266DRAM MAGAZINE

OCTOBER 2012

ISSN 1470-241XDRAM

INTERVIEW: ROBERT KYLE • CHEF’S SPECIAL • PANEVINO

DRINKS RETAILING AND MARKETING

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DRINKS RETAILING AND MARKETING

WELCOME CONTENTSOctober 2012

FEATURES

REGULARS

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

13 THE BLOG SPOTEuan Venters from Greene King pens his own column.

08 BRAND NEWSAll the latest brand news.

26 THE MAGNIFICENT SEVENWe profile Scotland’s up-and-coming chefs.

22 DESIGN – PANEVINOGlasgow’s newest Italian opens its doors to the DRAM.

18 LICENSEE INTERVIEWJason Caddy speaks to Robert Kyle from the RAD Hotel Group.

32 SUE SAYSStraight talking from our very own Editor.

September’s Pub Month is now well and truly over. What a great job MediaScotland did at

promoting Scotland’s pubs during this month in all of their newspapers. I really hope that you were able to take advantage of all the positive coverage. This month we focus on the up and coming chefs... the Martin Wishart’s of tomorrow. See pages 26 and 27. We also didn’t move too far with our design focus - it’s Panevino in Glasgow, which is just around the corner from our office. Our licensee interview with Robert Kyle took Jason Caddy to New Cumnock, while I had lunch at the refurbished Caledonian Hotel to commemorate its relaunch as a member of the Waldorf Astoria clan. There’s also a feature on CCTV - do you know the legal implications... it’s worth reading. It’s on page 30. And finally looking for some Halloween cocktails to tempt your customers, check out page 16. Remember to check out www.barandpub.tv and thanks for all your feedback. It’s much appreciated.

Regards Susan YoungEditorsusan@mediaworldltd.com

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NEWSALL THE NEWS ON PUBS, BARS,

Colessio will open Summer 2013The Aurora Hotel Collection boss Stephen

McLeod says the £10m boutique Hotel Colessio will open next summer on Spittal Street in Stirling, despite the problems that have stalled the project.Said Stephen, “I think it would be fair to say that this has been one of the most challenging projects I have ever worked on for a number of reasons. From difficulties with some of the early contractors to unforeseen problems during building and construction, all of which were outwith my control. Ideally I would have wanted to open Colessio before now, but I simply would not open the doors until I felt everything was perfect.”Colessio comes hot on the heels of Solsgirth House by Dollar and the Cairn Lodge in Auchterarder both of which McLeod opened in the last 18 months, and the 40-room hotel will have what is fast becoming his trademark monochrome interior.Said Stephen, “The building is a landmark in Stirling and we’re being sympathetic in the restoration of its exterior, but when people walk through the door they’re going to see a daring re-invention of this grand Victorian property, with a dramatic palette of black and white providing a striking backdrop for object d’art and designer touches. There will be nothing else like it in the city.“My philosophy with Colessio, as with my other hotels, is to offer a high quality venue that offers 5-star quality and service without a prohibitive price tag. By offering luxury products at an affordable price it will appeal to diverse audiences, encouraging regular footfall and return visits. The hotel will have 40 truly indulgent rooms and suites as well as a bar and restaurant, The Grill Room, plus flexible function spaces for up to 250 guests and designer finishes throughout.”McLeod’s portfolio also includes Glenbervie House Hotel, near Larbert, Airth Castle and the Kenmore Hotel Luxury Lodges on the banks of the River Tay.

The Colourful BlackbirdMartin Luney and Colin Church have opened Edinburgh outlet number three, Blackbird, on Leven Street. It doesn’t exactly dovetail with their other concerns, Broughton Street’s Treacle and Hamiltons in Stockbridge, thanks to its unique design. The interior design is a mixture of art-deco mirrors, chandeliers, a psychedelic frenzy of colours, like gold on green cornicing and fireplaces and bespoke, boldly coloured couches and chairs upholstered in tweed, silk, tartan and recycled scaffolding. The focal point of the beer garden is a giant surreal take on Alice in Wonderland in photo-art by Sydney-bases Christopher Mercer. Other artists also exhibit in the bar.

Wood and Mackinnon debut Amicus Venture’s Nox in Aberdeen

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The Edinburgh Playhouse has opened a brand new £130k cocktail bar, which has been re-branded as The Boards. The introduction of the cocktail bar is part of a £400k overhaul of the Playhouse which includes improvements to the foyer and backstage area. General Manager Gary Roden, told DRAM, “This luxurious new space will open to the public two hours prior to the show and be available for hire for all types of celebration events. A range of high end cocktails bar snacks will be available to customers.”

Stirling Council’s planning panel has granted permission to Whitbread for a new 60-bedroom Premier Inn hotel and Beefeater restaurant in the city’s Forthside area. Whitbread is expanding across Scotland and the new three-storey hotel and two-storey 220-cover restaurant will open next to the Vue Cinema in late 2013.

RESTAURANTS AND HOTELS TOO!

Brothers Rahul and Pravesh (Bubbles) Randev have bought

the freeholds for the former Café Mao on Glasgow’s Brunswick Street and The Cross Keys in Milngavie, and both will re-open in 2013. Bubbles told DRAM, “We purchased Mao from the bank, and The Cross Keys from The Spirit Group, the same company we purchased the Eagle Lodge in Bishopbriggs from a few years ago.”The brothers are keen to replicate the success of their Bishopbriggs outlet at The Cross Keys. Bubbles explains, “The newly-refurbished Cross Keys will open in April 2013 and we want it to attract customers looking for a coffee in the day, and a glass of wine in the evening, much like The Eagle Lodge. We are still finalising the interior design, but it will be a contemporary mix of old and new, incorporating a restaurant area and a mezzanine with an emphasis on sandstone.”Completion on the deal for Cafe Mao wasn’t as straightforward, as Bubbles explains. “It took us around two years to finalise the deal to secure the freehold for

Mao, but we were keen to see it through as it’s a prime location. We are planning a hybrid deli takeaway and bar on the ground floor, while upstairs will house the second branch of our Indian restaurant concept Rasoi, on the back of the success of Rasoi in Lenzie, Glasgow. There’s not a great deal of work required as the former Mao infrastructure is still in place, like the kitchens, toilets etc. It will open next summer.”In the meantime, Bar Bola on Park Road in Glasgow (another one of their outlets) will re-open at the end of this month as Richmond Bar Bistro, following extensive alterations. Said Bubbles, “Bar Bola had been leased out, but now we’ve taken it back. It is closed for a complete £400k refit that will see the layout change completely with an island bar on the ground floor, complete with river view. The basement will house the kitchens, office space and toilets.”The industrious pair are also in the middle of merging former restaurant Irrocco in Lenzie, now closed, with Carriages bar next door. Once complete, it will re-open as a new gastro pub with a roof terrace.

Pravesh bros buy two more Glasgow freeholds

School friends Garreth Wood of Signature Pubs and Amicus Apple owner Calum Mackinnon have formed Amicus Ventures with the opening

of the £1m Nox nightclub in Aberdeen. The high end club is on Justice Mill Lane, on the site of the former Bad Apple. The opulant club is situated over 2 floors with amphitheatre style seating around the dancefloor and chandeliers. The first floor boasts circular booths and their is table service through out.The business partners also operate Amicus Apple in both Aberdeen and Edinburgh.Garreth told DRAM, “I have invested in the business to form Amicus Ventures with Calum, although Calum is still very much the face of the business. He already had the freehold for Amicus Apple in Edinburgh, and we purchased the two Aberdeen freeholds from G1 in a separate deal. We have also lodged planning permission for a roof terrace for Nox, and Amicus Apple Edinburgh will be refurbished early 2013, with Amicus Apple Aberdeen following in the spring.”The friends-turned-business-partners have further plans for all three concerns, and see their working relationship as complimentary, as Calum explains, “I’ve always liked what Garreth has done and now that he’s come on board we have the back of house and operational support to further grow the business. It’s an exciting prospect.”On the lead up to the opening of the club, Calum and Garreth went on a fact-finding mission to London which involved visiting 15 of London’s finest clubs in just one night - with Rose in Marylebone standing out as the most impressive - as they wanted to bring ‘luxurious clubbing’ to Aberdeen. Says Calum, “We were keen to go bring some of London to the city and go as high end as possible. There are lots of people with a high disposable income in Aberdeen, but a lot of the clubs in the city have been lacking in any significant investment in the last five years or so.”Before Garreth’s investment, Calum had tried to run the club as Bad Apple, but it was unsuccessful. He explains, “I tried to run as an American dive bar but we couldn’t shake off people’s negative perceptions of its former incarnation, and I didn’t have the investment to do anything about this at the time, which is a total contrast to the reception Nox has received. It’s been great.”Photography by Sam Brill

Successful appeal for Wetherspoons StirlingPlans for a JD Wetherspoon pub in Stirling have finally been given the green light by the Licensing Board on appeal, and in the face of local opposition. Members last month voted seven to one in favour of the chain opening on the site of the city’s former tax office in Spittal Street. Wetherspoon’s bid, reported to be an investment of up to £1.5m, was given planning consent last year, but it was then rejected by licensing chiefs in February. The company successfully appealed the knock-back and was given a second crack of the whip, despite local opposition form Mercat Cross and City Centre Community Council and Kings Park Community Council who spoke out against the project. But Central Scotland police had no objection to the opening, providing a series of conditions were met – such as stewarding.

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Heineken has bought the maker of Tiger beer, Asia Pacific Breweries (APB), after shareholders at Fraser & Neave voted to sell its 39.7% shareholding in APB to the company in a deal worth £4bn. Heineken already owned 42% of the brewer, and this agreement and other recent share purchases means Heineken controls 95% of APB. The deal will give the company full access to south-east Asia, the Pacific Islands and China as APB has a 50% market share of beer sales in Indonesia, Malaysia and Singapore. Molson Coors has announced

the formation of a new business segment, Molson Coors Europe, which will combine its existing businesses in the UK and Ireland with its recently-acquired business in nine Central European countries. The changeover will take place on January 1, 2013 and its HQ will be in Prague. Scot Mark Hunter, currently CEO, Molson Coors Central Europe, has been named CEO of the new business. Prior to his current assignment, Hunter served as CEO, UK and Ireland and as Chief Commercial Officer for Molson Coors Canada. He has also served on the board of Bass Brewers as Marketing Director and on the board of Coors Brewers Ltd.Says Peter Swinburn CEO of Molson Coors, “This move makes us a stronger competitor. It allows us to use our go-to-market resources more effectively in the region and promotes better sharing of commercial best practice and marketing expertise. With a larger European footprint, we’ll be able to negotiate better terms with suppliers, improve processes and integrate systems to increase efficiencies.”The head office of the UK operation will remain in Burton, and in Scotland Simon Cox has been appointed the new MD of Molson Coors in the UK.

Caley gets Astoria make over

NEWS

Scottish licensees and drinks professionals have been shocked by the demise of Waverley TBS earlier

this month. The company was put into administration on 2nd October, along with the Huntingtower Investment Group, who acquired the group on behalf of Manfield Partners in 2010. Now the joint administrators, Daniel Francis Butters and William Kenneth Dawson of Deloitte LLP will attempt to sell the company as a going concern. The shock news came after it appears HMRC put a halt to the Waverley releasing goods from Bond. Customers in Scotland were left in the dark as the news broke, with some expecting deliveries. Subsequently they have had to try and secure wine supplies from other wholesalers. Said one industry source, “I feel for Waverley’s suppliers. They really could be out of pocket.” While another said, “It has been on the cards for a few months.” Former Scottish boss Ian Cumming told DRAM, ““It is a sad day for the trade in

Scotland. Having spent 16 years there it was a great company to work for and a successful business. It has a long and proud heritage in Scotland, and the whole of the UK, and was quite pioneering in the on trade wine category for quite some time. With all the economic/legislative issues and closures facing the on trade over the past few years it has undoubtedly put margin pressures on the suppliers and they have responded with some exceptionally aggressive offers in recent months – presumably aiming to provide cash flow.He continued, “Waverley have had many good people over the years , and still do now , and I feel that sometimes they had forgotten how important great quality people are in providing an on trade offer – and recognising them accordingly.”Waverley TBS’s latest profits to December 2011 showed an improvement of 5.5% to a pre-tax profit of £4.2m despite revenue falling to £309.4m – a 11.6% drop.

Waverley TBS goes into administration

Edinburgh’s Caledonian Hotel has had a £24m make-over and has just opened its doors to customers as The Caledonian,

A Waldorf Astoria Hotel. This new addition to the world renowned Waldorf Astoria Hotels & Resorts portfolio aims to continue the legacy of the Waldorf Astoria name, which promises guests an unparalleled experience when it comes to service. The restoration included the hotel’s public spaces, 241 bedrooms, spa, restaurants and bars. The reception and lobby have been stripped back to their former glory, with marble flooring, a sweeping staircase and a glittering chandelier. While at the heart of the hotel, there is the Peacock Alley. Here guests can relax and enjoy cocktails or a signature afternoon tea in a stylish and informal environment.Michelin-starred brothers Chris and Jeff Galvin, have now brought their culinary expertise and talent to Scotland for the first time, with the opening of The Pompadour by Galvin and the Galvin Brasserie de Luxe at the hotel. The Caley Bar has also received a full make-over.

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BRANDNEWSALL THE LATEST BRAND NEWS

Whisky

A new global advertising campaign for Johnnie Walker entitled “Where Flavour is King” will not launch in the UK until next year, but when it does it will feature social media activation which will be aimed at encouraging consumers on the different ways to enjoy Johnnie Walker. Gavin Pike, global brand director for Johnnie Walker, said it would “open consumers’ eyes to the depth and variety of flavour that exists across the Johnnie Walker whisky taste spectrum.” The new campaign features a collection of images which reflects the unique flavour production and craft of blending and transports consumers to a mysterious and evocative world, featuring giant fruit smashers, towers of spices, honey cauldrons and fire-breathers.

Says Pike, “By creating a unique image for each variant of Johnnie Walker whisky, the consumer will be able to make an instant, tangible association with the power and depth of flavour of each blend. For example our Red Label shot centres around spices and fresh fruit, whereas the Black Label campaign highlights rich fruits and vanilla, with the distinctive Johnnie Walker smoky finish.”Meanwhile the brand has also extended its relationship with Mika Häkkinen. He will continue in his role as Global Responsible Drinking Ambassador for its Formula One sponsorship programme. Mika has signed an extension to his multi-year deal, which makes him the sports longest serving responsible drinking ambassador.

Chivas Regal, the world’s original luxury Scotch whisky, has launched a permanent bottle exclusively for the on-trade – Chivas Regal 12 Year Old Night Magnum. Designed to compliment premium and VIP on-trade venues, with its metallic finish and a burgundy Chivas Regal emblem, The 1.5 litre Night Magnum aims to tap into occasions that are typically owned by premium white spirits and Champagnes. Global Brand Director for Chivas Regal, James Slack, says, “When people purchase a bottle in an exclusive venue they are either ordering bottle-to-table vodka for the night ahead or Champagne to celebrate a moment. The Night Magnum will introduce Scotch whisky to these occasions.”

New global campaign for Johnnie Walker

Rarest and oldest Bowmore raises cash for charityThis month the oldest bottle of Bowmore®, Bowmore1957, 54yo, is being sold at auction. As well as being the oldest Bowmore it is also the oldest Islay Single Malt ever released. With only 12 bottles in existence worldwide, this is the rarest Bowmore and will no doubt become one of the most sought-after and collectible Single Malt Scotch Whiskies in the world. Bottles No. 1 and No. 2 will be sold at a public auction at Bonhams in Edinburgh on Oct 10 and in New York City on Oct 28 with a minimum reserve set at £100,000 per bottle (approx. $155,000). All net proceeds from both sales will be donated to five Scottish charities including The Beatson Oncology Centre, CHAS, Erskine, Marie Curie Cancer Care and Alzeimer Scotland. Mike Keiller, Morrison Bowmore Distillers Chief Executive Officer, says, “The notion of having a cask from 1957 that can still produce something so glorious shows the acute attention to detail and care that we pride ourselves on at Morrison Bowmore. We thought we should help Scottish charities with this rare piece of Scotch whisky history.”If you missed the October 10 auction there is still the New York City one on October 28 (http://www.bonhams.com/auctions/20459/). Enquiries regarding bidding can be directed to bids@bonhams.com. The minimum reserve set by Bonhams is £100,000 per bottle, the highest reserve ever set for a Single Malt Whisky.

Whisky enthusiasts will be delighted that Berry Bros. & Rudd Spirits has unveiled a series of single cask bottlings of The Glenrothes from the late 1960s and early 1970s. Since 1994 The Glenrothes has released less than one single cask a year. Such has been the popularity of Glenrothes spirit among the whisky industry’s master blenders that, unlike some distillers, there are no remaining parcels of ancient stock either at the distillery or in the Berry Bros. & Rudd inventory. However, a cache of casks of unimpeachable provenance came to the attention of Ronnie Cox, Brands Heritage Director and after a lengthy process of assessment, a small number of these casks was selected as being worthy of being bottled as The Glenrothes Extraordinary Cask Collection. The Glenrothes 1970 Extraordinary Cask #10573 will initially be available from Berry Bros. & Rudd and its representatives in key markets. Prices start at £3,000 and upwards per bottle.

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Rum

Pernod Ricard has launched Malibu Red in the UK. The new version is a mix of the coconut taste of Malibu but married with tequila. But don’t hold your breath in Scotland, the brand is not being promoted here. Instead our southern counterparts may benefit from guest appearances from R&B singer-songwriter, and newly appointed Malibu Red creative director, Ne-Yo, who has produced an exclusive track, Burning Up which can be downloaded from the Malibu Facebook page. The brand will be promoted under the strapline, “Taste the smooth feel the fire.”

BRANDNEWSALL THE LATEST BRAND NEWS

Beer

James Bond’s not so secret mission in global Heineken® campaign

Tennent’s joins with Celtic to launch 125th Anniversary Kit

Speciality

Proof Drinks are to release a limited edition version of CocaBlue produced by the makers of the herbal liqueur Agwa de Bolivia. It is distilled from the same batch of coca leaf used to craft Agwa de Bolivia. However unlike Agwa which has an ABV of 30%, the super-premium CocaBlue has an ABV of 55.5%. Only 100 cases will be produced for the UK market and made available from November, with each specially packaged bottle priced at £250. Proof Drinks Director Paul Ferguson said “After the success of Agwa de Bolivia coca leaf liqueur we feel privileged to manage this truly unique addition. At 111 proof the coca leaf flavour is amazingly smooth on the palate, powerful and unforgettable.” Prior to the production of this single small batch by Babco Europe, only two custom-made decanters of the 111 proof CocaBlue had been commissioned – one for Princess Maxima of the Netherlands and the other for Bolivian President Evo Morales.

Heineken’s new advertisement featuring Bond actor Daniel Craig, in his role as James Bond, is a real ‘cracker’. The brilliantly executed ad, which started appearing last month, ahead of the release of the 23rd James Bond adventure SKYFALL™, sees Craig starring alongside SKYFALL™ Bond actress Bérénice Marlohe. It’s the first time that Craig has ever appeared in a ad for Heineken. Building on a 15 year relationship with the Bond franchise, the new Heineken ‘Crack the Case’ campaign takes viewers into a moving train somewhere deep in snow-covered mountains, providing them with the opportunity to be a secret agent themselves. As well as TV, there is also a digital campaign which is a step forward for the brand too. The interactive experience begins exactly where

the TV advert leaves off, with viewers invited onto a train by the smouldering Bérénice before it embarks on a voyage through a spectacular vista of snowy mountains. Putting viewers through their paces, a series of gruelling tests will lead them to ‘Crack the Case’ whilst protecting its contents from ferocious Bond villains. The aim is to ensure that Heineken® and Bond are able to reach out to more consumers than ever before and propel the campaign to new heights. In addition to exploding conversation across digital, social and owned media platforms, the offline execution of ‘Crack the Case’ will bring the drama of the virtual experience ‘live’ to a broader audience across the globe in October. Several markets will host unique Heineken® experiences in iconic locations.

BourbonMaxxium UK has now launched Devil’s Cut, a premium bourbon which has been blended with Jim Beam Black and liquid extracted from the wood of the barrel, in the UK, after its successful US debut last year. Devil’s Cut is the first bourbon to feature the innovative technique. The liquid, which takes on the natural elements of the wood, is added to six year old Jim Beam bourbon and bottled at 45% ABV, resulting in a deep bold bourbon, both in taste and colour. The UK launch, just ahead of Halloween, sees the brand roll out to selected UK bars and pubs, aimed at attracting the 25+ market.

Tennent’s Lager and Nike have helped Celtic celebrate its landmark 125th anniversary with a special commemorative kit. It replicates the uniform worn by Celtic in their very first match against Rangers on May 28th, 1888, the 125th anniversary kit features a white shirt with a black collar backed with green, black shorts and green and black hooped socks. Tennent’s Lager and Nike have applied their logos in a manner that is fitting to the shirt and shorts. Paul Condron, Tennent Caledonian Breweries new Marketing Director, commented, “We are delighted to play a continuing part in this 125th anniversary year for the club. As a supporter of Scottish football for almost 40 years we have a real understanding of what this anniversary means to the club and their fans throughout the world.”

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THE BLOG SPOT

Euan Venters,Managing Director, Brewing and BrandsGreene King

Well, Susan, here it is my “maximum 400 words, no

sales pitch and try to make it interesting!” blog. It was the last bit that really

concerned me but here goes.Little did I know when I left Scotland in 1980 to work for Grand Met in London at their Brick Lane brewery that I wouldn’t be back to live and work here for the best part of 30 years. Work also took me to South Africa and the US – thousands of miles from home – and having picked up an English wife and four children on my travels, I returned home to start work at Belhaven in 2008 and settled the family into a new home in lovely North Berwick. I always dreamed of living beside the sea and my drive to work with views of the Bass Rock has to be one of the best in the world. At the weekend, running with the dog on the beach – no matter the weather – is a constantly changing challenge. Cycling around East Lothian’s many quiet, beautiful roads is another thing that make living here so special.The main question people asked on my return was: “What’s different?” or “How have things changed?” A simple answer wasn’t always easy to give. Scotland has of course changed, but fundamentally it is still the same country I knew all those years ago – and it’s like no other place on Earth.The humour, the characters, the culture and, of course, the weather are exactly as I remembered. We, however, are a happier, more confident and more civilised nation than the one I left behind.

One of the most dramatic changes has been in the quality, choice and variety of pubs, clubs, restaurants and hotels on offer. With something to suit every taste and

budget, Scotland’s licensed venues have

improved beyond all recognition from the

ubiquitous, bland, smoky and often dangerous

establishments I remember before I left.

Our industry can be very proud of what it has done to

improve Scotland and to ensure our hospitality industry stands

comparison to any other in the world. We are one of Scotland’s

success stories and should be celebrated as such, but we don’t always get the recognition or the support we deserve from the UK and Scottish Governments.The increasing burden of taxes, duties and legislation imposed on our industry makes life very difficult for most operators and impossible for an increasing number each year. However one measure that I do support is minimum pricing for alcohol. As an industry we have a responsibility to ensure alcohol is sold and consumed responsibly and a minimum price would remove the ‘pocket money’ prices that alcohol is sometimes sold at in supermarkets and convenience stores in Scotland. It therefore has the potential to reduce binge-drinking and ensure more people drink their alcohol in the safe, controlled environment of the pub. That has got to be good for Scotland.Another major change is the way the drinks market has evolved to offer greater choice to consumers. The same man drinking in the same pub might favour Belhaven Best on a week night, Belhaven Black on a Friday night with his mates and wine when he is out for a meal with his girlfriend on a Saturday. The examples may change, but the point is that the days of sticking rigidly to the same product are over, particularly amongst the under forties.Brand leaders like Belhaven Best, now in its 21st year, will always be popular – but consumers want variety and choice. That’s why Belhaven’s “Champion of Choice” strategy has been so successful and why we continually optimise our offering. It’s also why I believe that only those brewers and licensees who mirror this approach will be successful in the future.So, some things have definitely changed for the better since I moved away and, now I’ve been back a while, so has the question. People no longer want to know what’s different about Scotland – they want to know what’s so great about being back. That’s an easy one – there’s nothing like being around folk who work hard and share your sense of humour. It’s why working at Belhaven is such a privilege and why I’m so proud to lead such a passionate and dedicated team.Scotland still has great characters and no more so than in the licensed trade. For an intensive lesson on Scottish humour and appetite for drink, there is nothing better than hosting The Belhaven Golf Challenge final with 20 Scottish licensees in Spain or Portugal for three manic days… nobody does a wee trip abroad like Scots! I could share many amazing stories about many colourful characters, but don’t worry guys, I have already exceeded my 400 words!

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Hot Spiced PunchIngredients for batch250ml Darnley’s View Spiced Gin500ml organic apple cider750ml ginger beer100g Demerara sugar1 split vanilla pod1 cinnamon quill100ml freshly squeezed lime juiceApple rounds (cored)Juniper berries

MethodPour all ingredients in to a pot and simmer until the sugar has dissolved remaining on the heat for another five minutes. Serve warm.

Glass Punch glass (heat resistant)

GarnishApple wedge studded with cloves

Mack-0-lanternIngredients50mls Whyte & Mackay Special20mls Pumpkin puree10mls Vanilla Gomme15mls Fresh apple juiceCinnamon dust to garnish

MethodIn a boston add all of the ingredients with cubed ice and shake hard. Double strain and pour in to a chilled martini glass and garnish with the Cinnamon dust.

Trick or treatIngredients35mls Whyte & Mackay Special15mls Mozart white chocolate liquor10mls Gomme5mls Triple sec

MethodIn a boston add all of the ingredients and fill with cubed ice and shake hard. Double strain and pour in to a chilled martini glass and garnish with a twist of lime.

Unleash the BeastIngredients50ml Kraken Rum25ml Homemade Falernum2 dashes angostura bitters

Garnish:Grapefuit twist and a coffee, orange and vanilla smoke.

HALLOWEEN COCKTAILS

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THIS MONTH JASON CADDY HAS A CHAT WITH HAIRDRESSER TURNED IMPRESARIO ROBERT KYLE AT THE SUN DRENCHED LOCHSIDE HOTEL IN NEW CUMNOCK

A CUT ABOVE THE REST

Robert and Vivien Kyle are both hairdressers to trade, but the Ayrshire-based husband-and-wife-team turned their attention to the licensed trade in 1991 when they bought The

Sun Inn in Cumnock and in 1995 The Black Bull in Mauchline. The couple then went on to buy the Lochside Hotel in New Cumnock in 1999, sold both The Black Bull and The Sun Inn to Belhaven in 2001, before setting about acquiring three more hotels, The Royal Hotel in Cumnock, The Carlton Hotel in Prestwick and The Shawlands Park Hotel in Larkhall that, along with the hairdressing salon, New Image, in Cumnock, forms the core of their business, the RAD Hotel Group.I met Robert at the Lochside on a busy Friday. Vivien was tied up with the complexities of revising the room rates, having worked until 3am that morning. There was a wedding in full swing, with Robert weaving in and out of the party exchanging many a ‘Hi, how are you doing?’ and ‘Good to see you’re back on your feet again’ or ‘How’s your mum doing?’ with the guests who, as it turns out, were mainly farmers from the local area. It’s plain to see that Robert is held in high regard by people in the local community, and it’s also obvious why he’s in an industry where socialising is such a big part of the deal, as he doesn’t struggle with anyone’s name, or their circumstances. His memory recall and hosting skills are impressive, and he puts this down to his years as a hairdresser. In fact, he only hung up his crimpers completely a few years ago on a day that will forever remain etched in his memory. He explains, “I only stopped hairdressing about four or five years ago at our salon. One day, I was doing a cut and blow dry and I had to take six phone calls during it, and not one of them was hairdressing-related. They were all about the hotel side of the business, so I decided there and then that I would have to call it a day at the salon, and I haven’t cut anyone’s hair since. I went on a five-day holiday to Spain to mark the occasion, and I still miss it like hell and to this day credit it with a lot of the skills that I have transferred to our hotel business that have shaped its success. Let’s face it I couldn’t even boil an egg when we first started out in the trade.”Robert, now 48, first met Vivien when they were both 19-years-old, and opened their salon just a year later. Robert can’t emphasise enough the pivotal role Vivien has had in the business, and puts much of their subsequent success on their complimentary natures, as well as never losing sight of the importance of that personal touch. He explains, “Vivien is what I call the ‘engine’ of the business, using her creative side and imagination while I am the driving force, the go-getter, I am a people person as I do like to talk - all the time. “People may think that making the leap from hairdressers to hoteliers would be a struggle, but it wasn’t at all. Really, when you

LICENSEE INTERVIEW

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think about it, there isn’t a great deal of difference between the two, as both are about looking after the customer, making them feel relaxed and genuinely special. Don’t get me wrong, we don’t always get it right but I do try to make sure that I deal with every complaint personally. I would go that extra mile to ensure that the customer walks away without even an ounce of dissatisfaction. It’s an easy formula of success for me, I think, and it often follows the basic principle that if you don’t like something, then others won’t either, but of course the odd thing slips through the net on occasion. And when it does, I will drop everything and tend to the customer.”Robert was equally as keen to stress that the transition was made all the more easier by the friendly characters and support that they have received along the way when building their hotel business. He says, “The Scottish trade is a friendly place, and we have had a lot of support from brewers, particularly Tennent’s. It is without doubt the best lager product in Scotland and now with John Gilligan at the helm, it’s going to further strengthen its reach, and I couldn’t be happier with my reps Laura and Susi either. Business support is invaluable for all operators, large and small.”He continues, “I’m also grateful to be in the company of so many terrific operators in Ayrshire alone. There’s definitely something in the “Ayr” around here with so many excellent outlets to choose from. It’s a very positive place to run a business and I have great admiration for my fellow operators. If there is a competition between us all, it’s a healthy, friendly one.”Apart from being the first hotel in the portfolio, The Lochside Hotel is especially dear to Robert, and is very much the flagship of the business, although the programme of expansion they undertook in the last 13 years wasn’t the couple’s initial intention. He explains, “We purchased the Lochside, overlooking Loch of the Lowes, in 1999 when it was only a six-bedroom hotel. I’m originally from Auchinleck, a stone’s throw away, so I suppose I’ve always had an affinity and a bit of affection for the place. In fact, my first job was delivering milk to the hotel. “I bought the place originally as I thought it would mean we could settle into a quiet life, as the pubs were doing well, but it soon grew arms and legs, as the wedding business gathered momentum when we added a £600k function suite in June 2001. We further extended the place in 2004 when the law changed to allow brides to be married in hotels. This is when we built the ceremony room, and this is when we became, I believe, a force to be reckoned with in Scotland. At Lochside, weddings are our core business, this has culminated in winning awards and nominations for best wedding venue of the year and best wedding co-ordinator (Lynsey Hewitson) voted by the customer at the Scottish VOWS awards.“The icing on the cake came last year, when we opened the spa and thermal suite within Lochside, which we’re immensely proud of, and which has had fantastic response, considered by customers as the best facilities of its kind that Ayrshire, if not

A CUT ABOVE THE REST

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Scotland, has to offer.”Although the blood, sweat and tears that have gone into the Lochside hasn’t been to the exclusion of the other hotels businesses, as Robert has invested heavily in them all since taking over the reins. Says Robert, “When we sold the Black Bull and The Sun Inn to Belhaven in 2001, it financed the purchase of The Royal Hotel, Cumnock. We spent £1m on the place, turning it into a nine-bedroom hotel, with en suites, restaurant and very good pub which is run by my brother, David – known as ‘The Tiger’ – to this day, no one can quite remember how he got that nickname. And of course the great thing about having a member of the family running the place is knowing that it’s in a safe pair of hands.”As well as being a good talker, Robert is also a good listener, and he’s always put his customer service ethos first, even if it meant that he was forced to take the odd U-turn in business, like when he and Vivien took on The Carlton Hotel in Prestwick. He explains, ““In 2008, I bought The Carlton Hotel, a former M&B carvery, for which again we earmarked a considerable sum to convert into a more modern up-to-date unit, this was achieved by 2009 and we were very happy with the results. As it turned out, though, the locals and former regulars weren’t all that pleased. We were inundated with phone calls from people complaining about the prospect of losing the carvery and some even went as far as asking us to re-instate it. So this is exactly what we did and re-opened with a popular and well received carvery Sunday through to Thursday, and with great success, underlining the importance of actively using customer feedback. The hotel continues to concentrate on weddings and functions on Fridays and Saturdays.” The immediate future expansion plans centre on the Lochside and the recently purchased Shawlands Park Hotel. At the Lochside, Robert and Vivien are working in partnership with another local business to further develop the land around the hotel. Their vision to date has seen the land ingeniously recovered to create a stretch of greenery right next to the loch, that is ideal for wedding pictures, as well as enhancing the look of the hotel. But, as Robert explains, he doesn’t plan to stop there. “I am involved in a project

that will hopefully see an 18-hole championship golf course built around the loch that will be overlooked by the hotel, coinciding with a 30-bedroom extension to the hotel itself.”At the Shawlands Park Hotel, just off the M74 near Larkhall and Hamilton, which was purchased late 2011, refurbishments to bedrooms, corporate and banqueting facilities, bars and restaurant are in the pipeline with grand plans for exterior features and gardens.Despite often being run ragged by the demands of the business, Robert does make time to indulge his other passions, family and (unsurprisingly) golf. And it seems that the strong Kyle work ethic is very much in evidence in the rest of the family. Robert

explains, “We have three kids, and family time is very important to Vivien and I – as is not making life too easy for them, so that they grow up with a hunger to succeed. Jena is the eldest, she’s 24. She’s also a hairdresser and worked in London for a while, and I don’t want to name drop here, but her client list was top flight, including the likes of Kate Moss. Aaron, 21, is studying

accountancy at university in Glasgow and also looks after all my marketing and social media across the business. At 19 Mhairi is the youngest and she’s studying business law at Glasgow University, and she also works on reception at the Shawlands Park Hotel. None of them had anything handed down to them, and it’s important to install a work ethic into kids and this is what we have set out to do. Jena and Mhairi worked at the salon from the age of 12, and Aaron washed dishes at the Royal Hotel from about the age of 13.”Robert himself is one of five, with two sisters and two brothers, and his other brother, John, also runs his own pub, The Market Inn (aka The Madhouse) in Auchinleck, and he credits a lot of his success to his mother, who instilled in him the value of hard graft. He says, “My mum brought up five of us alone, so it wasn’t always easy for her, and it hasn’t all been plain sailing for us either. But now when I look back, with guests like the chief executive of WalMart, right down to people from the local area, I can’t help but feeling slightly proud about what Vivien and I have achieved.”

A CUT ABOVE THE RESTLICENSEE INTERVIEW

LOCHSIDE HOTEL, NEW CUMNOCK

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Jack Hogan Salesis a proud supplier ofcatering equipment

to Panevino,Glasgow

Congratulations on asuccessful opening and for continued

success in the future

Tel. 01506 418900www.alimentarivini.co.uk

Email: mail@alimentarivini.com

Alimentari Vini Importers and distributors of fine food and wine.

Inspiring the catering trade with quality, service and passion.

We wish Remo and all at Panevinogreat success on this exciting new venture.

Italian-American Madonna famously wore a t-shirt in the 80s stating ‘Italians Do It Better’ and in the case of Remo Crolla’s second Glasgow restaurant, Panevino, this slogan rings true.

It’s a marble-heavy two floor (ground and mezzanine) 60-cover Italian restaurant with an interior design that screams ‘built to last’ – much like Panevino’s older brother, Little Italy on Byres Road.Panevino is on Argyle Street, in Finnieston, and it’s in good company next to the likes of Neighbourhood and The Crabshakk and, as Remo explains, this was a location that he’d been eying up for a while. He says, “I purchased an empty shell – no gas, electricity, water or shop frontage in the new build around 18 months ago. But despite all of this, I could see that Finnieston was evolving, with some really cool places that had all the makings of the new West End.” There’s a sixteen-year gap between Little Italy and Panevino, as Remo isn’t one to rush into things or do things half-baked, as he explains, “I like to concentrate all my attention on one project at a time and for the money to start coming in before I start a new venture, and I prefer to do things properly and pay everyone involved before I turn my attention to anything new. Although it’s fair to say that this has whetted my appetite for getting my teeth into another challenge – and I’m still keeping an eye out for the right opportunity, although I doubt it will take another sixteen years.”From its inception the project was relatively straightforward. The architect was Dominic Notarangelo of Padrino Design and Remo collaborated with Catherine Wilson of Revamp

DESIGN FOCUS: PANEVINO BY JASON CADDY

OCTOBER 12 DRAM 23

Transition who, he says, “came up with many of the materials and the colours.”I spoke with Dominic Notarangelo and was keen to emphasise that the three of them had to box a wee bit clever with the space. He said, “The shape of the building dictated the vision that included a sense of space with lots of natural light and high walls. So there were no compromises. It’s not a huge space – only 1,250 square feet of floor space plus the balcony – but it has the feeling of spaciousness because of the depth of the bar. It was a very straightforward process and as a client Remo was fantastic and he, myself and Catherine became the design team in essence. “He continues, “There are some great technical aspects too –some future standards, like the plant room, and I’m sure that other licensees will be interested in hearing about this. The reason being it’s a dedicated plant room to house all the fans and mechanical equipment, rather than being stuck in a loft somewhere. This allows ease of access and ease of maintenance and this has spin-off benefits that will last a number of years as well-maintained systems result in far less down time for licensees.”Remo was also eager to bring his own global influence to the design - as well as some of the best aspects of Little Italy. He says, “I always wanted to create a spacious bar that customers could sit around – a proper food bar in other words. It’s in essence an evolution of how Little Italy used to be, although that was a display counter more than anything else.”He continues, “I do travel. I go to lots of restaurants all over

DESIGN FOCUS: PANEVINO BY JASON CADDY

We are proud to have carried out all the plumbing, heating, gas and drainage work

on Panevino, and would like to wish Remo and the team all the best

with their newest venture

t. 01355 225 224 m. 07812 037 793e. darrin.m@virgin.netw. www.dm-ph.com

61 Cornfoot Crescent, East Kilbride, G74 3ZB

24 DRAM OCTOBER 12

P A D R I N O D E S I G N

Best wishes to Remoand all the team at

panevinofrom the design team of

Dominic Notarangeloand Catherine Wilson

RevampT R A N S I T I O N

by designt e l . 0 7 7 7 0 9 0 2 4 2 8

PO Box 2868, Bishopbriggs, Glasgow G64 9ALtel: 0141 762 2000 fax: 0141 762 2001

design@padrino.co.ukwww.padrino.co.uk

Donaldson Construction Ltd would like to wish Remo every success

at the new restaurant Panevino

Block 2, Ward Street,Alloa FK10 1ET

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

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the world and it’s fair to say that I’ve absorbed a lot of different design influences - particularly New York and Milan. In fact, I see the place having an atmosphere like a Milan coffee house during the daytime, and in that sense I wanted it to be an elegant affair – and to move away from the student market. At night it’s New York with soft jazz, dimmed lighting and lots of candles.”As far as the layout goes, as soon as you walk in through the door you’re confronted by a deep, snaking bar at which customers can perch, overlooking the Salumeria – or deli island. They dominate the ground floor space, taking up around 70 per cent of it. The remainder of the floor space has been utilised effectively to house some high tables and chairs in front of the window, with some lower dining tables and chairs to the right of the bar, tucked away in the far corner. The entrance to the toilets is also located there.To the right of the entrance is a spiral staircase that leads you up to the mezzanine, which overhangs this area. The mezzanine is a long narrow space, which has a view onto the street via the front elevation, but aside from the view of the bar from the spiral staircase on the way up, the mezzanine itself doesn’t overlook the ground floor. It is without doubt though the Salumeria that is the beating heart of Panevino, and along with the bar that encases it, is what sets the heather alight and arrests your attention. As well as haunches of meat and cheese, there’s also a honeycomb, and it is an interesting focal point for people who sit on the dark green leather upholstered stools around the marble-topped bar, and Remo had a very definite idea on what he wanted to achieve. He says, “Most places that I go to offer a mixture of antipasti that is not what you have chosen. Here, I wanted customers to be able to hand pick a selection of meats, cheeses and grilled vegetables, and pair it with some great wine. Although this is for dining customers only, as there’s no takeaway element to the business.”He continues, “There’s a great interaction at the bar – but it’s not too intrusive. There’s no-one hovering over your shoulder and the customer is always one-and-a-half metres away from the server so that their space isn’t invaded. There’s a wine display all around the top of the bar, with 50 wines covering the head to toe of Italy, and all our food is sourced locally – including the honeycomb that comes from west end bees!”A lot of natural light streams in from the huge walls of windows at the front elevation, next to the high posing tables opposite the bar. A cracked mirror feature takes up the left hand-side wall, while the walls have been painted in a mushroom colour, apart from the right hand-side wall which is clad in marble – Remo’s a big fan of marble, as he says that it lasts forever and ages nicely – and this is the wall next to the spiral staircase that takes you up to the mezzanine, via a cluster of rather nifty silver shaded lights. The mezzanine is a lot plainer in design terms with a row of dark wooden tables paired with the same green soft leather upholstered chairs and a servery. It only has 20 covers and its dual purpose is for day-to-day use as well as private dining and functions. It has a real sense of sanctuary, and being away from prying eyes, while at the same time not being too removed from the hustle and bustle of the floor below.This is a subtle, well executed and classy design, with the odd bold statement, like the silver shaded lights, and I can see it becoming a firm favourite with Glaswegians in no time at all. I think my parting shot should be to mention the knife-shaped door handles, the handy work of Glasgow-based Al Blair, as these are a big talking point among the customers to date, and I’ve never seen anything quite like them. Although I have to confess that I missed them on my first visit, as I was too busy eyeballing the food on the Salumeria through the window.

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THEMAGNIFICENT SEVENDRAM SPOKE TO SOME OF SCOTLAND’S MOST HIGH PROFILE CHEFS TO FIND OUT WHICH OF SCOTLAND’S UP-AND-COMING CHEFS ARE TIPPED FOR GREATNESS. HERE’S WHAT THEY SAID...

COLIN FLEMING,THE SEAFOOD RESTAURANT,ST. ANDREWSNOMINATED BY NICK NAIRN

Nick Nairn: ‘We recruited Colin Fleming as a Sous Chef at The Kailyard at Dunblane Hydro, as I’d seen him in action before, at the start of his career, when we ran a salmon cooking competition at my Port of Menteith Cook School, and he won by a country mile. He is a natural, instinctive, very talented cook.’

As Head Chef at The Seafood Restaurant in St Andrews Colin, 32, has come a long way since staring out as a Commis in Glasgow at the age of 15. He says, “I started out at Yes restaurant in Glasgow, followed by the Beardmore Hotel where I was an apprentice Commis. I then moved to The Balmoral in Edinburgh where I was promoted to Chef de Partie.” Colin then took his talents overseas, working in both Jersey and Australia, spending a year in both places. He says, “Jersey had fantastic fresh seasonal produce which is every chef’s dream. While in Australia, I was fortunate enough to work at the two-hat (the Australian equivalent of Michelin Stars) Interlude restaurant in Melbourne, where the Head Chef had been trained by Raymond Blanc, so it was tough but in a good way.”Colin then worked for both David Murray at Cosmo and Martin Wishart, before joining Nick Nairn at The Kailyard at Dunblane Hydro as Sous Chef. He went on to become Head Chef after 18 months. Then came his current role. He says, “My philosophy now is to keep things simple and not overcomplicate dishes, and I do want to be a chef proprietor in my own right one day.”Colin, originally from Coatbridge, also plays a bit of football in his time off.

CRAIG SANDLE,THE CALEDONIAN,A WALDORF ASTORIA HOTELNOMINATED BY JEFF BLAND

Jeff Bland, The Balmoral, Edinburgh: “Craig Sandle, who has just taken over at the Pompadour is superb. He’s quality-driven, imaginative and cooks with a new modern style and technique.

E d i n b u r g h - b o r n Craig, 36, is the Executive Chef at The Caledonian, A Waldorf Astoria Hotel’s two restaurants, The Pompadour by Galvin and Galvin Brasserie de Luxe, and he admires The Galvins for both their business a c h i e v e m e n t s as well as their culinary flair. He says, “You can admire people for their cooking skills and what they put back into the industry, and I have a lot of admiration for Chris and Jeff Galvin, and Raymond Blanc as they tick both boxes.” His career began in England, just outside Burton-upon-Trent, where he trained as a chef after a part time job in a kitchen while at school left him in no doubt as to where he wanted his career to go. He says, “I just got the bug right there and then. The kitchen is a great place to work and the buzz and energy and atmosphere are just addictive.” After working in a number of restaurants south of the border he returned to Edinburgh at the age of 20, where he joined the Ellersly House Hotel as Chef de Partie, closely followed by the Norton House Hotel, then eventually The Balmoral, where he was Head Chef at the No 1 Restaurant for nine years. His passion for the job hasn’t waned one bit. He explains, “Seasonal ingredients excite me and simple, modern cooking techniques. I love showing food off in a true light without masking it, and I want to make both restaurants the place to come in the capital.”

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PAUL GUNNING,PURSLANE RESTAURANT, EDINBURGHNOMINATED BY MARK GREENAWAY

Mark Greenaway, No.12 Picardy Place, Edinburgh: “Paul Gunning is a rising star. His restaurant Purslane in Edinburgh’s Stockbridge may be tiny but the food is great – and he has worked for some really talented people along the way.”

Paul, 32, opened Purslane in November last year, after over a decade spent honing his expertise working in kitchens through the UK and beyond, including The Lowry Hotel in Manchester under Marco Pierre White, and Edinburgh’s La Garrigue and Dalhousie Castle. He also took a year out to work as an agency chef across Australia, and spent six months working in a seafood restaurant, Le Gavrinis in Brittany, France. Latterly he worked at London’s Au Berge Du Lac under Chef Phil Thompson. Says Paul, “It’s a great industry to work in, with so many high profile Scottish chefs like Gordon Ramsay, Martin Wishart and Andrew Fairlie ensuring Scottish chefs get such positive PR.”Paul, originally from Livingston, went from working in a contact lens factory at the age of 18 to catering college and never really looked back, and pretty much works a seven-day week one year into being a Chef Proprietor. He says, “It’s all about evolving ideas and coming up with something unique – which takes time, as not every idea is a winner, but when you do crack it, the rewards are amazing.”

GRAEME CHEEVERS, MARTIN WISHART, LOCH LOMONDNOMINATED BY MARTIN WISHART

Graeme’s passion for all things food began when he used to help out his mother in the garden. “I was fascinated by food and its origins and went to college at 15 as there was nothing that held my interest apart from cooking. While studying I worked for Willie Deans at The Buttery in Glasgow, and that only cemented my interest.” Once qualified, 24-year-old Graeme then spent a year working with Geoffrey Smeddle at Etain, in Glasgow, and worked on larger functions before joining Martin Wishart three years ago. “I started as a Pastry Chef, then became a Sous Chef, then Head Chef and want to continue to

build on the success of the business. In the long term I’d like to be in Martin’s position and be respected throughout Britain.” Although Graeme’s biggest influence lies in the states, in the shape of Thomas Keller, who he was lucky enough to meet recently. “Martin sent me over to his New York restaurant, Per Se, where I worked under him for two days working on a Relais & Chateau Dinner, which was fantastic and just one of the best experiences of my professional life.” Away from the kitchen, Graeme’s interests are all kind of food-related, like fishing and shooting, and he still lives in Paisley.

Martin Wishart: “Graeme Cheevers works for me at Loch Lomond. He’s from Paisley. He’s 24 and he’s been with me for three to four years. He’s a focused, talented young chef with fantastic attention to detail, and I have worked with a lot of chefs and I can tell that he has something extra.Hence he runs the one Michelin starred kitchen up at Loch Lomond for me.”

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THEMAGNIFICENT SEVENCONTINUED

Tom Lewis, Monachyle Manor Hotel, Perthshire: “Ben Radford at the Timber Yard in Edinburgh is someone to watch. He’s got the crossover between casual dining and excellent products just right. I really admire what he’s doing there – plus he isn’t too precious about it.”

BEN RADFORDTIMBER YARD, EDINBURGHNOMINATED BY TOM LEWIS

With a chef proprietor father like Andrew Radford, it’s not surprising that Ben has cooking in his blood, and the 28-year-old has just opened his first restaurant, Purslane, in Edinburgh, back in August. Says Ben, “I grew up in and around restaurants and food so I guess that this was always a given that this would be the career path that I’d follow. My favourite dish when I was three years old was wood pigeon, so you could say my interest in food also started young.”A Napier university graduate, Ben studied photography, but

his enthusiasm remained food-related. He explains, “I worked part-time in my parents then restaurant, Atrium in Edinburgh, and when I graduated in their other restaurant, Blue. During that time I was lucky enough to work with David Haetzman, now head chef at The Rutland in Edinburgh, Neil Forbes of Cafe St Honoré and Fabrice Bouteloup, who is now running the fantastic Barley Bree down the road from Gleneagles.”In the next few years Ben is devoting his energies into building the Timber Yard name, and always with an eye on two of his greatest passions. He explains, “Locality and seasonality are so important to me. Of course you can’t get limes from Scotland for G&Ts, but you can get fantastic game at this time of year, and amazing vegetables and this is what interests me.”

DEREK JOHNSTONEGREYWALLS RESTAURANT AND CHEz ROUx, GULLANENOMINATED BY JOE QUEEN

Joe Queen of Braehead Foods, formerly Head Chef at the Glasgow Hilton: “Firstly, Derek Johnstone of Greywalls restaurant and Chez Roux in Gullane. His career has really taken off. Secondly, Graham Gardner of the Blythswood Hotel is a quality young chef. I think that he’ll be a Head Chef in 18 months or so.”

At the age of 24, Derek was the youngest ever person to win Master Chef, back in 2008. Says Derek, “I got much encouragement from Chef Joe Queen, as he gave me the confidence that I needed to cook at that level after getting me involved in lots of different competitions.”Derek worked under Joe as Chef de Partie for three years at The Glasgow Hilton before being made Sous Chef. Prior to this he had worked as Commis Chef at The Lodge on the Loch at Loch Lomond, where he worked for three years. He was made Head Chef at Greywalls restaurant and Chez Roux in Gullane last year, after working under Michelle Roux Junior at Le Gerroche in London for the previous two years following his Master Chef triumph. The 29-year-old, originally from Erskine, says, “I always had an interest in cooking from an early age and I have been lucky enough to have had some terrific mentoring along the way from Joe Queen, Michelle Roux and of course his father. They are all absolute gentlemen.” Derek likes to unwind playing snooker, and is also a keen football fan, and Glasgow Rangers supporter.

GRAHAM GARDNERBLYTHSWOOD HOTEL, GLASGOWNOMINATED BY JOE QUEEN

Graham Gardner, the recently-appointed senior Chef de Partie at Glasgow’s Blythswood Hotel, has his eyes firmly set on the prize. He says, “I’d like to work my way up the ladder in the next five years.” And this looks to be well within his grasp judging by his career ascendency after completing an NVQ while serving an apprenticeship at Hilton Strathclyde. He says, “I spent two years at the Thistle in Glasgow as Commis Chef and was made First Commis Chef within a year. I then moved to private members club, The Glasgow Art Club, as Chef de Partie where I learned so much from head chef Jim Carson. Similarly in my next two positions at The Abode Hotel in Glasgow under Chef Michel Caine, and then of course under Joe Queen at Cameron’s restaurant at the Glasgow Hilton, I just absorbed so much, before joining the Blythswood as Senior Chef de Partie, where I am today.”Graham is quick to list the people who he’s worked alongside as well as under for keeping him inspired day-to-day. He explains, “I work with, and have worked with, some great people on the way that perk you up when you’re tired and keep the kitchen buzzing. There’s no other job like it in the world.”Fishing, gardening and touring whisky distilleries keep Graham busy when he’s away from the kitchen.

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The licensed trade has been a principal purchaser of CCTV systems since the late 1990’s. This has been due to either the requirement to comply with Licensing Board requirements,

or through peer and media pressures on businesses to do their best to prevent crime and order. There is a common belief that by installing CCTV licensees can prevent crime and disorder in, or around the premises, as well as increasing the quality and veracity of evidence to prove, or disprove a fact for management purposes and legal action. Until 2001 there were NO laws or regulations, other than possibly town planning affecting the installation in relation to the use of CCTV. Now CCTV evidence has been built into legislation, particularly since CCTV images became DATA in terms of the Data Protection Act 1998(DPA). The DPA effectively requires the CCTV system owner, known legally as the DATA CONTROLLER to treat CCTV recorded images in the exact same manner as they would any customer, finance, or employee DATA to ensure provision for audited management records on the handling of the DATA and protecting the DATA from unauthorised access, abuse, misuse and loss.The non-compliance with the DPA is a criminal offence (remember the News of The World newspaper ‘hacking scandal’ that is still ongoing) and is Regulated by the Information Commissioner’s Office who also have legal procedural financial penalties it can enforce for non-compliance (fines) which increased in June 2011 from £20,000 to £500,000, however the ICO do take a more pragmatic approach and attempt to mediate in a complaint first but if this is not achieved they do have several courses of legal action open to them, such as an initial Regulators penalty of between £100 to £1000 that can be offered to an offender, or the ICO can report the matter as a criminal complaint to the Procurator Fiscal (C.O.P.F.S.) for prosecution in Scotland in the Sheriff Court.In respect of CCTV images as evidence, the DPA, requires the images to meet the standards of ‘RECOGNISED’ or ‘IDENTIFIED’ which are established through formerly the Home Office and Scientific Development Branch, now known as C.A.S.T. and these standards are adopted into the British Standards Institute (BSI) published standards in respective of CCTV of which there are 5 publications.In 2010, the Government (Coalition) made the new appointment of a CCTV Regulator to compliment the ICO Regulator. The CCTV Regulator who was the Forensic Science (Evidence) Regulator and will be publishing in November 2012 a new ‘Code of Practice’ for CCTV which undoubtedly will be based on the requirement to meet strict criteria for evidence presentation. This new ‘Code of Practice’ will not replace, but will compliment the present ICO’s

‘CCTV – Code of Practice’.I can hear you all say, “what has all this got to do with my business. I have never heard of anyone getting done for non-compliance”. Recently I was at a prize award function in the City of Glasgow with many distinguished guests from the licensed trade present when the principal guest speaker eloquently stated how he enjoyed observing his staff working in both the kitchens and dining areas of his restaurants from the comfort of his laptop (probably now his smart-phone). I did a quick check through the ICO website to check if his company or premises were registered ‘notified’ with the ICO and found that none were. I was also aware that the staff though aware there were CCTV cameras installed did not know of their purpose and certainly not that they were being ‘spied ‘upon by their employer. All of which are criminal

offences in relation to the DPA.This is method of CCTV surveillance is very prevalent and promoted by some installers… remember that installers are not bound by the DPA or any other legislation such as the Human Rights Act 1998 (HRA) that could affect your business reputation and be financially costly in respect of litigation.CCTV in a business setting is NOT the television, it is NOT Eastenders or Coronation Street. CCTV in a business setting is governed by both criminal and civil LAW. The ICO is now getting tough on the non-compliance of CCTV just checkout their website because it defaults on the centre of the ‘home page’ to inform someone on how to gain their CCTV (DATA) image!Recently as result of a complaint from a member of the public the ICO investigated the non-registration of a CCTV system installed at the LIME LOUNGE in Cleveleys, Lancashire, owned by Mohammed Ali Enayet.On the 2nd of August 2012 Mr. Enayet was

convicted of the criminal offence in terms of the DPA for failing to register the CCTV system and received a fine.The ICO immediately issued on the 2nd August a media statement which you can find on their website, resulting in negative media attention for the LIME LOUNGE and probably wrongly establishing a ‘bad reputation’ for the business.This case will undoubtedly have opened the flood gates to other prosecutions, not only for ‘notification’ but for other aspects of DPA non-compliance.Is your CCTV legally compliant?Can your business risk the negative publicity, and probably the attraction of further investigation into your business practices by the Authorities as a result of failing to ensure your CCTV system is legally compliant?What this means for your business is a tightening of the ‘rules’ for the use of CCTV evidence and legal compliance with not only the DPA, but with the Human Rights Act 1998 and other

BY COLIN DICKSON, FREELANCE CONSULTANT

ARE YOU COMMITTING AN OFFENCE?

OCTOBER 12 DRAM 31

legislation in relation to evidence.What will you do if a member of the public, customer or even a member of staff makes a ‘written’ request for a copy of their recorded image(s), known as a SUBJECT RIGHT of ACCESS?Do you have an audited management system to enable you to manage that request?Are you aware that immediate denial of the request without written reason is a criminal offence in terms of the DPA (Section 7).Are your procedures in relation to providing CCTV recorded images of an incident to the Police compliant with the DPA?Again, I can hear the statements, “the Police come in view the incident and take the recording” and “the Police will need it for evidence so they know what they are doing, don’t they?”.Do you as the owner of the CCTV system (DATA CONTROLLER) have an appointed DATA PROCESSOR (probably the ‘premises manager’) who will arrange a private viewing of the recorded images of the incident for the Police on written request from them on a DPA Section 29(3) form which they must provide and you retain… my experience is this is still NOT happening.Consider how you would feel if the Police walked into your Doctor’s surgery and without written request or audited record of who they were started reading your personal (DATA) medical records… it could be your insurance file, etc… I am sure you would protest!You require a robust audited account of who requested the evidence and that this was required for a particular stated investigation by a particular Police Officer, etc.This is called the DPA Section 29(3) procedure and uniquely in Scotland a further procedure and documentation (certificates) must be provided to the Police for the Courts to comply with the Criminal Procedure (Scotland) Act 1995 by the owner of the CCTV system.Once more I hear, “I have never had to do that and the Police don’t complain”...Well C.O.P.F.S. have recently tightened their procedures for Court evidence and Defence Lawyers are becoming more aware to challenge the legality of the source of CCTV evidence, because all evidence must originate from a ‘lawful source’ to be admissable (allowed) in Court.I was advised that a serious assault charge was ‘dropped’ at Kilmarnock Sheriff Court late last year (2011) as a result of the principal evidence held on CCTV recording of the incident in a licensed nightclub had originated from a system that had not

been notified to the ICO and that other failures to comply with the DPA and other legislation.The accused walked free, probably to the amazement of those witnesses involved and the victim, just think of the litigation that could follow from that scenario and the negative publicity for the business.It is not just install cameras and put up signs, it is a lot more complicated than that.A lawyer may advise you on the DPA but not on the aspects of CCTV to meet rules of evidence and the DPA, or other matters of legal compliance as this is technically complicated and best suited for a trained and qualified CCTV Legal Compliance Auditor.Now ask yourself, how much did I pay for the CCTV system to be installed and what did the installer provide my business other than maintenance?

Did any of my staff get training in compliance with the DPA and management procedures to be compliant?Can I use CCTV recordings for evidence, or will lawyers prevent the evidence being used at a ‘tribunal’ or other Court? The question I hear most is I don’t need to ‘notify’ the ICO as I have only a small system installed with fixed cameras?This is not true if it is required by an enactment of Parliament (Scottish or Westminster etc.) is detailed in Section 2(4) of the DPA, such as the Licensing Conditions (Late Opening Premises)(Scotland) Regulations 2007 or the recordings are for criminal proceedings and can

fit the ‘RECOGNITION’ and / or ‘IDENTIFICATION’ criteria then you must comply with ‘notification’ and even if you don’t legally require to notify the ICO the system must comply with the DPA and Human Rights Act 1998 (HRA).I have also been told, “My cameras don’t work and I have signs up, so I don’t need to notify the ICO as the system does not record”.You may not have to ‘notify’ the ICO to register the CCTV system, however as the cameras are visible and present - whether the signs are there or not - it is an offence in terms of the DPA as the system must be maintained to meet the ‘Principles’ of the Act.Another statement made regularly to me is, ”the fine is not expensive; my business can afford to pay the fine”. Really can your business take that risk?Colin J. Dickson, MSyI (Cert)As well as serving in the police for 30 years, he has also been employed by VERIFI CCTV and TELEVIGIL ASSOCIATES (TVA) as an auditor for the Scotland Region providing their CCTV Legal Compliance Auditing service.

ARE YOU COMMITTING AN OFFENCE?

32 DRAM OCTOBER 12

What a shock... Waverley TBS going into administration. What a difficult time it must be for employees, as I am sure this came as a bolt

out of the blue for them too. The good news is there are plenty of jobs out there for good reps at the moment. And as for Scottish boss Sue Buchanan she would be an real asset to any company. The bad news is that Waverley TBS customers who have big events over the next few weeks, may have to explain to their customers why their wine lists have altered so radically! Of course other wine suppliers will no doubt be falling over themselves to get the business.

Pub Month has just concluded and what a lot of coverage it got in the press – some publicans really got behind the initiative running special events to make the most of the month long celebration and many of them featured in the editorial from Piero Pieraccini in Paisley to the Crawford family from the Market Inn in Castle Douglas. Scotland’s top drinks companies Belhaven, Diageo, Heineken UK, Molson Coors, McEwan’s and

Tennent’s also backed the inaugural campaign with the support of the SLTA too. I have all the press cuttings in the office… which reveal all the positive stories about the trade that the papers carried. It certainly made a welcome change from all the doom and gloom that seems to surround the pub industry these days. I hope bank managers around the country saw the positive news stories... after all, the trade is still worth investing in, and here’s hoping the follow on from the September campaign will be more people visiting Scotland’s pubs.

The great thing about having younger staff working here at the DRAM is that they keep me current. On a recent night out they even managed to get me to the Butterfly and Pig and thereafter the Buff Club... the best thing was the music... I remembered it all from the first time round!

I also ventured through to Edinburgh the other day for lunch at The Canny Man in Morningside. This pub really is one of a kind. Despite not taking credit or debit cards, it still does a roaring trade in food and drink. It has a great atmosphere and the staff couldn’t have been nicer. Even to the extent of providing the birthday cake for the birthday girl without being asked! I love it. I also love the fact there is a cash machine across the road!

We launched barandpub.tv last month, and so far it has been well received. This is the first TV platform for the bar and pub industry in the world, in fact this is the first web-based TV site for any publisher in the world too. It’s early days and we are learning as we go along. So please send us any videos you may have, as we would be happy to put them up. Just think someone in American could log on and see your pub in the flesh... so to speak! Your feedback would also be welcome.

I just love the new Heineken ad which features James Bond. This is one beer advertisement that I enjoy watching again and again. Nothing to do, of course, with the star... Daniel Craig! It also takes you directly from TV to online... very clever. But while looking at some ads for our website I also saw some great golden oldies. Check them out in our golden oldie section at www.barandpub.tv

And talking of marketing... the guys at German spirits company G-Spirit have come up with a novel idea of selling their wares (see above) – pour the whisky over the breasts of good looking models and then bottle it! This is not a joke... They say that they saw vodka filtered over diamonds and that gave them the idea because “there is nothing more than the eroticism of a beautiful woman... to create the perfect taste” so they let every single drop of their spirits run over the breasts of a special type of woman... personally I think it is the advertising that appeals to their drinkers... not the taste... of the alcohol!

SUE SAYS

OCTOBER 12 DRAM 33

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Once again The DRAM is leading,not following!

34 DRAM OCTOBER 12

ROUNDUPThe AA Hospitality Awards 2012-13 took place in London in September and some Scots set the heather alight by winning some of the top awards. The award event also sees the launch of the 2013 AA guides to UK hotels, restaurants, pubs and B&Bs which contain details of all the winning establishments. The accolade for AA Hotel of the Year, Scotland went to The Torridon at Torridon. Pictured owners Daniel and Rohaise Rose-Bristow. The hotel also boasts a three AA Rosette restaurant. The AA Restaurant of the year award for Scotland went to Rogano in Glasgow, owners James and Rena Mortimer are pictured, far right, receiving their award. Other winners included West Brewery, the Castle Terrace Restaurant and Macdonald Hotels and Resorts. A few Scottish restaurants also received new multi rosettes – three AA Rosettes went to Cringletie House, Peebles, One Devonshire Gardens, GlasgowGordon’s, Inverkelor; The James Miller Room @ Turnberry; Rocca Bar & Grill Macdonald Rusacks Hotel, St Andrews; Airds, Port Apin and the Isle of Eriska, Eriska

Congratulations to Alistair Don of The Doublet who tied the knot with Lynda Kincaid, at One Devonshire Gardens last month. Just as well we didn’t use the photo of Alistair on his stag night in a green mankini! But apparently it is on facebook!

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: Gareth Neil

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 £48 per annum including the DRAM Yearbook. The publishers, authors and printers cannot accept liability for errors or omissions. Any transparencies or artwork will be accepted at owner’s risk. All rights reserved. No part of this publication may be reproduced in any form without the written permission of the copyright holder and publisher, application for which should be made to the publisher. Articles published in this magazine do not necessarily reflect the opinions of the publishers. © Media World Limited 2012. Printed by Meigle Colour Printers Ltd.

The Caledonian Hotel’s longest serving member of staff Porter, Billy Garioch (2nd left) is pictured just after setting the clock that once adorned the roof of Princes Street station in its new home the revamped Caledonian Waldorf Astoria.General Manager, Willy Blattner (centre right) and Craig Gardner, Area General Manager, (right) are pictured with Fergus Ewing, Minister for Energy, Enterprise and Tourism at the re-launch ceremony.

Sheenagh Schmidt of Glasgow’s Ben Nevis is pictured with customers and April Andrews of Macmillan Cancer Support, after she raised £820 at last month’s Brunch at the Ben Macmillan charity event . Customers (pictured above with Sheenagh) and local businesses alike all contributed to make the day a fantastic success. Well Done!