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It’s our awards launch issue and I am delighted to tell you that we have some great sponsors and great categories too. Check them out on page 17. Meanwhile head over to the website to find out more when voting opens on 12th May. Remember you have to be in it to win it. I caught up with the an old friend recently Jim McLaughlin. He and David Low have just bought The Left Bank in Glasgow. Find out what he has to say on page 14.
Certainly there are plenty of challenges out there so it is great to see so many people continuing to invest in their places and branching out into new ventures. This month we take a look at the new Sugo in Glasgow and the Boston Bar in Edinburgh. And our drinks focus this month is on Special days to celebrate in your pubs.
Until next month.
Susan Young, Editor susan@mediaworldltd.com dramscotland.co.uk
DRINKS DAYS TO CELEBRATE WITH YOUR CUSTOMERS DA BEST AT VERSATILITY. Susan Young talks to Jim McLaughlin.
SCOTTISH BAR & PUB AWARDS
The launch of the 2026 Awards. Check out the categories.
DESIGN FOCUS
Sugo’s, Glasgow and the Boston Bar, Edinburgh.
Edinburgh restaurant Divino is moving to seven-day trading after reporting 35% revenue growth over the past year.
The city centre venue said the change followed a sharp rise in demand, with weekly covers increasing from 350 to more than 600 and the restaurant operating at or near capacity across its existing five-day week.
To support the expansion, Divino has increased staffing by 20% and invested £30,000 in its private dining and events space. The restaurant said growth had been driven by demand across both leisure and corporate markets, with weekend trade remaining strong and midweek business also increasing. Regular events including Jazz Wednesdays and growing demand for corporate dinners have helped drive covers, while Sunday trade has also built steadily. Recent investment has focused on the Divino Suite, the restaurant’s enclosed and heated terrace space, which includes a retractable roof.
Alberto Crolla, Director of the Vittoria Group, said, “In the current climate, we’re very aware that many hospitality businesses are facing difficult conditions, so we don’t take this growth for granted. The decision to extend our opening hours has really been driven by demand from our guests and the hard work of the team behind the scenes. Managing that demand sustainably allows us to continue investing in our team and the overall guest experience. We’re looking forward to welcoming even more guests through our doors.”
Divino is in Edinburgh’s Old Town and is led in the kitchen by chef Simone Libanore.
A prominent Ayrshire bar closed since October 2024 is set for a new lease of life following a £210,000 investment by Heinekenowned Star Pubs and incoming licensees Jack and Rachel Sullivan.
Jel on The Cross in Prestwick will be transformed and rebranded as The Vintage, with work already under way following a groundbreak in the week of 13th April. The pub is expected to open its doors by late May.
The overhaul will give the exterior a dark green repaint with metro wall tiles, coach-style lighting and gold signage. Inside, the design leans into the pub’s new name - think real fire, Chesterfield armchairs, exposed brickwork, timber floors and quirky vintagefeel touches including scaffolding shelves on the revamped bar. A 40-seater rear garden will also be refreshed with new furniture and festoon lighting.
A kitchen refit will allow Jack and Rachel to serve freshly prepared pub food using locally sourced ingredients.
Rachel Sullivan, a former primary school teacher from a pub family, said, “It’s bringing together everything we’ve been looking for. We’ve always wanted a pub of our own and we both love Prestwick. As soon as we walked into Jel, it just felt right... Our aim is to make The Vintage a welcoming, friendly local with a homely atmosphere.”
McKerron’s Bar has just opened on Elgin’s High Street. It is owned by Fionn McKerron, whose father is Capercaillie fiddler Charlie McKerron. The bar has undergone a minor refurbishment, with another planned for next year, and, as you would expect, it will offer traditional music.
Pizza Pilgrims has just opened on Glasgow’s West Nile Street. The opening follows its Edinburgh debut last year takes the brand’s UK estate to 29 sites.
The new restaurant extends to 359 square metres, with 107 covers indoors and a further 12 outside. In keeping with its Italian roots, the interiors have been inspired by Neapolitan back streets, with a central market-stall banquette with a striped canopy, an open kitchen, and walls layered with fly posters, graffiti and murals referencing Maradona and Sophia Loren.
It will be led by general manager Antimo Buonocore, who is in his 13th year with Pizza Pilgrims and is relocating from London to oversee the Glasgow operation.
Founders Thom and James Elliot said, “After such a positive response to our Edinburgh opening, we’re incredibly excited to be bringing Pizza Pilgrims to Glasgow. The city has been on our hit list for years and has one of the most interesting and vibrant food and drink scenes in the UK.”
Three of Dundee’s best-known publicans have opened a new bar and entertainment venue in the heart of the city.
Riddoch’s on Nethergate launched on 20 March, taking over the former Clydesdale Bank building previously occupied by Casa Bar and Restaurant, which closed at the end of 2025.
The venue is owned by Jimmy Fyffe, Sean Bennett and Stuart Mitchell, who between them also run Captain’s Cabin and the JF Kegs group.
The trio describe Riddoch’s as a highquality, flexible hospitality space. The redesigned venue features a relaxed upstairs area for live music, revamped bar areas and redeveloped outdoor spaces, while downstairs a late-night club and private karaoke room cater for the evening crowd.
Food is served daily, with a menu spanning pizzas, burgers, sandwiches, pasta and small plates.
The Ivy, which has just undergone a major ownership change, is pressing ahead with expansion plans after a majority stake in its parent group was sold by Richard Caring of Caprice Holdings to Diafa, a luxury investment firm backed by Abu Dhabi’s International Holding Company (IHC).
The expansion will see the group transform the historic former bank on St Vincent Place into a large hospitality destination, including Ivy Asia, with a combined capacity of 400 covers.
Planning permission for the redevelopment has already been approved by the city council, paving the way for for an opening later this year.
Property experts have described the project as potentially “the highest profile restaurant opening ever experienced” in Glasgow, with expectations it could attract further major brands to the area.
Founded in London in 1917, The Ivy has grown from a single West End restaurant into a nationwide chain with dozens of locations across the UK and Ireland, becoming synonymous with upscale, allday dining.
Belhaven’s Old School House on Little Belmont Street in Aberdeen has closed temporarily for a six-figure refurbishment, with the venue confirmed to reopen oin May ahead of this summer’s World Cup.
The investment will cover both the interior and exterior of the granite building, which has been a fixture of Aberdeen’s city centre pub scene for many years. Internal works include new flooring, updated lighting and upgraded furniture, with the refurbishment designed to modernise the venue while retaining its original features. Outside, the entrance will be refreshed with new signage and updated garden furniture to create an outdoor dining and drinking space.
The pub is one of four Belhaven-operated Aberdeen venues that have confirmed they will screen Scotland’s group games this summer, along with Molly Malones, The Holburn Bar and Ma Camerons. Extended opening hours for the World Cup period were approved earlier this year.
Iain McPherson Founder of Panda & Sons, has created a new cocktail technique - Densing, that moves his flavour research into texture and oil for the first time.
McPherson is well known for his subzero innovations including Switching and Sous Pression, but Densing works differently. Using vacuum blending, it absorbs oils evenly into liquids, keeping the drink consistent from first sip to last, without the separation that typically comes with oil-based ingredients.
Iain McPherson comments, “We’ve spent over a decade exploring freezing for flavour. With Densing, I wanted to look at texture in a deeper way. It’s opened up a completely new direction for us and it feels like we’re only just scratching the surface.”
He continued, “There’s been a real focus on clear cocktails, but that often comes with a very similar texture and sometimes a loss of flavour. I started asking, is cloudy really a bad thing, if it actually gives you more?”
Prestonpans local Irene McQuade is the new licensee at The Railway Tavern on Prestonpans High Street.
The pub, the East Lothian town’s last remaining hostelry, is being revamped due to an investment by owners Heineken-owned Star Pubs who are spending £191K on its refurbishment.
The project will restore the pub’s distinctive exterior, overhaul the interior with new furnishings, renovated timber floors and a games zone, and add a new upstairs darts room that will double as a private function space.
McQuade is taking on the venue with her partner Gerry Nicholas, a former barman at the pub, and the duo, pictured above, are aiming for a mid-May reopening.
Irene McQuade said, “The Railway Tavern is a beautiful old building in a fantastic location, it’s my dream pub. It’s in a sorry condition and there’s been a lot of concern about its future. The town is crying out for a good local where people can meet up, forget any worries and enjoy entertainment without the need to travel further afield.”
McQuade plans a programme of live music, karaoke nights and community events, with support for Prestonpans Gala and sponsorship of Prestongrange Bowling Club among her priorities for the reopened venue.
After 24 years, Vodka Wodka and Japanese restaurant Ramen Dayo have relocated to a larger, three-floor premises at 44–46 Ashton Lane - formerly Innis & Gunn - just across the lane from their previous home at No 31.
Owners Fraser McIlwraith, Adam Strang and Paul Beveridge made the move on May 1, delighted to have secured a new base just steps from their original spot. Says Fraser McIlwraith, “The premises are bigger and the move means we are now able to serve food in Vodka Wodka because we have a kitchen. Meanwhile Ramen Dayo has taken over the second floor. Paul worked his magic and it now has 60 covers instead of 25. We are using the top floor for a function space and DJs at the weekends so it has become a real party space.”
“It’s exciting and the timing was fortuitous as our lease was coming to an end. Despite efforts to reach an agreement with our landlord, we couldn’t stay there. However, the move to larger premises means all existing staff roles have been retained, with the team hoping to expand further. It may be the end of an era, but it is the beginning of another.”
Ramen Dayo first traded from a hand-built yatai ramen cart – with specialised parts imported from Tokyo - in Gordon Street Lane in 2016. In July 2017, it opened its first full restaurant nearby before expanding to Ashton Lane the following year.
Vodka Wodka first opened in Paisley before establishing its Glasgow home on Ashton Lane in the early 2000s.
Robert Foulds, Field Sales Manager for Pernod Ricard in Scotland, has taken over as President of the Benevolent Society. He succeeds Fraser McIlwraith who has held the role since 2023.
The former proprietors of The Bayview in Menzieshill have taken over the old Innis & Gunn venue on South Tay Street, Dundee with proprietor Ross Lunan working alongside Mark McGurty to reopen the premises. The venue has been closed since 2023 and was previously a popular haunt in the early noughties as The Social. They had hoped to revive the name, but a trademark issue with The Scotsman Group has forced them to reconsider. The pub turned to the public for suggestions for new names ahead of their planned reopening.
A new seafood restaurant Ahoy, which celebrates the best of Scotland’s coastal larder has opened in Dunoon. Ahoy, located at 113 Marine Parade in Kirn, is led by Chef Patron Guillaume and his team, with a menu built around locally sourced, sustainable seafood and produce.
The restaurant, which held a soft launch in February before opening fully in March, has already drawn strong early reviews, with diners praising the quality of the seafood and the warm, inviting atmosphere.
A dedicated bar area, The Admiral’s Snug, offers a cosy space for drinks, with a new bar snacks menu also now available — ideal for relaxed bites alongside a quiet dram or a celebratory round.
In a nod to its coastal character, Ahoy has also declared itself dog-friendly, welcoming what it calls “Puppy Pirates” to an extension to The Snug.
Edinburgh’s Grassmarket favourite Cold Town House has reopened its roof terrace following a £500,000 transformation. The roof terrace now has a state-of-theart retractable transparent roof, a three-station bar, four gondola booths, two water vapour fireplaces and an extended terrace.
General manager Nikk Stevens said,“We’ve had a fantastic response to our exciting new makeover at Cold Town House and have already welcomed well over 2,000 guests since reopening at Easter. With work now complete, we’re now able to guarantee a fabulous time to get together with friends and family with incredible views of Edinburgh Castle whatever the weather, come rain or shine. We’re also looking forward to hosting the Grassmarket Beer Festival at Cold Town House on Saturday 9th May in the first of our big spring and summer events for 2026.”
Lazzurri Group - the team behind Tabac, Devil of Brooklyn and The Last Bookstore - is opening a new whisky-focused bar and kitchen at 80 St Vincent Street, Glasgow, taking over the former Il Pastaio site.
Liquor Store, which opens early May, will have 1,000 bottles lining the walls, small sharing plates and a drinks list split into house serves, classics and remixed cocktails designed to bring whisky to a new generation of drinkers.
Group head bartender Mick Quinn said: “Our goal is to honour the heritage of our national spirit while opening it up to a new generation of whisky drinkers. Younger drinkers are changing perceptions around whisky and making it feel more accessible.”
The kitchen is led by Otello Calvert, who built a following with Inverness food truck Tagliotello, with a menu running from Aberdeen Angus tartare and chicken tikka arancini to a cranachan tiramisu. Euan Barker, formerly of Tabac, joins as general manager. Interiors - dim lighting, booths, high tables - are by Paul Martin and DSN79, who also fitted out Devil of Brooklyn and The Last Bookstore.
Ten years into building one of the UK’s most recognisable restaurant brands, Six by Nico, Chef Nico Simeone is doing something unexpected with his new concept Lennox - going smaller and more personal than ever before.
The Glasgow opening, which follows its debut in Manchester, will replace Six by Nico on Byres Road - with the new bar and restaurant representing what Simeone describes as “the other side of the coin” to his established portfolio. The design features raw materials, low lighting, a fully exposed kitchen running loud and unfiltered during service. Visible dry-age fridges and a Japanese barbecue.The menu runs on three pillars: nostalgia, technique, and indulgence. Familiar dishes rebuilt with precision and heat.
“I’ve felt a growing pull to strip things back,” says Simeone. “It may be seen as a risk, but I truly believe in Lennox. Bringing it home to Glasgow, where my journey began, makes it all the more meaningful.”
Heather and Grant Mercer have opened a converted 40-foot shipping container restaurant at Scourie Beach in northwest Sutherland, giving their award-winning Crofter’s Kitchen a permanent indoor space and the ability to trade year-round for the first time since launching in spring 2024.
Grant, formerly head chef at the Kylesku Hotel, operates a 30-mile sourcing radius that is logistical reality rather than marketing concept — lobster, langoustine and crab arrive daily from a neighbouring fisherman and scallops are hand-dived off
the northwest Sutherland coast.
“We have taken the very best of what is on our doorstep and we are cooking it for everyone,” said co-founder Heather Mercer.
Backed by Highlands and Islands Enterprise and winner of the Scottish EDGE Regional Award in 2025, the business has posted 94% year-on-year turnover growth and won Scotland’s Best Street Food at the Scotsman Scran Awards 2025.
The new indoor space operates alongside the existing outdoor food truck, Monday–Saturday, 12pm–7pm.
by SUSAN YOUNG
Scotland’s hospitality sector came out swinging at this week’s Glasgow hustings, organised by Stephen Montgomery of the Scottish Hospitality Group and Fiona Campbell MBE, CEO of the Association of Scotland’s Self-Caterers - and the politicians in the room were left in no doubt about the mood of an industry pushed to its limits. The evening opened with a fireside chat featuring some of the sector’s most respected voicesMichael Bergson, Mario Gizzi, Giovanna Eusebi and myself.
Mario Gizzi of DRG set the tone from the off, articulating the frustrations of an industry that feels perpetually overlooked. Giovanna Eusebi was equally compelling. The point was well made - operators are drowning in spreadsheets and answering to accountants when they should be focused on customers and creating opportunities for young people. That’s not the industry anyone got into. And it’s not sustainable.
Michael Bergson was on top form. Frank, honest, pulling no punches - not least in his criticism of the powers that be for what he called the disaster of a city centre that is Glasgow.
Then the politicians took the stage. Questions came thick and fast - particularly on Non-Domestic Rates. This wasn’t theory being batted around a committee room. This was lived experience being put directly to those who shape policy, and the pressure was firmly on.
When asked whether they would halt the revaluation hikes, four out of five panellists said yes. When the same question was put to the audience, every hand went up. That tells its own story.
The one dissenting voice was Ivan McKee of the SNP - and he was the evening’s standout disappointment. McKee kept referencing the Gill Report as evidence of government listening, while reaching for percentages and statistics as the room bristled with operators living the consequences of those very policies. He was forced to admit the SNP have no plans to halt the rates revaluation, nor to adopt any proposals the report puts forward, for a further three years. That went down like a lead balloon. I was happy to take him on directly - the government’s much-quoted average NDR increase of 12% across Scotland refers to 60,000 businesses, not the 14,000 that make up hospitality, which is the only sector paying rates based on turnover!
My own research across some 300 venues on the assessors’ website showed an average increase of 40%. I have offered to share that spreadsheet. The disconnect was plain to see. This is despite McKee opening by stating how important the relationship between hospitality and government was at an individual level, and how working in partnership with the trade gave government the flexibility to respond to issues the sector raised. Well - there is no bigger issue than NDR.
On the political side, Jamie Greene stood out. Reasoned, calm and honest - a rare combination on a hustings stage. He said, “The government owes you all an apology.” Going on to say, “You have been taken for granted for too long.”
Murdo Fraser’s proposal of a blanket £20k NDR nil tax band was one of the more practical ideas of the night.
The Greens, notably, didn’t show up. Fiona Campbell suggested they may have been “absolutely terrified to show up for the audience.” Given their track record - the Deposit Return Scheme debacle and a string of ill-thought policies that have cost the sector dearly - perhaps that says everything. The room was full. The energy was high. In truth, they could have filled a bigger space. Stephen Montgomery and Fiona Campbell MBE share a determination, on behalf of their respective associations, to make those in power listen. Expect more of it.
But the bigger takeaway is this. Scotland’s hospitality and tourism sector isn’t just an industry. It’s the country’s culture. It’s where most people had their first job. It’s where young people learn, earn and grow. It defines how Scotland presents itself to the world.
McKee said he “absolutely recognised the value of the sector” and its ability to “help grow the economy.” If he is serious about that, the Scottish Government better rethink its position on NDR. Fiona Campbell summed up the hustings, “What we heard throughout the evening was clear: our sector does not need more warm words or further delay. We need action. The next Scottish Government must commit within its first 100 days to reviewing the methodology underpinning self-catering nondomestic rates, alongside a full review of shortterm let licensing and planning policy before further damage is done to businesses, investment and local economies.”
While Stephen Montgomery of SHG said,“It was a landmark occasion that demonstrated, beyond any doubt, the depth of appetite among operators for meaningful, substantive dialogue with policymakers. Businesses were able to share their first-hand experiences - particularly around the deeply unfair non-domestic rates regime - and the passion and raw emotion from the audience was genuinely humbling to witness. But this moment cannot end with words alone. The findings of the Gill Review must not be left sitting on a shelf gathering dust - they must translate into real, immediate action. Sustained and genuine engagement with the sector will be essential to ensure non-domestic rates are made fairer for licensed hospitality, and crucially, that meaningful progress is delivered well before 2029. We look forward to working constructively to make that a reality.”
The Mimosa is one of the simplest but most commercially powerful brunch cocktails, and World Mimosa Day is a perfect excuse for bartenders to turn a basic serve into a highvolume customer driver.
Traditionally a mix of sparkling wine and fresh orange juice, it works because it is instantly recognisable, low in alcohol, and easy to upscale with minimal prep cost. In May, it aligns perfectly with brunch season and early summer terraces, where guests are looking for something light, celebratory, and sessionable rather than heavy cocktails.
For venues, it’s also a strong upsell moment: premium sparkling wine, blood orange juice, or even small variations like grapefruit or peach can be introduced without changing the core structure of the drink. It’s fast to produce, visually bright, and ideal for groups, making it a reliable tool for increasing table spend while keeping service efficient during busy daytime trade.
The cocktail turns 220 this year. On 13 May 1806, an upstate New York newspaper published the first formal definition of the word - “a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters” and an industry was born. Two centuries of bartending innovation separate that inkstained definition from today’s modern bar programme. Mark the occasion with a showcase of signature serves that tell a story: where did this drink come from, and why does it still matter?
Wine has been with us for at least 8,000 years, and it shows no signs of slowing down. In Scotland, Sauvignon Blanc and Pinot Grigio remain the most ordered styles, though natural and orange wines are making serious inroads on city-centre bar lists. With the on-trade wine market valued at over £4 billion annually, even modest improvements to your wine offering can shift the numbers meaningfully.
Tequila’s most underrated cocktail finally gets its own moment. The Paloma -tequila, grapefruit, lime and a splash of soda -outsells the Margarita in Mexico itself, yet remains criminally underordered in UK bars. Sharp, refreshing and endlessly adaptable, it’s a natural fit for the early summer menu. Use the day to introduce guests to a serve that rewards quality tequila without requiring much else.
Cider is older than most people realise -the Romans found the Celts fermenting crabapples as far back as 55 BC. Today it accounts for nearly 77% of on-trade volume, making it one of the most commercially dependable drinks in any bar. Summer is its natural home: cold, draught cider on a warm evening needs no further recommendation.
Founded in 2009 by Birmingham gin enthusiast Neil Houston and grown into a global celebration under the stewardship of Emma Stokes - known in the trade as Gin Monkey - World Gin Day now unites over 200 million gin lovers across 30 countries. In 2026 it falls on a Saturday, which makes it a genuine commercial opportunity. Botanical flights, garden-style serves, and locally distilled Scottish expressions all have their place on a well-considered gin menu.
packed with reasons to celebrate - World Cup apart!
Beer has been brewed for over 7,000 years and remains one of the most widely consumed drinks globally. In the UK, National Beer Day was introduced in 2015 to mark a Beer Duty reform, but in Scotland’s on-trade it functions more as a practical trading moment than a cultural celebration - a chance to refresh taps, run simple promos, and drive incremental footfall.
For bartenders and bar operators in Scotland, National Beer Day is best used as a simple activation point: highlight well-known premium lagers, offer easy trial formats like pints or flights, and focus on staffled upselling.
In 1964, President Lyndon B. Johnson signed an Act of Congress declaring bourbon the official spirit of America -a designation that still carries weight on back bars worldwide. Made from at least 51% corn and aged in new charred oak barrels, bourbon’s vanilla-rich warmth translates well into both sipping serves and stirred cocktails. It’s a category worth taking seriously, even on this side of the Atlantic.
Simple in structure, endlessly debated in execution. The Martini -gin or vodka, dry vermouth, stirred or shaken depending on who you ask -remains one of the most revealing drinks a bartender can put in front of a guest. Scotland’s distilleries supply plenty of options for experimentation: barrel-aged vermouths, smoked citrus twists, or a heather-inflected gin all offer a regional angle worth exploring.
World Rum Day was established in 2019 by writer Paul Jackson, and has grown quickly into a genuine global occasion. From the molasses-sweet rums of the Caribbean to complex aged expressions now finding shelf space in Scottish bars, there’s a whole category to explore in a single sitting. Worth noting: Scottish distillers have long used rum casks to finish whisky, giving bartenders a natural thread to pull on when building a tasting flight that bridges both traditions.
The Daiquiri was born from necessity: American mining engineer Jennings Cox invented it in Cuba in 1898 after running out of gin. In its purest form -rum, lime, sugar - it remains one of the most technically revealing cocktails a bartender can make. The quality of the rum will never be more visible than in a Daiquiri. Use the day to shine a light on a premium expression worth knowing. A well-made daiquiri is also one of the most effective ways to showcase a premium white rum to guests who claim not to like spirits.
Puerto Rico’s national drink turns 72 this year -Ramón “Monchito” Marrero first blended it at the Caribe Hilton in 1954. It remains the second most popular cocktail in the UK, which means most of your guests already know what they want. The opportunity is in the elevation: a properly made Piña Colada, with fresh pineapple and quality rum, is a very different thing from the frozen versions that gave it a complicated reputation.
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Falling the day after Tequila Day, this is the category’s smokier, more complex sibling getting its own moment. The Mezcalita — essentially a mezcal margarita - is a useful gateway serve for guests curious about agave but not yet ready for a neat pour. Mezcal’s production is inherently artisanal: made from dozens of agave varieties across multiple Mexican states, often in small batches by multigenerational families. That story connects strongly with UK guests increasingly drawn to provenance, craft and process over brand recognition alone.
The spritz has quietly become one of the most commercially important serves in the UK on-tradelow ABV, visually appealing, endlessly customisable, and profitable. But the category has expanded well beyond Aperol. Vermouth-based spritzes, English wine spritzes, and bitter liqueur builds using less familiar Italian amari all offer interesting alternatives for guests looking for something slightly more considered. A small, rotating spritz menu is one of the simplest ways to add incremental revenue across a summer afternoon without adding complexity to service.
Brazil’s national spirit - and the base of the caipirinha - is one of the world’s most consumed drinks yet remains almost entirely defined by a single serve in the UK. Made from fresh-pressed sugarcane juice rather than molasses, cachaça has a grassy, vegetal freshness that sets it apart from Caribbean rum entirely. Aged expressions, rested in native Brazilian hardwoods such as amburana and jequitibá, develop flavour profiles with no real parallel elsewhere in the spirits world. A genuinely differentiated back bar listing, and a story guests are unlikely to have heard before.
Makgeolli is Korea’s oldest alcoholic drink - a lightly sparkling, milky rice wine with a natural effervescence, low ABV (typically 6–8%), and a subtly sweet, tangy character that sits somewhere between a wheat beer and a natural wine. It has grown steadily in profile alongside the broader wave of Korean food and culture in the UK, and pairs exceptionally well with food. Served cold in a bowl or a traditional mug, it offers something genuinely different from anything else on a drinks list — and at a price point that works hard for margin.
The world’s most consumed spirit by volume, yet almost invisible on UK back bars - which makes this an unusually compelling story to tell. Baijiu is China’s national spirit, produced from fermented grains using a unique solid-state fermentation process that generates flavour compounds found nowhere else in the drinks world.
Sauce-aroma styles (jiang xiang) offer deep, savoury complexity; light-aroma expressions are considerably more approachable. As Chinese dining culture continues to grow in UK cities, baijiu represents a genuine opportunity for bars willing to get ahead of the curve.
Founded in 2011, International Stout Day has grown to include bars and breweries around the world holding tasting events and brewing classes.
Stout is known for its deep, dark colour and bold flavours, often featuring notes of coffee, chocolate, and roasted malt. It also has strong autumn/winter seasonality, fitting naturally into the shift in drinking habits as the weather turns. Well-established enough to drive footfall, but still specific enough to hang an event around.
Founded in 2015 by The Sun Tavern in Bethnal Green, 18th November is dedicated to celebrating Ireland’s original moonshine and the rebellious souls who kept it alive through its years of illegality. Poitín has a genuinely compelling outlaw backstory, and is increasingly used by bartenders as a cocktail base.
From a busy Friday night in an Edinburgh pub to a packed Saturday service in a Glasgow restaurant, Scotland’s hospitality operators are discovering that the right technology isn’t just a back-office convenience - it’s the difference between thriving and merely surviving.
Lightspeed, the unified ePOS and payments platform, has quietly become one of the most talked-about tools in the Scottish hospitality trade. And it’s easy to understand why. In an industry where margins are tight, staff turnover is high, and customer expectations have never been greater, operators need systems that work as hard as they do.
For years, Scottish pub and restaurant owners cobbled together multiple systems - one for till operations, another for stock, a third for reporting - spending more time managing software than managing their business. Lightspeed changes that equation entirely.
The platform brings together point of sale, inventory management, staff scheduling, customer data and detailed analytics under a single roof. Whether you’re running a oneroom village inn in Perthshire or a multi-floor city-centre venue in Aberdeen, everything flows through one intuitive system. That means fewer errors, less duplication and a much cleaner view of how your business is actually performing. For hoteliers, the integration goes even further. Lightspeed connects seamlessly with property management systems, allowing front-of-house and food and beverage operations to speak to one another in real time. A guest charges dinner to their room; it appears on their bill instantly. No reconciliation headaches at checkout. No lost revenue.
Scotland’s hospitality culture is built on warmth and efficiency in equal measure. Customers expect quick, attentive serviceand so does the bottom line. Lightspeed’s intuitive touchscreen interface means new staff can be up and running in hours rather than days, a significant advantage in an industry where seasonal hiring and staff movement is a constant reality. Table management, split bills, custom modifiers and rapid order-taking all come as standard. During a busy Saturday night service, that speed translates directly into turning your tablesand that translate into revenue. For bar operators, the ability to set up tab management and keep orders moving without delay is equally valuable.
One of Lightspeed’s most compelling advantages for Scottish operators is the depth of its reporting and analytics. Real-time dashboards give managers a live picture of sales, product performance and staff productivity - accessible from anywhere via smartphone or tablet. That means an owner doesn’t need to
be on the premises to know how Sunday lunch is going. The platform’s inventory tracking is particularly powerful. Automatic stock depletion as items are sold means operators always know what they have, can set low-stock alerts and can reduce the costly over-ordering that eats into tight margins. For high-volume venues - think festival season in Edinburgh or a busy Highland hotel during Hogmanay - that kind of precision can be transformative.
Menu engineering becomes data-driven rather than instinctdriven. Which dishes are flying? Which are slow movers tying up kitchen resource? Lightspeed tells you, clearly and quickly.
Scotland, like the rest of the UK, has seen an accelerating shift away from cash. Lightspeed’s integrated payments solution handles chip-and-pin, contactless, Apple Pay and Google Pay with equal ease. Transactions are fast, secure and fully reconciled with the rest of the system - removing the manual cash-up process that has always been a time drain at the end of a long shift.
For operators looking to offer click-and-collect, pre-ordering or online reservations, Lightspeed integrates with a wide ecosystem of third-party apps, meaning the platform grows with the business rather than creating a ceiling on ambition.
Lightspeed isn’t a one-size-fits-all solution imposed from abroad. It supports multi-location management for those operating more than one venue, handles complex VAT requirements and provides the compliance documentation that Scottish licensing laws demand. Dedicated onboarding support and 24/7 customer service mean that when something needs attention - and in hospitality, things always need attention - help is there.
In a trading environment that has tested the resilience of Scottish hospitality like never before, having a technology partner that genuinely simplifies operations, protects margins and empowers smarter decisions is no longer a luxury. For a growing number of Scotland’s pubs, restaurants and hotels, Lightspeed has become as essential as a good cellar.
For more information, visit lightspeedhq.com/uk/
Tel: 0203 695 9599.
BY SUSAN YOUNG
I HAVE KNOWN JIM MCLAUGHLIN AKA JIM DA BEST FOR MORE YEARS THAN I CARE TO REMEMBER - IN FACT HE WAS OUR DJ AT OUR 2ND DRAM AWARDS. NOW HE HAS JUST BOUGHT THE LEFT BANK WITH DAVID LOW.
Talk about reminiscing when Jim McLaughlin and I caught up to talk about his latest venture, The Left Bank - we spent half the time saying ‘Do you remember...’ and laughing! But I laughed hardest when he said that he likes to declutter... and had decided to do that on his first Monday in charge at the bar. He told me one of the staff came in and, having seen how Jim had cleared it all out, exclaimed, “I know what this place was missing... a man’s touch!”
But that is about all he has changed at the moment. He and David Low (a former neighbour of Jim’s) have plans to make the bar and restaurant more of a bar with a few tweaks to the design and a refresh, and a focus on music with a listening bar vibe. Jim explains, “I grew up in this area, just two streets away, and obviously knew The Left Bank. Catherine Hardy and Jacqueline Fennessy were here 20 years and did a great job. They were ahead of their time with their vegan and vegetarian offerings and it was dog friendly long before it was fashionable. When it came on the market I wasn’t planning on buying a pub but I just thought, what a great opportunity. I was also just moving back to the West End so the timing was right. It’s funny because Jacquie was my boss when I worked at the Cul de Sac in the West End over 30 years ago! Now we will take what they have created and add our own touch.”
But before we move on to his latest venture, we take a visit back in time to his early days and his first job. Jim smiles, “As a teenager I was at Cardonald College studying photography as part of a media studies course. I used to go on the bus and I was passing a nightclub one day when I saw an advert for a cloakroom attendant. It was called Arena and it was in Oswald Street.
“I thought I love going to nightclubs so I phoned up and got the joband that is really where my career started. I got the bug.”
He also got involved in putting posters up for club nights. Jim explains, “This was huge at the time, and I started doing it for Arena and for other clubs too. I soon got a good reputation because I was relentless and I got paid per poster and for the coverage - so it was good money for me.”
Archaos was just about to open in Glasgow and Jim was approached by Mark Goldinger to do their launch night posters. He tells me, “I ended up getting a full-time job with them behind the bar after doing their launch.”
He then moved on to work for Colin Barr at the Lounge and The Apartment and also worked with Fergus McVicar at the Brunswick Cellars which was where he first tried his hand at spinning discs.
He says, “At Brunswick Cellars the bar staff did the music on a twin CD player from behind the bar... so I got to do the music.
“Then one night I was working in The Apartment nightclub behind the bar and there was a function on but it was quiet so the DJ went home early, and then all of a sudden all these folk turned up and they needed a DJ. I moved from behind the bar to DJ with their music collection. That was my first night as a DJ in a club!”
But Jim was never just doing one thing. From posters, to bartending, to being a DJ, he also became the ‘go to’ for giving out flyers... which was huge in the 90s. He tells me, “I was also doing flyers for
club nights - Wednesdays in Club X - it was called Chopper. Rory Weller was the DJ there, I got paid for every person that came in.
I made a good living from it.
“Then Derek Ogilvy who had the Whisky Bar and Mojo asked me to help him open Ocho and I became a consultant and helped him with the cocktail list and programmed all the nights including the quiz night, but I also revealed I could DJ as well. He gave me money, the day before we opened, to buy the music collection for the bar. I went straight down to Tower Records and spent a few thousand pounds, and bought all the music for the place. We did a free bar on the launch night, and I handed out, like, thousands of invites. By 9pm I was behind the bar, taking cellophane off the CDs and there was a queue around the block to get in.
“I told Derek I would DJ on a Tuesday night but rather than a fee I would go for 10% of the bar takings. I thought the bar might take £600 a night but it became so popular that it ended up being nearer £2K a night. So I ended up earning more than I could have as a full-time bartender. Surprisingly people started contacting me and asking me to DJ in different places. Then I started doing more - I did a Thursday pre-club at YoYo, then a Friday night at the Apartment, and then I started getting gigs all over the place. I just exemplified ‘Fake it ‘til you make it!’ At one point I was working 7 nights a week!
“It was Mark Goldinger who gave me my DJ name, either him or the guys that created his posters. When I met him I had said, ‘Hi I’m Jim, and I’m the best’, referring to my prolific poster work. So when they were doing the subway advert posters for YoYo they put up a poster advertising my DJ night - it said ‘Jim the best McLaughlin’. It then evolved into Jim Da Best, and the name stuck.”
It was his DJ work that led to him getting his first pub, The Pad, at the age of 23! He explains, “I did Tuesdays in Ocho, which were huge, and I started a Sunday in The Lounge for Colin Barr. It became a kind of trade thing and it was really, really busy. When Colin sold The Lounge to Belhaven I still did Sundays there, but the bar wasn’t working for them so they decided to lease it out. I thought, here is my opportunity. I approached them and said I’ll take it with another DJ called Graham Ferguson. We took it on and called it The Pad. We had it for a couple of years before I moved on to open the Uber Lounge with Colin Barr, who had become a good friend. I was involved here for the first year before taking a couple of years out to become a stay-at-home dad and look after my daughter.”
A few years later he returned to the trade opening Vespar in Drury Street with his wife, and they changed its name to Yesbar in 2014 in the run up to Scottish independence. Jim explains, “I was never really interested in politics, however I became increasingly vocal about it in the run up to the vote! I was on holiday in Miami when an old friend Eric got in touch - he was involved in the Yes campaign press department, and between us we cooked up the idea of changing the bar’s name to the Yesbar! I wasn’t sure how the name change would work out, it really was 50/50! However there was a really positive reaction to the bar and it went viral on social media,
and our turnover doubled in the run up to the referendum. I had to rent a van, park it outside, to put the empty kegs in! It was crazy.”
Due to the success of Yesbar in 2016, they took on Black Sparrow at Charing Cross and relaunched it as Liberté.
However after his marriage ended, a protracted divorce followed, and his ex retained Yesbar and he sold Liberté to Fergus McVicar. Jim reflects, “Personally it was a very difficult time.”
To get back on his feet Jim then started driving an Uber and also started letting out rooms on Airbnb which was quite successful. The timing was fortuitous because when the pandemic came along it led to a unique partnership with a friend who used to come into The Pad for a drink.
Jim explains, “A friend of mine had moved to LA. He had bought a lot of apartments and the pandemic started to kick off so he decided to Airbnb some of them as many people left the big cities such as LA. He knew I already did it - so he asked me to help. He furnished an apartment and took some photos and sent them to me in Glasgow while in lockdown and I listed them on Airbnb and
managed the bookings remotely. Within a few weeks we were up to 20 apartments, then 50. I decided to go over to LA because it was easier if I was there for a few months, and then I would come back when travel allowed. But it all got a bit crazy. It was very successful and we got up to 120 apartments. I ended up doing that for a few years. We spent a lot of time together sitting on his deck in LA and shooting the breeze. We would talk about how we didn’t miss the bar industry! And today we’re both back in it, and he’s back in Glasgow too! We laugh about it.”
He continues, “It might have been sensible to move over there, but I had just met my wife-to-be in Scotland, so that’s why I decided to base myself in Glasgow and leave the LA business.”
Then, firmly back in the UK, he did a bit of consultancy and also took on a new business - Rockvilla Pizza in Port Dundas, helping David Low. He eventually bought the shop then set up a second branch in the East end of the city. Around the same time Jim returned to study photography at Kelvin College, having dropped out previously to work in nightclubs - this time completing an HND.
Jim explains, “I have always had an interest in photography and I just wanted to take it further. I finished my HND last year.” He showed me some of his pictures and they are great - urban landscapes using a clever light painting technique. He’s yet to decide what to do with his creative talent, but in the meantime he saw The Left Bank hit the market and took the decision with David to buy it.
Jim says, “It has good bones. Catherine and Jacqueline built something people loved for 20 years, a real West End institution, so we’re being careful, a refresh rather than a reinvention. New paint, new tiles, reupholstered seats, and a bar you can actually sit at.
“The bigger move is in the back room: a proper listening bar where people can sit, eat, drink and watch the DJ at work. Vintage Bose speakers, Technics decks, a rotary mixer, the whole setup.
“I’m combining over 30 years of being in the room to create the room. I want people to feel the sound, not just hear it. Warm, immersive, wrapped around you rather than aimed at you. Not background music, not in your face, the sound fills the room so wherever you’re sitting, you’re in it. I’m also looking forward to building the vinyl collection from scratch. You see these kind of bars in Japan, London, New York. There’s room for one in Glasgow. Customers will also get a chance to see some of my photography on
the walls. I’m getting a chance to combine all of my interests, beer, music and photography!”
He has also started doing a few DJ shifts - but only a very few. He laughs, “I’m doing the Marlborough for Michele Pagliocca. It’s funny, my wife has never known me as a DJ and she came to see me play and she was like ‘who is this man?’”
Certainly Jim hasn’t slowed down and is as hard working as ever. But he has just crossed something else off his bucket list with wife Stephanie - to mark his 50th year, the two of them with some family members climbed Mount Kilimanjaro in February. Jim reflects, “It was difficult, but fantastic. Life-affirming!” Jim raised money for the National Autistic Society, a charity he has fundraised for annually over the past six years. It’s personal - Jim was diagnosed as being on the autistic spectrum in his thirties.
Jim’s career is proof that you don’t need a masterplan - you need hustle, nerve and the ability to figure it out as you go. From handing out coats to owning his own business, he’s blagged it, backed it, and built it. Not every career is polished or predictable - and Jim’s is all the better for it. It’s a story of graft, reinvention and knowing when to take a chance. I look forward to the next instalment. As Jim says, “the best is yet to come.”
Welcome to the launch of our 2026 Scottish Bar & Pub Awards, the longest running trade awards in Scotland. This year, we are going to do what we do best... celebrate the people that make hospitality in Scotland great. Our theme, as you may have guessed is a nod to Glam Rock - because we think you are all Rock Stars... for doing what you do best - hospitality! This is our 31st anniversary, and as we were the very first trade awards in Scotland, I thought we would make a noise! The awards ceremony will take place at the Doubletree Hilton in Cambridge Street on 1st September with all finalists receiving complimentary tickets.
I would like to say a huge thank you to our sponsors Benromach, Black Ivy, Deanston, Hendrick’s, Hospitality Health, Inverarity Morton, Jump Ship Brewing, Kopparberg, Lightspeed, Monkey Shoulder, Jamesons, Montpeliers, Fireball, Schweppes, Sims, The DRUM and of course our media partners the Sunday Mail.
We have a few new categories this year - so check them out - we are happy to provide you with material for your socials to encourage your customers to vote. We also invite bars and pubs to put themselves forward. The final few categories will be announced later in the month but check out the website from 12th May - when voting officially opens.
Here’s to another terrific year.
Benromach is a traditional Speyside distillery, intent on making single malt the right way with true character. They keep things simple. A handful of distillers relying entirely on expertise and senses to make the finest handmade whisky; Speyside single malt matured exclusively in first-fill casks, with a subtly smoky character. Now Benromach is looking to crown a bar ‘Whisky Bar of the Year’. Each Benromach whisky has its own character, and this year they are looking for a bar with true character and staff with a passion and enthusiasm for whisky, who are able to engage with their whisky-loving customer base.
The Cocktail Bar of the Year category is proudly sponsored by William Grant & Sons, celebrating Scotland’s most creative and talented cocktail bars through two of their most iconic brands - Monkey Shoulder Blended Malt Scotch Whisky and Hendrick’s Gin. Whether you’re putting yourself forward or being nominated by someone who knows just how good you are, if you make it through to the judging stage, bartenders will be asked to create two innovative serves using these versatile brands. It is a great opportunity to showcase the skill, creativity and personality that sets the bar apart. Whether it’s something that highlights Monkey Shoulder’s smooth, triple malt character or leans into the eccentric, botanically rich world of Hendrick’s Gin, it’s a chance to make a lasting impression on our judges and prove why this bar deserves to be named Scotland’s best.
Black Ivy and Montpeliers are partnering to offer one emerging entrepreneur the opportunity to be mentored by two of the industry’s most experienced and successful individuals over a twelve-month period. Are you successful already, but would hugely benefit from great operational and financial advice, to allow your business to grow to the next level? If so let us know what you think you would benefit. All candidates will be interviewed and receive a visit from the judges who include David Wither and Billy Lowe.
The Best Bar Team category recognises the venues where teamwork, skill, and consistency behind the bar truly stand out. Judges look for teams that deliver exceptional service under pressure, demonstrate strong product knowledge, and create a welcoming, energetic atmosphere for every guest. Attention to detail, speed without compromising quality, and a genuine passion for hospitality are key factors, along with the ability to work seamlessly together during busy shifts. This award celebrates the people who bring a bar to life and ensure every customer experience is memorable from start to finish. We’re now inviting the industry and the public to have their say and vote for their favourite at www.scottishbarandpubawards.com
Are you passionate about all things whisky, with a bold and industrious spirit? Do you love to share your whisky knowledge with your colleagues and customers, but dare to do things a bit differently? Or do you know someone that inspires you when it comes to whisky, with their hard work, optimism and authenticity? This category, ‘Whisky Guru Rising Star Award’, is for people who have developed a passion for whisky over the last few years and who have already developed a real understanding of whisky and its potential and who are keen to share this knowledge with their peers and customers. It is open to all on-trade employees or employers whether in the bar, pub, restaurant or hotel industry who are passionate about whisky and who are embarking on this journey with great enthusiasm. To enter contact Susan@ mediaworldltd.com
The Scottish Bar & Pub Awards are hunting for a pub that provides a welcome for pet dogs. Do you know a pub or bar that allow customers to bring their friendly pooches inside? Do they provide a water bowl and the occasional treat? If so, they could be in the running for this accolade. Judges will be bringing their own dogs on mystery visits (volunteers are queuing up!!) If you think you know a pub or hotel that fits the bill – enter it now and if you think you are the most Dog-Friendly Pub in Scotland get your customers voting! The two-legged variety!
Fireball, the bold whiskey liqueur renowned for its fiery cinnamon kick, seeks late-night venues in Scotland that deliver unforgettable nightlife experiences. Celebrating excitement and energy, Fireball perfectly aligns with this award, recognising venues that embody fun, creativity, and community. Whether it’s a vibrant bar or an energetic club we want to hear from you. If your venue stands out with its atmosphere, entertainment, and exceptional service, or you know one that does, visit www.scottishbarandpubawards.com to enter now and keep the party going all night long!
The Manager of the Year category, sponsored by Hospo, recognises outstanding leadership across Scotland’s pubs, bars, and hospitality venues. Judges look for managers who consistently deliver exceptional standards, inspire and develop their teams, and create a positive, high-performing workplace culture. Strong operational control, commercial awareness, and the ability to stay calm and effective under pressure are key, alongside a genuine passion for hospitality and guest experience. This award celebrates those who lead from the front, motivate their teams to excel, and play a vital role in the success of their venue. We’re now inviting the industry and the public to have their say and vote for their favourite at www.scottishbarandpubawards.com.
Health and wellbeing in hospitality is being embraced by companies the length and breadth of Scotland, and this year we are seeking the hospitality operator that does the most to ensure its team is genuinely supported, valued, and set up to thrive. A key part of the criteria will include how businesses actively respond to the health, wellbeing, and day-to-day experience of their teams, from culture and working environment through to practical support and leadership. Do you work for a business that you feel consistently goes above and beyond for its people, or do you believe you are part of one? Do you offer an environment where your team can perform at their best, grow with confidence, and feel properly supported in their roles? If so, we want to hear from you - this is your opportunity to showcase the difference you’re making and put your people-first approach forward for recognition.
At Inverarity Morton, family isn’t just part of our story - it’s the foundation of everything we do. As a family-owned business ourselves - one that proudly celebrated 80 years in business last year - we know that the best hospitality comes from people who pour genuine care into every detail. This year we are looking for family owned businesses - bars, restaurants, hotels and pubs - that bring something real to their drinks offering. A quality offering across wine, spirits, beer and soft drinks, backed by knowledgeable, passionate teams. If your business combines character, consistency and a commitment to standing out. If you are forward-thinking, yet rooted. Ambitious, yet true to who you are. If that sounds like your family owned business, we want to hear from you. Submit your entry today.
The world’s best Irish Whiskey - Jameson’s, is looking for Scotland’s best Irish Bar. The brand was invented by John Jameson, a Scotsman born in Alloa, who moved to Dublin in the 1770s and created Jameson’s, which went on to gain worldwide acclaim. Now the brand is looking for a bar or pub in Scotland that has a reputation for great service, good craic, live music and of course for celebrating all things Irish - from hearty Irish dishes to the drinks it serves. Are you a great Irish pub or do you know one? Encourage your reps and your customers to vote. John Jameson’s motto was ‘Live a bit more and fear a bit less!’ You have to in it to win it, so get your entry in now.
If your outdoor space is the go-to spot when the sun comes out or the place that creates that sunshine feeling whatever the weather - it’s time to step forward for Best Outdoor Area at the 2026 Scottish Bar & Pub Awards, proudly supported by Kopparberg. We’re looking for spaces that go beyond the basics: think standout design, clever use of space, all-weather appeal, a strong food and drink offer, and an atmosphere that keeps guests coming back. If your venue truly embodies that summer feeling, enter now or if you know a place that fits the bill put it forward now.
The Restaurant of the Year category, sponsored by Lightspeed, the unified ePOS of sale and payments platform powering Scotland’s best businesses, and recognises venues that set the highest standards in Scotland’s dining scene, combining outstanding food quality with excellent service, atmosphere, and consistency. Judges look for restaurants that deliver a complete guest experience – from the creativity and execution of the menu to the professionalism of the team and the overall sense of occasion created for diners. Strong operational management is also key, reflecting how well a venue runs behind the scenes to maintain quality under pressure and deliver consistently at scale. This aligns with Lightspeed’s focus on empowering hospitality businesses through smart, data-driven technology that supports efficiency, insight, and exceptional service. We’re now inviting the industry and the public to have their say and vote for their favourite. Cast your vote at www.scottishbarandpubawards.com.
Schweppes is looking for someone who knows what they are doing behind the bar - a mixologist who doesn’t just mix great drinks, but truly understands what they’re creating. We’re after someone who also knows what their clientele is looking for. Technique and style may be the buzzwords, but knowledge and the ability to deliver a high-quality experience are essential. It goes without saying that our Mixologist of the Year will be someone confident in their abilities - and this should be evident in how they communicate with the room. Of course, they must also have the skill to deliver world-class drinks. Judging will take place in a competition format - details to follow.
This category, sponsored by Jump Ship Brewing, celebrates bars and pubs redefining great nights out through exceptional no and low alcohol experiences. We’re looking for venues that go beyond token gestures and instead offer a thoughtfully curated, genuinely exciting no & low range that feels as considered as everything else behind the bar. The strongest entries will show how they’ve created a destination where choice, inclusivity, and creativity come together, supported by confident staff recommendations and menus that inspire rather than compromise. It’s not about simply stocking an alcohol-free beer; it’s about shaping an experience where choosing no & low feels natural, welcome, and enjoyable. Judges will be looking for evidence of strong guest engagement, clear identity, and a bar culture that reflects changing drinking habits without losing its sense of occasion. If this fits your venue or you know a destination that has it cracked. Enter it now at www.scottishbarandpubawards.com
This summer is promising to be a cracker for Sport and your customers are looking for a great experience. That’s why Sims Automatics have taken up the challenge of finding Scotland’s best sports bars. The best sports bar offers an environment that encourages socialising. Cutting-edge technology such as high-definition screens and advanced sound systems, and good Wi-Fi is essential. And while they enjoy watching sport they also enjoy participating so pool tables, fruit machines and juke boxes are also a draw, but not essential. The best sports bar also have staff that offer good service but who are also genuinely passionate about sports. Do you fit this criteria or do you know a sports bar that does. Enter now.
The Community Pub of the Year award celebrates the pubs that are so much more than just a great place for a drink - they’re the beating heart of their local area. We’re looking for pubs that go above and beyond for the communities they serve, whether that’s fundraising for local charities, hosting community events, supporting local causes or simply being the place that brings people together when it matters most. If your pub is embedded in the fabric of its community, with strong ties to local charities and organisations and a genuine commitment to making a difference beyond the bar, we want to hear from you. Submit your entry today at www.scottishbarandpubawards.com
This category recognises venues that have truly mastered the digital space, building vibrant online communities and bringing their brand to life across social platforms. Judges look for creativity, consistency, and authenticity in content, along with strong audience engagement and storytelling that reflects the personality of the venue. From standout visuals and clever campaigns to real-time interaction with customers and effective use of trends, this award celebrates those who use social media not just as a marketing tool, but as an extension of their hospitality. We’re now inviting the industry and the public to have their say and vote for their favourite at www.scottishbarandpubawards.com
The Independent Multiple Operator of the Year award, celebrates an independent pub group that consistently delivers excellence across multiple venues. This award recognises operators who bring personality, outstanding service, and a passion for great hospitality to every location they run. With a commitment to quality, innovation, and community, these trailblazers are shaping the future of the pub scene, one unforgettable experience at a time.
This category celebrates the most exciting new bar to burst onto Scotland’s hospitality scene, opening its doors after 1st September 2025. Judges are looking for venues that have hit the ground running — delivering exceptional drinks, outstanding service, and a memorable atmosphere that has already made its mark on the industry. Whether it’s a bold new concept, a beautifully designed space, or a passionate team creating something truly special for their community, this award recognises the best of Scotland’s next generation of bars. We’re now inviting the industry and the public to have their say and vote for their favourite at www.scottishbarandpubawards.com
Scotland’s leading Sunday newspaper is on the hunt for the best pub in the country — and yours could be in the running! Whether you’re a traditional local with loyal regulars, a lively city hotspot, or a cozy countryside retreat, we want to hear from you. Do you pride yourself on a warm, welcoming atmosphere? Do your customers keep coming back because of your great service, friendly staff, and unforgettable experiences? Then it’s time to step into the spotlight. Encourage your customers to vote for you at www.scottishbarandpubawards.com to submit their nomination online.
Other Categories include: Licensee of the Year, Unsung Hero and Lifetime Achievement, - www.scottishbarandpubawards. com
We are an established specialist in upholstery and curtains. Whether commercial or private, every project we undertake is completed to our uncompromising high standards. Congratulations to DRG on the opening of Sugo Glasgow West End.
Unit 1, Lochlands Business Park, Larbert, Stirlingshire FK5 3NS
Phone: 01324 563903
Web: www.lecsupholstery.com
Email: info@lecsupholstery.org.uk
DESIGN:
BY
SUSAN YOUNG
SBY SUSAN YOUNG
ince opening its doors in 2019, Sugo Pasta has firmly established itself as a staple of Glasgow’s dining scene. Now owned by DRG, the cult-favourite pasta restaurant has expanded with a second location in the city’s West End, on the site of the former Zizzi’s, bringing its energetic atmosphere and fresh pasta offering to Cresswell Lane.
While the West End location introduces a number of new design features, the 160-cover restaurant retains key elements that have become synonymous with the Sugo brand. The open kitchen remains the focal point of the space, reinforcing the restaurant’s sense of theatre and transparency. Guests can watch chefs at work preparing pasta fresh each day, creating a dynamic backdrop that adds to the venue’s lively atmosphere. The instantly recognisable red neon Sugo sign also returns, anchoring the interior with a bold brand statement and providing visual continuity between the two locations.
The architecture of the Cresswell Lane site brings a distinctive character to the restaurant. Exposed steel trusses and glazed skylights reveal a dramatic double-height pitched ceiling, giving the dining room an airy sense of scale while flooding the space
with natural light during the day. This industrial framework is balanced by carefully selected materials that introduce warmth and refinement. A mix of textured finishes and glass cut tiles reflects light across the space, softening the raw structure while maintaining Sugo’s signature rustic-industrial aesthetic.
At the heart of the room, the open kitchen counters are finished in striking Arabescato Viola marble, whose dramatic veining creates a refined counterpoint to the building’s industrial bones. The marble acts as both a visual centrepiece and a practical surface for the high-energy kitchen environment.
The restaurant’s layout is designed to support Sugo’s famously efficient service style. Operating on a walk-ins-only basis, the team relies on a well-orchestrated floor plan and attentive staff to keep the restaurant moving while maintaining its relaxed, welcoming atmosphere. The result is a space that feels vibrant and bustling yet never chaotic, transitioning seamlessly from daytime dining to lively evening service.
As with the original restaurant, the menu remains intentionally focused. Ten pasta dishes inspired by regions across Italy are prepared fresh each day using carefully sourced ingredients. However, the new location introduces an additional twist. Sugo will now offer pasta specials unique to each restaurant, giving the kitchen team the opportunity to experiment while encouraging diners to explore both sites.
The West End opening marks an important chapter for the brand. Tony Conetta, Director at DRG, said, “This opening represents an important milestone in Sugo’s journey. What started as a single restaurant with a very clear vision - to serve exceptional fresh pasta - has grown into something much bigger, thanks to the support of Glasgow.
“The West End is vibrant and proudly independent, so it was important that this restaurant felt authentic to both the area and our brand. We’re proud to be continuing to invest in the city’s hospitality scene and excited for what this next chapter brings.
BY PENNY DEVLIN
There’s a particular alchemy at work on Niddry Street. Step through the door of The Boston Bar Old Town and the 21st century gives way to something older, warmer, more considered - a space that feels less like a recent opening and more like it has always been there, waiting to be discovered down a close off the Royal Mile.
For Edward Fox, Director of Encore Bars Group, the Old Town was always the natural next step. “It’s a part of the city with real character and history,” he says, “and that fits perfectly with what we’re trying to create.” Finding the right building mattered as much as finding the right street — and in the former Globe Bar on Niddry Street, Fox found both.
The design brief was clear from the outset: honour the bones of the building while introducing the Irish-American neighbourhood bar DNA that made the Hanover Street original a swift success. What emerged is a masterclass in working with architecture rather than against it.
The former Globe’s segmented layout - all arches, alcoves and split levels — proved not a challenge but a gift. Those two sweeping brick arches now frame the bar itself, their curves softened by green-tiled surrounds that nod to both the emerald of the Irish pub tradition and the verdant warmth of a New England tavern. Above the bar, bottles catch amber light in a tableau that feels lifted from a Hopper painting; below, mosaic floor tiles anchor the space in
Victorian solidity.
The seating tells its own story. Deep burgundy leather banquettes wrap the room’s perimeter, their high backs creating the intimate snugs that Irish bar design perfected centuries ago. Roundtopped stools cluster around dark wood tables - nothing precious, everything purposeful. This is furniture designed for long evenings, for sport on a screen, for conversations that drift into the small hours.
Colour does the heavy lifting throughout. The palette - rich reds, forest greens, raw stone and warm gold - refuses to choose between Irish pub and American dive bar, finding instead something genuinely its own. The exposed stone wall along one side needs no embellishment; centuries of Edinburgh geology provide texture no designer could manufacture. Against it, the green underlighting glows like a late-night signal.
The cave-style fireplace room, available for private hire, takes the design language to its logical extreme: raw stone, low ceilings, candlelit intimacy. It is the building stripped back to its medieval essence and furnished for modern conviviality.
What Fox and his team have achieved here is the hardest thing in hospitality design: a space that feels simultaneously brand new and entirely inevitable. Boston Old Town doesn’t announce itself. It simply is a neighbourhood bar utterly at home beneath Edinburgh’s ancient skyline.
/dram.scotland @dramscotland
It is certainly the end of an era with industry veteran Brian Flynn retiring from Behind the Wall. I think I’ve been writing about Brian for as long as I’ve been working on the DRAM. He is certainly a character and I’m sure he will be missedbecause he didn’t just walk the walk, he talked it too, visible from morning to night and known as Mr Behind the Wall! I wish him a long and happy retirement.
Brian said: “After 40 years, Jane and I decided to step aside and go into retirement - there comes a time in your life when you want to spend more time with those who really matter — my family. We sold to Caledonian Heritable and they were great to deal with. Now general manager Bobby Galloway has taken over the reins and is a director of the business.” He added, “I took one thing from the pub - my DRAM Licensee of the Year Award - it is now on my mantlepiece.”
Some people call me Mrs Positivity because we always have plenty to write about in the DRAM - there is no shortage of places opening - so I prefer to concentrate on that angle rather than on pubs that are closing. But I can understand why, for some, the recent rises in rates, wages and energy have been a step too far, and many have opted to retire and sell, or try to sell. This of course means there is a wealth of new faces in hospitality - here’s hoping they have a good business head on them, as that more than ever is needed.
I have to say, though - the recent Hustings in Glasgow, organised by Stephen Montgomery (SHG) and Fiona Campbell MBE, CEO of the Association of Scotland’s Self-Caterers - see page 9 - left me somewhat dismayed. Ivan McKee presented the same figures I have heard John Swinney use -obviously the party line - which was that the average increase for 60,000 businesses in Scotland was a 12% rise in NDR. First of all, can you imagine if we said that interest rates were going up by 12% - would that be acceptable? And to make matters worse, the 300 venues that I surveyed - i.e. those I ploughed through on the Assessor’s website - showed quite clearly that the average rise for hospitality operators was not 12% but 40%! I think it showed a lack of understanding and a lack of respect. Surely he knew that the folk in the room would be clued up? He might get away with spouting the party line at hustings not aligned with business… but really!
I was very sorry to hear of the death of Derek Mather, Chef Patron of Artisan in Wishaw. He was a giant of a man - he had a big heart, a huge personality and a massive range of whisky - more than 3,500 bottles. He was also one of the biggest fans of Bruichladdich that I have ever met, founding the Friends of Bruichladdich Facebook group. Artisan won various awards from us throughout the years, including Whisky Bar of the Year, and Derek was a Deanston Whisky Guru of the Year winner at our Scottish Pub and Bar Awards too.
I will write a full obituary next issue. But our thoughts at this time are with Fiona and his team, and all his friends from throughout the world - the tributes have been flooding in. I am sure they will all be raising a dram to ‘oor laddie’. RIP
