DRAM MAGAZINE

MARCH 2013

ISSN 1470-241XDRAM271

DRAM

coRonAtion

SCOTTISH LICENSED TRADE AWARDS 2013

DRAM AWARDS LAUNCH • SUPPLIERS SURVEY RESULTS • LEE MURRAY INTERVIEW

DRINKS RETAILING AND MARKETING

2 DRAM MARcH 2013

INTRODUCINGTWO NEW ADDITIONS

TO THE BULMERS FAMILY

Over 18s Only

For new customers to Heineken, please call 0844-5560109. For all existing customers, please speak to your Sales Advisor on your next call.

49772 The Dram Bulmers Variants Ads.indd 1 22/02/2013 12:39

MARcH 2013 DRAM 3

259271

DRINKS RETAILING AND MARKETING

WELCOME CONTENTSMarch 2013

FEATURES

REGULARS

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

13 SUPPLIER’S SURVEYThe results of our 2013 Supplier’s Survey

08 BRAND NEWSAll the latest brand news.

29 DESIGN FOCUSDRAM takes a look at Munro’s in Glasgow and Jamie’s in Aberdeen.

17 AwARDs lAuncH2013 Dram Awards

22 LICENSEE INTERVIEWSusan Young speaks to Lee Murray, the man behind Flood Inns.

21 SUE SAYSStraight talking from our very own Editor.

This month we have launched our 2013 DRAM Awards... there are a few more sponsors who are still deliberating over their category but all will be revealed next month, and next week on www.barandpub.tv. Our TV station is getting loads of views. Even the videos we are producing are getting in excess of 10,000 views a month. That’s pretty good. This month we also reveal the results of our Annual Supplier’s Survey. It’s all change at the top. However in a difficult market it’s great news licensees are still giving their suppliers such high scores. See pages 13 and 14. I caught up with the dynamic Lee Murray of Flood Inns recently. He certainly has his eye on the ball. Our licensee interview is on page 22. We also hightailed it along to see Munro’s after hearing such great reports. This new Maclay’s pub is one of their best renovations yet. Can’t wait to see The Tullie.

Hope you enjoy this issue.

Susan YoungEditorsusan@mediaworldltd.com

INTRODUCINGTWO NEW ADDITIONS

TO THE BULMERS FAMILY

Over 18s Only

For new customers to Heineken, please call 0844-5560109. For all existing customers, please speak to your Sales Advisor on your next call.

49772 The Dram Bulmers Variants Ads.indd 1 22/02/2013 12:39

4 DRAM MARcH 2013

NEWS

Gumbo is the newest addition to Glasgow’s Byres Road. The new bar, formerly The Common Rooms, aims to bring the feel of New Orleans to the West End. Soul food from Gumbo to chicken wings, and live music ranging from jazz and blues to hip hop and reggae helps create the feel of the southern states. The bar, which is run by Mehrab Fatouri and Ross Agnew, has been refurbished and given a southern feel with lots of greenery, exposed brick, wood and a stage. Says Mehrab, “Everyone we spoke to said they had walked past it, so we wanted to create a pub people wanted to come into with soul and character.”

Have you heard?

Live music enthusiasts with a penchant for jazz are set to get a new venue, which will open early this month on Glasgow’s Hope Street.

Swing, which is owned by former marketeer Emma Marsh, will be open every Thursday, Friday and Saturday. Emma told DRAM, “It will have more of a supper club vibe, and we will have our own resident band and performers. They are all well experienced and many of them have played at Ronnie Scott’s.” The new bar/club is on the site of the former Crow Bar, but that is all that remains the same. Says Emma, “It’s small and intimate, but opulent too. The bar had been closed for four years and had damp issues, so we have had to strip it right back and totally refurbish it. We have also put in a stage and facilities for the performers. It will be a different style of bar, and I am bringing some of my fashion and marketing background into play. For instance the cocktail girls will all wear vintage, high fashion, outfits. It’s not just the bar staff that are dressing for the occasion food will come in the shape of a range of canapes. Swing is at 183A Hope Street.

Now Kitchin and Jack get set to open pub Top Michelin star chefs Tom Kitchin and Dominic Jack are set to open their first pub this spring. The team, who currently have Michelin star establishments The Kitchin and Castle Terrace Restaurant, will open their new pub in Stockbridge on the site of the former San Marco Restaurant on Comely Bank Road. The pub they say will compliment the local area’s vibrant food and drink offering and they plan to draw on their culinary flair, expertise and local supplier relationships, to present a warm, family-friendly atmosphere matched with affordable, freshly prepared, home-cooked dishes using the very best local produce. The neighbourhood bar will also highlight local beers and carry a good range of spirits. Front of house will be overseen by experienced restaurateur, Michaela Kitchin, and Food & Beverage Director Philippe Nublat, who have both played a vital role in the success of The Kitchin and Castle Terrace Restaurant. The new offering will also follow the “From Nature to Plate” philosophy the teams at The Kitchin and Castle Terrace Restaurant have become renowned for, but will present a more informal destination than their other venues.Alan Goldie, Director from The Restaurant Agency said, “Stockbridge is an area that’s thriving and though many local residents will miss San Marco, I know Nino and Franco are pleased to retire and spend more time with their families. The family were involved in the decision to find new tenants and we’re all confident the planned offering will bring an exciting new flavour to the area.”Brothers Franco and Nino from San Marco Restaurant said, “While the decision to close the restaurant after 30 years was not an easy one, we’re pleased to be handing over the property to another family run business.”The venue is currently under refurbishment and further details on the new pub are set to be revealed as the team prepare to open the doors in Spring.

ALL THE NEWS ON PUBS, BARS,

Zizzi opens first bar and restaurant in Glasgow

The former Borders site situated between Buchanan Street and Royal Exchange Square in Glasgow is now a Zizzi’s. In fact it is the company’s first Scottish bar and restaurant.

The building has been totally renovated and opened for business last month.

MARcH 2013 DRAM 5

www.DRAMscotlAnD.co.ukRESTAURANTS AND HOTELS TOO!

As we went to press The Angels’ Share, formerly The Hudson, is getting set to open in Edinburgh. The new look hotel, bar and club is a fresh initiative from Billy Lowe and Andy Pollard who have transformed the hotel that Lowe bought two years ago. Billy told DRAM, “I loved the idea of the Angels’ Share (the whisky that evaporates during distillation) and visited whisky bars all over the world to get a feel, but I also wanted to take the Scottish feel throughout the whole hotel. I didn’t want tartan and heather but cool and current. We also had the idea of naming rooms and theming them after Scots who were also cool and current. It’s similar to what we did at Le Monde with the worldwide cities. So we will have rooms named after the likes of Kelly MacDonald, Gerard Butler, Lulu, Andy Murray, Nicola Benedetti, Denis Law, Ewan McGregor, Paulo Nutini, Gordon Ramsay, Gavin Hastings and so on. All in all there will be 30 rooms.”Downstairs there will be a New York style speakeasy with a Scottish twist called the Devils Cut. Billy explains, “The plan is to have a daily or weekly password that those in the know use to get in. And we will be serving cocktails in cups and such like. We’ve moved the piano downstairs and we will have a regular pianist too. While the Angels’ Share bar will feature some great whiskies – some 300 in total.”As of his collaboration with former colleague Andy Pollard, says Billy, “The chemistry between the two of us is really good. I like the creative side while Andy is an expert on the operational side, and he has been very successful in his right with his Pizza Express franchise business. It’s great to be working together again, and his involvement has allowed me to streamline the company. My focus will always be the continued success of Le Monde while Andy will focus on the Angels’ Share.”Says Andy, “I am really excited, it’s great to be back in Edinburgh and to be working alongside Billy. We are in the business of creating another venue that we can be proud of. I really think when people walk in they will go ‘wow’.”

Is he moving in or is he not...the latest word on the street is that Ivan Stein IS taking the property situated between the Ben Nevis and the newly opened Kelvingrove Cafe on Glasgow’s Argyle Street. He is going into business with Peter McKenna and apparently the plan is for a 60 cover bar and restaurant called The Gannet. But it’s unlikely this will open before the summer.

The Vintage is Wm Bros second new bar, set to open mid-March in Edinburgh. The Vintage Craft Beer Bar and Kitchen in Leith will offer 13 draught Craft Beers (10 keg and 3 Cask), 22 wines by the glass, a bespoke British charcuterie and a seasonal À la carte menu. However there will be no badges on the fonts but there will be Vintage Labels from all the great Craft Houses, casually draped around the décolletage of the taps. The new bar will be the second from the brewer. Inn Deep opened in Kelvinbridge, Glasgow last year and is already proving a success.

Riccardo Facchini has leased the former Barco on Glasgow’s St. Vincent Street from Rosemount Taverns, re-opening it last month as Riccardo’s Italian Kitchen. The bar/restaurant was refurbished by Rosemount just ahead of the opening. Riccardo told DRAM, “We have 30 covers but it’s quite roomy so we can add more tables in the future. I’ve worked all over Italy in restaurants and bars, so I’m bringing these influences to the business.” Riccardo also runs Riccardo’s To Go around the corner on Argyle Street in Finnieston.

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sta

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Skene House Hotel Suites in Aberdeen has become the first in Scotland to offer ‘female-friendly’ accommodation, after winning accreditation by women’s social networking site Maiden Voyage, an award-winning global business travel network for professional women. The hotel has been invited to join its exclusive portfolio of ‘Female Friendly’ hotels.Female guests benefit from enhanced security such as double locking doors and a 24/7 manned reception, and guests are able to enjoy a host of feminine touches including portable powerful hairdryers, beauty lighting and mirrors and a selection of the latest glossy magazines.Melissa Gilchrist, Director of Operations said, “Research shows that the number of lone female corporate travellers is growing each year, driven in particular by the number of women who work in the North East’s oil and gas sector. We also know that the numbers of female leisure travellers, both from UK and Europe, remains a strong market. Since the early 1990s we have offered female travellers a better alternative to hotels as our style of accommodation addresses many of the concerns females have when travelling on their own.“For instance our suites’ fully equipped kitchens means that guests can cater for themselves or order in, which for female travellers makes for a far more relaxing evening compared with dining solo in a bar or restaurant.“By working with Maiden Voyage, we have further enhanced our female friendly offering to increase security and comfort and we look forward to welcoming their members.”

Angels’ Share gets set to open

6 DRAM MARcH 2013

72 cm

16.5

cm

46 cm

MARcH 2013 DRAM 7

NEWSALL THE LATEST BRAND NEWS

72 cm

16.5

cm

46 cm

Maclay’s step up the paceFebruary was busy for Maclay Inns.

First of all it launched its newest pub, Munro’s in Glasgow, then it revealed

strong Christmas trading results for the three key weeks of the festive season, 16th December 2012 – 5th January 2013, with sales across the company up 4% on a like-for-like basis against the same period last year. In mid-month the news surfaced that it had put Thistle III up for sale. The seven-strong pub group which includes DRAM! and the Clockwork Beer Company in Glasgow, the Dog House in Balloch, Canal Station in Paisley, the Laird & Dog in Lasswade, Wheel Inn in Perth and the Steading in Edinburgh, has been managed under contract by Maclay’s

since 2006. With this contract coming to an end this year, the directors of the company decided to put Thistle III up for sale, but only they say to “test the market”. Said a spokesman for the company, “This is a normal commercial exercise. The shareholders, who are the investors that have successfully created the seven strong pub portfolio, will determine whether to accept any good offer, or continue the business as a going concern.”Adding, “The shareholders are under no pressure to sell, it will be continuing business as usual with trading unaffected.”The company has also acquired a site in the heart of Broughty Ferry near Dundee subject to planning and licensing approvals. 

Food wholesalers up the anteFollowing the recent negative publicity around horsement in processed foods, particularly burgers and ready made beef dishes, food wholesalers have been quick to reassure the licensed trade that they are on the case. A Booker spokesperson said, “Booker takes the quality and safety of our products very seriously. Our own-label products are not supplied by any of the companies affected by the horsemeat contamination, however we are engaged with our suppliers regarding these issues.  While a 3663 spokesperson commented, “As a major national distributor of both branded and own label to the catering and hospitality industry, 3663 makes it clear to every supplier that products supplied should only include declared ingredients. Having already conducted extensive checks across its range and its suppliers, 3663 can assure the catering and hospitality industry that the company does not  have any direct links with the sources mentioned in the media for the presence of horsemeat in the food chain and to date all of the tests 3663 has carried out for the presence of horsemeat have proved to be negative.”Dunns Food and Drinks also commented on the issue. Jim Rowan, Managing Director commented, “While we sell a small amount of processed foods, including ready made meals, we have been assured by our suppliers that their products have been tested and have been given

the all clear. We also sell a substantial amount of beef products and we can also confirm that they are clear. We will continue to be vigilant in this area.’’ Brakes, who were implicated after horse DNA was found in burgers at Whitbread outlets,one of their customers, and at a Scottish school, told DRAM, “Every week more than 19,000 customers buy around 48,000 cases of products containing beef from Brakes.” The company continued, “On 21st February we were informed by the Food Standards Agency that a frozen beef burger had tested positive for horse DNA following a sample taken from a local authority school in Scotland. Before this incident, Brakes has already received negative test results on all 127 beef products supplied to that customer. In addition, Brakes had received 32 negative tests results on products that we buy from the same supplier and they, in turn, had 28 negative tests on finished products and raw material they handle. We have a duty of care to all our customers. Until we are able to ascertain the facts, we have placed the beef burger on hold as a precaution. All customers are currently being contacted to ensure they hold the product in a segregated area while we, and the Food Standards Agency, continue investigations. We apologise for any inconvenience this may cause.” (for the full update see the DRAM website – www.dramscotland.co.uk.)

Tennent Caledonian revealed last month that it will not increase the wholesale selling price of its leading brands - Tennent’s Lager, Caledonia Best and Magners Golden Draught - for Scotland’s free on-trade in 2013.John Gilligan, Managing Director of Tennent Caledonian, commented, “We believe that Scotland’s pubs, clubs and hotels are at the heart of their communities up and down the country and it’s crucial that they continue to thrive. These are tough times for the free on-trade and we will continue to support and invest where we can, helping operators control their costs, develop their businesses and build a responsible drinking environment for their customers.”Molson Coors increased wholesale prices by an average of 3.1% equivalent to 5p a pint, AB Inbev increased theirs by 4.7%, and Heineken’s rise, which has just kicked in, is equivalent to £14.30 a barrel. Wells & Young, the brewer behind McEwan’s, is not raising its prices, while Belhaven, as we went to press had not yet revealed its hand.

HEINEKEN has announced the appointment of David Forde as Managing Director for its UK business. He replaces Stefan Orlowski, and will take up the role in May 2013. David will report to Alexis Nasard, President Western Europe and Chief Marketing Officer.Since April 2009, David, who joined Heineken in 1988, has held the position of Managing Director for Heineken in Ireland and has led the transformation of the business during extremely challenging economic conditions. Meanwhile, the company has also revealed a good set of results with revenue increasing 7.4% to €18.4 bn and an in increase in group beer volumes of 2.8%. Net profit more than doubled to €2.9bn.

MediaScotland – the newspaper group behind the Daily Record and Sunday Mail have agreed to back a national Scottish Pub Month for a second year. This year the initiative is planned for June, and it will launch in the press in May. Last year more than 1,000 pubs signed up for the inaugural year, and the publishing group expect that number to grow significantly this year. The positive PR coverage that pubs across Scotland received last year is estimated to be worth in excess of £500K. More next month.

8 DRAM MARcH 2013

ALL THE LATEST BRAND NEWS

PPL

Heineken has announced the launch of Foster’s Radler, a new 2% ABV beer-based product made from a blend of Foster’s lager cut with natural lemon juice. Foster’s Radler is being

launched as part of a plan to harness the power of the Foster’s equity in 2013 to reinvigorate the lager category - and lead the development of a new mid-strength moderation category which the company believes could represent a £300m category growth opportunity.Taking its name from the German word for “cyclist”, Radler is a beer-based drink proposition dating back to the 1920s when cyclists would drink the mixed beer in the mountains when stopping for a rest. Fuelled by this authenticity and heritage, Radler has grown across Europe, where national mainstream lager brands have introduced variants in Belgium, Poland, Hungary, Austria and Croatia. The last five years has attracted 30% more new drinkers to the lager category, which has a 2000% volume growth for Radler style beers across Europe.

POS including ice-buckets and display items have been developed which communicate the brand’s refreshment cues and premium nature of the brand. Gayle Harrison, Brand Director- Foster’s at Heineken UK, comments, “Our research showed that current ‘moderation options’ are missing the opportunity to respond to the need of a growing number of drinkers who feel disappointed and unfulfilled because they cannot find a beer product with a lower alcohol content that still delivers maximum taste and refreshment. Foster’s Radler is a refreshingly different cloudy lemon beer that meets this need. It offers licensees a top quality product from a brand that consumers know and trust that gives consumers greater choice - and more reasons to visit the pub on more occasions.”She continues, “An extensive marketing launch programme will drive consumer trial and awareness and we urge licensees to capitalise on this new and exciting opportunity to unlock genuine category growth.”

Latest Innovation From Foster’s

BRAnDNEWS

the only swedish you need to know

Reasons to stock up:

*CGA Sept. 2012 **Gusto Research 2012 †Nielsen Scantrack Jan. 2013.

Kopparberg is Scotland’s favourite Fruit Cider brand.*

High growth each year (71% in the On-Trade*/ 66% in the Off-Trade†) across a broad consumer base of men and women.

37% of consumers are new to the brand in the last 12 months.**

Kopparberg is an aspirational, quality brand which consumers believe is a cut above the competition.**

KC659_DRAM_210x265mm_AW.indd 1 18/02/2013 15:04

Bachata launched onto UK marketFlagship Brands has launched a premium bottled beer infused with Cuban rum, called Bachata (ba-cha-ta). It is made using lager which is blended with a dash of golden rum to create an exciting new flavoured beer. A hint of orange zest is included which adds a vibrant edge to the smooth vanilla and caramel notes. With flavoured beers on the rise, and golden rum being one of the most buoyant categories in the spirits sector, the brand has already achieved listings in various trendy bars.

Liqueur LagerNew Liqueur shot from Proof Drinks

Pistonhead ‘Crude Oil’, described by distributor Proof Drinks as “Tough, Strong and Unrefined!”, is a 30% ABV liquorice liqueur, drunk as a shot, and infused with a bit of chilli. Crude Oil is produced by Spendrups, Sweden’s largest brewery and is crafted in the ‘Brutal Brewery’ workshop. Leif, one of the company’s Master Brewers, created Crude Oil in his kitchen! Pistonhead launched in Sweden in 2010 and received a phenomenal response, with record sales in the first year and now it has been launched in the UK. Pistonhead’s launch in the UK is following the same successful format as in Sweden, targeting ‘attitude tribes’. The brand’s campaign includes supporting touring bands, club nights and strong social networking presence, essentially the modern way to word of mouth. Proof Drinks have seeded the drink in some of the UK’s most respected live music venues, including the iconic King Tut’s Wah Wah Hut in Glasgow.

COBRA RE-LAUNCHES AD CAMPAIGNCobra Beer is re-launching ‘Cobra Train’, the most successful advertising campaign in its history. Last year, the ‘A fresh take on authentic India’ creative helped secure double-digit growth for Cobra as it aimed to become a top 10 UK beer brand. The latest media campaign will see a 20-second version of the advert air on TV, featuring a new finale, and will be supported by a full suite of point-of-sale materials for Cobra customers.

Foster’s Celebrates 1888!Foster’s, Heineken’s flagship standard lager, celebrates its 125th anniversary this year and to commemorate the occasion a new ad has aired on TV. Called ‘Anticipation’. It recreates the moment in Melbourne in 1888 when Ralph and William Foster first introduced the people of Australia to a beer specially brewed for true refreshment. The ad opens in the searing heat of an Australian summer, with William and Ralph Foster standing alongside the local mayor as they wait nervously hoping to impress him with a refreshing pint of Foster’s. The tension mounts as the mayor slowly raises the glass of Foster’s to his lips and the crowd falls silent as they wait, gripped in the moment, for the mayor’s verdict. As the glass touches the mayor’s lips he savours the refreshment enthusiastically and excitedly proclaims the new lager as a ‘little ripper!”The ad closes with a shot of refreshing pint of Foster’s underscored by the strap line ‘Foster’s. Good Call since 1888’.

MARcH 2013 DRAM 9

the only swedish you need to know

Reasons to stock up:

*CGA Sept. 2012 **Gusto Research 2012 †Nielsen Scantrack Jan. 2013.

Kopparberg is Scotland’s favourite Fruit Cider brand.*

High growth each year (71% in the On-Trade*/ 66% in the Off-Trade†) across a broad consumer base of men and women.

37% of consumers are new to the brand in the last 12 months.**

Kopparberg is an aspirational, quality brand which consumers believe is a cut above the competition.**

KC659_DRAM_210x265mm_AW.indd 1 18/02/2013 15:04

10 DRAM MARcH 2013

BRAnDNEWSALL THE LATEST BRAND NEWS

WhiskyJura distillery has added a new, limited-edition vintage expression to its collection – the 1977. Filled to cask in 1977, this vintage release was originally matured in three first fill bourbon casks before being finished in a ruby port pipe for 12 months. Each of the 498 bottles has absorbed the character and colour that only comes with careful aging. The 1977 vintage is presented in a solid oak box, with each box hand-crafted individually by Scottish-based cabinet maker, John Galvin. Jura 1977 is bottled at 46% ABV and available to buy from www.jurawhisky.com.

Gin

Gordon’s, the UK’s no.1 gin, is launching its biggest ever innovation

with the introduction of a new collection of flavoured gins - available from this month. The new range comprises three modern flavours - Gordon’s Crisp Cucumber (Original Gordon’s London Dry Gin blended with natural cucumber flavouring and designed to be mixed

with tonic), Gordon’s & Tonic with a hint of cucumber (it will be interesting to taste the difference!) and Gordon’s & Tonic with a dash of elderflower – which are available as premix cans too. The launches are being supported by a £1m marketing campaign. Nin Taank, Gordon’s Brand Manager, Diageo GB, says, “Gin is the third largest spirit in the spirits category and is experiencing strong growth +12% in the on-trade.“As the UK’s no.1 gin brand, we are looking to invite consumers to enjoy gin in a new and exciting way which will drive frequency of purchase amongst existing gin consumers whilst attracting new younger gin consumers. The new Great British variants celebrate the true versatility of gin, and are set to inject freshness and vibrancy into the category in advance of the key Spring/Summer season.”

CiderHEINEKEN UNvEILS NEW ADDITIONS TO BULMERS CIDER FAMILYHeineken has strengthened its range of Bulmers ciders with the launch of two new fruit flavoured ciders, Bulmers Cider Bold Black Cherry and Bulmers Cider Pressed Red Grape. The new premium flavoured ciders demonstrate Heineken’s commitment to delivering cider innovation. Lawson Mountstevens, Managing Director- On Trade at Heineken in the UK comments, “Genuine product innovation is crucial to maintaining sales and momentum in the modern cider category and flavoured cider has been a key driver of this success. Bulmers Nº17 has led growth in the modern cider category since 2011 and we estimate

that 80% of incremental sales will come from flavoured cider by 2015. It is therefore essential to focus innovation on this area and Bulmers Cider Bold Black Cherry and Bulmers Cider Pressed Red Grape – two of the most successful cider concepts Heineken has ever tested in consumer research- will capitalise on this outstanding opportunity by providing licensees with genuine choice

and variety.”Both 4% ABV variants will be available in single 568ml bottles in all trade channels from this month and will be backed by a full marketing campaign spanning new TV advertising, outdoor, digital and social media and experiential support.

Ale

caledonia reveals newversion of ‘caledonia’Caledonia Best has brought together folk icon Dougie MacLean and rising Dundee band Anderson, McGinty, Webster, Ward and Fisher (AMWWF) to record a new version of the iconic Caledonia.The collaboration came after AMWWF recorded its own version of the ‘unofficial’ Scottish anthem for Caledonia Best’s first TV advertising campaign which was launched in December. The recording has proven popular and Caledonia Best brought Dougie and the band together for a session. Paul Condron, Marketing Director at Tennent Caledonian, says, “For many Scots, Caledonia has become an unofficial national

anthem and its lyrics evoke a great feeling of pride – Caledonia Best truly is an ale for Scotland and the

song was a natural fit for our ad. We’ve been overwhelmed by the positive response to Anderson, McGinty, Webster, Ward and Fisher’s version of the song for the ad, and it has been an honour to be able to bring the band together with Dougie MacLean. It’s great to be able to share the results of what was a fantastic session

involving such talented artists, and I know this new recording will prove incredibly popular with music fans.”Highlights from the session were captured on film check out www.barandpub.tv

MARcH 2013 DRAM 11

12 DRAM MARcH 2013

GOOD BREWING MAKES GREAT BUSINESS.

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

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MARcH 2013 DRAM 13

TENNENT’S IS TOPS

Sales Rep 88% 85% 82% 90% 87%

Telesales 92% 91% 92% 86% 89%

Delivery Times 93% 93% 91% 81% 84%

Product Range 87% 87% 86% 89% 80%

Promotions 76% 70% 68% 76% 71%Overall 2013 87% 85% 84% 84% 82%

Overall 2012 82% 82% 90% 86% 81%

BEER SUPPLIER’S RESULTS 2013

SUPPLIER’S SURvEY

THIS YEAR’S SUPPLIER’S STUDY SHOWS A HIGH DEGREE OF CUSTOMER SATISFACTION LEVELS IN THE SCOTTISH ON-TRADE. jASON CADDY REPORTS.

Suppliers to the licensed trade in Scotland should should give themselves a pat on the back, because overall customer satisfaction ratings have remained buoyant according to this

year’s DRAM suppliers survey. The majority of final results show satisfaction scores hovering around the 80% with the top rating being 90%. If you compare this to recent a consumer satisfaction report by Which? into supermarkets, which saw Tesco only achieve a 45% satisfaction rating, the Co-op 48% and Asda 53% - while M&S customers rated it 68% at the top Waitrose achieve 82%, which puts the DRAM satisfaction survey for suppliers into perspective. Our lowest score is 75% and the highest 90% achieve a rating of and down overall, and our results stack up rather well. Eight out of the twelve suppliers in our survey were either up on 2012, or attained the same overall percentage rating. And that is a pretty result in these tough economic times. Over the last few weeks licensees up and down the country have been called, with around 500 calls in total being made. But the answers that we use come from independent, free-of-tie licensees. As always, the emphasis was on customer satisfaction so that licensees can feedback on the level of service they receive. This is not an exercise in comparing one supplier with another. Licensees were contacted and asked to rate their beer supplier and wine and spirit suppliers. All our respondents were asked to give a satisfaction rating, with one bring the lowest and five the highest, across five separate areas. These were sales representatives, telesales, delivery times, product range and promotions. Licensees from across Scotland were also invited to volunteer any other additional feedback on their level of customer service, and we ran the gamut – from businesses with million-pound plus turnovers, to small and medium enterprises, rural, urban, landlocked and everything in between. And the results were checked, and checked

and checked again.And this year the brewer that customers were most satisfied with was Tennent’s. It has gone from third place in 2012 to first place this year, breaking Belhaven’s four year run of success. Said Tennent’s MD John Gilligan, “When Susan asked me how I felt about my new position at Tennent’s I told her that it was my dream job, and that my next dream was to come out tops in the DRAM survey. I’m absolutely thrilled and delighted and my heartfelt thanks go right across the company who work flat out to make life better for licensees, and help them make the most from their business.”One very satisfied Tennent’s customer is Navan Taverns boss Peter Ross whose portfolio includes The Mint in Coatbridge and The Lab in Glasgow. He said, “For the size of the company, Tennent’s is very approachable and personable, and I feel that they really take care of my interests. The telesales staff are so efficient, and this kind of professionalism goes right the way up, via account.” Greg Allan, manager of The Longhouse added, “Tennent’s has improved over the last year, and if there’s anything wrong with the order, they take it back no hassle and they always deliver on time.”Tennent’s scored well on all categories – and it was this consistency that put them into pole position.Heineken has climbed from joint third place last year to second place this year, with a rise of 2% in its final satisfaction result. Customers rated the Heineken’s sales reps 85% which was a 7% rise on last year’s rating, delivery times also went up 10%. Molson Coors’ score of 84% is 2% down on last year, taking it from second place to joint third place with Belhaven. Although their sales reps were deemed to be the best by their customers. But Molson Coors didn’t fare as well on delivery times as last year, down from 90% to 81%. continued on p14

GOOD BREWING MAKES GREAT BUSINESS.

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

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14 DRAM MARcH 2013

“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

Unrivalled Expertise in the Scottish Licensed Trade

Passionate about our Product and our Service

Centre of Excellence for Staff Training

137 Shawbridge StreetGlasgowG43 1QQ

tel +44 (0)141 649 9881fax +44 (0)141 649 7074

InverarityMorton.com

“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

Sales Rep 88% 91% 85% 88% 85% 83% 70%

Telesales 95% 86% 88% 84% 81% 82% 78%

Delivery Times 95% 84% 90% 85% 88% 83% 83%

Product Range 93% 98% 90% 84% 86% 88% 83%

Promotions 80% 76% 67% 75% 71% 65% 60%

Overall 2013 90% 87% 84% 83% 82% 80% 75%

Overall 2012 83% 88% 80% 83% 82% 80% 81%

WINE & SPIRIT SUPPLIER’S RESULTS 2013

SUPPLIER’S SURvEY

It has to be said that Belhaven did manage to hold the other brewers off the top spot for a very respectable four years until this year. Perhaps the some of the recent changes at the company over the course of the last 12 months have been reflected in the results this year, with the departure of the man at the top, Euan Ventners, and one of its leading men in the field, Eric Maitland. Belhaven’s score slipped due to customers rating their sales reps 82% instead of 91% last year, and it was also hammered on promotions dropping 15% this year.Carlsberg finished up in final place, the same ranking as last year, although it did climb a percentage point overall, as well as being up in sales rep, telesales, delivery times and promotions. However find licensees that have Carlsberg as their primary beer supplier is like trying to find a needle in a haystack.Coming out tops in the wine and spirits category this year is Inverarity Morton, climbing from second place last year, and up 7% to achieve an overall satisfaction rating of 90%. The company also scored highest on three out of the five categories – telesales, delivery times and promotions, with a 10% rise in the latter category, from 70% to 80%.Inverarity Morton Stephen Russell said, “We are absolutely delighted and its gratifying that licensees have responded in this way. We have all worked very hard to make the business a success.”Said Zoe Keir from McChuills in Glasgow, “The Inverarity Morton sales rep is fantastic – we see him every week.”Gordon & MacPhail’s four-year reign as top winner and spirit supplier came to an end this year and, as was the case with Belhaven, this was a fantastic run of success. This year, the malt whisky specialist is in second place, falling a mere percentage point to bag an overall satisfaction rating of 87%. Gordon & MacPhail did manage to romp home in first place in two categories, namely sales rep and product range.

This year’s third placed wine and spirit supplier goes to Forth Wines. Its overall satisfaction rating rose from 80% to 84%. It also scored second-highest overall on delivery times, climbing 10% on last year from 80% to 90%.Matthew Clark is down one place on last year to number four, and its overall percentage rating remained unchanged on 2012, at 83%. Just behind Matthew Clark is Wallace Express whose final satisfaction score remained the same at 82%, climbing one place from last year’s number six to take fifth position this year. The wholesaler also climbed a healthy 10% on its sales rep score, moving from 75% to 85%.Dunns Food & Drink also held its own with its percentage rating of 80%, the same as in 2012. Dunns did best in the product range category scoring 88% as against 82% in last year’s survey.In final place is Allsons, which has dropped from fourth to seventh place, seeing the biggest percentage drop of all the wine and spirit suppliers, down 6%, although it came out fairly well in delivery times and product range, scoring 83% in both.The thorn in the side of many licensees is promotions, and this is reflected in all the suppliers results, coming in as the category with the lowest scoring. One licensee, who asked to remain anonymous, summed the general feeling by saying, “I know it’s a difficult time for everybody at the moment, but all the more reason to encourage more promotions and provide POS, like we used to get. Things have been pretty poor on this front for a while now.”Congratulations to all our suppliers and the people behind them, and a huge thank you to all the licensees who took the time to take part. The average brewer satisfaction rating was 84% while the average satisfaction rating for wine and spirit suppliers was 83% - while supermarkets only received a satisfaction rating of 62% - so there is definitely reason to celebrate in the Scottish licensed trade.

TENNENT’S IS TOPS

MARcH 2013 DRAM 15

“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

Unrivalled Expertise in the Scottish Licensed Trade

Passionate about our Product and our Service

Centre of Excellence for Staff Training

137 Shawbridge StreetGlasgowG43 1QQ

tel +44 (0)141 649 9881fax +44 (0)141 649 7074

InverarityMorton.com

“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

16 DRAM MARcH 2013

THE BEST-LAID SCHEMESOne thing is certain in life: after twenty-nine whiskies, nothing

tastes better than a beer. And so I confirmed last week after judging the final round

of the World Whisky Awards 2013 in London. As the event broke up, thirty or so of the country’s finest publicans, distillers, journalists and retailers stammered awkward good-byes and tried to avoid shaking hands, a scene made even more uncomfortable by a surreal, collective fumbling for business cards, many of which were lying neatly stacked on dressing tables at home. Me? I always shake hands. And when my last business card had been handed out (always keep a few in your wallet), the moment I had long been training for had finally arrived. It was time to unleash The Itinerary, an obsession began weeks before when I’d first committed to the London trip. It was a triumph of Type-A organization, devoid of family obligation and resistant to bad weather. I had one-half day to myself, during which I would strip the London beer scene to its very bone and have myself a good gnaw. The Itinerary had been searched, re-searched and over-searched via Rate Beer, Google, Yelp, The London Drinker, The Good Beer Guide and dozens of scraps of paper that had accumulated in my wallet over the years. It was time-architecture of a sort that air traffic controllers can only dream of, a crack in the wall through which I could slip for a few hours to enjoy some excellent beers in my own company. I had a pocket full of English notes, the family were enjoying themselves across town and nothing could get in my way.Just then, I felt a hand on my shoulder. It belonged to the organizer of the Awards, a stand-up chap if ever there was one. I knew right then that my meticulously-sculpted tower of a plan was about to crumble into the Babylonian dust before I even got one foot out the door. My shoulders drooped as I fought back the tears and turned bravely to meet his smiling eyes. What I saw in those eyes was weeks of fantasy swirling clockwise down the toilet, sealed with the utterance of that most-innocent, irresistible, single-word invitation known to man: “Pub?” To be fair, The Itinerary had been fashioned with certain beers in mind, mostly new-gen locals like Meantime, The Kernel, Sambrook’s and Camden Town; plus Fullers, the remaining member of the old guard. So – the frantically-assembled rationale went – as long as I found these certain beers, the certain cafés in which I’d hoped to drink them were superfluous, more or less. Which was what I kept telling myself as we marched into the nearest pub and ordered watery pints of Young’s, once a proud, working-man’s London brewer but now just a brand that’s made by somebody else somewhere else. There was a tap for Meantime Pale Ale, but it was off. So much for the rationale. There was something soul-refreshing about that weak, lifeless real ale

after twenty-nine whiskies, however, and it was nearly two hours later that I divorced myself from the excellent company that had accumulated (after all, that’s what a pub’s for) to see what flames I might kindle by stirring the ashes of The Itinerary. There was one non-beer-related portion of The Itinerary that could not be forgone. It demanded that I make my way west to Notting Hill where I was met with a mug of tea and two more drams that decorum demanded I down. By the time I left it was getting dark. I was ninety minutes behind schedule, but one of The Itinerary pubs was only a ten- minute walk away. It was The Churchill Arms in nearby Kensington, an 18-Century affair whose tenuous link to ancestors of Winston Churchill justifies its name and general theme. It began to rain on the walk there, and by the time I stepped into this kaleidoscopic tardis of a pub I was well soaked. Another situation in which a beer seems the perfect reward. The Fullers ESB on the handpump was flawless in every way, a true classic. That particular beer was, however, only half the reason the Arms was on The Itinerary -- the other half was the food they served: in the back lies a glass counter teeming with Thai women. Bright lights from the kitchen combined with the

steam rising from the counter made it seem like the women were speaking to me from within the mouth of a dragon with amazingly appetizing breath. Or maybe the drinks were beginning to add up. They put my Vegetable & Egg Pad Thai into a polystyrene box, since there were no seats available. Unable to juggle both pint and food, I made my exit onto the street, shovelling the delicate dish into my eager mouth under cover of a mean awning that ensured that only the front of me got wet.By now, the gaps in The Itinerary had become depressingly clear. In order to make a late dinner up in Marylebone with the family, I’d

have to forgo visits to The Rake in Borough and Craft Beer Co. in Clerkenwell. Instead, I hopped on the Underground and headed for our assembly point, an undistinguished pub where I left half my pint of Adnams Ghost Ship as we went next door for sushi. The next day was filled with museums and market-hopping, which led to a relaxing lunch of raw oysters at The Wright Brothers in Borough, who just happened to serve bottles of Export India Porter from The Kernel brewery. Tick. And we just happened to be (coincidence?) around the corner from The Rake. Tick again. Perhaps The Itinerary was adjusting itself to that unpredictable thing called “life”. At any rate, here I was, facing the final beer in the final pub of my London trip. What local delights were on tap? Well, none, actually. So I settled for Nøgne Ø Imperial Pilsner -- at exactly £1.00 more per half pint than I sell it for in Scotland.

Jim Anderson is co-owner of The Anderson in Fortrose, and was glad to get home.

BY JIM ANDERSON

one thing is certain in life: after twenty-nine whiskies, nothing tastes better than a beer.

MARcH 2013 DRAM 17

DRAM

coRonAtion

SCOTTISH LICENSED TRADE AWARDS 2013

AWARDS CEREMONY 24TH jUNE 2013

18 DRAM MARcH 2013

BII Scotland Customer Service Award 2013Customer service is paramount when it comes to running a successful business. This year BII Scotland is on the lookout for a pub, restaurant or hotel which fully embraces the customer service ethos. Could this be your business? If so, you could be eligible for this award. Judges will look at the measures that you have in place to ensure your staff are well trained in customer service. Short listing will be done by Mystery Shoppers followed by interviews at a later date by a team of judges. If you want to win the award enter now.

Kraken Black Spiced Rum Cocktail Bar of the YearDo you think that you have the best cocktail bar in Scotland? Are your bartenders well trained, imaginative and good with customers?

The judges will be looking for expertly made cocktails, a willingness to experiment and a good knowledge of spirits, including rum. Tell us why you think you are the best cocktail bar and include a recipe for a cocktail featuring The Kraken Rum. How would you unleash the beast?

mixxit Bar Apprentice 2013Maxxium UK’s training and education programme mixxit is now in its seventh year of looking for Scotland’s best new bartender. The mixxit Bar Apprentice competition will take 10 bartenders with experience of one 1 year or

less on an intensive training programme which will cover all aspects of professional bartending, including mixology, drinks knowledge and service excellence. In June the bar apprentices will face a panel of judges and the best performing bartender will win the accolade mixxit Bar Apprentice of the Year, which will be announced at the DRAM Awards.

Benromach Award For SuccessShare the secret of your success with this year’s DRAM judges to pick up this accolade. Whether you’ve successfully continued your family business, successfully expanded over the past few years, adopted innovation to develop your business, or have grown your turnover, we would love to know what you think your secret is. This award is open to hoteliers, restaurateurs and licensees…share your secret with us. Enter now with details.

Kopparberg Independent Bar of the YearKopparberg is on the lookout for Scotland’s top independent bar. The Kopparberg team

is looking for a bar that has proved to be a success with customers – it doesn’t have to be the most stylish or the biggest, but owners should demonstrate creative forward-thinking and be inclined to think outside of the box when it comes to developing their business. It almost goes without saying but good customer service and an excellent range of products behind the bar is essential. Do you think you fit the bill?...if so enter now.

Passion For Wine Award Forth Wines are on the lookout for an outlet that has a real passion for wine. Is your outlet innovative? Do you invest in staff training to

ensure your customers are well informed? Do you enthuse your staff about wine? It’s not about having the biggest wine list or the biggest bar, but it is about how you promote the wines that you stock to your customers. Whether you are a wine bar, a bar attached to a hotel, or a restaurant – the judges will be looking for an outlet that stands out from the crowd.

Dog Friendly Pub of the YearThe DRAM is on the lookout for a pub that provides a welcome for pet dogs. Do you allow your customers to bring their friendly pooches inside. Do you provide a water bowl, and the occasional treat? If so you could be in the running for this accolade. Judges will be bringing their own dogs on mystery visits (volunteers are queing up!!) If you think your pub or hotel fits the bill enter now.

Critics’ Choice AwardThis category will take the top four restaurants, as reviewed by Scotland’s top restaurant critics as at the end of April 2013, and an independent judging panel will visit the recommended eateries... and select the top one overall from the selection. No entries are invited for this award, but finalists will be invited to the awards ceremony. And scoring will be on the basis of quality and value, customer service and attention to detail.

18 DRAM MARcH 2013

MARcH 2013 DRAM 19

Saltire Taverns Sales Rep of the YearSaltire Taverns, one of Scotland’s foremost pub companies, is on the lookout for Scotland’s best sales reps. This company recognises the role that sales reps have to play in the success of the on-trade. Do you have a good knowledge of your own brands and how they fit with your customers offering? Are you innovative, and able to come up with ideas for your customers? Do you go above and beyond the call of duty when looking after them? If so enter now.

Molson Coors Champion Beer Pub of ScotlandMolson Coors are on the lookout for a pub that really champions good beer. Do you pride yourself on being one of Scotland top beer pubs? Do you actively promote responsible beer consumption in your bar and regularly bring on new beers to tempt your customers? Do you have a wide selection and encourage your customers to try different varieties? Do you make beer recommendations to go with your menu? A good cellar and well trained staff are necessary to be eligible for this award.

Sunday Mail Pub of the Year Scotland’s leading Sunday newspaper is looking for the best pub in the country. Do you have a welcoming atmosphere? Do your customers come back, and come back again? Get your customers to fill in the entry form when it appears in the Sunday Mail and tell us why you think you are eligible for ‘Pub of the Year’.

Tennent’s Quality AwardA dedication to quality has helped to make Tennent’s the No 1 Scottish Lager brand - and Tennent’s is looking for a pub that shows a similar commitment to quality. Excellent customer service, great beer, a good range of products behind the bar, fine food and a great ambience are all part of the quality experience. If you think you deserve this accolade, enter now.

Strongbow Manager of the YearStrongbow, Scotland’s biggest selling draught cider, is on the lookout for Scotland’s top manager. Do you put the ‘hard graft’ in to ensure that your bar or pub is a success, or do you now someone who does? Strongbow will give the honour to the manager who has the strongest work ethic, and who can demonstrate the difference that he, or she, has made to the business. If you think you, or someone you know, deserves the award, please enter now.

New Bar of the Year Repertoire Magazine is on the look-out for Scotland’s best new bar. As long as you have opened in 2013 you could be eligible for this award, and entries are taken right up until the 30th May for this particular category. The judges will be looking for a bar that stands out, has excellent service, a good-looking environment and a super range of products.

Independent Hotel of the YearScotland’s hotel industry is gearing up for two mammoth events … The Commonwealth Games and the Ryder Cup, and this year ,for the first time, the DRAM has a new category...Independent Hotel of the Year sponsored by Vicast Ltd, the online video platform for business. The judges will be looking for a hotel, or hotel group, that is independently owned ,and that has continued to invest in, and grow their business. A company that is forward thinking and cares about customer service. Either fill in the form attached or send us a video telling us why you think you deserved the accolade.

Two further categories to be revealed next month.

MARcH 2013 DRAM 19

Wee DRAM Whisky Bar of the YearThe judges will be looking for licensees that go to extraordinary lengths to promote Scotch whisky within their own establishment. An excellent range of whisky on the back bar is a necessity and staff should also be well trained and enthusiastic when it comes to recommending whisky to their customers. A good Scottish welcome is also important. Do you think that your bar deserves the accolade? If so enter now.

Entry Form

Your Details

Please tick your category of choice

g Benromach Award For Success

g BII Scotland Customer Service Award 2013

g Critics’ Choice Award

g Dog Friendly Pub of the Year

g Passion For Wine Award

g Kopparberg Independent Bar of the Year

g Kraken Black Spiced Rum Cocktail Bar of the Year

g Molson Coors Champion Beer Pub of Scotland

g New Bar of the Year

g Saltire Taverns Sales Rep of the Year

g Strongbow Manager of the Year

g Sunday Mail Pub of the Year

g Tennent’s Quality Award

g Independent Hotel of the Year

g Wee DRAM Whisky Bar of the Year

Establishment Name:

Licensee’s Name:

Tel: Email:

Address:

Relevant Info. Please attach a separate sheet and tell us why you deserve an accolade or send us a video. Deadline for entries 10th May 2013.

Finnieston House, 1 The Stables Yard, 1103 Argyle Street, Glasgow G3 8ND and send videos directly to production@mediaworldltd.com

20 DRAM MARcH 2013

Finally the government is waking up to the fact that the most effective way of getting people to drink less is by publicising how many calories there are in particular

drinks ... however it’s not really going to have much effect in the on-trade unless bar staff are telling folk how many calories there are, for instance, in a glass of wine, when they hand it over... “That will be £4.50 and 300 calories Madam!” I don’t think so! But I do think it would be effective should that miracle ever come to pass. But as far as putting it on full bottles of spirits, wine and beer – I don’t know about you, but I’d need a calculator to work it out! On a similar subject, apparently in London ‘skinny cocktails’ are set to be the new trend. Is there really such a thing! I don’t know many cocktails with less than two measure of spirit – and that’s at least 200 calories!

It is a bug bear of mine - yes another one! - when I see bouncers (sorry stewards) standing with their arms crossed in a huddle watching someone collapse on the pavement – yes, I too presume they have had too much to drink, and no doubt they will right themselves. But stewards have been trying to improve their image. It certainly doesn’t do the venue any good whatsoever, from a PR point of view, when there are drunks lying around face down on the pavement right outside the premises. I spoke to Eddie Tobin about this – he was surprised and reminded me that door staff ‘do have duty of care’. And there was a case when door staff at a city venue ignored a person who had similarly collapsed on the pavement... he injured himself, and the venue subsequently had its licence suspended!

Do you know what Harlem Shake is? I keep getting all these videos on the Dram Facebook site. So we have put some of the best Scottish examples on line at www.barandpub.tv … I like the Campus one!

I think it’s great that Sofi’s Bar in Edinburgh has launched a new dog afternoon at the bar, after the success of its Pugs in Pubs party. This is going to be a monthly event and the dogs will get their own pints and bar nibbles...Apparently Arwen Duncan and his colleagues were brain storming and they came up with the idea of a party for dogs. Now the Dugs n Pubs guide – a guide which lets dog owners know where to go, is publicising the events. So next time I am in Edinburgh I will know where to take my dogs. Meanwhile the Ben Nevis, in Glasgow, the winner of last year’s Dog Friendly Pub of the Year has nearly sold out of its Dog calender, and now they have a CD coming out... but it is not, as I initially thought, a CD featuring dogs singing (no I hadn’t been drinking!) (don’t laugh, there is a CD of dogs singing Beatles songs) but of the Ben’s resident musicians. Phew.

Brian Joseph MacDade 26th September 1945 – 3rd February 2013

Brian MacDade, or Big Brian, as he was known – was not just tall in stature, but he had a big personality too. He was without doubt, very hard working, and loyal and protective towards family and friends. He loved a pint, particularly a Guinness, and didn’t suffer fools gladly. He started out working at the Glasgow fruit market, and even spent a spell managing a pop group, then he spent 5 years working for the inland revenue, (some folk might find that hard to believe!) before joining Heinz International and by the time he left seven years later he was area sales manager. Following on from this Brian joined Eric Morley Leisure where he greatly enjoyed organising the Miss World Competitions and in between times he performed charity work with the Varied Club of Great Britain, became Chairman of the Milngavie & Bearsden Round Table and with his many business contacts facilitated the first £1m sponsorship deal in Scottish football. According to Brian himself his biggest achievement in employment was when Stakis head-hunted him to run their Night Club and Inns side of the business which was running at a loss. In next to no time and much to the surprise of the directors he turned every establishment he controlled into profitable business. This success led him to become Director of Marketing Services within the Stakis Organisation in 1987.His real ambition was to run and own his own bar and restaurants these included the Beacon Inn, Carbeth Inn, the Manor in Bishopbriggs and the Lansdowne Bar in the West End. And his family were involved at one stage or other. In fact his sons reckon he must hold the world record for firing chefs, particularly his own son, Mark. He was also a great raconteur and he used to tell a great story about one occasion when he was down on his luck and found himself sitting in the departure lounge of Glasgow Airport waiting on a delayed flight up to the north of Scotland on a tiny, empty plane, for a meeting in which he knew in advance he would be told, he no longer had a job. As he was waiting one of his old school friends passed heading for a flight to London. His friend was quick to tell him how well he was doing and that he was now director of a company… and Brian was listening and praying that they did not get onto the subject of how he was doing and where he was flying to, as he always liked the upper hand amongst his peers. Then his luck kicked in. As the plane was so small there were no flight stewards so out of the blue the Pilot came into the departure lounge wearing his immaculate uniform and cap, walked straight up to his only passenger that day and said, would you like to follow me now Mr McDade the plane is ready for you. Without so much as smirk Brian stood up and said to his friend, who’s jaw hit the floor. “sorry I must dash my private jet is ready”That was Brian. He leaves wife Kate (Catherine) daughters Tracy and Julie and sons Gerard, Stuart and Mark and of course his loyal dogs.

MARcH 2013 DRAM 21

SUE SAYS OBITUARY

22 DRAM MARcH 2013

THE FIFE DEAL MAKERLICENSEE INTERvIEW

LEE MURRAY IS THE MAN BEHIND FLOOD INNS, ONE OF FIFE’S MOST SUCCESSFUL INDEPENDENT OPERATORS. SUSAN YOUNG CAUGHT UP WITH HIM TO FIND OUT MORE.

Lee Murray of Flood Inns has just relocated his office from above one of his pubs, into a very comfortable modern space on the outskirts of Leven. And he says it’s already

proving to be a benefit to his business. Lee explains, “The office in the flat above the pub was very accessible to everyone from staff to customers, and sometimes it was impossible to think. These new offices, I think, are already increasing productivity and my team have also adopted a more professional outlook.” Lee started out in the pub business in 1999 with his mum and dad who, prior to going into the pub business, ran a taxi and mini-bus business. Says Lee, “We were used to running a business and when the Golf Tavern in Leven, a real institution in the town, came on the market, we decided to go into the pub business and the Golf subsequently became MacPhails.” He continues, “I always wanted to own a pub. It was one of my ambitions...that and becoming a professional footballer... the latter of course didn’t happen, but today, I have an estate which is 10-strong and another addition is imminent.” The majority of his pubs are leaseholds and he has pubs from the likes of Belhaven Pubs, Bruce Taverns, Caledonian Heritable, Iona and Kingdom Taverns.The second pub to join the Flood Inns’ stable didn’t come along until eight years after MacPhails and it was Agenda in Leven. Says Lee, “I knew Gordon Smith, who at the time was at Kingdom Taverns. He had been away travelling and had come back to work for Kingdom, and he came to see me. He knew I wanted to expand, and offered me a great opportunity with Agenda. It was also a food-based business and I could see that was the way forward, but it was a huge learning curve. Today it has a very good reputation for the quality of its food offering. In fact Kingdom Taverns chairman Eddie Melville often eats there.” The next pub to join his stable was the Auld Hoose in Leven. Says Lee, “Originally my mum and dad had bought this wee pub, but in 2009 my dad became unwell, and they asked me to take it over. It is now Molly Malones. The same year, but around Christmas, Belhaven came to me with the Windsor Hotel – this gave me a triangle in Leven. The guy who had been running the hotel had gone into administration and they offered me the opportunity to take the hotel and run it over Christmas with a view to taking it over in the new year. At the same time I had also been talking to Bruce Taverns about the Laurel Bank Hotel in Markinch – it had been a well-known hotel in its time and we managed to get a good deal. This year the

MARcH 2013 DRAM 23

THE FIFE DEAL MAKERhotel should hit the £1m mark – we’ve put a lot of time and effort into getting the offering right and we have both a good manager and a good chef.”In 2011, a hotel called Brannigans came on the market. This was through Caledonian Heritable. The former owner had gone back to South Africa, so once again Lee did the deal. But it wasn’t the last one that year and he also took over Kaines in Glenrothes after an approach by Belhaven. It had been an Indian restaurant for a while and was according to Lee, “pretty dire.” But under the Flood Inns’ banner it was refurbished and re-opened in October. And then just before Christmas a pub in St Andrews next to the 18th green called One Golf Place came up through Iona. Explains Lee, “We kept it shut over Christmas and opened it at the end of February after a mini refurbishment. We still have to re-do the bedrooms and Iona have promised to help us with that. For most of the year One Golf Place trades very well, but over Christmas and January St Andrews is like a ghost town. It’s hard during the winter.” That brings us to 2012 and Flood Inns move into Edinburgh when they took on Scotts in Rose Street. Says Lee, “Bruce Taverns bought it on the Monday and I wouldn’t be surprised if they called me straight away. Needless to say I thought it was a great wee bar. It needed a small refurb, and since we re-opened it – it has been doing well.”He has just opened his second pub in Edinburgh the former Aspen on South Bridge – which comes under the Iona banner. Says Lee, “The previous tenant left after Christmas. So we have tidied it up, and it does look a lot better. We will carry out a full refit later in the year.”So how do the companies that lease the pubs compare? Says Lee, “They are all different. Bruce Taverns and Kingdom leave you alone. Although when Gordon Smith was with Kingdom he would call me very week for an update and a chat. The great thing about Caledonia Heritable is that you can get any products you want and I work really well with Graham Arnott.”He continues, “With leasing, there is less risk, and I believe that it does give us a base to build our freehold estate. Although there is little value in leases at the moment, I do believe that there is an inherent value in long-term leasing arrangements. Five or ten years from now there are likely to be fewer pubs available – yes, it may be a long-term gamble, but every pub is a gamble!” Lee is very much a businessman, which is no doubt why pub companies go to him, particularly with distress leases. He admits that he has turned away more than he has taken on. Says Lee, “The pubs have to have had some good reports over the years.” But he admits that he enjoys the challenge of turning pubs around. He comments, “The pub industry today is better run than it has ever been. But it is never easy taking on a pub. You have to work at it. The benefit of being a small

I ALWAYS WANTED

to own A PUB. IT WAS ONE OF MY AMBitions

24 DRAM MARcH 2013

SCOTLAND’S LOVED BEST

BELHAVEN BEST BAR NONE.

* CGA, MAT to September 2012 ** Omnibus research for Greene King, April 2012

The best-selling ale in theScottish on-trade*

Out-sells the next best-sellingkeg ale by two pints to one*

The brand Scottish ale drinkersmost want to see on the bar**

Crafted for great flavour fromthe finest local ingredients

Best get some Belhaven in.

Customer Service Number:0845 6075325

www.belhaven.co.uk

best_bar_none_265x210_25feb__ 25/02/2013 12:09 Page 1

SlainteProud to support Lee andeveryone at Flood Inns.

´

45 Queen Elizabeth Avenue, Hillington Ind Est,

Glasgow, G52 4NQ

t. +44 (0) 141 810 4111f. +44 (0) 141 810 2699

m. +44 (0) 7974 224 761e. scott@ssuk.co.uk

www.ssuk.co.uk

Scotland's leading supplier of all Audio

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company is that I have my hands right on it. I can make decisions and I like trying to work out how to invigorate the pubs and hotels that I take on. I also love when we take a pub on organising the builders, sparkies and such like, and getting it back open.”He also enjoys the marketing element and is keen to emulate the success of coffee house such as Starbucks and Costa. Says Lee, “People’s personal circumstances have changed and customers are more picky about when they are going out, and where they are going. Trade is very much event-driven now. We need to give them a reason to come to our places. The busiest places around are Starbucks and Costa Coffee, which are family-friendly and comfortable for women. I think that

these two sectors are still reluctant to go to pubs because they have a stereotyped view of what a pub is like – men standing at a bar. Moving forward we have to make our pubs more friendly and more food orientated, less intimidating and the places to go to eat and socialise. We have to look at every angle because there is so much more that we can do. Customers are everything – without customers none of us have a business. We need to keep modernising. Our aim is to make everyone

welcome. To do this we have had to work hard at training. It’s the most important thing we can do, and I train my team to the highest level I can afford, and we have utilised the Tennent’s Training Academy.”Which is no doubt why he picked up a recent award, ‘Scottish Employer of the Year’ in Edinburgh.”But says Lee, “When I compare service in Scotland to the service you get in the States it is just not comparable. Their service level is so much better. I can understand why because staff there depend on tips, but we as a trade really need to get behind training and work harder at it. I preach to our team that people expect good service. If the food is not perfect, but the service is, people will come back. But if the service is not good, people won’t come back.”He also is a firm believer in social media. “We use it a lot. And the trade has to find a way to utilise it and interact with people through it. There is no doubt that the marketing we have done on social media has benefitted my business. We have built a database and add to it every day. This means that we are constantly communicating with our customers. And we get lots of feedback to. Most of it is positive, but if there are any complaints I am on it right away. If a customer complains, we can sort the problem, if people don’t tell us we don’t always know something is wrong.”When it comes to staff, Lee believes in bringing people on. With 100 people on his payroll he is keen to see people progress through his company. He explains, “If I can bring someone in at KP level, they could eventually be managing one of my pubs, if they have the will. Staff have to be excited and be prepared to put themselves on the path to improving their career options. One of my ambitions is for my team to say ‘Flood Inns is a great place to work.’ I would be really proud if I succeeded with this.” I think he already has...

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26 DRAM MARcH 2013

Donaldson Construction

Ltd would like to wish Maclay’s every success with the newly

refurbished MUNRO’S BAR

Block 2, Ward Street,Alloa FK10 1ET

Tel: (01259) 219923 • Fax: (01259) 211676Email: info@donaldson-construction.co.uk

MAIN CONTRACTORJOINERS & BUILDING CONTRACTORS

The first thing that strikes you when you enter Maclay’s newest pub, Munro’s on Glasgow’s Great Western Road, is the spaciousness. It is even more striking if you remember

it in its previous incarnation as the Captain’s Rest. Who could have imagined there was that much space? What was previously a dark and rather gloomy bar has been totally transformed. In fact there is hardly any point in talking about the Captain’s because there is not a remnant of it remaining. The new Munro’s is a craft beer pub, and Maclay’s marketing manager Lynn Lovelock told us that they took their inspiration from various hostelries around the UK, but particularly London. She says, “We came up with a design brief based on what we had seen, and what we liked. Steve Mallon had me visiting all sorts of bars in way out places, but I think it was worth it.” The £400K refurbishment by Design Build Deliver, Michael Dunn’s new company, is very clever. They have created a spacious, light and airy bar, that also gives a nod to the fact that Munro’s back in the distant past was a car showroom, called Munro’s Motors, and the lighting rack which takes pride of place actually has tyres dangling from it. So despite the fact that you may think the name is a reference to Scotland’s favourite hills, because the hostelry also features subtle references to famous Munro’s in the shape of a painting of our Scottish mountains and portraits of British mountaineer Hector Munro and legendary Glasgow landlord Hugh Munro. These clues are actually a bum steer... excuse the pun! Décor has been strongly influenced by Scottish heritage with the use of lots of wood and tweed and leather upholstery. The current trend for upcycling is out in force at Munro’s with the company using various pieces of furniture from another one of their bars, The Tullie in Balloch (currently also being refurbished), and updating it, or not, as the case may be. The two central tables which are located underneath the large tyre lighting rig are in fact huge cable drums. Explains Lynn, “We were going to have barrels, but everyone has barrels and the

MARcH 2013 DRAM 27

DESIGN FOCUS BY SUSAN YOUNG

MUNRO’S185 Great Western Road, Glasgow

28 DRAM MARcH 2013

G.J. NimmoElectrical Contractors Ltd

Tel: 01259 721985Fax: 01259 722566 Mob: 07711 518189

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Wishing Munro’s every success for the future

cable drums kind of fitted with the theme.” The bar has four distinct areas – the main body of the bar, a snug to the right which has a gas fire, which looks like a wood burning stove, complete with leather comfy chairs, a large coffee table, and standard lamp with a traditional lampshade. While to left, behind a red rug curtain, is a seating area with smaller, thinner tables and the Munro painting, while further through, to the left of the bar there is another area with high bench seating, window booths and a funky mirror. The colours are quite neutral which adds to the airiness of the bar – teal, cream and grey while the wall the fire is on is red brick which contrasts with the blonde sandstone stones on the opposite side. That brings us to the bar which stretches the width of the main area – and is a real focal point, not least because of the array of bottled beer on the back bar. Half of the bar top has been

created by Paul Hodgkiss and the smooth elm wood is a contrast to its two polished concrete ends – industrial chic meets Scottish craft... and of course on the crafted bar top are the craft beers. At any one time Munro’s will have eight craft and cask taps with six changing on a regular basis to include special guest brews like Magic Rock High Wire from West Yorkshire and Shoreditch Blonde from the Redchurch Brewery in East London.While its fridges are also packed full of unique beers for aficionados including Brooklyn Lager, East India Pale Ale and Blue Moon. In total, there will be 40 bottled beers, lagers and ciders on offer. It’s not just the interior that had a major revamp – the outside too is completely different. Not least because there are now large windows all around, and the building has been clad in wood and painted grey. It’s certainly an attractive proposition.Munro’s is at 185 Great Western Road, Glasgow.

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Jamie Oliver’s scored a hat trick in Scotland with Jamie’s Italian Aberdeen, on the back of his Glasgow and Edinburgh concerns. It opened last month on Union Street in the former

Esselmont & Macintosh department store, and is also the most northerly of the celebrity chef’s UK estate.The design of the two storey space is undoubtedly enriched by the scale and grandeur of the Esslemont & Macintosh building ,which you can still imagine in its glory days after a major scrub up. Inside, its prominent features are a patterned terracotta screen surrounding the central staircase and open kitchen. The colour scheme on both floors is warm and cosy with neutral wood, and splashes of red and green.The 280-cover restaurant was supposed to open in June of last year but the project hit a bit of turbulence and so its opening was postponed. Stiff & Trevillion were the designers tasked with delivering the concept. Mike Stiff is a director of the company. He said, “This is probably the tenth or eleventh Jamie’s project that we’ve been involved in, but it was unusual in that it’s a listed building. The upper floors are currently being converted into residential properties and our project was held up a bit by that last year.“In terms of the design, where we came from is that this is the furthest north Jamie’s has gone, and so we travelled to Aberdeen, and it’s cold! So we wanted the interior to be warming, which is where the terracotta came in. It acts as a kind of screen between the floors, and it’s visible from all parts of the restaurant and that itself, with its earthy, mediterranean look, brings a natural warmth to the space. We envisaged customers seeking a cosy refuge

on, say, a cold January evening. Then, of course, there were the staples, like the open kitchen, as the process on show is always a major consideration for Jamie, as is the inclusion of the shop.”The design of the landmark building has been sympathetic to the architecture of the listed building, which is also a bit of a retail landmark to the folks of Aberdeen. In fact, it was part restoration, with the windows, cast iron structure and wooden floors all given a brand new lease of life. The dilapidated exterior too has undergone similar treatment so that it now boasts a fully restored, repaired and cleaned frontage, and the original mosaic signage has been retained.So does the building lend itself well to the interior design? Without a doubt! The exterior and the full wall of windows that wrap right around this corner premises on both floors, showcasing the interior and making the restaurant, is very inviting – particularly at night.Some of the highlights inside for me were the splashes of industrial, with the exposed ventilation equipment on the ceiling, and the oversized pendant lighting. I was also struck by the terracotta screen which looks a bit like a giant wine rack and, like its Edinburgh counterpart, there’s also a bit of a rustic feel to the interior, on account of the lines of uncomplicated, no frills wooden chairs and tables and wooden flooring.The restaurant is also on the lookout for any budding Banksy’s, that is to say a local artist to add something extra to the interior in the shape of a piece or street art or graffiti for one of the walls, in line with his other UK restaurants.

DESIGN FOCUS BY JASON CADDYjAMIE’S

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32 DRAM MARcH 2013

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DRAM DRINKS RETAILING AND MARKETINGPUBLISHED BY MEDIA WORLD LIMITEDUPPER FLOOR / FINNIESTON HOUSE / 1 THE STABLES YARD / 1103 ARGYLE STREET / GLASGOW / G3 8ND

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

Editor: Susan Young • Chairman: Noel YoungNew Business Manager: Lynn Kelly • Advertising Manager: Martin Cassidy • Editorial: Jason Caddy • Administration: Cheryl Cooke • Production: Jill Donald

Published by Media World Ltd. Subscriptions: DRAM is available by subscription for all other qualified persons involved in the Scottish Licensed Trade at the rate of £52 per annum including the DRAM Yearbook. The publishers, authors and printers cannot accept liability for errors or omissions. Any transparencies or artwork will be accepted at owner’s risk. All rights reserved. No part of this publication may be reproduced in any form without the written permission of the copyright holder and publisher, application for which should be made to the publisher. Articles published in this magazine do not necessarily reflect the opinions of the publishers. © Media World Limited 2013. Printed by Meigle Colour Printers Ltd.

ROUND UPThe BEN celebrated its 38th annual dinner at the beginning of February with Ken McGown presiding. A record number of guests and a record amount of money was raised – in excess of £100K. Our pictures show just a few of the guests enjoying themselves!Just after the banquet, Angus Meldrum announced his retirement as Patron – because in his own words ‘he is getting on a bit!’ I’m sure he will be missed.

THE BEN DINNER 2013

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36 DRAM MARcH 2013