DRAM December 2011

256DRAM MAGAZINE

DECEMBER 2011

ISSN 1470-241XDRAM

BELHAVEN’S GRAHAM BAIRD TOASTS THE DOUBLET ON ITS 50TH BIRTHDAY

DRINKS RETAILING AND MARKETING

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DECEMBER 11 DRAM2

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CONTENTSDecember 2011

REVIEW OF THE YEARScotland’s movers and shakers give us theirview on the past year.

NEWSThe latest news from around the trade.

FEATURES

REGULARS

A 50TH CELEBRATIONGlasgow’s Doublet bar celebrates its 50th.Susan Young talks to Alistair Don.

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DESIGN FOCUSDalziel Park has just reopened after a massiverefurbishment. Jason Caddy reports.

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05SUE SAYSStraight talking from our very own Editor.17

WELCOME

10FESTIVE CHEERWe take a look at the brands painting thetown red this Christmas.

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Ilove this time of year, there’s lots to do, places togo and people to see. Certainly that’s been thecase over the last few weeks. From the Ben

Barrel Ball to Nordorf Robbins and the Oran MorWhisky Awards...I’m nearly partied out, but notquite! This issue we have pictures from the Benevent and the Oran Mor Whisky Awards...nonefrom the Nordorff Robbins event which DonaldMacleod and his team organised brilliantly...ornone that I could publish! There’s also been plenty going on when it comes toplaces undergoing a transformation. This issue wefocus on the Lisini Pub Group’s latest ventureDalziel Park and The Torrance Inn. While we alsopaid a visit to Kuta, Alan Tomkins new Bath Streetbar. Our Cover shot shows Alistair Don of The Doubletsharing a pint of Belhaven Best with Graeme BairdBelhaven’s sales director, and enjoying a toast tothe continued success of The Doublet which hasjust celebrated its 50th birthday. And finally we spoke to some of Scotland’s leadingoperators this month and asked them to review2011. Their comments are on page 10.

Wishing you all a busy and prosperous Christmasand a Happy New Year when it comes.

[email protected]

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NEWS

DRAM DECEMBER 115

Congratulations to AlasdairMoore, he is picturedreceiving a special goldwatch from Heineken UK MDStefan Orlowski, tocommemorate his 35th yearwith the company.

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GREENE KING REVEAL PLANS TOCREATE A FURTHER 2,200 JOBSBelhaven owners, Greene King, is to create a further 2,200 jobs

on top of 800 apprenticeships already created as part of anexpansion drive across its estate. The news came the same week

that the company revealed it has put 37 pubs in Scotland up for sale.This will leave it with 260 outlets in Scotland. All of the pubs are partof the group’s tenanted and leased estate, and are spread along theeast coast from Banff to the Borders. Greene King has said that it hasput the pubs up for sale so that it can focus on “quality pubs and newdevelopments in Scotland”. The sale is part of a rationalisationprogramme. A spokesman said, “The 37 licensees have been notifiedof the sales, which are being handled through agents at DM Hall, andBelhaven will be working with them during the transition. “The pubs havebeen put up for sale through DM Hall. Meanwhile, Greene King, has just revealed a 5.6% lift in interim pre-taxprofit to £77.2m, on sales up 9% to £527.5m, but operating profitmargins at the company shrunk from 22.7% in in the same six monthsof 2010 to to 21.9% in the latest period. Its Belhaven brands, includingBelhaven Best, Scotland’s leading ale brand, also continued to performwell with 7% volume growth. Its launch of Belhaven IPA into the Scottishmarket, has increased Belhaven cask ale growth by 400%.Belhaven Chief Executive Euan Venters told DRAM, “ Another strongperformance in a difficult market which yet again reflects our strongrelationships with customers and the strength and commitment of theentire Belhaven team. We are committed to maintaining Belhaven'sposition as "Scotland's Best" and will continue to enhance our productoffering and customer service levels to consolidate that position".Despite the sale of the Scottish pubs, Greene King revealed it plans toincrease its managed pub estate over the next three years with a firmfocus on pub eating after results revealed that food sales across thegroup increased 16% to October 16, with like-for-like sales up 4%.

Greene King chief executive Rooney Anand said in an interview, “Peopleare going to pubs instead of restaurants and clubs. They are after aneveryday indulgence, perhaps for about £10 or so. They are oftenlooking for solace, and shelter from the economic storm. “They come home and see on TV that the end of the world is apparentlynigh. There is only much ‘staying in’ that you can do.”The company also revealed that they had seen a 12% increase inChristmas bookings.Concluding Anand said, “Falling consumer confidence and theweakening of the UK economic recovery suggest that we will faceanother tough trading environment in 2012. Despite this, there are stillsignificant opportunities for growth, and we believe our strategy togrow our Retail estate and our share of the eating out market will helpus to maintain our track record of strong earnings and dividends.”

ANOTHER ONE FOR THE ROADIt’s been a year since husband-and-wife team Michael and Laura O’Haresold their pubs the Rhoderick Dhu in Bothwell Street and Gabriel’s inPaisley, but they have now returned with a bang having just completed a£500K refurbishment of the former Hayburn Vaults on Dumbarton Road,which they have now named the Deoch an Dorus (‘drink at the door’/ ‘onefor the road’). The refurbishment has taken just over three months as thepub was completely stripped back. Laura told DRAM, “The building datesback to 1905 and a suspended ceiling had covered the pub’s original, whichwe removed to reveal the stunning work of art underneath. We alsodiscovered some original wood panelling behind the bar that we havereplicated elsewhere so that the design is as sympathetic to the originalas possible. It looks gorgeous and we are very happy with the results.”The renovation also includes a brand new £100K kitchen. “We can doaround 50 covers and we’re concentrating on traditional pub food,”explained Laura. “We’re also going to be stocking a sizeable selection ofmalts,” she added. The O’Hare’s will continue to work with long-time manager Bernie Flanneryat Deoch an Dorus, who worked with them at both Gabriel’s in Paisley foreight years, followed by the Rhoderick Dhu in Glasgow for six years. Adesign feature will appear in the January issue of DRAM.


COVER STORY

SHORTS

WWW.DRAMSCOTLAND.CO.UK

DECEMBER 11 DRAM6

NEWSThe Hospitality Industry Trust(HIT) Scotland has announced aconference next year to helpScottish tourism, hospitality,catering and leisure businessesprepare their people for futurechallenges, including theOlympic and Commonwealthgames. Now in its ninth year,The HIT Scotland EmergingTalent Conference takes placein the Glasgow Science Centreon February 7th 2012.David Cochrane, ChiefExecutive of HIT Scotland, said,“In the near future a possiblegolden period for Scottishhospitality and tourism could beupon us. If we are to make themost of these opportunities weneed to inspire and raise thesights of the whole industry.The emerging talentconference will help us meetthis challenge throughbroadening horizons and findingthe leaders of the future.”Tickets cost £80 fromwww.hitscotland.co.uk. Anearly bird rate of £70 isavailable until the end ofDecember.

Glasgow institution The Pot Still is now undernew management. Frank Murphy and hisfamily have taken over the Iona Pub lease,

and are planning to invest in the pub. It’s a returnto the pub trade for father Brian Murphy whoformerly owned the Arlington Bar in Woodlands,Rockafella’s in Springburn and The Hyndland Barin Partick. Frank told DRAM, “It’s been a dream ofmine to own my own pub, and when I heard on thegrapevine that there might be a possibility that thePot Still was looking for new management, Iimmediately sent a speculative email to RobertMacSween. Then I persuaded my father to backme.”Frank who worked with the late Ken Storrie at thePot Still for four years before leaving, has spentthe last four years at the Clockwork in Glasgow’sSouthside. He says, “It’s been a year since Ken

died, and I miss him, but I am sure that he wouldbe glad to see my back behind the bar at the Pot.”Frank will be running the pub with his dad, Brian,sister Geraldine and cousin Sean. Says Frank,“The great thing is we all have a wealth ofexperience in the licensed trade, and my dad iskeen to learn more about whisky, for him it’s notso much about coming back into the licensedtrade, it’s this particular whisky pub that hasmotivated him.” Frank continues, “There are now two things that Iwant to focus on – people come from all over theworld to see the Pot Still and sample some of itsSingle Malt but not enough folk in Glasgow knowit’s here. Everyone should know where it is. I’dalso like to introduce some more world whiskiesto the pub. We currently have 233 whiskies onoffer, and slowly but surely I will get that to 500.”

MURPHYS TAKE OVER THEREINS AT THE POT STILL

Heineken N.V. has acquired theGalaxy Pub Estate in the UK from The RoyalBank of Scotland for £412m. Galaxyconsists of 918 high-quality, largelyfreehold pubs and has been managed byScottish & Newcastle Pub Company since1999 on behalf of RBS. 108 are inScotland and they include Kay’s Bar and theKings Wark in Edinburgh. Galaxy will becombined with Heineken UK’s existingportfolio of 462 outlets. Following thisacquisition, Heineken will become one ofthe leading pub owners and operators inthe UK.

Tullibardine Ltd, which owns andoperates the Tullibardine Highland SingleMalt Scotch Whisky distillery based inBlackford, Perthshire has been sold to thePicard family based at the Château deChassagne-Montrachet, Burgundy, France,who purchased Highland Queen fromGlenmorangie in 2009. Michel Picard,Chairman said, “Tullibardine is a wonderfulSingle Malt Scotch whisky and we lookforward to working with the team at thedistillery to increase the profile, awarenessand sales of the brand over the comingyears.”

Spanish hotel group Meliá HotelsInternational is looking to expand into keycities across the UK including Edinburgh,over the next two years. Although thecompany only currently has one UK hotel –the 581-bedroom, Melia White Househotel in London, the group has 350 hotelsworldwide. Stewart Jarvie, executive head chefat the Tempus restaurant and the GeorgeHotel in Edinburgh, has been accepted intothe Master Chefs of Great Britain club.Master Chefs of Great Britain is made upof the most notable head chefs, chef-

Brian and FrankMurphy behindthe bar at ThePot Still.

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WISHART’S HONORARY DEGREEMartin Wishart has received an Honorary Degree fromthe University of Edinburgh, the first chef to be given theprestigious accolade in the institution’s 428 year history.The degree was awarded in recognition of his outstandingculinary contribution to Edinburgh and Scotland, theDegree of Doctor honoris causa acknowledges the hugesuccess of Martin Wishart’s restaurants and associatedbusiness ventures. Martin Wishart commented, “I amthrilled and humbled to be receiving my HonoraryDoctorate from Edinburgh University. It personally means

a great deal to have my achievements recognised by suchan esteemed institution.”Professor Chris Haslett, commented, “Many in theUniversity would recognise the analogy with a leadingacademic; Martin Wishart has been trained by the best;he has built a group of international standing; his work isinterdisciplinary, melding craft, science and art; hestrives for perfection; he trains; he teaches; he createswealth for the Scottish economy; he advises governmentand, in peer-review, he is pre-eminent.”


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Twenty four licensed premises in Fifehave been accredited as being 'BestBar None'. It’s the 6th year that the

awards have run, and this year’s entryproved to be the most successful yet. Thescheme, which aims to recognise andreward well run pubs, bars and clubswhich demonstrate high standards inpromoting safety and responsibledrinking, covers Town Centre licensedpremises in Dunfermline, Cowdenbeath,Kirkcaldy, Glenrothes, Leven, Cupar, StAndrews, Anstruther, Rosyth &Inverkeithing. Councillor Andrew Rodger, the chair ofFife Licensing Board, presented theawards to the representatives of the 24Best Bar None premises at FifeConstabulary Headquarters in Glenrothes.The winning pubs were Partners Pub,Cowdenbeath; Molly Malone’s, Leven;McPhail’s, Leven; Wee Jimmies,Cowdenbeath; Central Bar, St Andrewsand The Dunvegan Bar, Cowdenbeath.Gold winners included The Gothenburg,Rosyth and Betty Nicols, Kirkcaldy withPinkertons in Glenrothes picking up theaccolade Overall Gold Winner. The winningbars were: Rothes Halls, Glenrothes; TheWoodside Hotel, Cowdenbeath; The

Caledonian, Leven; PJ Molloy’s,Dunfermline; Agenda, Leven; TheExchequer, Kirkcaldy and The 7 Kings,Dunfermline. The Gold winner wasO'Connell's, Kirkcaldy with the Overall GoldWinner going to Styx in Kirkcaldy. Club winners included: Partners Club,Cowdenbeath; Lourenzos, Dunfermline;Kitty's, Kirkcaldy and the Collective,Dunfermline. The Overall Gold winner wasStyx, Glenrothes. The Student Associationat St Andrews also picked up an award forSpecialist Entertainment. Assistant ChiefConstable Tom Ewing, said of the awards,“With Best Bar None now in its sixth year,I am pleased to see the scheme has gonefrom strength to strength, showing a realcommitment from licensees to provide asafe environment for people to socialise inFife. The awards serve as an excellentplatform to promote best practice andpublic safety and go a long way tosupporting our policing plan objectives oftackling crime, creating safercommunities, building on success andbeing there for the community.” The three overall gold winners from thisyear’s scheme will be going to representFife at the 2nd National Best Bar Noneawards being held in March 2012.

24 FIFE OUTLETS WIN BESTBAR NONE ACCREDITATION

OBITUARYMario Romano, affectionately known as the‘grandpapa of Glasgow’s Italian dining scene’ diedlast month at the age of 71, from cancer. Thepopular restaurateur, who owned more than 36restaurants during his career, was one of the veryfirst successful Italian restaurateurs to open inthe city, and over the years his influence on theeating habits of Glaswegians cannot beunderestimated. He persuaded them to try outdishes from Italy rather than steak and chips orfish and chips.He bought his first restaurant at the grand age of21 and called it Sorrento and was situated inBuchanan Street. He went on to own the Vusuviodinner dance restaurant, O Sole Mio, SpaghettiHouse, L’Ariosto, Mama Mia, Sannino, Bar Milano,the North Rotunda and more recentlyMeditteraneo on Ingram Street. Mario who lived in Busby, East Renfrewshire,leaves three daughters; former STV and GMTVpresenter Carla, Claudia and Monica who marriedAC Milan player Rino Gattuso after they metduring his time with Rangers. He is also survivedby his wife Guiseppina, known as Pina. AC Milan’swebsite paid tribute to Mario, after hearing thenews. In an interview with The Herald in 2009, afteropening Mediterraneo Mario said, ““I am not thehead of a restaurant dynasty. I created and builtup my empire all by myself. With Mediterraneo Iam doing my own thing, just as I have alwaysdone.”

patrons and head pastry chefs around thecountry, and is supported by some of theindustry's leading suppliers. It aim is totrain and develop young chefs and topromote the best produce available inBritain. Jarvie, who has more than 21years of experience in the industry, wasnominated for the title by his colleagues. Mitchells & Butlers, whose chainsinclude Toby Carvery and O’Neill’s, hasrevealed that like for like sales rose 2.6%in the year to 24 September, as underlyingpre tax profits fell 7.7% to £156m from£169m. But the group is still confident it

can ride out the tough consumerenvironment in 2012 despite theslowdown. The company currently hasmore than 100 pubs in Scotland. Tennent’s and Magners owner, C&C,has bought Hornsby’s, the second largestcider brand in the US in a deal worth£17.1m. This will give C&C around 20%of cider sales in the States, with Hornsbyprimarily a West Coast brand whileMagners is strong on the East coast.Stephen Glancey, who has just taken overthe reins as chief executive of C&C fromJohn Dunsmore, said it was a “strategically

significant acquisition.”Molson Coors has revealed its priceincreases for 2012. The increase will seethe price of a Carling barrel rise to£19.99. The rises, the company say, arein response to an increase in energy, rawmaterials and distribution costs.Glasgow-based distiller Edrington,which produces The Macallan, saw first-half turnover increase from £273.5m to£278.7m, a rise of 2% and pre-tax profitof £69.9m, up from £66.1m in the firstsix months of the prior financial year(excluding exceptional items).

Best Bar None Award Winners (left to right) –Christina Whyte of Diageo; Joyce Mackie ofO'Connell's; Mike Keddie of Styx, Kirkcaldy; Ashleyand Elaine of Betty Nicols, Kirkcaldy; ACC TomEwing, Councillor Andrew Rodger, Raina Evans ofGothenburg, Rosyth; Phil Corletto of Styx,Glenrothes; Claire Wheelan of Pinkertons,Glenrothes and Lorraine Martin of Diageo.

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NEWS

DECEMBER 11 DRAM8

SHEEP HEID REOPENS AFTER REFURBISHMENTMitchell & Butlers has re-opened The SheepHeid in Edinburgh’s Duddingston villagefollowing an extensive refurbishment of bothfloors. The company was granted permission inJuly to restore the 650-year-old pub, believedto be the city’s oldest, and its heritage played abig part in the works, according to Mitchell &Butlers’ Village Pub and Kitchens AreaManager, Richard Fyfe. He told DRAM, “Therestoration had to be sympathetic so we keptas many original features as possible, plusmuch of the memorabilia. The whole processwas quite an emotive one as locals care deeplyabout the Sheep Heid, so we consulted with

the local historical society and residents’association. The pub also has the oldest skittlealley in Scotland.” What was an old functionroom upstairs has since been transformed intoa dining room with 50 covers, and thedesigners were given more of a free rein onthis floor. Explains Richard, “There are a fewnods to the traditional upstairs, naturally, butthere’s also a fresh contemporary look to thedesign, which is also going down very well withour customers.” Meanwhile, the company hasalso acquired the Meadowpark Hotel and RedRoom nightclub in Bridge of Allan, withoperations transferring to M&B as of January.

CARLUCCIO’S GLASGOW¬

Late last month Antonio Carluccio paid avisit to Glasgow to celebrate the openingof Carluccio’s Glasgow. It’s the first

Scottish outlet for the chain that bears hisname. Chief Executive of Carluccio’s, SimonKossof, revealed that there are 56 Carlucciooutlets in the UK, and that initially they hadlooked at Glasgow, Edinburgh and Aberdeen.The first opportunity came up in Glasgow, butthat they would continue to look for locations inthe other cities too. Carluccio’s Glasgow covers 417 squaremeters and has 130 covers. As well as a

restaurant the outlet also boasts a Carluccio’sfood shop, deli and cafe. As you would imagineit offers Italian cuisine. Antonio Carluccio originally launched the chainwith Kossof in 1991, but sold to Landmark lastyear although he still acts as a consultant.The launch party attracted the good and thegreat of Glasgow’s social scene – from PauloNutini to fellow restaurateur Alex Knight, whileMichael Dunn was spotted carousing with theentertainment! The restaurant is situated at 7West Nile St, Glasgow, G1 2PR and is openfrom 8am until 11pm.

Celebrity chef Jamie Oliver is setto open in Aberdeen early nextyear. His new restaurant will bethe second Scottish outlet for theentrepreneur. His first venture inGlasgow has proved to be amega success, with customersinitially prepared to queue roundthe block to get in. His Aberdeenoutlet will be part of the formerEsslemont and Macintosh storeon Union Street.

Billy Boyter has returned toRocco Forte's Balmoral hotel inEdinburgh as its new head chefat its Michelin-starredrestaurant, Number One. Heworked there from 2006 to2010 as a sous chef and rejoinsfrom Wilde Thyme EventCatering. As head chef ofNumber One, Boyter will workclosely with the Balmoral'sexecutive chef, Jeff Bland. TheBalmoral recently appointedFranck Arnold as its new generalmanager in August. He took overfrom Ivan Artolli, who waspromoted to director ofoperations for the Rocco ForteCollection's properties in the UK,Belgium and Eastern Europe

The Radisson Blu hotel inGlasgow has been put up for saleby administrators. The luxuryhotel was placed into the handsof administrators from RSMTenon last month, after itsparent company, S1 ArgyleStreet Limited, was declaredinsolvent. RSM's TomMacLennan said that a potentialbidder has already beenidentified.

Daniel McGilvray has joinedAllson Wholesale as SalesManager from Alchemy Innswhere he was OperationsDirector.

The Urban Pub Company hasadded another pub to its portfolioCarrigan’s in High Blantyre.

CARLUCCIO OPENS IN GLASGOW

Lewes Castle, the largest castle in Scotland's Outer Hebrides, on the Isle of Lewis, is set tobecome a hotel and museum following a £13.5m revamp. The project, which has received£4.6m from the Heritage Lottery Fund, should be completed in 2014. The majority of the cashhas been raised, although there is still a £2m shortfall. However, the Western Isles Council isconfident that the shortfall will be made up. The castle, which sits overlooking Stornoway, will house a museum of the Outer Hebrides and willbe the first in the UK to use Gaelic as its first language. And for the first time guests will be ableto sleep in the castle as it becomes a hotel too.

CARTER SCOOPS TOP AWARDStephen Carter, chairman of De Vere’s luxurious Cameron House on Loch Lomond, has beennamed Hotelier of the Year. A panel of former winners selected Stephen for his outstandingcontribution to the hospitality industry and his dedication to encouraging and developingyoung people both at Cameron House and across the wider industry. He was presented withhis award by Mark Lewis editor of Caterer and Hotelkeeper. Stephen has been at De VereCameron House since 2008 and oversaw an £80m refurbishment. Under his managementannual turnover at the resort has risen from £12m in 2008 to £25m today. Says Stephen,“Hospitality is a unique industry where you have to be driven by a passion to make peoplesmile every day of the year. I’m extremely lucky to have always been surrounded by such greatteams.”

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THE DRAM INVITED SOME KEY PLAYERS IN THE LICENSED TRADE TO GIVE US THEIRVIEW ON 2011. HERE’S WHAT THEY SAID:

What do you believe were your majoraccomplishments in 2011?Donald Macleod, CPL: “Managing to survive when the street ourmain club – The Garage is on was shut for 6 months. Heads shouldhave rolled for that one incompetent A***holes. Attaining betterresults than last year in our other units, as well as building astronger management team. Continuing to run a successfulbusiness in such tough trading conditions. Reaching the grand oldage of 50!”

Mario Gizzi and Tony Conetta, Di Maggio’s: “RefurbishingL’Ariosto in Glasgow and rebranding it the Barolo Grill was risky, butit has worked really well. L’Ariosto was a well respected grand oldlady in its time, but Barolo has already found its niche as acontemporary Italian restaurant. Amarone in Edinburgh, whichopened a few months ago, was another milestone for us. It looksterrific, and we think it would stand out in any city. And finally, theopening of Pinto in Glasgow, with partners Paul and Callum,brought a new concept to Glasgow - a Burrito bar and we areactively looking for new sites for this brand.”

Kenny Blair, Buzzworks: “Opening our new venue – ‘Scotts atLargs Yacht Haven’ and maintaining our sales in the rest of thebusiness at something resembling 2010 levels!”

Euan Bain, Church On The Hill/Budda: “Finding the business ina position to remain justifiably acquisitive. There are stillopportunities out there, however, price expectations remain“bonkers” (in the retailers defence, probably driven by bank debt).”

Lisa Wishart, Lisini Pub Co: “Our company restructure that hasfacilitated growth through the year and juggling family life with thatof managing a company with 250 employees…how did thathappen? The acquisition of Dalziel Park and building a new businessfrom scratch, and transforming the reputation of the business ingeneral. It’s also been great to get so many advanced bookings andpositive lines of enquiry for Dalziel Park when it was just a buildingsite. I think that this is testament to our growing reputation in thetrade.”

Malcolm Simpson, SimpsInns: “Attaining Y.O.Y growth acrosseach of our businesses. The redevelopment of The Waterside Innat Seamill West Kilbride. A bit of a risk in a very unstable andnegative climate and staff development. We made several internalpromotions to key roles from our existing team.”

Billy Lowe, Saltire Taverns: “The refurbishment of Le Monde. Wehighlighted things that we could do better and made changes to

make the complex even more appealing to our customers. Throughour continual improvement we have taken Le Monde to a newlevel.”

As you look back on 2011 what is yourprimary feeling?Donald: “It has flown by but been very demanding. It is not easyout there and is not going to get any easier.”

Mario and Tony: “2011 was a challenge, but I think we rose to it.We invested heavily in the business and with Di Maggio’s Caffe inAberdeen just opening, we have accomplished most of what we setout to do. And that is a good feeling.”

Kenny: “Tough! (but enjoyable).”

Euan: “No light at the end of that tunnel yet.”

Lisa: “It has been a terrible year for the trade in general forobvious reasons – the diminishing pound, customers being moredeal-oriented and discerning. Then there are the battles withsupermarket promotions, PPL, Sky and even X Factor!”

Malcolm: “I have mixed feelings. There’s far too much negativityfrom the media and government, which almost fuels a selfdestructive policy. Our industry has taken a disproportionate levelof pain. It feels as if we are being attacked on all sides…at thesame time!”

Billy: “I see how tough things and I think that greater customersatisfaction is way forward. However all aspects of how we lookafter our customers are important. Customers are finding thingsmore difficult, and things in general are more challenging foreveryone.”

Industry news… what stood out for you?Donald: “The recent demise of Castle Leisure and Luminar. If thetrade needs a wake up call then surely that must be it. Oh and ofcourse the proposed tariff increases by those modern day highwayrobbers the PPL and the galvanisation of the industry in order thatwe can ably fight them. A small battle has been won, but the warcontinues… they most definitely want to bring in an increase whichwill be devastating for the trade.”

Mario and Tony: “Wm Morton’s purchase of Inverarity is the pieceof industry news that really stands out. Wm Mortons is a familycompany that is willing to stand up and be counted, and I think thetwo family businesses are a great combination. We get excellent

2011: A VERY CHA EUAN BAIN, LISA WISHART, KENNY BLAIR, MARIO GIZZI


DRAM DECEMBER 1111

HALLENGING YEARservice from Mortons.We always like to back independently ownedbusinesses, and we trade with them whenever we can.”

Kenny: “John Gilligan moving to Tennents (next thing he’ll have aCeltic season ticket!)”

Euan: “Difficult to choose one piece of red tape.”

Lisa: “The SNP’s commitment to the minimum pricing bill. It will beinteresting to see how this unfolds. Also, the changing face of thebrewers and distribution will make 2012 interesting with all thejokeying for position that will no doubt ensue.”

Malcolm: “The minimum pricing saga... The number of businessthat went to the wall!”

Billy: “The number of sectors of the industry that are finding thingstough – even more small premises have closed and the challengesthat we all face have increased.”

Company or person of the year and why? Donald: “Obviously me and CPL, not only did I reach 50 but theCathouse will be 21 years old and the Garage becomes a “legal”18, quite an achievement if I say so myself.”

Tony and Mario: “Steven Russell of Mortons stands out, for thereasons already mentioned. The Blairs, who have opened anothercracking venture in Largs and Stefan King’s, with his bold move inEdinburgh in taking over Festival Inns. Three independent Scottishcompanies that are still expanding and taking risks.”

Kenny: “Tennents – their attitude to business and support of thetrade in Scotland needs praised and recognised.”

Euan: “I like to hang on to the positives. Anyone that has investedtheir own money in an acquisition or development.”

Lisa: “There are many people I’d like to mention, but I’d have to saySteve Mallon of Maclays. He is a remarkable MD of which I haveenormous respect for, and I greatly admire his fresh approach,honesty and commitment.”

Malcolm: “Any company which is challenging the recession byinvesting and improving their offering, taking risks and innovating.”

Billy: “Dave Wither, he has been driving his new training companythrough the UK, and that has resulted in him having to travelsignificantly – however he still has time to keep his eye on the ballin his other business, maintaining the high standards of servicethat he is renowned for. He also has time to support others andhelp when asked. In my own case, he offered guidance and trainingfor my son and daughter. Hannah completed a management

course that encompassed all aspects of the business and thishelped with her university studies, and Billy was able to get greatexperience to see how another company works. The busy year hastaken a huge toll on his golf game – but I’m sure he will get backto his best soon!”

What do you hope next year will bring? Donald: “More common sense from the police and politicians. Forthem to stop paying lip service to the night time economy and workmore in tandem with it as well as promoting it positively. For theHealth Stasi to belt up and let people live a little, in fact they shouldbe given a whole year off on holiday either that or there fundingshould be pulled. For bankers and surveyors to start living in thereal world. For punters to become more up-beat and start goingout again. That’s obviously what I hope for but sadly I think 2012 isgoing to be an even tougher one than last year. With many morebusinesses going to the wall. Roll on 2013 ha ha ha.”

Tony and Mario: “More weans… only joking! A bit of financialstability for us all. The opportunity for us to increase our marginslet’s face it we can’t just keep absorbing rising costs, these willeventually mean a rise in prices. The continued support of ourwives. They have been terrific. They allow us to do what we have todo to build our business and next year we hope to add more sites.”

Kenny: “Confidence in the economy, lower VAT and a friendly deeppocketed banker.”

Euan: “That light…”

Lisa: “Economic stability – and the fruits of the SNP’s commitmentto minimum pricing. I also hope that Sky’s pricing becomes fairerwith more parity between the on-trade and registered clubs, whoenjoy the benefits of reduced rates from Sky because of theircharitable statuses. The reason being they can open their doorsearlier than pubs, and they do not always adhere to theirmembership rules, and that is grossly unfair on the trade.”

Malcolm: “A positive and proactive approach from the people andinstitutions that guide public opinion, in what looks like being a verytough year, but the only way is up!”

Billy: “My passion and enthusiasm for the business has never beengreater – following the significant refurbishment of Le Monde. It isnow as good as I have seen anywhere – and ‘new saltire’ hasmoved into a new vibe. We will redevelop The Hudson into a new30 bedroom, bar and club complex in the new year and I willachieve my lifelong ambition of introducing live entertainment intomy business in Edinburgh.”

TONY CONETTA, MALCOLM SIMPSON, DONALD MACLEOD, BILLY LOWE


DECEMBER 11 DRAM12


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DRAM DECEMBER 1113

DRAM TAKES A LOOK AT THE MUST-HAVEBRANDS FOR THE SEASON. YOUR BACKBAR AND CUSTOMERS WILL BE ALL THEMERRIER FOR THEM.

FESTIVE CHEER

ELIOT’S:MULLED WINEAT THE BAR

Eliot’s has launcheda new and improvedbar-top dispenser.The dispenser,which swiftly heatseach individualserving of Eliot’sdrinks at the pointof delivery, has beenengineered andthoroughly tested togive a ten-year, 20,000 servinglifespan. “With stockists nowserving Eliot’s all year round, wewanted to further to improve thespec and make our patenteddispenser stronger and morepowerful to cope with demand,”explained Fraser Henderson,Managing Director of Haywoods

Drinks Products which owns the Eliot’s Brand.Eliot’s stockists can contact their distributors toorder, or Sales Director Carl Miller on 01889270663.

JACK DANIEL’S BUILDS A NEWHOLIDAY TRADITIONThe Jack Daniel’s Distillery is building a new holiday tradition in itshometown of Lynchburg - literally one barrel at a time - with theunveiling of a 26ft Christmas tree erected from 140 white oakwhiskey barrels. The Tennessee whiskey, part of Bacardi Brown-Forman Brands, is also launching a new advertising campaignfeaturing the Barrel Tree, to raise brand awareness and boostsales for retailers over the festive season. Jack Daniel’s aresupporting the latest TV ad with out of home advertising inEdinburgh, Glasgow and London, and digital activity on the brand’s

Facebook page. For more aboutvisit: www.jackdaniels.co.uk

EXTRA OLDCOGNACJean Martell had am u l t i - f a c e t e dpersonality, bothan adventurerand a scholar, anoble and amerchant, anaesthete and anentrepeneur, he was able toblend these different traits toforge an indepenent andcreative character. It was hisunique ability to create bridgesconnecting the best of thingsthat has guided us in thecreation of this outstandingCognac. You will find thispersonality in the unique andbalanced blending of Martell XO,which combines the elegant andmellow borderies eaux-de-viewith the power of GrandeChampagne eaux-de-vie.

WISHING YOU A WHYTE CHRISTMASWhyte & Mackay has released a POS kit which takes itsinspiration from the Bing Crosby festive classic, ‘I’mdreaming of a Whyte Christmas’ and contains a WhyteChristmas optic and display point of sale. It also featuresa miniature Whyte & Mackay santa hat that has beenspecifically designed to fit snugly onto the 1.5l Whyte &Mackay optic. Philip McTeer, Whyte & Mackay Head ofBrand said ‘The santa clad optic is certainly a real head-turner and will bring a little smile to people’s faces over theholiday period.’

THERE’S A COOLER WINTERWARMER THIS SEASONWinter’s here, but the wardrobe isn’t the only thing tokeep people toasty this season. Rekorderlig, thepremium cider from Sweden, ensures drinkers can warmtheir cockles with delicious Winter Cider. Heated gentlyand enjoyed hot,Rekorderlig WinterCider is this season’s

must-have tipple, givingtraditional mulled wine a run forits money. Savvy publicans haveinstalled the Rekorderlig heatedurn and it’s proving very popular.Made with a blend of finestapples infused with the essenceof vanilla and cinnamon, itswarming festive flavours make itthe perfect winter drink for thisfestive season.

VERY BERRYChambord is one of the most versatile cocktailingredients around, as well as being a particularfavourite of DRAM Editor, Susan Young. Here’sa cocktail recipe idea for Christmas, that alsohappens to be a fantastic winter warmer.

Glass: Heat proof punch bowl and wine glasses(serves 6)

Ingredients1 bottle Cabernet Sauvignon150ml Chambord150ml fresh lemon juice6 tea spoons caster sugarA handful of blackberries

GarnishSlices of lemon studded with cloves

Method Crush the blackberries with the sugar in a heat proof punchbowl. Add the wine, Chambord and lemon juice and top upwith boiling water. Float slices of lemon studded with clovesand serve.

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DECEMBER 11 DRAM14

ORAN MOR WHISKYAWARDS 2011

The winners of the 2011 Òran Mór Whisky Awards, now intheir third year, were revealed at a prestigious gala dinnerat Òran Mór last month. They were Bruichladdich’s newest

whisky, The Laddie 10, Bowmore 15 year old Darkest, NakedGrouse and Amrut Indian Whisky.The Laddie 10 was awarded the gong by a panel of expert judgeswho deemed it “the smoothest” in a blind tasting which includedsome forty whiskies. When it came to the People’s Choice Awardconsumers participating in the 2011 Whisky speed dating eventsvoted for the Bowmore 15 year Darkest, saying, “It was delicious.”Naked Grouse took the panel’s award for Best Newcomer whileAmrut Indian Whisky was the best from the Overseas category. There were also two awards to people in the industry – the firstgoing to Whisky Sales Representative of the year Paul Goodwin ofMorrison Bowmore and the second award was a Lifetime

Achievement accolade which wentto Robert Speirs of Maxxium UK. Said General Manager of ÒranMór, Sandy Gourlay, “It was anintensive judging process, and allthe award winners deserve to beapplauded. It’s great to see newwhiskies coming through and wehope these awards willencourage people to try thewhiskies that so impressed ourjudges.”

THE LADDIE 10 AND THE BOWMORE 15YEAR OLD TAKE TOP ACCOLADES AT THEÒRAN MÓR WHISKY AWARDS.

Pictured: L-R: The Bruichladdich team withSue Buchanan and Sandy Gourlay; SusanYoung with the Morrison Bowmore team;The Naked Grouse winners with RanaldMcCall and Jim Irvine with Ken Smith ofThe Herald; Paul Goodwin is pictured withSandy Gourlay. Far left: Robert Speirsmakes his way to the stage to receive hisLifetime Achievement Award.


DRAM NOVEMBER 1113

DRAM 255 NOVEMBER - JEN_DRAM 253 04/11/2011 16:58 Page 13

SEPTEMBER 11 DRAM4


SUESAYS

The Ben Barrel Ball was most enjoyable. It was great to catch upwith so many folk. But what really added a bit of sparkle to ourtable was the fact that Kim Finlay of The Outhouse won the

diamond pendant. She was absolutely chuffed to bits. I also got thechance to sit and chat to licensing legend John Batters. He certainlyhas a few stories to tell – I definitely think there’s a book in him. Billy Lowe also gave me a tour of his newly refurbished Le Monde andthe new Dirty Martini bar. It was only 6.30pm in the evening and it wasmobbed. In fact, it felt like it should have been 10pm. It’s a greatexample of a venue being used by all age groups. I am really lookingforward to hearing a few jazz acts there. And I’m delighted to hear thathe got his 3am licence for the venue. The Oran Mor Whisky Awards took place last month, with some 200people attending the event. The winning brands included the Laddie10 which won the Blind tasting trophy, Bowmore 15 year old whichwon the People’s Choice accolade and Indian whisky Amrut which tookthe award for best overseas entry. Whisky Representative of the Yearwas Paul Goodwin who was recommended by publicans from the Eastand the West, while Robert Speirs of Maxxium UK, picked up theLifetime Achievement Award. Last but not least was best newcomerNaked Grouse. Congratulations to all the winners and to Sandy Gourlayand her team for organising an excellent event. Perhaps one of the winning brands could send Johnny Depp a whiskycask – he has said he wants to be buried in one which mourners couldthen drink from. I can’t imagine that idea catching on! Meanwhile popstar Lady Gaga has revealed that she too likes whisky telling Alan Carr,“The only thing I do straight is my whisky.” Then she proceeded to drinksome live… surely the whisky marketeers out there can make somemileage of that! And finally on the subject of whisky I really likeBruichladdich’s unit information on their website: 21.75ml of 46%whisky = 1 unit of alcohol; In the Pub: A small pub measure (25ml) =1.15 units; Larger pub measure (35ml) = 1.6 units; At Home: Aminiature (50ml) = 2.3 units; Small home dram (70ml) = 3.2 units;Large home dram (100ml) = 4.6 units… Park Bench: A bottle (700ml)= 34.5 units (4 litres strong lager)! Now I know...Talk about musical chairs in the beer industry… Jim Young formerlyof Belhaven has now joined Tennent’s. This follows on from JohnGilligan’s appointment a few months ago. Jim’s new role is Headof Business Development. With so many familiar faces returningto roles in the beer trade I’m fully expecting a announcement aboutAngus Meldrum coming out of retirement! Now that would be acoup for someone! Next year is certainly going to be one to watch!Meanwhile John Gemmell gave me an insight into Heineken theother week. He pointed out that over the last six years world widebeer sales had dropped £2bn in worth due in part to changingtastes and the fact that less people are going to the pub. So I amgoing to say it again… it may not be the responsibility of drinkscompanies to increase footfall to pubs – but if we don’t ALL dosomething positive and work together, then even less people will go,which will in turn have an adverse affect on the whole of the drinksindustry and not just publicans! How about a Pub Month – it’s not new,but it would be something, or an advertising campaign that activelyencourages people to get out and go to their local? Has anyone seen a Schooner? Will anyone ask for one? I think the ideaof a 2/3rd’s pint is merely paying lip service to responsible drinking. Icannot see customers opting for a 2/3rd pint over a full-pint. It will

just take up more space on the shelve. Instead how about a pub quizthat actually gives folk the facts – get them to guess how many unitsin a whisky? Where tequila comes from? Who invented the cocktail?We could make learning about alcohol fun! I’ve known Alistair Don for 20 years, and in fact used to drink in TheDoublet every week. His pub has just celebrated 50 years under thesame family ownership and the tickets for the celebratory partybecoming the hottest ticket in town. There was even a rumour thatsome were being touted on ebay with the last price record £42!Congratulations to everyone at The Doublet – this a great local in everysense! Alistair says that its his customers that make his pub special -I wouldn’t disagree...but he and his staff add the magic touch!I know that pub companies are desperately seeking good licensees,however it is still a bit cheeky targeting managers who are currentlyworking for other licensees, at their place of work! Carlo Citti was notamused when two of his managers received personally addressedletters to the office! Meanwhile Punch Taverns has a new appwhich is powered by FindMyPub.com. Thenew app allows potential licensees tosearch by GPS for pubs anywhere acrossthe country. The app allows users tosearch by chosen location andinvestment levels, view images andletting details in real time and save theirfavourite properties. This is a far betteridea!Congratulations to James and LouiseRusk of The Butchershop and Grahamand Rachel Suttle – of Lebowski’s. Bothcouples have just had their first child -James and Louise have called their weegirl Savanna, while Graham and Rachelhave a son called Felix

– and he’s already getting himself familiarbehind the bar! At least both couples will beused to late nights!Frank Murphy is one of the most colourful andcharming young men in the trade, and I’mdelighted that he has badgered his sister,Geraldine, dad Brian and cousin Sean intohelping him to run...The Pot Still. Yes, he isreturning to his first love, and I’m sure KenStorrie, his late boss, would be delighted.Good luck to the Murphy’s, and I look forwardto a speed tasting event or two at the pub!I’m sure owning his pub will do wonders forhis timekeeping! Mind you I can’t talk!

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DRAM DECEMBER 1117

As we went to press I heard the very sad news about Barry Oxlade,door man extraordinaire at Òran Mór. He died of a heart attackearly in December. You couldn’t meet a nicer guy. He was a gentlegiant, a great ambassador for Òran Mór and an all roundgentleman. I will miss him, and I’m sure that sentiment is sharedby so many.


DECEMBER 11 DRAM18

The Doublet on Park Road was described in The Listrecently as “probably Glasgow’s finest pub,” and whenlicensee Alistair Don pointed out the quote to one of his

regulars the response was you can take out the word‘probably’. Says Alistair, “90% of my customers are regulars.” That was probably why tickets to The Doublet’s 50th birthdayparty became the hottest ticket in town. Because quite simplyit’s not that big a pub …and everybody wanted to go. So muchso that Herald diarist Tom Shields was rumoured to have puthis ticket on eBay which at the time of writing was sitting at abid of £42! I’ve known Alistair for 20 years… in fact since I’ve startedwriting about the trade. And for a decade I was a regular in TheLounge at The Doublet – because I lived just round the corner.Now as anyone who knows the Doublet will tell you – it has thepublic bar regulars and Lounge regulars and never the twainshall meet. Its The Doublet phenomena. But the Lounge wasn’talways there. Alistair explains, “Before it was turned into a pub it was anupholsterers and there was a joiners yard at the back. My oldman Alec and Ossie Prosser bought The Doublet from a MrCameron, and they initially wanted to buy the flat upstairs toexpand it. Because in the 60s the pub was a real party venue.It was mobbed. Eventually they bought the joiner’s yard at theback in 1971 and that’s when The Lounge opened.” Hecontinues, “By that time my old man and Ossie owned a fewpubs – including the Picador in Renfield Street, The Doublet inFaifley and one in Drumchapel. Prior to owning pubs Alec Don was MD of G&C Moore whicheventually became Dunn and Moore, and his role there wassales director. But his move into the pub industry obviously hada huge impact on Alistair. He says, “I had been studyingdentistry but failed the orals… and started working in thePicador. And when my old man died in 1974 I took over hispartnership in the business, and in 1984, we split thepartnership up and I took The Doublet with my sister, who I laterbought out.” That was 27 years ago. And today his father would probably notsee any significant changes. Alistair explains, “My customersdon’t want me to change it. Obviously it’s been redecorated, buteverything goes back in roughly the same place. The Doublet isquirky and popular so why change something that is not broken.Nothing really changes here including the staff that are great.I don’t believe in sticking them in uniforms, they all know theethos here which is ‘the customer is right on most occasions.’I believe in giving my customers the products they want andproviding them with excellent service.”I asked him what was his most memorable occasion in thelicensed trade? He said, “I really enjoyed being President of theScottish Licensed Trade Association (SLTA) and getting involved

with fighting the smoking ban. It was a real eye-opener. “It was John Waterson that got Alistair involved in the SLTA.Says Alistair, “I was working in the Picador and John had TheBurns Howff and he came along and invited me to a localassociation meeting. There were only two of us there… me andhim, at which point he made me a director!” Through the SLTA Alistair made some good friends includingthe likes of Roy Grier, Raymond McCrudden, the late JohnMcCann, Donald Clark, Michael McHugh, Paul Waterson or‘PDW’ as Alistair calls him, Billy Gallagher and many more. Herecalls, “These were the days when the SLTA conference wasrowdy. There was always lots of debate, folk were passionateabout their businesses and willing to stand up and fight for it.And at the annual dinner there were 300/400 folk. It’schanged days now!”There have been a lot of changes in the trade over time, butone thing which Alistair does miss is the different reps thatused to visit. He tells me, “We hardly see any reps now and Imiss that. On a Friday we used to have a whole posse of them.Every whisky company had a rep, and we saw them all the time.Now the only person who visits weekly is our Belhaven rep DavidAdam.”On the subject of Belhaven Alistair is effusive. “I’ve been dealingwith Belhaven for 20 years now. They give a fantastic serviceand have a very courteous way of operating. My staff knowtheir tele-sales staff by name and they have a great range ofproducts.”Although Alistair admits he is now semi-retired, in that he nolonger serves behind the bar, but he still comes in everymorning, and is happy to continue running the Pub Quiz, whichhe has been quizmaster at for 15 years. In fact the quiz is justas famous as the pub! Says Alistair, “I really enjoy it, it’s greatfun.” He also has been running a charity Breast Cancer 2000, whichhe set up with his late wife Doreen. The charity is well on itsway to raising £1m which is a tremendous achievement. Andearlier this year Alistair started dating the lovely Lynda who hemet in The Doublet and with four of his own grandchildren andsix belonging to Lynda, the Don has a very active life outside thepub too. He has also become an expert on where to eat withkids… his favourite place being Paperino’s. But he also enjoysdining a la deux at the Crabshakk and at the Italian Café. I asked Alistair what the secret was behind The Doublet’ssuccess and longevity and he said, “My customers and mystaff… this pub is all about the people.”Personally I think The Doublet’s success is down to Alistair andhis unfailing good humour. His staff say he is fair and honest.He’s certainly got a great attitude, which is no doubt why hewent as Sgt. Pepper to the 50th party… in skinny jeans! Asense of humour… definitely!

THE DOUBLET BAR IN GLASGOW CELEBRATED ITS 50TH ANNIVERSARY AT THEEND OF NOVEMBER, AND PROPRIETOR ALISTAIR DON CELEBRATED WITH A PARTY.SUSAN YOUNG REPORTS.

CHEERS FOR YEARS

LICENSEE INTERVIEW

50DRAM 256 NOVEMBER - JEN_DRAM 253 02/12/2011 16:12

DRAM DECEMBER 1119

GRAHAM BAIRD,SALES DIRECTOR OFBELHAVEN, RAISES APINT TO TOASTALISTAIR DONPICTURED RIGHT.PIC: IAN MACNICOL.


DECEMBER 11 DRAM20

INDUSTRIAL • COMMERCIAL • DOMESTIC •TEST AND INSPECTION • DATA CABLING

UNIT 2, TELFORD PLACE, LENZIEMILL INDUSTRIAL ESTATE,CUMBERNAULD G67 2NHTEL: 01236 898 636

EMAIL: [email protected]

WE WOULD LIKE TO WISH THE LISINI PUB COMPANY

EVERY SUCCESS WITH THEIR NEW VENTURE.

ibdp


DRAM DECEMBER 1121

Lisini Pub Company carried home the Best Community Spiritaward at this year’s DRAM awards and its latest work-in-progress, Dalziel Park, near Motherwell, is being marketed

both at the local community – but also as a destination venue.Therefore this, the fifth outlet for the company headed up bySiobhan Edwards and Lisa Wishart, is a bit of a departure for thesisters, although it has still been designed with a strong communityfocus in mind, much like the other outlets in the Lisini stable.Explains Siobhan, “This is our first North Lanarkshire venture andwe have around 500 houses within spitting distance, and we seethis as somewhere people in the local area could use to mark allthe important occasions in life, and rites of passage, like birthdays,christenings and weddings. Although of course we realise that thisisn’t the type of place people would just pop to, given its out of theway location, so it’s very much a destination venue too, and wewanted the design to reflect all of these considerations.” Dalziel Park opened last month, although they acquired the countryhouse and golf club back in June, working tirelessly to deliver a highend outlet with a hefty dollop of WOW factor in the interveningmonths. As well as both the sisters’ inputs, the design wasconceived by the design studio of ib:dp, a company that has workedwith Lisini on several occasions in the past. I popped along to meet the sisters on the day the Cedar Suite andthe Bar and Brasserie were getting their first airing to the public,and they were both calm and centred, considering the challengesthe last six months had presented. Says Siobhan, “We found a lotof skeletons in the cupboard, let’s say, and the majority of thebudget has gone on work behind the scenes. We inherited lots ofproblems with the drains spilling out raw sewage, you name it, andthis caused us to go over budget. We also installed two brand newkitchens, two brand new cellars a bar and a Pro Golf shop, as wellas all the cosmetic changes to the public facing areas.”Dalziel Park is set in 250 acres, has a 600-capacity and is split

DESIGN FOCUS : DALZIEL PARK, MOTHERWELL BY JASON CADDY

into the Cedar Suite, two conference rooms, the bar and brasserieand the restaurant, called the Wide Mouth Frog. Apart from therestaurant, the rest of the building was fully operational on the dayof my visit. The restaurant wasn’t far off completion however, while the hotelrooms and adjacent coach house get the Lisini treatment inFebruary, and the plans are for a boutique hotel style re-design forall the accommodation.Starting with the reception area and you’re confronted by a longwhite space with two large oblong sky lights that allow in plenty ofnatural daylight. The white tiled floor is clean and stylish, as arethe wooden reception desk, armchairs and standard lamps dottedaround the place. But it’s the strung out chandelier lights eitherside of the reception desk that really steal the show. There’s alsoa plasma screen directly opposite the reception desk, so the staffas well as the customers should be kept entertained round theclock.This leads right into the bar, and in turn, the brasserie, which havea fairly masculine presence to them – like a Gentlemen’s club. Thisarea is characterised by lots of different nooks and crannies anda design that blends a busy carpet and polished wooden floors withplain walls and luxuriant shiny textured wallpaper. There’s also agas flame-effect fire in black in the centre of the space, with acircular mirror above it. The bar is an elongated u-shape andserves both this area and the brasserie beyond, which looks on tothe golf course. The bar itself has been constructed using an oakpanelled front, with marble top, finished off with some lovely greypendant lights. Wood has also been use for the back bar to createshelving, and the overall effect is one of sophistication.The brasserie on the far side of the bar is a different kettle of fish.It’s a lot brighter for one thing as it benefits from all the naturallight streaming in through the windows. Wooden beams run alongthe ceiling, matching the wooden pillars and wooden booths.

ibdp


DECEMBER 11 DRAM22

afh Strategic Contracts Ltd provide interior refurbishment solutions to the retail, commercial,leisure, pub and club sectors – from one-off bespoke projects to roll-out programmes.

“Our mission is to deliver our customers’ projects on time and on budget.”

afh Strategic Contracts Ltd, Finnieston Business Park, 8 Minerva Way, Glasgow G3 8AUTel: 0141 951 2900, Email: [email protected], Web: www.afhstrategiccontracts.com

afh Strategic Contracts LtdAs the Principal Contractor on the project we would like to congratulate

the Lisini Pub Company on the opening of their 5 star venue - DALZIEL PARK.

We wish our clients continued success!

In addition to our quality LeisureProjects we have also completed a number of Office Interiors.

Clusters of cylindrical copper lights hang from the ceiling and theaddition of silver stag’s head makes it resemble a chic Highlandretreat. The furniture is a cool mix of black and red leather seating.The brasserie is sandwiched between what will be the Wide MouthFrog restaurant, which was still under construction on the day ofmy visit, and two meeting/conference facilities called the Willowand Woodlands rooms. The Willow overlooks the grounds, and awooden partition separates it and the Woodlands, but this can beremoved, along with the carpet, to accommodate party functionsand dancing. But this too presented some logistical problems,according to Thomas Carey, MD of AFH Strategic Contracts, maincontractor on the job. He said, “We had to open up a wall to inserta folding wall between the Willow and Woodlands suites but we hadto dig down eight feet because of weaker than expected padfoundations.”The remaining area is in a newer part of the building with its ownseparate entrance, foyer/bar and what is arguably the jewel in theDalziel Park’s crown, the Cedar Suite. Through the glass door andyou’re immediately in the foyer/bar. The ceiling stood out to memost with its three lozenge-shaped chandelier lights that give thespacious room a regal feel. The fern patterned black and whitecarpet and wallpaper only enhance the whole opulent vibe, and thebar combines the classic components of wood, mirrors and blackgranite, in a very understated way. A row of glass doors lead intothe 400-capacity Cedar suite itself, with tables and chairs arounda dance floor, with a focal point stage. Huge windows allow in a lotof light and afford marvellous views across the grounds. All of thelighting, carpets and curtains have all been updated in this room,and its sheer size alone gives it a WOW factor.Dalziel Park may still be a work-in-progress, and even though therewas still a little while to go before the product is finally finished, it’sstill clear that this outlet marks an expansion by Lisini bothgeographically and in terms of ambition.

ibdp

ibdp


DRAM DECEMBER 1123

Coatbridge-based Manorview Hotels has given the TorranceHotel in East Kilbride a real shot in arm with an extensiverefurbishment of its restaurant and bar areas. The 160-

capacity function suite is currently being given the once over, aheadof receiving the same treatment, along with all the bedrooms, overthe course of the next six months. It was clear from the get-go thatthis was a detail-oriented design, as what has been finished to date– the new glass frontage, restaurant and bar – have a busy lookand feel. Newcastle-based Space I.D design consultants were the peoplebehind the concept, and architect/designer from the company,Michael Simmons summed up the project. He said, “Manorviewwas looking to contemporise the building which had become a bitdowntrodden, so we began by accentuating this old mill’s fantasticattributes, like stripping back the original stonework. Combine thiswith the glass frontage, half the length of the front elevation, andyou have a building that people will notice.”You enter via a small and sleek reception area, painted in darkcolours with exposed slate, stone, dark plumbs, greys and blacksdominating the colour scheme. There’s also a nifty and bang up-to-

date wall-mounted gas fire with a brushed chrome surroundframing a horizontal flame behind smoked glass. Directly in front ofthis are parked a sofa and two arm chairs and an old fashionedradiator. Behind the reception desk is a large circular wall clock,and old and new are fused together quite effectively.The most significant difference to the building has been the additionof the glass frontage, complete with its own highly unusual bar.Once through the reception you take a sharp left and what hits youare lots of twinkling lights – I visited it after dark - and gleamingglass. But the standout feature is without a doubt the glass barbase containing a block of privet hedge. I’ve never seen anythinglike this before and it’s in keeping with the indoor/outdoor feel ofthe glass frontage. The flooring is a mixture of stone flagging andfloorboards and the dark wooden tables and chairs that can becleared away to transform the area into a dance floor. And there’sa huge glitter ball suspended from the white ceiling to this end, aswell as some chandelier lighting made from what look like glassbeer tankards minus the base. The conservatory is an annex of the 100-cover restaurant areawhich sits between the reception and bar areas. The dark wood

DESIGN FOCUS : TORRANCE HOTEL, EAST KILBRIDE : JASON CADDY


DECEMBER 11 DRAM24

And proud to be a part of The Torrance

www.spaceid.co.uk Interiors & Architecture

Space Already at the bar

theme is continued here with booth seating running along eitherside of the space, and two horseshoe-shaped black leatherbanquettes at the far end, plus tables and velvety upholsteredchairs in mushroom tones in the middle. The banquettes areinteresting in the sense that the partitions have been made fromsquares of dark slatted wood, and some of them are lit by theirown dome-shaped pendant lights. The seating is made from jetblack leather. Spot lighting has also been used sparingly in thewhite ceiling, although the carpet is a bit of a gamble in that it’s abit more on the old fashioned side, with tartans and thistle. It doesbring a bit of light to a shady space, and they heavy, masculine

design contrasts well with the brighter glass frontage.At the opposite end to this is a door leading out on to a deckedoutdoor area with one huge wooden bench seat sheltered by anequally as big umbrella. There are smaller round tables all aroundthe extremities, but the corner closest to the building is occupiedby a pretty circular table, complete with trees and green lights,with a view into the bar through a glass-shelved window festoonedwith knick-knacks. The stone work of the building is also floodlitwhich looks great at night.Back inside, you move through from the restaurant into the largerbar via a retro corner, complete with stone fire place,contemporary coal effect fire, tartan carpet black and whitepictures and a large plasma screen above the fire. It’s cosy andcluttered, and is directly on the other side of the glass shelvedwindow displaying everything from a bust of an old gentleman, toan antique telephone and lamps. Sitting on the couches orarmchairs in this corner affords you a view of the main bar, whichincludes an area for dancing and a DJ booth.The first thing that differentiates the bar from what’s gone beforeis that it’s much brighter. The large dark marbled top bar has threesides to it. The first side looks on to two intimate booths, in thedarkest corner, and then the bar then curves around to face thesecond area with lots of exposed brick and stone details on thewalls and pillars and along the back bar, with the front of the barclad with wood and illuminated. In area number two is moreexposed brick and Plasma screens, plus lots of sportingmemorabilia, including pictures from the heydays of JackieStewart, Denis Law and Archie Gemmell. What’s most interesting,however, are the copper plates on the ceiling with an intricatedesign on each. The furniture here is certainly busy with lots ofpatterns from ferns on the velvety upholstered seating to darkleaves on the bar stools. There’s also a wee alcove where two slotmachines live. The final curvature of the bar serves the main area at the end,boasting a multi-faceted design with dark wooden panelling tohalfway up the wall, a black leather Chesterfield leather DJ booth,and square glass indents in the ceiling, lit from behind, on whichhave been painted the faces of a host of pop and rock stars, fromBoy George to SuBo. These are an interesting feature and I’m surethat they must be a talking point. The polished oak wooden floorlooks great and is perfect for dancing and the hotchpotch look isevident here too as far as the seating goes, with velour cube seatscheek-by-jowl to brown leather low slung seats, for example. Thisarea also has door leading out onto a smaller outdoor area. There was a lot to take in with this design and once the rooms havebeen given the same treatment, it should send the the TorranceHotel’s star soaring in 2012.


G+S is a multi disciplined organisation which hasthe expertise to help make your project a reality.

the complete property service

Architectural Department: Graham + Sibbald, 12 Newton Place, Glasgow G3 7PY

T: 0141 332 1194 • E: [email protected] www.g-s.co.uk

Other Services: Agency, Asset Management, Building Surveying, Commercial & Residential Valuations, Energy Performance Certificates,Healthcare, Insolvency, Investment, Licensed Trade & Leisure, Petroleum & Roadside, Planning, Rates & Appeals.

GRAHAM + SIBBALD WOULD LIKE TO WISH ALL THEIR CLIENTS IN THE LICENSED,

HOTEL AND LEISURE TRADES A MERRY CHRISTMAS AND A PROSPEROUS

NEW YEAR IN 2012.

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G+S - DRAM 265_Layout 1 02/12/2011 18:15 Page 1

DECEMBER 11 DRAM26


DRAM DECEMBER 1127

Alan Tomkins hasn’t quite managed to bring the Bali sunshineto Glasgow by naming his latest bar on Bath Street after hisfavourite holiday destination on the island. But his

refurbished basement bar, Kuta, is bright, fresh and funky. The former red-heavy Tapela, with its black bull silhouettes andabstract paint work, is now an oasis of exposed natural/whitebrick, LED lighting, monochrome striped flock wallpaper - analtogether lighter look. Newcastle-based Space I.D. came up with the design, and had toturn the whole project around rather quickly. Company Director,Marc Hardy, explains, “We were up against quite a tight time frameon this project, and there was a fair amount of manipulation of theexisting interior. The use of LED to reflect the changes in moodfrom daytime to evening, and the onus on new media, like thedigital picture frames, give the interior standout. We wanted to

achieve a chameleonic look and feel.”The layout and position of the bar remain the same in that it’s stillsplit level with a raised seating area at the back as you enter, infront of which the main seating area is located. To the left of thedoor, and all along most of the wall, is the lengthy bar which hasbeen extended as part of the refit. There’s also a window into thebar with the Kuta logo etched into it, parallel to the stairs as youenter from the street.Let’s kick off by talking about the LED lighting, which has been usedto its fullest extent to reflect an array of moods and times of day.It lifts the relatively plain colour scheme of white, cream andgunmetal grey, which provides a bit of a canvas for all of thechanging hues. There’s a wooden floor, white pillars and all alongthe back wall banquette seating with grey leather on the seat anda kind of brown suede on the back rest. Above this is a shelf

DESIGN FOCUS : KUTA, GLASGOW BY JASON CADDY


DECEMBER 11 DRAM28

containing a long, horizontal mirror, greatly enhanced by the LEDlighting all around it. There are also varying sizes of table andchairs peppered about this section, including a shelf partitionseparating the two areas along which are candles in glass vases.Customers can also pull up a stool here and enjoy a view all aroundthe bar. The tables and chairs are chiefly made from black wood,but there are also some clear plastic chairs in the mix too, whichwere my particular favourites.The bar itself combines elements of wood, glass and chrome – withsome LED thrown in too. However, the cluster of frames, someempty, some containing small screens displaying advertising iseasily the most novel addition. They take up one entire wall behindthe bar, and these are also dotted along the walls in other parts ofKuta. The wooden bar front has been painted in a muted greencolour, and back bar is fairly simplistic with cupboards in betweenthe fridges, black working top, on top of which are two glassshelves that are illuminated, making up the gantry. Directly to the left of the bar is an alcove lined with banquetteseating and natural light from the glass pavement blocks above,although white blinds are permanently closed to soften it. Whiteexposed brick combines with mood lighting and high circular tablesto make for a terrific space for small parties to utilise.The raised area at the back of Kuta also benefits from the LEDmagic, gold frames and a mixture of stylish furniture andupholstery. Add to this black and white striped flock wallpaper andsilver shaded wall lights, and you have an extra dimension to thedesign. Like its larger counterpart, this area also has horizontalshelf along the top of the back wall of seating, although instead ofa mirror, it looks on to the corridor leading to the toilets.A small brick inlet looks like a bit of a shrine to the bar, as itdisplays the name Kuta in sleek silver letters and lit from abovewith two spotlights. The changes may be on the subtle side, but Alan Tomkins hasproved the old adage that sometimes less really is more.

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You remember the story, right? Goldilocks heads out into thewoods, barges into the Three Bears’ house, sits down totheir porridge and proceeds to judge each one on its

temperature. I’ll bet anything that when she grew up, Goldilocksbecame a real ale drinker. Let’s face it, real ale is a real pain in the neck to the publican. It’sdelicate. It’s alive. It needs its own special equipment and fiddly kit.It needs to be prepared several days in advance of serving, andthen only lasts a couple of days before it begins to taste weird. Andits customers are some of the planet’s biggest whingers. Or, they can be a pub’s best advertisement - that is, when the pub’sdoing everything right. But who’s to say what’s right and what’snot?Back in the 70s, the tale goes, a group of enthusiasts used theircollective hatred of kegged beer like Watney’s Red Barrel to revivethe dying art form known as cask-conditioned ale. The success ofEuropean kegged lager in the UK gave British (and particularly,Scottish) breweries the idea that they could make beer this way,too, thereby cutting out the precision, expense and general botherof brewing beer in the traditional manner. These enthusiastslobbied the industry and government to revitalise cask-conditionedale (dubbed “real ale”) and stamp out monopolistic behaviour by bigbreweries, climaxing with the Beer Orders of 1989. They formedthe Campaign for Real Ale (CAMRA), whose 100,000 membershave made it one of the most-successful consumer organisationsin Europe. Despite the stereotype of anorak-clad cheapskates, today’sCAMRA member is often young, professional and in search of pubswho serve real ale. The Good Beer Guide is many pubs’ singlegreatest source of customers, and happy CAMRA members arewilling to spread the word. With just a hint of irony, however, the very revival of real ale hasled many publicans to throw up their hands in despair. WhilstCAMRA has been dogged in their pursuit of creating a market forreal ale, they have been rather loose in their approach to how itshould be handled by the publican. With so many variations on thereal ale theme, and so little agreement among those who monitorit, drinkers are left to decide which pint they prefer based onpersonal taste, which might be counter-productive to the revivalitself. In the beginning, there was real ale. Lager hadn’t been inventedyet, neither had refrigeration nor forced carbonation. It was servedout of a barrel with a spout stuck in it, at whatever temperatureMother Nature decided. No doubt, Joseph Bramah’s 1799handpump was the single controversial development of beer’s firstseveral hundred years here.But with today’s mod cons, things previously-unthinkable are nowpossible. No, Susan, I’m not talking about whisky-resistant lipstick.I’m talking about filtration, refrigeration, forced carbonation, micro-sparklers – in short, anything to make real ale real ale taste morelike kegged beer. And as we look to CAMRA for guidance on thesepoints, the guidance is not clear. As a result, there is a wide rangeof conflicting opinions among real ale drinkers about whatconstitutes a “proper” pint of real ale. Enter Goldilocks.Some publicans – let’s call them Cask Nazis – are dedicated topreserving the ancient methods of real ale dispense. Casks kept inthe cellar at ambient temperature, lain horizontal on stillages (old-

THE GOLDILOCKS EFFECT

fashioned name for racks), vented for requisite number of days,poured by gravity (un-chilled lines and handpumps grudginglytolerated), and kept overnight under a hard spile (old-fashionedname for wooden peg). CAMRA is fine with all that. Goldilocks Risk:complaint that the real ale is too warm (summer) or too cold(winter, sound familiar?).Unfortunately, Cask Nazis have to move their beer within three orfour days to keep it fresh-tasting or pour the remains down thesink, and not every pub can do that. Some publicans take to using“cask breathers,” little devices to inject low-pressure CO2 into thecask to keep it from oxidizing and thus extending its shelf life.CAMRA is not fine with that, however, because it retards thenatural evolution of the beer through oxidation. Except now CAMRAare in bed with Cask Marque, self-appointed watchdogs for real alemanagement in pubs, who see nothing wrong with cask breathers,probably because they do not want to jeopardise their vast pubcomembership. Goldilocks Risk: no risk, really, as long as your casksare properly vented before serving.When a cask breather’s pressure is turned up, however, some ofthe CO2 can become dissolved in the ale, thereby giving it a littlemore “fizz,” thus more allure to the punter who’s last pint was aFosters. CAMRA still no, Cask Marque doesn’t really address theissue. Goldilocks Risk: too much carbonation might lead to a shortpour, which is roughly equivalent to murdering the customer’s first-born.Some other publicans take to refrigerating their casks and/or linesto avoid comments that their real ale was too warm, a moderncomplaint (see above), but a complaint nonetheless. Althoughrefrigerating a cask can slow down or stop the secondaryfermentation that distinguishes real ale from other beers, CAMRAsays this is okay, as does Cask Marque. In fact, Cask Marque hasgone to all the trouble to design pump clips to declare that aparticular real ale is actually being poured un-refrigerated – theimplication that refrigerating your real ale is normal, and thatserving it otherwise is something that might only appeal to thelunatic fringe. Goldilocks Risk: complaint that the real ale is too cold(even worse, pint cupped in hands with scowl on face or shakinghead slowly whilst looking downward), deadening malt flavours atthe same time heightening bitterness.A side-effect of over-chilling real ale (a natural progression fromchilling it) is what’s called “chill haze,” in which proteins in the beerbegin to come out of solution and make your pint cloudy, which isan absolute CAMRA and Cask Marque no-no, even though it wasnot uncommon during winter months in virtually all pubs in the OldDays or today in pubs run by Cask Nazis (see above). This effecthas led some brewers to sell “tank-conditioned” ale, that is, alewhich has undergone its secondary fermentation in the breweryconditioning tanks, then racked “bright” (filtered) into the cask, andready for over-chilling. And we’re right back to kegged beer, aren’twe? Goldilocks Risk: rejected pint, as very few real ale fans willsurvive the sight of a cloudy pint, even if it tastes fine.So, as a publican, if you choose to serve real ale how should youserve it? Should you use a cask breather, should you chill yourcasks, chill your lines, buy it bright or go the caveman route? Don’tworry, suit yourself. It doesn’t really matter, because whatever youdecide, you can bet Goldilocks will drop by to tell you that your beeris too warm, too cold, too hazy or too old.

BY JIM ANDERSON

DRAM DECEMBER 1129


NOVEMBER 11 DRAM32


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DRAM DECEMBER 1131

Following a particularly closely fought competition, DavidSinclair of The Bar at the Gleneagles Hotel in Scotland(pictured top left) has emerged victorious at this year’s

Glenfiddich Malt Mastermind. The final held at The Savoy inLondon witnessed eight finalists from across the UK battle itout to be crowned this year’s winner. The on-trade competition was launched last year to find thetrade’s most passionate malt enthusiast. This year, finalistshad to demonstrate their passion and knowledge of maltwhisky, as well as show off their creativity by presenting a newGlenfiddich serve.The judging panel consisted of industry experts includingGlenfiddich brand ambassador Jamie Milne, Chris Moore headbartender of The Beaufort Bar at The Savoy and whiskyexperts Dominic Roskrow and Mark Thomson.Eight bartenders from across the UK were shortlisted for thefinal. These were:

• Andrew Miller - Elbow Bar, Edinburgh• Colin McMillan - The Three Judges, Glasgow• David Sinclair - The Gleneagles Hotel, Perthshire • Lorenzo Miglietta - The Library Bar at the Lanesborough Hotel, London

• Michael Allan - Raconteur, Edinburgh • Paul Mortensen - Gordon's Bar in Selfridges, London • Ross Painter - Second Floor Bar in Harvey Nichols, Bristol • Ryan Chetiyawardana - The Worship Street Whistling Shop,London

Jamie Milne comments, “Now in its second year, theGlenfiddich Malt Mastermind competition has really steppedup a gear. We had more than double the entries than last yearand the calibre of candidates has been truly impressive. Theideas and level of originality and creativity demonstrated at thefinal was inspiring and all concerned put a huge amount ofhard work and effort in to making it a thrilling final. As apioneering brand, we are excited to see the on-trade embracethe malt category and evolve it to encourage new drinkers toenjoy malt whisky. David Sinclair’s Equilibrium serve using Glenfiddich 18 Year Oldstole the show. Milne continues, “The competition is not aboutcreating elaborate serves, it’s about contestantsunderstanding malt and innovative ways in which they can useit and other ingredients to produce exciting new drinks. Davidmanaged to combine classic sophistication with a moderntwist, producing an elegant and beautifully constructed servewhich really enhanced the flavours of the whisky.”In addition to the title of Malt Mastermind of the Year, DavidSinclair has won £1000, a trophy and a VIP trip to theGlenfiddich distillery.

• 50ml Glenfiddich 18 Year Old • 15ml Morello Cherry Brandy • 3 drops of Aztec Chocolate Bitters • Finish with an Apple Wood Smoke • Serve in an Old Fashioned glass with a Japanese Ice Ball

EQUILIBRIUM RECIPE

GLENFIDDICH MALTMASTERMIND 2011:DAVID SINCLAIR


DECEMBER 11 DRAM32

CLASSIFIED ADVERTS


DRAM DECEMBER 1133


DECEMBER 11 DRAM34

hj The Ben Barrel Ball took place at the EICC in

Edinburgh last month. A good night was had byall, as you can see from the pictures. It wasalso good to see a Glasgow contingent at theEdinburgh event. Well done to the organisers. ROUND UP

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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 8NDt. 0141 221 6965 e. [email protected] web. www.dramscotland.co.ukEditor: Susan Young • Chairman: Noel Young • Production: Jennifer Kelly Advertising Executives: Martin Cassidy, Emma MacDonald • Editorial: Jason Caddy • Administration: Cheryl CookePublished by Media World Ltd. Subscriptions: DRAM is available by subscription for all other qualified personsinvolved in the Scottish Licensed Trade at the rate of £48 per annum including the DRAM Yearbook.The publishers, authors and printers cannot accept liability for errors or omissions. Any transparencies orartwork will be accepted at owner’s risk. All rights reserved. No part of this publication may be reproduced in anyform without the written permission of the copyright holder and publisher, application for which should be madeto the publisher. Articles published in this magazine do not necessarily reflect the opinions of the publishers. © MediaWorld Limited 2011.

BEN BARREL BALL


DRAM DECEMBER 1135

DRAM DRINKS RETAILING AND MARKETINGPUBLISHED BY MEDIA WORLD LIMITEDUPPER FLOOR / FINNIESTON HOUSE / 1 THE STABLES YARD / 1103 ARGYLE STREET / GLASGOW / G3 8NDt. 0141 221 6965 e. [email protected] web. www.dramscotland.co.ukEditor: Susan Young • Chairman: Noel Young • Production: Jennifer Kelly Advertising Executives: Martin Cassidy, Emma MacDonald • Editorial: Jason Caddy • Administration: Cheryl CookePublished by Media World Ltd. Subscriptions: DRAM is available by subscription for all other qualified personsinvolved in the Scottish Licensed Trade at the rate of £48 per annum including the DRAM Yearbook.The publishers, authors and printers cannot accept liability for errors or omissions. Any transparencies orartwork will be accepted at owner’s risk. All rights reserved. No part of this publication may be reproduced in anyform without the written permission of the copyright holder and publisher, application for which should be madeto the publisher. Articles published in this magazine do not necessarily reflect the opinions of the publishers. © MediaWorld Limited 2011.


NOVEMBER 11 DRAM36

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