We started collecting waste over a hundred years ago. Today, we help our customers recycle, redistribute and reuse it too. It’s all part of Biffa driving the circular economy – creating opportunities for businesses and organisations to grow more sustainably, save money and leave a smaller footprint. Here’s to the next hundred years. Change begins with what iff…
Watch our film to find out more
WELCOME TO THE AUGUST EDITION OF ONTRADE MAGAZINE!
It’s PARTY TIME!
The voting has closed , the tables are set , the entertainment ready and it’s almost time for the OnTrade Awards 2025.
With a record over 427,000 votes across all of the categories this year from as far afield as Australia and America, the support and engagement for the finalists has been truly overwhelming.
The votes have been decided and the envelopes sealed with the winners announced live on stage on the 11th of August at The Doubletree By Hilton Glasgow Central.
The event has sold out in record time with demand even higher than previous years which is truly humbling.
This month we have excluding interviews with the amazing Louise MacLean Business Development Director at Signature Group who looks at the state of play in the industry as well as the usual industry insights from our partners at MaitreD, Nationwide Energy Consultants, Biffa and The Licensing Co
We can’t wait to welcome the industry and its guests to the OnTrade Awards on the 11th for THE party of the year for the hospitality industry. As always Stay Positive Stay Collaborative Stay Together
We hope you enjoy this edition and have a great August.
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 6 16 12 20 STATE OF THE NATION HOSPITALITY
THE FUTURE OF COCKTAILS IT’S HOT IN THE CITY (AND EVERYWHERE IT SEEMS)
MALIBU HAS TOM DALEY IN HEAT-SENSITIVE TRUNKS TO SPOTLIGHT INCREASED RISK OF ALCOHOL-RELATED DROWNINGS IN SUMMER
Malibu, the world’s number one rum-based coconut flavoured spirit, has got Tom Daley back in his briefs - marking the return of ‘Don’t Drink and Dive’, the brand’s responsible drinking initiative launched in 2024. This year, Tom’s heat-sensitive, knitted swim trunks change colour when temperatures hit 20 degrees, reminding the wearer of the increased risk of drinking and unintentional drowning in hot weather.
Tom left ITV’s This Morning hosts blushing as he delivered the weather wearing nothing but his colour-
changing trunks. Designed in collaboration with Malibu and his knitwear brand Made With Love, the thermochromic trunks shift from coral below 20°C to yellow above - a bold reminder of the increased risks of drinking near water in hot weather, ahead of World Drowning Prevention Day (July 25).
Further exploring the alarming statistic that 1 in 4 drowning incidents in the UK involve alcohol, new research from Bournemouth University reveals that once temperatures hit 20 degrees and alcohol is consumed, the risk of drowning becomes five times more likely. Research commissioned by Malibu further highlights the danger, revealing that a quarter of Brits admit they take more risks in hot weather, while 1 in 3 have gone for a swim after consuming alcohol. A further 80% of the nation felt that one of the contributing factors was that people still aren’t aware of the dangers around drinking and swimming - suggesting there is more work to be done.
Liam Murphy, Marketing Director for Pernod Ricard UK, comments: “Responsible drinking is a message we continue to land through our brands and Malibu’s Don’t Drink and Dive campaign clearly resonated with consumers the first time around, but the job’s not done! Award-winning creative aside, the campaign delivers a clear and simple message that’s easy to forget when consuming alcohol near water this summer. Don’t Drink and Dive!”
UKHOSPITALITY COMMENTS ON GOVERNMENT PLANS TO REDUCE HIGH STREET RED TAPE
Kate Nicholls, Chair of UKHospitality, said: “We strongly welcome these proposals to cut red tape and make it easier to open and operate hospitality venues, create jobs and grow the economy. Measures like streamlined licensing, hospitality zones, and protections for existing venues are positive steps which we have been pushing for some time. We know that hospitality is the key to reinvigorate our vital high streets, breathe life into neighbourhoods and support local communities and this is a welcome first step towards unlocking that.
“But positive and encouraging as these measures certainly are, they can’t on their own offset the immediate and mounting cost pressures facing hospitality businesses which threaten to tax out of existence the businesses and jobs that today’s announcement seeks to support.
“Let’s hope that this is just the start of a bold, long term plan for the high streets and hospitality, with reforms implemented swiftly and the promise of permanent lower business rates delivered in full at the next Budget to secure these new opportunities for all.”
BOLD NEW LEADERSHIP FOR OSSETT BREWERY
One of the UK’s most revered independent regional breweries has appointed a fresh Exec team to propel further growth across cask and keg.
Ossett Brewery and its sister company SALT have made key appointments representing a full leadership change across the past two years. Edd Simpson, founder of Barrique Fine Wines, joined the brewery as MD in 2023 and has now completed a transformation of the leadership team with the addition of Matt Howgate as
Production Director and Rich Nelson as Sales Director. Matt joins Ossett from Vocation and brings significant experience and a relentless focus on pushing operations forward and driving innovation; a strategy he will deliver in partnership with previous Vocation collaborator and Ossett’s new Head of Brewing, Gary Farlow. Rich, who originally joined Ossett from Molson Coors and has been a pivotal player in the success of SALT to date, moves into the Sales Director role to drive distribution for the core and Rat ranges across key accounts. Founder Jamie Lawson, who has been with the business since 2002, remains heavily involved.
Alongside the new team is a fresh new proposition and cross-channel campaign that will be rolled out over the coming months. Edd Simpson, MD, says “Our challenge as a cask producer is to embrace evolution and innovation whilst retaining our strengths and legacy. Cask is the most authentic beer in the market, steeped in heritage and with the strongest call to be considered premium craft. By using this foundation with a progressive mindset, I believe that cask beer has the potential to thrive, rather than survive in the beer market of the future; and as a team we’re beyond excited to be at the forefront of the resurgence of cask.”
J2O UNVEILS VIBRANT NEW LOOK ALONGSIDE NEW POS AND SERVE INSPIRATION
J2O, the UK’s number one adult soft drink , is rolling out a new look across its core fruit blends range this summer, taking it from a classic favourite to a modern icon. The rebrand will bring vibrancy to fridges within hospitality outlets and inject more fun into customers’ social occasions when out and about, reinforcing itself as a key adult soft drink choice. The new packaging will keep the brand fresh and relevant for its current audience of adults and families but also look to engage and recruit Gen-Z as the next generation of soft drink consumers. The key changes, which maintain its colourful range, include a modernised logo and a cleaner, less busy look on-pack to ensure the highly recognisable brand stands out even more in outlet.
J2O remains a core part of an outlet’s drinks menu, with a £172m RSV OOH , and is growing value share, over the latest quarter, by +1.3% to 51.7% . It’s a well-known and trusted favourite that’s well placed to support operators with growth in the adult soft drinks category. Consumers are always looking for choice when spending money on eating and drinking out, as they look for a more elevated experience. So, there’s a big opportunity for operators to update their soft drinks range for summer with J2O and its new look.
To celebrate the new brand identity, J2O will be activating in-outlet via Point Of Sale (POS) including coasters, branded merchandise and outdoor signage to drive visibility. As well as this, a refreshed range of serves, including experimental offerings for each of the core range has been created for operators to choose from and inspire customers with their drink choices.
Chris Pratt, VP Sales – On Trade, Carlsberg Britvic, commented: “We know J2O sits at the heart of many soft drink social occasions, whether it’s a family meal, or a spontaneous catch up with a friend. So, with this modern new rebrand we hope to reinforce J2O as that desired choice for consumers of all ages. In fact, soft drink consumers are increasingly looking for more flavour choice and products which deliver on taste, especially as the alcohol moderation trend continues to rise. We want to provide operators with the right POS tools and recipe inspiration to maximise this opportunity and deliver the standout experience in-outlet we know consumers want.”
STATE OF THE NATION: HOSPITALITY EDITION
LET’S BE HONEST — IT’S NOT EXACTLY SUNSHINE AND WHISPERING ANGEL OUT THERE
This months exclusive interview is with vastly experienced and inspirational Louise MacLean Business Development Director of Signature Group who gives her frank views on the state of play as the industry stands.
Back in October 2024, when the Chancellor rolled out changes to National Insurance contributions — lowering the threshold and upping the minimum wage — we knew we were heading for stormy waters. At the time, we told anyone who’d listen (and even a few who didn’t) that this would be the biggest blow to the hospitality sector since the dark days of the 2020 pandemic.
Fast forward to April 2025, and it turns out we weren’t being dramatic. Virtually overnight, hundreds of previously profitable, lively, much-loved hospitality businesses tipped into the red. Just like that.
Here’s the blunt truth: we simply can’t pass every rising cost on to our customers. A £7 pint might fly in certain parts of London, but for most of Scotland? That’s a stretch. The result? We’re all working harder than ever — for painfully little return.
A YEAR IN EBITDA: THE HOSPITALITY ROLLERCOASTER
January – Grim. As expected.
March – Ah, a hint of spring — with an actual bounce!
April – A welcome wave of tourists and a late Easter miracle.
May – Glorious sunshine. Don’t jinx it.
June – Scotland’s version of summer: not bad at all!
CONSUMER CONFIDENCE: WOBBLY AT BEST
The mood? A bit like a half-inflated balloon — not quite taking off. While we await Labour’s promised boost to our wallets, families are weighing up whether a night out is worth the same as their weekly food shop.
To illustrate:
4 x Fish & Chips = £80
4 x Soft Drinks = £20
1 Bottle of Wine (absolutely necessary) = £40
4 x Desserts = £30
Grand Total = £170 for a family night out
February – Quiet. Wait... did the Six Nations even happen?
It’s not sustainable. Many businesses are burning through
cash reserves or leaning on external funding just to stay afloat. A VAT cut could offer a lifeline, but let’s not hold our breath — whispers from the Treasury suggest it’s unlikely. That said, we can’t stop shouting. Policymakers need to understand the realities and complexities of our trade — and what it actually costs to keep the doors open.
WHERE CAN WE SEE A GLIMMER OF HOPE?
Celebrations remain Sacred – no downturn evident.
Even in a cost-of-living crisis, there are some things we Brits simply refuse to compromise on — and birthdays are top of the list.
According to a recent report by 125 Data & Insights, while around half of us are cutting back on eating and drinking out, only a tiny handful are willing to rein in the birthday or big celebration plans. And honestly, who can blame them? If we can’t treat ourselves (or our loved ones) once a year, what’s the point?
That said, it’s not all balloons and bubbly. Guests are still watching price and experience closely (the value for money
perception is paramount for all)— and expectations for special occasions are sky high. People are willing to spend more when it matters, but they want the experience to match. One disappointing dinner, and any loyalty you’ve carefully created over a period of sustained service that exceeded expectations can vanish faster than a tray of canapés at an influencer’s event!
The good news? Many people don’t even check the price when booking for a celebration — they just want it to feel worth it when they arrive. That’s a huge opportunity for our hospitality businesses. Get it right, and they’ll come back for anniversaries, graduations, and every birthday in between plus the ever-favoured word-of-mouth recommendation will reach far and wide with social media stories.
As Olivia FitzGerald from 125 put it: “Guests will pay more when they trust the experience — but that trust comes from consistency. One misstep, and it’s gone.”
So if there’s one big takeaway here, it’s this: every celebration is a golden chance to win someone over for life.
So go knock it out of the park and celebrate these wins!
“Many people don’t even check the price when booking for a celebration – they just want it to feel worth it when they arrive. That’s a huge opportunity for our hospitality businesses. Get it right, and they’ll come back for anniversaries, graduations, and every birthday in between plus the ever-favoured word-of-mouth recommendation will reach far and wide with social media stories”
YOU COULD BE USING MORE ENERGY THAN YOU THINK!
In summer, kitchens and cellars are major energy users. These simple tips can help reduceusage and cut costs across your business.
CELLARS AND REFRIGERATION
Cooling drinks can use over 10% of yourtotal energy. Improve efficiency by:
• Doors: Insulate and ensure they are kept closed.
• Setting equipment to 11–13°C: Avoiding overcooling.
• Train staff: On energy costs and howsmall habits make a big difference.
• Switch off appliances: When not in use,leaving them on can waste thousands.
HEATING & VENTILATION
Adjustments can improve comfort and reduce waste:
• Keep doors and windows closed: When heating is in use.
• Use natural airflow: When the weatherallows.
• Setting Timeclocks: To match occupancyand opening times.
GOOD HOUSEKEEPING & MAINTENANCE
Many low-cost actions can lead to major savings:
• Encourage staff: To turn off lights and equipment when not in use.
• Track energy usage: With weekly/monthly meter readings.
• Do regular walk-rounds: To spot energy-saving opportunities.
PROMOTE AWARENESS:
Everyone has a role to play in reducing energy use. For more in depth information about how you can cut your energy bills to in your own specific hospitality venue, please check out our full guides:www. nationwide-energy.co.uk/free-guides-to-help-yourbusiness
Cut energy use by 10–40% with simple, consistent action. For support on energy-saving contact Nationwide Energy Consultants: 02476 328995
To arrange an appointment with one of our consultant, please contact our appointments booker Darran Pridmore: darren.pridmore@nationwide-energy.co.uk
Nationwide Energy specialises in helping hospitality businesses, from pubs to hotels, reduce energy costs and find t he best utility contracts.
VERDE BEAUTIFUL BRUNCH
The venue is based in the North East of Glasgow. Before the renovation we knew that we weren’t a duke street Dennistoun or west end location so we decided early on that opening a Saturday and Sunday was sufficient for brunch to ensure longevity while building the brand. I think we would have very quickly suffocated in overheads. The goal was to offer folk exactly what you would expect if you were in the westend or city centre and I think we have achieved that so far. Over and above the brunch we offer our venue for events and functions which has been really popular and seems to just be growing arms and legs.
Personally speaking I think the personal approach with the customers is the biggest stand out. Just about everyone gets more than a hello and goodbye. This isn’t intentional I think it’s more of a reflection of myself and the small staff team we have. Second to that is definitely the food. The menu is small but the love that goes into is u rivalled. The coffee is very often commented on also, we use Parallel coffee beans and we think they are up there with the best in Glasgow if not the best.
The key challenges since opening is definitely our location, we have folk that live 2 and 3 streets away that don’t actually know who or what we offer. We have and continue to be quite intense on our social media platforms but over the last 6/7 month we have came to realise that word of mouth is what is building our brand. We don’t have the luxury of
being surrounded with other businesses and pass trade outwith the passing cats it’s virtually slim to none.
The experience of our place is the number one priority. We had to create an experience that would direct traffic to us over and above driving city centre or westend. We weren’t looking to offer a greasy spoon so that n order to really stand out the experience had to be exceptional in regards to really good fresh food and great coffee and like I said before the personal experience where we really take an interest is on our customers rather than like a convey our belt.
the decor of the place was equally as important as the quality of the food. Out with the brunch we offer the place for events and functions so we had to find a nice balance of it not being to much of a restaurant and also not too much of a bar which I think we have managed to create. A few folk have asked the old what came first the name of the place or the colour, and to answer the question it was the name. Where verde is situated I was born and raised and was always a question why the ‘schemes’ can’t have nice things as well so it was quite important to me that I fulfilled that.
Now that we have found our feet with the brunch we will be opening up a bit later as a late afternoon bar. We will be collaborating with a well known bar in the westend, offering fresh spritzer menus for the summer coming in and also a beautiful new diverse cocktail menu as well as the classics we offer.
MARTINI GRADE VODKA
THE ORACLE THE FUTURE
OF COCKTAILS
We take a trip into the mystic realms of cocktail creation with Liverpool venue The Oracle, helping create a magical experience.
The Oracle is a vintage speakeasy cocktail bar where worldclass magicians perform at your table. Our menu features original signature cocktails you won’t find anywhere else. A s you sip and unwind to the sounds of jazz and blues, at least two magicians will visit your table, transforming your evening into an intimate, interactive experience you’ll never forget.
The Oracle isn’t just a cocktail bar, it’s a creative outlet for a team of magicians. It’s a one-of-a-kind experience, and when you walk through our door, you’re not a customer, you’re our guest. Fewer than 2% of people have ever seen a magician perform live, and here, you’ll witness the impossible right under your nose. Every day of service is a chance to create the impossible. There’s a saying among magicians: “Sometimes, magic is just someone spending more time on something than anyone else might reasonably expect”. That’s exactly what we do, we go out of our way to craft moments you’ll remember for a lifetime.
The Oracle opened in 2019 just before a global pandemic which is possibly the worst time ever to open a bar. We survived the pandemic and we also had to move the venue in 2023 because our original location got sold to city fat cats. The thing about magicians is that even when something
seems impossible, it’s our job to find a way to make it a reality. Our team also has alternative revenue streams as we perform externally at weddings and corporate events.
The experience is everything. The Oracle has two rules: First, keep the flame and never reveal the secrets. Second, always elevate the art of magic. If a guest leaves only asking “how did they do it?”, we haven’t done our job. Magic, when done right, is an art form. It’s like entering a gallery; you don’t judge the painting by the brushstrokes; you feel the emotion and intent. Magic should make you feel something deeper than just surprise.
Ambiance is essential. Everything in The Oracle is chosen to create the ideal setting for magic. Even the wall colour isn’t random, it matches a rare 1902 book on card cheating. The setting isn’t just a backdrop; it’s part of the illusion, part of the storytelling.
The Oracle runs regular variety shows and each year we have a headline halloween show that is written by some of the top magic consultants on the globe. Derren Brown called his experience with us “Phenomenal” and Dynamo has hired members of our team to create tricks for his latest television specials.
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.
The aim is simple, to serve our customer with the best product and the best service we can provide.
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.
We are here for you.
IT’S HOT IN THE CITY (AND EVERYWHERE IT SEEMS)
More customers, less staff, buying fans and drinking outside. Read on!
In the UK since April this year we have seen unusually high temperatures and some extreme weather fluctuations. That can impact us all but especially the licensed trade and other businesses supporting the sector. Make sure you haven’t missed key considerations to ensure your business runs smoothly throughout the summer months.
Operators usually think of weather impacting their business when it is extreme, particularly storms doing damage or closing premises. That is not always the case. The UK has been experiencing some incredibly warm weather. This has then switched to rain and then quickly back to high temperatures. For many of us, we are more used to rain than hot weather and consistent sun. That means operators need to plan ahead to make sure they have thought through both the benefits and potential issues this could bring.
LESS STAFF?
Premises often suffer from staff shortages over summer due to staff being away on holiday or reduced hours as a result of childcare commitments as school holidays begin. Operators should look at what staff availability they have and consider more hours for those on zero hours or lower hour contracts. Students can be on zero-hour contracts to accommodate time of for their studies and exams, but they are often looking for more hours over summer when they are not involved in studies. This sounds obvious but operators must also be careful not to assume those staff who do not have children can automatically cover for colleagues’ childcare requirements over school holidays, so pre planning and some careful navigation of rotas is advisable.
WHAT WE DO:
ADVICE ON PERSONAL AND PREMISES LICENCES
DRAFTING AND LODGING APPLICATIONS
ATTENDANCE AT CONTENTIOUS HEARINGS
ADVICE ON BUSINESS STRUCTURES FOR LICENSED PREMISES
TRAINING AND MANAGEMENT OF STAFF PERSONAL LICENCES
If you can’t stand the heat, get out of the kitchen: Health and safety are buzzwords often overused but in times of extreme heat or cold it is important to address this, both for staff and customers. Review what is in place for staff, for example, make sure they have access to cold water, consider more regular breaks and look at air circulation. Investing in fans may be a necessity if premises do not have the advantage of air conditioning or cold air circulation. In some of the extreme temperatures the UK has been subject to this year, it is very difficult to keep areas cool, particularly areas which tend to be very hot anyway such as kitchens or storeroom/back office spaces which may not have opening windows. Put in place fans or ventilation where possible. Make sure air is circulating and that staff are taking breaks to move out of high temperature areas. Make senior management teams more aware of staff wellbeing, keeping an eye out for staff feeling faint or nauseous. Having staff off unwell due to working conditions not only opens up operators to a claim but also means staff off on unplanned leave which causes disruption to the business.
Hot weather is a consideration for customers too. Operators need to be careful though as opening windows, particularly where premises open very early or very late, can have the downside of disturbing neighbours and creating a noise nuisance. Ventilation needs to be managed carefully to avoid staff blocking open doors such as fire doors or restricted access points, to kitchens and roof areas for example, which could lead to a negative report if there was a spot check inspection or worse, an accident.
REGULATION
Everyone wants to take advantage of the good weather and for many there is nothing nicer than sitting outside to eat or have a drink. Operators should ensure they have consent to place furniture on pavements, roads and areas of public access. In Scotland that is called a section 59 consent, referred to as an ‘street cafe consent’. In England and
Wales it is called a pavement licence. Both give operators consent to put tables and chairs on a public footpath. It does not allow operators to sell alcohol outside and that needs to either be a permanent part of the premises licence or covered by an occasional permission or occasional licence, depending on operators’ location. Restrictions to these consents include access routes which must be maintained for pavement users, including those with disabilities. Councils have their own policies on how wide the access area needs to be. Other obstructions such as electrical boxes, lamp posts, Council installed bike racks or similar must be taken into account and clearance will be needed around these also.
Often street café furniture, barriers and similar have to be completely removed or at least stacked and stored in the street café area. Moving and storing a large volume of unwieldy garden furniture can be a challenge, time consuming and staff have to be able to safely move the furniture so operators need to take into account the ability to store such furniture in premises and the type of furniture they intend to use.
Operators will also require public liability insurance to be in place. Where a business structure means the policy is held by one company or part of the business, take time to check and ensure the policy will cover the holder of the pavement licence or street cafe consent. In Scotland most local authorities require £5 million cover but in England and Wales that can be much higher, for example Surrey council require £10 million public liability insurance to be in place.
We offer a free review of your licence and staff training. For more information on applying for street payment licences or street cafe consents, licensing approvals to sell alcohol outside and reviewing your current licence to ensure street cafe and beer gardens are properly covered, contact Joanna Millar at The Licensing Company on (07747) 653417 and info@thelicensing.company
WHERE COWS MAKE COCKTAILS:
A SUSTAINABLE DAIRY; DISTILLERY; REVOLUTION ON THE ISLE OF MULL
Jeff and Chris Reade moved to the Isle of Mull in 1979 with their 4 sons, Brendan, Matthew, Garth and Joe. My parents had bought a small croft with an old tin shed called Peters Byre. I revised for my GCSE’s on a mattress of bracken while on holiday clearing a field of gorse and scattering a few grass seeds. Shortly afterwards another holiday saw us clearing out the ruins of Sgriob-ruadh and putting a roof over the byre. It was our first roof and the byre is now a cottage – with the same roof.
Seven cows soon moved in and a small pipeline milking machine was put in. Equipment to pasteurise and carton the milk soon arrived and a milk round started. A shed was built from reclaimed floorboards from disused bond store and old telegraph poles.
Soon we had a milk round that covered all of Mull, Iona, Coll, Tiree, Kilchoan and Lochaline. The herd had grown from 7 to around 70. During the Summer the tourists arrived and drank more milk – through the winter the cows produced more than enough milk for the local folk. We needed to preserve the surplus milk; and so we made cheese.
That was the start of our well-known Isle of Mull Cheese, a hard cheddar style that made it easy to distribute further afield. It now shows up all around the world.
Around the year 2000 the equipment we used to carton the milk was wearing out and the cheese sales were going really well. We decided to build a new dairy, complete with a cellar for keeping the cheese. All the milk production went into cheese. The herd had now grown to around 110 cows. Around 2007 we also purchased some Friesland sheep to milk – only around 150 and they were milked in the same milking parlour as the cows! The hardest part milking the
sheep was keeping them out of the milking parlour! The cheese won several awards, but we only have cows now.
Mull has numerous managed forests and when the diesel boiler eventually broke down around 2002 it was replaced by a log burner. This produced all the heat energy we needed to make cheese and also heat all the water for cleaning. The logs arrived in 3 meter lengths which we cut into 1 meter lengths for the boiler. Trees grow and the logs got bigger and our backs got sore. We now have a woodchip boiler!
We had also been building a hydro since the late 90’s to make electricity. This we had been doing very slowly ourselves as cash was very short and there was no incentive at that time to produce renewable energy. During the upgrade of the road to Tobermory we took chance to get a lot of rock removed that was in the way for the hydro. The rock was used for a local building project and we had a big hole in the ground. Offcuts from a gas pipe installed from Scotland to Ireland were welded together to carry the water down the hill. The pipes waited for several years though before we were able to install them. This was eventually done using our digger and telehandler as they weighed 5 tonnes and were 24m long. With a brother in each machine we carried them into position. It was not until 2011 that we turned the power on. A very proud moment.
A few years later we also installed a wind turbine. This was done by other folk although we did a lot of the sitework. After making cheese; we have all the whey to find a use for. For many years this was fed to a few pigs but they could not drink it all and as we are on an island and many miles away from the closest factory built to utilise the whey we have had to spread it on the fields. It has some value as fertiliser and so helps to grow more grass.
Around 2007 my father, Jeff Reade had a conversation with Paul Neaves a microbiologist who suggested that it could be turned into alcohol. This idea was one of many floating around and it was not until 2018 that we revisited this crazy idea. In 2019 the ground works were started and the Stills
commissioned but we were not able to produce the first alcohol until mid 2022.
Alcohol from Milk!
Yes, we are now producing several wonderful drinks as well as the cheese, all from the same milk produce at Sgriobruadh Farm.
We take the raw milk and add a few extra bacteria to make the cheese. The whey is removed and put through a cream separator and a pasteuriser to make a great environment for the yeast that we breed up ourselves. The yeast is added to the whey and the fermentation is really very quick taking just a few days to 1 week. This light beer is then put through the wash still and then into our column still. It actually goes through the column still twice to make our unique smooth spirit. All powered by renewable energy. It is one of a small handful of distilleries powered by wood.
The milk leaves the cows at body temperature! We have to cool it down when we need to store it. Heat energy is removed and stored in our thermal battery. A large tank of 120 tonnes of warm water.
The distillery also produces a lot of warm water. This is also stored in the same thermal battery.
Cheese is made using bacteria that love warm milk, so it is all warmed back up using the conserved energy from cooling the milk and the alcohol.
Even the yeast benefit from all this conserved energy as we do not cool the whey after making the cheese and so it is the correct temperature for the yeast to grow as well.
It’s a lovely little system reusing the energy as efficiently as we can.
One day it would be nice to add a greenhouse to use the carbon and surplus heat. In the meantime though all the carbon given off from the logs goes to growing more grass for the cows to eat and so the cycle goes on.
Sgriob-ruadh Distillers Ltd.
Sgriob-ruadh Farm, Tobermory, Isle of Mull
VENUE OF THE YEAR
HOTEL OF THE YEAR
COCKTAIL VENUE OF THE YEAR
RESTAURANT OF THE YEAR
NIGHTIME VENUE OF THE YEAR
CASUAL DINING VENUE OF THE YEAR
SOCIAL MEDIA ENGAGEMENT AWARD
LIVE MUSIC/GIG VENUE OF THE YEAR
INDUSTRY CHAMPION
in association with
LISA CLIFFORD JOINS SWA AS MEMBERSHIP ENGAGEMENT OFFICER
Scottish Wholesale Association (SWA) has appointed Lisa Clifford, a highly experienced marketing, planning, and business development professional, as its new membership engagement officer.
Scottish Wholesale Association (SWA) has appointed Lisa Clifford, a highly experienced marketing, planning, and business development professional, as its new membership engagement officer.
Lisa, who has a background in bar and restaurant management, joins the SWA from Tennent’s Lager owner C&C Group where she worked on customer marketing plans for the company’s premium brands portfolio, including the Italian beer Menabrea, across the UK.
Other roles at C&C included managing a team of sales executives representing C&C brands across all on-trade routes to market. Latterly Lisa’s role was to support strategy and marketing in national accounts across routes to market for Matthew Clark and Bibendum.
A graduate of the University of Glasgow, Lisa’s wide-ranging role at the SWA will see her work with wholesale and supplier members to help them leverage the industry support that is available to them as well as recruiting new members.
Colin Smith, SWA chief executive, said: “This is a key role for us and confirmation of our commitment to our members and the wider wholesale sector to work in partnership with them to grow their business in a challenging and ever-changing marketplace.
“Lisa’s extensive experience in customer-facing roles makes her ideally placed to engage with members and explain the many benefits of SWA membership to both wholesalers and suppliers.”
Commenting on her appointment, Lisa said: “I am excited to bring my enthusiasm for wholesale to serve the members of SWA where I believe our shared commitment to champion excellence in innovation, sustainability and training across the Scottish wholesale sector will see our members and organisation go from strength to strength.
“My background in bar and restaurant management in Scotland and south of the Border with both national businesses and independent operators means I am particularly well placed to working with drinks and foodservice suppliers to help them take advantage of the opportunity to grow their brands through partnerships with SWA members.
“However, my role extends across the entire food and drink wholesale sector, and I will also work closely with our members who supply Scotland’s 5,200 convenience stores as well as the 30,000 tourism, hospitality and leisure outlets, and public sector customers including schools, prisons and hospitals.”
CARTE CARTE BLANCHE BLANCHE
off the off the
beatson track 2025 track 2025
sunday 24th august
riverside
Join Beatson Cancer Charity on our annual 10k walk to raise funds for those affected by cancer. Take a tour of Glasgow's West End, with various treats along the way. Come along and take part in our day suitable for all ages and abilities. Under 16's go free and four-legged friends are welcome too!
