into our family.

“People have really embraced that and I think it’s what keeps them coming back…as well as the food of course.”

The menu is packed with incredible options but the hits among online reviewers so far have been the lamb chops, butter chicken, okra fries, baba shora and of course their famous garlic naan.

The restaurant recently created a new glass-walled private dining room which is stunning - and they are now renovating the back area of the building too.

GM Bobby said: “We work so hard to deliver exceptional service and food, we all pour our heart and soul into what we do – it’s not a job, we live for this.

“The Malletsheugh is a dream we have had for as long as I can remember. Thank you to the people of Glasgow and Ayrshire for making it come true, and then some.

“Things have been crazy in the best way, then Kalani showed up out of the blue and it all went through the roof – EVERYONE is coming to try the dishes he had and loving them, so we are looking at some special ideas to celebrate that.

“But this award just hits different. I hoped we would win and I am sure we deserve it but still – I was gobsmacked. Thank you to everyone who nominated and voted and to the judges.

“This really means the world to our family.”

The restaurant is run by Tina and her sons, largely in loving tribute to their grandfather who started their new heritage of Indian cooking in Glasgow, and later their father.

Securing the future: succession planning for small businesses

In

a post-pandemic world, the resilience of all small businesses is being tested like never before. The licensed trade in particular can attest to this. The exceptional challenges the industry has faced over the past few years have highlighted the importance of having clear plans in place for the continuity and succession of businesses, regardless of size and structure.

It’s never nice to think about the possibility of premature death or long-term incapacity, but anticipating the unexpected has become more vital than ever for business owners. Without the right planning, unforeseen circumstances can disrupt the trajectory of a business, sometimes with distressing consequences. Fortunately, there are simple and cost-effective ways to ensure the future of your business is in safe hands if the worst does happen.

A good starting point is to set aside some time to consider what should happen to your business if you are no longer able to lead it. Being well prepared protects the interests of the business, while alleviating the burden on family members and successors during times of crisis.

The next step is to formalise your wishes legally. This can reduce potential risks to your

business and ensure a smoother transition, regardless of circumstances.

For sole traders, this could involve making a will, which should clearly state who you would like to take over your business. Alarmingly, around 60% of people in Scotland haven’t got round to making a will. That’s understandable - nobody wants to think about death – but if you own a business, you should make it a priority.

In Scotland, the legalities surrounding succession planning add more complexity to the equation. The spouse and children of a deceased person hold automatic claims to their ‘moveable assets’. This refers to everything in their estate apart from land and buildings and could include business assets. Failure to address these legal intricacies can result in unintended consequences.

For incorporated or limited companies, the governance documents of the business must also be considered. You’ll need to ensure there are no clauses in your Articles of Association or partnership agreement that would prevent the business from passing to who you choose. It’s not unusual to find clauses that restrict the transfer of certain aspects of a business to a designated successor listed in a legal will – careful alignment is required.

Beyond legal considerations, openness and honesty are essential for effective succession planning. Business owners should always talk frankly with their loved ones, to confirm they are aware of their plans and agree to take on the business if necessary. It’s important those who take on a business are committed to it but also have the necessary experience and knowledge to run the business.

LISA FLAHERTY, SENIOR SOLICITOR, ANDERSON STRATHERN

In cases where successors are young children, appointing interim caretakers or guardians is essential until the children are old enough and mature enough to take over.

Once succession plans are in place, business owners should re-evaluate them at least every five years, and following any significant life events such as births, deaths, marriages, or mergers.

I also recommend that a business considers its future over the next five, ten and twenty years, putting plans in place for all possible outcomes across these timescales. Through this approach, future challenges can be anticipated and plans can be adapted, ensuring long-term viability and resilience. Seeking professional guidance from a legal advisor can address uncertainties and provide

peace of mind. People often worry about the cost, but initial consultations are usually free of charge and provide insights into risk management and legal requirements. If you already have a succession strategy in place, but are unsure if it is sufficient, I suggest consulting a legal specialist.

And if your total estate – including the value of your business – is likely to be over the inheritance tax threshold, which has been frozen at £325,000 since 2009, it’s also worth taking advice on the more complex aspects of tax law. This will allow you to pass more of your hard-earned assets on to your chosen successors, rather than the taxman.

By formalising your wishes and seeking professional guidance to understand the legal complexities, you can ensure a smoother transition for your business if the unexpected happens, reducing the risk of legal complications while protecting the interests of your loved ones.

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