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While there may be plenty of pressure on the industry just now, it is still heartening to see new bars and restaurants opening their doors. In this issue, we have three full pages of news to share, celebrating the resilience that continues to define our trade.
I caught up with the mother-and-son team, Mary and Brandon Doherty, who are still on cloud nine after their recent win as the Sunday Mail Pub of the Year. Their passion and energy are truly infectious, and it is a pleasure to see their hard work recognised.
With Christmas fast approaching, we take a look at what’s new on the market to help tempt your customers over the festive season.
On the design front, we visit the newly refurbished CC Blooms in Edinburgh, a venue that continues to evolve while staying true to its roots. We also explore a very different concept in Aberdeen with Sobr, a bar that proves you don’t need alcohol to create atmosphere and style.
We have included more photos from our recent awards to capture the spirit of the celebrations, and finally, we pay tribute to one of our own, Brian Murphy who died recently. Brian retired last year, having run the Pot Still and other notable Glasgow pubs over his 40 year tenure in the trade.
See you all next month.
Susan Young, Editor susan@mediaworldltd.com dramscotland.co.uk
09 OBITUARY: BRIAN MURPHY
HOW GREAT SCOTTISH PUBLICANS ARE NAVIGATING CHANGE IN THE HOSPITALITY INDUSTRY
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CELEBRATING SUCCESS
Mary and Brandon Doherty talk to Susan Young following their win for MacSorley’s.
DESIGN FOCUS: CC BLOOMS, EDINBURGH
We take a look at the new-look CC Blooms
24
DESIGN FOCUS: SOBR, ABERDEEN
We take a look at thenew no-alcohol bar.
restaurants
Edinburgh-based Signature Group has unveiled its new ‘Senior Chef Academy’, offering aspiring senior chefs a pathway to advance their careers. The first three-month programme begins this November at the group’s prestigious Rutland Hotel, under the mentorship of executive chef Ian Boyd Thorpe.
Participants will receive hands-on training, leadership development, and guidance in Signature Group’s standards and systems, culminating in a tailored role placement within the company’s portfolio of more than 20 venues across Scotland, including Edinburgh, Glasgow, Aberdeen, St Andrews, and Bridge of Allan.
The academy, created by head of food Tom Adam, will run every three months in 2026, with at least one senior chef position offered after each programme. Entry includes a formal interview and practical skills test at The Rutland.
Adam said the initiative is designed to help chefs “build the skills, confidence, and leadership required to thrive” across Signature’s kitchens, while Thorpe added that participants will benefit from “teamwork, support, and professional growth” to reach their career goals.
Applications are open to chefs across the UK, from chef de partie to head chef. Details are available at careers. signaturepubs.co.uk.
The Boathouse, a Michelin-listed seafood restaurant on the Isle of Gigha, is up for sale. Perched on Ardminish Bay in the southern Hebrides, the 300-year-old venue serves fresh, seasonal Scottish seafood in a cosy space with original beams and stone walls.
Inside, it seats 40 diners, with a decked outdoor area accommodating 70 more alongside panoramic sea views. The property also includes two glamping pods used historically for staff.
Specialist adviser Christie & Co is handling the sale, offering a rare chance to own a fully established, high-profile island restaurant just three hours from Glasgow.
Edinburgh’s Newington is now home to the third venue from popular tapas and mezze brand La Casa, which opened its doors last month. Taking over the former Southpour bar, the new site combines cosy, relaxed Mediterranean vibes with a vibrant south-side energy.
The Newington restaurant introduces a first for the brand: full breakfast service from 9 am on Fridays, alongside its all-day tapas, mezze, and Mediterranean small plates. Founded in 2018, La Casa has grown steadily, with its original Dalry Road and Leith Walk sites cementing a reputation for approachable, shareable cuisine.
The team behind the expansion - Aris Milias, Orestis Milias, and Mirios Begoli - have crafted a space designed for casual brunches, long lunches, and relaxed evening dining. With seven-day opening hours, the venue is positioning itself as a flexible, all-day destination for locals and visitors alike.
Whether it’s classic Spanish-style tapas, Greek-inspired mezze, or a morning pastry and coffee, La Casa Newington promises a slice of Mediterranean warmth in the heart of Edinburgh.
Wellingtons Bar at 17 Wellington Square has reopened after a major refurbishment by new owners Southern Ayr. The aim was to refresh the popular basement venue while keeping its familiar character. The space has been transformed into a 1920s-inspired speakeasy with a new cocktail menu, updated wine and fizz selection, and a weekly line-up of live music, open mic nights, and quizzes.
In a statement, Southern Ayr said the goal was “to rejuvenate the bar while preserving its character – maintaining its welcoming atmosphere for locals, visitors, and their four-legged friends.”
The revamp reinforces Wellingtons’ place as a key nightlife spot in Ayr’s town centre. Southern Ayr also owns Billy Bridges and the Abbotsford Hotel in Ayr, and recently acquired Souter’s Inn in Kirkoswald.
Geamair aims to create the perfect match of whisky and food
A new chapter in fine dining has begun in the heart of whisky country with the launch of GEAMAIR, a gastronomic concept at the Craigellachie Hotel. The name is Gaelic for “gamekeeper” - nods to the rich hunting, fishing and wild-produce traditions of Speyside.
Chef Pawel Sowa, known in the industry as the “Single Malt Chef”, aims to use Scotch whisky into each dish - not merely as a pairing, but as a core ingredient. Guests can expect
a seven-course tasting menu rooted in locally-sourced game, fish and seasonal produce. The restaurant has also been re-designed.
The Craigellachie Hotel has long been a destination for whisky enthusiasts and is was one of the original whisky hotels. The new addition to the hotel delivers the perfect pairing of high-end cuisine and whisky heritage. It opens from Wednesday to Saturday evenings,
The Waverley in Dumbarton has just closed for a £150,000 facelift. The pub, famously run for years by Hearts legend Drew Busby, is being transformed under Heineken-owned Star Pubs and current custodian Carl Fenton and Margaret Donnelly who took over the pub last April.
The revamp promises a refreshed interior with cosy, nautical-inspired décor, an extended bar, upgraded cellar equipment, and one of the largest beer gardens in the area, all designed to keep the pub thriving for years to come. Outside, expect fresh paint, new lighting, and signage celebrating the paddle steamer the pub is named after.
Carl and Margaret, have already brought live music, quizzes, and charity fundraisers back to the venue. The refresh will be celebrated with a Christmas Wave Rave on 6 December.
The Caley Bar puts it listening
Edinburgh just got a fresh beat. The historic Caledonian Edinburgh Hotel has relaunched its in-house bar as The Caley Bar, Scotland’s first dedicated listening bar. Inspired by Japan’s intimate Jazz Kissa culture, the venue puts music front and centre, turning cocktail hour into a full-on sonic experience. Inside, vinyl turntables, plush booths, soft lighting, and textured musical cues create a vibe that’s equal parts cosy and curated. Drinks follow suit: cocktails crafted with local Scottish spirits, rare tipples, and bar bites designed to complement the listening experience. Every detail celebrates craftsmanship, provenance, and the city’s creative energy. Food & Beverage Operations Manager Matthew Swan says, “It’s a space to slow down, connect, and really enjoy the moment.”
The Meraki Restaurant Group is adding a new Italian restaurant to its portfolio with the opening of Luciano’s in Hamilton . The restaurant, which is located at 67 Cadzow Street on the site of the former Giovanni’s, aims to bring a fresh blend of authentic Italian cooking and contemporary style to the town.
The group already operates Luciano’s in Burnside and Cocktails & Steaks in Uddingston.
Director Fallon Cowley, pictured above with husband Anthony, said, “Hamilton deserves a venue that combines great food with a vibrant social atmosphere. With Luciano’s and Vespbar, we’ve created somewhere people can enjoy authentic Italian dishes, inventive cocktails and live music all under one roof.”
Alongside the restaurant, Vespbar will offer an Italian-inspired cocktail and aperitivo experience, complete with live music at weekends. Guests can expect a menu of classic Italian favourites made with quality ingredients and a warm, friendly atmosphere that captures the spirit of la dolce vita.
The opening of Luciano’s marks another boost for Hamilton’s hospitality scene, reinforcing confidence in the town’s growing dining and nightlife offering. With its mix of great food, stylish surroundings and a lively bar concept, Luciano’s Hamilton looks set to become a new favourite for locals and visitors alike.
A new restaurant and cocktail bar opens in Inverness city centre this month November, bringing more than 25 new jobs to the area.
Babette, based in the former Rose Street Foundry building, will open its doors on Friday 7 November and it’s the latest addition from Moray-based Heron House Group, the team behind The Drouthy Cobbler in Elgin and Bonnie Beastie in Forres.
The site will operate as an all-day brasserie with a 50-cover bar area serving food, wine, local beer and cocktails. The group said the space will offer “a relaxed but smart setting” inspired by traditional New York-style dining rooms.
Head chef Darren Prideaux leads the kitchen team, bringing more than 30 years’ experience including time in Michelin-starred kitchens. He is joined by sous chef Daniel MacDonald, originally from Inverness, who trained at Rocpool and worked under Paul Tamburrini in Edinburgh. The kitchen is overseen by executive chef Kris McKie, who has worked with Heron House co-founder Kevin Smith for over a decade.
The menu will include a mix of Scottish produce, sandwiches, seafood, and dishes such as lobster and frites. DJ sets are planned every Friday and Saturday night, and bookings are already filling up for Christmas.
Cuvée Glasgow has opened in Princes Square. The launch of the new champagne bar marks the second venue under the Cuvée brand following on from the success of the West End venture, which opened above The Drake Bar, Cuvée earlier this year. The new champagne bar, is situated in the space previously occupied by Zibbibo.
Guests can expect the same “refined yet relaxed luxury” that Cuvée established on Lynedoch Street, serving a wide selection of champagnes, cremant, wines and a cocktail list complemented by a small plates and sharing cheese and meats menu.
Head Chef at Cuvée, Craig MacLennan says: “I’ve loved writing a home-made small plates menu featuring fresh pasta, breads and seasonal dishes that pair beautifully with champagne and the premium wines we have on the menu. From our duck and pecan ragu pappardelle to Champagne and miso butter focaccia, everything is made to share and enjoy with a glass of something special.”
Courtney Flynn, Head of Sales, PR & Communications at The Superlative Collection, which owns Cuvee, comments, “Opening in May 2025, Cuvée quickly became a favourite venue - Champagne and fried chicken are two of my favourites, and we do them very well! It’s a testament to the incredible opening team in the West End and the buzz around our brand that we’re opening a second venue so soon. It’s been a joy to work on, and we’re so excited to welcome everyone in the lead-up to Christmas, surrounded by the stunning Princes Square tree in the courtyard.”
The new Cuvée Princes Square bar, say the company, will feature an open layout and elegant bar space for both walk-ins and reservations. The venue offers seating for up to 40 guests in the courtyard, 30 on the terrace, and 100 inside. Throughout December, Cuvée will host Festive Markets every Sunday from 12-4pm, offering guests the chance to pick up last-minute stocking fillers and support independent local businesses while enjoying a glass of champagne under the sparkling courtyard lights and tree.
1. A Decade in the Making: Ardnamurchan’s First Core 10-Year- Old
Ardnamurchan Distillery is stepping proudly into a new era with the release of its first-ever core 10-Year-Old Single Malt. While the Highland distillery has made waves since its inaugural single malt in 2020, this new expression cements its place among Scotland’s rising stars.
Matured in a mix of 54 ex-bourbon and two exsherry hogsheads, the 10-Year-Old blends unpeated and peated spirit for balance and depth. Bottled at 46.8% ABV, non-chill filtered and natural in colour, it delivers notes of coconut, sea air and bonfire smoke – the perfect winter dram for both enthusiasts and newcomers. At £60 RRP, it’s an accessible, age-statement malt that embodies West Highland character with a maritime twist. Managing Director Alex Bruce calls it “a decade of dedication in a bottle” - and for the on-trade, it’s a story of craftsmanship and accessibility that sells itself.
2. From Grain to Glass: Arran Barley Batch 001
Over on the Isle of Arran, a new local whisky is taking shape. Independent distillers at Lochranza have released Arran Barley Single Malt Batch 001 – made using barley grown on the island itself.
3. Hot Stuff:
Need to turn up the heat this Christmas? Penrhos Spirits from Herefordshire (in partnership with Oddbox) has the perfect pour: a limited-edition Pear & Chilli Gin. Only 500 bottles have been produced, made from “rescued” jalapeños and perfectly imperfect pears – an ingenious example of waste-fighting craft.
The flavour profile taps into the “swicy” (sweet + spicy) trend dominating food and drink in 2025, combining fruity pear sweetness with a warming kick of chilli heat. Bottled in Penrhos’s signature recycled aluminium bottles, the gin is as sustainable as it is bold.
At £34.95 RRP, it’s a must-try for festive cocktail menus – from winter spritzes to spicy martinis. And if guests need convincing, send them to Penrhos’s “Pick Your Pearsonality” quiz to find their perfect serve.
If the nation’s coffee obsession needed a spirit to match, Belvedere Dirty Brew has arrived just in time. Blending organic rye vodka with roasted robusta coffee beans, this velvety new addition to the Belvedere range offers an indulgent twist on coffee culture.
The grain was grown in partnership with the Currie family at Bellevue Farm, based on the south end of Arran, and is now being used at both Lochranza and Lagg distilleries. The whisky, bottled at 50% ABV, has been matured in first-fill bourbon and second-fill sherry casks. The result is a fresh, summery spirit with notes of citrus, vanilla and fruit, rounded out with a biscuity malt and light spice.
The new look for the bottle reflects the colours of the island’s barley fields and comes in fully recyclable packaging. For the trade, the whisky’s clear connection to its place of origin makes it a strong addition to any back bar – especially for customers interested in where their drinks come from and how they’re made.
With notes of espresso, dark chocolate and toffee, Dirty Brew is a smooth 30% ABV liqueur designed for sipping neat, over ice, or even poured over vanilla ice cream for a show-stopping affogato. The matte-black bottle with gold accents exudes luxury, while Belvedere’s organic credentials ensure sustainability stays on the table.
For bar managers, it’s an easy upsell: a premium, ready-to-serve option for after-dinner menus or winter warmers.
From Islay’s rugged coast to the heart of Glasgow’s cocktail scene, this Christmas brings a flurry of innovation, craftsmanship, and just the right amount of festive cheer to the Scottish on-trade. Whether it’s age-statement whiskies, locally grown barley, or waste-fighting gin with serious heat, there’s plenty on the back bar to surprise and delight drinkers this season. 1 3 4 2
5. A Toast to Nostalgia: Saltire Rare Malt’s Christmas Special
Independent bottler Saltire Rare Malt brings festive storytelling to life with its Tamnavulin 17-Year-Old Christmas Special – a sherry-kissed single malt made for fireside sipping. Matured in a second-fill European oak hogshead seasoned with Oloroso, it’s rich with dried fruits, soft spice and cigar-box warmth.
Limited to just 247 bottles and bottled at 48.8% ABV, this release is a collector’s dream.
As founder Keith Rennie puts it, “If Christmas had a flavour, this would be it.” Perfect for those stocking premium back bars with rare and evocative whiskies
6. New Look, New Spirit: Auchentoshan 12 yo Double Cask
Glasgow’s Auchentoshan is stepping into 2026 with a fresh look and an evolved spirit. The tripledistilled Lowland favourite has unveiled striking new packaging and an updated 12-Year-Old Double Cask, double-matured in ex-bourbon and Spanish Oloroso sherry casks.
With notes of sweet pastry, lemon zest and oak spice, it’s designed to appeal to a new generation of whisky drinkers.
"BELTER" NOUN ( informal ) USED TO DESCRIBE SOMETHING THAT IS ADMIRABLE, OUTSTANDING, OR THRILLING. JUST LIKE THIS LAGER
The brand’s eco-friendly packaging – featuring lighter glass and fully recyclable materials –reflects Auchentoshan’s sustainability focus, while its £38 price point keeps it accessible. Modern, stylish, and proudly triple-distilled –it’s the perfect gateway malt for Christmas newcomers.
7. A Crisp New Pint: Belhaven’s ‘Belter’ Lager
Need to turn up the heat this Christmas? Penrhos Spirits from Herefordshire (in partnership with Oddbox) has the perfect pour: a limited-edition Pear & Chilli Gin. Only 500 bottles have been produced, made from “rescued” jalapeños and perfectly imperfect pears – an ingenious example of waste-fighting craft.
The flavour profile taps into the “swicy” (sweet + spicy) trend dominating food and drink in 2025, combining fruity pear sweetness with a
warming kick of chilli heat. Bottled in Penrhos’s signature recycled aluminium bottles, the gin is as sustainable as it is bold.
At £34.95 RRP, it’s a must-try for festive cocktail menus – from winter spritzes to spicy martinis. And if guests need convincing, send them to Penrhos’s “Pick Your Pearsonality” quiz to find their perfect serve.
8. Batching Made Easy: De Kuyper’s Batched Cocktails
Finally, for busy bars, De Kuyper Batched Cocktails are this season’s unsung heroes. The new range of pre-mixed Espresso Martinis, Passionfruit Martinis, and Piña Coladas (plus a new 0.0% Passionfruit Martini) delivers consistency, speed and minimal waste – with each 1-litre bottle serving up to eight cocktails. For venues under festive pressure, they’re a high-margin, low-effort solution. Just chill, shake, pour and garnish – no mess, no wastage, and perfectly balanced every time.
With both full-strength and alcohol-free options, De Kuyper is helping bars cater to every kind of Christmas celebration.
This year’s festive launches tell a clear story: Scotland’s drinks scene is evolving with purpose. Sustainability, authenticity, and innovation are driving the narrative – from local barley and recycled packaging to heat-infused gins and zero-waste cocktails.
Whether you’re pouring smoky drams or “spicy” gin spritzes, there’s one thing that unites them all – a shared passion for craft, quality, and a good story. And that, more than anything, is what customers will be toasting this Christmas. So be sure and stock up.
Less than a year before he died, Brian Murphy celebrated a milestone he had dreamed about for years - seeing his family buy the freehold to The Clockwork Beer Company in Glasgow’s Southside. It was a proud moment for him. He believed that owning The Clockwork would set his family up for years to come and family was what made Brian tick. Since December last year, when they bought the pub, he had enjoyed walking down to the Clockwork, to sit with his old pals, and see his children carrying on the work he had devoted much of his life to.
Brian was one of Glasgow’s hardest-working publicans - very much from the old school. He didn’t wear his heart on his sleeve, didn’t waste words, and never suffered fools gladly. Those who knew him best will remember his gruff honesty, his dry humour, and his unshakable sense of what was right and wrong. He was most often right, and everyone else was wrong!
He married Mary in 1975 and together they built a strong partnership that lasted half a century. They raised five children — Francis (Frank), Paul, Katie, Geraldine, and Claire - and Brian was a proud grandfather to nine grandchildren. He was a man of principle, sometimes a hard man to please, but always fair.
Born in Rothesay in 1954 to Irish parents and raised in Castlemilk, Brian learned the value of hard work early. His father worked on the docks, first cleaning boilers and later as a stevedore, and Brian joined him for a time before deciding he wanted to be his own boss. He worked wherever he could find opportunity: delivering potatoes and newspapers from a lock-up in the Spittal, then running a small newsagent which he gradually expanded from one unit into two. He sold cards, fruit, and eventually video games - proof that he could adapt with the times and that he understood customers as well as anyone.
His entry into the pub trade came when he and his cousin took on Rockafellers in Springburn - a move his father didn’t approve of but one that suited Brian’s temperament. It was hard work, but he took to it quickly. After they sold Rockafellers, he struck out on his own, taking the lease of The Hyndland Bar, which he renamed Brian’s Bar to make sure everyone knew it had changed hands. That was where he and his son Francis (he always called him by his full name) first started working together. Even though Frank was still at school, he helped collect glasses from the age of sixteen. Later, when Brian took on The Arlington in Woodlands, father and son split shifts between the two — one at The Arlington, the other at The Hyndland - keeping both pubs running smoothly. Until, of course, Brian fired him. Perhaps a blessing in disguise because Frank went on to gain experience in other Glasgow bars. Brian’s pubs were straightforward places. No frills, no pretencejust clean, busy, well-run bars with a strong hand on the tiller. His family still joke that working for him was tougher than working for anyone else. He wasn’t known for his sunny nature, but he had a dry wit, a quick tongue, and a good head for numbers. His rules, both at home and at work, were legendary: “Bread’s not for eating,” “The carpet’s not for walking on,” and behind the bar, his favourite — “This is a public house, not a doss house.” With five children to raise, and a business to run, discipline came naturally to him.
He was strong-willed, frugal, and never taken in by trends. If something didn’t make business sense, he wouldn’t touch it.
When he sold The Arlington in 2005, just before the smoking ban, he said he was getting out before “the death of the pubs.” After leaving the trade, he worked as a foreman in the painting industry, managing contracts across Scotland. He enjoyed the change, and the travel, but his heart was never far from the pub world.
That pull brought him back in 2011, when a family conference took place in the Murphy living room. Frank and Geraldine proposed taking on The Pot Still in Hope Street, a pub they both knew well as they had both worked there. But it wasn’t an easy sell - Brian had retired and wasn’t keen to start again — but after some persuasion, and a vote among his five children, he agreed to back the plan. He funded it himself, but only on the condition that ownership was split three ways: between himself, Francis, and Geraldine. Later, his daughter Katie took over his share.
It proved to be one of his best decisions.
The Pot Still became one of Glasgow’s best-loved whisky pubs known around the world – but still very much a Glasgow institution, with hospitality provided by the Murphy family.Brian’s influence was everywhere — from the financial foundations to his insistence that things be done properly. He did his share of shifts, but left the dayto-day running to Frank and Geraldine while Katie looked after the catering. He might have grumbled, but he was proud of what they built together.
Brian was tough on his own kids, but when his first grandchild Max was born, he softened completely. He spoiled his grandchildren in ways his own children never experienced - following in the footsteps of his own father.
He was a lifelong Celtic supporter and a past social convener of the Jock Stein Executive Club, organising events and away trips with the same precision he ran a bar. He also loved golf, starting inter-pub tournaments that became annual fixtures between The Pot Still and The Clockwork even before they owned The Clockwork.
After being diagnosed with Parkinson’s, he stayed active – playing walking football, keeping up with old friends, and always taking an interest in what was happening back at the pub.
He stepped back from The Pot Still during the pandemic but on his 70th birthday returned to the pub when they threw his official retirement do. True to form, he didn’t want any fuss, but when the whole bar stood to applaud him, he was visibly moved – though he’d never have admitted it.
Brian worked through illness and through days when most would have stayed home. That was just who he was, a trait he passed down to his son Frank. He believed in doing your shift, earning your keep, and making sure his family got home safe.
He leaves behind not only his wife, children, and grandchildren, but a legacy that lives on in the pubs he built and the family he shaped. His hardworking children and grandchildren will carry on that legacy to the next generation — like Clockwork.
by Susan Young
by NICOLA YOUNG
Louise Maclean, Director of Sales and Marketing at Signature Group (top) and Charlie Leckie, Associate Director at Crieff Hydro Family of Hotels give us their take on mananging change in the Scottish ontrade.
The hospitality landscape has undergone a noticeable shift in recent years, with changing consumer behaviours prompting operators to adapt quickly and creatively. Louise Maclean, Director of Sales and Marketing at Signature Group, highlights how dining out has become a luxury for many families. “£160 for a meal out is equivalent to a weekly shop.”. For this reason, Signature venues have invested significant energy to ensure their proposition really caters to special occasions but also represents value, guaranteeing that when people do decide to treat themselves, the experience feels truly worthwhile. This higher demand for excellence in guest experience is something operators are feeling nationwide. “Value for money is paramount,”, Louise continues. “Even though they can impact profit margins, we’ve introduced midweek offers to stay competitive. It’s about keeping venues busy and maintaining relevance.”
Another emerging trend is the rise of more relaxed consumption moments, and for hotels and inns, ‘slow tourism.’ Guests are increasingly seeking relaxed, meaningful experiences over fast-paced itineraries. Charlie Leckie, Associate Director at Crieff Hydro Family of Hotels, explains how this shift has influenced their approach: “While Crieff Hydro offers a wide range of activities, from quad biking to archery, we’ve also invested heavily in creating spaces where guests can simply unwind.”
of the experience. “It’s important that these options feel just as special,” Leckie adds. Supporting these shifts in consumer behaviour are strong partnerships with suppliers who understand the evolving needs of the sector.
The demand for low and no-alcohol options has also grown significantly. Crieff Hydro has responded by expanding its menus to include mocktails and alcohol-free beers, ensuring that guests who choose not to drink still feel part
HEINEKEN UK has emerged as a key ally to Scottish operators, offering not just leading beer and cider brands but strategic support that helps businesses thrive in a challenging market. Louise Maclean praises HEINEKEN UK for their collaborative approach, noting that their team regularly visits venues, offering feedback and insights that help maintain high standards. “They treat our guests as their own,” she says. “It’s a genuine partnership, not just a transaction. We partnered with them for the Euros, and the campaign was a huge success, driving sales and engagement. Their flexibility and openness to creative ideas make them ideal partners.”
Charlie Leckie echoes this sentiment, highlighting Heineken’s openness and the value of their business updates. “Their insights, often shared in digestible infographics, help our operational teams stay ahead of trends,” he explains. The product portfolio, including Heineken ® 0.0 and Beavertown’s Laser Crush, aligns well with the growing demand for alcohol-free options. Data provided by HEINEKEN UK has also guided smart decisions around bar design and product placement, such as prioritising Birra Moretti, which outsells other beers threefold at their venues.
Beyond product support, HEINEKEN UK has demonstrated a deep understanding of the
Scottish market, tailoring their approach to meet regional needs. Their investment in local relationships and their commitment to helping operators navigate economic pressures has made a tangible impact. Whether it’s through co-branded campaigns, staff training, or datadriven insights, HEINEKEN UK continues to play a vital role in helping Scottish hospitality businesses remain resilient and competitive.
Both Signature Group and Crieff Hydro Family of Hotels have embraced differentiation across their portfolios. Louise Maclean describes how each Signature venue has its own identity, with tailored menus and ambiance. “We avoid uniformity and don’t market Signature as a chain,” she says. Operational efficiencies are achieved through centralised buying, but the customer experience remains unique at each location. Loyalty initiatives, like push notifications when customers walk past venues, have also helped boost footfall.
Crieff Hydro’s seven properties each cater to distinct audiences. From the expansive Crieff Hydro Hotel with its 215 rooms and 56 self-catering units, to the cozy, dog-friendly Murray Park Hotel nearby, each location offers something different. The King’s House Hotel in Glencoe serves as a historic stop on the West Highland Way, while the Isles of Glencoe Hotel offers waterfront views and leisure facilities. Despite their differences, all properties fall under the Crieff Hydro Family Hotels brand, building trust and enabling effective crossselling.
For both Louise and Charlie, hospitality is an industry that’s in their blood. “My journey is a strong example of female leadership in brewing and hospitality,” Louise explains. “I’ve always believed in kindness, professionalism, and maintaining good relationships – values that have helped me build a resilient and respected career.” Charlie echoes this; “My brother and I represent the sixth generation of our family to be involved in the business, which has been running for over 156 years. We’re not just running hotels – we’re continuing a legacy, and that drives us to deliver exceptional experiences.” Together, these operators represent just some of Scotland’s finest, who continue to navigate the evolving hospitality landscape with agility, insight, and a strong sense of partnership.
We took a lot of pictures at this year’s awards check them all out online. Meanwhile here are a few more. Find them in the Awards channel the Dram website (https://dramscotland.co.uk)
By SUSAN YOUNG
“I HAD ALWAYS WANTED TO HAVE OUR OWN PUB SO WE TALKED ABOUT IT AND THEN WE STARTED LOOKING FOR ONE. I SAW THAT MACSORLEY’S WAS UP FOR LEASE AND WE CAME AND LOOKED AT IT. WE KNEW IT NEEDED A LOT OF TLC, BUT I JUST LOVED THE HISTORY OF THE PUB AND THE LOOK OF IT. IT SEEMED A NATURAL STEP FOR THE TWO OF US.”
Mary Doherty
The cheers were still echoing around Glasgow’s MacSorley’s when Mary and Brandon Doherty returned home from the Scottish Bar and Pub Awards with the Sunday Mail Pub of the Year Mirror. The slogan now painted proudly on the pub’s front - Sunday Mail Pub of the Year! - says it all. “It’s one of our proudest moments,” says Mary. “We’ve worked so hard, and seeing it there every day reminds us how far we’ve come.”
Brandon and Mary admit it’s been a hard slog at times, but say that the award has made all their efforts worthwhile and the icing on the cake is that customers have been flooding in since they heard the news. Says Mary, “It has been lovely - they brought us congratulations cards and even champagne, but best of all I think we have seen lots of new customers too.”
It’s hard to imagine now, but when they first took over MacSorley’s six years ago, the pub was in a state. “There was not much to love the very first time we walked in after getting the keys,” says Mary. “Then we had a flood. I used to be here every morning clearing the water out from downstairs.” Brandon laughs, remembering the early chaos. “I remember having to shut the pub at 7pm one night and asking the staff to help get the drains cleared. It was awful. Just as well we had a great team.”
Before MacSorley’s, Mary and Brandon had already built up years of experience in hospitality. Mary began her career at just 16, cycling from Kings Park to Eastwood for early breakfast shifts at The Redhurst Hotel on Glasgow’s Southside.
“I used to work there while I was still at school,” she recalls with a smile. “At the weekend I’d cycle from Kings Park to Eastwood for a 6 a.m. breakfast shift, then stay on for the bar lunches – although, of course, I couldn’t serve alcohol because I was only 16! I’d help with the barrel changes, do the dinner service in the evening, and sometimes even cover overnight shifts as night porter, then I’d be down in the morning to start breakfast again before
heading home after Sunday lunch.
“It was tough, but when you’re young you’ve got the energy. Those long days taught me so much - and looking back, I think that’s where I got the hospitality bug.”
Her path wasn’t a straight one. “I worked in double glazing with my brother when my family were young, and for Scottish Power - and also worked in a petrol station which I hated,” she admits. But when she went back into hospitality, she realised it was where she belonged. By then, she had three boys - the youngest of whom is Brandon. Brandon joined his mum in hospitality at just 16, starting as a dishwasher. At the time, Mary was managing The Piper in Glasgow, having taken it on after a stint at The Rhoderick Dhu.
“Tommy Kirkland persuaded me to have a look at The Piper with a view to managing it,” she explains. “He was just starting out with it and although initially I turned it down, he persuaded me. It was hard work getting it up and running well, but once we knew what we were aiming for it was great.”
While she was there, Tommy sadly died, but Mary continued to run The Piper for his wife Gillian, staying eight years in total before she and Brandon decided it was time to look for their own place. By then, Brandon had picked up experience in kitchens, at festivals, and behind the bar. Says Mary, “I had always wanted to have our own pub so we talked about it and then we started looking for one. I saw that MacSorley’s was up for lease and we came and looked at it. We knew it needed a lot of TLC, but I just loved the history of the pub and the look of it. It seemed a natural step for the two of us.”
Negotiations with Star Pubs took time, but once the deal was done, they threw themselves in. “At the beginning on the music side it was very much trial and error,” says Brandon. “Some people think it is easy running a music bar, but it’s not. It was difficult trying to work out what people liked. It was also hectic, as we had a tonne of work to do in the pub - from giving it a
thorough clean to putting in a new sound system to sorting out the back bar - there were no taps on the bar when we came in, everything was gone and the kitchen was sitting in the pub! Don’t ask!”
Then came the pandemic - and instead of breaking them, it made them stronger.
“It was difficult,” says Brandon, “but it seemed to work out because we had such a good team working with us, and working with my mum helped - we are very much like brother and sister, rather than mum and son.”
The business has also flourished since then. Says Brandon. “There are so many more hotels in the area and if people want to enjoy some music and a traditional pub, the concierges send them because they know it is a safe place and offers good
food too. It means we have all nationalities coming through the door. The tour buses also stop nearby and the whole bus will empty into our pub. You get to talk to all these people who are travelling. We’re really lucky.”
He smiles. “I also love when people come back for more than one night because they like the pub. It makes you feel like you’re doing a good job. We’ve built up a great regular clientele - really nice people who respect the pub, which means we very rarely have any trouble. Our customers come to have a good time and that’s what we try and deliver.
“MacSorley’s has always been a music pub, but people when they walk in now say it’s more homely, and our customers interact with each other and are very friendly. They
“I ALSO LOVE WHEN PEOPLE COME BACK FOR MORE THAN ONE NIGHT BECAUSE THEY LIKE THE PUB. IT MAKES YOU FEEL LIKE YOU’RE DOING A GOOD JOB.”
Brandon Doherty
also love how it looks.”
Mary agrees. “Just look at the window panessome of them are the original glass which was from Georgia, Atlanta. It was shipped over and is crystal cut. Obviously over the years a lot of the panes have got damaged but there are still a lot of original pieces. It’s definitely got charm and I think our customers like that too.”
MacSorley’s attracts everyone from regulars aged between 35 and 60 to students and young music lovers. “There’s now a new generation of music lover coming through,” says Brandon. “It’s great that people of all ages mix – music brings people together and folk from all ages can enjoy the same show.
“Rock music is still the main draw here, but we have lots of different genres – from country to mod bands. I remember the first night Spiders on Mars played here - and the place was sold out. They usually played bigger venues, and I felt a bit emotional. We get lots of great wedding bands that come in too. Some of them are just brilliant.
“Music in Glasgow is definitely where it is at. If we didn’t have music I’m not sure where we would be.”
It’s not just the music - both Mary and Brandon put much of their success down to their team.
“We had 18 before COVID,” says Mary, “but over the years, slowly but surely, some have moved on. But if they’re here for a long time,
we’ll make sure they get their personal licence. We believe that people ought to do what they want to do. But a couple have been here since the start - Sean and Ben. And others go, but come back, such as Carmen. She met her husband here. She was a customer, and he was on the bar. They worked in here together for a while, and then decided to get married and we did their wedding dinner. He now plans tours for torists, but Carmen had to apply for a visa, so she had to go back home to Spain, but now everything has come through she is back. It’s also great because she speaks about four different languages and with all the tourists we get that is a great help.”
There’s one thing for certain - they may have a good team behind them, but Mary and Brandon also have an incredible relationship. Work-wise, Mary does the day shift - in at 9am, finishing at 5pm - and Brandon takes over in the evenings. He also comes in early when deliveries are due.
For mother and son time, they make a point of having dinner together on Sundays, often at McMillans on the Southside. They even manage a five-day holiday together after New Year - a rare treat in the pub trade. But one that is well-deserved.
As for the future, would they consider another pub? Mary smiles. “If the right one came up.” Brandon winked.
WESTONS CIDER - THE UK’S LEADING AUTHENTIC CIDERMAKER - HAS UNVEILED A BOLD NEW IDENTITY FOR ITS ICONIC STOWFORD PRESS, SETTING THE STAGE FOR FRESH GROWTH ACROSS THE ON-TRADE.
Family-owned since 1880, Westons Cider remains one of the UK’s most respected cider makers – a company where time-honoured craft meets modern momentum. From its rural mill in Much Marcle, Herefordshire, Westons continues to set the standard for premium cider across the on-trade, delivering quality and authenticity in every sip as well as value in every pour.
For 145 years, Westons has stayed true to its roots, crafting cider from 100% locally-sourced apples, all pressed, fermented, and matured on site. Its production methods stand out for all the right reasons, as the only producer of scale to use the fresh juice model for cidermaking, leading to a purer and more authentic fruit flavour. Its ciders are matured for longer than others, including time in traditional oak vats, adding to the character and depth of flavour. And Westons is continuing to support this heritage craft, as home to the UK’s largest cider vat collection.
This long and respected legacy has culminated in two hero brands which cater to today’s diverse venues and drinkers: Henry Westons Vintage, the UK’s number one cider SKU in the off trade, and the newly revamped, refreshingly real Stowford
The crafted sub-sector of the cider category continues to grow as drinkers are looking to drink less but better and seek out brands delivering authenticity in every drop. And it’s Henry Westons leading the charge.
Now the UK’s fastest-growing draught apple cider, it also boasts an impressive retail price of £6.19 per pint – £2.05 above the draught apple category average – delivering profits in every pint for pubs and bars.
Stowford Press Apple is a huge crowd-pleaser. Commanding the highest RSP in the draught apple category, it’s a real testament to how consumers are willing to trade up for better quality they know will deliver.
Stowford’s fresh new look strengthens its premium positioning with bold branding designed to stand out on the bars, enticing new drinkers while still keeping loyalists happy. Striking new tap handles, font lenses, distinctive POS plus colourful glasses, mean Stowford Press is now unmissable.
The two drivers of the cider market are apple – making up two-thirds of all on-trade sales and draught making up 76% of the cider category. So, when it comes to stocking the bar, it’s important to focus on what will drive purchase time and again. As the cider market continues to premiumise, stocking more crafted options is the best route to success. It’s here where the Westons portfolio really shines. With most venues stocking one or two ciders on draught, the combination of Stowford Press –as a fantastic premium option – and Henry Westons – a more crafted option, for those looking for something more special –will keep your customers happy. This versatility is what makes Westons so valuable to the trade. The company understands the modern pub landscape, where a
With two multi-million brands in Henry Westons and Stowford press, Westons is a driving force in today’s on trade cider category – currently valued at £2B and growing 2% YOY.
With cider’s popularity on the bar showing no signs of waning, Westons is continuing to invest in its Herefordshire site to keep up with demand, installing £5M fermentation tanks earlier this year to expand capacity – all while maintaining the most traditional way of making cider.
Creating a mill fit for the future remains a top priority. With a commitment to be industry leading when it comes to CO2 reduction, the cider producer is on a mission to reduce its emissions by 46% by 2030. To do this, Westons has already increased its use of solar panels (up 300% in the last year) saving 60 tonnes of CO2 – the equivalent of boiling 4 million cups of tea. What’s more, it’s two newest cider presses run entirely off renewable energy and, in 2023, 72 tonnes of carboard were removed from packaging.
Investment in Scotland
While cider’s traditional heartland has always been thought of as the south-west of England, Scotland has huge potential. In Westons’ 2025 Cider Report, draught apple sales were up 6.1ppts in Scotland compared to 2024, showing strong appetite.
Westons is now actively increasing its presence in a strategic move to deepen engagement, increase partnerships, and grow visibility among Scottish operators and drinkers alike. To support this, Westons plans to recruit further support north of the border, growing its team dedicated to working directly with customers, building distribution, and bringing the Westons story to life across key outlets.
strong range will drive both rate of sale and brand perception. With Westons, operators can confidently pour products that match evolving drinker preferences while maintaining authenticity at every turn.
Westons’ dedication to craft has won a loyal following, standing out for doing things properly – with care, conviction, and consistency. These are values that resonates deeply in the ontrade, where authenticity drives choice and quality earns repeat custom.
This local investment will ensure that Scottish pubs and bars can access the same quality products and expert support that have made Westons a leader nationwide. The company’s focus on tailored engagement and regional investment reflects its long-term ambition to cement its place as the cider partner of choice for the Scottish on-trade.
1 Circana Infoscan 52w/e 4th October 2025
2 Henry Westons is growing +29.5% in volume MAT to 09/08/2025, CGA Strategy OPMS
Wishing Mitch, Tim and the team continued success at CC Blooms.
Block 2, Ward Street, Alloa FK10 1ET Tel 01259 219923
E-mail: info@donaldson-construction.co.uk
BY
NICOLA WALKER
BY SUSAN YOUNG
One of Edinburgh’s best-known LGBTQIA+ venues, CC Blooms, has unveiled a new interior following a £230,000 refurbishment designed to secure its long-term future.
The work - funded by Heineken-owned Star Pubs alongside operators Mitch Stark and Tim Douglas - has given the landmark bar on Greenside Place a completely new lease of life.
The refurbishment was carried out by Donaldsons, who seamlessly combined its heritage architecture with refined modern detailing.
marble-topped counters, creating a space that feels both dramatic and inviting. Rich velvet seating in tones of moss green, blush pink and ochre softens the look, while herringbone parquet flooring lends a sense of continuity and craftsmanship throughout. The combination of tactile materials and rich tones creates a cocooning atmosphere – one that feels luxurious without losing the warmth and approachability that CC Blooms is known for.
PHOTOGRAPHY: Photography
@goodtasteconcepts by Sabrina Gali
Dating back to 1798, the former tenement’s exposed stone pillars and arched openings now take pride of place, their uneven surfaces and weathered texture highlighted by warm lighting that accentuates the building’s history. The scheme layers these original features with deep plum walls, brass detailing, and
Every element has been considered for impact and comfort. The brass-framed glass shelving above the bar doubles as both a design statement and a practical showcase for plants and glassware, while globe wall lights provide a soft, flattering glow across the room. Long velvet drapes reference the neighbouring Playhouse Theatre, subtly reinforcing the sense of performance and occasion that runs
through the space.
The new layout allows the bar to evolve throughout the day and night.
There’s a lounge area at the front for relaxed coffee or cocktails, a central bar zone that buzzes with energy, and more intimate booths and alcoves for groups and private bookings. Towards the rear, the space opens up to reveal a small late-night dancefloor, keeping the spirit of CC Blooms alive after dark.
Externally, the building has been refreshed with a new paint scheme, gold signage, and an alfresco pavement area, giving the venue a more open, continental feel and making it just as appealing by day as it is by night.
“It’s been fantastic and we’re just as passionate about CC Blooms today as when we started out all those years ago,” said Mitch Stark.
“We see ourselves as custodians and try to move it with the times to keep it relevant and safeguard its future.”
“We’re adjusting CC Blooms accordingly,” he added. “It’ll still be a safe space for the LGBTQIA+ community that is welcoming to all and a fantastic place for a great night out, but we’ll be opening earlier and changing up the food to meet new trends and broaden its appeal.”
This latest transformation places the focus firmly on the experience: a striking mix of texture, light and colour that feels timeless yet distinctly of the moment.
The result is a venue reborn – elegant, inclusive, and unmistakably CC Blooms - a bar that honours its heritage while confidently stepping into the future.
BY
Aberdeen’s Thistle Street has welcomed a striking new addition with the launch of SOBR , Scotland’s first alcohol-free bar. The intimate 22-seater venue combines health-conscious innovation with a sumptuous Art Deco-inspired interior that’s as photogenic as it is inviting.
Housed in a former florist, SOBR’s design cleverly nods to its past life through rich botanical motifs and soft, nature-inspired textures. The space, brought to life by Angela Shaw Interiors, celebrates contrast - deep forest green walls anchor a palette of blush pinks, gold accents, and warm amber lighting. Together, they create a space that feels both glamorous and grounding — a fitting reflection of founder Kate Kenyon’s mission to offer an inclusive, mindful alternative to traditional nightlife.
Custom-built banquettes in pink faux leather and patterned velvet bring a tactile energy to the room, while plush seating, curved glass tables, and art pieces provide personality and playfulness. Abstract portraits in vivid magentas and pastels line the walls, their modern edge balanced by the vintage brass wall sconces and layered lighting. Even the ceiling, finished in soft coral, contribute to the warm, cocooning atmosphere that makes the venue feel instantly welcoming. The bar itself is the centrepiece with a softly illuminated fluted front panel and glass shelving lined with alcohol-free spirits, beers, and aperitifs. The reflective surfaces and underlighting
give a sense of movement and life, ensuring that the absence of alcohol doesn’t mean an absence of sparkle.
Beyond its visual appeal, SOBR is designed with comfort in mind. A “Lovers Neuk” double seat invites quiet conversation, while thoughtful details, from handbag storage to lush greenery, reinforce the sense of care underpinning the concept.
Each corner feels considered, and every finish tells a story of the partnership between local trades and craftspeople, from Aberdonia Joinery Services to Marley Fowler Electrical and John Wedderburn Painting.
Kate’s personal journey with kidney illness and her friend’s path to sobriety deeply influenced the creation of SOBR.
The result is both a bar, and a safe, inclusive place where wellbeing, community, and creativity come together. Open Wednesday to Saturday, 2–10pm, SOBR offers a range of functional, health-boosting cocktails made with ingredients like lion’s mane and activated charcoal, as well as locally roasted coffee from Figment , and artisan snacks from neighbouring independents Almondine and Pera Palace . Events, collaborations, and pop-ups are also planned.
Stylish, soulful, and purpose-driven, SOBR marks a bold step for Aberdeen’s hospitality scene - a design-led destination proving that sobriety can be as elegant, social, and satisfying as any night out.
/dram.scotland @dramscotland
Asight I never thought I would see - Colin Blair’s face smiling out from the top of a mountain of Tunnock’s snowballs and teacakes. The occasion was a fantastic retirement celebration organised by the Blair family to mark Colin’s departure from the business he founded and built with such passion.
His sister Alison, brother Kenny, and sons Harry and Johnnie were determined to send him off in true Blair style, and they did exactly that. The evening was full of laughter, memories, and more than a few of Colin’s trademark sayings. Most of them are far from politically correct, but they capture his spirit perfectly. My favourites included “If you can lean, you can clean,” “No is not an option,” and, of course, “Not everyone is like me.” He is absolutely right about that. Colin truly transformed the hospitality scene in Ayrshire and beyond. Through sheer grit, vision, and an uncanny ability to anticipate what customers would love, he helped shape venues that brought a new standard to local hospitality. His influence can be seen across towns and cities throughout Scotland, where his drive and enthusiasm inspired countless others in the trade.
But beyond the success and the business growth, Colin simply lives and breathes hospitality. It runs through him in everything he does. I have no doubt that even in retirement he will still be found in the thick of it — though hopefully now with a drink in hand, enjoying life on the other side of the bar.
I made my way to Mar Hall recently to find out more about HIT Scotland’s new Executive and Leadership Programme, and I have to say, it sounds like an impressive initiative. The aim is simple but powerful - to broaden the skills, experience, and outlook of senior leaders working across the hospitality industry.
It was encouraging to see so many familiar faces there, all keen to learn how the programme could help develop the next generation of industry leaders. I genuinely hope that some of our licensed trade operators take the opportunity to put forward their senior colleagues. After all, investing in people is the surest way to strengthen any business.
The programme officially launches next year, and there will be a selection process, so competition for places is expected to be fierce. But in my view, if you’re serious about building your business with professionalism, purpose, and passion at its core, then this could be exactly what you’ve been looking for.
For anyone interested in finding out more, visit dramscotland.co.uk or drop an email to dave.allen@ hitscotland.co.uk it could be the start of something transformational for both your team and your business.
I can’t help but feel for Biffa - and this ongoing court case regarding the Deposit Return Scheme. I actually remember sitting at the conference that Circularity Scotland put on in November 2022 when Lorna Slater said, Scotland is very ambitious when it come to tackling climate change. - imagine this as a sort of pilot scheme for the UK.” Really - more like a warning to the rest of the UK. Here’s hoping the plans for a Nationwide scheme go more smoothly. As for Biffa - I think they deserve to be recompensed.
There’s a wild scheme brewing on the Moray Firth. Two massive Flow Parks are planned off Findhorn and Nairn, each stretching nearly ten kilometres. Picture a floating car park of wind turbines, plain to see from the shore.
Forget the glossy green promises. What about the dolphins, the seabirds, the fragile marine life? And what about tourism - worth around £128 million every year to Moray? Each Flow Park would generate £126 million over its entire lifetime.- against a steady stream of visitor income that keeps ten percent of Moray’s workforce in jobs.
The Flow Parks might offer about 1200 jobs over their whole lifespan. Tourism already sustains thousands every single year. Let’s hope that somewhere in all the noise, common sense finds its voice.
I’ve said it before - and I’ll say it again - I don’t know where Fallon Cowley gets the energy. Not only does she and hubby Anthony run a collection of bars and restaurants under the Merakin bannerbut she also has an aesthetic salon - and, with her friend Vivien, a string of interior design shops. I’m looking forward to seeing the new Luciano later this month - and to discovering what else she’s got in the planning - because this is one woman who simply doesn’t stand still.
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