ONTRADEMAGAZINE.CO.UK
OCTOBER 2026 Official Partners
WELCOME
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HOUSE OF GODS LONDON HAS A NEW LANDMARK
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SHIELDHILL CASTLE HOUSE OF HISTORY
Welcome to the October edition of OnTrade Magazine – as the nights draw in and the industry heads into one of its busiest and most exciting periods of the year, we’ve packed this issue with the people, places and ideas shaping hospitality right now. Leading the way is a major new chapter for one of Scotland’s most recognisable hospitality brands, as House of Gods makes its London debut. We take a look at the launch, the thinking behind the move south and what this latest opening means for a brand that has built its reputation on doing things very much its own way. Back in Scotland, we head to Glasgow to discover Le Set, exploring the concept, the people behind it and what makes this latest addition to the city’s hospitality scene stand out. We also bring you news of a significant acquisition in Biggar, as Mike Baxter – the hotelier behind House of Gods – adds Shieldhill Castle to his growing portfolio. We find out more about the property, the plans and the next chapter in Baxter’s increasingly ambitious hospitality journey.
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As always, we’ve also got plenty of insight from the experts who keep their finger firmly on the pulse of our industry. Michael Kill, CEO of the NTIA, joins us with his latest perspective on the challenges and opportunities facing the sector, while Joanna Millar of The Licensing Co brings her expert take on the licensing landscape and the issues operators need to have firmly on their radar.
LE SET A DIFFERENT KIND OF VENUE
And, of course, there’s plenty to raise a glass to. This month’s Signature Serves takes us into the world of Signature Wines by Alchemy Drinks, showcasing some of the drinks and serves that deserve a place on your menu — whether you’re looking for inspiration behind the bar or simply something new to discover. But that’s not all… We’re delighted to team up with our partners at Premier Sports for an exclusive competition with a very special prize. One lucky supporter of each club will have the chance to win a pair of tickets to see their team in action at the Premier Sports Cup semi-finals later this month – Rangers v Aberdeen and Hearts v Hibs. Four clubs, two huge fixtures and the chance to experience both games live. Keep an eye out in the magazine for your chance to enter. So, whether you’re reading from behind the bar, in the office, between meetings or enjoying a well-earned coffee before the day gets going, we hope you enjoy this month’s edition. As ever, thank you for continuing to read, share and support the magazine — and thank you to everyone across the industry who continues to make the Uk hospitality scene such an exciting place to be. Here’s to October.
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MICHAEL KILL THE VOICE OF NIGHTLIFE
Enjoy the issue.
Justin Wingate Director at TopGunMedia 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
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NEWS
HONEYSHADE TO LAUNCH ABOVE CENTRAL PARK HOTEL been conceived to serve this shift directly, targeting both the area’s growing residential base and its established visitor footfall with a venue built for repeat, all-day use rather than a single occasion. Set moments from Hyde Park and Kensington Palace, Honeyshade occupies a distinctive rooftop position in the heart of Bayswater. The rooftop has been designed as a garden pavilion, with natural light, extensive planting and a material palette intended to soften the line between the interior dining room and the terrace. The all-day concept has been designed to evolve throughout the day, from breakfast and lunch through to evening dining and drinks.
New all-day restaurant and bar forms part of Bayswater’s continued regeneration, opening with rooftop views across Hyde Park and West London. Honeyshade, a new all-day restaurant and bar, will open on the 8th floor of 49-67 Queensborough Terrace, London W2 3SY, this October 2026, bringing a British brasserie concept with Levantine influences to one of London’s most closely watched hospitality markets. The opening lands at a pivotal moment for Bayswater. Traditionally regarded as a transit point for visitors to central London, the neighbourhood is undergoing a significant repositioning, driven by the redevelopment of Whiteleys and sustained investment in residential, hospitality, and public-realm projects. Honeyshade has
The kitchen’s output centres on British brasserie staples - seasonal produce, premium steaks and sharing-format dishes - layered with Levantine technique and flavour. A stone oven will produce manakeesh alongside homemade oven-baked flatbreads, while the live grill showcases premium steaks, carefully sourced seafood and slow-cooked dishes over open flame. The offer is structured across dayparts: specialty coffee and an elevated breakfast menu in the morning; lunch built around handmade pasta, salads and charcoal-grilled dishes from midday. Service shifts into an evening offer of sharing plates, wine and a signature cocktail list as the space transitions for dinner and drinks trade. Interiors draw on Georgian and Victorian architectural references alongside the botanical setting of Hyde Park, aiming for a considered rather than statement-led aesthetic. Alongside the main dining room, the venue includes a private dining room positioned around corporate dinners, celebrations and exclusive events.
YOTEL & VEGA GLAGOW UP FOR SALE The venue has spent invested substantially in marketing the rooftop bar and restaurant Vega to the lucrative “ boozy brunch “ & “ cocktail markets however as stunning as the venue interior aesthetic is many feel that the location of it’s entrance has made it challenge ng for the venue to compete with venues offering similar experiences like the close by Raddison Red Hotel and it’s Red Sky Bar. Christie & Co said the venue integrates technology throughout the guest experience, with a “smart-room design” aimed at maximising comfort and efficiency and also boasts a top-floor bar and restaurant named VEGA, which was refurbished in 2025.
Specialist business property advisers Christie & Co have been instructed to market the Yotel Glasgow hotel. The 257 contemporary bedrooms site opposite Glasgow Central Station which boasts a bowling ally as part of it’s rooftop experience is an imposing site which many feel has not quite hit the mark due to It’s unfortunate location to a well reported city centre trouble spot for anti social behaviour. 4
The hotel also benefits from the YOTEL brand, which will be enhanced by YOTEL’s collaboration with Hilton. This will allow the hotel to join Hilton’s global distribution, digital, and loyalty ecosystem from September 2026. Ed Fitch, Senior Director – Hotels at Christie & Co, who is leading the sale process, said: “The hotel represents a rare opportunity to acquire a significant hotel in one of the most visible Glasgow locations, with a new, modern, and welldesigned product, and yet with further upside deliverable as a result of the recent brand tie-up.” ONTRADEMAGAZINE.CO.UK
NEWS
EDINBURGH CHEF WINS PRESTIGIOUS SCHOLARSHIP of the industry. Paul will now join the team at The Dorchester in London’s Mayfair for a unique five-day stage, working under Culinary Director Martyn Nail, who oversees the five-star hotel’s selection of fine dining restaurants. Held in partnership between Scotland Food & Drink and HIT Scotland, the Legacy Scholarship was launched in 2025 to celebrate theMICHELIN Guide Ceremony for Great Britain & Ireland taking place in Scotland for the first time. Inaugural winner Fraser Cameron, Head Chef at The Globe Inn, spent five days at The Ritz London, led by Executive Chef John Williams MBE, and described winning the Legacy Scholarship as a “money can’t buy experience to learn in one of the best kitchens in the world”.
Paul Hood, the Executive Head Chef at EICC and EICC Nourish, has been named the winner of the Scotland Food & Drink and HIT Scotland Legacy Scholarship, securing a once in a lifetime opportunity to work alongside one of the UK’s most celebrated culinary teams. Following a competitive application and interview process, Paul, 39, was praised by the judging panel for his passion for the industry and developing people. The judges remarked that Paul has a great regard for Scottish ingredients and local suppliers, and his enthusiasm for continually developing and raising standards was tangible. Through the Legacy Scholarship, he will continue to be a great role model for the emerging talent
As well as providing talented local chefs with the opportunity to hone and grow their skills in world-class settings, the Legacy Scholarship also aims to champion the variety and quality of Scottish produce available on our doorstep – and so the announcement of Paul’s success comes at a timely moment during Scottish Food & Drink September, Scotland Food & Drink’s annual celebration of the sector. To recognise and celebrate his achievement, Paul has also been presented with a specially commissioned knife, featuring a handle made with waste remains from the brewing and distilling process. Crafted by Draff Studio, based in Dundee, the handle was produced through a special process which turns spent grain and botanicals into a durable and sustainable material, with each result totally unique. Aymeric Renoud, the designer behind the material, works closely with breweries and distilleries, including 71 Brewing and Fettercairn, to find new, innovative uses for waste.
GLASGOW’S GO-TO LIVE SPORTS VENUE SCORES NEW DEAL Glasgow’s go-to live sports venue has been named as the official away hub for Glasgow Warriors rugby club for the first time. The Raven on Renfield Street reopened to customers this summer following a major £500,000 makeover and has already been signed up by Glasgow Warriors for the 2026/27 season. Glasgow Warriors fans can now enjoy the best sporting experience in the city, including one digital wall of 8 HD TV screens and 20 screens to choose from around the venue. A new sports viewing zone (The Arena) now offers more space for groups and Glasgow Warriors matchday packages. The venue also has a brighter, retro American sports bar feel with a cool, modern industrial edge, complete with LaZ-Boy seating for prime rugby action viewing and a choice of booths that can be booked in advance.
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FEATURE House of Gods London: Where Hospitality Takes Centre Stage Canary Wharf gains a new kind of hospitality destination as Scottish-born House of Gods brings its maximalist brand of hotels, cocktails, dining and escapism to London.
interiors, unapologetic glamour, cocktail-led hospitality, music, indulgence and a sense that a hotel should be as much about the experience as the bed.
There are hotel openings, and then there are arrivals that feel designed to make an entrance.
And then there is the location.
House of Gods London is firmly in the latter category. Opening its doors at 12 Bank Street, Canary Wharf, the 79-room property marks the Scottish-founded brand’s first London outpost and its most ambitious project to date. Rather than simply transplanting the House of Gods formula south of the border, the new property turns the volume up on everything that has defined the brand to date: theatrical 6
Set directly on the waterfront at Eden Dock, House of Gods London occupies an intriguing position within Canary Wharf – an area that has undergone a significant transformation from a predominantly corporate district into an increasingly diverse destination for food, drink, culture, leisure and entertainment. From the property, the architecture of the Wharf becomes part of the experience, with the city’s skyscrapers providing a dramatic backdrop to what is deliberately a very different proposition. ONTRADEMAGAZINE.CO.UK
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It is a clever juxtaposition: glass and steel outside, velvet, florals, rich fabrics and theatrical excess within. A new chapter for House of Gods Founded in Scotland, House of Gods has already established a distinctive identity in Edinburgh and Glasgow. Its arrival in London represents a significant step for the independent brand, bringing its deliberately maximalist approach to a substantially larger hospitality market. The philosophy is summed up in the brand’s own language: “Treat Me Like I’m Famous.” It is less a traditional hotel positioning than an invitation to participate in an experience. That thinking runs through the London property. House of Gods describes its hotels as “maximalist by design and boutique in attitude”, with modern opulence deliberately colliding with timeless decadence. For the on-trade, that distinction is important. This is not a hotel where the bar, restaurant and bedrooms exist as separate components. They are designed to feed into one another, creating a destination capable of attracting hotel guests, local residents, visitors, private groups and those simply looking for somewhere memorable to spend an evening. Design without the restraint If minimalism is about editing, House of Gods is about adding another layer. The London interiors embrace drama from the outset, with richly dressed spaces, bold patterns, atmospheric lighting and carefully considered details intended to create a sense of theatrical escapism. The bedrooms continue that philosophy.
The Cabin takes inspiration from the Orient Express, combining oak panelling with a deliberately intimate, cocooning feel. The Classic rooms reinterpret Versailles through the House of Gods lens, while the suites move further into full-blown indulgence. The principal Suite features a super-king canopy bed, opulent fabrics and views across Canary Wharf; the property also offers more extravagant accommodation designed around the brand’s experience-led approach. It is design that understands hospitality as theatre. Rather than creating a neutral canvas that allows the guest to project their own personality onto a room, House of Gods gives the guest a setting and asks them to play along. For an increasingly experience-driven hospitality market, that is a compelling proposition. The Sacred Garden The jewel in the London operation is undoubtedly Sacred Garden, the rooftop restaurant and hideaway bar. Perched above the waterfront, the venue combines panoramic city views with an intentionally immersive interior. The brand describes the space as being packed with more than 3,000 flowers, creating an extravagant garden-in-the-sky concept that feels deliberately removed from the corporate architecture surrounding it. It is also where the House of Gods proposition comes most clearly into focus. Sacred Garden is not simply somewhere to eat. It is designed to transition from daytime dining into cocktails and late-night occasions, giving the venue an extended trading window and allowing different customer occasions to coexist under one roof. 7
FEATURE The food takes its cues from the Mediterranean, with sharing-friendly dishes designed to complement a drinksled experience. Meanwhile, the cocktail programme draws inspiration from music, fashion and popular culture – another example of House of Gods using storytelling to give its drinks proposition a distinct personality. The rooftop can accommodate substantial events, while the wider London operation also includes a cocktail lounge, Champagne Lounge and private bar facilities. Industry venue information highlights capacity for up to 250 guests across the rooftop spaces, alongside additional private areas and the 79 bedrooms. That versatility gives House of Gods considerable potential beyond conventional hotel trade. Built for the occasion economy Perhaps the most interesting aspect of House of Gods London is how deliberately it has been constructed around occasions. A hotel room is the starting point, rather than the end product. A couple might arrive for dinner and cocktails. A group could book the rooftop for a celebration. A corporate brand could take over part of the space for an event. A Londoner might simply arrive for drinks without ever intending to stay overnight. That blurring of hotel, restaurant, bar and event venue reflects a wider evolution within hospitality, where successful destinations increasingly need to provide multiple reasons for customers to visit. House of Gods is particularly well placed to exploit that model because its design provides a recognisable visual identity across every touchpoint. The result is a venue that is immediately identifiable and, importantly for today’s hospitality landscape, highly shareable. But beneath the visual impact is a broader commercial proposition: encourage guests to stay longer, spend across multiple areas of the property and return for different occasions. Canary Wharf, after dark The choice of Canary Wharf is equally significant. Once synonymous primarily with offices and financial 8
services, the district has developed an increasingly broad leisure offer, with restaurants, bars, retail, culture and entertainment helping to reshape its identity beyond the working day. House of Gods arrives into that changing landscape with a proposition that feels deliberately complementary rather than conventional. Its waterfront setting gives the hotel a physical sense of separation from the surrounding towers, while the proximity to Canary Wharf’s transport network makes it accessible for both Londoners and visitors. The property’s own venue material highlights its waterfront position, 360-degree views stretching from Eden Dock towards The Shard, and its proximity to the DLR and Underground. For a brand built around nightlife, celebration and escapism, that combination of accessibility and visual drama is particularly useful. More than a hotel House of Gods London ultimately represents a particular view of modern hospitality: that customers are increasingly buying an atmosphere, a memory and a story rather than simply a product. The room is part of the story. The cocktail is part of the story. The rooftop, the music, the flowers, the lighting, the views and the service all contribute to the same narrative. That approach is already familiar from House of Gods’ Scottish properties, but London gives the concept a much larger stage. With 79 rooms, a rooftop restaurant and bar, multiple drinking and event spaces and a location designed to make the most of Canary Wharf’s skyline, this is the brand’s clearest statement yet about what it wants to be. For the on-trade, it is an interesting proposition to watch. House of Gods London is not attempting to compete by being quieter, simpler or more restrained. Instead, it is betting on personality – on the idea that in a crowded hospitality market, the venue people remember is the venue that gives them something to talk about. And at House of Gods, talking points are very much part of the design. House of Gods London is now open at 12 Bank Street, Canary Wharf, London E14 4DD. ONTRADEMAGAZINE.CO.UK
THE FRIDAY-NIGHT SURPRISE NO OPERATOR WANTS Friday night. A busy Scottish bar/restaurant. The door opens. A Licensing Standards Officer and two officers from Police Scotland walk in. They’re at the bar. There’s a lot of headshaking. A staff member is being asked about manager details, personal licences and staff training, but doesn’t have the answers. • Where are your staff training records? These don’t comply with requirements. They’re out of date. What did the training cover – this is just an A4 sheet signed – that’s not good enough. • Who is the named manager for the premises licence? Is it Mark? His personal licence training is out of date - he hasn’t done his personal licence refresher. • Yes he did! But did the intimation go to the Licensing Board? No? It’s been revoked then. • Is there anyone else here with a valid personal licence? Yes! I do – here it is. No - you didn’t do your renewal three moths before expiry. Your personal licence expired. Anyone else? • NO – WHAT NOW …. What a lot of questions. Operators tell us they hate dealing with licensing training and keeping it up to date. Too many dates and too much to keep checking. We deal with renewals, applications and deadlines every day. Make that our job, not yours.
WHAT WE DO FOR YOU Audit costs are written off completely when you pay for any training with us, staff or licence holder, or for any other licensing advice/assistance. • £145: Premises Licence Compliance Audit. Covers your premises, your staff and your manager. • £95: Staff & Manager Only Audit. If it’s your staff you’re worried about. • We lodge your paperwork. Personal licence applications, SCPLH refresher intimations and applications to keep your premises licence compliant. • Training for staff and licence holders. Scottish Certificate of Licensing and Refresher courses, online or face-to-face, exam included.
BOOK YOUR LICENSING CHECK TODAY T: +44 7442 693318 E: hello@thetraining.solutions W: www.thetraining.solutions
OnTrade Magazine & our partners at Premier Sports are bringing you an exclusive competition to win tickets to the Premier sports Cup Semi finals between Rangers v Aberdeen & Hearts v Hibs at the national stadium Barclays Hampden this month.
WE HAVE A PAIR OF TICKETS FOR EACH CLUB 2X RANGERS , 2X ABERDEEN , 2X HEARTS & 2X HIBS TICKETS TO GIVE AWAY. To be in with a chance of winning simply head over to our instagram page and comment on the related post tagging both Premier Sports the person you would take with you and the club you will be supporting and a winner for each pair of tickets will be chosen at random from the comments The closing date will be Wednesday 28th October with winners notified on the same day. Terms and conditions : Winners must be able to attend the allocated game for their ticket allocation and team on the published day in question , no cash alternative is provided , transport to and from the venue is not included. Winners selected at random from the comments from instagram and the organisers decision is final.
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Mike and Ross Baxter, who established House of Gods hotels have bought Shieldhill Castle near Biggar and plan to redevelop the historic property. The boutique hotel brand in Edinburgh before expanding to Glasgow, have acquired the country house hotel at Quothquan in South Lanarkshire. The purchase takes the brothers into a rural setting following their city centre ventures. Full details of their proposals for the castle are still to be confirmed. Shieldhill was marketed by Graham + Sibbald in June 2025 with offers around £1.5 million invited. Set in around 6.5 acres of grounds, the property was offered with 30 bedrooms spread across the main house, converted stables and two chalets. The estate also includes a three-bedroom house, a wedding marquee, lawns and an ornamental pond. The Baxter brothers opened their first House of Gods in Edinburgh’s Cowgate in 2019, creating a 22-bedroom hotel
with theatrical interiors, four-poster beds and a cocktail bar. Their route into hotels came through different careers. Mike worked in property development after promoting club nights and running a bar in Aberdeen, while Ross was an offshore engineer in the oil industry. They launched The Baxter hostel in Edinburgh and subsequently Kip hotel in London in 2016. At House of Gods, Mike led the interior design, combining the feel of traditional luxury hotels with music, cocktails and elaborate décor. A second House of Gods opened on Glassford Street in Glasgow’s Merchant City in April 2024. The 28-bedroom property brought the concept to a five-storey Edwardian building, with a rooftop bar called the Sacred Garden. A third House of Gods hotel is under development at Canary Wharf in London.
BESPOKE MENUS A new season is the perfect time to refresh your wine list. From updating your selection for autumn to creating a completely new look, our team can design bespoke wine menus tailored to your venue that showcase your range and make choosing the perfect bottle that little bit easier for your customers.
TASTINGS & TRAINING At Signature Wines we offer informal tastings and structured training sessions to help your team talk about wine with knowledge and enthusiasm. Why? Because confident staff sell more wine.
LOCAL EXPERTISE We work closely with our customers to understand their venue, their audience and what they want their wine offering to achieve. Providing knowledgeable and practical support every step of the way. 1,500+ WINES With access to more than 1,500 wines from across the world, there’s something for every venue, style and price point. From reliable crowd pleasers to premium bottles, our range is built to help your venue stand out.
T: 0141 483 7725 E: info@signaturewines.co.uk W: www.signaturewines.co.uk 15 Carlyle Avenue, Hillington, Glasgow G52 4XX
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nTrade Magazine are proud to partner with Signature Wines to bring a new feature to the magazine where we showcase some outstanding wine offerings available from Signature Wines that provide customers with something different to experience.
CHAMPAGNE DE SAINT-GALL LE TRADITION PREMIER CRU We could not be more impressed with Champagne de SaintGall Tradition Premier Cru. They are a fascinating producer where over 90% of their plots are classified as either premier or grand cru. The Le Tradition is their house style which is made up of a blend of pinot noir and chardonnay providing structure and finesse. It is reasonably priced with stunning notes of brioche and lemon meringue pie. We are exceptionally proud to have this and the full Champagne de Saint -Gall selection as a part of our range which is quickly becoming a customer favourite.
CRAMELE RECAS PINOT GRIGIO We have found Romanian wines to be tremendous value, they tend to punch far above their weight in not only flavour but in cost. In an economic climate where everything only seems to be becoming more expensive for hospitality, Romanian wine provides a welcome break of true value that we at Signature Wines find to be a favourite with staff and customers alike. This is a totally unique take on pinot grigio, with florality throughout and striking notes of peaches, cream and grapefruit on the palate this is a total twist on the Italian classic. It is perfect with or without food but makes a delicious addition to scallops or creamy chicken dishes.
PRIMI SOLI SANGIOVESE Looking to refresh your house wines list? Look no further than our Primi Soli Sangiovese. This exceptional wine comes from the Veneto region on a beautiful site overlooking the Romeo and Juliet castles in Vincenza. On the nose, the wine contains lovely ripe cherry notes and dried cranberry which develops into a velvety smooth palate of red fruits and blackberries with a hint of clove. It really makes the perfect red for autumn into winter, presenting extraordinarily good value and the perfect accompaniment to a beef ragu or lamb chops.
Fancy a chat about refreshing your list for Autumn? Get in touch with the Signature Wines team at info@signaturewines.co.uk or 0141 483 7725. We’re always happy to help you find the right wines for your venu.
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FEATURE The city’s latest restaurant promises to blur the lines between dinner, drinks and latenight entertainment There are restaurants you visit for dinner, bars you head to afterwards and clubs you find when the night is really getting started. Then there is Le Set — a new kind of Glasgow night-out destination designed to make the journey between all three almost entirely unnecessary. Now open at the Penthouse in Princes Square, Le Set is the latest venture from Glasgow hospitality duo Si Ferry and Jordan Allan, the pair behind Duke Street favourite Grosso. Their new project takes a decidedly more glamorous approach, bringing together food, Champagne, cocktails, live music and DJs beneath one roof. And while Glasgow has never exactly struggled for places to eat, drink and party, Le Set is betting on something slightly different: the idea that the best nights don’t need a change of venue. The concept is simple. Arrive for lunch or dinner, settle 20
in with a drink, order a few plates for the table — and see where the evening takes you. “We wanted to create somewhere you could book for dinner and know that was your whole night sorted,” Ferry explains. “The food has to be strong enough to make people come in for that alone, but after that we want the room to keep building around you.” It is a philosophy that feels particularly suited to its setting. Princes Square has long been one of Glasgow’s most recognisable city-centre addresses, and Le Set occupies the former October space, transforming the familiar venue into something considerably more theatrical. The interiors have been conceived around rich finishes, atmospheric lighting, a statement marble bar and an integrated DJ booth — a setting intended to evolve as the hours pass. The mood begins with sophisticated dining ONTRADEMAGAZINE.CO.UK
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before gradually becoming more animated, with music, live sax and DJs taking the room into its late-night phase. From the table to the dancefloor Food remains central to the proposition. At the helm of the kitchen is Nick Rietz, whose CV includes Glasgow institution Two Fat Ladies and Bilson Eleven, as well as a stint at Hof van Cleve in Belgium during its threeMichelin-starred era. His opening menu has been designed with sharing in mind, mixing smaller plates with more substantial dishes and a few deliberately extravagant signatures. Among the headline dishes are Miso Black Cod, Le Set Lobster French Toast and Wagyu Beef Tacos, while the aptly named Millionaire Fries arrive topped with fresh truffle and caviar. The drinks list follows a similarly indulgent direction, with classic cocktails sitting alongside creations including a Matcha Espresso, Yuzu Highball and Le Set Spicy Margarita. For those looking to push the boat out, there is even Bolly & a Bump — caviar paired with chilled Bollinger Champagne.
The intention isn’t fine dining in the traditional sense. Instead, the food is built for conversation, sharing and a long evening at the table — precisely the kind of meal that can stretch from an early cocktail into a considerably later night. When dinner becomes the night out That transition is perhaps the most intriguing part of Le Set. As evening turns to night, the soundtrack begins to change. The venue’s music programme is being curated by So Serious Artists, founded by Glasgow-born DJ and producer Illyus Barrientos. The idea is less about suddenly switching from restaurant to nightclub and more about allowing the atmosphere to build organically. A drink becomes another bottle. Background music becomes a soundtrack. The saxophone arrives. Guests leave their tables. And, eventually, the distinction between dinner and dancing becomes somewhat irrelevant. “We don’t want people thinking about where they’re going next,” Ferry says. “If we get Le Set right, they won’t need to.” 21
FEATURE That ambition puts Le Set firmly into the growing category of destination hospitality — venues where the experience is intended to last for several hours rather than simply occupy a booking slot. A new chapter for Princes Square The opening also represents another chapter for one of Glasgow’s most distinctive hospitality spaces. Princes Square has long been associated with fashion, dining and occasion-led city-centre visits. Le Set’s arrival gives the Penthouse a new late-night identity, adding another reason to linger after the shops have closed. The venue officially opened on 24 September, ahead of Glasgow’s September Weekend, with a launch programme featuring collaborations and activations involving brands including Belvedere, St-Germain, Whispering Angel and Veuve Clicquot. It is open seven days a week, beginning with lunch and continuing through dinner and into late-night service, with entertainment running until 1am. A limited number 22
of bar tables are also being held for walk-ins each evening. For Ferry and Allan, it is a significant step on from Grosso, their first Glasgow restaurant, but the pair are keen to make clear that Le Set isn’t simply a more glamorous version of the same idea. “Grosso gave us a really good sense of what Glasgow responds to,” Allan says, “but Le Set is a very different proposition. It’s more polished, more layered and much more about the full evening rather than just one part of it.” And perhaps that is the real proposition behind Le Set. Not simply somewhere to have dinner. Not simply somewhere to drink. Not quite a nightclub, either. Instead, it is an attempt to bottle that particularly Glasgow pleasure of a night that starts with “just one drink”, becomes dinner, turns into another round, and somehow ends with everyone still on the dancefloor hours later. Only this time, you don’t have to leave Princes Square to do it. ONTRADEMAGAZINE.CO.UK
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YOUR MANAGER HAS RESIGNED. DON’T PANIC. A manager’s resignation creates an immediate licensing risk. But act quickly, record each step and follow the rules for the relevant jurisdiction.
A manager leaving need not be an issue for your premises licence. But now is the time to check your staff training and get your training ducks in a row.
STEP 1: INTIMATIONS TO THE LICENSING AUTHORITY Scotland The premises licence holder must do the intimation. Notify the relevant Licensing Board within seven days of the Premises Manager ceasing to be responsible. Include the premises licence number, premises address, the date the manager left and the licence holder’s contact details. Keep proof of submission. The premises licence holder must then appoint a replacement within six weeks. If no replacement is appointed, the named Premises Manager must be removed from the premises licence, and alcohol sales cannot lawfully continue without one. Do not stop at notification alone: start the replacement process. England and Wales The premises licence holder must apply to vary the premises licence to specify a new DPS. Use the DPS variation form, pay the required fee and include the proposed DPS’s signed consent. The proposed DPS must hold a personal licence. The police have 14 days to object on crime prevention grounds. If continuity matters, request immediate interim effect so the new DPS can take effect while 24
the application is processed, subject to the statutory process. Northern Ireland Northern Ireland has no personal licence or DPS system. The liquor licence is held by the business owner or corporate licence holder, who remains legally responsible. If the licence holder is changing, notification and court process are required through the court. If only the day-to-day manager changes, check the position with the local court office and keep a clear internal record. Republic of Ireland The Republic of Ireland operates a premisesbased system. There is no personal licence or DPS equivalent. If the same person or company continues as licence holder, a manager’s resignation does not itself change the liquor licence. If ownership, occupation or the trading entity changes, seek an ad interim transfer through the District Court and ensure the Revenue excise licence position is also correct.
STEP 2: STAFF, PERSONAL LICENCE HOLDER OR MANAGER TRAINING AND INTERIM COVER In Scotland, make sure your staff 2-hour training is up to date, recent and has been done properly. A piece of A4 paper signed by staff saying they have done ‘staff training’ is not enough. Ensure personal ONTRADEMAGAZINE.CO.UK
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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
licence refresher training is done and intimated to the licensing board. Check renewals are done, correctly and on time (3 months before the expiry). If your manager does not have their personal licence document, a duplicate can easily be obtained so don’t panic. In England and Wales, the proposed new DPS must hold a valid personal licence before signed consent and the application are served. Personal licences are now valid indefinitely: the Deregulation Act 2015 removed the renewal requirement from 1 April 2015, so there is no periodic renewal and no mandatory refresher training equivalent to Scotland. Even so, operators should still check that the named individual still holds the licence and can produce it, that it has not been surrendered, revoked or forfeited. Remember any change of name or address has to be notified to the issuing authority, and a replacement obtained if the licence is lost, stolen or damaged.
In Northern Ireland and the Republic of Ireland, formal personal licence arrangements do not apply in the same way, but staff still need clear supervision and documented instruction. For advice on licensing, contact Joanna Millar at info@thelicensing.company. We specialise in providing expert advice on licensing and also offer a free premises licence review and general advice and support. The Licensing Company info@thelicensing.company 07747 653417 https://www.thelicensing.company This article is provided for informational purposes only and does not constitute specific legal or financial advice. Licensing law and business rates rules differ across the UK and are subject to change. Contact us for advice on your specific circumstances before taking action.
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FEATURE When Data Owns the Night, Will Human Connection Become the Ultimate Luxury?
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For decades, we have assessed the success of nightlife using surprisingly blunt instruments. How many people came through the door, how much they spent, how long they stayed and, ultimately, whether the venue made money. But the night-time economy is entering a very different era, one in which data could fundamentally change not only how we measure the night, but how we create, manage and monetise it.
At the moment, much of this information exists in separate worlds. A bar understands its EPOS data. A promoter understands ticket sales. Streaming platforms understand musical preferences. Transport authorities understand ridership. Social platforms understand engagement. Local authorities hold licensing, planning and economic data. Individually, each tells us something. Connected intelligently, they could tell us considerably more.
Imagine understanding not simply how many people entered a venue, district or festival, but how they moved through it, what they consumed, what music retained them, when their energy peaked, which spaces encouraged interaction and what eventually caused them to leave. Then connect that intelligence with transport, hospitality, ticketing, payments, social media, music, tourism and public space data. Suddenly we are not simply measuring nightlife. We are beginning to understand its ecosystem.
Take a festival. Admission data tells us who arrived and when. Transaction data shows where spending occurred. Movement data can tell us how audiences migrated between stages. Music intelligence could begin examining genre, tempo and BPM alongside audience retention. Transport data tells us how thousands of people arrived and dispersed. Put those elements together and we start to see the rhythm of an event rather than simply its attendance figure. ONTRADEMAGAZINE.CO.UK
Music is perhaps one of the most intriguing areas. DJs have always understood a dancefloor instinctively. They read the room, sense when energy is disappearing and change direction accordingly. But what happens when that intuition can be supplemented by intelligence? Could we understand relationships between BPM, genre, drinks consumption, movement and dwell time? Could we see which musical transitions retain people on a dancefloor or encourage movement between rooms? Could a festival understand which programming combinations create congestion and which encourage exploration? The danger, of course, is believing that because something can be measured, it should be automated. The future should not necessarily be an algorithm choosing the music. The opportunity is technology making human decision making better informed. There is also a significant commercial question. Technology challenges the assumption that the economic value of a night exists only inside the physical venue. A 1,000 capacity event traditionally has a maximum of 1,000 people experiencing it at that moment. Increasingly, that does not need to be true. Two way streaming, augmented reality and interactive digital environments could create entirely new audiences around physical experiences. Someone might attend a performance physically while thousands more participate digitally. Others might access additional content, merchandise, digital spaces or subsequent experiences. One event potentially becomes several interconnected products, generating revenue before, during and after the physical experience. That could fundamentally change the economics of nightlife. The venue is no longer simply a room. The festival is no longer simply
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The same principle applies to a city. Understanding movement between restaurants, bars, clubs, cultural venues and transport could give us a much richer picture of how the night-time economy actually functions. Done responsibly and through aggregated data rather than surveillance of individuals, this could become enormously valuable to operators, policymakers, transport providers and investors.
a weekend. Both potentially become platforms from which physical experiences, digital experiences, content and communities are created. We are already seeing governments, cities and jurisdictions around the world become more interested in consumption data, footfall, mobility, ridership and spending. The important development is not one particular index or dataset. It is the gradual creation of a foundational understanding of what data can tell us about places after dark. AI will accelerate this because its real opportunity is not simply generating content. It is identifying relationships across enormous datasets that would otherwise remain disconnected. The more those datasets begin talking to each other, the more sophisticated our understanding of nightlife becomes. Yet there is a wonderful contradiction sitting at the centre of all this. The more technologically sophisticated our lives become, the more valuable an entirely analogue experience may become. Human connection. Perhaps, in a world of AI, augmented experiences, digital audiences and algorithmic recommendations, simply standing in a room full of strangers becomes strangely retro. The unexpected conversation, discovering an artist you were never matched with, meeting someone you would never encounter online, dancing without thinking about the data being generated around you. Technology may transform almost everything surrounding the night, from how we travel to it and discover it to how operators programme it, monetise it and measure its impact. But will it ever replace the fundamental reason we go out? Probably not. The great opportunity for the night-time economy is therefore not using technology to replace human experience. It is using data and technology to facilitate more of it. And perhaps the more accurately we learn to measure the night, the more we will realise that its most valuable ingredient remains the one thing we can never completely quantify: human connection. 27
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