NEW LOOK FOR BULMERS • DRAM FINALISTS • ICONS OF THE TRADE

DRAM MAGAZINE

JUNE 2011

ISSN 1470-241X

DRINKS RETAILING AND MARKETING

DD

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 Tasteof 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

CONTENTSJune 2011

ICONS OF THE INDUSTRYJason Caddy highlights some of Scotland’smost influential licencees and pubs.

NEWSThe latest news from around the trade.

FEATURES

REGULARS

250

ICONIC BRANDSWe take a look at some great Scottishbrands.

15

DRAM AWARDS 2011All our 2011 Award Finalists.20DESIGN FEATUREThe new look Dormie at Gleneagles.28

FINDING HIS ‘FEET’Peter Ross of Navan Taverns tells theDRAM the secret of his success.

17

05

DRINKS RETAILING AND MARKETING

SUE SAYSStraight talking from our very own Editor.33

WELCOME

11

DRAM

Welcome to our 250th issue. I can’tactually believe that it is five years sincewe had our 200th. Time flies when you

are enjoying yourself! But equally I can’t believe it’sbeen 18 years since I first edited this magazine, inits guise as Scottish Licensee. Really, the significance of the issue may havepassed me by, if it hadn’t been for my eagle-eyedstaff, but that’s mainly because you can count onone hand the number of days I have been in theoffice this month. Instead, I have been travellingaround the country judging the DRAM awards, andI have loved every minute. See all our finalists onpage 20 and 21.Jason Caddy immersed himself in finding out moreabout some of the people I describe as Icons, butto be honest, there are so many more. One day Iwill do a book… See pages 11 through 13.There are not only iconic people, but iconicScottish brands, too, and we have tried to dojustice to a few of them. Our licensee interview this month is with PeterRoss, the man behind Navan Taverns and lastyear’s winner of the Sunday Mail pub of the yeartitle for his pub, The Lab. Find out what he has tosay on pages 17 and 18. Anyway, I hope you enjoy this issue. Next month Iwill be taking a look at what the future holds for thetrade, and you’ll also see the magazine get a slightre-design, but nothing too major as, from yourcomments, you like it the way it is.

Editorsusan@mediaworldltd.com

DRAM3

JUNE 11 DRAM4

Courvoisier, the Napoleon device and Le Cognac de Napoleon are trademarks of Courvoisier S.A.S. ©2011 Courvoisier S.A.S.

Search for CourvoisierUK on and

COURVOISIER PUNCH.COCKTAILS ON A GRAND SCALE

NEWSFRANKENSTEIN ¬

Billy Lowe of Saltire Taverns has sold his Frankenstein pubs inGlasgow and Edinburgh to Irish-based Glendola Leisure. Hetold DRAM, “I’m delighted. But this does not mean that I am

coming out of the trade. In fact, I am in the process of buyinganother prestigious unit in Edinburgh, which means I will have twovenues which compliment each other in my home city. “The sale of Frankensteins also means that I can re-invest in LeMonde, and I’m planning to fine-tune and turbo charge the venue.”He continued, “I am now much more involved. I’m back to being anowner/operator and I’m loving it. The great thing is my son is nowreally involved in the business, and I am really enjoying theexperience.”Tony McGrath has stepped back from the business but will still beinvolved on a consultancy basis.

Meanwhile Glendola Leisure Managing Director, Alex Salussoliasaid, “We are delighted to grow our business in Scotland andthe two Frankenstein units will be a fantastic addition to ourcompany. We have been running Waxy O’Connor’s in Glasgowfor 12 years, which has been a very successful venture for usand we have been constantly looking for additionalopportunities. Now, not only will we have a second Glasgowunit, but we also have the chance to expand into the Edinburghmarket.”The group was able to make the acquisitions after acquiring newfunding from Barclays which will help them achieve their strategicgrowth plans. Glendola intends to run both Frankenstein’s Bars asthey are in the short term, but seek to develop both units into newconcepts within the next 12 months.”

COUNTDOWN TODRAM AWARDS

LOWE SELLS FRANKENSTEINS TO GLENDOLA

DRAM5

This issue we reveal all the finalists for the 2011 DRAM Awards.“We’ve had a great quality of entries,” says DRAM Editor SusanYoung. She continues, “The quality and the breadth of the entry thisyear has been excellent - from little pubs in Islay to multi-nationalcompanies. But they all have something in common, they arestriving for excellence in their businesses.”She added, “When you talk to licensees around the country theymay be concerned about what the future holds, but that hasn’tstopped them growing and investing in their businesses. They areto be applauded.”The DRAM Awards take place on 20th June at the Grand CentralHotel in Glasgow. Look out for all the results in next month’s magazine.

UNIGHT LAUNCHES NEW INITIATIVEUnight – the self-regulatory body of Edinburgh’s late night premises – is goingfrom strength to strength in its campaign to cut down on late night city crime.Since 2007 Unight projects, in partnership with Lothian and Borders Police andEdinburgh City Council, has reduced crime by 42% at or near the 50 members’premises involved. This equates to around 600 crimes. Late night operators in Aberdeen now have their own Unight body, but despiteseveral attempts to drum up interest in the past few years, their Glasgowcounterparts aren’t biting. Unight Chairman and Opal Lounge manager, DavidEdge, said, “Licensees don’t have to give entry and they don’t have to tellcustomers why. And the message is getting through in the cities where wehave a presence that if a customer breaks the rules, they’ll be banned by Unightwhich results in a ban from and all that city’s late night premises. We’ve hadtremendous support from operators in Aberdeen, but Glasgow operatorshaven’t been as forthcoming. It should be in every city as it does work - and thisis our ultimate aim.” Unight last month launched its latest initiative called ‘Isit worth it?’ aimed at cutting down the use of false IDs to gain access to clubs.It will target every 5th and 6th year pupil in every school in the capital.

The Number 1Sales Team in

Scotland*wants to congratulate the

DRAMon reachingits milestone250th issue

* source - DRAM Customer Satisfaction Survey 2011

Nicky Tams in Stirling, a thriving and livelystudent hang out, is to be one of thefirst outlets in Scotland to stock

Heineken UK’s new cider product. BulmersNº17, is a 4% ABV premium quality applecider with crushed red berries, cut with a shotof lime to produce an explosive fruit taste. Targeted at experimental 18 to 24 year oldconsumers, the new cider is perfectly suitedto Nicky Tams customers and its launch isbeing backed by a multi-million poundmarketing campaign which will include TV,experiential, outdoor, in-outlet, digital andsocial media activity from this month. Jason Cockburn, Regional Sales Director atHeineken UK comments, “Bulmers Nº17 hasperformed strongly in taste tests among

cider and non-cider drinkers. We are excitedto be rolling this product out to outlets withinScotland and at the same time introducingthe contemporary new look for the Bulmersrange which includes Bulmers Original,Bulmers Pear and Bulmers Crisp Blend, thelatest in a series of limited edition flavourvariants. We will also be introducing newBulmers glassware into trade, to ensurecustomers enjoy a quality Bulmers drinkingexperience.”

Pictured L-R on the front cover are: JasonCockburn, Regional Sales Director atHeineken UK, William Paterson, owner ofNicky Tams in Stirling and Craig Anderson,Regional Manager at Heineken UK.9

A survey involving 5,000 people has revealed that the Highlandscould be in for a welcome tourism boost this year, if the holiday plansof the people surveyed are to be believed. Many are planning‘staycations’ - they plan to holiday in the UK. As a destination, theHighlands pushed the UK and Scottish capital cities into second andthird places respectively and left the likes of Blackpool, the LakeDistrict and Cornwall in the shade. The poll carried out by Travelodge estimates that the Britishtourism industry is set to be boosted by £7.2bn with the help of‘staycations’.

STAYCATION BOOST FOR HIGHLANDS?

SHORTSThe success of Travelodge Metro inEdinburgh has led the company to considerexpanding by converting former pubs andoffices to create hotels with a capacity ofbetween 20 and 40 bedrooms.The company opened its 43-bedroomedTravelodge Metro in Rose Street last year,and it quickly became one of thecompany’s top performing hotels. Guy Parson, Travelodge’s chief executive,said, “Downsizing our hotel building

requirements will open hundreds ofdevelopment opportunities for us.”

CCTV Body cams are being rolled out todoor staff at Glasgow nightspots after 15pubs and clubs in the city trialled them earlierthis year. At the same time, police inDrumchapel are also trialling the bodcams.Body-mounted CCTV have proved successfulwhen worn by police in Tayside andAberdeen. They are particularly effective withregard to anti-social behaviour and violence.Two Dundee pubs, the Cask Bar in AlbertStreet and Sinatra's in King Street, haveclosed. A new tenant is being sought forThe Cask.

Michael Caines’ restaurant at Glasgow’sAbode Hotel has also closed. The fine diningrestaurant which opened in 2006 hadMichelin-star prices, but didn’t achieve thestar. Its award winning chef, Craig Dunn ismoving to Caines Exeter restaurant. Themore informal MC Café Bar and Grill at theAbode Glasgow remains openRémy Cointreau has sold its Champagnedivision – which includes the Piper-Heidsieck and Charles Heidsieck brands –to EPI, a family-owned group run byChristopher Descours, for €412m, but will

WWW.DRAMSCOTLAND.CO.UK

NEWSDRUG SCANNER FORABERDEEN PUBSLicensees in Bridge of Don last monthvolunteered to take part in a scheme totest for drugs on customers’ hands. Thelicensees, working with Grampian Policefor the first time, used a device whichallows police officers or door staff tocheck whether illegal drugs werepresent on hands. Customers weresearched as a condition of entry andthose who tested positive were refusedentry, and subsequently searched bypolice.Derek Reilly, licensee at the Buckie Farmand chairman of Bridge of Don Pubwatch,said, "We want our businesses to thrive,but we don't want trouble in our pubsand we don't want drugs either."Our hope is, whether traces of drugsare found or not, that our pubs won't beseen as a soft touch and that the anti-drugs message spreads across thecommunity."It is part of Operation Maple, the force'scrackdown on drugs, violence and anti-social behaviour.The machine can detect many illegalsubstances including cocaine, cannabis,heroin and ecstasy.

DRAM6

BULMERS LAUNCH ¬

COVER STORY

continue to distribute the brands. TheChampagne division’s turnover was€103.6m in the year ended 31 March2011, an increase of 7.2% on theprevious year. In addition, Rémy Cointreauand EPI have signed a global distributionagreement for the Piper-Heidsieck andCharles Heidsieck brands, as well as forPiper Sonoma in the US.Diageo has revealed it has begun a review ofits operating model across the business toensure that all its resources are deployedcloser to their markets and in those areas

where the potential for growth is thegreatest. In a statement the company said,“This review will encompass changes to ourregional structure and to the way we organiseour central functions.” It revealed anemployee consultation process on significantchanges which are proposed to theorganisation in Europe, had started. And alsoannounced from 1 July 2011 they will havetwo autonomous regions; Diageo LatinAmerica and Caribbean and Diageo Africa. Obic Hotels, the Amsterdam-based podhotel chain, is on the look-out for premises

in Scotland. The company plans to lease abuilding and transform it into a ‘pod hotel’.Currently it operates one ‘pod hotel’ inAmsterdam but are planning to roll theconcept out to Glasgow and Edinburgh aswell as other UK cities.The Spirit of Stirling Whisky Festival isa new whisky festival which will take placeon 12th May 2012. It is being organisedby Cameron McCann and StuartCampbell. They aim to have around 30distilleries showcasing their wareson the day.

Ian Bankier, the man behindGlenkeir Whiskies Limited, whichoperates The Whisky Shop chain,and former MD of Burn StewartDistillers, has been appointedChairman of Celtic Football Club.

APPETITE FORMINIMUMPRICING GROWSThe Scottish Government is set tointroduce minimum pricinglegislation as soon as possible. Thatwas the promise that JusticeSecretary Kenny MacAskill made atthe recent Association of ChiefPolice Officers (ACPOS) conference.He also told Scotland’s most seniorpolice officers that he will crackdown on the problems of alcoholand sectarianism. He told the conference, "There's aclear link between consuming(alcohol] and harm." He continued,“We do believe we've received amandate to deal with the question ofminimum pricing and you will seelegislation on that. But it will notsimply be about legislation, it will alsobe about cultural change." The Lib Dems have also said thatthis time round they will support themove.

Mario Gizzi and Tony Conetta have a busymonth ahead. They have closedL’Ariosto, the Mitchell Street

restaurant they bought two years ago, and havecompletely refurbished it. The new restaurantwill open as Barola on 15th June. Says Mario,“It was a grand old lady, but it needed to adaptto a new modern audience.” They also have aninvolvement in Pinco, a fast casual restaurantwhich will open shortly on the site of the formerIngram Bar on Glasgow’s Queen Street. It will beoperated by Paul Sloan, who first saw the

concept in Denver, where he comes from. And to complete the month’s activity Amarone,Edinburgh is expected to open at the end of themonth. This 160 plus seater Italianrestaurant, will also have a bar area andsituated at the corner of St Andrew’s Squareand George Street. More on that next month.Then the two plan to embark on their nextproject, the refurbishment and opening of TheWhite House in Glasgow into an American-style chop house. Says Mario in anunderstated fashion, “It’s all go.”

NEW LOOK FORABERDEEN’S ILLICIT STILLSignature Pubs has spent £200K refurbishingAberdeen’s Illicit Still, which it bought last yearfrom Saltire Taverns. The enhanced Illicit Still,which reopened earlier this month, now boastsextra seating areas and couches, two pooltables, large TV screens and an open fire. SaysMartin Brown, Area Director of Signature PubGroup, “We wanted to keep many of theoriginal features and wood and just enhancethem even further, so we have brought incomplementary colours like black and gold,more seating areas with comfy sofas, pooltables and large screen TVs.”He continues, “Alongside the general manager,

Andrew Campbell, we have brought in DaveAnderson as head chef, who has alsorevamped the menu to offer traditional,gourmet pub food, as well as real ales, so wecan offer something for all age groups. Among the design features are a bashedcopper bar and a ceiling lighting feature thatuses old wine bottles, not dissimilar to featuresused at the Queen’s Arms in Edinburgh,another of the pub group’s success stories.The redesign of The Illicit Still was carried outby Adam Tibbatts of TibbattsKirkAbel inBirmingham, who also worked on therefurbishment of Paramount last year.

DRAM7

MARIO GIZZI & TONY CONETTA¬

A TRIO OF OPENINGS

BAR NEWS

La Vita Pizzeria Limited has bought the Peckham’s delicatessen in Newton Mearns and plans to turn it intoa new restaurant to be called La Vita Picolino. The company, which already owns a chain of successfulrestaurants, including La Vita in George Square, Spuntini in Byres Road and La Vita in Bishopbriggs, paidin the region of £396K for the premises which were sold by Knight Frank. The new restaurant isscheduled to open in December. Say new owners Marco Arcari and his son Marco Arcari Jnr, of La VitaPizzeria Limited, “We have been waiting for a long time to secure the right premises in Glasgow’s SouthSide. We live nearby so we wanted to buy local premises to focus on casual dining. La Vita Picolino willbe relaxed and open throughout the day from breakfast onwards.”

The VIP room at the Tunnel is now open.CPL closed it for two months to refurbishthe space at the Glasgow club, which is nowsponsored by Smirnoff. Manager RobertWarnok said, “We are selling tables toparties of VIP customers, and each tablehas access to its own Smirnoff opticembedded in the wall. The glass table topsare also branded, as is the wallpaper. Thecolour scheme is black and gold and we’veinstalled LED lights in the gold pelmetsabove the curtains. The plan for stage twoof the development is to add more LED to aplanned frosted-glass bar top.”The former Marmion pub in Gracemount,Edinburgh, has been bought by Tesco. Thepub was the scene of a murder in 2006,and following that Punch Taverns failed tosecure a buyer. Edinburgh’s Hawke & Hunter is changing itsname to No 12 Picardy Place from themiddle of July. The venue, includes TheCocktail Bar, Restaurant Mark Greenaway,The Secret Garden and The Boutique Hotel.The company has also launched a newevents division, Show Me Fun, which wasset up by Phil MacHugh, who was involvedwith Bacaro. Dalhousie Castle in Bonnyrigg is up for saleafter being put on the market by theadministrators of von Essen Hotels Limited.It is being sold by Christie & Co.Earlier this month the Cask and Barrel inEdinburgh’s Broughton Street was turnedinto a library for a day. The new initiative totake libraries into pubs, aims to attract new‘users’ and ‘lapsed library users’. The movecomes after council bosses ordered a newdrive to promote libraries after figuresrevealed a huge drop in the number ofpeople using them in Edinburgh. The studyshowed 176,961 fewer people enteredEdinburgh's 26 libraries in the last yearthan four years ago.Councillor Deidre Brock, the city's culture andleisure leader, said, “There's been quite a bitof publicity around doctors' surgeries goinginto pubs to encourage hard-to-reach groups,so why not take libraries there too and let ourdedicated staff show people just how easy it isto join up and take advantage of all the

services, facilities and events onoffer?”

Ivy on Glasgow’s Argyle Street has had a mini refurbishment. Whatwas the snug area at the back of the bar is now a Tequila Bar.Manager Irvine Trykowski said, “There’s no new bar, but the tequilasare now all on display. The seating is all new and we have brand newartwork, including Mayan murals and vintage picture frames. Thechanges are very much in keeping with the rest of the bar.”

Martin Wishart has revealed theconcept and opening date for hisnew brasserie, The Honours,

which he will operate in partnership withhead chef, Paul Tamburrini. It will open inEdinburgh’s North Castle Street on 7thJuly and the restaurant will seat 60, withspace for nine at the bar and 16 in thelounge.Martin Wishart said of the new project, “Todate, this has to be the most excitingbusiness venture that I have beenassociated with. Edinburgh is where I amfrom and I am delighted to be opening acontemporary brasserie in the New Town,in interpretation of the Parisian classic - arestaurant where traditional French cuisinemeets the flavours of the Scottish market.”He continued, “Paul and I have spent agreat deal of time researching theambience, design and style of therestaurant, including visits to successfulrestaurants around the world we respectand aspire to.”

Tamburrini has known Wishart for over 12years, since meeting in the kitchen ofEdinburgh’s Balmoral Hotel in 1998. Hisextensive experience includes some of theUK’s most renowned one-Michelin Starrestaurants such as Marco Pierre White’sL'Escargot Restaurant London, Airds Hotelin Argyll as well as Martin Wishart’s finedining restaurant in Leith, Edinburgh. Wishart also confirmed that Steven Spear,who has worked at Restaurant MartinWishart since 2002 and was promoted tomaitre’d in 2005, will take on the front ofhouse role. Spear’s restaurant tradeexperience began at the early age ofseven, scrubbing oysters in the kitchen ofthe family business, The Three Chimney’s,on the Isle of Skye.The Honours’ interior has been designedby Iain Smith Design. Its interior will bedifferent from the other venues, with amore relaxed continental feel, notablecloths and stone flooringthroughout.

THE HONOURS FOR WISHART

Mitchell & Butlers has applied forpermission to renovate a 650-year-oldlisted Edinburgh bar that was frequentedby James IV. The plans for The SheepHeid in Duddingston include a completerefurbishment of the interior and exterior.If the plans get the green light, afireplace would be for the chop, partitionwalls would be moved and there would bealterations to seating. Two new windowswould also be added, plus brand newtoilets. A spokeswoman for the pub,Katharine Holland, said, "We want torefurbish the pub and the plans for what

we'd like to do have been submitted.We're now awaiting a decision. TheSheep Heid is an iconic pub and we don'twant to lose that. We do want topreserve its heritage and character.We're making it better rather thanchanging it, but it needs more than a lickof paint."James IV allegedly played skittles thereand once presented the landlord with astuffed sheep's head as a thank you. Thenews has been met with dismay by localswho are worried that the character of thepub will be destroyed.

SHEEP HEID GETS A NEW COAT

¬

DRAM8

DRAM JUNE 119

Enjoy Kopparberg responsibly

FIND

*CGA VOL. MAT P3, 2011

FIND SCOTLAND’S LEADING FRUIT CIDER BRAND

The original fruit cider brand, Kopparberg Cider is fermented and bottled in our family owned brewery in the town of Kopparberg, Sweden.

Kopparberg Pear Cider is Scotland’s Number 1 pear cider brand.*

Kopparberg Mixed Fruit is Scotland’s Number 1 fruit cider brand.*

Spending over £5m on advertising and promotion in 2011, Kopparberg Cider is pioneering the development of the UK cider category.

uit cider briginal frThe ored and bomenteris f

ohe ty in terwebr

ear Cider is Scog PopparberK

opparberand, Kuit cider brwnedy oamilttled in our fed and bo

eden.g, Swopparberwn of Ko

stland’ear Cider is Sco

g Cideropparberwned

eden.

opparberKumber 1 frN

Spending otion in 20omopr

ing tpioneer

tland’uit is Scored Fg Mixopparberand.*uit cider brumber 1 fr

tising anderer £5m on advvSpending og Cider isopparber, K11tion in 20

he UKelopment of the deing t

stland’

tising andg Cider is

he UK

11T P3, 20OL. MAA V*CG

umber 1 pear cider brN

and.*umber 1 pear cider br

ing tpioneer

cider cat

he UKelopment of tvhe deing t

.yegorcider cat

he UK

DRAM10

Congratulations toDRAM Magazine

on its milestone 250th issue fromeveryone at Wm Morton Ltd.

Wm Morton, 137 Shawbridge Street, Glasgow G43 1QQTel : 0141 649 9881

CONGRATULATIONS TO THE DRAM ON THEIR 250TH ISSUE

www.forthwines.com 01577 866000

Why not celebrate

with The Botter

Family and our

award winning

Italian Wines

''I CAN'T BELIEVEIT’S NOT BOTTER''

THE SCOTTISH TRADE HAS PRODUCED MANY ICONS OVER THE YEARS. THIS MONTH, ASPART OF OUR 250TH ISSUE CELEBRATIONS, DRAM LOOKS AT THE MEN, WOMEN ANDOUTLETS THAT HAVE PLAYED THEIR PART IN CHANGING THE FACE OF THE SCOTTISHLICENSED TRADE. BY JASON CADDY AND SUSAN YOUNG.

Icons are people who capture the spirit of the age, like Elvis andMadonna. Or movers and shakers that start a cultural or politicalrevolution, like Mandela. They have magnetism and a little

something else that can’t quite be quantified. Over the years, the Scottish licensed trade has had its own shareof iconic people and pubs. People with real magnetism from bothsides of the industry – the licensees and those that supply them,and pubs that have shown the test of time. This feature, whichquite frankly could have extended to the entirety of the magazine,features an array of colourful characters and outlets, from thepast and the present, but it is by no means an exhaustive list.Ask any of the great licensees in Scotland today to name a man

that they most respect and anyone that has had dealings withStuart Ross, names him. Despite stepping down as ChiefExecutive of Dunbar-based, Belhaven a number of years ago, hestill takes an active interest in the company and in the people whohe has worked with over the years. His sharp, incisive businessmind has helped many a licensee, and his passion for the industryknows no bounds. He may spend half his time in Portugal thesedays, but his heart belongs to the trade. Another man with a passion for this business is ColinBeattie. He started out with a pub in Yoker, and went on to tocreate an iconic pub in the shape of OranMor, seven years ago.Today, it feels as if OranMor has been around forever – and it’shard to imagine Glasgow, or even Scotland, without it. His motto is‘don’t have people in your premises who keep good people out.’However, it’s his support of the arts that sets him apart fromother licensees – A Play, A Pie and A Pint has created work forScottish directors, producers and actors, and created a stage forthem to showcase the best of Scottish talent. Talking ofshowcasing the Alasdair Gray mural on the ceiling of theAuditorium at OranMor must be one of the most iconic pieces of

Scottish art ever produced.DRAM christened James Mortimer the ‘Granddaddy ofthe Trade’ and this is a fitting title for the man that brought toGlasgow the iconic Victoria’s nightclub, the club which wassynonymous with Glasgow clubbing in the 80s. James’ LynnetLeisure portfolio is certainly far-ranging – from Glasgow’s oldestestablished restaurant and bar, Rogano, to Bennets Scotland’soldest gay club. Both are iconic Glasgow instituitions in theirown right. And then there’s the Hamilton Palace. Furthermore,he’s certainly cornered the style sector market in one ofGlasgow’s most glamorous locations, Royal Exchange Square,with 29 and One Up. And he still travels the world looking for

fresh ideas. James is not one for hiding his light under abushel, but he doesn’t play up the amount he gives to charity,from taking tables to providing prizes and running massivelysuccessful fundraising events. He couldn’t do it without thesupport of his family, and his lively daughters who run thebusiness with him. Both Colin and James are ambassadors for the trade in their owninimitable ways – they are not afraid to stand up for what theybelieve in, and they have got to where they are today by hard graft. Kevin Doyle, may not have the profile of his Glasgowcounterparts, but he is arguably the most successful licensee inScotland. He is behind Scotland’s biggest independent pubcompany, Caledonian Heritable, and he has figured in the SundayTimes Rich List. His company owns over 100 outlets including TheDome on Edinburgh’s George Street and Bannerman’s in theCowgate, and he was probably one of the first real licensed tradeentrepreneurs who saw the value of pubs, not just in terms of beersales, but the bricks and mortar value too. One of the most professional licensees in the country is DavidWither. Montpeliers, the company that he set up with wife Ruth,

DRAM11

¬

ICONSOF THE TRADE

COLINBEATTIE

STUARTROSS

JAMESMORTIMER

¬ ¬ ¬

DRAM12

and the Elliot’s, is now a multi-million pound business, and muchrespected in the industry. His business has become a breedingground for up and coming licensees, you just have to look aroundEdinburgh to see the Montpelier protogees, and that is somethingthat we all should be thankful for. Tigerlily cemented Wither’sreputation for delivering hugely marketable style and quality. But it’sthe training company FLOW that companies the length andbreadth of the UK are buying in to. David’s motto is ‘Always look toexcel.’ He certainly does that. In Inverness, it’s the colourful Don Lawson that stands out.He now owns The Den and Johnny Foxes in Inverness, but over theyears has run various other establishments too. He has been astrident voice in the trade over the years, particularly ahead of thesmoking ban. In fact he set up the Publican’s Party to oppose it.He walked away with the prestigious Licensee of the Year title atlast year’s DRAM awards, which is testament to his iconic

standing, not only in Inverness, but throughout the Scottish trade. In Ayrshire, Bill Costley, of Costley and Costley, and the Blairfamily at Buzzworks, have shown that suburban entrepreneurs aretrailblazers too. Colin Blair’s influence in Ayrshire cannot beunderestimated, as head of Buzzworks Holdings. He and hiscompany have brought colour to the trade with a number ofbreakthrough outlets. Elliots in Prestwick, Scotts in Troon and thenew Scotts in Largs are among them. He dragged Ayrshire intothe style bar league with outlets on a level with most of Scotland’sbiggest cities. And we can’t mention Colin without giving hisbrother Kenny a name check, and their sister Alison. All threehave been the brains behind these superb outlets.Bill Costley went from being a chef to becoming one of Scotland’smost successful hoteliers. His portfolio includes Lochgreen HouseHotel in Ayr, Souter Johnny’s and Brigadoon. The latest addition tohis business is the Beresford Wine Bar and Gallery in Ayr. Hisethos is quite straightforward. ‘Quality is prevalent over all else.’And he has certainly proved that over the years. Alistair Don’s business is probably as far removed from BillCostley’s as you can get. But they both have similar ethos ‘the

customer comes first’. He is a character, and his pub The Doubletis an institution for those in the know. If he hadn’t built up one ofthe best wee bars in the city’s west end, he’d have been dealing withfillings and the like. “I trained to be a dentist, but I failed my orals,”he says with a smile. He has been involved with the ScottishLicensed Trade Association for more than 25 years, and is nowdoing a stint on the BEN. And he’s still in his pub just about everyday. For some reason some folk call Eddie Tobin, ‘Uncle Eddie’.Could it be because he is always soothing ruffled feathers andtrying to get the best possible outcome for the trade in matters oflicensing, or could be because he seems to have been around forever… and is still just as debonair? From managing bands,torunning nightclubs and security companies, cleaning companiestoo, his history has certainly not been dull. But he also took thetime to chair BEDA, now NOCTIS, and various other forums. He

too is an icon – but he says, “If I wasn’t doing this I’d be managingrock stars.” His motto is simply ‘Satisfy your customers.’You’ll have noticed there is a lack of women mentioned so far, wellwe’ll remedy that with Debbie Taylor. Currently President ofHospiatlity and Real Estate for Kohler. Her portfolio includes the OldCourse Hotel at St Andrews and the Hamilton Grandredevelopment. She is an inspirational woman and the first ever tobe appointed manager of The Balmoral Hotel in its 101 yearhistory. She went onto join the Old Course and has overseen itsrenovation. She’s also Chairman of British Hospitality Scotland anda Fellow of the Institute of Hospitality. And one of only nine womento hold the title Master Innholder. Debbie says “I aim to be aninspirational leader – inspiring my team to grow, develop and toalways give their best.” She is certainly that, just ask anyone whohas worked for her. And had she not pursued this career, shewould have probably ended up in travel journalism. Another hotelier that stands out is Stephen Carter OBE. Heis managing director at Cameron House Hotel and is one of themost successful and well-liked hotel managers in the business. Hehas successfully managed hotels such as the Moathouse in

¬

ICONS

CUSTOMER SERAberdeen: 01224 896826 • Alloa: 01259 728510 • Dunbar: 0136

COLINBLAIR

DEBBIETAYLOR

DONLAWSON

¬ ¬ ¬

DRAM13

Glasgow, the Caledonian in Edinburgh and the St Andrews Bay inSt Andrews. When I asked him what he’d be doing if he wasn’trunning the hugely successful Cameron House, he said, modestly,“I’d be eagerly learning how to do this!” And his guiding principle?“Do not forget to entertain strangers. By doing so, some haveentertained angels without even knowing so,” adding that “the artof hospitality is making people feel at home when you wish theywere at home.” He is chair of the Hospitality Industry Trust, and isa true ambassador for the industry.We’ve discussed current icons, but looking back over the yearsthere are many people who have helped make the trade what it istoday. Angus Meldrum is definitely one of them. AsManaging Director of Tennent’s until 10 years ago, he steered thebrand to massive success. Then he was Chairman of Belhaven untilhe retired. He is still the Patron of the BEN, is on the board atLochran – an organisation promoting the Gaelic arts in Glasgow.

He was, and is, a larger than life character. Lord Macfarlane - or Baron Macfarlane of Bearsden - wonthe DRAM lifetime Achievement in 2004. And what a life this iconicman has had. He was a patron of the Scottish Licenced TradeAssociation in 1992 and he’s a lifetime Peer, and has the Freedomof the city of Glasgow. But this is just the tip of the iceberg interms of his illustrious career. He was also chair of United Distillersfrom 1987 to 1996, whereupon he was made life president, andchair of Guinness plc from 1987 to 1989. He’s an honorary lifepresident at Diageo too.Iconic families seem to be a rarity, but Scotland can lay claim to afew. The name William Grant and Sons is world-renowned. Thisfamily owned-and-run business goes right back to 1887, and theyhave produced an iconic global brand in the form of Glenfiddich, asthe world’s best-selling single malt. Similarly, the Urquhart familyhas been owned and managed Gordon MacPhail for 115 years,equating to four generations. David Urquhart is jointdirector with Michael Urquhart. The company motto statesthat ‘Gordon and MacPhail celebrate family values, embracing thephilosophy that the future is shaped by what is done today and

today is represented by what has been done in the past.’ Lastly, we come to iconic outlets. Many of which have been namedin connection with the people responsible for them. OranMor and Rogano in Glasgow, and Edinburgh’sTigerlily, to name a few. We of course must add to this TheHorseshoe – arguably Glasgow’s, even Scotland’s, most iconic bar.Dave Smith was at the helm of the Horseshoe from 1982 until2003, and it was probably the first bar in the country to hit aturnover of £40K a week. Dave turned The Horseshoe into theinstitution customers know and love today. When you invest somuch blood, sweat and tears in a place, you become part of thebrickwork. And Dave still pops into the bar regularly – that’s whenhe’s not cruising the Mediterranean. The Ubiquitous Chip –Scotand’s first non-formal fine dining restaurant, and JintyMcGuinty’s, the best Irish bar in Scotland, could also claimiconic status. Both are situated in the very popular Ashton Lane, in

the city’s west end. And King Tut’s merits a mention too. Itremains forever iconic with music fans worldwide as the venue theband Oasis were first signed. That’s not to say Glasgow has the monopoly on iconic outlets. InEdinburgh, The Café Royal certainly deserves this status, asdoes the Port O Leith, and its iconic former captain, MaryMoriarty. With her trademark beehive and no nonsenseattitude, she ran a tight ship during her time behind the bar. Andshe still lives on in the city – her face has been used in a marketingcampaign for Leith. You can’t walk down to the waterfront withoutseeing her face. The Prince of Wales in Aberdeen is one of the city’s oldestpubs and its real ales and ambience attract regulars and touristsalike. It too has iconic status. But we can’t end it there. Notable by her absence is our very owneditor Susan Young. She has dismissed her iconic status, butI have to disagree. After 17 years and 250 issues, what shedoesn’t know about the trade isn’t worth knowing. And herencyclopaedic knowledge is admired and respected by licenseesScotland-wide. Here’s to DRAM’s 500th issue!

OF THE TRADE

SERVICE TEAMS1368 862323 • Dumfries: 01387 259466 • www.belhaven.co.uk

STEPHENCARTER

EDDIETOBIN

DAVIDURQUHART

¬ ¬ ¬

To become truly iconic doesn’t usually happen overnight.Brands that have made the grade in Scotland have done sobecause they’ve cultivated their own heritage over many

years. Sustained investment, too, has mademany of them part of the very fabric of Scottishcultural life for generations.It’s little wonder that Tennent’s is Scotland’sbest-selling lager. All the licensees cited it asTHE iconic Scottish brand. Tennent’s has putitself at the forefront of Scottish culture,focussing on two national pastimes, music andfootball. T in the Park is the largest musicfestival in Scotland, and Tennent’s hassponsored the Scottish cup for 18 years. Italso sponsored the Scottish national team in2006, but this came to an end in May last year.Memorable marketing has also played its part– the Tennent’s can girls being a primeexample. The brand will doubtless continue tobe a part of the national consciousness forgenerations to come now it’s in the extremelycapable hands of John Dunsmore and C&C. And C&C arguably not only has the oldest iconicbrand in its stable, but the newest too, sinceacquiring Magners. The impact of the ‘over ice’ serve quicklycatapulted this brand into the stratosphere and revolutionised thecider category. And it all happened in a heartbeat. Paul Banham,general manager at the Butterfly and the Pig inGlasgow, says, “Tennent’s is top of the pile –without a doubt, but I’d say that Magners hasrapidly built up an iconic status. It’s definitelyone the biggest brand success stories in thepast ten years. So it would be my secondchoice after Tennent’s.”As recently as the early 90s, McEwan’s lagerwasn’t far off Tennent’s in terms of brandawareness. But in the years that followed it hitthe skids, mainly because of a lack ofinvestment. However, it’s officially back from thewilderness now that Jygsaw brands has given ita new lease of life. Trading director MichaelHardy said, “We have always felt that a greatproduct with the heritage of McEwan’s would dowell with our customers.” And the results speakfor themselves. It’s now the number five lagerin Scotland’s on trade and growing at 32% yearon yea (CGA). Corona is another success story and this is one brand thatcontinues to excite licensees. Whenever I’m researching a featureabout top sellers or what brands customers are passionate about,Corona is mentioned time after time. And perhaps its success has

been helped by the passion that licensees have for it.On the spirit side, The Famous Grouse is synonymous with Scottishsport and advertising campaigns that get people talking. ‘Gilbert’

the grouse is instantly recognisable, and as theofficial spirit of Scottish rugby since 1990, itcan boast one of the longest runningsponsorships in the UK. “The Famous Grouse is iconic Scotland-wide,and customers have a deep affection for it,”says Ross Ovenstone, manager at Aberdeen’sParamount. “This is because of its slickcommercial operation. There’s nothing run ofthe mill about it, and they’ve taken anotherScottish icon, the grouse, and funked it up a bitand this has extended its reach to youngerdrinkers.”From an iconic blend to an iconic malt.Glenfiddich is the world’s best-selling malt, andits distinctive triangular-shaped bottle is iconicin the brand itself. William Grant & Sonsintroduced it in 1957 and the family-runbusiness behind it also contributes to theaffection Scotland has for Glenfiddich.Captain Morgan’s Spiced is the new name for

Morgan’s Spiced. I’m sure the slight change in brand identity won’tdull its star in Scotland. It has high volume sales here and ownersDiageo are keen to protect its iconic status. I attended the recent

re-branding launch in London, and CaptainMorgan’s Spiced marketing manager, AliWilkes, could confidently use the word iconicwhen talking about the brand’s impact inScotland. The Scots’ renowned sweet toothobviously played a big part in this success storytoo.Smirnoff is not strictly a Scottish brand per se,but it is bottled here, in Leven. And, likeTennent’s, Smirnoff is part of the brickwork inmany outlets. And credit where it’s due,Smirnoff Ice made an immense impact back init’s day. And of course some iconic brands are builtaround a myth – and Drambuie is a case inpoint. Legend has it that the recipe for theliqueur was passed down from Bonnie PrinceCharlie to a man named John MacKinnon whooffered him sanctuary on Skye. Whether this ismyth or historical fact, it’s one of the reasons

I’m talking about it. But, in the main, these brands are iconic because blood, sweatand tears go into them. And because they taste superb,ooze quality, and customers trust them.

SCOTLAND’S ICONIC BRANDSDRAM LOOKS AT THE ICONIC BRANDS THAT ARE AS MUCH A PART OF SCOTTISH LIFE ASRAIN CLOUDS AND SQUARE SAUSAGE.

BY JASON CADDY

DRAM15

JUNE 11 DRAM16

FINDING HIS ‘FEET’LICENSEE INTERVIEW

PETER ROSS IS MD OF LANARKSHIRE-BASED NAVAN TAVERNS. JASON CADDY CAUGHTUP WITH HIM FOR A CHAT.

DRAM17

Peter Ross eventually followed in his father Pat’s footsteps andjoined the family pub business, but as a trained podiatrist itwas other people’s feet he was originally more interested in. He

practised podiatry for a few years before joining forces with his fatherin 2001. The Railway Tavern in Motherwell alone, which his fatherhad run since the 80s, has grown to five outlets, and a turnover of£3M.His father originally started with the Swan in Chapelhall, moving toThe Railway Tavern in 1982, which he leased. This is where Petergot his early experience. Peter began working there as a teenagerbefore he got the foot bug.

Navan Taverns really took off when Peter started on the acquisitiontrail. This began with The Bullfrog in Motherwell, The Mint,Coatbridge, and The Lab and Bar Ten in Glasgow. He bought thefreeholds for The Mint in 2001 and The Bullfrog in 2006, andacquired the leaseholds for The Lab in 2005 and Bar Ten in 2007.It continues to be very much a family business. For instance hisfather still visits The Railway Tavern every morning to do the tills,despite being 70! This is his 30th year as a licensee. While Peter’sbrother Gary manages The Bullfrog in Motherwell, where the headoffice is located, and his sister, Gemma who works at The Mint which is where I caught up with him. ¬

THE MINT ¬

FINDING HIS ‘FEET’After buying The Mint, which is now the flagship outlet, it wasgiven a complete revamp. As well as going back to the drawingboard with The Mint and giving it a new lease of life, he says he’salso proved his mettle by maintaining the success of The Lab andBar Ten in what’s been a tough climate.Peter credits a great deal of his initial success as MD toidentifying what was missing in the market in Coatbridge. “Irecognised a growth market in ‘middle ground priced’ foodoutlets. Not the café, not the high end. We are grabbing customin the middle,” he says. “This is where it’s growing in decent sizedtowns, as there’s always room for a great family-friendly eatingestablishment. “The Mint was tired when we took it over. But it had a strongtrade,” he says. “Although places like Guidi’s in Airdrie were alwaysthe preferred choice over us for special occasions. We havecaptured that market now, too. The kitchen expanded to fourtimes its original size and the restaurant went from 70 to 170covers. And weekly turnover has increased from around £12K perto just over £35K. It’s about 70% dry and 30% wet sales. Andthis was a challenge to begin with, from only really doing pub grubat the Railway Tavern.”And this turnaround was thespringboard for the company’sexpansion into the Glasgow market, asit provided the finance to leaseestablished Glasgow city centre outlets,The Lab and Bar Ten. Knowing whennot to change a winning formula waskey to his strategy. Bar Ten wastweaked in a way that’s sympathetic tothe original iconic design. The Lab,meanwhile, hasn’t had anyrefurbishment. The Lab took the coveted Sunday MailPub of the Year title in 2010, and Peter doesn’t stint on praisingthe people around him. “Great people are essential. Especially nowwe’re in Glasgow. Logistically, it’s not possible for me to visit all myoutlets on a day-to-day basis. I was lucky enough to be introducedto Keith Richardson who runs the Lab for me. He’s excellent. Andit’s just celebrated its tenth birthday. I’ve had it for half of itslifetime,” he says.His early experience as a podiatrist has stood him in good stead.He says “It meant that I wasn’t cossetted in the family business andI got a taste of 9 to 5, and appreciated what it’s like to earn moneyand put it by. I think this also honed my strong customer serviceethos – I saw things from the other side of the bar for the firsttime. My dad has always drilled into me the importance ofcustomer service. He’s 70 this year.”His father may have a few years on him, but Peter has alsowitnessed a fair few changes in the trade in his time. He says“When I was 13 and working at the Railway Tavern, a plume of

thick smoke hung in the air on a Saturday afternoon. Itwas guys watching the horse racing. The floor was

littered with cigarette butts and spent Bookies slips”. “Fast forward to 2011, and it’s a 50/50 male/female ratio, withfamilies eating and enjoying the beer garden alongside theregulars. It’s a totally different operation in the relatively smalllifetime of the pub. Who knows what the future holds for the trade,when this has happened so rapidly? I think that there’ll always beroom for a wee old man’s venue, but food is figuring more andmore in what licensees have to offer.”What he’s certain about is that there is a lot of potential for well-run outlets outwith Scotland’s major cities. “Places like Coatbridgehave a Glasgow mentality. They enjoy going out and love the buzzof a place, and a cluster of well run, quality outlets is good for usall. Airdrie and Coatbridge have some fantastic operators andthere’s always room for family friendly food outlets. People stillwant to go out and spend £50 instead of £150 and still feelpampered. John Carrigan’s Eating House in Hamilton is a superbexample,” he says.So will be growing the business further anytime soon? “This hasbeen a slow recovery. Our turnover is similar to last year, if notslightly increased. But what I have found is that we’ve beensqueezed at the profit line with the hikes in gas, electricity, food

costs and the minimum wage. Thatsaid, I will be expanding the businessfor sure,” he explains. “The last fewyears have been more aboutconsolidation, and investing in whatwe have. I tend to refurbish myplaces every three to four years. Idon’t want to over tweak.”Plus he has five other very importantdistractions in his life now. His kids.“I used to be 100 % workcommitted,” he says. “I remember itwas touch and go for one of my boys

after he was born, and he and my wife were in hospital. But it wasChristmas Eve and I had to go into work. My wife was crying andasking me not to go. Looking back I probably didn’t have to go, butwhen you’re running the show the buck stops with you. Now I takeevery Wednesday and Sunday off.”And such hefty family commitments mean that hobbies andinterest have fallen away a bit. He says, “I used to be big intolive music like T in the Park, but this has been curtailed byfamily. The kids range in age between eight months and nineyears old, so lots of sleepless nights and early mornings for thetwo of us! “And I had to give up my gold golf membership,although I do still go hill walking. My wife doesn’t seem to mindme doing that. I think she objected to me having a wee drinkafter the golf. She thinks of the hill walking as more of a torturethan recreation!”So will Navan Taverns be passed down to a third generation of theRoss family? “My eldest is nine, so I don’t know if he’s interested infollowing me into the family business. I know I started young, butthe world was a different place then!”

“I WASN’T COSSETTED INTHE FAMILY BUSINESS ANDI GOT A TASTE OF 9 TO 5,AND APPRECIATED WHATIT’S LIKE TO EARN MONEYAND PUT IT BY. ”

Peter RossNavan Taverns

¬

DRAM18

DRAM JUNE 1119

JUNE 11 DRAM20

AWARDS FINALISTS 2011Congratulations to all our award finalists. The standard of entry has beenextremely high this year and our judges have not had an easy time deciding on thefinalists. Good luck to everyone.

BENROMACH AWARDFOR SUCCESS

BII TRAINING AWARD THE BALMORALEDINBURGH

SIGNATURE PUBSEDINBURGH

UBIQUITOUS CHIP LTD GLASGOW

REPERTOIRE BESTOUTSIDE AREA

THE BEECHTREE INNDUMGOYNE

BIRDS AND THE BEESSTIRLING

CHEERSFRASERBURGH

DRAMGASTRO PUB OF THE YEAR

MOSKITOGLASGOW

NAVAN TAVERNSMOTHERWELL

OAK TREE INNBALMAHA

UBIQUITOUS CHIP LTDGLASGOW

BIRDS AND THE BEESSTIRLING

ROSELEAFEDINBURGH

STRAVAIGINGLASGOW

THE SUN INNDALKEITH

DRAM JUNE 1121

GLENMORANGIE WHISKYBAR OF THE YEAR

THE KRAKEN RUMCOCKTAIL BAR OF THE YEAR

MIXXIT BAR APPRENTICEOF THE YEAR

MOLSON COORSCHAMPION IN INDUSTRY

CAPTAIN MORGAN’S SPICED AWARDFOR BEST LATE NIGHT VENUE

THE ANDERSONFORTROSE

THE BALLYGRANTISLAY

THE FIDDLERSDRUMNADROCHIT

WHISKIEDINBURGH

BATH STREET PONYGLASGOW

THE BLYTHSWOODGLASGOW

BOOLY MARDY’SGLASGOW

BOND NO. 9EDINBURGH

COLIN & KENNY BLAIRBUZZWORKS

SIOBHAN EDWARDS & LISA WISHARTLISINI PUB CO

JEREMY TUCKERKILTED KANGAROO

DAVID WITHERMONTPELIERS

THE DENINVERNESS

DUSKSTIRLING

ELLIOTSPRESTWICK

THE LOFTPERTH

JUNE 11 DRAM22

STRONGBOW MANAGEROF THE YEAR

REKORDERLIG NEW BAROF THE YEAR

BLACK CATEDINBURGH

BOUDOIRGLASGOW

LIMELIGHTGLASGOW

SUNDAY MAIL PUBOF THE YEAR

ANGELSUDDINGSTON

MILTON INNDUMBARTON

ORANMORGLASGOW

PERTH ARMSDUNKELD

DANNY DOUGANMOSKITO, GLASGOW

DENNIS LAIRD/GEMMA ROSSTHE MINT, COATBRIDGE

ALEC TROUSDALETHE QUEENS ARMS, EDINBURGH

JAMES WARDTHE PRIORY, BLANTYRE

TENNENT’S QUALITYAWARD

THE SCARECROWKILSYTH

THE ILLICIT STILLABERDEEN

ST MACHAR BARABERDEEN

URBAN REALM AWARDFOR BEST DESIGN

THE DORMY, GLENEAGLESAUCHTERARDER

LIMELIGHTGLASGOW

STRAVAIGINGLASGOW

PARAMOUNTABERDEEN

THE DRAM AWARDS ARE ALSO SUPPORTED BY

Irvine 01294 203000 Coatbridge 01236 421444

Lanark 01555 662277Dumfries 01387 720505Kintore 01467 634800

We are big enough to cope& local enough to care!

5 great reasons to useWallaces Express...1: Competitive Prices

2: Prompt Delivery3: Extensive Product Range

4: Enhanced Monthly Promotions5: Exclusive Wine Range & Wine Services

Focused on customer service, with320 members of our team including...

36 Field Sales Representatives34 Telesales Operators from

6 Scottish Depots with 70 Delivery Vehicles

WINES

SPIRITS

SOFT DRINKS

PACKAGED BEERS

CRISPS

KEGS

GLASSWARE

BAR SUNDRIES & TOBACCO

THE COMPLETE SUPPLIER TO THE LICENCED TRADE

CONGRATULATIONS TO THE DRAM ON THEIR

250TH EDITION!

I am always interested inreading about what mycolleagues are up to. Andof course, the variouscomings and goings of theindustry. DRAM isincredibly supportive of thetrade and is always firstwith any newdevelopments.

BILLY LOWE, SALTIRETAVERNS

The DRAM is a must-read forall those in the trade who like tobe in the know. Well doneteam DRAM! It’s a can’t-put-down read.

LISA WISHART,DIRECTORLISINI PUB CO.,LANARKSHIRE

I love DRAM’s simplicity. The editorialis to the point, and it covers the fullrange of what’s going on in the tradeand the format is excellent. It’s easyon the eye and it’s an easy read.

BOB TAYLOR, DRINKS CONSULTANT THE TAYLOR AGENCY

I always look forward toreceiving DRAM. It’s soinformative and it’s aninteresting read too.

PETER WILSON, MDOROCCO PIER,EDINBURGH

DRAM25

DRAM is so informative and Ienjoy reading it cover to cover. It’sone of the only trade magazinesthat doesn’t go straight into thebin. It’s topical and interesting.

KENNY BLAIR,DIRECTOR,BUZZWORKSHOLDINGS, AYRSHIRE

The news reporting in DRAM isbalanced, and it’s an excellentblend of pertinent trade featuresand people stories. This makes itthe best on trade publication, andone that I always read cover tocover. And ‘Sue Says’ alwaysmakes for interesting reading.

TOM CULLEN,DRINKS CONSULTANT

My favourite part of themagazine has to be ‘Sue Says.’It gives an objective view on thetrade and Sue always tells it likeit is. I also like the Wee DRAM,being a whisky enthusiast. It’s agreat companion to the DRAM

ALEC TROUSDALE, THE QUEENS ARMS,EDINBURGH

DRAM is a lot more laidbackand informal than othertrade publications. The newsis always top notch andinteresting. It gets to theheart of all the issuesaffecting Scottish licensees.No question.

KEVIN WATT, HUNTERS MOON,PREMNAY

It’s great to have a publication made inScotland and dedicated to Scotland’slicensed trade. It allows us to keep up withour friends in the trade who operate inGlasgow and Edinburgh city centres. I alsolike Sue’s commentary on the trade, as shegets to the point and manages to conveyher point with humour and brevity. And it’sedited in a very fair and balanced way.

DAVID FLETCHER, GENERALMANAGERTHE WINNOCK HOTEL,DRYMEN

what you like about the

I love reading DRAM,especially the news as itinformative and keeps thereaders updated on thelicensed trade all overScotland. But I really love‘Sue Says’ as she is alwaysfirst with the gossip andnews.

LYNN MORTIMER,MDLYNNET LEISURE

DRAM Magazine is a fantastic publication run byfantastic people. Susan is incredibly supportive andunderstands the hospitality market inside out. Longmay their success continue for another 250issues.

JAMES RUSK,OWNERBUTCHERSHOP BAR& GRILL, GLASGOW

It is the most significantmagazine for the licensed tradein Scotland. It is written withverve and style and excites notonly those in the trade butthose of us that service it asexternal professionals too.

JANET HOOD,JANET HOODCONSULTING

I like Susan Young!! I likethat DRAM is positive.There’s not the same‘sturm und drang’(doom and gloom) asthere is in other tradepublications. It drivesthe licensed trade inScotland forward,rather than retarding it

JIM ANDERSON,LICENSEETHE ANDERSON,FORTROSE

DRAM’s not like yourstandard trade magazine.The news and interviewsare always fresh andinteresting. It’s innovative.

JOHNLONERGANCAIRNTABLELTD.

DRAM adds the human touch tothe trade, and you get to knowmore about the people behindScotland’s most successful outlets.I love reading all the news andgoss and learning about all thenew products on the market.

JINTYLYNCH, JINTYMCGUINTY’S,GLASGOW

I look always lookforward to receivingDRAM. It’s soinformative and it’s aninteresting read too.

PETER WILSON, OROCCO PIER,EDINBURGHDRAM

26

DRAM is an enlightening andskilful mix of hard-edgedbusiness journalism,combining entertaining tradeanecdotes and quality images.Susan and her team arealways sure to bring out themany positive aspects of ourcurrently-challenged industry.

JONATHANSTEWART,LICENSEESPEEDWELL INNS, BROUGHTY FERRY

“There’s humour inDRAM, which youdon’t get in othertrade magazines. Ialso look forward tothe editor’s rant.

ALISTAIRDON, LICENSEETHEDOUBLET,GLASGOW

I like the news. It’sessential for keeping upwith what’s happening inthe industry in Scotland.

DAVID WITHER, MANAGINGDIRECTORMONTPELIERS,EDINBURGH

what you like about the

We like the DRAM because itkeeps us up-to-date with openings,closings, products, people andplaces. It's great to have a trademagazine focussed on the licensedtrade business in Scotland.

CATHERINE HARDYAND JACQUELINEHENNESSYPOT AND KETTLE LTD.LEFT BANK AND TWOFIGS, GLASGOW

www.dunnsfoodanddrinks.co.uk

SPECIALOFFERSCall our telesales

team today for our

latest details

CONGRATULATIONSTO THE DRAM

ON THEIR250TH EDITION!

For all your ordersplease call our

telesales team on01698 727777

There’s only one word for it– DRAMtastic!

CARLO CITTICITTI HOLDINGS

The DRAM is up-to-date. So manymonthly magazines aren’t. But DRAM isforward-looking. The fact it’s people-oriented makes it immensly readable,too.

JOHN MUSTARD,OPERATIONS DIRECTORSALTIRE TAVERNS,EDINBURGH

d

.

250 issues! That’s fantastic news,so congratulations! Not quite as oldas your rivals the Beano and theDandy – but getting there andlooking well on it. I just hope there’senough room on the cake for all thecandles.

DONALD MCLEOD, MDCPL

Winston Churchill famously said “golf is a good walkspoiled.” The £2.5M refurbishment of the Dormyclubhouse at Gleneagles might have made him

reconsider. Thanks to a sophisticated new design, it’s almostunrecognisable from its past life. It oozes style, comfort andsophistication - but it’s as relaxing as a round of golf. Alan Hill,Gleneagles’ Food and Beverage director, helped come up with there-design concept, and then worked in tandem with London-basedSedley Place Design to actualise it.He said, “We wanted to create a destination eating and drinkingarea, other than the formal dining we already offer, like AndrewFairlie at Gleneagles, for example. The Dormy is a bar and grill, andwe deliberately steered clear of ‘restaurant’ in the name, and theinterior design reflects this. It’s a lot less formal. It’s alsomultifaceted, from catering for breakfasts to an evening drinking

venue – the space adapts itself throughout the day. It alsohad to have an element of sport, and for that we

included plasma screens in the lounge. They were placed in such away so as not to infringe on diners too much.”Continuity with the hotel’s interior design was also key to the brief.This is evident from the get-go with the green metal canopyentrance of the Dormy - a miniature version of that which greetsyou above the door of the hotel itself.The design showcases open plan at its best, because the spacehas been utilised effectively and brought to life with imaginativetouches here and there.To the right as you enter, walls have been removed to reveal thefull extent of the Dormy, with horseshoe bar, large lounge seatingarea and dining space. To the left as you enter is a corridor to thechanging rooms. Next to which is the entrance to the MitchellRoom, reserved for private functions.Let’s start with the main area to the right, which is fantasticallyaspected for its views over the 18th greens of the King’s andQueen’s courses. Everywhere you look there’s evidence of the

DESIGN FEATURE

DORMY GETS £2.5M REFURBISHMENTGLENEAGLES HAS UNVEILED NEW THE DORMY CLUBHOUSE, PART OF ITS ONGOING£17M REFURBISHMENT. JASON CADDY PAID IT A VISIT.

DRAM28

Gleneagles’ design DNA. The swirling carpet patterns are brownwith flecks of turquoise – a colour also used in the pelmets andcurtains, and the cushions. And all in keeping with the hotel’sinterior.I have to say that what struck me most about this area was theopen fire in the centre of the lounge area, just in front of the tip ofthe horseshoe bar. It has a copper flume and a grey stone claddingbase. It’s surrounded by an expanse of low chairs and coffee tablesin muted colours, mainly browns, creams and caramels. They aremade from the softest leather, so there’s feel appeal, as well astextile coverings. There are also table lamps dotted about the placeon the furniture, which is all oak.Your eye is naturally drawn to the horseshoe bar. The tip of it is ahive of activity as it overlooks the lounge area and is the main pointof service. The pewter bar top adds to the overall quality look andfeel, and the middle gantry is populated with premium products onglass shelves. There is also easy access to the wide bar for speedyservice. It has been designed to accommodate a sizeable numberof staff working at busy periods. And next to the bar, stretching over to the windows is a dining areawith brown and cream leather chairs. The curvature of the buildingis emphasised with a row of white columns dividing the dining area

into two parts. Beyond them next to the window has aconservatory feel, with booths, whereas nearer the bar is cosier,with circular tables.The bar extends down the left hand side to what is effectivelyanother area. Here the bar morphs into the Tandoor servery, withtwo tandoor ovens. Again, copper has been used to hood them.The purpose of this was to add a point of difference and it certainlylooked to be doing the business, going on what most of the dinerswere lunching on.Moving further along you come to the Deli servery. The bar israised here to accommodate ornate fixed, but swivelling, barstools. Deli food is served here and the view of the back bar hasbeen made a lot more interesting with a mirrored back. There arealso large ornate cylindrical glass jars containing limes, pasta andberries. This adds a burst of vibrant colour in amongst all thecaramel, creams and browns.Opposite here and running the entire length of the bar is a wall ofwindows with magnificent views.Directly opposite the Tandoor and Deli is more seating. But whatlook like fixed booths are in fact on wheels so the configuration canbe quickly switched. This accommodates a wide varietyof customers’ needs. Some of the bay window areas

DRAM29

JUNE 11 DRAM30

here have also been imaginatively partitioned off from the mainspace with ‘wine caves’. These are self-standing wine cabinets andthe little pockets they create are ideal for business meetings orprivate dining.Back to where we started at the main entrance, but this timelooking left are two doorways. The first leads down a corridor intoa plush changing facility, complete with breakout lounge andelegant showering facilities.The second doorway leads into the Mitchell Room. This is for privatefunctions and perhaps commands the best view of the course. Theinterior is the biggest clue to what the Dormy used to look like. It’smore utilitarian and sparse in design terms. It shares the samefurniture and colour scheme, without as many of the little touches thatmake the public area so memorable. Although no less impressive.

And I have to mention the toilets. The white brick tiles are slick, asis the finish. Wooden units and stainless steel sinks bring a cleanand modern touch to the Dormy.It’s of course all part of a £17M ongoing investment to refurbishGleneagles. And the next phase of the Dormy is the addition of theJohnnie Walker Perfect Pour Blue Bar. It will be partially coveredbut only to enough to still allow smoking, with a real wood burningfire at its heart. It will open in late July.All in all the design looks great and is practical too. With an influx ofcustomers coming off the green all at the same time, the horseshoebar and the other servery points have vastly sped up the process. Andthe removal of walls in favour of open plan creates a buzz when it’sbusy. But there are quiet corners where you can escape this should youwish to admire the equally as stylish food presentation, or the view.

WaverleyTBS are proud to congratulate The Dram on its 250th issue!

We’ll drink to that!

Why WaverleyTBS?All working for you to provide a one stop drinks solution for your business

– One Call– One Invoice– One Delivery

For further information call 0844 556 2520www.waverleytbs.co.uk

Our Company

- UK’s leading independent drinks supplier

- Nationwide deliveries

- Business building support and advice

- Dedicated account management and telesales

- Value added in house services

Our Portfolio

- A wide and comprehensive range of category leading drinks solutions

- On-Trade award winning wines

- Market leading and speciality spirits

- Beers and ciders from around the world

- Extensive cask ale range

- Mainstream and premium soft drinks

Our People

- Trained and proactive sales team focused on building your business

- Expert knowledge to ensure you have the right range for your outlet

- Providing training support for your staff through our Grape to Glass and Cask Excellence training programmes

- All sales staff WSET trained

DRAM JUNE 1131

On the eve of DRAM’s historic 250th publication, Cellar Trends raises a dram from its distinguished portfolio totoast the success of this milestone issue.

With brands such as Morrison Bowmore’s Auchentoshan and Bowmore Islay whiskies in its portfolio, not tomention the Glen Garioch and Glen Grant single malts, Cellar Trends has partnered DRAM on many occasionsover the years.

Nor is its experience of fine whisky focused solely on Scotch. Cellar Trends distributes the multi-award-winningYamazaki and Hakushu 12 year old single malts and the blended Hibiki 17 year old, equally admired byconnoisseurs of Scotch Whisky.

Terry Barker, Marketing Director, says: “We play an active role in the whisky sector, but we also distribute otherfamous brands in the On and Off trades in Scotland. The more than 40 brands range from Jagermeister toLuxardo, from Patron tequila to SKYY vodka and from Pusser’s rum to Cinzano. And from the wine side we haveseveral lines from Grupo Faustino which has wineries across Spain but with a major share in Rioja”.

Not least, during its eleven-year growth path, Cellar Trends has created an experiential marketing team whichsets the company apart. The team numbers more than 20 professionals running sampling and promotionalevents in bars, restaurants and pubs.

It is the only UK distributor with this resource.

Like DRAM, Cellar Trends has focused on service and building reputation through its work with premiumbrands.

Like DRAM, we now have our sights set on growth.

There can only be one toast on such an occasion: “Here’s to the next 250 issues”.Cellar Trends Limited, Stonehouse Farm, Ashby Road,Woodville, Swadlincote Derbyshire DE11 7BP

T: 01283 217703 F: 01283 550309

W: www.cellartrends.co.uk

TIME FOR A TOAST TO THESUCCESS OF DRAM

The Scottish Licensed Trade Association is once againcampaigning for the Government to re-think their strategywhen it comes to smoking and pubs. It just shows how out

of touch the SLTA is with the majority of Scotland’s licensedtrade. I don’t know a single licensee who wants smoking backin their pub. Said one, “When you think about it smoking in pubsand clubs was barbaric,” his words not mine. In fact I don’t evenknow smokers who want it back – that includes licensees andconsumers. It’s time for the SLTA to move on, what’s past ispast. The smoking ban is here, and here to stay. Surely thereare more important things that they could be concentrating on.

One of the things they could be looking at is a campaign to get theScottish government to change the law with regard to pubs whichare rated according to their turnover. No other business is ratedthis way. George Stewart of the Woodside Inn in Glenrothesbelieves that many politicians are not aware of this ratingspeculiarity which only affects the licensed trade and he for onewould like a campaign to change things. Food for thought?

Usually when I get a call to tell me about a pub experience it’s anegative comment. Not so last weekend. One of my friends,Robert, broke his Achilles tendon playing volleyball in Perth, andhe was put straight on to crutches, but still stayed with his palsto enjoy the social aspect of the tournament. So off to theSandeman pub they headed to watch the European Cup Final. Hetold me, “The bouncer on the door helped me up the stairs, andlocated a tall chair so that I could watch the match from a safeposition. He also organised for the disabled toilets to be leftopen for my use. He was superb.” Then the party headed to theKirkside Bar and again received a warm welcome, and a stool torest his injured paw. Later when no taxi was forthcoming thelandlady drove him back to the B&B. Now that’s what I callservice. Well done Perth, Robert says a massive thank you. Asto his volleyball days… I think they are now well and truly over!

I know that shabby chic is in vogue, and I like it, but shabby, shabbychic doesn’t do it for me. Vintage sofa’s may look good, but ifthere’s stuffing hanging out I think it’s time to purchase a new ‘old’one. And there’s nothing wrong with a lick of paint either.

I loved the TV series ‘Michel Roux’s Service’ and now there’s agame, devised by Fred Sirieix, one of the key trainers on theprogramme, which champions service standards. The boardgame, which is called ‘The Art of Service’ brings, says the pressrelease “innovation and excitement to service training”. It canbe used by hospitality colleges, as well as individual businesses,across hotels, restaurants and any industry where customercare is paramount. Says Marcus Wareing of The Berkley, “Ithink the training tool that Fred has devised in inspired. Howoften do we look for new and inventive ways of training existingor new team members, making it fun and to the point, yet still

ensuring that the guests do not suffer in the process? I thinkthat Fred has nailed it and this game is a must.” It’s not cheapat £375, but it sounds novel.

Statistics can be read any way. And the headlines last month wereall about alcohol-related admissions to NHS hospitals exceeding amillion for the first time. However, before you pay too much heed,check out an article on www.straightstatistics.org. It tells you howthe figures are calculated… and it is an eye-opener. For instanceeven if you drowned, you would be counted as 0.34 of an alcohol–related admission. This fraction applies whether or not there wasany evidence you had been drinking before the disaster befell you.Another anomaly - a third of all admissions for cardiacarrhythmias, for example, are attributed to drinking, even if thesufferer happens to be a teetotaller. The article also points out there is significant progress in raisingawareness of daily drinking limits. In 2009, 75 per cent ofrespondents of the ONS’s Opinions Survey said they were aware ofthe limits, against 67 per cent in 2008. This is the highest figureever recorded.

I love the marketing campaign by Cameron House…in order toattract guests it is promoting a ‘no rain guaranteed’ package.The hotel is guaranteeing a rain-free experience during stays atits opulent Whisky Suites, or guests will receive acomplimentary one night stay on their next visit. They don’t saywhat happens if it rains then too… but what a publicity gimmick.Well done.

Congratulations to Mark Connolly, Matthew McFadyen and ShaneGoodbody – three former Oddbins employees, have just opened TheGood Spirits Co specialist Spirits Store in Glasgow’s Bath Street,formerly the 23rd Precinct Record Shop. The trio say they haveidentified a gap in the market for quality spirits and aim to plug thatgap with their new venture. They are planning to supply discerningbar owners who can’t source some of the quality spirits they wantto sell. But like any venture nothing is quite plain sailing and theydid have to wait longer than they invisaged for their licence.

And while the Good Spirit Co was waiting patiently for its licencewe at the DRAM have not been waiting patiently for our phonelines to be repaired. Apologies to anyone trying to get through,but after some workman managed to damage cabling it took BTa week to get on the case. It is still not fixed but there’s atemporary solution – called one line working. So if it’s urgentplease email! susan@mediaworldltd.com

This is our 250th issue, I can hardly believe it. It’s also our 16thDRAM Awards, and I am thoroughly looking forward to catching upwith old friends and new. After all, that’s what is so great about theScottish licensed trade. I’ve met some great characters over theyears, seen some great pubs and made some greatfriends. Long may it continue.

SUESAYS

DRAM33

BRAND NEWS

Jack Daniel’s has made a few refinements to its bottledesign over the years, beginning in the days when Jackhimself sold the whiskey by the barrel. And the JackDaniel Distillery has announced that it is once againmaking minor refinements to the Old No. 7 bottle. Thistime around, the bottle’s square shoulders willaccentuated and the front and side labels simplified.“Mr. Jack Daniel was proud of the craftsmanship and

care that went into his whiskey and wanted a bottle asunique,” says John Hayes, SVP Managing DirectorJack Daniel’s. “That’s why in 1895, Jack made thedecision to put his whiskey in a square bottle. Hewanted to make sure his whiskey stood out. Therefinements today are meant to honour Mr. Jack’sdesire that his bottle reflects the distinctive characterof the whiskey.”

BACARDI UNLEASH ‘THE BATS’ The ‘Bacardi Together’ campaign kicks off in Glasgow this month. It aims to bring consumers together forbetter nights out and help to provide a superior bar experience. Hosted by mixologists, called Bacardi Bats,there are over 300 on-trade events planned in 16 cities across the UK. Every participating outlet will host thepop up bar, glassware and sharing vessels, extra bar staff, posters and free gifts with purchase for guests.Catherine Archer, Bacardi Director of Marketing for Rum, says, “Our insights have shown that consumers facea number of barriers which prevent great nights out, and the Bacardi Get Togethers will help make socialoccasions even better by removing the usual barriers to enjoyment. The BAT teams will also help reduce thepressure on a venues’ main bar, providing perfectly served drinks and increasing revenue.”

The first shipment of The Kraken Rum hits our shores this month – six months late. The first stocks destined for theUK were destroyed after snow caused the collapse of the roof of a bonded warehouse – a disaster which distributorMarblehead attributes to the ‘curse of The Kraken’. The launch is also being supported with on-trade kits including point-of-sale materials, and copies of The Kraken book. Dave Steward, Marblehead’s Business Development Director, says,“We have developed two recipes and methodologies for The Kraken’s Signature Serve, the ‘Perfect Storm’. The premiumvariant of the Perfect Storm is aimed at bartenders and mixologists in premium, high-end bars with access to a widervariety of ingredients. The ‘easy serve’ variant is aimed at mainstream pubs and will enable their bar staff to prepare agreat-tasting long drink with far less preparation-time.” It’s available in Scotland through Gordon & MacPhail, WmMorton, Forth Wines and Wallaces Express.

JACK DANIEL’S BOTTLE TWEAKED

FIRST SHIPMENT OF KRAKEN RUM

SMALL BATCH RELEASE FROM GLEN GARIOCHScotland’s most easterly distillery has unveiled its latest small batch vintage expression, theGlen Garioch 1994. The limited edition only was laid down just before the distillery wasmothballed for two years in 1995. There are only 1000 8.4L cases available globally and just75 in the UK.

MAXXIUM TAKE ON NO.3 DRY GINMaxxium is the new UK distributor for No.3 Dry Gin. Inspirit Brands sold it into Scotland’sbars since its launch a year ago, but owner Berry Bros. & Rudd Spirits has an establishedinternational partnership with Maxxium , as distributer of The Glenrothes. Berry Bros. &Rudd Spirits will continue to work with Inspirit (now part of Global Brands) with a focus ondeveloping The King’s Ginger as well as other new projects.

DRAM34

Smart Exporter is a FREEservice available for Scottish-based companies and

individuals looking to develop theirexporting knowledge.After 25 years of successful tradingin the UK, Clackmannanshirecompany, Harviestoun Brewery wasstruggling to manage its overseasoperations until it obtained expertadvice through the Smart Exporterinitiative.Advice was delivered to thecompany’s management team inthe form of a two day StrategyWorkshop. That was three years ago, and nowthe brewery is successfully tradingin 15 international markets, andhas tripled its export business.Managing director, Chris Millerexplained: “My co-director and Iwere very experienced in thedomestic drinks business, andalthough we recognised thepotential in foreign markets, welacked the necessary expertise.“We spent two full days with a specialist looking at where wewanted Harvieston to be – we explored new markets in detaillooking at per capita spend and willingness to try new products.“We found that new products were an integral part of the strategywith regard to our export business,and the Smart Exporter strategyworkshop helped us with the designof the brand as well as withmarketing, PR and e-commerceadvice.“The Strategy Workshop gave usaccess to first class resourceswhich as a small company we don’thave...and would be too costly tobring in. “The workshop lasted two full daysand because of the doors it hasopened up to us since, I’m notexaggerating when I say it’s themost worthwhile two days we have had in the last five years.” Businesses taking advantage of the Smart Exporter programmecan access expert advice at every stage of their international tradedevelopment process.Whether a business is looking to explore new opportunitiesoverseas, or already has considerable experience in internationalmarkets, Smart Exporter offers free tailored high quality products

and services to suit the requirements of the individual enterprise.Free support is available in the form of interactive workshops,seminars, one-to-one sessions, in-house training and onlinesupport and diagnostics.Encouraging international trade and developing the global profile of

dynamic Scottish-based companiesis essential to the country’s long-term economic growth.Key public and private agencies areworking together to drive forwardthis message in line with theScottish Government’s new five-year International Trade andInvestment Strategy.Created through investment byScottish Development International,a collaboration of Scotland’sChambers of Commercerepresented by Scottish ChambersInternational (SCI) and the

European Social Fund, the programme provides a range of freeservices designed to help companies meet the challenges ofexpanding overseas – from market awareness advice, to strategydevelopment assistance and technical support.For further information about Smart Exporter, please telephone0800 019 1953, email enquiries@smartexporter.co.uk or visitwww.smartexporter.co.uk

HELP IS AT HAND FOR SCOTTISHCOMPANIES LOOKING TO EXPORTBY SMART EXPORTER

ADVERTORIAL

DRAM35

DRAM36

CLASSIFIED ADVERTS

UK Wide

www.abvtrainingscotland.co.uk

Plus much more....

Scotland

BIIABAWARDING QUALIFICATIONS for LICENSED RETAIL

APPROVED TO ADMINISTERBIIAB QUALIFICATIONS

Need a personal Licence?

Legal and Compliance

Customer Service Standards

ONE STOP SHOP for all your training needs

T: 0800 061 2981 succeedwithus@abvtraining.co.uk

DRAM37

CLASSIFIED ADVERTS

Sims Automatics Ltd46 Dalsholm RoadGlasgow G20 0TB

0141 946 0444

Kirsty McKeown, AssistantManager, at the Tayside Hotel inStanley, Perthshire has becomethe first person in Scotland to beawarded the BIIAB AdvancedCertificate in LicensedHospitality. This Certificate has acombination of three units whichinclude “Motivating your team”,“Profit and Loss / BudgetControl”, and “Understandingyour Market”. People Solutions ofGlasgow delivered the trainingprogramme.

Signature Pub Group’s Martin Brown and GeneralManager of the Illicit Still, Andrew Campbell, are picturedabove revealing the pub group’s plans to extend its

ground-breaking Door Guardians safety scheme for customersinto the newly refurbished Illicit Still, following its success atParamount bar. The intiative, thought to be the first of its kindin Scotland, includes setting up special safe zones within thepub, bar staff on hand to give help and support to anycustomers who might need it. The group is committed to theKnow Your Limits campaign which encourages responsibledrinking and as part of the safe zone initiative, staff canarrange transport or escort customers to the city centre taxiranks.Martin Brown, Area Director of Signature Pub Group, said theextension of the Door Guardians scheme enhanced the homelyfeeling of the pub as well as reinforcing its commitment tobeing a responsible licensee. He said, “Thankfully the DoorGuardians at Paramount have not found themselves having touse their additional skills and knowledge on a regular basis, butthe feedback has been extremely positive and we have nowadapted the scheme to suit The Illicit Still. Providing a safe andwelcoming environment for our customers is key for us as agroup.”

ROUNDUPBIIAB SCOTLAND AWARDS ITSFIRST ADVANCED CERTIFICATE INLICENSED HOSPITALITY

DOOR GUARDIAN SCHEME EXPANDED

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. dram@mail.com web. www.dramscotland.co.ukEditor: Susan Young • Chairman: Noel Young • Production Manager: James Devlin •Advertising Executive: Martin Cassidy • Editorial: Jason Caddy • 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 in

any form without the written permission of the copyright holder and publisher, application for whichshould be made to the publisher. Articles published in this magazine do not necessarily reflect theopinions of the publishers. © Media World Limited 2011.

DRAM38

Funkin is expanding itssales team with theappointment of nationalaccount manager,Jonathan Phillips.Phillips, who brings withhim eight years’ drinksindustry experience, willfocus on thedevelopment of Funkin’sbusiness in Scotland.Says the company’s CEOAndrew King, “Scotlandis home to Funkin’s bestperforming outlets inboth the on and off-trade.”

Congratulations to thenew Mr & Mrs FraserMcIlwraith – Buzzworks’bar boss Frasermarried Lauren inSwitzerland recently. We wish them bothevery happiness. Jonathan Phillips

CARPET SPECIALISTSHugh stock of commercial quality carpeting

Quality fitting service all over ScotlandFree measure and estimating service - speedy quotes

www.tartancarpets.co.uk

50 Jessie Street, Glasgow G42 0PGinfo@tartanrugs.co.uk

The CAPTAIN MORGAN words and associated logos are trade marks. © Captain Morgan Rum Co. 2011

ICONIC NEW DESIGN FEATURING CAPTAIN MORGAN®

A £7 MILLION INVESTMENT NATIONALLY

SIMPLE BAR CALL“CAPTAIN & COLA”