DRAM November 2012

267DRAM MAGAZINE

NOVEMBER 2012

ISSN 1470-241XDRAM

Stephen flannery & michael johnSon interview • wine Supplier Special

DRINKS RETAILING AND MARKETING

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DRINKS RETAILING AND MARKETINGRUN YOUR OWN

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NOVEMBER 12 DRAM 3

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DRINKS RETAILING AND MARKETING

WELCOME CONTENTSNovember 2012

FEATURES

REGULARS

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

11 BLOG SPOTAlasdair Hamilton of Molson Coors give us his lowdown.

07 BRAND NEWSAll the latest brand news.

13 SCOTLAND’S WINE EXPERTSWe take a look at six of Scotland’s top wine companies.

21 THE DRYMEN INNJason Caddy paid a visit to Drymen’s newest Inn.

16 BEST COMPADRESStephen Flannery and Michael Johnson speak to Susan Young.

29 SUE SAYSStraight talking from our very own Editor.

Time is � ying in and there is no shortage of news to report. The number of new places opening before Christmas is

certainly keeping me on my toes. This issue we have an interview with Stephen Flannery and Michael Johnson who have recently opened Compadre Brutti in Virginia Court and on our news pages you’ll see a variety of other places that are either just about to open, or which have opened in the past month. There is also an article featuring Scotland’s top wine companies - the focus here being wine and not the supply of spirits. Our design feature highlights The Drymen Inn and the new public areas at The Hilton at William Street in Glasgow.This month we also publish our Winter Cocktail book - so hopefully it will give you some ideas for your Christmas cocktails. While our roundup pages feature photographs from David Urquhart’s retiral dinner in Elgin.

Roll on next month.

Susan [email protected]

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4 DRAM NOVEMBER 12

NEWSALL THE NEWS ON PUBS, BARS,

The Scaramouche has re-opened at Elderslie Street in Glasgow. The original pub closed more than a decade ago, and subsequent owners changed the name, but now the pub is owned by Dennis O’Keefe who previously owned MacPhabbs on Sauchiehall Street, and he has restored the name, and given the pub a revamp.

Bonomi rocks up with Rock Lobster

Bling & Bubbles

Rock Lobster Seafood bar and Grill is a new venture from chef and entrepreneur Stephen Bonomi, formerly the man behind Arisaig. He has gone into business with Gordon Cameron. As the DRAM went to press they were just waiting on their licence coming through for the Virginia Court premises in Glasgow. Stephen told DRAM, “After all the years of doing Arisaig I wanted to do something different, and Rock Lobster was my father’s favourite dish. It also ties in my two great passions – food and music.”The menu at Rock Lobster features many dishes from Stephen’s family. He explains, “My family emigrated to Australia and the “Continental grill” and the “Bistecca grill” were two restaurants that our Grandmother owned in Australia. They moved from Italy and basically put the food and recipes they ate at home on the

plate in the restaurants for potential customers. My Grandmother, always in black and speaking nothing but Italian, placed great importance on patience when cooking and the simplicity of ingredients that matched. My father developed this further with awareness and respect for customers as the restaurants became more of a business. This is what made us and Rock Lobster is our tribute to those times.”

This month sees the opening of Caffe Borsa in the Dundee Royal Exchange building on Panmure Street, formerly home to Dundee Chamber of Commerce and the city’s Stock Exchange. Property entrepreneurs John Gibson and Ross Morrison, have spent £500K renovating the building to create a new 1,500 sq ft licensed coffee house. Says John, “The idea behind Caffe Borsa is that it is a home from home; a genuine neighbourhood coffee house where the emphasis is on getting into a horizontal state of mind.” It will also double as a live acoustic performance venue in the evenings.John continues, “An integral aspect of the building’s transformation has been signi� cant investment in cutting edge digital technologies to enable us to offer customers free accessibility to wi-� and full engagement with mobile devices and other digital platforms, thereby taking an historic location into the vanguard of the digital age.”

Dundee’s Caffe Borsa embraces digital age

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NOVEMBER 12 DRAM 5

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LaSalle Investment Management has bought Edinburgh’s infamous Cowgate � re site, formerly the site of the Gilded Balloon and the University of Edinburgh School of Informatics, in a deal worth £30.6m. Work has now commenced on the new development which will become home to an Ibis hotel, various restaurants and shops too. It is expected to be completed a year from now, more than 11 years after the original � re. The good news for fans of La Belle Angele, the live music venue that also perished in the original � re – is that it will re-open in the basement, and is expected to have a 500 capacity.

Irvine’s Gulab restaurant has been taken over by boxers Danny and Ronnie Singh. The youthful duo have spent in the region of £150K turning the restaurant into a stylish eatery and bar, specialising in contemporary Indian food. But they have had some mentoring from... Uncle Balbir.

RESTAURANTS AND HOTELS TOO!

Congratulations to...

Aberdeen hotelier Stewart Spence has been honoured with a lifetime achievement award at the Northern Star Business Awards. Stewart, the owner of the Marcliffe Hotel and Spa, at Pitfodels, received the accolade in front of more than 800 dinner guests for his 50 years service to the licensed trade.

November sees the opening of Thai restaurant group Chaophraya’s � rst Edinburgh outlet. As revealed in the DRAM a few months ago, the operator is set to open in the former Oloroso premises on Castle Street. The news was con� rmed after the company secured £2.4m of investment from Santander’s Breakthrough programme for SMEs. The investment will also be used to extend its original Leeds restaurant and open another new site at the start of 2013. Other Chaophraya restaurants currently exist in Liverpool, Manchester, Shef� eld and Birmingham, as well as Glasgow. The group, which was founded in 2004 by Martin Stead and Kim Kaewkraikhot, opened its Glasgow outlet, the largest Thai restaurant in Europe, earlier in the year. The new Edinburgh establishment which will employ 30 people is expected to open in November.

Chaopraya set for Edinburgh

Talk about looking after your VIP clients. Scottish jeweller ROX has unveiled a brand new Laurent-Perrier champagne bar in its private shopping lounge, the Thrill Room, at its new £1m � agship store in the Assembly Rooms on George Street, Edinburgh. It is, say the company, the � rst and only one of its kind in UK retail. Only in Edinburgh!

The latest venue/cafe and bar to open in Sauchiehall Street is Broadcast. The new venue is the brainchild of Paul Cardow of PCL, the company which for the last few years has been ensconced at The Captain’s Rest on Great Western Road. Broadcast, which is situated beside Box and Nice n’ Sleazy’s, on the site of the former Local, will also specialise in live music.Meanwhile after a deal with with Brian Reynolds, Andrew Maitland and Iain Quimby fell through, The Captain’s Rest was sold to Maclays. That deal concluded late October. Maclays are actively looking for further acquisitions, particularly pubs turning over in excess of £750K.

Broadcast brings a new vibe to Sauchiehall St

Have you heard?

Hyde Glasgow is a new bar and grill set to open in the next few weeks in Partick. Hyde is rather an appropriate name for the bar, which is ‘hidden’ around the corner from The Three Judges. This new bar is at 9-21 Partick Bridge St, and the team behind it are the Fox family and Ian Donaldson. Eddie Fox Junior told DRAM, “ Hyde is a unique offering for the West End, that I’m sure will appeal to everyone, but especially an older clientele. The space is huge, with two large areas with lots of seating. There will be an upmarket Steak and Seafood restaurant, and a bar with a large mezzanine.” It will open later this month and will be licensed until Midnight. More next month.

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NOVEMBER 12 DRAM 7

BRANDNEWSALL THE LATEST BRAND NEWS

LIQUEURS

Cellar Trends has taken on the distribution of LICOR 43, which is distributed in over 60 countries, making it, say the company, Spain’s most widely exported liqueur. Terry Barker, Cellar Trends director of marketing, says, “LICOR 43 adds weight to our portfolio of over 40 premium spirits and liqueurs. The unique recipe of LICOR 43 makes it ideal as a sipping liqueur over ice and as a key cocktail ingredient. This enhances our position as a champion of the UK cocktail sector.”Emilio Restoy Cabrera, Managing Director of Zamora Group says, “The UK is a key strategic market for LICOR 43. It represents the highest potential and growth opportunity in Europe for the Group’s flagship brand.”

whISky

Gordon and MacPhail adds to its Private CollectionGordon & MacPhail has added two new expressions to its Private Collection range. They are the Ledaig Distillery St Joseph Wood Finish (45%) and the Balblair Distillery Crozes-Hermitage Wood Finish (45%).

Both malts were distilled in the early 1990s and embody the flavours and characteristics of single malts aged in French casks. Only 2,000 bottles have been released for worldwide sale.Michael Urquhart, Managing Director of Gordon & MacPhail, said, “For generations Gordon & MacPhail has built up a stock of single malts of various ages and strengths from distilleries throughout Scotland. As a result, our portfolio is wide and varied and includes single malts to suit different tastes and price points. “The latest expressions released under our Private Collection range enable whisky enthusiasts to explore how the characteristics of the single malt are complemented by the characteristics found in these high quality French casks.”Gordon & MacPhail’s Private Collection includes over 300 expressions, aged 5-70 years and vintages from 1938. Each addition to the Private Collection is personally selected by the company’s directors.

Speyburn Highland Single Malt Scotch Whisky has unveiled a new version of its 25 year old expression, featuring a premium silver design and a personal signature from the distillery manager. In fact, every aspect of the packaging has been redeveloped. The elongated bottle features an etched version of the Speyburn logo, and a new metallic silver label enhances shelf presence, with each bottle presented in a silver-toned wooden box Also included are two engraved tasting cups and the boxes are hand-signed by Distillery Manager Bobby Anderson.

Pamela Stewart, Brand Manager for Speyburn, said, “We have always known that our 25 Year Old whisky was very special and that it needed an equally special presentation to reflect that quality and distinctive character. I am extremely pleased with the finished result of our redesign which uses our classic Speyburn motifs but in a fresh, modern and luxurious way. This will be a whisky that catches the eye as well as the taste buds of those who love fine whisky all over the world.”

Silver lining for Speyburn

Aberdeenshire distillery GlenDronach is producing a new cask strength expression which will be bottled this month. Personally selected by Billy Walker and designed to supplement the core range of 12, 15, 18 and 21 year old vintages, the GlenDronach Cask Strength has been matured in a combination of the finest Spanish Pedro Ximenez and Oloroso Sherry casks. The first batch comprises some 12,000 bottles.

TEQUILA

Diageo and Jose Cuervo International have revealed a £2m investment to reinvigorate tequila brand, Cuervo Especial, using the strap line ‘WHO’S IN?’Research by Diageo GB into consumption patterns has found tequila is almost always introduced into consumers’ nights by ‘the instigator’ of the group asking “WHO’S IN?” To harness this a host of engaging activities that champion the instigator and enable the target audience to create their own intense shared experiences have been created.Anja Weise-O’Connor, Global Marketing Manager for Jose Cuervo International, says, “The shot category has grown in popularity in the GB on-trade, with friends using the format to create the ultimate group experience. This campaign is like nothing we’ve launched before and by championing ‘the instigator’, consumers will be able to shape their own unique and powerful sharing occasions which they will never forget. By raising the brand profile amongst existing and new consumers in the category, the campaign will boost incremental sales as groups look to recreate their own experiences in the on-trade.”

CUERVO GETS £2M SPEND

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8 DRAM NOVEMBER 12

BRANDNEWSALL THE LATEST BRAND NEWS

ENERGY DRINK

The Red Bull branded mission to send a sky diver plummeting from the highest ever point above the earth last month has smashed records for live online viewing.More than eight million people watched Red Bull’s live YouTube feed of Felix Baumgartner becoming the � rst skydiver to break the speed of sound as he jumped from more than 24 miles above the earth.The � gure exceeded what is thought to be the previous high in 2009 when seven million people simultaneously watched the live feed of US President Obama’s inauguration, according to Akamai Technologies. Baumgartner’s record breaking feat was also broadcast on more than 40 networks across 50 countries.The energy drink now plans to follow up the enormous reach of the stunt with a TV documentary that will air later this year.More than three million tweets were sent about the jump the following day, including those from people encouraged by Red Bull to send their questions for Baumgartner’s post-jump press conference.

GIN

Darnley’s View has introduced a new range of cocktails for its recently launched Spiced Gin designed by Jason Scott, co-owner of Edinburgh cocktail bars, Bramble and Last Word Saloon. The cocktail range was inspired by the botanicals in Darnley’s View Spiced Gin and showcases and accentuates the � avours in traditional cocktails with a contemporary twist. The range includes Spiced Ginger Martini, Spiced Gin East India Daisy featuring IPA and fresh juices, a new recommended serve with ginger ale and a hot Spiced Gin punch.William Wemyss, Managing Director of Darnley’s View, said, “Jason’s knowledge and attention to detail has produced an ingenious array of delicious drinks which will surprise and delight discerning

cocktail drinkers.’’For more information visit www.darnleysview.com

VODKA

Diageo is launching a £7m marketing push encouraging fans to suggest new drinking occasions for its Smirnoff vodka range, as part of its ‘Nightlife Experiences’ global campaign.The ideas will be shared on YouTube, Facebook and Twitter with the hashtag #YoursForTheMaking, and will revealed in a series of ‘Nightlife Experiments’ across the UK, in the � rst quarter of 2013.It will be supported by a TV ad entitled ‘Nocturnal Awakening’. The advert uses the strapline ‘Go make the night. It’s up to you’ and features several scenes of ‘nightlife experiences’

including people taking showers in glitter and a piano being � lled with ice and Smirnoff bottles.Emma Sherwood-Smith, marketing manager for Smirnoff Western Europe, says, “With ‘#YoursForTheMaking’ we are asking our consumers to unleash their own inner spirit of inventiveness in their drinks and nightlife choices in order to have an even better time. We are working with leading nightlife curators to inspire and facilitate innovative new nightlife ideas, which continue to challenge conventions and inspire people to try something new.”

£7m marketing push for Smirnoff

Grey Goose is now running a new £1.5m media campaign designed to raise awareness and drive trial during the key pre-Christmas trading period. High pro� le outdoor advertising will feature in UK cities, including Edinburgh. There will be national broadsheet newspaper and lifestyle magazines advertising and the campaign will also be supported by on-going social media activity on both Facebook and Twitter.

Christmas is coming… Grey Goose is getting fat

Red Bull hits new highENERGY DRINK

cocktail drinkers.’’

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NOVEMBER 12 DRAM 9

• The premium 4% draught lager market is in significant growth of +6% volume and +12% value MAT1

• Kozel is a genuine world beer at 4% ABV, brewed in the Czech village of Velke Popovice since 1874

• It is an easy to drink, smooth, flavoursome lager with a full body

• Kozel is the most widely exported Czech lager2 and is enjoyed by 8 million “friends” around the world

1. CGA Strategy On Trade MAT to 07.07.12. 2. Canadean 2011

• Distinctive toughened glassware

• Unique draught fount

• Point of sale that engages consumers

• Staff Training

• Incentives

• Consumer activations that will support Rate of Sale

The world’s firsT Pilsner, from which all oThers derive

Pilsner Urquell is the world’s first ever pilsner lager, and is still brewed in Pilsen in the czech republic. all other pilsner style lagers, which make up over 66% of the world’s beer, owe their existence to the creation of Pilsner Urquell in 1842.

The PerfecT balance of sweeTness and biTTerness

with a hoppy balance of subtle sweetness and distinctive bitterness, wrapped in a crisp body, Pilsner Urquell rewards drinkers with a full-flavoured taste experience.

4.4% abv wiTh a fUll bodied flavoUr

Pilsner Urquell is a genuine czech import making it the true, authentic choice for UK consumers, which gives you the perfect opportunity to trade up your customers to a full flavoured world beer.

THE ORIGINAL PILSNER FROM PILSEN

1. Pilsner Urquell fount evaluation, conducted via cardinal, november 2011

GeT in ToUch

Please contact miller brands UK limited on 01483-264118 for more information on stocking Pilsner Urquell.

sUPPorT PacKaGe inclUdes• Premium Pilsner Urquell glassware.

Tankard trials increased ros by 6% in outlet1

• new premium fount to deliver an authentic side pour experience

•monthly visits from your local Pilsner Urquell representative•engaging point of sale to create strong brand visibility•Premium sampling activity

DRAM 267.indd 9 25/10/2012 10:48:57

“The wine expertise and support from Inverarity has, for many years, been second to none and continues to be a critical factor in the growth of G1 Group.

“The team’s “can do” attitude is always refreshingand is backed up by the highest levels of customer care, service and support.”

David Tracey | Director of Brands and Standards, G1 Group

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“We have had a long and extremely good tradingrelationship with Inverarity Morton; they understandour needs and deliver on service, just what we, as acompany, want.”

Graeme Arnott | Director, Caledonian Heritable

DRAM 267.indd 12 26/10/2012 10:06:33

NOVEMBER 12 DRAM 11NOVEMBER 12 DRAM 11

THE BLOGSPOTAs I write this, from our of� ce window I can see the

autumn sunshine � lling the sky, yet everyone is wrapped up to keep the cold at bay – is that summer � nished

already? Not a summer of huge cheer for licensees & pubs, with the Olympics & Euros being stay at home occasions and the weather discouraging a walk down the local. Already I am hoping that Summer 2013 has more to offer!There may well be a chance to make up lost ground with the fast approaching festive season and the long run of works nights out, and other events that bring “lapsed” visitors back out the pub. A couple of key operators in the trade have been telling me they are already up on last year regarding bookings for Christmas at this early stage, let’s hope that those green shoots turn into great oaks ! I’ll let you into a secret right here – this is my second go at writing for the blog, Susan’s editorial advice was “let people get to know you” and “don’t be too corporate” after the � rst try, where I went deep into a recent report about the plight of the community pub in Scotland. Important though the � ndings were, they have been widely carried by trade & consumer media, so I will lay off the lessons within. My chosen tack now is to try and live up to the advice using some observations of the On Premise in Scotland since I took this job on, some 18 months ago.Getting to know me � rst in less than 30 words – Married, 3 kids, 1 dog, brewer by trade, Aberdeen FC fan by choice, pub go-er by upbringing, 12 years in On Premise, proud Scot, always learning. Done.Having been brought up on Speyside, the summers were all about outdoors, walking, � shing etc, but between the two clock changes of Autumn and Spring, we were all about going to the pub. Monday was Pool night, Wednesday football, Thursday darts and the weekend until chucking out time. Halcyon days and my love for pubs was cemented (Hello to

the Grant Arms, Fochabers!).This love has never gone

away and the move back to Scotland has reminded me how great the pubs and publicans are up here. Tourists visiting the UK, quote “the

British pub” as the third highest reason for

coming here – we need to capitalise on that more

as an industry with “the Scottish pub” as a feature of

Scotland itself.There are genuinely so many

fantastic places to go drinking in our cities and towns, with such

diversity of offer, drinks range, food choice and I am still � nding new places every week! Take an hour in Edinburgh and visit the Halfway House, the Golf Tavern, the Jolly Judge, Hemma, Indigo Yard to see what I mean.The one stand-out for me though has to be the people involved in our industry across

our land. From Dennis Forsyth in Fraserburgh, brimming with ideas, Philip Manson in Lerwick with great retail standards, Michele Pagliocca in Glasgow with unique creativity, the Montpelier team with their training excellence, Jim Anderson in Fortrose with his beer range, the list would take hours. Each of these publicans and hundreds more besides have worked out how to take on the “big boys” of Wetherspoon et al and be very different. Vive la Difference.So the pubs are great, there are fascinating people running them, why the doom and gloom? Why when I was out last Thursday night were all the pubs reporting slow sales and empty seats?Leaving the obvious economic downturn aside, I have two points of view here, again 2 ways in which the trade up here differs from ROUK (Rest of UK).First of all external investment. There are so many sites with potential, match that with creative, experienced people and all that is missing is the investment to get these sites improved or started up. My disappointment stems from the lack of external investment available from � nancial institutions and private � rms to get these ideas into reality. When I moved up here we actively engaged with several � nancial sources and what became apparent quickly was that there was little appetite from any quarter to back growth.There are a small number of suppliers like us who offer investment, but we cannot fuel the growth without external help. The banks need to look harder at our sector, not downgrade it carte blanche and encourage investment to attract more drinkers back to the pub.Secondly, and I do not wish to cause offence, but in my opinion the Scottish On Premise needs a stronger, independent, cohesive voice on the challenges to, and the value of, our sector. Don’t get me wrong, there are many people who do crucial work in many organisations and they should be applauded for this, as most of these are voluntary positions, however I often wonder if we had a single, unanimous, independent, PR savvy Scottish body that was free from vested interest and relentlessly championed the On Premise if that would grab the attention of the Scottish public and policy makers to try and prevent the general public feeling growing that this is an area of Scottish life that is not worth � ghting for, along with the 75,000 jobs reliant on it. To try and bring this to life, I think we need an equivalent to the NFU that pushes the plight and virtues of the farming industry, so much so that they have been featured on the 10 o’clock news speaking at how their way of life is threatened by too much rain / too little rain / prices paid by large retailers etc. Imagine the same type of focus and airtime for our industry and all the good it could do to get people and politicians to support their local pub or bar. Anyway, I am thoroughly enjoying the challenge of the dynamic and changing pub market and these two areas in part would see more of a future for people joining our industry, as there is a lot to admire already.Please enjoy the Christmas festivities and I hope the next few months see people going out to enjoy one life’s greatest pleasures – a drink down the pub with good friends.

Alasdair Hamilton On-Trade Sales Director Scotland

Molson Coors

Michele Pagliocca in Glasgow with unique creativity, the

Alasdair Hamilton On-Trade Sales Director Scotland

Molson Coors

DRAM 267 (32 PAGE).indd 11 29/10/2012 12:55:10

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

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

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

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

To open an account or to find out more please contact us on: 0141 429 0888 (Scotland) or email [email protected]

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

DRAM 267.indd 14 26/10/2012 10:09:52

NOVEMBER 12 DRAM 13

Wine suppliers around the country have found themselves with an opportunity to pick up some new business following the demise of Waverley TBS, but for licensees its been a bit of a rush job getting new suppliers on board, after all wine lists are not put together at the drop of a hat, especially with Christmas looming. So if you have not yet decided who to put your business with here is...in their own words, a guide to six of Scotland’s top wine companies.

ALLIANCE WINE Background: Since 1984 Alliance Wine has been going beyond boundaries to exceed the expectations of our customers in the independent on-trade and specialist retail sectors of the market - with our team focussed on supplying outstanding, characterful wines to the premium restaurant and hotel business.Unique in Scotland, Alliance boasts 2 Masters of Wine (one of which is Giles Cooke pictured) who not only supply valuable expertise on all wine matters but add knowledge of global wine commerce which brings bene� ts to all of Alliance’s customers. The most tangible bene� t can be seen in the award winning portfolio (International Wine Challenge Wine List of the Year 2012) which champions high quality, modern classic producers from over 15 countries and in the increasingly important own production projects.Company Ethos: Passionate about Wine, Passionate about the Business of WineWhat would Alliance advise licensees to look out for when appointing a wine supplier? Sound quality wine is now a given and any supplier not capable of delivering a high quality, consistent range of wines that meet your business criteria needs to be disregarded. The very best suppliers offer so much more. Wine List production, expert advice and training are now also part of the essential mix. To really stand out, align yourself with people that have the same passion, insight and dedication that you have. People that go the extra mile to make their business stand out - and in turn your business will stand out too. Demand initiaitve, analysis and results. Don’t be complacent or scared to ask - wine is what we get passionate about but we get equally passionate about making wine work for you.Brands: Our Key House Wine Brands would include, Castillo del Moro, Spain, DeAlto Rioja, Spain, Bella Modella, Italy and Palazzo del Mare, Sicily. Our Customers: Our customer include the spectrum of the premium on-trade in Scotland from large, innovative, high quality multi site operators like the Montpelier Group, through to individual Michelin starred restaurants such as Kitchin, Martin Wishart.

ALEXANDER WINESBackground: Established in 1981 Alexander Wines is independently owned and operated by Fraser Alexander (pictured) and a team consisting of 12 full-time members of staff. As a wine specialist for over 31 years our extensive product range offers value for quality at all price points. Sourcing wines direct from award-winning producers ensures continuity and allows us to supply customers with the range of exclusive products they require, whilst keeping prices competitive. Company Ethos: ‘We know what makes a good wine. Having the right products is the foundation for Alexander Wines but exceeding customer expectations is always our aim. We pride ourselves on going the extra mile for all our customers and deliver this by having WSET trained, friendly staff who know our customers and are passionate about the trade. Services such as staff training (including WSET), wine list design and delivery by our own � eet of vans are offered as standard. Our brand new, purpose built warehouse with WSET approved tasting room and � ne wine cellar ensure wines are delivered in optimum condition.What would Alexander Wines advise licensees to look out for when appointing a wine supplier? When looking for a wine merchant the focus has to be on the wine itself. All hospitality outlets pride themselves on their offering so there is no reason why their wine list shouldn’t re� ect the same careful sourcing and authenticity. Quality and value should be the cornerstone of any supplier but you should also be looking for experience, market knowledge and passion from staff. The ability to listen to customers and interpret their individual requirements should be at the forefront of any decent merchant. Let them do the hard work and they will deliver a balanced list that will work for your business. Brands: We are extremely proud to represent some of the world’s foremost wine producers, Laurent-Perrier, Champagne, Dom. Janasse, Chateauneuf-du-pape, Marques de Riscal, Rioja; Simon Hackett, AustraliaOur Customers: As varied and diverse as our wine list, our customers range from Michelin and 5 star hotels to country inns, style bars and family restaurants.Operating Style: At Alexander Wines we blend the traditional values and service of a family owned business with the dynamic, forward thinking approach necessary to thrive in today’s challenging market place.

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14 DRAM NOVEMBER 12

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ENOTRIABackground: Enotria was founded exactly 40 years ago – initially as an importer of Italian wines, but it has grown to include wines from all over the world. Although

we have always supplied a few wholesalers in Scotland over the years, we began selling wine to licensees and restaurateurs in Scotland in earnest in early 2003, and the team has grown from one person to now where we have a team of � ve. It’s Scottish Sales Manager is Michael Colquitt (pictured) and Fraser McGuire is now its On Trade Sales Director. Company Ethos: Enotria is a full-service wine company – not only do we have an award-winning wine range but we can help customers in so many other ways too.What would Enotria advise licensees to look for when appointing a wine supplier? There are many wine suppliers offering perfectly good wine out there. The difference is in the detail; you need a supplier who really understands your customers, regional differences in styles and can advise you accordingly. You also need a range of options in terms of price points, regions and styles. Finally, your wine supplier should be able to help with all the added value things such as wine preservation and printed lists.Brands: House wines... We have a great range of house level wines from Italy – our long term relationships with Italian growers mean we can offer amazing value for money here; South Africa and Australia are two other regions where we have a range of great options.Our customers: Enotria sells to a really wide variety of customers; top restaurants like Tom Kitchin, 21212 and the Ubiquitous Chip, some great bars like the Bon Vivant and Bramble, then classic Italian venues like Valvona & Crolla and DiVino – anywhere that wine is sold basically!Operating Style: We recognise that lots of operators don’t have huge knowledge around wine, so we like to offer no-nonsense advice. We want to be a one-stop shop for wine, and help people to engage with wine in a pro� table way.

INVERARITY MORTONBackground: Inverarity Morton was formed in July 2011 following the merger between two of Scotland’s leading independent drinks merchants: Wm Morton and Inverarity Vaults. Longstanding suppliers to the licensed trade, the � rms shared a cumulative 86 years in business. The company was renamed in February 2012, a full corporate rebrand forming part of a £400K investment in the business, which also comprised the procurement of new delivery vehicles and organisational restructuring. Managing Director Stephen Russell - a stalwart of 37 years – heads up the company and leads the team who include Hamish Martin, George Reddington, Tarquin de Burgh and Donald Campbell. Company Ethos: We are an independent company and the cultural fabric of our business is very important. We want all our staff to feel involved, to know that they are making a valuable contribution to our success and, in return, we invest in their professional development so they are always improving their knowledge and skills set. In a way, we are like an extended family. What would Inverarity-Morton advise licensees to look for when appointing a wine supplier? Look for someone that takes the time to understand you, your customers and your trading environment; someone who will guide you through making the right wine choices that will not only help your GP but will also correspond uniquely to your proposition. Brands: House Wines...Concha y Toro remains very important to us. Our customers: Counting all Michelin-starred restaurants in Scotland among its client base, Inverarity Morton supplies to over 2,000 on-trade outlets in Scotland. Customers include G1 Group, Di Maggios, Caledonian Heritable, The Kitchin, Maclay Inns, The Torridon Hotel, Isle of Eriska Hotel, Airds Hotel, Hebridean Island Cruises Operating Style: Our style is very much to provide an added-value service to our customers, one that cuts through all aspects of their business and supports them where they need it most. The merger with Inverarity Vaults last year has been such a good marriage for us and since the two businesses united, we have doubled our training provision. Our two dedicated wine tutors - one is studying for her Master of Wine - run year round WSET courses across Scotland to levels 1, 2 and 3. Many clients have bene� ted from the free training.

?????

ENOTRIAENOTRIABackground:Background:exactly 40 years ago – initially as exactly 40 years ago – initially as an importer of Italian wines, but an importer of Italian wines, but it has grown to include wines it has grown to include wines from all over the world. Although from all over the world. Although

we have always supplied a few wholesalers in Scotland we have always supplied a few wholesalers in Scotland

Background: George Thomson and Ian Cumming are two of the most familiar faces in the trade. They took over Forth Wines in August 2010, when they and their business partners, bought the company back from Matthew Clark. Formed in 1963, Forth is 50 next year! 50 years of service to the independent licensed trade in Scotland. We have a rich heritage of supplying quality and value wines to the on trade – our heritage and tradition is important to us but we have to change with the market and the move back to Independence two and a half years ago is driving a more entrepreneurial

and customer aware focus. Company Ethos: As well as the quality and value of our wines – our people are absolutely crucial to us, not just our � eld sales and telesales but every member of our staff plays a key role and has the chance to in� uence how we go about our business. We also have to be aware of what is happening in the wine market in the UK and abroad – what are the developments that we can learn from and put into practice in our own offer... be it new grape varieties, up and coming regions, better way of selling to the end consumer etc, etc. Staff knowledge, integrity and con� dence is critical.

FORTH WINES

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?????

MATTHEW CLARKBackground: With over 200 years experience in the on-trade, we are here is to supply our customers with an unrivalled range of wines and spirits, along with a constantly changing range of beers, ciders and soft drinks. We offer the highest quality products from around the world, backed by our market understanding and dedicated customer service, with excellent value at the core of everything we do. The Scottish operation is headed up by Des Gallagher. Company Ethos: We work closely with our wine suppliers, so we know exactly where the wines come from and the people who create them. It helps us to see the skill and hard work that goes into producing each bottle, so we can get the growers’ passion across to our customers. Within our award winning wine portfolio of 1200 wines, we have over 30 ranges of exclusive on-trade wines, geared to provide our customers with the best combination of quality and value, which we realise is extremely important within tough economic times.We’ve a team of wine development specialists, who offer wine education support, whether that’s how to sell wine, selection choices or food and wine matching to suit our customers’ wine list. Trained at the highest possible level, they literally live and breathe wine and are passionate about offering specialist wine knowledge. Brands: House wines ....With a growing number of high quality wine options available, we offer a wide selection of house wines for our customers’. Three of our favourites are Louis Jadot, made by Jacques Lardiere, Rare Vineyards and Luis Felipe Edwards.Our customers: We are proud to have a very loyal customer base covering the length and breadth of Scotland, many who have been trading with us for a lifetime. Operating Style: We want to constantly strive to deliver the best service and support in the business. We realise that our customers are constantly trying to � nd new and innovative ways to attract and retain consumers, so whether it is a hotel, restaurant, bar or club, we try and use our specialist knowledge to help them in every way possible.

customers with an unrivalled range of wines and spirits, customers with an unrivalled range of wines and spirits,

28 DRAM AUGUST 12

The newly-opened Paper Mill at Lasswade nearly ended up as mush when the adjacent river burst its banks after one of our summery downpours. Luckily for owners David

Johnstone and business partner Karen Calvert the river levels quickly subsided and disaster was averted thanks to a few sandbags and serendipity. The duo, who met when they worked at Montpeliers (in fact David remains a Director of the company), have spent the last 18 months and £430K on converting the former Chinese restaurant that had been derelict for nine years, and which was originally a paper mill. David says of the design, “It’s Parisian café meets Scottish industrial, with an open all hours vibe to it. By that I mean I want it to have an inviting and ‘local’ sensibility, and just like Montpeliers, the emphasis is on quality, locally sourced produce and we are of course service-led.”Jim Hamilton, of Jim Hamilton Design, worked closely with David on the concept, leaving Karen to crunch the numbers. Says David, “I guess I am a frustrated designer at heart and I am the more your lighting and fluffy cushion person, while Karen, who I have worked with since we were both 18, is terrific at ops whereas I’m not, so I was the one that sat down with Jim, and we worked on the design together. We wanted to create something contemporary for the people of Midlothian who travel in to Edinburgh anyway, drink cocktails, read style magazines, and not just a traditional pie and chips local.”The results are as impressive as is the riverside location. The one-storey space is divided into three sections, a bar, restaurant and private dining space, with a river view terrace outdoors. A revolving door leads you in to the bar area with a bar on the right and booth seating on the opposite wall. Straight ahead is a fire place with a space either side for people to access the restaurant, a partition in essence. The colour scheme is various shades of grey (not quite 50) on the walls, paired with white ceilings. Beginning with the bar, lots of different types of natural wood have been employed with a simply constructed back bar shelf design, topped off with blackboards displaying menus etc. A string of exposed pendant lighting runs parallel with the bar and there are some lovely oak stools that have been rubbed and distressed to

DESIGN FOCUS: THE PAPER MILL BY JASON CADDY

‘The Independent’s Independent’

Congratulations to

The Paper Mill...good job...

looking great!

Forth Wines, Crawford Place, Minathort KY13 9XFTel: 01577 866001 Email: [email protected]

P.S. We’re 50 next year !!Look out for some great Anniversary Offers

To browseOur Award

WinningCollection go to www.forthwines

.com

28 DRAM AUGUST 12

The newly-opened Paper Mill at Lasswade nearly ended up as mush when the adjacent river burst its banks after one of our summery downpours. Luckily for owners David

Johnstone and business partner Karen Calvert the river levels quickly subsided and disaster was averted thanks to a few sandbags and serendipity. The duo, who met when they worked at Montpeliers (in fact David remains a Director of the company), have spent the last 18 months and £430K on converting the former Chinese restaurant that had been derelict for nine years, and which was originally a paper mill. David says of the design, “It’s Parisian café meets Scottish industrial, with an open all hours vibe to it. By that I mean I want it to have an inviting and ‘local’ sensibility, and just like Montpeliers, the emphasis is on quality, locally sourced produce and we are of course service-led.”Jim Hamilton, of Jim Hamilton Design, worked closely with David on the concept, leaving Karen to crunch the numbers. Says David, “I guess I am a frustrated designer at heart and I am the more your lighting and fluffy cushion person, while Karen, who I have worked with since we were both 18, is terrific at ops whereas I’m not, so I was the one that sat down with Jim, and we worked on the design together. We wanted to create something contemporary for the people of Midlothian who travel in to Edinburgh anyway, drink cocktails, read style magazines, and not just a traditional pie and chips local.”The results are as impressive as is the riverside location. The one-storey space is divided into three sections, a bar, restaurant and private dining space, with a river view terrace outdoors. A revolving door leads you in to the bar area with a bar on the right and booth seating on the opposite wall. Straight ahead is a fire place with a space either side for people to access the restaurant, a partition in essence. The colour scheme is various shades of grey (not quite 50) on the walls, paired with white ceilings. Beginning with the bar, lots of different types of natural wood have been employed with a simply constructed back bar shelf design, topped off with blackboards displaying menus etc. A string of exposed pendant lighting runs parallel with the bar and there are some lovely oak stools that have been rubbed and distressed to

DESIGN FOCUS: THE PAPER MILL BY JASON CADDY

‘The Independent’s Independent’

Congratulations to

The Paper Mill...good job...

looking great!

Forth Wines, Crawford Place, Minathort KY13 9XFTel: 01577 866001 Email: [email protected]

P.S. We’re 50 next year !!Look out for some great Anniversary Offers

To browseOur Award

WinningCollection go to www.forthwines

.com

Christmas wouldn’t be Christmas without

some Chocolate...

Dark, Cherry or Tru� e? Tempted?

Available from Forth Wines(and some brilliant bars and restaurants)

01577 866001 • www.forthwines.com

Dark Cherry Tru� e

01577 866001 • www.forthwines.com

FORTH WINES - DRAM 267.indd 1 29/10/2012 16:27:20

Brands: We tend to work with family owned wine producers who are passionate about their products and their service – companies like Torreon de Paredes from Chile and Lomond Estates from South Africa. We like our wines to be able to ‘tell a story ‘ and be a lot more than just the great juice in the bottle. The market is changing – the consumer has higher expectations and is more demanding than ever – and so are our customers, so we have to be great at everything we do (or at least try to be!!)... it’s about long term patnerships for us.Customers Include: Buzzworks, Saltire Taverns, Gleneagles, Chinaski’s.Operating Style: Forward thinking and progressive.

DRAM 267 (32 PAGE).indd 15 29/10/2012 16:30:47

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Stephen Flannery and Michael Johnson are the enterprising duo behind The Brunswick Hotel and Brutti Ma Buoni

in Glasgow, and the newly opened Brutti Compadre in Virginia Court. Now, having known these guys for the past 15 years or so, this was never going to be a run-of-the-mill interview. In between bowls of squid cooked in its own ink, and a glass or two of wine, we put the licensed trade to rights. Although as Stephen pointed out, he doesn’t think of himself as a licensee. This is despite running, arguably, some of the most successful bars ever to have opened in Glasgow, including Bar 10 and the The Brunswick Hotel, which they opened 16 years ago. Their latest outlet is similar to the other two, but only in that it is not on the beaten track. As Stephen explains, “When we opened Bar 10 everyone said ‘nobody will � nd it’ and of course they did. They said the same about The Brunswick and now of course we have Brutti Compadre – but we like the fact that people have to seek it out. We like to grow our business at a slow and steady pace and people � nd us, and when they do they can be assured of a friendly welcome and great hospitality.”Mind you, as Michael points out, “Tourists have no problem � nding the Brunswick.” One thing is for sure, it is worthwhile � nding Brutti Compadre. This light and airy cafe/bar... (Stephen doesn’t like the word restaurant), is classy, warm and inviting. This is helped, says Michael, by the windows. He explains, “We tinted them yellow. We wanted people to have a sunny interior and escape the drabness.”The whole � t-out of the new bar was done with a tight budget of just £200K. And there was a point when the two didn’t think they would get it off the ground. But landlord Credential were very supportive.Explains Michael, “When we bought our investors out of the Brunswick four years ago it was Belhaven who facilitated it. They

STEPHEN FLANNERY AND MICHAEL JOHNSON HAVE BEEN IN THE LICENSED TRADE INDUSTRY FOR THE PAST 20 YEARS. SUSAN YOUNG CAUGHT UP WITH THEM.

LICENSEE INTERVIEW

BEST COMPADRES

DRAM 267 (32 PAGE).indd 16 29/10/2012 12:59:42

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were great. If it hadn’t been for the fact that they helped us secure The Brunswick, we wouldn’t be where we are today. But when it came to this new venue it was the landlord that came up trumps. That’s not to say that Belhaven haven’t supported us in this new venue, they have. Our contacts there, Fergus Drennan, Graham Baird and Shelagh Bryce have as usual been great. Everything they do, they do it well.”Michael continues, “We decided a couple of years ago that we wanted to grow. Initially we had considered the premises next door to the Brunswick, but that fell through. And then this came up and we though it was ideal.”When the two took over the space in Virginia Court it was basically an empty shell and they have designed the space themselves. And they are rightfully very proud of the outcome. They have created a space that they hope will prove as successful as The Brunswick. Says Stephen, “At the Brunswick we are child and dog friendly. Although sometimes we do ask folk to move their prams... in fact it is a very varied clientele, from 8 weeks to 89 years. I think we probably account for 10% of everything – there is no particular demographic. Some of our customers are stylish, some have no style, some are rich, some are poor... ”Michael continues, “We don’t like to create rules. We like to think that folk consider us a home from home. We like to think that we offer true hospitality, and we’ve been able to achieve this because we’ve been lucky enough to have worked with some very talented people along the way, many of whom have gone on to remain in the industry. That makes us proud.”

BEST COMPADRES

DRAM 267 (32 PAGE).indd 17 29/10/2012 12:59:56

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LICENSEE INTERVIEW CONTINUED

He continues, “Professional complainers spoil my life. They jump about and have no loyalty. Our customers are loyal. They � nd us ‘simpatico’, and they come back because we put a smile on their faces, provide nice wines, good lagers and beers, decent food and nice surroundings.”The name Brutti Compadre – means ‘ugly friends’ and is a mix of Italian and Spanish. And its continuation of the original idea Brutti Ma Buoni at The Brunswick. Says Stephen, “People know us, and they know that we are not corporate. We like being quirky, and that’s re� ected in the menu here. We like introducing different dishes and we don’t go down the established route that every other new bar seems to of having a cocktail list. I can’t understand why drinks companies consistently want to sponsor cocktail lists.”Although for the � rst time last year the two did something very traditional at Brutti Ma Buoni...a Christmas menu. Says Michael, “We did it because our customers wanted it. And you do have to provide what your customers want.”Obviously Michael and Stephen do have their � ngers on the pulse when it comes to providing an experience that their customers desire. Because their customers keep coming back year after year. Of course that could be because the two are highly entertaining too, and you still � nd them working in their outlets. Stephen explains, “People believe in us, but that is because we are both workers. We don’t just sit in an of� ce, we are out there working with our staff. I’m better on the � oor, while Michael is better behind the bar.”Says Michael, “Usually our staff just put us on the rota, but we have now taken to dropping in. It’s good to keep them on their toes.” When it comes to the nitty gritty of business it is Michael

that looks after the numbers, while Stephen concentrates on the more artistic side of things. Says Stephen, “We’ve been together 33 years... and conversations can get heated. For instance, I am banned from going to bank meetings! It’s ridiculous you used to be able to say what you felt, now by speaking your mind, it could put you out of business.”

Michael comments, “Stephen is more speci� c and diligent with staff. He will come in and spot things that I wouldn’t. While I am better at budgets. For instance with Compadre Brutti (pictured left) we had a tight budget.” Stephen interjects, “a very tight budget!”Michael continues, “We may have splashed out on some things like the tables which cost £395 each, but we balanced that with cheaper tables too.”Says Stephen, “We also sourced designer looking lights from BHS, and the industrial Alcan that we have used behind the bar, not only looks great, but also adds warmth. And that’s what we wanted to do. It is such a great room that we wanted to keep the industrial feel but soften it. And of course budget came in to play, that’s why we left the roof exposed.” Another interesting feature is the ‘Wishing Wall’ – a stone wall but instead of grout it it is being � lled with pennies by customers. Says Stephen, “I love it.” The two are obviously delighted with the new cafe/bar, but they are quick to point out that The Brunswick is still their bread and butter, and they also own the freehold. Says Michael, “That’s our pension.”

But Compadre Brutti is, says Stephen, “An adventure...and it is already doing 50% of what Brutti Ma Buoni is doing.”But there still could be another outlet in the future. Says Stephen, “The next one will be called ‘Round the Corner’...because that’s what we are always saying. We are just popping...round the corner.”

BEST COMPADRES

DRAM 267 (32 PAGE).indd 18 30/10/2012 09:14:45

Belhaven offer unrivalled choice. We bring you the best from around the world - from the most loved global brands to the best of the new boutique and local brands.

In addition to offering Scotland’s No 1 Lager, we have recently also added the UK’s No 1Lager to our already extensive range of both standard and premium lager offerings.

We supply the best range of keg and cask ales - in the cask ale category alone, we have over 50 permanent products - and we bring you the top brands in draught andbottled ciders, wines, spirits and minerals.

Belhaven have been voted ‘Scotland’s Best Beer Supplier’* by the trade for the past 4 years running. Best known for our dedicated sales force and ourfriendly, professional telesales team, we offer delivery via our local depot networkand provide in-house, expert technical service back-up. What’s more, the quality of our service doesn’t stop there. Since we only ever use Belhaven dedicateddraymen, delivery after delivery, you’ll soon get to know them as well as we do.

It’s official. We only brew the best at Belhaven – all of our beers are crafted usingonly the purest local ingredients and draw on nearly 300 years of brewing heritage.Belhaven Best has a market share of 38.7%**, making it the No 1 ale in Scotland –by some distance. Belhaven IPA came out best in taste tests when consumers were given the choice.

Our latest addition - the smooth, deep, distinctive Belhaven Black - is set tobecome Scotland's best stout.

SCOTLAND’S BESTBEST SERVICE.

BEST BEERS.

BEST GET SOME IN.

BEST RANGE.

*The Dram, 2012 **CGA, Oct 2011

CUSTOMER SERVICE NUMBERSAberdeen: 0845 607 5325 • Alloa: 0845 607 5326 • Dumfries: 0845 607 5325 • Dunbar: 0845 607 5325

TECHNICAL SERVICES0700 023 5767

www.belhaven.co.uk

Oct12_Belhaven_trade_dram__ 23/10/2012 13:17 Page 1

DRAM 267.indd 21 25/10/2012 09:52:54

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DUNLINCONTRACTS LTD

WE WOULD LIKE TO WISH THE DRYMEN INN

EVERY SUCCESS IN THE FUTURE.

| PROUD TO PROVIDE CONTRACT

BUILDING SERVICES FOR:

| PUBS, CLUBS & RESTAURANTS

IN THE WEST OF SCOTLAND

| 01355 579 862

| 26 Hawbank Road

| East Kilbride

| Glasgow

| G74 5HA

| [email protected]

DUNLIN - DRAM 256_Layout 1 29/10/2012 13:07 Page 1

DRAM 267 (32 PAGE).indd 20 29/10/2012 13:09:39

The Drymen Inn is the culmination of a long-held ambition of husband-and-wife team Tom and Lindsey King. The couple, who previously ran King World Travel for 25 years, had

always considered opening their own premises in a location like Drymen. Now that ambition has become a reality. They have taken what was a derelict building on Stirling Road and transformed it into a gleaming whitewashed pub and restaurant with five en-suite bedrooms, complete with contemporary conservatory that runs the entire length of the front of the building. The transformation took five-months and cost in the region of £220k. Lindsey showed me around the place and explained how it all came about. She told me, “We have friends in the village, and Tom in particular, has always hankered after opening his own place. When we first took it on a year and a half ago after it had been closed for four years. The building, formerly Browns, was pretty run down with a leaking roof, and generally in a state of disrepair with what I can only describe as a 70s look inside and out.”So the couple, together with architects Brian and Oliver Shields,

quickly set to work on the interior design, much of which was the brainchild of Lindsey herself. She said, “We wanted to deliver something in sympathy with the surroundings that pleased the locals and visitors to the area, yet didn’t alienate walkers. And I think we have done that. We are affordable and friendly, and our business is built on service, while at the same time offering stylish and comfortable surroundings. And in what I think is a first for Drymen, we’re also doing a range of cocktails. I also want to stress that we don’t see ourselves as being in direct completion with the other businesses in the area, rather that we are here to add to the surroundings and make the offering more diverse.”Certainly they have brought something different in design terms and enriched Drymen by making it even more picturesque, with a modern edge too. For instance the conservatory which sits along the front of the building is split in two, with a space in the middle for the entrance, but it doesn’t obliterate any of the building’s original charm. Once inside, there’s a smallish bar in front of you with a fireplace to the left, next to which is a cosy corner, with a collection of comfy chairs. Here too is where you enter the

DESIGN FOCUS: THE DRYMEN INN BY JASON CADDY

NOVEMBER 12 DRAM 21

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smaller conservatory. To the right hand-side as you enter is an area with plum-coloured booths and which segues into the larger of the two conservatories, both of which house table and chairs. The overall look and feel is stylish, traditional, rubber-stamped with a quality finish. What really stood out for me was the pebbled bar front and the lighting on the gantry, as well as the depth of the bar, in what is quite a small floor space. There’s also an unusual peninsula that sticks out from an exposed stone pillar, one of the cornerstones of the bar, around which there are stools for customers to sit at.The back bar is simply constructed from wood, sitting well with the wooden beams across the ceiling and wooden cladding that’s been used in between all the exposed stone. The flooring is also a mixture of light wood, and dark tiles.The fire place is very traditional, complete with working fire, and bull’s horns. And the faux animal head theme is continued throughout the rest of the bar with some really nifty clack metal

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stag’s heads. The area to the right of the fire place houses a secluded booth and some stag print stylish wallpaper.Over on the other side of the bar, in the booth area, there’s the same wall covering. The booths here, as well as some of the black stools, are upholstered in a plum/purple material that contrasts well to the rest of the design. Both conservatories contain wooden tables, matched with black chairs on a tumbled marble floor, and against the whitewashed walls, this simplicity works well.The Inn also has rooms and I was able to see a few. The simple but stylish theme continued into the bedrooms with elegant wall coverings matched with tasteful bed linen, white bathrooms and, according to Lindsay, some of the most comfortable beds you’ll find.There’s a warmth to The Drymen Inn, which is also an extension of the couple’s personalities. They have created a business to be proud of in Drymen.

DRAM 267 (32 PAGE).indd 23 29/10/2012 13:12:51

WHAT’S SO LOCAL ABOUT LOCAL?

It’s the greatest buzz word since “upscale”. It divides the capitalist and the optimist. It’s the most important trend in the food & drinks world today. The word is “local”.

I hear it all the time at The Anderson. “Do you use local produce?” or “Do you have any local beers?” The issue of food & drinks provenance has become such a big issue that we’ve included an entry about it in the FAQs section of our menu. (Yes, it’s sad, but how many times a day could you enthusiastically answer, “So, Jim, what brings you to Scotland?”)A few years ago, we were blessed with a good review from a tough restaurant critic who praised us for our modest approach to the quality of food we offer. A nearby restaurant didn’t fare as well a couple of years later when the same critic found that many of the ingredients in the food didn’t live up to the menu’s declaration of sourcing produce from local farmers. So common is a restaurant’s need to appear to serve local produce that it will often claim to be doing one thing whilst actually doing another. Or clouding the issue by boasting that they use local suppliers, which may be nothing more than their nearest Tesco. One hotel near us even bragged that they only used local staff, which might just be the next directive from the UK Border Agency.But even the experts get it wrong sometimes. I remember reading a review a few years ago by another prominent UK restaurant critic who was basking in the aura of a Cornish seaside restaurant in full view of the very boats that brought in his dinner, and how well the local food complimented his bottle of Tasmanian white wine. Never mind that he might have chosen wine from Bosue or any number of ciders made within a stone’s throw of his dinner table. No, he was happy to take the local thing only as far as it suited his tastes. Ironically – as those of us who live among commercial � shers know – those boats were more likely to be bringing in a catch for a big-bucks sale to Spain than for selling a kilo here and a kilo there to local restaurants with mildly-alarming credit ratings. Before airplanes, railways, refrigeration and motorways, everybody ate local food because food didn’t travel. It was grown or reared locally by people who lived locally who used tools that were forged locally, and it was prepared locally using � res that were fuelled by local wood and served locally by people who lived – you guessed it -- locally. The beer, wine, cider or mead was brewed with local ingredients, and all this local-ness added up to local � avours, local recipes and local cuisine. This whole scenario was one small part of the local culture, along with local dialect, local laws and local music. I visited an outpost of local culture in Franconia, Germany in the 80s. Trudging along the countryside and stopping for a beer at every village brewery along the way,

I commented on how this village’s beer differed from that of the previous village, just two miles down the road. “How would we know?” asked the brewer. “We have never tasted their beer. We have our own.”But for most of the world, the spice lanes opened up the realm of import/export and with it the ability to transport ideas around the globe along with goods. No longer did one have to travel to Italy for tomatoes or China for hoisin. We could get those ingredients locally and cook French food, Japanese food, African food, whatever we wanted. And that, � nally, is where beer comes in.In the Old Days, a beer was the mark of its terroir, just like wine. Kentish beer was hoppy because hops were plentiful, Northern beer was � rm from hard Northern water and Scottish beer was malty because barley was the major brewing crop. Whilst today, wine’s � avour is still largely the result of ground and weather

conditions, beer has become more like food, a synthesised recipe that can be made to suit individual taste and fashion using ingredients that often travel halfway around the world only to go back again as part of the � nished product.So, what is local beer, really?

Is it one that says Fraserburgh on the label but is made in Lancashire? Is it one that’s brewed “with the � nest locally and

globally sourced ingredients”? Is it the All-American lager brewed in Luton? A recent trip to a Zizzi restaurant in Inverness revealed a local beer option. It was Black Isle Red Kite, a familiar beer made with some local ingredients at a brewery just 9 miles from where I was sitting. So far so good, until you realise that the bottles had � rst to be sent on a several-hundred-mile round trip from the brewery to a depot in Northern England for re-distribution back up to Inverness. When all is said and done, why do we even care if our food or beer is local? Are we looking for � avours that we won’t � nd anywhere else? Are we concerned that a minimum amount of carbon is expended in order to put food and drink in front of us after we drove 400 miles to go on holiday? Are we concerned that the economy of a particular area bene� ts by local production, even though their population may harbour political views that might threaten our lifestyle? Or are we just jumping on the bandwagon and waving a fashionable � ag, only to turn a blind eye when we want a glass of wine, a tomato in February, a chocolate pudding or a beer just like the one that great-great-great-Grandad used to drink?

Jim Anderson is co-owner of The Anderson in Fortrose, where after 10 years he’s still nae local, boy.

BY JIM ANDERSON

SO, WHAT IS LOCAL BEER, REALLY? IS IT ONE THAT SAYS FRASERBURGH ON THE LABEL BUT IS MADE IN LANCASHIRE? IS IT ONE THAT’S BREWED “WITH THE FINEST LOCALLY AND GLOBALLY SOURCED INGREDIENTS”?

24 DRAM NOVEMBER 12

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NOVEMBER 12 DRAM 25

To celebrate its 20th birthday Glasgow’s Hilton Hotel has been given a £4m make-over in the shape of three new additions to its ground floor - The Connich Bar, Morblas

Restaurant and Ti Tea Lounge have been introduced and given the hotel a real shot in the arm by making it more noughties than nineties.Central Design Studio, the company behind the re-design, have created tons more light and the new look has lain waste to all the heavy wood emphasis, like cladding on the pillars in the reception area, as well as the imposing dark ‘maze’ that was Raffles bar. As food and beverage manager Simon Magnus explained to me, it was time for a change and the hotel guests have been bowled over by the end result. He said, “What our repeat guests have said is how much more spacious the hotel seems. The whole project took just under six months to turn around, and we remained fully functional throughout, which presented its challenges.”In the foyer the old red carpet has been replaced with a circular one in the middle of the space made up of pastel shades, and the old leather seating has gone in favour of some new leather armchairs in a light grey colour, curved sofas and a circular seat in the middle, all in contrasting textures and fabrics. The pillars are now been clad in white panelling that looks a lot more fresh and contemporary than the former wooden ones that still exist on the upper floors. What absolutely steals the thunder here, though, is the huge mobile hanging above in gold and silver shaped curls – almost like chocolate shavings on top of a cake.The Connich takes up the majority of the space to the right of the foyer. The bar has been relocated, instead of being a completely separate entity (in a different room) it now is located at the back of the space and overlooks a sea of marble-top tables and burnt orange leather chairs, separated by some dark wooden shelf partitions displaying

DESIGN FOCUS: HILTON GLASGOW BY JASON CADDY

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26 DRAM NOVEMBER 12

vases. The bar itself is relatively simplistic with a shiny marble top, and wooden back bar and bar stools, again, upholstered in burnt orange leather. Said Simon of The Connich, “The old Raffles Bar previously had an area beyond the bar that customers seemed reluctant to use, meaning that they always tended to congregate at one end of the bar alone. Now, with the bar moved to along the back wall and an open plan seating area, customers can survey the whole space on arrival.” The floor is also made from dark wooden parquet, and wall lights attached to the shelving create a warming effect. A book case containing a flat screen TV, a sleek stand-alone gas fire in and the white lamp shades running above the bar’s entire length are the standouts here. Leading off from the Connich bar is the Ti Tea Lounge (Ti is the Gaelic word for tea) located at the back of the foyer, and this is simply beautiful, and serves a selection of afternoon teas. Lots of white marble and two huge oblong mirrors hanging opposite one another open up a part of the floor that’s starved of natural light. Perhaps the most sophisticated part of the whole re-design, there’s in addition a huge wine rack behind glass that’s been embedded into the one remaining wall. This is made even more of a feature by the intricate use of mood lighting.The furniture along both walls, beneath the mirrors, is a mixture of dark upholstered sofa seating and some grey occasional chairs. There are also some multi-coloured scatter cushions that brighten up the place, and a table and some armchairs in the middle of the space. Through some sliding doors that flank the wall wine rack and you’re in the Morblas Restaurant. There’s a total design contrast here to what’s gone before – going from plush to fairly. In here, the look is more utilitarian with functional wooden flooring, white walls, some very bright lighting and lots of windows. The banquettes and free-standing chairs and tables are a lot darker.The triple conversion is sure to give the hotel a new lease of life and make it more of a destination for non-guests looking to eat and drink in stylish surroundings.

DRAM 267 (32 PAGE).indd 26 29/10/2012 13:22:42

Music creates a better working atmosphere

93% of bars, pubs and clubs agree that playing music creates a better atmosphere for customers.* If you play music in your business, it is a legal requirement to obtain the correct music licences.

In most instances, a licence is required from both PPL and PRS for Music. PPL and PRS for Music are two separate companies. PPL collects and distributes money for the use of recorded music on behalf of record companies and performers. PRS for Music collects

and distributes money for the use of the musical composition and lyrics on behalf of authors, songwriters, composers and publishers.

A PPL licence can cost your business as little as 19p per day. For more information on how to obtain your PPL licence visit ppluk.com or call 020 7534 1095.

To fi nd out more about how music can work for your business visit musicworksforyou.com.

*MusicWorks survey of 1000 people, conducted May 2012.

PLAYING MUSIC?MAKE SURE YOU’RE LICENSED.

ppluk.com

PLAYING MUSIC?MAKE SURE YOU’RE LICENSED.

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28 DRAM NOVEMBER 12

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In a recent interview India entrepreneur Vijay Mallya has denied claims that he has to sell a stake in Whyte & Mackay to Diageo to help save his King� sher Airline. Mallya has been in talks with Diageo since last month. He is reported to have said, “I do not have to do a deal with Diageo at all. I am under no compulsion whatsoever. But having said that, I will do what is good...for myself, my family wealth and for long-term shareholder value.” Following the Reuters article and Mallya’s uncertainity over the Diageo deal shares in his UB Group fell 13%.

The Aberdeen Exhibition and Conference Centre (AECC) has appointed Tennent Caledonian as its of� cial beer and cider supplier. The new three-year supply agreement will see the brewer supplying the AECC with Tennent’s Lager, Magners Cider and Caledonia Best.As part of the agreement, Tennent Caledonian was also involved in refurbishing the AECC Arena bars and the new Tennent’s branded bars. Jim Young, Sales Director at Tennent Caledonian, said, “We are delighted to partner with such a popular and iconic venue as the Aberdeen Exhibition and Conference Centre and be part of its continuing success for the next three years. This is further recognition that our portfolio of leading brands and commitment to customer service make us the � rst choice drinks partner for the licensed trade throughout Scotland.”Brian Horsburgh, AECC’s Managing Director, added, “The appointment of Tennent Caledonian as our main Beer & Cider Supplier is a result of AECC responding to customer feedback and striving to provide an enhanced drinks offering to concert-goers visiting the AECC Arena.”

NEWSTennent Caledonian’s parent company, the C&C Group, has announced its results for the six months ending 31st August 2012. Despite operating pro� t declining by 2.7% to £65.6 million, the company remains optimistic about the Tennent’s brand, and brewery � nancing. Stephen Glancey, C&C Group CEO, said, “The Tennent’s brand continues to outperform with net revenue and operating pro� t growing ahead of the Scottish beer market. Customer demand for brewery � nancing continues to grow in Scotland and Northern Ireland. Brand investment focussed on support for three new TV campaigns for Bulmers,

Magners and Tennent’s.”C&C has also bought the Vermont Hard Cider Company (VHCC) for £190m. Its � agship brand Woodchuck has become the top-selling alcoholic cider brand in the US, and the deal also covers its Wyder’s brand, plus a 20 per cent stake in Chinese label Gold Hard Cider. Said Stephen, “We are pleased to announce our agreement to acquire Vermont Hard Cider Company LLC. This transaction has the potential to transform our international cider business and accelerate the growth of C&C.” Blackthorn, Bulmers, Gaymers and Magners are already owned by C&C.

Tennent’s continues to out perform

AG Barr is of� cial sponsor of Glasgow 2014 Commonwealth Games, and will support the event through a range of brands, including Irn-Bru and Strathmore. Water will be supplied to the athletes’ village while other drinks will be made available across Glasgow 2014 venues. David Grevemberg, Glasgow 2014 chief executive, said, “I am delighted to welcome such a well-known Scottish brand into the Glasgow 2014 family of supporters. AG Barr is known around the world for being distinctly Scottish and has grown to become one of the largest soft drinks producers in the UK while remaining synonymous with the warmth and humour of Scots.” The 20th Commonwealth Games will be held in Glasgow from 23 July 23 to 3 August 2014.

In the three months to 30th September 2012, Diageo saw net sales growth of 5% compared with 9% the previous year. The company’s European sales fell by 1% as double-digit percentage growth in sales across eastern Europe, Russia and Turkey was dragged down by weak trading in western and southern regions, with consumer demand in France hit by duty increases.

Diageo sales grow 5%

French drinks � rm Pernod Ricard has reported a “less favourable” � rst quarter for Scotch whisky sales. Pernod Ricard’s overall sales totalled €2.2bn between July and September, 11% up on the same period last year. The company stated, “Given a more dif� cult economic backdrop, the � rst quarter proved challenging for Scotch whiskies, the decline of which was in line with the market.” The company said whiskies experienced a slowdown in South Korea, Thailand and China, where sales alone fell by 1%. In Europe (excluding France), sales were stable at €524 million, an organic decline of -1%. Pernod Ricard chief executive Pierre Pringuet said, “In a less favourable macro-economic environment we realised a good overall performance in the � rst quarter.” He added: “We remain con� dent in our capacity to continue to grow and are setting a target for organic growth in Pro� t from Recurring Operations close to +6% for the 2012/13 � nancial year.”

Pernod Ricard report less favourable trends

Chivas Brothers has announced its intention to invest £40m in a new malt whisky distillery and has begun the planning process for a site in Speyside. The company is consulting the local community and planners regarding a location on the banks of the River Spey. The new distillery will occupy the site of the silent Imperial Distillery which has remained inactive since 1998 and was acquired by Chivas Brothers in 2005.Earlier this year, Chivas Brothers announced its plans to grow its malt whisky distillation capacity by 25% by April 2013 with the re-opening of Glen Keith distillery and expansions at four existing Speyside distilleries. It also increased the capacity of The Glenlivet Distillery by 75% in 2010 in light of increasing sales of the global No 2 single malt. Meanwhile Diageo has con� rmed it is expanding its Glen Ord Distillery on the Black Isle.

DRAM 267 (32 PAGE).indd 28 29/10/2012 13:51:42

NOVEMBER 12 DRAM 29

CLASSIFIED ADVERTS

Jamie Oliver has complained that linen napkins and toilet � ush handles are disappearing out of his restaurants. The best one I heard was the Grandfather clock that

disappeared from I think it was the Popinjay! Only problem was the thief didn’t have the key... and of course at the old Uisge Beatha the Red Indian carving – all 6ft of it, kept disappearing however it usually re-appeared the next day!

I hope you will all join me in wishing David Urquhart of Gordon Macphail all the very best on his retirement. I joined David and fellow guests at a dinner at Innes House in Elgin recently to celebrate his 40 years in the business and retirement...and what a lovely night it was. I was seated between David Brown and Jim Grierson, so you can probably imagine the chat. However we were collectively useless at the quiz...which included trying to guess the price of whisky from 40 years ago...Whyte & Mackay and Famous Grouse cost the grand sum of £3.33 each (wholesale price obviously). All the pics are on page 30.

I have heard that three well-known amigos are opening a new establishment nearby one of my favourite pubs...the Ben Nevis. I’m looking forward to a quirky name probably from some Charles Bukowski book, an iceball in my cocktail and a larger than life front of house man... in need of a good haircut! It should be up and running, if all goes to plan, before Christmas.

Mike Wilson of Aberdeen’s Epic Group took umbrage recently when licensing board member Muriel Jaffrey appeared to fall asleep while the board were deliberating over whether to suspend his licence for the Pearl Lounge. I don’t blame him. At the very least councillors should be wide awake when considering a licensees livelihood. It’s not the � rst time that I have heard of this happening... here’s hoping it will be the last.

It’s hard to believe that Waverley TBS has come and gone, but the fall-out remains. Apart from the fact that former employees have been left with virtually nothing, major companies are out millions too. The knock on impact on smaller companies also cannot be underestimated. There is no doubt that some of them are now in serious � nancial dif� culties. What did go wrong...I’m sure it will all come out in the wash! But that is no consolation for those that are owed.

I took part in the Judging for the Oran Mor Whisky Awards. The blind-judging was very interesting. Not one of us was able to guess any of the whiskies. But needless to say most were very tasty.

Colin Barr pointed out to me that there is a club night in town called Stay Fresh... featuring DJs Josh Barr, Ben Goldinger and Jasper Harrigan. Funny that. Thirty years after their fathers - Colin, Mark and (James) Harri dominated Glasgow clubland ...their sons are doing the same! Of course 30 years ago the club night was called Fresh!

SUE SAYS

DRAM 267 (32 PAGE).indd 29 29/10/2012 13:52:13

30 DRAM NOVEMBER 12

ROUND UPDAVID URQUHART RETIRES AFTER 40 YEARSThe good and great of the Scottish whisky industry gathered in Elgin recently to celebrate David Urquhart’s retirement at a bash at Innes House. As Jim Grierson of Maxxium said in his speech, “David is one of the most honest and trustworthy people in the trade.” A great night was had by all.

DRAM DRINKS RETAILING AND MARKETING

PUBLISHED BY MEDIA WORLD LIMITEDUPPER FLOOR / FINNIESTON HOUSE / 1 THE STABLES YARD / 1103 ARGYLE STREET / GLASGOW / G3 8ND

t. 0141 221 6965 e. [email protected] w. www.dramscotland.co.uk

Editor: Susan YoungChairman: Noel Young Production: Jenny KellyNew Business Manager: Lynn KellyAdvertising Manager: Martin CassidyEditorial: Jason CaddyAdministration: Cheryl Cooke

Published by Media World Ltd. Subscriptions: DRAM is available by subscription for all other qualifi ed persons involved 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 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 refl ect the opinions of the publishers. © Media World Limited 2012. Printed by Meigle Colour Printers Ltd.

David Urquhart with Susan Young

Macdonald Hotels & Resorts has further added to its complement of award-winning restaurants led by Michelin starred chefs with the recent opening of Jeremy Wares at Houstoun House, just ten minutes from Edinburgh. His impressive CV includes having cooked for the likes of the late Princess Diana, President Mitterrand and Hollywood greats Michael Caine,

Liam Neeson and the actress Joanna Lumley. Wares comments, “I was keen to work with Macdonald Hotels & Resorts to serve locally sourced cuisine with a modern twist. We both share the same belief and passion for offering diners � avoursome dishes based on only the � nest freshest and ideally locally sourced produce, always prepared from whole raw ingredients.

Published by Media World Ltd. Subscriptions: DRAM is available by subscription for all other qualifi ed persons involved 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 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 refl ect the opinions of the publishers. © Media

Macdonald Hotels & Resorts has further added to its complement of award-winning restaurants led by Michelin starred chefs with the recent opening of Jeremy Wares at Houstoun House, just ten minutes from Edinburgh. His impressive CV includes having cooked for the likes of the late Princess Diana, President Mitterrand and Hollywood greats Michael Caine,

further added to its complement of award-winning restaurants led

the likes of the late Princess

DRAM 267 (32 PAGE).indd 30 29/10/2012 13:53:45

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