DRAM MAGAZINE

JULY 2013

ISSN 1470-241XDRAM275

DRINKS RETAILING AND MARKETING

DRAM AwARDs FinAlists • LICENSEE INTERVIEW: JIm TuLLIS • mEaT baR

DRAM

CoRoNaTIoN

SCOTTISH LICENSED TRADE AWARDS 2013

2 DRAM JuLY 2013

GOOD BREWING MAKES GREAT BUSINESS.

Tennent’s and the red T are registered trademarks of C&C Group.

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DRINKS RETAILING AND MARKETING

AWARDS FINALISTS 2013Congratulations to all our award finalists. The standard of entry has been extremely high this year and our judges have not had an easy time deciding on the finalists but here is the full list.

11 DRAM APRIL 2013 MARCH 2013 DRAM 11

DRAM

CoRonAtIon

SCOTTISH LICENSED TRADE AWARDS 2013

AwARDs CeReMony 24tH June 2013

WELComE CoNTENTSJuly 2013

FEaTuRES

REGuLaRS

04 NEWSAll the news on pubs, bars, restaurants and hotels.

11 AwARDs FinAlistsAll the finalists for this year's DRAM Awards

08 bRaND NEWSAll the latest brand news.

21 DESIGN FoCuSJason Caddy takes a look at the Meat Bar on Glasgow's West Regent Street

16 a REaL ChaRmERSusan Young catches up with Jim Tullis of Duddingston Leisure

28 SuE SaYSStraight talking from our very own Editor.

This magazine is one of the most sought after because this month we have all the finalists for this year's awards. See

who they are on pages 12 - 15. As you might imagine it has been pretty hectic, but that didn't stop Jason Caddy heading down to the new Meat Bar – see pages 21 and 22, while I interviewed Jim Tullis of Duddingston Leisure. This month we also have our Summer Cocktail booklet – a guide to some great cocktails to serve over the summer months, and we've eventually got a summer and I'm delighted to say that our beer correspondent Jim Anderson is now nearly fully recovered from his appendix operation and his column reappears. Check online at www.barandpub.tv to see some of the videos we took of this year's DRAM Award entries.

Susan YoungEditorsusan@mediaworldltd.com

GOOD BREWING MAKES GREAT BUSINESS.

Tennent’s and the red T are registered trademarks of C&C Group.

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NEWSThe basement feels the loveSignature Pubs doesn't plan on making any immediate major changes to its latest acquisition, The Basement on Edinburgh's Broughton Street. The pub group bought it from Inspiration Inns' James Ellis Johnston back in May and plan to operate it as it is, until the autumn. Signature's Operations Manager Hazel Ward told DRAM, “We are planning a few minor design changes around September time, but in the meantime, we are focusing on getting the staff trained to the company standard and raising morale, starting with some product knowledge awareness training. “I know that when I was bartending around 15 years ago, The Basement was the place where all the cool, creative types used to hang out. It has lived on as a bit of an institution, although it's perhaps been lacking in a bit of love in recent years. We plan to get it back to that place, by giving it a bit of love.”She continued, “We have been consulting with all the staff very closely, even down to them continuing to wear Hawaiian shirts, which they all voted unanimously on. We are keen to maintain its relaxed atmosphere, as it's one that the regulars keep coming back for. As far as the clientele go, it is made up from a fantastically eclectic group of customers from a broad spectrum of ages, professions and interests, which is ideal.”

Wagamama for Ocean terminalJapanese restaurant and noodle bar Wagamama is set to open its fourth Scottish outlet at Leith in the Ocean Terminal building. It already has restaurants in Edinburgh, Glasgow and Livingstone. The company which received its licence last month is already on the lookout for staff for the new restaurant which is due to to open at the end of the summer. Have you heard?

Britannia Hotels has acquired the Travelodge Edinburgh West End hotel for £10m. The 178-bedroom hotel is the fifth of six Travelodge hotels to be sold by Christie & Co on behalf of Cordial Hotels. Jeremy Jones, Director of Corporate Hotels at Christie & Co says, “Having sold the Waterside Inn in Peterhead to Britannia Hotels earlier this year, Christie + Co is delighted to have assisted further in the group’s expansion plans, both in Scotland and nationally.”

New era for Clark's BarScott Cockburn has taken on a one-year rolling lease on Clark's Bar in Edinburgh from Caledonian Heritable. The bar is on Dundas Street, in the New Town. Scott told DRAM, “It's a beautiful pub so any changes that I will be making will be back of house, like getting in more real ale, as that is what the bar was known for years ago. I also want to update the technology with some new TVs.”Prior to this, Scott leased McLachlan Ale House in Canonmills, Edinburgh. He was also Operations Manager for Duddingston Leisure, as well as Manager at the city's Harry's Bar for 16 years.

A first from CosmoPan-Asian restaurant Cosmo is to launch its first all-you-can-eat outlet in Edinburgh at the Omni centre in the space of former nightclub Mood. This will be their second Scottish restaurant and will have a capacity of 300. It will serve cuisine from nine countries with dishes from China, Japan, Korea, Malaysia, Thailand, Mongolia, Singapore, Vietnam and India featuring on the menu, as well as a sit-in restaurant with live cooking stations scattered throughout the premises allowing you to watch your food being prepared.

Flood Inns relaunched Agenda in Leven last month with a party to celebrate the bar and restaurant's new look. The refurbishment has gone down a storm with locals who made the May bank holiday weekend one of the busiest ever. Since taking over Agenda Flood Inns has transformed from a traditional working man's pub into a thriving bar and carved out a unique position as the town's leading restaurant.

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NEWS A former mill in Innerleithen,

Brodie's Mill, could be turned into a hotel, if plans by developers, Marie and Douglas Gow get the green light. Plans for the mill which closed in April also include a wellness centre, museum, cafe and retail premises. The sale of the four acre site is expected to be concluded by the end of this month. Stuart Bell, the local councillor has welcomed the proposals for the site.

Edinburgh vegetarian institution Black Bo's has received a make-over and a new name. Co-owners Andrew Macdonald and Georgie Binder, have used the name Blackfriars, to rechristen the bar and restaurant, and have stripped back the pub's interior to reveal brick and stone, as well as exposing its steel beams.On the food front Macdonald, who is also the chef, has banished the vegetarianism, but is adhering to the trend of sustainable sourcing and seasonality with his menu choices.Blackfriars is at 57-71 Blackfriars Street, Edinburgh.

360 Champagne & Cocktails is opening in Glasgow's Buchanan Galleries this summer. It opened a bar at Braehead last Christmas. The Buchanan Galleries site, on the first floor, will feature a marble bar and cream stools. Craig Ince, managing director of 360 Champagne & Cocktails, said, “We chose Buchanan Galleries because it is in the heart of Glasgow’s shopping area and very few shoppers visit the city without visiting Buchanan Galleries.”

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Crowne Plaza for AberdeenCairn Hotel Group has announced plans to refurbish and rename the Station Hotel in Aberdeen and the Royal British Hotel in Princes Street Edinburgh. They are among four UK properties which will be upgraded, following a £31.5m refinancing deal with HSBC. The refurbishment programme is part of an agreement with the InterContinental Hotels Group (IHG), which will see the hotels adopt IHG brands while Cairn retains ownership and management of the properties. The Station Hotel will become a Crowne Plaza while the Royal British Hotel will become a Hotel Indigo.

Bridge of Orchy Hotel trebles in sizeThe four-star Bridge of Orchy in Argyll has tripled in size in a bid to attract more international visitors. A £1.5m investment has seen the hotel add 23 bedrooms to its original 10 with the addition of a courtyard extension. The hotel, part of the MacDonald Hotel Group, is situated close to the West Highland Way in Argyll, at Glencoe. The Bridge of Orchy Hotel has been owned by Donald MacDonald and Sandy Orr since around 1990 and is managed by Andrew McKnight and Nadia Reis.The extension was funded by a £1m term loan from The Bank of Scotland along with an overdraft facility. Andrew McKnight, the hotel’s MD, says, “We wanted to make sure the hotel not only maintained its standard of accommodation but actually brought facilities up a notch without changing the feel. It has been a substantial investment and a big job, but we’re really pleased with the finished result.“The additional rooms mean we’re now able to welcome and accommodate discerning international travellers, which will make a substantial difference to the business.”

Double digit revenue increase for Scottish hotels during AprilScotland's hotels experienced a double digit revenue increase during April, which was considerably ahead of the other parts of the UK, according to the latest report by accountants and business advisers, BDO LLP. The firm’s monthly hotel survey found that Scottish rooms yield rose by 10.0% in April compared to an increase of 5.6% in regional UK. Occupancy was up 5.3% in Scotland but increased 5.7% in regional UK.Aberdeen and Glasgow led the way with increases in revenue of 21.9% and 10.6% respectively. Edinburgh increased by 3.4% while Inverness rose 1.0%. Occupancy was up 7.7% in Glasgow; increased by 2.6% in Aberdeen; up 1.8% in Edinburgh; but down 1.4% in Inverness. Alastair Rae, a partner in the Property, Leisure and Hospitality sector at BDO, said, “Aberdeen continues to soar ahead with revenue increasing 21.9% to £68.20 during April. This figure is the highest of anywhere outside London.” He continued, “The increase in revenue in Glasgow is extremely positive with the city’s outstanding conference activity paying dividends. It was recently reported that conferences have brought £1bn worth of business to the city over the last decade and the 10.6% increase in revenue and 7.7% rise in occupancy during April are both signs of the success of conferences for the prosperity of Glasgow’s hotel sector.” He concluded, “These figures show quite a happy upturn for the hospitality sector after a tough year. This is, perhaps, a sign that there may be an improvement in the economy as consumers feel more comfortable with their financial situation. Hopefully the favourable exchange rate with the Euro will also be having an impact on the number of overseas visitors after depressed numbers in 2012. However, one swallow does not a summer make and it remains to be seen if this year provides the necessary prolonged improvement in performance for the sector."

WWW.DRamSCoTLaND.Co.uk

6 DRAM JuLY 2013

SCOTLAND’S LOVED BEST

BELHAVEN BEST BAR NONE.

* CGA, MAT to September 2012 ** Omnibus research for Greene King, April 2012

The best-selling ale in theScottish on-trade*

Out-sells the next best-sellingkeg ale by two pints to one*

The brand Scottish ale drinkersmost want to see on the bar**

Crafted for great flavour fromthe finest local ingredients

Best get some Belhaven in.

Customer Service Number:0845 6075325

www.belhaven.co.uk

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NEWSALL THE LATEST BRAND NEWS

Gordon & MacPhail Invest in DistilleryBenromach Distillery, the smallest distillery on Speyside,

is set for a major expansion to meet growing demand for its single malt whisky around the world. Benromach,

rescued by family-owned whisky specialists Gordon & MacPhail and re-opened in 1998, has enjoyed strong sales growth in recent years. As part of a seven figure investment in the brand, Gordon & MacPhail is to recruit another distiller to join existing distillers Keith Cruickshank and Mike Ross, to help as production is increased.Managing Director Michael Urquhart said, “We are very proud of Benromach whisky. It’s handcrafted and the only traditional Speyside whisky currently being produced. It’s been a huge success and we know we will need to increase production if we are to meet demand in the future. Whisky production is a business that needs vision and long term

planning and this is a sign of the confidence we have in the Benromach brand.“This investment comes on the back of 40% growth in worldwide sales in 2012 and continued strong growth in 2013, coupled with our on-going projections.“Keith and Mike are very much looking forward to welcoming a third member of the team in the coming months.”As well as employing a third stillman, the company will build another two warehouses next to the Forres distillery as well as recruiting a brand manager.The company recently won their second Queen’s Award for Enterprise for International Trade, partly as a result of the success of Benromach. Along with a strong UK presence, Benromach is now exported to 40 countries with major markets in Sweden, China, France and the US.

PUNCH TAverNS AIMS TO CUT ITS £2 BIllION DeBTPunch Taverns has revealed a complicated plan which would see its debt split into two securitised vehicles, Punch A and Punch B, in order to slash the cost of servicing its £2bn debt by £600m and cutting cash interest payments to £32m a year. The news comes after Punch’s bondholders threw out a previous attempt at slashing the pub giant’s chronic debt burden earlier this year. The group said it was hopeful the latest deleveraging proposal would fare better. A statement from Punch said, “The board expects the revised restructuring proposals will be supported by a broader group of stakeholders.” Chairman Stephen Billingham said that Q3 trading performance had benefited “from recent operational improvements, through continued investment in our core pubs (average £100,000 per pub)”. The group said like-for-like net income in the core estate was down 0.7% in Q3, compared with 3.3% lower in the 40 weeks to 25 May.

BrewDog top DogBrewDog has taken the top spot in the 2013 Zolfo Cooper Profit Tracker, an index of the fastest-growing companies in the UK eating and drinking out market. BrewDog beat rivals which included Jamie’s Italian to take the title. BrewDog posted compound profit growth of 193.3% over its last three financial years. BrewDog now have 11 pubs and are best known for their provocative marketing.Its two founders are also set to be TV stars too - James Watt and Martin Dickie will present a new TV show about the craft beer revolution, premiering in the US this summer. The subject of the eponymous BrewDogs, an hour-long show that will see the duo tour the world with their anti-establishment craft beer message. The six-part series has been commissioned by NBC/Universal’s new Esquire Network and will make up part of the channels flagship offering. The series debuts on Esquire Network in late summer, with a UK air date yet to be confirmed.The first season of BrewDogs will see James and Martin travel across the United States, reporting on craft beer trends and scenes and team up with their US contemporaries to brew some bizarre beers with unconventional methods and ingredients.

SCOTLAND’S LOVED BEST

BELHAVEN BEST BAR NONE.

* CGA, MAT to September 2012 ** Omnibus research for Greene King, April 2012

The best-selling ale in theScottish on-trade*

Out-sells the next best-sellingkeg ale by two pints to one*

The brand Scottish ale drinkersmost want to see on the bar**

Crafted for great flavour fromthe finest local ingredients

Best get some Belhaven in.

Customer Service Number:0845 6075325

www.belhaven.co.uk

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Carlsberg Citrus Joins The ‘Crate Escape’Carlsberg Citrus is making its TV debut in a new version of the ‘Crate Escape’ ad, making its appearance at the end of a re-edited version of the popular ad for the Carlsberg brand. 'Crate Escape' is a humorous interpretation of the film 'The Great Escape', set in a remote health spa where men find ingenious ways to secretly break out and smuggle a crate of Carlsberg back into the spa. In the latest version, after the “that Calls for a Carlsberg” tagline, viewers are advised “for even more refreshment, try new Carlsberg Citrus, blended with natural limes.” David Scott, Director of Brands & Insight, Carlsberg UK, said, “The appearance of Carlsberg Citrus at the end of the latest version of the memorable Crate Escape advertisement reinforces its position at the heart of the Carlsberg brand family. The start of summer is the ideal time to encourage consumers to try a chilled, refreshing Carlsberg Citrus.”

ALL THE LATEST BRAND NEWS

bRaNDNEWSLager

Toasting the Royal arrival this SummerTo celebrate the imminent Royal arrival, Love Drinks have created two cocktails. One is The Golden Heir, the other, The Sapphire Heir.The Golden Heir - 45ml El Dorado 12 year old Demerara Rum, 20ml Sweet Vermouth, 20ml Brut Champagne, 2 dashes of The Bitter Truth Aromatic Bitters.Stir and serve in a Martini glass, topping up with Champagne, garnish with a Maraschino CherryThe Sapphire Heir - 45ml The Bitter Truth Violet liqueur, 5ml fresh lime juice, topped with light tonic water. Garnish with a lime wedge. Add ice to a tall glass, add the liqueur and juice, stir, top up with light tonic and stir again.

Rum

Packaging refresh from SolSol, the Heineken-owned international packaged lager from Mexico, has announced a brand and packaging refresh from this month. It will be backed by a summer advertising campaign targeting city men who value their independence and ‘know how the world works’. The new packaging will also be supported by POS.

Walkers get to sample new pintAnyone climbing Corbert, Ben Y Vrackie above Pitlochry, can claim a special liquid reward by posing for a picture of themselves at the summit and posting it on local pub McKays Bar and Restaurant's website. If staff are convinced the peak is indeed Ben Y Vrackie or ‘Speckled Mountain’ the lucky walker in the photo will get to sample Perthshire’s newest drink Ben Y Vrackie lager which is brewed by Belhaven. McKays are to give away 100 free pints of Ben Y Vrackie lager but only to those who get their boots on and can prove their achievement in reaching the top.The lager which has just been officially launched at McKays. Richard Drummond of McKays says, “The whole idea is to make this fun but it also encourages and

rewards people for getting their hiking boots on and getting up Ben Y Vrackie, which offers incredible views over Pitlochry and beyond. You can see Arthur’s Seat in Edinburgh on a clear day. I think most walkers will agree that enjoying a drink at the end of a walk is a great way to mark the achievement and, although we wanted to let people taste our new lager, we wanted them to feel they had earned it by achieving something they would remember.” If you want to take part in the challenge - simply scale the mountain, take a picture of yourself at the summit and post it on www.mckayshotel.co.uk/benyvrackie.The challenge supports the "Climbed It, Drank It, Loved It" campaign to get people active in their local countryside.

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bRaNDNEWSALL THE LATEST BRAND NEWS

STellA ArTOIS CIDre UNveIlS THe SIMPle lIFe ADverTStella Artois Cidre has unveiled its latest advertising campaign, The Simple Life, with the new ad focussing on the quality and craftsmanship behind the brand.Reintroducing Le President, it celebrates his love for the finer things in life, including Stella Artois Cidre, it is set against the backdrop of a fabulous chateau. Andy Logan, marketing manager at Stella Artois Cidre, said, “We are delighted to have been able to work with Wim Wenders to produce an advert which again reminds consumers that Stella Artois Cidre is the most sophisticated cider; carefully crafted and presented like no others.”A thirty and forty second slot will appear across television spots until August, with a sixty second spot to be showcased in leading cinemas including Odeon, VUE, Cineworld and Picturehouse.

Harveys Wins Big at IWC and IWSCSherry

Cider

Maxxium UK is celebrating a great set of results for its leading sherry brand Harveys following the finals of the International Wine Challenge (IWC) and International Wine & Spirits Competition (IWSC). The brand picked up 11 awards in total, eight of which were given to its exceptional Very Old Rare Sherries (VORS) range.Harveys Palo Cortado VORS, Fine Old Amontillado VORS and Fino Sherry all scooped gold medals at the IWC, whilst Rich Old Oloroso VORS was dubbed ‘sensational’ and awarded gold and also the prestigious Trophy Award. Harveys Bristol Cream was awarded silver and Pedro Ximénez VORS achieved bronze.At the IWSC, Harveys performed

extremely well in the fortifieds category winning a silver ‘outstanding’ award for Pedro Ximénez VORS, silver for Fine Old Amontillado VORS and Palo Cortado VORS, as well as bronze medals

for Fino Sherry and Rich Old Oloroso VORS.Maxxium brand controller, Eileen Livingston says,

“Following the success of Harveys at last year’s IWC and IWSC, we are delighted that our sherries have continued to wow the judges this year. “Harveys is the UK’s leading sherry brand and we continue to grow the category by educating consumers on

the versatility of sherry, as well as promoting the

sophisticated VORS range which appeals to the more discerning drinker looking to trade up to more intense and rich flavours.”

VermouthGinMARTINI and Kenny Scharf Announce CollaborationMARTINI, makers of the world’s number one vermouth, has announced a major new International collaboration with iconic Pop Artist Kenny Scharf in celebration of the brand’s strong heritage in art. Kenny will work with MARTINI as part of its 150 Anniversary celebrations, interpreting the brand’s motto of “Luck Is An Attitude” in his unique style. More details around the collaboration and the markets involved will be announced in the coming weeks.“We’re excited to be working with Kenny on this collaboration,” said John Grieveson, UK Marketing Director at BACARDI. “MARTINI celebrates its 150 Anniversary this year, and we felt it was fitting to invite one of the world’s most celebrated Pop Artists to interpret the brand’s spirit in a fresh and exciting way.  We’re looking forward to sharing more information about this collaboration as it progresses.”

Liquid deli Demijohn has launched a new Gooseberry Gin Liqueur. Made especially for Demijohn by two retired PE teachers in East Lothian, the Gooseberry Gin combines British gooseberries with dry London Gin and sugar. The result is a light green, slightly peppery drink.Angus Ferguson, MD of Demijohn says, “Gooseberries, like many traditional British fruits are having a revival as more allotments and kitchen gardens spring up. They epitomise the British summer, which is exactly what this irresistible summer drink does, but in a delightful, alcoholic form. Launched this summer in anticipation of some sunshine, Demijohn Gooseberry Gin and Tonic provides the perfect summer aperitif or party cocktail.”

ALL THE LATEST BRAND NEWS

bRaNDNEWS

THe BAlveNIe lAUNCHeS TUN 1401 AT WHISKY FeTeThe Balvenie - by Malt Master, David Stewart - has launched Balvenie Tun 1401 Batch 8, at The Balvenie Whisky Fête in London. The Balvenie Tun 1401 Batch 8 is a unique ‘one off’ single malt married from 12 casks of the distillery’s precious stocks of aged spirit. David Stewart, the most experienced Malt Master in the Scotch whisky industry, created the whisky by selecting three sherry butts and nine traditional whisky casks from the rarest treasures to be found in the distillery’s Warehouse 24. The release of The Balvenie Tun 1401 Batch 8 follows the award-winning success of one of its predecessors – Batch 5, which was recognised as the Speyside Single Malt of the Year in the Whisky Advocate Awards earlier in the year. Jonathan Cornthwaite, Brand Manager for The Balvenie at First Drinks says,  “The Balvenie Tun 1401 Batch 8 is a fine expression of the artistry employed by malt master, David Stewart and the traditional techniques used at the distillery to make high class single malt Scotch whisky.” Hand bottled at The Balvenie distillery in Speyside, The Balvenie Tun 1401 Batch 8 has an ABV of 50.2% and will be available from First Drinks from 13th June at an RRP of £200.

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WhiskyanCnoc builds on Peter arkle partnershipanCnoc Highland Single Malt Scotch Whisky has unveiled its third Limited Edition Peter Arkle release. The packaging from the New York-based Scottish artist takes its inspiration from the thick, brick walls of anCnoc’s Knockdhu Distillery’s dunnage warehouses. The illustrator Peter Arkle said, “I have loved working with anCnoc and am very proud of our latest limited edition. The distillery at Knock is such a great place and I had a fantastic time visiting there. This particular illustration for me really shows a complex thought in a very simple way. On one hand it's just a drawing of the bricks that make up the walls of the distillery and the warehouses with a yellow sign stuck on. But, on the other hand, those bricks are so old and so soaked with the essences of anCnoc –absorbed over the years – that they are not just any old bricks. They are bricks with real character and history. And the sign is there to remind people that anCnoc is not something you can take for granted. One must handle something remarkable with care."Gillian Gibson, Brand Manager for anCnoc, said, “anCnoc has long had a close relationship with visual art and we are delighted to not only be continuing with this fantastic series with Peter which we are sure will become instant collectors’ items like its predecessors, but that we can also offer truly personalised art with a mighty fine dram with our #youranCnoc campaign.”The campaign will go live on June 17th when people all over the world will have a single day to Tweet in their perfect way to enjoy a dram of anCnoc – whether that be at the beach, by a roaring fire with a dog or looking at the countryside from their window. One of the 10 winners will be flown to New York to meet Peter.

Q u a l i t y B u t c h e r s4 Queensgate Arcade | Queensgate | Inverness IV1 1PQ

MacDougall & hastie Butchers are proud

to supply The Gellions.

Ask about our gluten free rangeT/F: 01463 715219

www.macdougallandhastie.co.uk

Good luck to all the award finalists from us all at Italian Aroma Coffee

www.italianaromacoffee.co.ukHand roastingcoffee since 1992

DRAM AWARDS FINALISTS 2013

Congratulations to all our award finalists. The standard of entry has been extremely high this year and our judges have not had an easy time deciding on the finalists but here is the full list.

Aurora Hotel Collection Steven McLeod

Flood Inns Lee Murray

The Mercat Bar Graham Blaikie

Signature Pub GroupNic Wood

BENROMACH AWARD FOR SUCCESS

GambaGlasgow

Orocco PierEdinburgh

Rhoderick DhuGlasgow

Signature Pub GroupMurray Ward

BII SCOTLAND CUSTOMER SERVICE AWARD 2013

DRAM

CoRoNaTIoN

SCOTTISH LICENSED TRADE AWARDS 2013

The Dining Room Edinburgh

The Fish People CaféGlasgow

The Station HotelShotts

CRITICS’ CHOICE AWARD

Cheers Café Bar & TavernFraserburgh

The GellionsInverness

Glasgow University UnionGlasgow

Trades House BarDundee

DIAGEO AWARD FOR SOCIAL RESPONSIBILITY

13th NoteGlasgow

Blue GooseEdinburgh

Clachan BarFalkirk

Coylet InnDunoon

DOG FRIENDLY PUB OF THE YEAR

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12 DRAM JuLY 2013

11 Hanover Street | Fraserburgh | Aberdeenshire AB43 9HXTel: 01346 510121

Monday - Friday9.30am to 4.30pm

Saturday9am to 3pm

We can supply within 24 hours

Fish from local fish markets and exotic fish!

Suppliers to:Hotels & Restaurants

Fishing BoatCatering Industry

Quality Fresh Fish

Tele

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s & E

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0134

6 51

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22 Mount Stewart Street, Carluke, Scotland, ML8 5EDT: 01555 772277

www.ramsayofcarluke.co.uk

PROUD TO SUPPLY STRAVAGIN

AWARD WINNING BACON, HAMS, BLACK PUDDING,

HAGGIS, SAUSAGES & COOKED MEATS

Buzzworks HoldingsKenny Blair

Signature Pub GroupNic Wood

StravaiginGlasgow

TusitalaEdinburgh

PASSION FOR WINE AWARD

The Blue GooseEdinburgh

Booly Mardy’sGlasgow

OrchidAberdeen

The Paper MillLasswade

KOPPARBERG INDEPENDENT BAR OF THE YEAR

Morrisons Cold Beer Co.Stirling

The Paper MillLasswade

Teuchters LandingEdinburgh

Trades House BarDundee

MOLSON COORS CHAMPION BEER PUB OF SCOTLAND

Angels ShareEdinburgh

Cocktail & BurgerGlasgow

The HuxleyEdinburgh

Si! Café Bar & Restaurant, Irvine

NEW BAR OF THE YEAR

Julia BoneMolson Coors

Cameron BowesMatthew Clark

Aidan BowieMartin Miller's Gin

Paul DempseyBlavod

SALTIRE TAVERNS SALES REP OF THE YEAR

Booly Mardy’sGlasgow

ScottsTroon

OrchidAberdeen

StrataGlasgow

KRAKEN BLACK SPICED RUM COCKTAIL BAR OF THE YEAR

Jules Verne

Dark & Stormier

Smashin' Peaches

Beauty & The Beast

MIXXIT BAR APPRENTICE 2013

James BrownRhoderick Dhu

Fraser HendryKinloch Hotel, Isle of Arran

Euan McMillanLismore Bar

Kevin SmallAdmiral Bar

STRONGBOW MANAGER OF THE YEAR

14 DRAM JuLY 2013

We’re here to help your business, by supplying you with a great range of wines supported by our added value services including wine training, wine listing and merchandise.

In addition, we offer a wide range of drinks across all categories. At the heart of it all is our commitment and willingness to deliver in everything that we do.

Our wine buying team travel the world searching for the very best wines to add to your wine list. As a result, our range of over 1,350 wines is the largest choice available to on-trade customers and includes wines from small boutique growers to well-known wine brands. They’re all carefully selected, with over 240 of our wines exclusive to us.

We believe that the strong relationships we build with our suppliers shows in the wines we offer.

To open an account or to find out more please contact us on: 0141 429 0888 (Scotland) or email mccustomerservices@matthewclark.co.uk

www.matthewclark.co.uk come and say hello @matthewclarkltd

It’s not just where our wines come from, it’s knowing the passion behind themThat’s why, with Matthew Clark, the experience matters

Best wishes to all Award Finalists from Matthew Clark!

The Beech Tree InnDumgoyne

The George HotelInveraray

Kinnear’s InnPerth

Salisbury ArmsEdinburgh

SUNDAY MAIL CENTENARY FUND FAMILY PUB OF THE YEAR

Cheers Cafe BarFraserburgh

The Elizabethan Bar & LoungeFraserburgh

Johnny FoxesInverness

The ScarecrowKilsyth

TENNENT’S QUALITY AWARD

Auchrannie House HotelIsle of Arran

Airth Castle HotelAirth

The Douglas HotelIsle of Arran

Gailes HotelIrvine

INDEPENDENT HOTEL OF THE YEAR

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Barcelo Marine Hotel, Troon

69 St Vincent Street, Glasgow G2 5TF Tel: 0141 248 486643 York Place, Edinburgh EH1 3HP Tel: 0131 557 5255 www.ruddconsult.com

Will Rudd Davidson are delighted to have been

Project Engineers for SimpsInns and wish them good luck for the

‘Vicast Hotel of the Year‘and

‘Repertoire Best New Bar’at the DRAM Awards 2013

Holiday Inn Express, Dundee ABode, Glasgow Holiday Inn Express, Ayr

47-55 PEEBLES STREET, AYRTEL: 01292 265532FAX: 01292 261029

Wishing both the Douglas Hotel and Auchrannie Hotel the

best of luck at the DRAM Awards.

The Drift Inn Isle of Arran

Heraghty'sGlasgow

The Queens ArmsEdinburgh

Tartan ArmsStirling

SUNDAY MAIL PUB OF THE YEAR

Lismore BarGlasgow

Teuchters LandingEdinburgh

Whiski Bar & RestaurantEdinburgh

WEE DRAM WHISKY BAR OF THE YEAR

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LICENSEE INTERvIEW

a REaL ChaRmER

DuDDInGSTon LeISure IS ProBABLy BeST knoWn In The LIcenSeD TrADe For PurchASInG SALTIre TAvernS' eSPIonAGe nIGhTcLuBS A FeW yeArS AGo. SuSAn younG cAuGhT uP WITh JIM TuLLIS, The MAn BehInD The coMPAny, For A BITe oF Lunch AnD To GeT An InSIGhT InTo hIS coMPAny.

Jim Tullis, the man behind Duddingston Leisure, is certainly a character. In fact I'm not sure how his staff manage to keep

up with him. He doesn't look or sound like a man that likes to waste any time, but he also has a sense of humour. So much so that he calls himself 'the smiling assassin.' I think that alludes to the fact that although appearing to be absolutely charming, he is not afraid to ask for what he wants, and he expects to get it. Says Jim, “If I'm not happy about something I'll tell you. And I prefer it if people are that way with me too.”Between organising flights for a holiday, and sorting an air conditioning problem one of the clubs, we did manage to get some business chat in, particularly around his new plans for Espionage, Edinburgh and Aberdeen. He explains, “The business has been successful, but because of the recession and because the nightclub business has changed, I feel we need to move with the times and change the business to reflect what is happening in the market place. To that end, come next year, we will have transformed our two Espionage nightclubs (if all goes to plan) into a food-led operation. They will open all day and turn from a restaurant/bar into a late night bar.”He continues, “Originally, when I bought the Espionage brand, I wanted to build a hotel, bar and restaurant, and got all the permissions through. But then came the recession and I took the view that it was going to cost too much to do the whole project and I didn't want to jeopardise the Espionage brand. I paid strong money for Espionage in Edinburgh and Aberdeen, and I have no regrets. They are great buildings in a good location, hence the refurbishments.”He is also planning to create a new brand, ideally a brand that fits somewhere between a Nando's and a Las Iguanas. Jim says, 'Banks no longer like nightclubs as a business proposition, but they do like venues that appeal to a wider range of people. Our new ventures will do just that. It is essential that they have family appeal. We want folk in from early morning – with a patisserie and coffee proposition, for lunch, dinner, and late night drinks which includes pitchers and cocktails. Our aim is to have the place full from 9am to 3am. Our

plan has been well received by our bankers, Royal Bank of Scotland, and they have been very helpful – particularly Grahame Rae and Graham Welsh. I've always banked with them. Heineken too have been great. John Gemmell and his team understand the need to build our business, and sometimes you can only do that by changing direction.” He continues, “We know what we aim to do, we can see the opportunities, and we have a good story to tell and a vision. That all helps when it comes to the banks. It's a challenge getting customers to spend money, but they do trust brands. They like the consistency of them, and that is the route that we want to go down.”Jim showed me some of the design plans, although they are still at an early stage. He tells me he has put his brief out to three or four designers, but he is using Simon MacIlwraith who he has used at the

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newsroom, who was introduced to him by a Newcastle licensee that he met on a trip with Heineken. He has made it clear that his new concepts will be all about the food. His plans include a restaurant that is all about chicken! “Chicken... really... I ask?” It appears that chicken restaurants are springing up all over the place from LA to London...it's just Scotland that appears to be missing out on the trend. Says Jim, “I do think chicken is the way forward. It's healthier and it appeals to the whole family.”Certainly Jim should know about what appeals to kids as he also owns a couple of nurseries as well as the Minto Hotel and the Newsroom bar. He also has businesses in property and security. But you might say his first love was the licensed trade. Says Jim, “I was always ambitious, and worked all through my teenage years at various jobs, but when I was 20 I went away for

The Newsroom, Edinburgh

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a few years and worked in Greece and in Austria in bars and restaurants. I really got the taste for it, and certainly enjoyed it. When I came back though, I went into the building trade – roofing to be precise – and worked at developing flats and other properties. Then 15 years ago I bought my first hotel, the West End Hotel, from Donald Park, and redeveloped it. I only sold it two years ago.” After the West End Hotel he bought the Minto Hotel, and the Ellersly House Hotel came later in 2004 (now sold) with the Newsroom opening in 2007. He would have added a few more hotels to his portfolio if he had had the chance. But he tells me, “I kept getting gazumped.”Although all his outlets are free-hold, Jim believes that people are fixated on owning and that they should consider leasing. He tells me, “Property is a long-term game. There will always be opportunities to buy, but at the end of the day you are only ever the custodian of the property, you can't take it with you. Although we own everything I would look at leasing, and it is definitely a way of getting your foot on the ladder.” Jim who is was born and bred in Edinburgh enjoys what he does but he explains, “I had to learn by my mistakes. I have a good team and training has been a big part of what we do. I also like to employ people who are better than I am! (I'm sure his staff are reading this avidly). I am certainly in this trade for the long-term, but for the time being my focus is on Espionage. The hotels are busy, but we are not getting a great rack rate – the volume is up, but the rate is down. That is being driven by more competition in the market. Everyone is looking for a last minute room, at last minute prices. You need 50 rooms to have a real chance in the hotel business, unless you are a husband and wife team, you really need the numbers. Over lunch at the Newsroom – which he has just spent £100K renovating, he tinkers with the lighting, enquires about the belly pork... and tells me, "Our chef here is very good. He has been very keen for me to try this dish.” So he promptly ordered it. I can vouch for the quality of the food. We shared some mussels and the rest of the food was also lovely. Says Jim, “We are trying to do classic food with a twist.” When he is not working... (I'm not sure that he is ever not working!) he enjoys a round of golf with his fellow pals in the licensed trade and tells me, “All the boys in the industry get on well.” And he also enjoys skiing, which he took up when he worked in Austria all these years ago. But I think what Jim really enjoys is wheeling and dealing, and I left him deep in conversation with Jason Cockburn of Heineken and his Duddingston's accountant Malcolm Lowes... hatching up the new plans for Espionage.

LICENSEE INTERvIEW

a REaL ChaRmER

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designing with passion surpassing expectations

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Graham Swankie and Scott Hurst aren't afraid of rolling up their sleeves when it comes to the nuts and bolts of a new project. The business partners, who own and operate Glasgow's Bath

Street Palomino, have put their names to a second joint venture in the city, The Meat Bar, which they designed themselves. They bought the freehold for the West Regent Street basement property from Belhaven.Says Graham, "Meat Bar is a concept that we have been working on for about 12 months, and we both came up with the design concept, although Scott was the person who drove it most, as well as project managing it. “So we were both here every step of the way, working day in and day out, as we didn't have a blueprint for the design as such. What we were clear about, however, was the menu and the food offering (meat-infused cocktails, burgers, sliders) and the rest of the design fell into place. We used the same contractors that we used on the Bath Street Palomino, even though the rustic look of Meat is a contrast to the polished look of Palomino."The basement space has had many different identities over the years, most recently The Bay, although in a previous incarnation it was more renowned for its live music offering, as Graham explains, "Many years ago it was called Hurricane's and I believe that The

Clash was one of the bands to have played there back in the day, so it is a bit of an institution to some people in Glasgow."Getting the bar to the level that they envisioned did take hard work, dedication and patience. Says Graham, "We stripped both the interior and the exterior right back, and this took some work. Inside, we had to peel off at least four layers of interiors gone by to get to the exposed stone walls that we were after, and we even gained about a foot on either side of the space in doing so.”He continues, “The exterior was paired back to reveal the original frontage, bearing the signage for 'Splendor Lamps', which dates back to 1868, and Scott was particularly keen to give a few nods to this with the inclusion of some lamps inside the bar. Lighting is his speciality. All of the neighbouring businesses have been delighted with this find too, and made it clear that they wanted us to keep it, which was always our intention anyway."The interior design was slightly limited by the size of the place, although if you were acquainted with The Bay, The Lounge or even Hurricane's, then you will probably notice the difference that extra couple of feet has made. This has also been helped by the fact that the ceiling has also been elevated ever so slightly, and with the addition of the part-open kitchen visible through the gantry. Graham and Scott also widened the three glass doors at the front which

DESIGN FOCUS BY JASON CADDY

West regent Street, Glasgow

mEaT baR

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open out into the small outdoor area which, on the day I visited, was comfortably accommodating a party of about 25 people.The layout from the entrance is fairly straightforward in the square space with a bar stretching the entire way across the left hand-side wall, with a little 3-table snug tucked in beside it. The right hand-side and back walls are lined with hide tan leather banquettes (another nod to the meat). Lots of reclaimed wood as been used to clad the ceilings and the walls, plus the floor is wooden, so this reclaimed look pretty much dominates, in between the grey painted walls. The bar, too, is made from a wooden top, with a frontage that's a mix of dark grey slate and more wood. The glass shelved gantry looks on to the small kitchen space, and the sparing use of white brick-shaped porcelain tiles freshens up the design just nicely. The kitchen is equally as compact, and boats an American imported smoking oven, of which the business partners are particularly proud. There's also some of-the-moment concrete rendering along the back bar, which is a bit roughcast so it looks different throughout the day as the light changes.Also behind the bar is a glass door looking on to the cellar, which as Graham explains, is a part of Meat that is a work in progress. "We are building our portfolio of American and Scottish craft beers, so that we eventually have a 'wall' of them in the cellar that is visible to customers standing at the bar. We are going to be installing some mood lighting in the near future to make a feature out of what we hope will eventually become Glasgow's largest craft beer collection. Given the size of the cellar we are limited on draught beer, so it's what is called accentuating the positive."The lighting, all of which was hand-picked by Scott, is also worth a mention. It's kind of industrial-meets-air-raid-shelter with a mixture of large angle-poise lamps with grey metal shades and exposed bulbs, and a few discreet wall lights in metal cages that look like they belong in an underground bunker somewhere. In what is quite an unfussy interior, a good thing in my view, one design feature that does stand out is the cow skull that hangs on the wall to the right as you enter, in its own little illuminated recess. Below it is a wooden shelf, the combination of which makes it look a bit like a shrine. On the two occasions I've had the pleasure of going to Meat, both lunchtime and early evening, they didn't seem to struggling with packing them in, so the fuss-free design and menu must already be chiming with Glaswegians.

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NEWS

Edinburgh hotels change handsSpeciality Hotels Ltd, a division of the Applied Capital Group of companies (AC Group), has bought the Braid Hills Hotel and the Ellersly House Hotel in two separate transactions for an undisclosed sum. Between them the businesses employ over 100 people and have in excess of 130 bedrooms and suites, plus associated bars, restaurants and function suites.The Braid Hills Hotel will continue to operate under the Best Western banner. It had been family owned for many years prior to its acquisition by the AC Group.The Ellersly House Hotel, an Edwardian mansion located in Murrayfield, is set in mature gardens close to the National Stadium, the Zoo and Haymarket Station. It was formerly owned by Duddingston Leisure.

OKTOBerFeST COMeS TO SCOTlANDOktoberfest, the iconic beer festival, is coming to Scotland for the first time this October. The festival will take place at Princes Street, Gardens in Edinburgh and in Glasgow at Glasgow Green, later on in the month. Carsten Raun, Director of the London Oktoberfest, comments, “We want to bring the best in German culture to Scotland. We started our London event in 2011 and it was so much fun. We had 16000 people in London and we thought it was time to move north.“We decided to bring it to Edinburgh and Glasgow because they are both national cities and we heard they both like to party.” The Octoberfest will showcase authentic German beers, food and music and the tents will be decorated in traditional German style with waiters and waitresses delivering their stein of beer dressed in traditional Dirndl and Lederhosen. The beer will also be freshly delivered to each event direct from Germany ensuring the drinks are as true to the original festival as possible. An entrance ticket on Thursday, Friday and Sunday costs £5 and Saturday £10.

New app could transform business says inventorsA former nightclub manager and an engineering student are launching an app which they claim could ‘transform the life’ of bar and restaurant staff. Robin Knox (25) and Paul Walton (26) from Edinburgh designed their point of sale app called iPos to work exclusively with the iPad. “We anticipate interest from restaurants, bars, cafes, hotels or indeed any SME with a terminal,” says Knox.In a bold move to capture market share the iPos is being offered on a free trial basis to the first 250 businesses that sign up.To use iPos a business will need to have an iPad plus a cash drawer stand and printer. Priced at £450 for an iPad compatible till drawer and receipt printer and a monthly subscription charge starting at £39 the developers point out this compares to existing electronic point of sale systems which can cost up to £4,000 with higher monthly charges.Geoff Thornton of Epernay Champagne Bars commented “It’s quick, clever and does the job. We will be moving all of our sites over. Anyone who appreciates the simplicity and ingenuity of iPad will like iPos. We had struggled for years with till systems and had enough of overpriced hardware and over complicated software that rarely performed, and cost the earth.”

NeW CONSUMer CAMPAIGN FOr BeerUK pubs are set to benefit from a new marketing campaign which aims to celebrate all that's great about beer. The campaign called 'Let There Be Beer', is the outcome of two years of work, instigated by the Global Brewers' Initiative, (GBI) an organisation set up to lead the responsible advancement of beer by HEINEKEN, Carlsberg, SAB and AB-InBev.Through the Global Brewers' Initiative, the companies been working in partnership for the last two years with AB-InBev, Carlsberg, SAB Miller and Molson Coors to develop a campaign for the benefit of the whole beer category. The result is 'Let There Be Beer' the consumer campaign.Heineken was given the lead responsbility for developing a UK GBI programme, and the campaign is set to launch at the end of June with a TV and PR campaign.

Mithas, the award winning Leith based curry house, is expanding. They have have taken over the next door property, and have knocked down a wall to create a cocktail bar. The new bar, simply called Mithas Cocktail Bar, should open shortly. The Edinburgh venue was Scotland’s first Indian restaurant to receive two AA Rosettes and is owned by the Khushi family.

Hi-Spirits took over the distribution of the Blavod portfolio of spirits brands in the UK and Ireland from last month, and the new partnership follows the decision by Blavod to focus on brand development and marketing.The company will distribute the Blavod drinks portfolio to the on-trade, including Blavod, the Original Black vodka, Blackwood’s Gin and Blackwood’s vodka, redleg Spiced rum and Hapsburg Absinthe.Don Goulding, executive chairman of Blavod Wines

& Spirits plc, said, “We are delighted to appoint Hi-Spirits for our brand portfolio. They are a highly successful distribution team and their portfolio is an ideal fit for our brands. It means our team can now focus on doing what they do best, w h i c h is developing award winning brands and the marketing strategies to go with them to ensure success."

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hoW DRY AM i?It’s only fitting that after the excesses of my last column [The Best

Laid Plans, March 2013] equal time should be given to that most cruel of life’s sentences: abstinence.

As fate would have it, only a couple of weeks after returning from a drinks-drenched trip to London, I found myself face-to-face with the business end of a surgeon’s scalpel in the local hospital, victim of an appendix whose sole purpose was to wait 55 years before going gangrenous and demanding the immediate attention of anyone interested in making sure I lived to see another beer festival (an admittedly small group, outwith those who were getting paid for their services). So, after a couple of hours of emergency surgery, I was put on a liquids-only diet, after which I was allowed to embark on a limited amount of fine NHS Highlands cuisine. A week of that torture and I was well ready to go back home and return to the real world. Either that, or leap off the hospital roof.But wait! Four weeks of antibiotics? Could the prospect of life-threatening infection really be enough to keep me off the beer for a month? (My liver certainly thought so.) The only thing that kept me from a frantic online search for side effects of mixing booze with my particular flavour of medicine was the thought of ending back in the hospital next to Alistair, whose constant bedwetting, eerie all-night bleating and demands for hotter tea added sleeplessness to an already lengthy list of discomforts I’d rather not experience again too soon.So, I mentally prepared myself for a new – and I hoped temporary – lifestyle. At first, I found no desire to drink, as my innards were not yet over the shock of their recent ordeal, and, frankly, the commercial-grade painkillers I was on were doing substantially more than what it said on the tin. In the hospital, my new liquid friends became the likes of Coca Cola’s Glaceau Vitamin Water and Innocent’s This Water, smuggled in by my wife and favourite co-conspirator. Never one much for fizzy drinks, I enjoyed these alternatives for their slight sweetness and food-like dimension that kept them from tasting boring, yet were modest enough to appeal to an appetite that was still not all there.Back home, as my drug intake lessened I found my taste buds and appetite gradually returning to normal. In a way, it was like beginning to taste from scratch again: complex or assertive flavors confused my palate, leaving me with an uncharacteristic longing for more-focused, single flavours -- like that of a good chicken soup or grilled salmon.There are, of course, many reasons why one might not drink alcohol. For example, if one is already happy, uninhibited and thinks everything is funny. (What’s your excuse, Susan?) Or, for religious or cultural purposes, which makes one the perfect designated driver, which, of course, is another reason. And then there are

health reasons. Punters with any of these grounds for avoiding alcohol come into your establishment daily. At The Anderson, we enjoy a rural setting so we’ve always had a Driver’s Menu of non- and low-alcohol drinks featuring what I feel is a good selection of alternatives to Coke and Irn Bru. Only, I never dreamed that I’d be forced to put my selection to the test.Fentiman’s brewed soft drinks and Bouvrage Scottish raspberry drink hit the spot (thumbs down, however, to J2O Grape, Cherry and Spice), although my codeine-induced state of constant dehydration meant I was guzzling them at an alarming rate. Never mind, they’re still cheaper than beer. And so things bubbled along nicely until along came my birthday, smack in the middle of this whole thing. I decided to treat myself to a glass of beer. One can’t hurt, can it? Besides, for an entire week I had been staring – with lust in my heart -- at a keg of Brooklyn

Brewery’s limited release, There Will Be Black, a deep, brooding 7.5% black IPA. It’s my birthday and I’m gonna have a beer, I thought, before I crawl back on that wagon for a few more weeks. I poured the elixir with great expectations. The aroma of fresh New Zealand hops pulled my lips ever closer to the rim of the goblet. I closed my eyes and took a long draught, letting the beer linger on my tongue for a moment to reveal the endless layers of roasted malt flavors -- and promptly spat the whole mouthful back into my glass. Blasphemy, you say? Yes, yes, a thousand times yes! What was wrong here? Have I lost my taste for beer? Was I permanently

damaged? Is this the end of my path to untold wealth and fame as a beer journalist? Is there a lawyer in the house?Well, as it turned out, just as my food taste had gone back to basics so had my beer taste. I reluctantly poured the Brooklyn down the sink and replaced it with a Holstein Pils alcoholic-free (sadly, the moment had passed) and found myself seriously enjoying the straightforward, narrow flavour profile of its sweet German malt and bitter German hops. After a few days, I moved on to Erdinger alcohol-free wheat beer, after a disappointing brush with Schneider’s version. The faint aroma of banana and clove stirred something deep within me. I think I might just be on the rebound. So, what’s next? I guess I’ll make my way through the rest of the Driver’s Menu, working my way up to full-strength beers with stops at low-alcohol delights such as Sweetheart Stout, Mackeson Stout and Lindemans fruit beers. And when I finally get back in the saddle, I won’t forget all the little drinks from the Driver’s Menu that helped me claw my way to the top.

Jim Anderson is co-owner of The Anderson, and regrets that he has only one appendix to give for his country.

There are, of course, many reasons why one might not drink alcohol. For example, if one is already happy, uninhibited and thinks everything is funny.

JIM ANDERSON

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SuE SaYSThis month has been all about the DRAM awards judging and I

would like to say a huge thank you to everyone that has helped. From our mystery shoppers to fellow judges... and particularly

to Stephen Dickson of Tennent's (Stevie), quality guru extroadinaire. His normal 9-5pm shift extended to the back of 11pm... talk about thorough... thanks Stevie. Everyone has been totally impressed by the quality of entries this year. There have been a lot of new faces, and that is always encouraging. What has also been encouraging is the positivity out there. The licensees I have spoken to over the last month or so really feel that the trade is back on the up. A view they say appears to be shared by their customers who are venturing out more. Long may it continue.

It was also great to see the Glasgow West end Festival back in full swing. Pubs reported record sales as the sun came out. however one well known bar actually shut for two weeks - seems a strange business decision at one of the busiest times of the year. The thing is people kept phoning our office to find out why it was shut!

Another business decision which doesn't seem that savvy is the changing of the Scottish Business Crime Centre's name to the Scottish Business Resilience Centre Ltd – they say, “The broader term resilience reflects the wider remit we now fulfil and we hope that the change of just one word will keep confusion to a minimum.” What sort of name is that 'Resilience Centre?' Resilience to what? The SBCC currently manage the Best Bar None Scotland scheme. But I am not sure what that itself will entail if Aberdeen, Glasgow and Dundee Best Bar None local schemes pull out – they are threatening to align themselves with Best Bar None UK because they do not feel that they are getting the support from the current SBCC. The threat may be averted at a meeting on the 17th June, (which is after we have gone to press). Local organisers are having budgets reduced while sponsors are pumping in more money to Best Bar None. It begs the question – where is the cash going? It is also backed by the government – but according to the Scottish Business Crime Centre boss that cash goes to funding the national award ceremony in Edinburgh at the Sheraton which was compered by Fred Macaulay. As one co-ordinator said, “Do you think the Government would be happy knowing they think they are sponsoring BBN under the public health licensing objective when it's spent on a fancy night out?” Some serious questions need to be asked. After 7 years there are still fewer than 300 Scottish pubs and bars in Best Bar None, and after talking to the many of the licensees currently involved – they won't be renewing next year. It was, and could be, a great initiative, but right now it is just a mess, only a fraction of the country is covered, and the public don't know what it is (the only guide out there is one we have produced) which I might add was done off our own back! Come on guys get your act together.

The fire at the new Glasgow hydro could put the opening of the mammoth music venue back, which would be a real shame, but here's hoping they don't have the same problem getting their insurance company to pay out that Buzzworks did after Lido in Troon burned down. next issue we hope to talk to colin and kenny Blair who say that they want to warn other licensees of the issues that they faced. colin told me, “I really want to warn other licensees.”

I managed to squeeze in a trip to Spain with some pals for a week and it was great to relax... and visit a few bars and restaurants into the bargain. You could say it was a 'working holiday!' Why is it that drinks that we have here, taste so much better over there? The J&B with coke was to die for, while we found a new tonic – Blue – which was just fab. It's in a great wee bottle too. I can feel a new 'working holiday' coming on! But not before the DRAM Awards. If you can't come along on the night – check out www.barandpub.tv which will have all the highlights.

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DRAM DRINKS RETAILING AND MARKETINGPUBLISHED BY MEDIA WORLD LIMITEDUPPER FLOOR / FINNIESTON HOUSE / 1 THE STABLES YARD / 1103 ARGYLE STREET / GLASGOW / G3 8ND

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Editor: Susan Young • Chairman: Noel YoungNew Business Manager: Lynn Kelly • Advertising Manager: Martin Cassidy • Editorial: Jason Caddy • Administration: Cheryl Cook • Production: Jill Donald

Published by Media World Ltd. Subscriptions: DRAM is available by subscription for all other qualified persons involved in the Scottish Licensed Trade at the rate of £52 per annum including the DRAM Yearbook. The publishers, authors and printers cannot accept liability for errors or omissions. Any transparencies or artwork will be accepted at owner’s risk. All rights reserved. No part of this publication may be reproduced in any form without the written permission of the copyright holder and publisher, application for which should be made to the publisher. Articles published in this magazine do not necessarily reflect the opinions of the publishers. © Media World Limited 2013. Printed by Meigle Colour Printers Ltd.

Chris McGuinness, General Manager of the Aberdeen Marriot has been appointed to the role of chairman of Aberdeen City and Shire Hotels Association (ACSHA). He succeeds Stephen Gow of Thistle Aberdeen Altens as chairman of ACSHA . The Association currently has 39 members. Mr McGuinness’ appointment comes at an invigorating time for the Aberdeen hotel industry. A new 94 bedroom Courtyard by Marriott at Aberdeen Airport, which is set to open in July will be closely followed by the opening of Premier Inn as well as Ibis and Novotel bringing an additional 500 rooms to the area. The £25 million luxury De Vere Village Urban Retreat Resort with 148 bedrooms is set to improve the offering to both leisure and business visitors to Aberdeen within the new Prime Four Business Park at Kingswells. In the city centre, £15m plans have also been submitted to convert the former Bruce Millers premises in Union Street into an eight storey hotel and the Station Hotel in the city is set for a £6.5m investment to become Aberdeen’s first Crowne Plaza hotel.During his two year tenure, Chris hopes to build on the Hotels Association's reputation and continue to develop vital relationships. He says, “We are very fortunate in Aberdeen to be part of a thriving hospitality industry; however we need to remember that Aberdeen has so much more to offer visitors. As a hotels’ association, we must collectively improve visitor experience and encourage business visitors to return to the city to view all we have to offer.”

Chivas Brothers’ longest serving female employee has celebrated 45 years working for the company in Dumbarton. Jacqui Farquhar (60) joined the company in 1968, after a summer holiday turned into a permanent move.Jacqui began working in the mail room at the company’s High Street offices, the became a Lab Technician, and

she has worked in Quality Control ever since, nosing and testing samples of spirit before it is bottled, and checking all labels and packaging are correct.

Stuart urquhart married his fiancee katalin in Budapest recently. Stuart, part of the Gordon & Macphail clan, invited the whole family to hungary for the wedding, which meant a week of wedding celebrations. That's how to do it. congratulations.

JuLY 2013 DRAM 31