DRAM March 2011

DRAM MAGAZINE

MARCH 2011

ISSN 1470-241X

224477

DRINKS RETAILING AND MARKETING

AWARDS LAUNCH SPECIAL • JAMES RUSK • CIDER REPORT

dramawards

2o11mardi gras

20th JUNE, 2011

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This month we launch the search to find thecontenders for the 2011 DRAM Awards. To beconsidered you definitely need to enter. So if you

think your outlet fits the bill for any of the categories,enter this month. See pages 11-14 for all theinformation and entry form. You can also enteronline.I paid Malcolm Binnie a visit at his newest outletThe Inn at Longcroft and found out what is givinghim a buzz these days. Check out what he had tosay starting on page 24. Meanwhile BrewDog has just opened its secondpub in Edinburgh. e take a look at the design ofboth the Aberdeen and Edinburgh outlets. Seepages 22 and 23.Our licensee interview this month is with JamesRusk from The Butchershop in Glasgow, whichrecently celebrated it’s first birthday.Cider is still innovating, we take a look at what thebrands are doing to keep the category fresh.The awards this year will take place on 20th June,a week earlier than usual, to allow all those folkthat normally miss it due to school holidays tocome along. But tickets will be limited this year, soget your places booked now. The final awardcategories and sponsors will be revealed nextmonth, or keep checking the websitedramscotland.co.ukSee you next month.

[email protected]

DRAM MARCH 113

CONTENTSMarch 2011

2011 AWARDSAll our award categories.

NEWSThe latest news from around the trade.

FEATURES

REGULARS

224477

FRUIT FLAVOURS BOWL OVER TRADEThe DRAM takes a look at the cider category. 15

DESIGN FEATUREThis month we take a look at BrewDog’s newpubs and The Inn at Longcroft.

22

TOP ROLE FOR GEMMELLJohn Gemmell talks about his new role atHeineken.

26

LICENSEE INTERVIEW: JAMES RUSKThe Butchershop celebrates its firstbirthday.

18

5

DRINKS RETAILING AND MARKETING

SUE SAYSStraight talking from our very own Editor.29

WELCOME

11

DRAM

After months of rumours Mike Lees has confirmed he is leaving Tennent’s. At thebeginning of the year, he was the only MD out of Scotland’s top brewers that remainedin his post, following a host of resignations. Now ten years to the month, after he tookover the role as MD from Angus Meldrum, Lees has announced he is leaving Tennent’s. It’s been a tumultuous time for Tennent’s during Lees reign. Tennent’s, then part of Bass,was sold to Interbrew, and then became part of the huge AB-InBev corporation, beforebeing sold to C&C in 2009. Lees told DRAM, “I always knew that I would see the businessthrough the transition from InBev to C&C. And that process has now been completed.”There’s no news yet as to who will replace him, but names in the frame could includeformer MD of Belhaven, Jim Young or Gordon Bell currently Lees number two atTennent's. Until a new appointment is made its understood that Stephen Glancey, C&C’sGroup Finance Director, will run the show.

DRAM MARCH 11 5

NEWS

Pubs could be ordered to close and shops banned fromselling alcohol around Old Firm matches according to theScottish Government. The recent trouble at an Old Firm

clash resulted in an ‘Old Firm Action’ committee, beingconvened. After the meeting the Scottish Governmentannounced that a package of measures aimed at reducingexcess drinking and disorder around Old Firm games would beintroduced before the next football season.Strathclyde Police Assistant Chief Constable CampbellCorrigan revealed that he wanted the clubs to use “voluntarybanning orders”, which would see anyone attending the matchbut engaging in anti-social or violent behaviour at any locationbefore or after banned from the matches. The would meanthat fans apprehended in pubs anywhere in the force area oreven travelling to games by road, sea or rail could be banned.But Mr Corrigan denied the force was targeting licensedpremises after it emerged police would be looking for theclosure of some pubs where trouble has been known to takeplace around the hours around the time of an Old Firmgame.Police also want shops to limit sales around the matches, MrCorrigan said the force could ask the Scottish Government tointervene if major retailers refused to sign up to a voluntarycode to limit sales around the match. In the same week Nicola Sturgeon, SNP’s deputy leader,revealed that should SNP get back in, plans for minimumpricing would be back on the agenda after the May elections.Meanwhile in London a “Responsibility Deal” was struckbetween the alcohol and food industries, retailers andgovernment. The voluntary agreement, the biggest ever by

ALCOHOL BAN AROUNDOLD FIRM GAMES?

LEES STEPS DOWNAT TENNENT’S

(cont page 6)

MARCH 11 DRAM6

SHORTSPunch Taverns has revealed thatlike-for-like revenue at its chain of managedpubs rose 8.6% in the 12 weeks to 5March. This compared with 2.2% growthin the previous quarter. The companyalso reported strong eating out demand,with food sales up 11.7% on a like-for-likebasis. In its leased pub estate, net incomewas down 6.1%, compared with thedecline of 7.9% in the first quarter.CPL has reported a 700% rise in pre-tax profits to £67,203 to September 30th2010. The Group, which owns the Garage

and the Tunnel in Glasgow, saw revenuerise 4.2% to £5.6m. The Group employs249 people and is headed up by DonaldMacleod.A new study shows that thebudget hotel sector has grown by 35% inthe last three years as the recessionpersuaded people to consider cheaperoptions. A report by Melvin Gold Consultingsays that since 2008, UK budget hotelsadded 20,000 rooms. Budget hotelaccommodation now accounts for 16% ofrooms up from 12% in 2007.

South Lanarkshire Council hasgiven the go-ahead to a huge developmentat Happendon Wood planned by SRGEstates. The plans include a hotel withconference and leisure facilities, officeaccommodation and retail and restaurantspace, as well as storage and distributionwarehousing and landscaping.The company behind therejuvenation of Tullibardine distillery hasreported a retained profit of £515,248 forthe year to the end of May 2010. Thecompany has revealed it is re-focusing its

WWW.DRAMSCOTLAND.CO.UK

JD Wetherspoon has admitted that itwill be raising prices this year due tohigher costs and taxation. Thecompany has just reported a 11%slide in interim profits to £32.2m. Itslike-for-like sales in the period rose2.3%. Profits fell as an overall 7.6%rise in revenues was offset by thehigher costs and interest chargesafter the company rescheduled itsdebt last March.Boss Tim Martin said, "I think pricesin the trade are bound to go up, whichis not what customers would like tohear, I'm sure." He continued, “Thisand the previous government have

zealously increased taxes andregulation for pubs to levels which areunsustainable. You can't treat pubslike a milk cow."In the half-year period to 23 Januarythe company paid more than £220min taxation.Meanwhile the company has re-opened the former Europa Bar inWest George Street and called itCamperdown Place after an £870Krefurb. It is is the chain’s 10th bar tobe opened in Glasgow and 50th inScotland by Wetherspoons in 15years. It is managed by DuncanMcSporran.

government and business, didn’t go down towell with some health bodies, who believe thatvoluntary measures will not work when it comesto tackling our drinking culture.Heineken has announced that it is reducing thestrength (ABV) of “a leading brand” – thought tobe the cider Strongbow’s by 1%, from 5.3% to4.3%. the company said it was “just the start”of attempts to lower the alcoholic content of itsdrinks. Heineken has said it will also stamp thenumber of alcoholic units each drink contains onthe side of the 11 million branded glasses itprovides to pubs and clubs. Molson Coors havetaken the same route and will also put unitcontents and ABV information on glassware,and will create a two-third pint measure acrossall of its brands. The company is also to place“amplified” focus on creating a mid-strengthbeer category.The Responsibility Deal also includes a ban ondrinks advertising within 100 yards of schools;and new warning labels on the health effects ofalcohol will be put on 80% of drinks products.Simon Litherland, Managing Director, DiageoGreat Britain, said, “The Responsibility Deal is agood example of how we can be part of acollaborative approach to improve the long-termhealth of the public. We firmly believe that asthe leading premium drinks business in the UK,we have an important role to play, sharing ourexperience and knowledge of the sectoralongside Government, NGOs, the medicalcommunity and academics.”

Glasgow’s Blythswood Hotel hasbeen awarded five stars by VisitScotland. The hotel’s award gives

it the same grading as Hotel Du Vin atOne Devonshire Gardens, RadissonBlu, Mar Hall and the Glasgow Hilton.Hans Rissmann, Managing Director ofBlythswood Square, is delighted withthis latest accolade. He said,“Achieving VisitScotland’s five starstatus has always been at the top ofour agenda. To be able to do this soquickly after the building was

completed is a true recognition of thequality of our product and the hardworkand dedication of our team.”Meanwhile the hotel’s, Aidan Bowie,Food & Beverage Assistant, became thelatest recipient of the James SankeyAward. The Award was created nineyears ago in memory of the co-founder ofEdinburgh’s Oloroso restaurant and isfor excellence in front of house service.Entrants must be under the age of 25and were judged by Tony Singh andmembers of the Sankey family.

VISITSCOTLAND AWARDBLYTHSWOOD SQUARE FIVE STARS

Blythswood SquareManaging Director HansRissmann and LizBuchanan, RegionalDirector for Visit ScotlandAwards with the hotelsfive star accreditation.

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NEWS

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marketing effort on the UK, Canada andEurope. Except for a small presence inTaiwan, it would not follow the droves ofwhisky firms into China and India.Aberdeenshire councillors haverejected plans for a £100m golf andtourism resort on Deeside. The project atInchmarlo near Banchory included a luxuryhotel, cooking school run by Nick Nairn and125 houses. Developer Frank Burnett hadthe backing of Marcliffe Hotel ownerStewart Spence, Scottish Enterprise andNick Nairn who all believed the project

would have breathed new life into theregion’s tourism industry.Co-operative Group haslaunched a new £7.5m Enterprise Hubscheme for new and establishedbusinesses. The Enterprise Hub willprovide business, technical, legal andfinancial consultancy advice for new andexisting co-operatives. The fund willsupport entrepreneurs and communitiesthroughout Scotland looking to set up co-operative ventures in retail, care,housing, and even community-run pubs.

Oddbins has confirmed that it is toenter into a Company VoluntaryArrangement. It said that entering into aCVA will allow the best possible fundsrecovery for creditors while protectingthe core business. It has also closed 39shops. A statement from the companysaid,"The core Oddbins business isprofitable. The business, however, hasbeen under continuous pressure as aresult of legacy issues as well aschallenging market conditions. It cannotcontinue in its current form.”

DRAM MARCH 117

Caprese, a Glasgow institution closed itsdoors for the final time at the end ofFebruary. This family run Italian restauranthas been open for 26 years at its location onBuchanan Street, and due to developersmoving in, the building is set to bedemolished. The man behind the restaurantConstanzo is one of the real characters of therestaurant industry. Now Caprese will re-openon Woodside Crescent later this year. In therestaurant blog the family said, “That tiny littlebasement with a kitchen the size of a postage

stamp, the frequently flooded toilets, thefrequently flooded restaurant, wobbly tableswith corks under the legs, the red bibs withhuge holes in them, profanities being shoutedfrom the kitchen and clearly being overheardby the customers, These are all memoriesthat we hold dear to our hearts because theyare part of what The Caprese was all about.”The family thanked everyone for their supportand friendship over the years, and particularlyover the past few weeks, when so manycustomers popped in to say good luck.

The former Eglinton Arms in Irvine re-openedafter a£1m refurbishment byBelhaven at the end of last year, with anew name, The Carrick. However theonly part of the original pub which stillexists is the listed façade. The buildingwas completely rebuilt. Whereas theformer Eglinton Arms was the size ofa good sized living room, the new pubhas a capacity just over 300. Therefurbishment which took fourmonths, also unearthed some relicsfrom the past including six fireplaces,and work from local artists. Althoughstill wet-led the new look outlet alsodoes food. Explains Area Manager,Mark Bird, “Monday through toSunday it is 50/50 food and wet, butcome the weekend, it is more drinksled.”However rumours that the bar wasto be turned into a wine bar wereunfounded. Says Mark, “I don’t knowwhere that came from.”The new pub is managed by MagsTurner. Says Mark, “She is doing agreat job.”The new pub appears to be doingwell, turning over between £25K and£35K most weeks.

CARRICK PROVESA HIT IN IRVINE

It’s understood that Mario Gizzi and Tony Conetta are set to open their second restaurant in Edinburgh having takenover the lease of The Grape, at the corner of George St and St Andrews Square. This time they are putting in fine diningconcept, Amarone, into the building. The new restaurant, which will follow the same lines as the Glasgow restaurantof the same name, will have more than 140 covers and for the first time the two will be putting a bar into one of theiroutlets. The two entrepreneurs already have Cafe Andaluz in George Street.

Cousins Fiona and StuartUrquhart reveal TheGlenlivet 70 Year old in thespecially crafted GlencairnCrystal Decanter.

Gordon & MacPhail, unveiled one cask of The Glenlivet 70 years old, one of the world’s oldest whiskies, at a ceremonyat Edinburgh Castle recently. The whisky, which has been described as “stupendous”, “smooth” and voluptuous”, wasreleased under G&M’s Generations label. But collectors will have to be fast, there are only 100 full bottles of this extra-special whisky available this year, and its price is extra-special too - £13,000 a bottle. The company also unveiled itslimited edition set the “Private Collection: Glenlivet Decades.” This set contains a bottle from every decade from the1950s to 1990s - the liquid lifetime of the malt. Speaking at the launch David and Michael Urquhart, Joint ManagingDirectors of Gordon & MacPhail said, “Following on from the phenomenal success last year of Mortlach 70 Years Old,we decided to release this ‘sister’ Generations cask. This cask of The Glenlivet was laid down on 3rd February 1940,on the instruction of our great grandfather John Urquhart. Since then, successive generations fo the Urquhart familyhave been waiting for today - the day it would be ready to share with fellow whisky lovers.”

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CAPRESE CLOSES AFTER AQUARTER OF A CENTURY

A new bar has opened onEdinburgh’s Queen Street calledDrinkies. Owned by Bryan Baird,the new bar offers a relaxed art-inspired atmosphere – with localvisiting artists exhibiting wares forsale. The new wine bar, also hasan off-licence, which means if youenjoy a glass of an interestingwine, you can buy a bottle to takehome too. It’s at 39 Queen Street.

Chris Miles had moved frombeing Manager of Booly Mardy's inGlasgow, a post he has held forthe past few years, to opening hisown bar in Edinburgh's RoseStreet called Black Cat. It wasformerly know as Citizen Smithand Filth McNasties, and wasoperating as a live music venue.Chris is however, aiming for theafter work crowd, students and ofcourse the tourist market. Christold DRAM, “ I feel the day tradewill be a key factor so I will beproviding small lunches and reallygood coffee and tea. The food willalso be available until 10pm.” John Macleod, the man behindGlasgow’s Crabshakk helpeddesign the new bar, and Chrisenlisted the help of friends andfamily to get it open. Says Chris,“I took it over officially on Feb 21stand was keen to open for the 6Nations match Scotland v Irelandon the 28th. I managed to do sowith thanks to Danny Doogan fromMosquito and Gordon Hughes,formerly Boolys and Bobar, fordoing a shift for me.” Hecontinues, “I’ve still got things todo but, we are open and tradingwhich is good.”

Andrew and Lisa Radford’sAtrium and blue restaurants inSaltire Court, above the TraverseTheatre closed recently. Therestaurants, which have been openfor the last 18 years, were at theforefront of the Edinburgh diningscene for many years, with blueone of Edinburgh’s early style bar.

Gordon Yuill has expanded his bar andbrasserie in Glasgow’s southside to take in anew restaurant called ‘Surf n’ turf’. The newaddition takes the traditional grill menu andbrings it bang into the 21st century, usingsucculent MacDuff beef, supplied bybutcher Tom Rodgers and seafood fromrenowned west coast fishmongersMacCallums. Young chef Scott Devine, afinalist in the recent ScotHot Young

Restaurateur of the Year competition, is inthe hot seat.Says Yuill, “I wanted to open somewhere thatfeels very special, where customers will belooked after really well, where they cancelebrate a special occasion. A buzzing,lively brasserie is great fun but it’s notalways what people want for an importantbirthday, a date or a celebration with familyand friends. Now we can offer both.”

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YUILL EXPANDS AT MERRYLEE ROAD

Hotel Indigo Glasgow, the luxury, “four star plus”concept, developed by Intercontinental HotelGroup (IHG), and run by Glasgow basedChardon Management, owned by Glasgowhotelier and restaurateur, Maurice Taylor, is setto open at Easter. The Waterloo Street hotel,on the site of the city’s first power station, willhave 95 executive, superior, deluxe bedroomsand suites. Neighbouring the property therewill also be a contemporary bar called “LimelightBar and Grill”, where all food will be preparedunder the watchful eye of award winningExecutive Chef, Gerry Sharkey. It’s understood

that Taylor’s son David, has returned toGlasgow to manage the new hotel and bar.Maurice Taylor comments, "The heart of thecity’s Financial District is the perfect locationto open Hotel Indigo Glasgow, as it willparticularly appeal to business travellersseeking a truly individual property. In addition,the hotel’s proximity to the city’s greatshopping, including the internationallyrenowned “Style Mile”, together with thenearby vibrant music, theatre and club scenemakes it a “must” for fashionistas, celebrityand leisure guests visitors to Glasgow”.

EXCLUSIVE TO THE ON TRADE, DESIGNED FOR MIXING

Martin Wishart in Edinburgh has justtopped Toptables restaurant poll forthe second time in three years followed

closely by another Scottish restaurant, PiccoloMondo in Glasgow. They left London restaurantstars Le Gavroche, Chez Bruce and GordonRamsay at Claridges taking third, fourth andfifth place respectively. Says Martin Wishart,“I’m over the moon to sit at the top of the listagain this year. There are so many very goodrestaurants in the list that it is deeply satisfyingto be amongst them and to be consistentlyhighly rated by my customers.”The popular Italian restaurant Piccolo Mondo inGlasgow, owned by the Pierotti’s and AndrewGrasso, was positioned second in the rankingshas also been voted the best Italian restaurantin the UK and one that offers great value formoney. Users of the Toptable website awarded

restaurants scores outof 10 based on the likesof the quality of thefood, service, ambienceand value for money.Scotland had 13restaurants in thetop 100, witho t h e r si n c l u d i n gN u m b e rOne at theBalmoral Hotel andOndine in the capital,The Living Room inGlasgow, Kerachersin Perth, andMonsoona inAberdeen.

WISHART TAKES POLE POSITION

INDIGO HOTEL SET TO OPEN

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dramawards

2o11mardi gras

20th JUNE, 2011

BENROMACH AWARD FOR SUCCESSSsshare the secret of your success with this year’s DRAM judges to pick up this accolade. Whether you’vesuccessfully continued your family business, successfully expanded over the past few years, adopted innovationto develop your business, or have grown your turnover, we would love to know what you think your secret is. Thisaward is open to hoteliers, restaurateurs and licensees… ssshare your secret with us. Enter now with details.

BII TRAINING AWARDThis award is aimed at rewarding licensees who embrace training. It is crucial that all staff are trained, and theBII is looking for the company or individual who demonstrates training excellence, and the effective use ofresources to achieve measurable results. Do you believe in getting the best out of your staff through training?If so you could be eligible for this award.

YOUNG ENTREPRENEUR OF THE YEARWe are on the look out for Scotland’s most inspirational young entrepreneur. If you are under 40 and have apassion and belief in the trade, if you can demonstrate business success and a cohesive plan for the future, whynot enter now? After all, up and coming entrepreneurs are the future of the trade. Please apply with anyinformation that you believe is relevant.

GASTRO PUB OF THE YEAR AWARDIt has never been more important to offer your customers good food. It doesn’t have to be fine dining, but quality,freshly prepared pub grub is what our judges will be on the look out for. It’s not the size of your menu that will gainyou marks but the quality of the food and the efficiency of the service. If you think you have great food on offer inyour pub, let us know. Enter now.

MOLSON COORS CHAMPION IN INDUSTRYMolson Coors is looking for an individual or group who qualifies for its new Champion in Industry Award. To beeligible you have to demonstrate that you are a ‘champion’ in all areas of the licensed trade. It’s not just aboutrunning a successful business, but a passion and commitment to developing all areas of your business is essentialtoo. Do you have a great team? Do you champion beer and can you demonstrate that you have a passion for the beerindustry? Do you excel at enhancing your customers experience in your outlet and actively drive footfall? Are youknowledgeable on legislation? It’s a challenging industry and Molson Coors is looking for a ‘Champion’? Enter now.

GLENMORANGIE WHISKY BAR OF THE YEARGlenmorangie, one of Scotland’s best loved malts, is looking for a bar that is worthy of the accolade GlenmorangieWhisky Bar of the Year. The judges will be looking for licensees that go to extraordinary lengths to promoteScotch whisky within their own establishment. An excellent range of whisky on the back bar is a necessity andstaff should also be well trained and enthusiastic when it comes to recommending whisky to their customers. Agood Scottish welcome is also important. Do you think that your bar deserves the accolade? If so enter now.

MAXXIUM BAR APPRENTICEMaxxium UK have devised a bartender apprentice programme which is now in its fourth year. They selectbartenders from throughout Scotland to take part in this mentoring programme which includes cocktailtraining, bar skills and product knowledge. In June the selected nominees (10 in total) will face a panel of judges,and the best performing bartender will win the accolade Maxxium UK Bar Apprentice of the Year, which will beannounced at the DRAM Awards.

DRAM

MORGAN’S SPICED AWARD FOR BEST LATE NIGHT VENUECan customers discover their party spirit at your bar or venue? Do you open late, and provide great entertainmentin a safe environment? Is your venue a favourite haunt of customers that like to stay up past the golden hour? Agreat atmosphere, a good range of spirits, and a good looking venue are all essential if you want to win one of thisyear's top awards the Morgan’s Spiced Award for Best Late Night Venue. Bars eligible would have to be open pastmidnight.

STRONGBOW MANAGER OF THE YEARStrongbow, Scotland’s biggest selling draught cider, is on the lookout for Scotland’s top manager. Do you put the‘hard graft’ in to ensure that your bar or pub is a success, or do you know someone who does? Strongbow willgive the honour to the manager who has the strongest work ethic, and who can demonstrate the difference thathe or she has made to the business. If you think you, or someone that you know, deserves the award, pleaseenter now.

SUNDAY MAIL PUB OF THE YEARScotland’s leading Sunday newspaper is looking for the best pub in the country. Do you have a welcomingatmosphere? Do your customers come back, and come back again? Get your customers to fill in the entry formwhen it appears in the Sunday Mail and tell us why you think you are eligible for ‘Pub of the Year’.

TENNENT’S QUALITY AWARDA dedication to quality has helped to make Tennent’s Lager the No 1 Scottish brand - and Tennent’s is looking fora pub that is also dedicated to quality. Excellent customer service, great beer, a good range of products behindthe bar, fine food and a great ambience would all be part of the quality experience. If you think you deserve thisaccolade enter now.

URBAN REALM AWARD FOR BEST DESIGNUrban Realm, Scotland’s leading architecture and design magazine is looking for Scotland's best designedlicensed trade outlet. Judges will be looking at the creativity involved, best use of space and innovative touches.Is your bar, restaurant or hotel, worthy of the accolade. If so enter now with accompanying photography.Outlets have to have opened or refurbished since June 2009.

REKORDERLIG NEW BAR OF THE YEARDoes your venue offer the best in customer service? Does your drinks range show a creative edge and have a premiumoffering? Are you independently owned? Did you open after June 2010? If you can answer yes to all of the above then we wouldlike to hear from you! Your venue could be in with a chance of winning ‘New Bar of the Year’, sponsored by Rekorderlig Cider.Rekorderlig Cider is one of the fastest growing fruit ciders in the marketplace. Proud of its iconic and beautifully Swedish roots,it combines the highest quality ingredients with a clear identity enabling it to stand out in a crowded marketplace.

✂

entry form

your detailsESTABLISHMENT NAME:

LICENSEE’S NAME:

ADDRESS:

POSTCODE:

TELEPHONE: EMAIL:

RELEVANT INFO:

RETURN THIS FORM AND TELL US WHY YOU DESERVE TO WIN A DRAM AWARD. RETURN THIS WITH ANY RELEVANT INFORMATION & PHOTOGRAPHS TO:MEDIA WORLD LTD, 1 THE STABLES YARD, 1103 ARGYLE STREET, GLASGOW G3 8ND.ALL ENTRIES MUST BE RECEIVED BY TUESDAY 10TH MAY. GOOD LUCK!

BENROMACH AWARD FOR SUCCESS

BII TRAINING AWARD

YOUNG ENTREPRENEUR OF THE YEAR

DRAM GASTRO PUB OF THE YEAR

GLENMORANGIE WHISKY BAR OF THE YEAR

MAXXIUM BAR APPRENTICE

MOLSON COORS CHAMPION IN INDUSTRY

MORGAN’S SPICED AWARD FOR BEST LATE NIGHT VENUE

REKORDERLIG NEW BAR OF THE YEAR

STRONGBOW MANAGER OF THE YEAR

SUNDAY MAIL PUB OF THE YEAR

TENNENT’S QUALITY AWARD

URBAN REALM AWARD FOR BEST DESIGN

(PLEASE TICK YOUR CATEGORY OF CHOICE)

Despite challenging market conditions, and the fact that weare just coming out of one of the coldest winters on record,the cider market in Scotland is still performing strongly,

showing 2.4% MAT. This means it is outperforming the LongAlcohol Drinks market here. Not only that, but cider brand ownersare continuing to innovate and bring different ideas to the market.Cider is the biggest drinks category that's seen any growth at allover the last year and its role in the coming year could besignificant. The total on trade cider markets is now worth around£1.5bn and is still growing, and premium cider,both packaged and draught, is driving thisgrowth. It seems that consumers are willing topay more for a better product.While bottled cider has certainly got more presscoverage of late, licensees should rememberthat draught cider still accounts for more thantwo-thirds of the market. Many are reporting aswing back to draught after a few years of thephenomena of ‘over-ice.’ There’s even a newterm cider category… ‘modern.’ Says John Gemmell, Trading Director North,Heineken UK, which enjoys a 42.2% marketshare in the on trade, “Heineken UK’s leadingcider brand Strongbow remains the undisputednumber one draught cider in the UK. Investmentinto the brand increased significantly over 2010to support the “Bowtime Hard Earned” TVcampaign, which successfully helped position thebrand as the ultimate reward in refreshmentafter a hard day’s graft.”He continues, “We are in the business of givinglicensees brands that will sell, helping theirbusinesses in the process. Cider is a tremendousexample of this strategy in action. We havebacked brands which consumers love such asStrongbow, whilst introducing new premiumproducts such as Bulmers and Jacques andintroducing limited edition variants for Bulmers,showing Heineken UK continues to be at theforefront of innovation within the on trade, helpingto keep the brand high in the minds ofcustomers.”The newest draught cider, which trialled in Scotland last year, isMagners Golden Draught. Since it launched last summer, it has beenput into more than 1,000 outlets and is selling well. Magners GoldenDraught is not as sweet as the bottled version and is poured ice coldfrom the tap – its ABV is 4.5%. It has been described a ‘modern’cider? A new term for us. But apparently the term ‘Modern’ is oneof three categories of cider identified by C&C’s Cider Nation categoryresearch (the others are standard and specialist and in the offtrade there is a fourth (value/white ciders).These descriptions are derived from how consumers talk about thecategory. Modern ciders are new/re-launched brands which have

become popular since the reappraisal of cider. These include over-iceciders like Magners, Bulmers, Kopparberg, Gaymers, Rekorderlig,and Jacques.Says Rob Calder, On Trade Marketing Manager for Magners,“Using the very latest data, Magners in Scotland is 10 pointsahead of the category growth in the ontrade. Magners is seeingvolume growth across the UK on trade. Magners OriginalPackaged is in growth in Scotland and now has 82% distributionwhile Golden Draught has 13% distribution.”

The companies behind the draught cider brandsdefinitely believe draught premium cider is wheremost of the cider growth, in the next year, willcome from. Modern draught cider is in growth, but it is stillonly accounts for 11% of the overall cidercategory, which is small compared to premiumdraft lager which has 20% plus of the lagercategory. As premium cider continues to grow indemand, the higher price it commands willenable licensees to benefit from increasedprofits.For the first time next month the launch of acider named after a lager - Stella Artois Cidre willtake place. InBev is launching the brand tocapitalise on the popularity of cider and thecompany is planning a “multi-million poundpromotional campaign”. It will be sold in pintbottles and cans too. However it’s a very lateentry, and it will have to be phenomenally tasty toknock Magners or Bulmers off their perches.One of the key drivers going forward for the cidermarket, could be transforming cider into an allyear round drink. Traditionally it was seen asummer tipple, but with the likes of relativenewcomer Rekorderlig introducing a wintercider, designed to be served hot, and whichcame with its own heating urn, it shows whatcreative thinking can do. Over the cold spell itwas selling out, and such was the demand forthe hot cider than some licensees resorted tocoming up with their own concoctions.

When it comes to fruit ciders, you’d be mad not to have some inyour fridges. This category is enjoying double digit growth in the ontrade, with sales up some 14.3% nationally. Mintel also says pearand fruit ciders are attracting a new type of cider drinker, mainlywomen aged between 18 and 24.Kopparberg was first into the market when it came to introducinga fruit, other than apple, to the cider market. Its pear flavour is themost popular brand in the UK on trade, while its Mixed Fruit is thefastest growing fruit cider brand. Not bad for a brand that onlylaunched in 2007.However it was Rekorderlig was first to the market with itsStrawberry and Lime flavour. This was quickly followed, by main

CIDER HAS BEEN ONE OF THE FEW DRINKS CATEGORIES THAT CONTINUES TOINNOVATE AND GROW. THE DRAM INVESTIGATES.

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FRUIT FLAVOURSBOWL OVER TRADEFRUIT FLAVOURSBOWL OVER TRADE

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It was founded in 2008 and its first cider was released inSpring of 2009. Already it has seen sales increase some406% on last year. It is also innovative. (Having just teamed upwith a revived highland distillery to exchange casks; they willage their cider in the whisky and bourbon casks and they willage their malts in their cider casks). The company say it is “asustainable relationship where no money is changing handsand two craftsman-led businesses are working together on aproject that has never been attempted before.” As the onlycommercial cider maker in Scotland Thistly Cross is definitelyone to watch.Another premium cider fresh on to the market is of SymondsFounder’s Reserve. Jygsaw Brands are rolling a bottle in the ontrade. They say this follows a response to customer demand andthe growing consumer preferences for premium ciders withgenuine heritage and provenance.According to Mintel, the value of the UK cider market will grow by45% over the next five years. Here’s hoping licensees make themost of ciders potential in 2011.

MARCH 11 DRAM16

rival, Kopparbergs, who brought out its own Strawberry and Limeflavour. These two Swedish cider brands are certainly setting thebenchmark when it come to fruit and both have premiumcredentials. Says Kieron Barton, Managing Director of ChilliMarketing (the UK company behind Rekorderlig), “The premiumcider market in Scotland is in huge growth and as a market it isalso one of the first places where people take new brands andstick with if they are quality. Scotland is of key importance to

Rekorderlig Cider and we are veryactively investing in our brand here."It does appear that fruit ciders aretaking over from RTD’s when it comesto consumer preference. Pear cider,which was first introduced byKopparberg, followed by Magnerscontinues to do well. It has seen a 9%uplift in sales. Kopparberg is thenumber one pear in the on trade, butMagners Pear is number one when youcombine and on and off trade figures.However some licensees have beenslower to catch on, with the numberof RTD’s in fridges still outnumberingcider.Says Rob Calder, “We know that cideris under-represented in the fridgeversus its volume and valuecontribution and that increasedfacings drives volumes by up to 10%(CGA Analysis September 2009), soour focus will be on drivingawareness, and in outlet visibility.”Heineken too is investing in its bottledbrands. Says John Gemmell,“Heineken UK has introduced a newBulmers variant in time for thesummer season, Bulmers CrispBlend; the third limited edition variantwhich builds on the success ofBulmers Summer Blend and BulmersRed Apple. Bulmers Crisp Blend ismade with a unique blend of

traditional cider apples with sharper tasting varieties, offering acrisp, refreshing taste and is available in a 568ml bottle.He continues, “To boost the profile of Heineken UK’s premiumcider Jacques in the on trade a new digital campaign was launchedat the beginning of February emphasising the brand’s femaleappeal; placing the brand firmly within the world of young womenwith style. A facebook campaign (www.facebook.com/Jacques),ran throughout the month and sought to find brand ambassadorsto spread the “Naturally Styled” message. Three winners havebeen chosen to start in the new Jacques ad campaign for 2011,gracing some of the UK’s top glossy magazines.There’s also been a rise in the niche segment of cider brands witha genuine provenance and heritage. One such brand is Scottishproduced Thistly Cross Cider.

FRUIT FLAVOURSBOWL OVER TRADEFRUIT FLAVOURSBOWL OVER TRADE

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LICENCEE INTERVIEW

RUSK’S ROOMWITH A VIEW

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THE BUTCHERSHOP IN GLASGOW CELEBRATES ITS 1ST BIRTHDAY NEXTMONTH. OWNER JAMES RUSK IS DELIGHTED AT THE PROGRESS THERESTAURANT AND BAR HAVE MADE. SUSAN YOUNG FINDS OUT WHY.

Ilove meeting enthusiastic entrepreneurial licensees andJames Rusk totally fits the bill. In fact a few hours withhim would invigorate anyone.

James and wife Louise own the Butchershop in Glasgow’sKelvingrove, and they are celebrating their first anniversaryas licensees next month. It’s their first outlet, and the firstyear has certainly been challenging, but James is quick totell me that he has absolutely loved it. I first met James when he worked for David Davidson at theBlue Cat Group about five years ago, but no sooner that wemet than he jetted off for a new life in New York. ExplainsJames, “I love New York. It is my favourite city and my fatherlives in the US. I wanted to work at his favourite restaurant,Balthazar, which is owned by Keith McNally. I really wanted towork for him.”It’s an experience that Jamesthoroughly enjoyed, and one, whichhas led him to the Butchershop.From a family of entrepreneurs,his parents are Rita and IrvineRusk, going it alone has alwaysbeen a strong possibility. Says James, “I spent my life underrestaurant tables as a baby, andwhen I was 17, I got a job as adoorman at Rogano. Then Roganowas so busy that you had to callthrough to get see if tables were available.”He continues, “I then followed my first love, art, and wentto Art College in Newcastle, and during my time there Iworked in Pierre Victoire’s. Now that was a baptism by fire!There were only three of us on the floor, we had a notepadand pen, and the place was absolutely mobbed. I certainlylearned a lot working there.” After he graduated he spentsome time trying his hand at being a rock musician, beforerealising that the hospitality industry was something thathe could do well. Says James, “I did fall into this business. But after workingin Balthazar, I realised that I loved it and it was only bychance that I got a job there. Every Thursday they holdopen interviews and 50 or 60 folk turn up, I was one ofthem. Luckily for me the maitre d’s mother is Scottish, andI got a job but I was the only Scot working there.” He continues, “I loved going in for my shifts there. I startedoff doing breakfasts and it took ages to graduate to lunchesand then dinner. Keith McNally tests you and tests you andtests you again. He has such attention to detail. He saweverything from how many pieces of lemon were in a drink,to how the water was served and the table presentation.In the States the hospitality industry is a real profession. Idefinitely learned about the business at Balthazar and

realised that this was not a passing interest. I thought I cando this, and I can do it well.McNally’s mantra was that it had to be the same way everyday. It’s something I have tried to adopt at theButchershop. I was so lucky to work there and for him,even today it is still my favourite place. It really is a theatre.”When he returned to Scotland to marry Louise in 2009they started to look for their own place. Says James, “Ittook a while. We eventually got this outlet which wasformerly the Drawing Room in November 2009, decided torun it as it was, and see what the customer profile wasover the Christmas period.”His idea all along thou’ was to open a first class steakhouse and after Christmas the Drawing Room closed and

the Butchershop began to takeshape. Says James, ‘The lastyear has been a real bedding inperiod. The principles I wanted toapply were good food, serviceand a good atmosphere and wehave been trying to get it right.This is our first unit and I havecertainly gained confidence.When we opened we set out ourstall and hoped that folk wouldlike it, and not just think it was acockamamie theme.”

This is very much a team effort. Louise is fully involved too.Says James, “Louise has been great, I couldn’t have doneit without her. She is my partner in every sense of theword. She had her own businesses when we met, and shestill does. I thought I knew enough to start my ownbusiness, but her own business experience has also helpedtremendously.”One of the challenges that James has faced is building ateam. He says, “One of the hardest things has been tobuild the right team. It’s not just the James Rusk show, andI’ve made a few mistakes, but we are now attracting greatpeople who want to work here, and who have the sameservice ethic. I think good people are attracted to goodthings.”Over the past year the Butchershop has continued to growits customer base and its turnover, in a difficult market.James admits it has not been easy, “I wanted to have aregular customer base, people who came back becausethey enjoyed the experience, and they have. We havegrown the business, but it has not been easy. We had astrong start, and if we had been complacent, perhapsthings would not have worked as well. One year is a dropin the ocean. We’ve got to do this year in and year out. Asfar as I am concerned this is forever, cont p20

“I’VE MADE A FEW MISTAKES,BUT WE ARE NOW ATTRACTINGGREAT PEOPLE WHO WANT TOWORK HERE, AND WHO HAVETHE SAME SERVICE ETHIC. ITHINK GOOD PEOPLE AREATTRACTED TO GOOD THINGS.”

JAMES RUSK

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RUSK’S ROOMWITH A VIEW

JAMES & LOUISE RUSK

but I am still learning. I look at companies like Buzzworksand Montpeliers and I really respect how they have fulfilledtheir customer expectations. I would like to do this here. Itwas nice to have the initial idea, but when it comes tofunctioning I needed to learn the complete A-Z. I’ve alreadymade a million mistakes, but I think I’ve made more gooddecisions than bad. When it all goes wrong, I try to bepositive. After all this year will pass and in the big schemeof things it will probably be insignificant.”When I suggest that he is one of the most dynamic newlicensees that I have come across, he says, “I’m a firmbeliever that you choose to feel how your feel. I come froma business family, and I know that business is a series ofdecisions and now my plan is kicking in. I’ve learned tomanage better, to buy better – I’ve certainly gainedconfidence when it comes to buying, and succeed inopening what I believe is a great steakhouse, cocktail andwine bar, with a good vibe. “We are continuing to invest in the property, which is anS&N lease, and the next project is improving our externalarea. I would like it to be one of the best outdoor areas inGlasgow and we do have a great view. Last summer wasgood, but I am hoping to do more this summer. I do thinkwe are blessed with this location. The Council is just in theprocess of re-doing the bowling green, situated just in frontof us, for the Commonwealth Games, and there is to be anew stand. This is great for us as it will bring even morepeople to the area.” It’s a 24/7 business for James and Louise. He explains,“The two of us strive every day to remind ourselves why weare doing this. There’s a constant buzz about this business.It possesses you. I can’t stop talking about it. I drive Louiseinsane. I’ve got ideas, ideas and ideas. We areexperimenting now with new events for instance we are justabout to do a big charity night in aid of Maggie’s. I’ve alsogot involved with the Glasgow Restaurateurs Association,I’m on the committee now.”So what’s next for the dynamic duo? “I would love to opena boutique hotel one day, but for the moment I am totallyfocussed on this.”

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DESIGN FEATURE BY SUSAN YOUNG

When James Watt and Martin Dickie announced they were planning to opena chain of BrewDog bars, no-one expected them to be average, andthey’re not. Their approach to the whole concept was also not traditional.

They wanted to open a chain of bars, which were like nothing else around, andwould lead the rebellion against big budget contemporary design barsAfter locating sites to buy, their first commission was the Aberdeen bar. They wanteda revolutionary pub brand, which would compliment BrewDog’s edgy punk reputation.Design company CM Design won the brief on the back of work they had done forCult and Superdry. Says Mark Brunjes, MD of CM Design, “We saw an opportunity to become interiordesign leaders – not followers. After some brainstorming the concept was born itwas Cold war chic meets abandoned factory. This was the starting point for theconcept. A masterpiece of Cold War design was ‘Palast Der Republik' in Berlin.Built when cold war warriors hid behind their angry wall and plotted against theWestern world. Sadly this little gem of a time capsule was demolished in the 1970’sdue to an over abundance of asbestos.He continues, “ We sent the clients a slide show of derelict and abandoned factoriesand the client immediately got it and knew this was what he wanted. In researchingabandoned factories in Eastern Europe, we discovered that there were company’swho were selling many fittings removed from these factories, including furniture,light fittings and clocks. We decided early on that we would use mainly recycledmaterial and we set about creating a crumbling industrial warehouse.”The original site in Aberdeen was formerly an old derelict pub, which had been

empty for a couple of years, while the Edinburgh site, although in disrepair, was onlyten years old. Says Mark, “In Aberdeen we were able to use some original features, but therereally weren’t any in Edinburgh.” The first job in both outlets was to completely strip the pubs out. In both units thestark stripped down interior now features materials such as old reclaimed gymflooring used as wall cladding, complete with old sports makings. Doors and wallsare clad in mild sheet steel, and brick, and in Aberdeen stone walls have beensandblasted. In Edinburgh it was a case of bringing in reclaimed bricks to add character. The barservery was built in reclaimed brick, with a chunky cast polished concrete barcounter.Mark explains, “The concrete bar tops were specially commissioned. Usually theyare only 30mm thick, but the client wanted much thicker bar tops and these onesare 100mm thick. The company behind them, Liquid Stone, were also used to highlypolishing the concrete for their clients, whereas for this concept we wanted themraw.”In both units the layers of false lowered ceilings have been removed and the originalceiling heights restored. In Aberdeen the clever use of space included creating falsemezzanine space above the toilets at the rear, complete with industrial galvanizedbalustrading. The exposed disabled toilet has been turned into a feature by claddingit in reclaimed gym flooring, with industrial galvanized balustrading above. Both pubs have the same lighting. Mark comments, “The lighting also took many

BREWDOG’SWAREHOUSE CHICMAVERICK BREWERS BREWDOG WERE NEVER GOING TO DO ‘AVERAGE BARS’. THEDRAM TAKES A LOOK AT TWO OF THEIR NEW CRAFT BEER OUTLETS.

ABERDEEN

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ideas from the industrial warehouse, with cable trays suspended for the ceilings,and with literally a hundred bare bulbs, suspended at different heights. Freshair and extract from the bar were from large circular galvanized steel exposedductwork.”Both bars have a mixture of polished concrete floors and Durbar a non-slip industrialsteel sheet flooring widely used in factories and on manhole covers. In EdinburghCM Design pulled back the linoleum to reveal a concrete floor, which they thenrestored. In Edinburgh they have also created restyled the entrance, with full height glazingwhich allows more light in. Says Mark, “With the high buildings around this couldhave been a gloomy bar, but by putting in the new glazing we have made what is asmall bar feel more spacious and have made it brighter.” In Aberdeen a new frontage was installed with new full height windows designed tocompliment the high ceilings and create a focal point at night.Fixed seating, small drinking tables with steel sheets on top, and a back barfeaturing broken white tiles, which had to smashed to create the look, all add tothe look. Explains Mark, “Most of the interior fixtures and fittings were sourced overa long period of time from eclectic sources such as architectural salvage yards,auctions, antique shops, eBay and even the occasional skip!”The last word goes to the clients, James Watt, MD of BrewDog, “The clean,industrial and unpretentious design is a refreshing change from the over-styled andunrewarding venues that dominate UK high streets, just as our beers are in starkcontrast to the norm.”Next up is a Glasgow bar, planning is already in, and it is expected to open in thesummer.

Glad to help BrewDog take anotherstep towards World domination!

Contact Mark Brunjes on 0141 341 0343 or [email protected]

Designers of Amarone / Barbarossa / Di'Maggios /Epicures of Hyndland / Ingram Wynd / The Italian Kitchen / The Italian Caffe /

Glenskirlie Castle & House / Kember & Jones / Kudos /Sonny & Vito / The Buttery / Two Fat Ladies / Zucca

Shortlisted in Restaurant & Bar Design Awards 2011 for BrewDog Aberdeen

EDINBURGH

MARCH 11 DRAM24

Wishing Malcolm andJosie Binnie every success

in their newest venture,the Inn at Longcroft.

Wallaces ExpressCrompton Way

North Newmoor Industrial Estate, IrvineKA11 4HU

The complete supplier to the Licensed trade

DESIGN FEATURE BY SUSAN YOUNG

BONNYBRIDGE PUB’STRANSFORMATION

Malcolm Binnie located his first two venues near water – theWheelhouse at Falkirk and the Boathouse at Kilsyth. Hislatest venture, The Inn at Longcroft, is also near water.

There’s a canal that you can just see from the beer garden. This new venture however is quite different in scale, andfrom outside looks like a typical village Inn. It’s an S&Nlease, like his other two, which says Malcolm, “definitelyworks well for me.” The Inn at Longcroft, near Bonnybridge, was formerly the MasonicArms, and it was pub that Malcolm drove past nearly every day. Herecalls, “It’s between both businesses, and I live nearby, so I passedit every day. I knew it had potential as a site, but it did need someTLC. It closed in January after being run as a pub and carvery. Butyou need massive volumes to make a carvery work. It also lackedsoul.”He continues, “This is another partnership with S&N. They did thefit-out and the structural work, and I’ve done the rest. But althoughwe have spent a bit more than I had planned, this has been doneon a tight budget.”Apart from the name change, the bar area to the left is alsounrecognisable. The former pub, the regulars say, looked a bit likea cave, all dark beams, plastic furniture and artex, a pool table anddarts board. Today the bar is a comfortable, inviting haven. The

beams have been covered up and the whole room has beencompletely replastered to give it a modern look. The predominantcolours are a warm rust and brown. A comfortable lookingchocolate leather sofa, and upholstered fixed seating, created byStevensons of Ayrshire, and modern bucket chairs and tablescomplete the look. The bar itself is quite small but has a designerElektra coffee machine. But this is one project that Malcolmundertook himself. Says Malcolm, “This was a much smallerproject and I felt I manage it myself, I didn’t think we needed adesigner.”He continues, “This had been a real football destination, andthat is not our market. But I didn’t want to dilute our offeringat the Wheelhouse, so we decided on a Country Pub &Kitchen theme. I gave a graphic artist I knew a brief to dosome cartoon characters, one of which was a romancharacter, which was a nod to the Antoinine wall, and this hasbecome our signature logo. We also developed a few othercharacters too, but we haven’t named them.”He continues, “I decided everything from picking the dulux colours,to the furniture and fabrics. I had used Stevensons before to doupholstery and fixed seating. They were initially recommended byMalcolm Simpson who also uses them. I’m very pleased with theoutcome, and I love the fabric.”

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TOP ROLETOP ROLEBut Malcolm also shopped for all the bric-a-brac. He tells me, “Inearly had to get a bigger car! I kept seeing things, and buyingthem, and would come into the pub with loads of bags”. One of hisfinds was a feature wall clock, another a lighthouse, and he alsosourced the wall lights, and flower arrangements, tealight holdersand candlesticks. While the bar on the left has a complete make-over, the restaurantarea on the right of the building, has also been revamped, althoughthe exposed stone walls and stone fireplace remain. The samecolour theme is used throughout and the same fixed seating, fromthe bar area, has been repeated. The chairs have been recycledfrom the carvery. Says Malcolm, “They were reasonably new, andwe didn’t buy new tables for in here either. However this area isstill a work in progress.”The carvery has not been touched, but over the following weeks itwill be repainted and the soft furnishings will be change. One of themain structural changes was the construction of a coveredwalkway to the kitchen, which is not attached to the main building.Says Malcolm, “S&N completed that part of the project. But all ourfood comes out piping hot and is covered.”He has also revamped and bought new equipment for thekitchen. Malcolm who is a chef, is passionate about the qualityof the food, and loves his kitchen gadgets, particularly hisThermodyne oven. Says Malcolm, “I have recommended it to somany people. I’ve also got a new pizza oven…it can cook a freshpizza from scratch in 90 seconds!”When The Longcroft is up and running to capacity, Malcolmexpects it to do in the region of 1,000 covers a week. He hasput Head Chef Gregor Ure in, and the menu itself is quitedifferent from his other places. The bar can seat 35, therestaurant 40 and the function suite 80. Says Malcolm, “I didn’tever think a day would come when I would have Macaroni on themenu! But we are offering good quality comfort food here. Weare also offering cookies and half pints of nuts and such like,which we don’t do anywhere else. But this is to give the place thecountry Inn feel. I think that The Longcroft will attract goodpeople. You can come here for a premium beer, and bring thedog, or come with the family. We don’t compromise on quality,and I think our customers will respect that.”This new concept has got arms and legs. It seems that TheLongcroft could be first of many inn and kitchens. Says Malcolm,“We haven’t done this under Townhouse Restaurants, but asHospitality and Restaurant Company. I think we could run 3, 4 or5 of these as a managed estate. It’s just an idea at the moment,but I do think this would work.” What is also still at the planning stage is the outside area, whichat the moment looks a bit neglected. Says Malcolm, “We’ve tidiedup the front, but we would like to increase the car park, takesdown a few of the larger trees, and landscape the area properly.That will be done in time for the summer.”Meanwhile while he contemplates his next project, he might wantto think about getting a bigger car!

BONNYBRIDGE PUB’STRANSFORMATION

MARCH 11 DRAM26

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LE FOR GEMMELLLE FOR GEMMELLWhen John Gemmell took over from Ian

Norman as Trading Director North forHeineken UK at the beginning of this year,

covering Scotland and the North of England, therewas a collective sigh of relief in the Scottish on trade.Although John joined from Heineken’s on tradecustomer contact centre First Point, which he headedup, he was a well known, and well regarded face inthe Scottish on trade, where his last role had beenas Regional Sales Director for Scottish Brewers. Arole that he had for eight years.Today John’s remit is far wider. His job now covers thewhole of Scotland and the North of England, whichmeans more travel for him. Says John, ‘I need to re-establish myself with the Scottish market, but I haveto bear in mind that my remit is wider reaching, andI will have to balance my time, here and there.” He continues, “The challenge is also getting to gripswith the difference in themarkets. While there aresimilarities, what sells inNewcastle is not the same aswhat sells here. Clearlydifferent brands havedifferent roles in the marketplace.”In Scotland it’s Foster’s andStrongbow that are thestrongest performers, but asJohn explains, Heineken’srange offers greatopportunities for licensees.He says, “ Is a real asset to the sales team to be ableto offer brands such as Foster’s, Strongbow,Bulmer’s, Birra Moretti, Heineken, John Smith’s, Soland Tiger, to name but a few. Our brand portfolio isour strength, and our ambition is to match the rightbrands to the right consumer on the right occasion”.After four years away from the trade, I asked Johnwhether he had noticed any real changes since he hadreturned. He told me, “It’s certainly been a tough threeor four years with the economy and the availability ofmoney. I think there has been a growth in hybrid non-wet led, food orientated outlets and the competitionhas definitely got sharper.”He continues, “The good operators have got stronger,they may not have grown their businesses, indeedsome seem to be consolidating, but they have madethemselves fitter.” With barely two months under his belt in his newpost, John has firm ideas about his role in Scotland,and indeed in the North but he tells me he had goodteachers. He says, “John Gilligan has certainly beenone of the earliest influences on my career, while

Brian Sharp too, was a great mentor. But John nowplans to bring his own experiences to the role andhaving managed the biggest drinks industry contactcentre in the UK for the past few years, he is likely tobe bringing some of that knowledge to the on tradetoo.Says John, “The way consumers spend in the sectorhas changed. There is little point reflecting on how itused to be, we need to focus on what the future lookslike. Some licensees wallow in the past, and say thepub industry is not what it used to be. That may bethe case. Large national customers and multipleaccounts are now the norm, but that doesn’t mean tosay there is not room in the market for goodindependent operators.” He continues, “I am not surethat our role is one which includes generating footfallto pubs. I’m not sure we can, as brewers, get folk outof the house. But what we can do is help ensure that

when they do go the pubthat they get a goodexperience. That’s wherebeing part of a company likeHeineken is beneficial. Wecan bring its best practiceethos and put it intopractice here.”John has been 23 years inthe business, and he hasspent the last 20 yearsworking for the samecompany, under its variousguises, but one of his first

roles was with Whitbread, with George Swanson fora boss. Says John, “When you think about it the youngteam that he brought together all these years ago,have significant roles in the trade today.”I suggested that this might bring more of acompetitive edge to his role. He laughed, “We do allknow each other pretty well, (Graham Baird(Belhaven), Stephen Glancy (C&C) and Ken McGown(SN&PE), but we all have a job to do and we all knowthe market very well. That’s all I’m saying.” This is a high profile role for John, and he has in thepast, very much operated under the radar. He says,“My previous job was a big job, but it was away fromthe spotlight. This by its very nature gives me more ofa public profile, particularly here, because I Iive inGlasgow, but as I have already mentioned, my remit isthe whole of Scotland and the North. For instancenext week I am in Edinburgh, Newcastle, the LakeDistrict and London! The key to my role will beensuring that even if people don’t physically see me,that they continue to hear from me.” I am sure that will be the case.

“THE GOOD OPERATORSHAVE GOT STRONGER,THEY MAY NOT HAVEGROWN THEIR BUSINESSES,INDEED SOME SEEM TO BECONSOLIDATING, BUT THEYHAVE MADE THEMSELVESFITTER.”

JOHN GEMMELL

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0870 24 24 608

DRAM MARCH 1129

Ten years I ago I reported how the MD’s of most of Scotland’sdrinks companies had just changed. There were new MD’s atMaxxium, Carlsberg, Scottish Brewers, Matthew Clark,

Caledonian Brewers and Tennent’s. A decade on the our topbrewers have done it again. The news that Mike Lees is leavingmeans that Steven Crawley is the only MD left in situ in thebrewing industry in Scotland. Times are changing!

Good for Diageo! It has severed its financial ties with AlcoholFocus Scotland after they declined to invite drinks companies to aconference, which the group was co-hosting with anti-smokinglobbyist ASH. It does seems slightly hypocritical for Alcohol Focus,in the first place, to taking funding from a company that makes itsmoney selling alcohol, when as anorganisation it appears to be soagainst drinks companies. Diageohas given Alcohol Focus £140,000 inrecent years, now it will redirectfunding to other alcohol educationprogrammes. AFS said it had decidednot to invite drinks firms to thesummit because organisers did notwant "vested interests" involved in adiscussion on possible public healthreform. Since AFS wouldn’t exist ifthere weren’t health issuessurrounding alcohol, don’t they have avested interest too?

We all know that Scotland has acultural affinity to alcohol, but that’swhy everyone has to work together toeducate, and to change social norms.It’s been suggested that healthorganisations want a zero-toleranceapproach to alcohol, what exactly isthis? Banning it completely? Are wegoing to go back to the days ofprohibition? We all know that won’twork. According to the GeneralRegister for Scotland in 2009 alcoholrelated deaths declined by 129%…one death is one death too many, butinstead of harping on about what weare all doing wrong, what abouteveryone that is drinking sensibly, getting some recognition. As aconsumer I am getting very tired of health professionals andpoliticians on their band wagons. it’s enough to drive you to drink!

Malcolm Binnie the man behind Townhouse Restaurants enjoysfilling me in on the virtues of his amazing kitchen equipment. Nowhe has a new pizza oven and he has been waxing lyrical about ittoo. He told me it could cook a fresh pizza from scratch in under

two minutes. I dared to challenge him. Before you could say“abracadabra”, his chef prepared one, and I was invited to thekitchen to see it cooking. It was actually done in less than 1 min30 secs. I was impressed…and it tasted good, in fact it tooklonger for me to eat it, than it took to cook!

Colin Beattie, of OranMor fame, has had a life changingexperience. He now has an iPhone, and knows how to work it! Lifefor his team will never be the same, especially since he has onlyjust realised that his flagship outlet didn’t have wi-fi in every area!

When I am interviewing people, the two pub companies that arementioned time and time again as a benchmark for success, are

Montpeliers and Buzzworks… perhaps the twocould get together and run a licensed tradeconference on best practice?

Bowmore has launched its Bowmore Ben NevisChallenge – which supports Capability Scotland.But this is not just a fund-raiser. Teams ofdisabled and non-disabled people come togetherto complete the challenge which involvesclimbing Ben Nevis. Twelve teams of six will beled by disabled people, with a variety ofimpairments, to the summit. If you fancy putting forward a team, theminimum sponsorship requirement is £5K. Formore information visit www.capability-scotland.org.uk/ bowben

On the subject of whisky, we completed ourWhisky Speed Tasting events last month, andthey went down very well. Thanks to everyoneinvolved, see the pics on page 34 to get aflavour of the event. More than 500 peoplecame and tasted whisky. The favouriteaccording to our guests was Jura Prophecyfollowed by Benromach 10 year old fromGordon & MacPhail.

Talking of G&M I really enjoyed the launch oftheir, 70 year old Glenlivet, which took placerecently at Edinburgh Castle. This companyreally does punch above its weight when itcomes to launching a product in style! The 40’s

styled theme was a real hit, and the whisky itself was very tasty,but at over a £1,000 a nip, I’m just glad I was able to sample iton the day!

There are less than 90 days to go to the DRAM Awards. Myown personal Ground Hog Day! But what’s great is that I get tomeet a whole load of new people... that’s the fun bit. So if youthink you have excelled this year, get your entry in now.

SUESAYS

MARCH 11 DRAM30

MacKenzie Stores, Staffin,Isle of Skye

• A well established licensed grocersand petrol pumps in the stunningcoastal village of Staffin, Skye

• Excellent trading position on a busymain road

• Main retail area, store room,external store, customer parkingand petrol pumps with forecourt

• Good turnover resulting in a goodprofit conversion rate

• An easy-to-operate business modelin a highly desirable location

Offers Over £99,000 (Freehold)

Dalrachney Lodge Hotel,Carrbridge

• Exceptional Edwardian Highlandcountry house hotel set in 2 acres ofground

• Outstanding trading location in thehistoric village of Carrbridge in theCairngorm National Park

• 11 outstanding letting rooms with en-suite / private facilities plus a detached2-bedroom self-catering cottage

• Spacious 4-bedroom owner’saccommodation plus excellent serviceareas


Torr House Hotel,Elgin

• Impressive city centre Hotel with asuperb trading location in the ever-popular City of Elgin

• Substantial Victorian property withoutstanding customer and servicesupport facilities

• Benefiting from reliable year-roundtrading presenting a “home andincome” lifestyle opportunity

• Strong growing turnover with goodprofit conversion rates

• 8 most comfortable en-suite lettingbedrooms and exceptional 2-bedroomowner’s accommodation with excellentfamily space


Amaryllis Guest House,Cullen

• STB 3-star wholly refurbished, fullylicensed Highland guest house.

• Prime roadside trading location in thepopular seaside town of Cullen.

• An exceptional “home and income”lifestyle opportunity.

• 8 excellent E/S Letting Bedrooms withsuperb public areas.


Crown Hotel Guest House,Inverness

• Excellently situated adjacent to the citycentre of Inverness in the sought afterCrown area

• Good quality Highland Guest House withcharacter and charm in an excellenttrading location

• Easily run “home and income” lifestyleopportunity

• 6 good quality letting bedrooms andseparate O/A


Golspie Inn, Golspie,Sutherland

• Substantial, attractive and traditionalSTB 3-Star Rated Highland Inn with 14en-suite letting rooms

• A growing business supporting strongyear-round trade

• Excellent location with large prominentfrontage onto the busy A9 trunk road

• Includes 3 self contained flats offeringspacious accommodation for ownersand staff

• Detached bungalow in the groundsoffers scope for further development


Foyers Bay Country House,Loch Ness

• Rarely available Victorian villa licensedHighland guest house with stunningelevated views to Loch Ness

• Easily run, highly profitable, “Homeand Income” lifestyle opportunity

• Includes 6 excellent en-suite lettingbedrooms and sumptuous guestfacilities

• O/A with views over Loch Ness, selfcontained kitchen and ensuite bedroom

• Significant well maintained groundswith expansion potential STPP


Glenan Lodge Guest House,Tomatin

• Charming, traditional Scottish8-bedroom AA 4-Star licensed guest house

• Consistent trading performance with excellent rising turnover andprofitability

• Includes fishing rights on a 2 mile beat of the River Findhorn

• Generous owner’s accommodation and selfcontained ground-floor flat

• Spacious gardens with views over the Monadhliath Mountains

Fixed Price £478,000

York House,20 Church Street,Inverness IV1 1EDTel: 01463 236123

Email:[email protected]

Confidentialvaluations

without obligation

No Sale No Fee

Please contactPaul Hart on

07799 896931or Heather Moorhead

on 01463 236123

0403

PRODUCTS

Suntory Whisky has confirmed its position as one of the world’s leadingwhisky distillers after receiving two top honours from Whisky Magazine.Suntory Hibiki 21 Years Old won received the trophy for the "World's BestBlended Whisky" at the same time, Yamazaki 1984 took the award for"World's Best Single Malt. The awards were presented at the WorldWhiskies Awards 2011. It is the fourth time that a Hibiki blended whiskyhas received the award. The judges said of Hibiki 21 year old, “This is awhisky with a richness of taste and flavour, with the perfect balancebetween strength and smoothness”. Of the Yamazaki 1984 they said, “Thisis a unique whisky whose flavour is imbued with a Japanese touch.”

The Baltic Beer Company has revealed a fresh, new-look bottle for ViruPremium Estonian Beer which has been designed to reinforce the 'art-deco' roots of the brand and increase across-bar stand out. The redesignof the octahedral bottle represents a series of subtle but significanttweaks to the existing packaging rather than an entirely new presentation.Key changes include: a deeper, stronger neck label to create greaterbrand visibility; Utilisation of font and imagery which evoke the 1920-30’sBaltic region; and a screw cap has been replaced by a crown cap.Director of Baltic Beer Company, Paul Baxendale enthused, ‘‘The time wasright to refresh the brand and we are delighted with the results.”[email protected] 020 7739 1333.

03SUNTORY WHISKIES

02

Privately owned Bruichladdich distillery, renowned for their Islay singlemalts, has produced a truly artisanal dry gin for the first time, flavoured byan unprecedented 31 botanicals. 22 of the botanicals were harvestedfrom the Hebridean island, including a rare subspecies of juniper, beforebeing distilled on the unique Lomond still, Ugly Betty.Jim McEwan, master distiller, said: “This is no re-a, centrally-produced gin.This has genuine Islay provenance, authenticity - even historicalprecedence.”A total of 2,500 cases (6/1) of the first release will be bottled atBruichladdich at 46% with Islay spring water, without chill-filtration, andwill be available from Gordon & MacPhail. It is expected to retail at around£28. Tel: 0141 848 8536 Web: www.bruichladdich.com

02THE BOTANIST GIN

BACARDI has extended its range with the launch of: BACARDI Mojito andBACARDI Cuba Libre. The premium packaged cocktails, under the nameBACARDI Originals, are available exclusively to the on-trade. Available in275ml bottle, they are designed for 18 – 24 year old males as a refreshingalternative to beer. Nik Krys, BACARDI Marketing Manager, comments“BACARDI rum was used in the very first Mojito and Cuba Libre, so theseare authentic serves. BACARDI Originals liberate cocktails so cocktail loverscan get credible drinks in every great bar. They will help publicans andbartenders to drive sales and profits with a wider choice of great serves.”

04BACARDI ORIGINALS

01VIRU

BIERE ECOSSAISCRUACHAN, AVONBRIDGE, FALKIRK FK1 2NL

Q1 Are you a publican inCentral Scotland?

Q2. Do you get your beers,spirits and kegs from

Biere Ecossais?

If the answer to Q2 is NO, you are losing profit!!Deal with the fastest growing wholesale

distributor in Scotland and phone Claire on

01324 860001WE ARE CONSISTANTLY THE CHEAPEST AND ALWAYS THE BEST

CASE PRICES AND PROMOTIONS ALWAYS AVAILABLESMALL ENOUGH TO CARE, BIG ENOUGH TO DELIVER

01

04

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ROUNDUPGLASGOW & EDINBURGHWHISKY SPEED TASTING

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 Manager: James Devlin •Advertising Manager: Lynn Kelly • Advertising Executives: Martin Cassidy, • Administration: Kate RobinsonPublished 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 inany form without the written permission of the copyright holder and publisher, application for which should bemade to the publisher. Articles published in this magazine do not necessarily reflect the opinions of thepublishers. © Media World Limited 2011.

DRAM recently held a series of “WhiskySpeed Tasting” events in Glasgow &Edinburgh.Thanks to all our fabulous whiskyhosts - Alec, Gordy, Scott, Chris, Geraldine ...especially Frank Murphy who didevery night with a different and very loud shirt!

▲

Celebrated chef Albert Roux OBE dished out Michelin-starred advice to students at City of Glasgow Collegeraising £500 for Scottish charity, the HospitalityIndustry Trust (HIT) Scotland recently. French-bornAlbert mentored a group of Higher ProfessionalCookery and Hospitality students to deliver a mouthwatering rustic French lunch experience but featuringtop quality Scottish produce, and inspired by the styleof food Albert’s mother would have cooked for Sundaylunch. The fundraising event which took place atScholars’, the popular college training restaurant onCathedral Street, was attended by the great and goodof Scottish hospitality, including top chefs, hoteliersand restaurateurs group. David Cochrane, ChiefExecutive of HIT Scotland, said "The chance to meetone of the world's best chefs was a wonderfulopportunity for the students. It's an experience that Ihope will encourage them to reach the top of theirprofession in the future. HIT Scotland is very gratefulto City of Glasgow College for their financial supportbut for also organising a great event like this, which willinspire young talent in the industry.” "Student chef KatyDickson said, "To cook with Albert Roux was a hugehonour, although slightly nerve-wracking. He is one ofthe world's best known chefs and has mentored somany top names including Gordon Ramsay andAndrew Fairlie. To think we could follow in theirfootsteps is really exciting."

ROUX INSPIRES STUDENTSAND RAISES CASH FOR HIT

www.glengoyne.comGlengoyne actively encourages responsible drinking – slow down

Slow!Glengoyne is distilled slower than any other single

malt Scotch whisky. We use air-dried malted barley,

rather than using pungent peat smoke and nurse the

spirit through our stills at around one-third of the

normal rate. This creates a smoother, more complex

whisky in which all of the delicate flavours are freely

allowed to express themselves – The Real Taste

of Malt. As the pace of life speeds up around us,

SLOW DOWN and enjoy a Glengoyne. Sit back, relax

and take time to savour its unique, subtle flavours.

At the Glengoyne distillery we never rush anything.

Neither should you.

Distilled more slowly for the highest quality. Glengoyne - THE REAL TASTE OF MALT

www.legacyoftaste.co.uk

DRAM March 2011

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