DRAM MAGAZINE

JUNE 2013

ISSN 1470-241XDRAM274

TAMDHU RELAUNCHES • LICENSEE INTERVIEW: MARK TRACEY • DESIGN FOCUS

DRINKS RETAILING AND MARKETING

2 DRAM JUNE 2013

Costco is a membership warehouse club that sells a wide selectionof top quality brand name merchandise at low warehouse prices.

Speciality departments include Fresh Deli and Produce, In-HouseBakery and Butchery, Service Deli, Cafe, Tyre Centre, Opticians,Fine Wines, Beers and Spirits, Electrical Appliances and muchmuch more.

TRADE MEMBERSHIPIf you are a bonafide business owner or manager or are selfemployed you qualify for Standard Trade Membership orExecutive Trade Membership. You need to provide evidence oftrading in the form of current business utility bill (electricity, gas,water) plus either a VAT Registration Certificate or two otherpieces of business stationery (cheque, letterhead, invoice).

Standard Trade Members pay an annual fee of£20 (plus VAT) and this includes a free spouse card.

For more information, please contact Central Membershipon 01923 830477 or visit our website.

GLASGOW EDINBURGH15 Cobden Road Costkea WaySt Rollox Business Park LoanHeadSpringburn G21 1YX EH20 9BY0141 553 2200 0131 440 7050

You could be earning 2% on your purchases.Ask at the Membership Desk for details.

www.costco.co.uk

Your Membership is valid at all22 UK locations shown on map...

ABERDEEN

GLASGOW

COVENTRY

EDINBURGH

LEEDS

OLDHAMMANCHESTER

HAYDOCKLIVERPOOL

DERBYBIRMINGHAM

BRISTOL READING CROYDON

WATFORDTHURROCK

CHINGFORDMILTON KEYNES

SHEFFIELDCHESTER

GATESHEAD

CARDIFF

...and at over560 worldwide

IN BUSINESSFOR YOUR BUSINESSJoin more than 58 MILLION PEOPLE who are already saving!

Costco fulpg_DRAM246:Layout 1 30/01/2011 22:47 Page 1

JUNE 2013 DRAM 3

259274

DRINKS RETAILING AND MARKETING

WELCOME CONTENTSJune 2013

FEATURES

REGULARS

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

13 ONE YEAR INNWe speak to new lessees and find out how they have found their first year.

08 BRAND NEWSAll the latest brand news.

18 A BOOLY GOOD EFFORTSusan Young catches up with Mark Tracey of Booly Mardy's.

16 SUMMER SIZZLERSGin and craft beer get set to sizzle this summer.

25 RUSTIC SOpHISTICATIONWhat are the trends when it comes to design? DRAM investigates.

36 SUE SAYSStraight talking from our very own Editor.

This month's magazine is out a little earlier than usual... because I have taken a wee holiday in order to be fresh for all

the DRAM Awards judging. I am so looking forward to meeting the people behind the award entries. Next month we will feature all the finalists. This issue we have a substantial design feature, find out what is trending on the design front. There is also a focus on some cool brands that you may want to stock for the summer, that's when we get one! Our licensee interview is with Mark Tracey. Booly Mardy's celebrates its 10th birthday in July and Mark has just given the bar a small refurbishment. Find out how he has found his first year in business. We also feature some lessees who have also been in their current bar for around a year. We've called it 'One Year Inn'. It's on pages 13 and 14. We've been a bit indulgent this month and have a spread on pictures from previous awards... some of the outfits are great. There is a prize if you can recognise our Stevie Wonder lookalike. See pages 22 and 23. I hope this encourages to you 'crown' around at this year's awards which take place on 24th June.

Susan YoungEditorsusan@mediaworldltd.com

Costco is a membership warehouse club that sells a wide selectionof top quality brand name merchandise at low warehouse prices.

Speciality departments include Fresh Deli and Produce, In-HouseBakery and Butchery, Service Deli, Cafe, Tyre Centre, Opticians,Fine Wines, Beers and Spirits, Electrical Appliances and muchmuch more.

TRADE MEMBERSHIPIf you are a bonafide business owner or manager or are selfemployed you qualify for Standard Trade Membership orExecutive Trade Membership. You need to provide evidence oftrading in the form of current business utility bill (electricity, gas,water) plus either a VAT Registration Certificate or two otherpieces of business stationery (cheque, letterhead, invoice).

Standard Trade Members pay an annual fee of£20 (plus VAT) and this includes a free spouse card.

For more information, please contact Central Membershipon 01923 830477 or visit our website.

GLASGOW EDINBURGH15 Cobden Road Costkea WaySt Rollox Business Park LoanHeadSpringburn G21 1YX EH20 9BY0141 553 2200 0131 440 7050

You could be earning 2% on your purchases.Ask at the Membership Desk for details.

www.costco.co.uk

Your Membership is valid at all22 UK locations shown on map...

ABERDEEN

GLASGOW

COVENTRY

EDINBURGH

LEEDS

OLDHAMMANCHESTER

HAYDOCKLIVERPOOL

DERBYBIRMINGHAM

BRISTOL READING CROYDON

WATFORDTHURROCK

CHINGFORDMILTON KEYNES

SHEFFIELDCHESTER

GATESHEAD

CARDIFF

...and at over560 worldwide

IN BUSINESSFOR YOUR BUSINESSJoin more than 58 MILLION PEOPLE who are already saving!

Costco fulpg_DRAM246:Layout 1 30/01/2011 22:47 Page 1

4 DRAM JUNE 2013

NEWSWetherspoon gets Stirling licenceWetherspoon have been given the green light by licensing chiefs to open a £1.5m pub in Stirling's Spittal Street. Stirling Licensing Board voted four to one in favour of the licence. The board originally approved the licence back in September, but then rival pub operator Greene King sought a judicial review on a point of law and it was agreed the case be re-heard, which led to the board being asked by the Court to reconsider its original decision.Wetherspoon chairman Tim Martin said, “We would now ask Greene King to respect the decision made by members of Stirling Licensing Board. This would then allow Wetherspoon to invest more than £1.5m on the new pub and create 50 jobs in the process, which has to be good news for the city. Just as important, it would offer people in Stirling more choice in terms of which pub they wished to visit.”The pub, which is expected to open later this year, has got a stated capacity of 707, however Wetherspoons have said that due to the layout of the pub that they would not expect more than 350 to 400 capacity.Greene King subsidiary, Belhaven Pubs, already operates seven pubs in Stirling including City Walls, No. 2 Baker Street and Drouthy Neebors. Meanwhile Wetherspoons are currently undertaking a £1m revamp of Ferry Jolly's in Broughty Ferry. It is expected to open later this year.

INNIS & GUNN REVEALS PLANS FOR NEW BRAND HUBEdinburgh brewer Innis & Gunn is opening a new brand hub in the city centre in July. The company is converting the ground and lower ground floors of the townhouse it occupies in Edinburgh’s West End into a multi-use events space. The ground floor will be given over to two reception rooms: a drawing room with bespoke furniture, open fireplace, club seating and a custom-built oak bar with the other room doubling up as a dining room for events. The lower ground level will house a meeting room and a beer kitchen, equipped with four draught lines pouring two beers from Innis & Gunn’s core range and two rotating limited edition brews. The venue, which will open from 8am to midnight, will be able to accommodate 30 for a sit-down dinner, 50 for a drinks reception, 18 in the beer kitchen and 14 in the meeting room. 

Have you heard?

Patisserie Valerie continues to growPatisserie Valerie is opening its third outlet in Edinburgh at 25 George IV Bridge by the end of June. The CEO of the London-based cafe chain, Paul May, also suggested that a fourth could be on the cards by the end of the year. Currently the chain has a cafe in Rose Street and on Edinburgh's North Bridge. 

The Moor of Rannoch Hotel in Perthshire has been sold to Stephanie Graham and Scott Meikle. The hotel, which went up for sale earlier this year with an asking price of £475K, has five letting bedrooms, a lounge, and a conservatory restaurant.

JUNE 2013 DRAM 5

NEWS A 15th century property in

Advocate's Close, thought to be the oldest townhouse in Edinburgh is being restored by developers. The plan is for 29 serviced apartments for tourists, a 208-room hotel, three restaurant spaces and office accommodation within 11 different buildings. It is being developed by the Chris Stewart Group.

Restaurant chain Prezzo grew its revenues by 17% during 2012 and opened 31 restaurants. This year it plans to open a further 25 outlets and employ 375 more staff. Prezzo currently has six branches in Scotland.

Hotel group Travelodge has found new operators for most of the Scottish venues it had been keen to offload. Edinburgh’s Shandwick Place has been bought by industry newcomer Sleeperz, while its Belford Road venue in the city’s west end will be run by a new operator. Two hotels, in Ayr and Kilmarnock, will be taken on by individual franchisees but will be operated and managed by Travelodge. Chief executive Grant Hearn said “It is great news that we have been able to find new operators and introduce franchise contracts for the majority of these hotels.”

The Robert Gordon University is set to close its RGU:Union on Schoolhill in Aberdeen city centre on July 31. This will mean that Aberdeen will be the only city in Scotland without a licensed student union. Originally the university had planned to relocate the union, but a change of heart obviously occurred. A spokesman for the union said there are “no current or future plans” for a new social space for students.

n.b

. ba

r & re

sta

ura

ntThe Roxburghe in Edinburgh has been rebranded

as a Crowne Plaza and has re-opened following a revamp of its Club Lounge, main hotel Lounge and Lobby. The hotel, formerly managed by MacDonald Hotels, is now directly managed by Paragon Hotels, under a franchise agreement with InterContinental Hotels. Says Matthew Luscombe, Chief Commercial Officer & SVP Franchise Operations, Europe, IHG, “We are delighted to open Crowne Plaza Edinburgh - The Roxburghe in Scotland’s capital city. The Roxburghe is a shining beacon of the brand’s momentum and bright future."The 198 room hotel is a Category A Listed Building, originally designed by Robert Adam, the Scottish  neoclassical architect,  interior designer and furniture designer in 1791.

Maclay Inns adds Grahamston to its portfolioMaclay Inns has bought the Grahamston bar on Glasgow's Waterloo Street. A £500,000 refurbishment of the venue, which is currently closed, is scheduled to start in June and is expected to open towards the end of August. The re-launch will see the venue focus on offering fresh, contemporary food and a selection of great beers.The group also operates The Lee next to Strathclyde University as well as the Lansdowne, DRAM, Three Judges and Munro’s in the West End of Glasgow and the Bank Café Bar and Clockwork Beer Co in the South Side of the city.Steve Mallon, MD of Maclay Inns said, “The Grahamston is a great space with an unrivalled location in the heart of the office land; it is the perfect spot for our first city centre venue and we are looking forward to starting the refurbishment.”The company is also planning a half million pound refurbishment of the West Port Hotel in Linlithgow which is due to start soon. Steve added, “These investments are core to our on-going plans to grow the quality and scale of our portfolio across the central belt. Further acquisitions are under negotiation and we expect to report 2013 as a year of real progress.”

Meat Bar gets set to openGraham Swankie and Scott Hurst are getting set to open their second bar – The Meat Bar on Glasgow's West Regent Street. The bar, which has had loads of names of the last 20 years, is probably best known as The Living Room. The freehold was bought from Belhaven by the duo, who have set about transforming it.Graham told DRAM, “We have given it a complete refurbishment, and stripped it right back. There are nods to our other bar Bath Street Palomino, in that we have used Paul Hodgkiss for the wood, but there is more exposed brick here. We also have an open kitchen and a walk-in open cellar which has a glass frontage – it gives the bar the Wow factor – and we are planning of having a wall of wine, and a wall of American and Scottish craft beers, which customers will be able to view through the brass and glass door.”He continues, “Obviously from the name you will guess that the bar will be heavily meat influenced. We have bought, at great expense, a smoking oven from America, and we will be curing our own meat and creating our own charcuterie, gourmet burgers and such like. We hope to be the meat version of the CrabShakk.”

WWW.DRAMSCOTLAND.CO.UK

6 DRAM JUNE 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

best_bar_none_265x210_25feb__ 25/02/2013 12:09 Page 1

JUNE 2013 DRAM 7

NEWSALL THE LATEST BRAND NEWS

Tennent's contributes to 2.4% rise in C&C profits

AquaRiva Tequila Appoints Marblehead in the UK

C&C Group, owners of Tennent's, has said that Scotland's biggest selling lager brand continues to impress despite a 5.9% drop in sales. This however was not replicated by a revenue drop – instead net revenue for Tennent's rose by 6.8% to £91m. The news was revealed with the publication of the company's annual results which showed that C&C had seen a rise in group profit of 2.4% to £96m and an 0.8% fall in net revenue.Magners sales, however were disappointing. The brand suffered a volume decline of 15%. C&C said the cider market remained "challenging".The company said pricing pressure on the core cider brands was offset by a 12.7% increase in "achieved pricing for

Tennent's in the UK" this is despite a three year price freeze for its Scottish on-trade customers. The price increases came on the back of renegotiated supply contracts with supermarkets. C&C chief executive Stephen Glancey said "We have had an excellent contribution from the Tennent's brand both in domestic and international markets, providing some balance to the increased competition within UK cider." He also said that C&C's international business saw volumes increasing by over 55% in the year. C&C said it had invested to sustain growth in its Caledonia Best beer brand in Scotland during the year with the brand now the No 2 smooth draught ale. It is also the fastest growing beer brand in the Scottish on-trade.

Marblehead Brand Development has been appointed to distribute the  premium tequila

range AquaRiva in the UK. Owned and created by TV star Cleo Rocos, (Kenny Everett's glamorous sidekick) AquaRiva was introduced to the UK in 2012. Marblehead has been tasked with increasing distribution for the brand in both the on and off trade. This multi-award winning brand has already been awarded “Best of the Best” in the USA and Double Gold Medals in the UK. It is a premium high quality tequila brand, made with the finest natural ingredients: 100% Blue Weber agave and pure spring water from the volcanic highlands of Jalisco in Mexico. Cleo personally spent 10 months working with Master Blender, Carlos Perez, in Mexico to create this outstanding tequila range.Marblehead will distribute two expressions, both of which were specifically created for the bar trade to be used in cocktails: AquaRiva Blanco and AquaRiva Premium Reposado which is aged for between 3-6 months in American Oak whiskey barrels. Cleo, a recognised Spirits Judge and award-winning Tequilera, set up The Tequila

Society in 2008 to inform the UK public about tequila and how to drink it properly.Emma Wykes, Commercial Director at Marblehead says, “We are delighted to be including such a high quality tequila as AquaRiva into our Marblehead portfolio of luxury brands. We are really looking forward to working with Cleo to raise awareness and increase  distribution of this quality spirit across the UK and have already had positive discussions with key

players in the on trade.”Cleo Rocos adds, “Emma Wykes has always been someone I have turned to for advice and guidance in the drinks business. I am thrilled to be working with Emma and Marblehead Brand Development as I have long admired their amazing achievements in the

industry.”Meanwhile Marblehead will relinquish Kraken Rum at the end of June when the rum moves back to brand owner Proximo Spirits. The move comes following the opening of a new London office for the American company, and the news that is set to distribute Jose Cuervo Tequila in the UK and Ireland from July. Marblehead's former Business Development Director, Dave Steward, is General Manager of the new operation.

RESILIENT PERFORMANCE FOR GREENE KINGBelhaven owners, Greene King, revealed its pre-close trading update for the 51 weeks to 21 April 2013 with its preliminary results for the 52 weeks to 28 April 2013 being announced on 27 June. Retail like-for-like (LFL) sales were up 2.2% while food LFL sales were up 2.7%. It's core brand own-brewed volumes were up 0.8%. Chief Executive Officer, Rooney Anand, said, “Although trading conditions were more demanding in the second half of our financial year, our business has once again demonstrated its resilience and we have delivered good progress across all businesses.” He continued, “Easter was particularly strong this year. We sold a record 700,000 meals over the four-day period.”He added, “After 48 weeks, average EBITDA per pub in Pub Partners, our tenanted, franchised and leased business, was up 4.6%. Our strategy to reduce the size and improve the quality of the Pub Partners’ estate continues. We expect to have reduced our trading estate by 108 sites to 1272 sites through non-core disposals and reverse-transfers in the year."  In Brewing & Brands, the performance of our industry-leading brand portfolio has improved, despite the broader market remaining subdued. In a UK ale market down 3.8%, core brand own-brewed volumes were up 0.8% after 51 weeks. The improvement in the second half was helped by renewed sales momentum on the back of our investment and innovation in our core ale brands.” However the company did not reveal any figures for Belhaven Best.

We are delighted to be including such a high quality tequila as AquaRiva into our Marblehead portfolio of luxury brands.

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

best_bar_none_265x210_25feb__ 25/02/2013 12:09 Page 1

8 DRAM JUNE 2013

The latest variant of Ola Dubh (or “Black Oil”) from Alva-based craft brewer, Harviestoun, has been aged in casks formerly used to mature Highland Park Vintage 1991 and is the inaugural release in a planned series of annual limited editions, each of which will be aged in casks from different vintages of single malt whisky. Ola Dubh was first launched in 2008 as a collaboration between Harviestoun Brewery and Highland Park and is based on Harviestoun’s award-winning Old Engine Oil. With more than a stylistic nod to the classic Imperial Porters (and Stouts) of the 19th century, dark Ola Dubh was the first ale to be aged in malt whisky casks from a named distillery and, with traceable casks and numbered bottles.Only 20,000 bottles of the 1991 Vintage have been produced and bottled at 10.5% ABV. Chris Miller, Managing Director of Harviestoun, said, “Being a true craft brewery we simply can’t make enough beer to satisfy demand. Ola Dubh continues to excite enthusiasts the world over and I hope that our on-going expansion will make it possible for more people to enjoy our delicious brews.”

San Miguel Back on TV With ‘A Life Well Lived’San Miguel is marking the imminent arrival of summer (fingers crossed!) with a new burst of TV advertising celebrating the pleasures of ‘Una Vida Bien Vivida’ - Spanish for a ‘A life well lived’.The new version of the popular ad for the number one draught world beer was first seen at the start of May. The 30 second ad is a new edit of the acclaimed ‘Una Vida Bien Vivida’ film, directed by Daniel Wolfe and is set in various Spanish locations. The film features an unseen narrator recalling the high points of his intrepid life. As the story unfolds, it becomes clear that the narrator is in fact the iconic San Miguel brand itself. David Scott, Director of Brands & Insight, Carlsberg UK, said, “World lager is in huge growth, and San Miguel is at the forefront of the trend as a leading brand in the category.”

ALL THE LATEST BRAND NEWS

BRANDNEWS

Vodka

Sourz Mango kicks offsummer campaignSourz Mango has become the first permanent new flavour to hit the on-trade in two years, and its the first flavour picked by consumers. The new addition to the Sourz portfolio was created last year when over half (54%) of Sourz’ 507,000 strong Facebook community chose mango in an interactive poll for the next flavour. Its launch coincides with the launch of a new marketing campaign titled, ‘Unforgettable Summerz with Sourz’.

GREy GOOSE LOOKS FOR ICONOCLASTS OF TASTEGrey Goose is launching “Iconoclasts of Taste” a project which aims to highlight people who defy convention when it comes to finding new tastes. To unearth the next generation of taste visionaries, they have assembled a panel of established Iconoclasts including Mixologist Tony Conigliaro, fashion designer Giles Deacon, curator Carrie Scott and chef Nuno Mendes all of whom understand the skill and determination required to bring revolutionary ideas to life. If you want to get involved in the project check out the Iconoclasts of Taste website – and see if you share their vision.

Beer

Lager

Liqueur

Brugal Unveils Slimmer LookRum

Brugal, the Caribbean’s number one selling rum, has had a re-design. The enhanced design focuses on four of the brands core expressions: Brugal Añejo, Brugal Especial Extra Dry, Brugal XV and Brugal 1888 and it has been described as being more 'elegant'. The distinctive nets remain a key visual of the Brugal brand pack for bottles Brugal Añejo and Brugal Especial Extra Dry, aiding brand recognition and memorability, as well as increasing visibility of the product on back bars. The brand is also being repositioned which the emphasis now one its dry flavour profile, which distinguishes it from its competitive set. Meanwhile Brugal XV has replaced

Brugal Extra Viejo with a new distinctive liquid. The ABV remains the same, but the ageing process has changed with XV being aged in a mix of white American oak and red European oak

casks. Emma Heath Marketing Controller for Brugal at Maxxium UK said, “More than just a repack, this new positioning across the portfolio represents a shift in our ambition for the brand in the UK. We are proud of our unique flavour profile and feel there is a great appetite here in the UK for a refreshingly dry rum which is perfectly balanced for making great drinks. Brugal is performing well in the UK, now enjoying a 10% market share of the golden rum category on trade.”

GOOD BREWING MAKES GREAT BUSINESS.

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

TL290 Dram Suppliers guide 265x210.indd 1 25/02/2013 11:09

JUNE 2013 DRAM 9

GOOD BREWING MAKES GREAT BUSINESS.

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

TL290 Dram Suppliers guide 265x210.indd 1 25/02/2013 11:09

10 DRAM JUNE 2013

BRANDNEWSALL THE LATEST BRAND NEWS

Tamdhu Re-Launch Captures The Spirit of Speyside

JoHNNIE WALKER EcLIPSED BY McDoWELL'SJohnnie Walker is no longer the World's best selling whisky. It has been knocked off the top spot by Indian Whisky McDowell's, according to The Millionaires’ Club 2013 report published by Drinks International. Despite sales volumes of Diageo’s flagship Scotch climbing 5% last year to 18.8m 9-litre cases, its Indian adversary – and soon-to-be stable mate - reached 19.5m cases, piling on 21% growth.A spokesperson for Intellima, the research agency that compiled The Millionaires’ Club 2013, said, “The upper reaches of the whisky sector remain a battle between two seemingly unstoppable forces – the global might of Johnnie Walker and the domestic market-driven volume increases of Indian brands selling to a growing moneyed middle class. But now Johnnie Walker has been knocked off its perch by United Spirits’ McDowell’s No 1.” The overall picture is one of Indian whisky dominance with eight of the world’s top ten whiskies based in India. The Millionaires' Club is now available to download from drinksint.com.

THE WORLD'S MOST MySTERIOUS MALT? The Glenlivet, the world’s second best selling single malt Scotch whisky by volume behind Glenfiddich, has launched The Glenlivet Alpha (50%) ABV. A

“mysterious expression”, with no age statement, cask information or tasting notes according to owners Pernod Ricard. The launch is being supported by a global advertising campaign to promote the launch of the limited edition bottle which is being released in a matte black bottle.

The campaign, the company says, aims to challenge the audience to truly engage their senses by breaking down the single malt flavour to four senses: sight, smell, taste and feel. Each is explored in separate short films, with a fifth film that encompasses all four senses, all directed by James Callahan. (see www.barandpub.tv)Nikki Burgess, international brand director for The Glenlivet, comments, “The Glenlivet is famous for its flawlessly smooth, sweet flavour

and with the launch of The Glenlivet Alpha we’re excited to be exploring this in an original way. This is the first time anyone has launched a whisky ‘blind’ in this way and we are confident that this innovative campaign will excite whisky drinkers and help them to truly appreciate single malt and understand the flavours they taste in The Glenlivet’s award-winning range.” The full details of the whisky, including all tasting notes, will be revealed by master distiller Alan Winchester at the end of the six week campaign. Each bottle will cost around £80.

Whisky

BBR_No3_Gin_Dram_aw:Layout 1 12/4/11 16:59 Page 1

Highland Park 25 yo Triumphs at Ultimate Spirits Challenge

The official re-launch of Tamdhu Distillery and Tamdhu 10Yo, took place at the beginning of May during the Speyside Whisky Festival. TV personality and drinks expert Olly Smith took time out to savour the spirit of Speyside with a dram of the stunning new 10Yo single malt, and he visited the distillery and hosted an exclusive lunch and whisky tasting event within the grounds of the Distillery. The event, attended by 50 special guests with lunch prepared by Scotland’s leading seafood chef Roy Brett, owner of Ondine in Edinburgh, marked the official launch of Tamdhu, which was acquired in June 2011 by Ian Macleod Distillers.Commenting on the launch, Leonard Russell, Managing Director and third generation of the family-owned Ian Macleod Distillers, said, “Tamdhu has a reputation for producing exceptional quality single malt and we are excited to re-launch Tamdhu. We are committed to revitalising and growing Tamdhu not only as a brand but from an economic and investment perspective with new jobs created and significant investment in the infrastructure and fabric of the Distillery.“The re-launch has been in the planning for nearly two years to ensure that

our best casks had hit their peak before bottling. With a focus on quality, we have honoured the careful distillation process to create a premium malt Scotch whisky we believe Tamdhu’s founders would be proud of.”Neil Boyd, Ian Macleod Distillers’ UK Commercial Director, added, “Tamdhu is a perfect complement to our existing portfolio of brands, delivering a premium Speyside malt and real point of difference for the category. There has been significant interest from consumers and trade to see what we would do with Tamdhu and the Speyside Whisky Festival is the perfect platform to reintroduce the brand on its home soil.”The new Tamdhu 10Yo has a softness of vanilla and sugared almonds on the nose balanced by fresh oak and cinnamon. Bursting with fruit and spice, which gently yields to toffee, there is a richness of sherry oak on the palate with a gentle hint of peat smoke wisp.The Tamdhu re-launch is being supported by a new dedicated website, social media, advertising and promotional campaign. For more information, please visit www.TAMDHU.com or call Ian Macleod Distillers on 01506 852205.

Highland Park 25 year old, distributed by Maxxium UK, was awarded the first ever 100-point score, along with the Chairman’s Trophy for Best of Category, by judges at Ultimate Beverage Challenge’s fourth annual Ultimate Spirits Challenge held recently in New York.Gerry Tosh, Global Marketing Manager for Highland Park, said, “To be the only ever recipient of the 100-point score in the history of the Ultimate Spirit Challenge is a great honour for Highland Park 25 year old. We’re thrilled that

the judges, all respected commentators in our industry, have selected Highland Park for this

accolade in the presence of a strong array of competitors.  The fact that Highland Park was also represented so strongly

across the board is very significant and allows us to maintain our award winning reputation.” More than 70 companies from 30 countries around the world entered the Ultimate Spirits Challenge. The judging panels included many of the world’s most famous distilled spirits authorities, authors, and buyers.

cover story

JUNE 2013 DRAM 11

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12 DRAM JUNE 2013

Trust Inns Limited, Blenheim House,Foxhole Road, Ackhurst Park,Chorley, Lancashire, PR7 1NY.Tel: 01257 238800 Fax: 01257 238801Email: info@trustinns.co.ukwww.trustinns.co.uk

At Trust Inns we have a dedicated team who will help you find the right pubs for you. Plus with excellent deals such as £60 discount on barrelage, free of tie on wines, spirits and minerals, assignability after 12 months and negotiable packages on rent, you can be sure Trust Inns is the right choice for you. And to ensure you get the best agreement to suit your needs we offer three types of agreements; 1 or 3 year partial repairing lease and a 10 years full repairing lease.

If you’re interested in leasing a pub withTrust Inns call freephone 0800 085 3232or visit www.trustinns.co.uk

Build yourpub portfolio with

Trust Inns.We’ll make it easierthan you think!Whether you currently run one pub or ten, finding the right company to help build your pub operation is key. Trust Inns know what is needed to help you run a successful multiple pub operation and we understand your desire to find the best deal.

Project42 17/5/13 09:56 Page 1

A YEAR INNBY LYNN KELLY

JUNE 2013 DRAM 13

Trust Inns Limited, Blenheim House,Foxhole Road, Ackhurst Park,Chorley, Lancashire, PR7 1NY.Tel: 01257 238800 Fax: 01257 238801Email: info@trustinns.co.ukwww.trustinns.co.uk

At Trust Inns we have a dedicated team who will help you find the right pubs for you. Plus with excellent deals such as £60 discount on barrelage, free of tie on wines, spirits and minerals, assignability after 12 months and negotiable packages on rent, you can be sure Trust Inns is the right choice for you. And to ensure you get the best agreement to suit your needs we offer three types of agreements; 1 or 3 year partial repairing lease and a 10 years full repairing lease.

If you’re interested in leasing a pub withTrust Inns call freephone 0800 085 3232or visit www.trustinns.co.uk

Build yourpub portfolio with

Trust Inns.We’ll make it easierthan you think!Whether you currently run one pub or ten, finding the right company to help build your pub operation is key. Trust Inns know what is needed to help you run a successful multiple pub operation and we understand your desire to find the best deal.

Project42 17/5/13 09:56 Page 1

Margaret Inglis and Melanie Callaghen have been friends since primary school and now have their first pub together, The Woodhead in Hamilton, which they are leasing from Trust Inns. The duo have made a great success of turning around the reputation of the pub and bringing back the locals. Says Margaret, “Melanie

and I have been friends since we were five years old and grew up in Hamilton. My mum had the local pub, The Cosy Corner, for years and when she gave that up we thought, 'Where are we going to socialise now?' So we decided to take on our own pub. We looked at The Woodhead pub back then and decided it was a great opportunity to turn the pub round. It looked like a

dungeon but it had so much potential.” The girls have not only increased turnover but they have managed to entice the locals back into a pub they often avoided. She adds, “Our reputation just keeps getting better month after month and it helps that one of our girls is married to a local taxi driver... word of mouth is everything in a small town.”"The main thing Melanie and I have worked at over the last year is being hands on when it comes to our customers. We ask them what they would like to see in the pub and welcome their feedback. We run theme nights, Sunday karaoke, bus trips to Ayr racecourse and last week we had 32 customers from the pub taking part in Race for Life. We also sponsor a local football team called Moorlands Boys Club.” Margaret jokes that Alec Friel, the Area Manager for Trust Inns, must think they’re both mad as they recently had a hoedown in the pub, and to create the scene they borrowed bales of hay from the local farmer. They take photos of all their nights, and send Alec regular photo updates. Margaret says, “We take photos every week of different events we’ve had and hang them in the pub for everyone to see. Customers love to see this and it creates a real family

feel to what is a now a great community pub.” So when asked if it has been a good year, Margaret proudly states “Things just keep improving week on week and the support from day one from Trust Inns have been great. Alec couldn’t be more supportive, no request is too big and he keeps in touch regularly. We are situated right in the middle of a housing scheme and the difference now to when we first opened is just amazing. The customers make the pub, and it has been listening to them that has put The Woodhead back on the map.” Another dynamic duo come in the form of Dave Crowe and Howard Rodgers also opted to lease from Trust Inns. They have also had a great first year with their first ever joint venture, Cerberus on Bell Street in Dundee which was formerly Thomsons. Howard took a morning off to tell us how their quirky idea for a pub has really taken off.“Dave and I have been friends for years and I was a regular in his club Kage which is an alternative rock nightclub in Dundee. I work in IT and together we had plans to tap into a niche market with a rock/geek chic bar, and so Cerberus was born. The site was formerly Thomsons which was more of an old man’s pub, and very run down. Our goal was to create something completely different for Dundee that catered for students and the rock crowd.” Howard continues, “We re-modelled most of the pub inside and out to bring it more up to date

with eclectic décor including Iron Maiden flags that hang from the ceiling, to Star Wars posters and superhero models on shelves. The more off-the-wall the better. It’s a cross between someone’s bedroom and a bar. Our logo just for starters is a three headed dog from the name Cerberus. We wanted people to walk in and think 'Now this is unusual.'” When asked when he realised that the bar was going to be a success, Howard says, “Within a month we realised that we were onto something good and already we were making an impact with the student market

and starting to see customers returning. We opened in May 2012 so by the time the students came back after the summer we had already gained a strong reputation and it has just grown since then.” We don’t play music from the current charts. You are more likely to hear anything from punk and rock to Miles Davis. I think this is why we have been successful, as people like something a bit different.” The pair didn’t just stop at décor and entertainment when it came to beating the norm, Howard explains how they deliberately stock alternative drinks so that customers can try something different at the bar. He says, “Even our drink offering is different. We have Crystal Head Vodka and Belvedere instead of Smirnoff and we were the first bar in the area to sell Jeremiah Weed. In fact Diageo awarded us with a trip to the States, for recognition on selling the most Jeremiah Weed in Dundee. Dave is flying out this October, I’m not jealous at all!” We look forward to hearing all about it.Another happy Trust Inns lessee is Liz Conn who is now the licensee of the Stirrup Stane in Airdrie. She is a great example of someone who has gone from working in pubs to owning her own business with the help of Trust Inns. Liz tells us how she went from bar manager to licensee, she says, “I’ve worked in the bar trade since I left school and I worked in the Stirrup Stane for 10 years before I decided to take on the lease. Alec Friel and I talked the idea through, he was a great support and I’ve never looked back.” Liz goes on to explain how she has turned the pub round in such a short space of time, “I had worked in the pub which helped. I knew the customers and I live in Airdrie so I know the locals well.

TakING a LEaSE ON a PuB IS ONE Of ThE EaSIEST wayS TO RuN yOuR OwN BuSINESS. ThIS MONTh wE TaLkEd TO LESSEES whO haVE had ThEIR VENuES fOR JuST OVER a yEaR TO fINd OuT hOw ThEy haVE BEEN GETTING ON.

Cerberus, Dundee

Our reputation just keeps getting better month after month.

Margaret Inglis, The Woodhead

A YEAR INN

14 DRAM JUNE 2013

I also knew that with a bit of hard work I could turn the place around and get some of the old regulars back in the pub again. I gave the pub a facelift, freshened up the décor and injected some life back into the place. Looking back now I can see how much the place has come on, but it took a lot of hard work. I’m there 24/7 and spend a lot of time with my customers.” Liz admits she rarely takes a day off, but she looks forward to being in the pub with all her customers each day, and every now and then they all go on a road trip together. She says, “Without such loyal customers the pub wouldn’t be this successful and there is now a real community feel that wasn’t there before. There is a 100% difference from day one. The customers wanted decent entertainment so we now have karaoke and a quiz on a Sunday. There is also a Monday club which allows everyone to get together and socialise and we plan bus trips over the summer to places like Burnt Island.” Charity events are also something Liz supports, she proudly tells us, “We recently raised over £2k for a wee boy who had passed away, which was a huge success just from running charity race nights.”Husband and wife team Mick and Fiona McKenna met on the other side of the fence working for pub company Oxford Inns, when Mick was Fiona’s boss. Now they stick to leasing pubs and have made a huge success of The Horseshoe Bar in the town centre of Greenock which they lease from Trust Inns. During her time working for pub companies Fiona also met Alec Friel, when they worked together at Pub Master 10 years ago. Fiona makes a joke and explains how they went from game keeper to poacher. She says, “Mick and I leased pubs in our area whilst still working for Oxford Inns and that is where we got a taste for it. Nowadays we just stick to leasing pubs and it was Alec that approached us with the idea of taking on The Horseshoe. We trusted his judgement. We had no qualms there at all. The pub at the time was doing okay, but we wanted to improve on things and really felt we could maximise the business.” Fiona makes a point of saying that the existing pub didn’t have much wrong with it, but it just needed some attention to detail and freshened up. She says, “To start things off we carried out a small refurbishment which included fitting new toilets, new upholstery and carpets. It just needed some much needed TLC and all our customers have noticed the difference. We have raised the standard, changed the entertainment to live music and tweaked the food menu.” Fiona speaks fondly of her Chef James Blair, who is one of many reasons why they have had a particularly good first year. Fiona says, “James has been with The Horseshoe for 10 years and is an all singing all dancing character. His personality is infectious and the customers love him. It helps that his food is great too.” The pair state that they have had a successful year and things are running smoothly. Says Fiona, “We believe that you get the best out of working with the local pub owners

and sharing the wealth. We have a good relationship with them all and support each other. Alec is great to work with and it obviously helps that I have known him for so long. He is honest and Trust Inns as a company are very proactive.”Colin Church and Martin Luney decided to lease from Iona Pub Company for their biggest venture to date, The Blackbird on Leven Street in Edinburgh which was formerly The Auld Toll. They already have Treacle and Hamilton’s in Edinburgh

and once again they have managed to come up with a completely new idea for The Blackbird, which they tell us is doing extremely well. The Blackbird opened on the 20th September last year with the final result being the most in depth project carried out by the pair. Colin says, “All that was kept from the original bar was the front wall and the cornicing. Everything else was re-designed including installing a new kitchen, toilets and a complete over haul on the tired and dated external yard, into a much talked about beer garden. The attention to detail on design has really paid off and business over the last year has been great.

We are now looking towards a great summer and festival. The transformation allowed Martin and I to use our imaginations greatly.” The pair who have an eye for design and brilliant imaginations knew exactly what they wanted to achieve with the Blackbird. Colin continues, “We were so focused on what we wanted to achieve which was a great local bar for the area heavily influenced by the East London areas of Hoxton and Shoreditch. A year later I can say it has paid off. The food and cocktail offers have been very successful and the addition of a craft beer selection has been a real scene stealer – we were definitely ahead of the game there.” Given that the build project was so in depth they were pleased to discover just how good Iona were to work with. Colin says, “Working with Iona was very enjoyable. With their architectural knowhow and building expertise, coupled with the specific design ideas from our camp, The Blackbird is a bar that has arrived with a bang and looks like it will be here for a long time to come.” We have no doubt it will too.Scott Piatkowski, Director of Bruce Taverns, is not new to the leasing game, in fact his company has 16 units in total which are a mixture of pubs that they own and lease, and they lease out to other lessees too. However Scott was new to Iona Pub Company and had his first dealings with them when he decided to lease The Fiddler’s Arms in the Grassmarket last year. A year on he says business has been great, and his relationship with Iona is such that he took on another pub in Morningside called Morning Glory last October. On his first impression of The Fiddler’s Arms, he says, “When we looked at the site we recognised a real opportunity as it had a lot of potential but was very run down and tired looking. It needed a good clean and tidy up which we did but then we focused on the staff and the kitchen.” When it comes to operating he believes, having good staff is key and he worked hard at regaining great customer service in the pub. He says, “Some of the staff stayed on but we brought in a new manager and added to the team. One of our operation managers spent time in the pub for the first few months which always makes a difference. The standard of service we now offer is much improved, and investing time in training really does pay off.” When asked what he thinks has made the biggest difference over the last year, he says, “We offer good quality food at reasonable prices, and we run live traditional Scottish music nights as we attract a lot of tourists being situated in the Grassmarket. The difference now is quite significant, even from a cosmetic point of view. We brought in new furniture and freshened up the décor and re-designed the outside area and signage. We are happy with how things are running now and can approach Iona Pubs easily if we ever need something. You can talk to them and you get the feeling they care which makes a difference in this industry.”

Blackbird, Edinburgh

The Blackbird is a bar that has arrived with a bang and looks like it will be here for a long time to come.

Colin Church, The Blackbird

JUNE 2013 DRAM 15WWW.BIRRAMORETTI .COM Recipes on us at

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16 DRAM JUNE 2013

SUMMER SIZZLERSMatthew Wakeford, Bar Manager, Hotel Missoni, Edinburgh.  

"Aperol continues to be a popular choice with our guests, and is probably the drink that has seen the biggest increase in the last year or so. There has

been a huge push on Aperol Spritz recently, as seen with the Aperol Garden on George Street during the festival last year. Being an Italian aperitif it’s very popular with us – we’re actually doing an Aperol Sour this summer."Gin also continues to be the 'in' drink at the moment – Hendrick’s is probably the most asked for by brand as it so summery and fresh with cucumber, although we sell a lot of Tanqueray as it’s our house pour. Gin cocktails are popular as well as a simple G&T, which is our most popular

spirit and mixer by far."

Alan Gray, General Manager, The Richmond, Glasgow “I predict that gin will once again become even more popular this summer with more and more customers asking for specific brands. Four customers came in the other night and all asked for Caorunn Gin, and this brand in particular has been more and more popular over the last month or so. We have been serving it with different garnishes including apple so perhaps people are buying into the fact that it is an alterative serve offering something different. "Flavoured cider is also big here, especially with customers who are ordering food.  Males are happy to order a flavoured cider, and Rekorderlig is by far the most popular here.  On a sunny day we can’t stock enough in the fridge. Another popular beer that people are ordering by name is Estrella Damm. We opened with Budvar but since we got Estrella Damm put in, it is flying out the door. Customers engage with the POS and bar font, it is instantly visable.  I think it will continue to be a popular choice for the summer months.”

Mikey Miller, Head Bartender, Ricks, Edinburgh,

“I see the gin category going from strength to strength, with brands

like The Botanist (from Bruichladdich on Islay) being called for. Most of its

botanicals are grown on Islay and people are looking more towards local, homegrown and artisanal produce.This is also true of the craft beer movement, with people starting to enjoy the amazing brewing talent we have on our home turf as opposed to the continental lager powerhouses that usually dominate the market, with brands like Williams Bros and Cairngorm Brewing likely to keep growing, helped by being stocked in supermarkets giving them extra exposure

to consumers.”

Richard Burniston, Manager, Strata Bar, Glasgow

“I think craft beers are becoming more and more popular, and if we have decent weather this summer they will just keep growing. Blue Moon is a favourite here, as I think beer drinkers like to experiment with new flavours, and it is also popular with females too. I’m also seeing

more people ordering gin at the bar rather than a vodka or rum. Caorunn Gin introduced the idea of garnishing the serve with a slice of apple and that has gone down extremely well with our clientele. Our customers want a trendy, fashionable drink which needs to look, and taste good. Hendrick's led the way with the slice of cucumber, so Caorunn have just followed on from that and consumers always like to try something a bit different from the norm.”

fINaLLy IT IS hEaTING uP, SO ThIS MONTh wE TakE a LOOk aT SOME Of ThE COOLEST BRaNdS ThaT yOu ShOuLd haVE ON yOuR BaCk BaR OR IN yOuR fRIdGE. RaThER ThaN GIVE yOu OuR OPINION, LyNN kELLy aSkEd SOME TOP BaRTENdERS aNd BaR MaNaGERS fOR ThEIR RECOMMENdaTIONS. fINd OuT whaT ThEy had TO Say.

SUMMER SIZZLERSGordon purnell, Bar Manager at The Voodoo Rooms, Edinburgh

“I’m seeing a real buzz about Italian beers at the moment, particularly with Birra Morretti which has a distinctive flavour and is

a good alternative to Peroni. Another beer that is proving popular,

which I think will become bigger over the summer, is Sol. I think this is hitting the spot because it is refreshing and something different but the ABV is still high. If we get the weather this could be a great summer beer.”

Fraser Walker, Bar Manager, Bath Street palomino, Glasgow

“Obviously I’m expecting gin to become popular during the summer. It is always a nice alternative

to darker spirits and consumers start to notice the POS and adverts, then they ask for it at the bar. Sipsmith Gin is popular here and I think it will get even more popular over the summer. The challenge for the staff is to create something different and come up with new serve ideas.”

Callum Murdoch, Bar Manager, The Candy Bar, Edinburgh

“For me the big one over the summer is the flavoured cider category, especially for brands like Rekorderlig and Kopparberg. The flavoured cider market just keeps growing and more and more customers are asking for it at the bar. Females are opting for a flavoured cider instead of a wine, and the guys like to experiment with different flavours. They are also great brands to pair with food.”

Robin Honhold, Manager, Bramble Bar, Edinburgh

“I see more and more customers taking an interest in the craft beer market. The best selling brands here are The Kernel and brands from the Williams Bros. Consumers are becoming more interested in what they are drinking now and who is making it. Therefore they are becoming more selective. The craft beer market is new to some customers and that gets

their attention, along with the fact that it makes a great pairing with food. Also we like the whole sale pitch here which allows the staff to talk about the background of the beer and who makes it. It is so important to have knowledgeable staff.”

Russell Downie, Head Bartender, Tonic, Edinburgh

“I predict that even more people will be drinking gin this summer compared to last year. Tanqueray is popular here, and we are seeing a lot more Tanqueray reps which is helping with POS and serve

ideas. We work to get as much flavour out of a gin serve as possible and try to experiment with different ideas. It is also a good way to interact with customers and work with them to create their perfect serve.”

Josh Ramsay, General Manager, Treacle Edinburgh

“As usual at this time of year customers are looking for light refreshing drinks. I’m noticing more people asking for Aperol by name, and requesting Aperol with tonic or Aperol and ginger ale which is also becoming popular. The presence that they had at the last Edinburgh festival has obviously paid off as customers are asking for this brand by name." "Gin is always going to be

massive over the summer months but I’m definitely noticing that gin drinkers are getting more knowledgeable and know

exactly how they want it served. I think this is mainly because they are more interested in how drinks are made and where they come from. Two brands that came out last year, Sipsmith and Portobello Road are popular here and customers are quite specific about how they want it made, asking for a lemon garnish and

not lime. Not only are customers asking for a gin by name, they are also requesting garnishes too. With brands like Tanqueray and Martin Miller Gin people have been asking for grapefruit garnishing and also ginger ale as a mixer.”

JUNE 2013 DRAM 17

18 DRAM JUNE 2013

LIcENSEE INTERVIEW

A BOOLY GOOD EFFORT

MaRk TRaCEy BOuGhT BOOLy MaRdy'S IN GLaSGOw JuST OVER a yEaR aGO. SuSaN yOuNG CauGhT uP wITh hIM TO fINd OuT hOw hE ENJOyS ThE ChaLLENGE Of OwNING hIS OwN BaR aNd TO SEE ThE BaR'S RECENT MakE-OVER.

Booly Mardy's is a well loved bar in Glasgow's West End, and when it was bought over just over a year ago

by Mark Tracey, regulars were initially a bit dismayed. Says Mark, “I must have been asked a hundred times what I was going to do with 'their' bar. They were all very loyal to the bar and didn't really want it to change. Luckily I didn't really want to change it, just enhance it.” He continues, “I always loved Booly Mardy's, and I was very familiar with it, mainly because I used to work right across the road at Gong and I went there on a regular basis. I knew it had a lot going for it and it was a steady business, but with some room for growth and improvement.” This was Mark's first venture on his own, but having worked in the trade since he was 18, he certainly had a lot of experience under his belt. Explains Mark, “I started out as a glass collector for G1 when I was 18, but one busy bank holiday I got drafted in behind the bar. I soon found I had the gift of the gab, and I really enjoyed it. I spent five years with G1 working across various venues and in different roles from being a supervisor at The Social to being a company trainer. I certainly moved around their venues including, as I have already mentioned, Gong.” While working full-time he was also a full-time university student, studying marketing and business studies at Glasgow University. Says Mark, “I am glad I was able to finish my university course, even if it meant that it took me a bit longer to move up the management ladder. The bar work fitted in really well with my studies. For instance Gong didn't open until 3pm so I was able to attend lectures and do my studying before opening up.” He left G1 to go and work in Budda in Glasgow's Cresswell Lane. It was owned by David Davidson at the time, but despite working there for two years he didn't really come across the boss, but he did come across James Rusk, who a few years down the line became his boss at the Butchershop. However immediately after Budda he went to Abode in Bath Street, and ran the MC bar.Mark comments, “Mal Spence had just left, and Jody Monteith was

working there. He, in fact advised me not to take the job, but I did, and I loved it. It was the first time I had worked at a place that allowed creativity behind the bar. There was a good team there at the time - Dean Evans and Scott Ingram. I learned a lot from them and for the first time learned to express myself. Michael Caine, the chef who owned Abode, used to come in once a month and share with us some ideas on how to use ingredients to make great cocktails. We also did table service every day, something which we do at Booly's too. I enjoyed the experience so much that I stayed there for four years, and I left on good terms, but I felt that I had learned as much as I was going to there and there was no where else for me to go within the company.” His next role was with Scott Gemmell at LA Bartenders as a consultant. He explains, “We used to do tailored training for clients and I really enjoyed it. It was very useful, and I also got to work on

BY SUSAN YoUNG

JUNE 2013 DRAM 19

A BOOLY GOOD EFFORT

drinks brand marketing for various clients.”His next role was with James Rusk at the Butchershop. Says Mark, “I really enjoyed working with James, he has a big personality. I am delighted to see how well he is doing with the Butchershop. I spent a year there, before moving on to work for Hotel Indigo. It was a challenge because it was a brand new hotel, in a location a bit off the beaten track. I worked with some great people there. But by that time I was looking for premises of my own. The first one that came up was a new-build, a shell of a building. I thought at the time it was too much of a risk and then the Booly's opportunity came up. It was an established business, I was very familiar with it, and over the years it had become a mainstay of the West End. Its customers were also prepared to pay a premium price for good service and good drinks.”He continues, “I was lucky, although the first year was tough, Alan

Tomkins the previous owner agreed to be a consultant for the first year, and he was a great help. My father (who owns Wm Tracey the recycling company) was also a great support. He is a well respected businessman and whether you are running a bar or a recycling business, business is business. You have to watch your costs and maximise your revenue.”Mark admits that he and Manager Alec Dyson put in a lot of hours. Says Mark, "During the first year I was averaging 80 or 90 hours a week. I wanted to be in the thick of it. But I realise that you can't sustain that. Alec has been great, and he is happy for me to step back a bit – so I've cut my hours down to nearer 60! Only joking, I am cutting back.”

20 DRAM JUNE 2013

LIcENSEE INTERVIEW

However last week the two probably exceeded 80 hours as they were overseeing a small refurbishment, and they did a lot of the work themselves. Says Mark, “I've always had an interest in design and Alec and I basically agreed what to do with the bar. We wanted to make it a bit warmer, the wallpaper was more suited to a bedroom than a bar, and we wanted to make a bit more of the space.”The bar now features mainly dark rose wood furniture and panelling, and along the feature wall there are now four booths – with brown leather upholstery. The dark wood panelling runs up the wall, which is tiled so that it is complimentary to the exposed brick wall behind the back-bar, and a long mirror nestles above the booths. New light fittings, sourced from Galletly & Tubbs are very stylish, and a narrow posing table has been located beside the bar, which creates more space than previous table. There is also artwork from local artists adorning the wall facing the door. While the bar front has also been clad in dark wood panelling. All in all, its a sympathetic, but stylish refurbishment, which looks great and which won't offend the regulars. Says Mark, “It's not only the look of the bar that we have improved but I think our food is so much better too. I am genuinely very proud of it. Although we do very well with cocktails, we also pay as much attention to our coffee – it's our bread and butter. I say to my staff, 'How many Negroni's have you served today?' But we will serve 30 plus coffees. Some bar staff don't pay any attention to what their customers are looking for, I do. And I try to impress the importance

of this on my team. We have a young team here, but everyone is mad keen. I'm keen to bring on fresh young staff, it's always good to find new talent." As to the future Mark is keen to make the most of his current business, but he won't be stopping at one bar. However it may not be in the West End. He explains, “The West End is so expensive – our rates here, I understand, are the most expensive outside of Buchanan Street. It's also difficult getting a licence in this area. But I definitely have big plans for the future and I hope that Alec and I will continue our working relationship, I couldn't have done it without him. Meanwhile I am looking forward to celebrating Booly Mardy's 10th birthday in July – we plan to really celebrate.”

Mark (L) and Bar Manager, Alec Dyson

JUNE 2013 DRAM 21

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AWARDS THRoUGH THE YEARS

The DRAM Awards have been going for 18 years and every event is a real occasion. This month we feature some pictures from previous years. Who do you recognise. And if you are coming along this year, don't forget your crown!

DRAM Awards

22 DRAM JUNE 2013

DRAM Awards

JUNE 2013 DRAM 23

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

At Tennent Caledonian we’re taking a refreshing approach to lending. Since 2010 we’ve been increasing the size and number of investments we make to support our on-trade partners. It’s already made a real difference, as Robert Mullen of The Griffin in Glasgow can testify: “Tennent Caledonian has supported our business by acting as both a brewer and banker. Their investment package has given me the freedom to run the pub I want to run.”

So if you’d like to expand, update your décor or just install space-age hand dryers, call 0845 601 5959 or have a chat with your Account Manager to get some funds flowing.

GOOD BREWING MAKES GREAT BUSINESS.

Brewery.Where better to go than a

Need help with

TL290 Lending Trade Ad 265x210.indd 1 16/05/2013 15:38

MAY 2013 DRAM 25Tennent’s and the red T are registered trademarks of C&C Group.

At Tennent Caledonian we’re taking a refreshing approach to lending. Since 2010 we’ve been increasing the size and number of investments we make to support our on-trade partners. It’s already made a real difference, as Robert Mullen of The Griffin in Glasgow can testify: “Tennent Caledonian has supported our business by acting as both a brewer and banker. Their investment package has given me the freedom to run the pub I want to run.”

So if you’d like to expand, update your décor or just install space-age hand dryers, call 0845 601 5959 or have a chat with your Account Manager to get some funds flowing.

GOOD BREWING MAKES GREAT BUSINESS.

Brewery.Where better to go than a

Need help with

TL290 Lending Trade Ad 265x210.indd 1 16/05/2013 15:38

Everyone is interested in design these days – you only have to turn on the TV to see how many design programmes there are. I'm just waiting for a Pub Inspector to pop up, which gives design advice... after all we've had the Hotel Inspector, Country House Rescue, Restoration Nightmare, Grand Designs and so on. Consumers are certainly paying attention to design more so now than ever. The good news is the licensed trade in Scotland is paying attention to design and can hold its head up with the very best bars, restaurants and hotels in the world. Openings in the last 12 months including Si! in Irvine, The Tullie Inn in Balloch, Angels Share in Edinburgh, Swing in Glasgow, The Cairn in Auchterarder, The Waterside in West Kilbride and countless others, have been big investments, and the design credentials of all are impeccable. All of these bar and pubs would not be out of place in any capital city anywhere in the world. And they are just the tip of the iceberg... you've also got great bars and hotels such as Tigerlily, Scotts in Largs, Le Monde, Orocco Pier, The Crabshakk, Turnberry Hotel, I could go on, but you get the picture.But it's not just the bigger operators that are spending on their outlets, licensees across the country are looking at clever design ideas to make the most of their space and make businesses more efficient at the same time. And brewer, Tennent Caledonian, has been right behind them. Kenny Barclay, Trade Investment Manager, explains, “We have been supporting licensees who want to carry out minor refurbishments as well as, of course, supporting bigger initiatives too. We don't need a glossy business plan, but we do need to know what the refurbishment is likely to add to the business with a financial model to support that, and of course we are always keen to offer advice. We are happy to support customers who want to improve their businesses, after all that

makes good business sense.”Laura Hunt, owner of The Brown Bull in Lochwinnoch, is one licensee who benefitted from support from Tennent's to help her refurbish. She was the front of house manager of the pub for many years prior to it going into administration in 2010 and backing from Tennent’s enabled her to purchase the pub and plan for its successful future. She says, "I approached Tennent’s to see if they could help and it was clear that they were going to offer us the best support, favourable loan terms and the best prices. After a long process we cleared the deal in June and began refurbishing the pub, extending the beer garden, building the quality of our food offer and staffing, and giving the Brown Bull a strong place at the heart of our community. Things have been steadily rising since then and I have real confidence in our future."Tennent Caledonian are not the only brewer offering advice. On a visit to Amsterdam recently with Heineken we visited Heineken Horeca City - which is a very large showroom for Heineken customers (in fact around 6500 people visit it annually). It houses a variety of different bar concepts with turnover increasing adjustments which Heineken use to give their customers ideas. There was a traditional bar, a style bar, a sports club bar, a nightclub and a bar which was food led, it was fascinating tour, mainly because of the clever design ideas and the technology.In the style bar there was an small computer on the wall. It looked a bit like an alarm system – you key in a pre-determined number which corresponds to a cocktail recipe and the drink automatically poured – using premium brands, which were visible on the back-bar. It was a great bit of kit. I've not seen anything so sophisticated here. Check it out on www.barandpub.tvThere was also a table, in the food-focussed bar, which was the perfect height for dining, but could be moved upwards and used as a posing table at night for vertical drinking – which increases the volume of drink sold according to research. There are quite a few bars here that would benefit from this idea. It was the ease that it was put up – the girl pulled it up on her own in a matter of seconds.But Heineken has not stopped there, as it has invited designers from

GOOd dESIGN haS NEVER BEEN MORE IMPORTaNT. SuSaN yOuNG TakES a LOOk aT whaT'S haPPENING IN SCOTLaNd aNd … IN aMSTERdaM.

Tullie Inn, Balloch Swing, Glasgow

Scotts, Largs

Orocco Pier, Edinburgh

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26 DRAM JUNE 2013

around the world to collaborate on building the ultimate concept lounge bar. This innovative project gives designers from around the world (and there's time to put something forward – the closing date is 31st May - apply online www.heineken.tumblr.com) an opportunity to come up with an all-round lounge bar experience. The collaboration will result in a pop up space that will be showcased at Fuori Salone 2014, and in other cities of the world later next year. Mark van Iterson, Global Head of Design at Heineken said, “Clubs and bars are our design playground and where Heineken is most at home. In a similar way that the automotive industry creates concept cars to showcase future possibilities, we at Heineken want to explore experimental and pioneering ideas for nightlife.” He adds, “We have a thirst for collaboration, so we wanted to widen this year’s project to the broadest possible audience by asking people all over the world to share their insights. We want the lounge bar we present in Milan in 2014 to provoke discussion and challenge current thinking around nightlife.”The visit to Horeca really opened my eyes to some of the technology that is available, although perhaps in Scotland we have not cottoned on to some of it, but certainly interior designers are keeping an eye on developments around the world. Gerry Thompson of Thr3 Design explains, “We take inspiration from continental magazines, the internet, we go and look at places far and wide and we try and incorporate what we see, into what we do. We also talk to each other and share ideas. Every project is different and requires a different approach. But perhaps on the technology side bars here are not as far ahead as some of their European counterparts. But certainly some licensees are seeing new technology and do want to incorporate it into their bars.”Two who have done exactly that are Malcolm Gray and John Eastwood who own the Earl of Marchmont in Edinburgh. They recently installed a new Infranomic heating system disguised as wall mirrors instead of a traditional heating system. Art work instead of mirrors was also an option, the end result would have looked different, but would have delivered the same effect. Says Manager David Anderson, “An electrician friend of the owners recommended the system, and they decided to go for it. It has been brilliant. Everyone who comes in comments on it, and people have come from Aberdeen to look at it. Not only does it look good, instead of unsightly radiators or fan heaters,

we’ve got a set of smart mirrors, but it is so efficient. So much so, that sometimes it gets a bit warm. Our energy costs have been halved. It is amazing.”The Earl of Marchmont was the first bar in the UK to have the Infranomic heaters installed. They work by emitting 'far infrared’ energy which floods through a room and is absorbed into all materials in the room, including the walls, ceiling and floor. The panels can be designed to look like art work or mirrors – or take the shape of a favourite picture or image.The mirrors were fitted by energy savings company Direct Savings, and Ged Smith its Managing Director comments, “Infrared does not rely on convection power so it gives a constant warm environment, creating a very efficient heating system. This really is the future of heating. It has to be seen to be believed.”It's not just heating that can be hidden in a mirror – Plasma screens can too. I first saw it in the Fort Hotel in Broughty Ferry, after its refurbishment last year. The TV in the refurbished bar was transformed into a feature mirror – when it was off it looked like a mirror, and when it was on it was a TV. It totally fitted in with the stylish décor and didn't stand out like a sore thumb. These days companies can make just about any frame you want into a TV mirror frame, which also requires special glass. But they are very effective and it's not massively expensive to do. It means that when the TV is off, the powered screen is not detracting from the look of the bar.The Fort in Broughty Ferry is a prime example of a licensee that continues to re-invest in his outlet. Owner John Black is now onto the second phase. I'm sure it will be of the same quality as the Fort Bar, which is a mix of traditional materials mixed with a sophisticated edge. He is right on trend.Gerry Thompson of Thr3 Design, is well placed to comment on trends. His company Thr3 Design have been behind some of the best looking bars in Scotland for a number of years. Projects have included Tony Macaroni's in West George St, Glasgow, Si! in Irvine, The Waterside and Scotts in Largs. All quite different. He told DRAM, “The trend at the moment is for a rustic feel mixed with an element of glamour. Therefore you will see reclaimed wood finishes and chandeliers. This trend will no doubt run its course and disappear, all trends do, but I think it has some way to go yet.”Says Gerry, “Working on Si! was terrific because of the scale of the building. It's not often you get to do two big dining areas in one venue. I love the fact that when you go through the door upstairs and see that giant Italian mural. It gives you a real feel of a grand Italian cafe. The mural, is wallpaper that was specially printed for Si! You can't buy that on a roll.”He continues, “The Waterside design was created around its location, right on the water. While Tony Macaroni's started out as a traditional Italian feel, and we have moved it forward somewhat.”He concludes, “Certain people in Scotland are investing in design. Some folk think they can do it themselves, and some people pull it off. If you

Si!, Irvine

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JUNE 2013 DRAM 27

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have an idea bouncing about in your head and you then try and design it, it's a bit like 'Ready Steady Cook'. You get a banana and beans and have to try and turn into something... it doesn't work. If it is right, it is right forever. If it is wrong, it is wrong forever. I think it gives people an advantage when they use a designer in the long term. We give people quality and they appreciate it. Today customers feel more comfortable in a nicely designed environment, and if they comfortable they will stay longer, and frequent it more often.”Certainly his outlets have all stood the test of time, and the fact that he gets so much repeat business from the likes of Malcolm Simpson, The Blairs and Guiseppe Marini speaks volumes.Kerr Blyth of KBAD is another well know designer of bars and restaurants. The company was responsible for the likes of Orocco Pier, The Voodoo Lounge, Monteith's, Ricks and too many more to mention. He told DRAM, “I think interiors are being paired back. But I don't think there is a single trend – there is such a lot of diversity when it comes to bar design. Even a simple make-over can make a difference, and

with the variety of lighting, paint, wallpapers, furniture and carpets on offer, design is more accessible than ever. Technology also makes this possible.”He continues, “I think there has been a move away from so-called style bars which were perhaps a bit over-designed. There is a lot more honesty when it comes to design now. We can show how the building is constructed. We can leave the walls bare, and have bare light bulbs, we can recycle and re-invent. This is creative process which may be partly cost-driven, but you don't have to over ladle it these days.“It does help if the client understands design. It is part of the mix. We like to understand what they are trying to do and what they want to achieve. A great example of this is David Bann's restaurant on St Mary's Street in Edinburgh. I am proud that it is still the original design ten years on. It has been less about fashion and more about character and longevity. That's the nirvana for designers. You don't really want your design getting ripped out after a few years. A measure of our success is that the businesses we tend to get involved with are still trading. It's not just about aesthetics but about how the business can develop in the space.”He concludes, “Fashion wise the fact that speciality beers and wines are now being sold in Scottish pubs infuse the customer with enthusiasm and encourages them to go out and drink. Interesting products in quirky environments seem to be where it is at.”I asked a couple of Scotland's key operators to name the best designed bars they had ever seen. Buzzworks Kenny Blair said, “Tigerlily for overall design. But some bars in Miami when it comes to ergonomics for bartenders.” While David Wither of Monpeliers said “Tigerlily (truthfully!)” Colin Beattie has a different take on it, “I like traditional bars. I think there is a place for modernity, but I think true design evolves over time. The place I was most impressed with recently was a tiny hotel in Oban called The Ranald. The designer has squeezed 17 rooms in and the building is the size of a postage stamp. But they are great.” Colin Barr told DRAM (from Cannes), “Bar Luxembourg, it was away ahead of its time. Mash in Manchester took a lot of beating and of course the Republic Bier Halle which opened in 1999, and 14 years later has hardly changed at all, and the bar is just as popular as ever. In fact when it opened it won the highest interior award from Blueprint magazine.”

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VC2_Stivy's_Sherbet_Trade_268x210_The Dram.indd 1 29/10/2012 15:03

JUNE 2013 DRAM 31

SUE SAYSWe are all getting more security conscious therefore I

was quite surprised to hear of The Three Chimneys on Skye asking for full bank card details to be

emailed to them before they could reserve a table for six. Full address, bank card number, sort code and the security number on the back! Surely they can come up with a better way of taking a deposit. How about they give the customer their bank details and receive a BACS payment instead? It certainly raised the profile of the restaurant on Facebook... but it wasn't positive PR.

The Cupcakes and Cocktail afternoon at Oran Mor to raise cash for the BEN was most interesting. To be honest the thought of learning how to ice a cupcake did not (as any of my friends will attest) fill me with enthusiasm! however Lisa wishart and her team did do it beautifully and they tasted great. But it was the ladies who bravely took the platform to tell us about how they got started in the business who really made the day. It was very interesting. So well done to Lisa wishart, Julie dunn, Petra wetzel and Elly Johnston. and no des I won't be doing it next year...

Our theme this year for the DRAM Awards is Coronation – so please get your crowns out. And yes there will be Coronation Chicken on the menu (starter only). Chef Murphy of the Grand Central Hotel, loves me, honestly! The next few weeks are really hectic, but I love it. I get to see some great bars, pubs and people. The great thing for my staff and family is they don't get to see me!! We have had some excellent entries, and you can still get your customers to nominate you for Sunday Mail Pub of the Year, and the Sunday Mail Centenary Fund Family Pub of the Year category. However the category with the highest number of entries, by far, is Dog Friendly Pub of the Year. Not only that but I have lots of four-legged friends queing up to judge!

Timing is everything. I contacted Mario Gizzi recently as I had it in my mind he had something about to open. he called me straight back to say that he had just opened (5 minutes previously) the company's first di Maggio's 'food court' restaurant in Belfast. So I'm changing my column to 'Psychic Sue'... This is their first di Maggio's outside of Scotland. Not only that but it has opened ahead of its original June date. well done Tony and Mario. But I forecast they will have more to talk about later in the year.

Congratulations to Jim McLaughlin and new wife Suzanne. I meant to put this in last month, but it's never too late to celebrate good news.

Lynn and I had a great trip to amsterdam with John Gemmell and Neil Convery. In fact it gave me the idea for the design feature. The heineken Experience is well named, it really is an experience. It was interesting to see how many people were using it as a dating occasion! There were just as many girls and guys there and all enjoying a chilled heineken, which we did too. It was great see heineken's spiritual home. They certainly brand their home city well. we had a lovely night out too, the fact that we were running through the red light district due to an extreme downfall of rain, no doubt kept John and Neil's blood pressure at a reasonable level. See www.barandpub.tv for a video of our tour, minus the red-light district... just in case you wondered.

Stornoway Black Pudding is now being added to the EU register of Protected Geographical Indicators (PGI). So copycat Stornoway black puddings are now outlawed! Menus up and down the country may have to revise their copy!

Is Scotland ready to serve alcohol on the football terraces? I don't think so. however I am not that keen on alcohol being served on the terraces at rugby matches either. why? Because as a spectator, it bugs me having to stand up and sit down a dozen times to let men make their way to the loos! as to football fans getting to the park at 12.30pm and enjoying just one or two civilised pints before a 3pm kick-off, who are you kidding, does anyone honestly think that fans are going to stick to their daily unit quota? This is just a revenue earning opportunity for the clubs, and fair game, their job is to maximise business opportunities, but it would definitely have a detrimental effect on pubs which have already lost revenue to the lack of Old firm matches.

Next month we have great offer for Licensees signing up for Pub Month. Watch this space.

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VC2_Stivy's_Sherbet_Trade_268x210_The Dram.indd 1 29/10/2012 15:03

After the downpour

32 DRAM JUNE 2013

Dram

coronation

SCOTTISH LICENSED TRADE AWARDS 2013

DRAM AwARDs 2013

MonDAy 24th JuneGRAnD CentRAl hotel,

GlAsGow

£1000.00 per table£100.00 per ticket

Limited tickets available on a first come,

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Please call

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Compere: Doc Brown

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JUNE 2013 DRAM 33

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34 DRAM JUNE 2013

ROUND UpcUPcAKES AND cocKTAILS

DRAM DRINKS RETAILING AND MARKETINGPUBLISHED BY MEDIA WoRLD LIMITEDUPPER FLooR / FINNIESToN HoUSE / 1 THE STABLES YARD / 1103 ARGYLE STREET / GLASGoW / G3 8ND

t. 0141 221 6965 e. dram@mail.com web. www.dramscotland.co.uk

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.

A great day out was had by the ladies of the licensed trade 'and a few brave men' at Cupcakes and Cocktails at Oran Mor. The event raised £3000 for the BEN. Well done to everyone involved.

JUNE 2013 DRAM 35

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