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DRINKS RETAILING AND MARKETING
@dramscotland
DRAM MAGAZINE April 2020 ISSN 1470-241X
/dram.scotland
PAUSED FOR BUSINESS
HMRC GUIDELINES - HELPFUL CONTACTS AND MORE
When only the best is good enough
The new GIGA X8
Coffee pleasure – freshly ground, not capsuled 32 speciality coffees can be selected via the 4.3" touchscreen colour display 2 precision ceramic disc grinders with Automatic Grinder Adjustment (A.G.A.®) for consistently even grinding Speed function: Hot water bypass for perfect speciality coffees in record time plus added user convenience
Ideal areas of use: pubs, bars, hotels, restaurants, private clubs, coffee lounges, private function areas Recommended maximum daily output: 200 cups JURA – If you love coffee
JURA Products Ltd., Vivary Mill, Vivary Way, Colne, Lancashire, BB8 9NW, Tel: 01282 868266, Fax: 01282 863411, sales@uk.jura.com, uk.jura.com
DRINKS RETAILING AND MARKETING
WELCOME
C
oronavirus has turned our world upside down, but you can’t keep DRAM down. We were determined to get a magazine out for the sake of continuity if nothing else. We have included as much as we know abut the HMRC assistance to employers and employees and a list of helpful numbers and websites to help you through. There is no doubt that we have a determined and resilient industry when I spoke to licensees to capture their thoughts and feelings on this crisis and where it has left them. Rather than feeling marooned and helpless, there was a whole heap of fight, camaraderie and community spirit left out there. On Friday, only a day after we spoke to our licensees, there was a total shutdown... but it gives you a taste of what they were thinking at the time. Gillian Kirkland, owner of Glasgow’s Piper Whisky Bar likewise had lots to say in our licensee interview on page 11. What a character – and professional right down to her fingertips. Business has now paused. Let’s hope Boris Johnson is in the right ballpark when he says we can turn the tide on this crisis within 12 weeks. Keep healthy.
CONTENTS APRIL
FEATURES
04
18 19 23
HMRC How it looks at the moment.
HELPFUL NUMBERS
Jason Caddy has compliled a list of helpful numbers and email addresses. SCOTTISH BAR & PUB AWARDS All the categories to date
DESIGN FOCUS
Tennent’s Bar, Glasgow, Paolozzi Edinburgh, SMWS, Glasgow
REGULARS
Jason Caddy, Editor jason@mediaworldltd.com dramscotland.co.uk
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@dramscotland
2020
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34
NEWS
All the news on pubs, bars, restaurants and hotels.
BRAND NEWS
The latest brand news.
SUE SAYS
Our publisher Sue pulls no punches. DRAM APRIL 2020 3
WHAT YOU NEED The news that employees would be eligible for 80% of their wages under the Coronavirus Job Retention Scheme, meant a sigh of relief for workers around the country. However, business owners are still trying to work out what it means, as are their advisors. The Government rushed the plans through and there are still many questions both from employees and employers. This feature summarises the information known at present. It is a moveable feast. Check out the HMRC website for updates and business owners speak to your accountants too. It has been suggested guidance is still two weeks away. This is correct as of (24th March) but things are changing day-to-day so keep check the government website and keep speaking to your advisers.
THE CORONAVIRUS JOB RETENTION SCHEME The aim of the scheme was to help businesses minimise the economic impact of having to close – in came to fruition following the Government’s decision to stop pubs, bars and restaurants trading. Of course, now most businesses have ceased trading. The scheme will provide 80% of an employees’ salary, say the government, and it covers all workers paid through PAYE (so not just employees) however it is for furloughed employees only. What does furloughed mean? It is a term which usually means an agreed leave of absence like a sabbatical or career break. The Government is using this term so that employers can furlough use the leave instead of make employees redundant due to the business being closed or suffering negatively from the impact of the Coronavirus. Once the crisis is over the employee can return to work and salary. Workers included:• those who work for businesses that have shut under direction from the Government, where such workers cannot do their job from
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home; and • workers of employers who are so affected by the crisis from an economic point of view that they cannot afford to pay their workers and would, in the absence of the Scheme, make workers redundant. Workers must not work for their employers during the furlough period, if you have to work you wouldn’t be eligible. Employees are not eligible if:• they were already absent from work as a result of self-isolation/social distancing guidance from the Government and who are eligible for statutory sick pay • employees who can work from home even if normal place of work shut. • homeworkers who have reduced their hours/ pay but are still working; and • those workers who are otherwise able to attend work and whose employers are not considering redundancies. Non-eligible worker could become eligible if they have been, for instance, self-isolating and complete their seven or 14 day period of isolation but whose employer has, at that point,
TO KNOW: HMRC had to close their workplace and they cannot work from home.
support may be eligible for a Coronavirus Business Interruption Loan.
The Government will pay up to 80% of eligible workers’ pay (up to a maximum of £2,500 a month). It will be backdated to 1 March 2020 and for at least three months going forward. There has been no limit set on the amount of funding available to the Scheme. However employers do not have to top up the further 20%.
The temporary Coronavirus Business Interruption Loan Scheme will support SMEs with access to loans, overdrafts, invoice finance and asset finance of up to £5 million and for up to 6 years. The government will also make a Business Interruption Payment to cover the first 12 months of interest payments and any lender-levied fees, so smaller businesses will benefit from no upfront costs and lower initial repayments. The government will provide lenders with a guarantee of 80% on each loan (subject to prelender cap on claims) to give lenders further confidence in continuing to provide finance to SMEs. The scheme will be delivered through commercial lenders, backed by the governmentowned British Business Bank. There are 40 accredited lenders able to offer the scheme, including all the major banks.
Although no date for repayment has been set employers are expected to be reimbursed by the end of April. Businesses who cannot afford to wait until then could seek business interruption loans and other tax relief measures. See below. What do you need to do? Employers need to designate affected employees as ‘furloughed workers,’ and notify employees of this change - changing the status of employees remains subject to existing employment law and, depending on the employment contract, may be subject to negotiation submit information to HMRC about the employees that have been furloughed and their earnings through a new online portal (HMRC will set out further details on the information required). Employees need to wait and see if their employers is going to access the Coronavirus Job Retention Scheme. Coronavirus Business Interruption Loan Businesses who need short term cash flow
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WHAT YOU NEED VAT AND INCOME TAX PAYMENTS Time to Pay – VAT, Corporation Tax, PAYE and CIS These arrangements are agreed on a caseby-case basis and are tailored to individual circumstances and liabilities. HMRC are being very flexible with payment deferrals. At present HMRC will consider deferring payments for Corporation Tax, PAYE and/or CIS where the business is affected by the virus. Automatic deferment of all VAT has just been announced, covering VAT due over the next three months. After an initial deferment (where applicable), the business can also apply for further assistance via a Time to Pay arrangement. Typically, instalments of no longer than 12 months can be granted, however under these circumstances we expect there to be special concessions made. HMRC are prepared to discuss this situation where a business with a current Time to Pay arrangement in place that they now cannot or will struggle to meet due to the disruption caused by the virus. HMRC will take into account your specific circumstances when considering agreeing an instalment arrangement (see below) Suspending debt collection proceedings Cancelling penalties and interest where you have administrative difficulties contacting or paying HMRC immediately. Please note, if you have an automated bank transfer set-up for HMRC payments, it may be worth you cancelling that for the time being, to 6
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ensure payments are not made automatically that you are in the process of trying to defer. So far repayments of taxes recently paid are not available. However, this may change as things are moving very fast as the Government tries day by day to limit the economic damage. VAT specific deferment VAT liabilities arising during the period 20 March 2020 to 30 June 2020 will automatically be deferred by 3 months without the need to apply. Businesses will be given until the end of the 2020/21 tax year to pay any VAT arising during this deferral period. VAT reclaims and refunds will be processed as normal. VAT returns MUST still be filed, there is just no need to pay the VAT arising at this time due to the deferral relief. This is all in addition to the time to pay offer currently operated by HMRC. Income Tax For Income Tax Self-Assessment, payments due on the 31 July 2020 will be deferred until the 31 January 2021. Eligibility. If you are self-employed you are eligible. This is an automatic offer with no applications required. No penalties or interest for late payment will be charged in the deferral period. Claiming benefits Employees who have a reduced salary may also be eligible for support through the welfare system,
TO KNOW: HMRC including Universal Credit.
If you have COVID-19 or are staying at home You are now able to claim Universal Credit, and if required can access advance payments upfront without needing to attend a jobcentre. SOME QUESTIONS STILL TO BE ANSWERED ... • What should employers do about workers who have already been made redundant/ laid off? Could they be reinstated and become eligible for the scheme? • Are employers barred from making any redundancies or reductions to pay if they enrol in the Scheme? • Are employers who have already made redundancies barred from enrolling in the Scheme? There is some commentary suggesting that employers can become eligible by reinstating any workers made redundant due to the crisis and making changing their status to furloughed. • What information needs to be provided when making a claim under the Scheme? • Is £2,500 per month the maximum by reference to gross or net pay? • Will employers be able to justify a period of unpaid furlough until the grant is received? • Would an employee no longer be eligible if they do other work during the furlough period? • If an employer makes an advance payment to the workers in anticipation of receiving
the grant (whether from its own funds or a business loan) does that rule them out of then getting the grant (as is the case with certain payments on insolvency)? • Can you furlough some workers and not others? If so, how do you select those who should be furloughed swiftly without creating legal risks such as indirect or even direct discrimination claims?
SELF EMPLOYED The government is working on a support package for self-employed. There is an imminent announcement. It is believed to give freelancers and self-employer equivalent of nett pay up to value of £2,917.
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The Scotch Malt Whisky Society briefly opened its first Glasgow Members’ Lounge at 38 Bath Street last month just before the enforced closedown on account of coronavirus. It’s a basement space and follows on from already established SMWS locations in Edinburgh, Queen Street and The Vaults in Leith. It has rooms exclusively for SMWS members that will be open every week from Tuesday until Sunday. On Mondays, the entire venue can be hired for the use of up to 120 people, while the dedicated whisky tasting room can accommodate up to 10 people,. Jan Damen, Operations Director at The Scotch Malt Whisky Society, said, “We know there has always been a demand from our members for an SMWS venue in Glasgow, so we’re delighted to be opening in such a great city with a lively whisky scene.”
EMOTIONAL DAY AS PUBS, RESTAURANTS, BARS AND CLUBS CLOSE DUE TO CORONAVIRUS
I
t was an emotional day all round on Friday (20th March) when the Government announced that all pubs, clubs, restaurants and bars were to close. The decree by the Government, the first of its kind ever in the UK, is to prevent the spread of Coronavirus. Owners posted facebook messages to their customers. The team behind the Canny Man’s in Edinburgh said, “The Canny Man’s has traded since 1871 through 2 world wars and a number of other significant challenges. This may indeed be our biggest challenge but we are all facing this together. This isn’t goodbye, The Canny Man’s will open again and I look forward to seeing you all when it does.” While Black Ivy, owned by Billy Lowe, said, “We are a family-owned independent business with a committed team and a life-long passion for this industry. Thank you for your continued love and support... Black Ivy WILL be back we WILL be better than we have ever been. The Blairs at Buzzworks said, “Having built our family business for over 42 years we would not be in the position we are now without the support from both our loyal customers and dedicated Buzzworks team who provide a world-class service on a daily basis.” They
continued, “We will continue to monitor developments regarding the virus and its effect on the Scottish hospitality industry very closely, as we put plans in place to re-open even stronger and better than every – when the time is right and it is safe to do so.” Stuart McCluskey of the Bon Vivant Group said, “We want to extend our thanks to the people who have supported us, especially over the last few weeks. As an independent business we have always been proud to hail from Edinburgh, and at this time we couldn’t be prouder of the community.” He continued “We are in for some tough times ahead but remember we are all in it together.” The owners of Cawley Hotels and Restaurants, had guraranteed that staff would be paid their salaries before the government announcement with Alan Cawlay saying, “We are recognised in our industry as a professional, strong, univted team and this is when we will show our total commitment to our business and our fantastic workforce and management teams. If anyone should experience any hardship or problems please contact me and I will do all I can to assist you and your families.”
New job finding service for tourism and hospitality workers launched A new free-to-use jobs portal to help workers from the tourism and hospitality sectors who have found themselves displaced as a result of the COVID-19 has been launched. the recruitment portal is designed to help tourism and hospitality staff find at least temporary employment in other sectors such as food retail and supply, health care and delivery that now require high volumes of staff to get through the crisis and is supported by the Scottish Tourism Alliance (STA) and UK Hospitality, Harri, the hospitality workforce platform, has created the HospitalityUnite jobs hub free-of-charge.The new portal, which will help those who have already been made redundant or had contracts terminated, is a free service which will also allow sector companies such as those in the food drink retail and care sector with under-employed staff to second them to work in other sectors during the crisis. Video-screening will be provided as part of the service to speed up the recruitment process. The portal will not be visible to the public and can only be accessed by the tourism, hospitality community through a link provided by participating companies. Marc Crothall, CEO of the Scottish Tourism Alliance, “While hospitality and
tourism has received vital support from both the Scottish and UK Governments, the sector is also playing its part in trying to mitigate the hardship that so many of our people have suffered at this time and will suffer in the weeks and months to come, and at the same time help those parts of the economy that now need extra labour to keep the country running.” James Withers CEO of Scotland Food & Drink, “This portal provides many of our members be they retailers, producers or farmers with the ideal platform to promote the vacancies they desperately need in these challenging times. Tourism and hospitality workers are well suited to fill many of the jobs that our sector is in urgent need of.” Pete Willis, Director at Harri, “HospitalityUnite already has a commitment from the likes of Lidl, Amazon, Planet Organic, Just Eat, Co-op, Waitrose, Care UK, Morrisons, Balhousie Care Group and logistics companies who need additional staff and who see skilled hospitality workers as ideal recruits. Right now we have 4,000 vacancies at Amazon and 2,500 vacancies with Lidl ready to go onto the website”
MANORVIEW TO SUPPORT TEAM THROUGH CORONAVIRUS SHUTDOWN Manorview was one of the first businesses to close, and even before Prime Minister Boris Johnstone announced plans to pay 80% of staff wages, Manorview had pledged to pay them all 50% for the duration of the shutdown. In a statement the company said, “It is with great regret that we have made the decision to suspend trading as from 12 noon on 18th March 2020. We are uncertain when we will be in a position to reopen and trade as normal. While we have not been advised to suspend our business, we have decided to take this action and all our venues will be closed. We have taken this decision to try to remove some of the uncertainty that surrounds us. We are taking this action to look after the health and safety of others, while also looking ahead to the
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sustainability of our business and ways to support our team and our commitment to not making any redundancies. “We believe it is the right thing to do, to protect our teams and customers, to look ahead to the future, and hopefully we can all come back from this stronger. We regret we are having to make this decision, but the safety and welfare of people is paramount. We are living in unprecedented times.” The group also revealed that no team members were being made redundant and that the group’s entire workforce would continue to receive 50% of their average weekly gross earnings until further notice.The business has also reached out to the NHS to offer accommodation as a resource when required.
NEWS SHOUT OUT FOR THE BEN
The Ben has launched a new lifeline fund in response to coronavirus. It has also stopped visits to beneficiaries for health and safety reasons and postponed fundraising activities but is still appealing for donations. The licensed trade charity also wants to reassure existing beneficiaries that support will continue, with pension payments due in May met in full, while also stressing that special measures are being put in place to self-isolate or socially distance residents living on the Ben estate in Pitlochry. The Ben president Stephen McGowan said, “We have, of course, seen a spike in requests for assistance. In order to try and respond to this robustly, we are launching a special ‘lifeline’ fund to react to this unprecedented crisis. We have updated our website with a new request for assistance form. “My message today is this: If you were due to attend a Ben event or support a particular initiative over the coming months we would please ask that you consider making an equivalent donation – this will go straight to the lifeline fund. “Events are changing at such a rapid pace our charity will, like the rest of society, have to react on an ongoing basis. However, I wish to reassure the trade that our resolve has redoubled. The Ben is your charity, and the Ben abides. We will get through this.” You can access the lifeline fund at: www.justgiving.com/campaign/ saveyourlocal
DUMFRIES LICENSEE TO STREAM LIVE DJ SETS FROM CLOSED PUB Les Ross, licensee at the Douglas Arms - aka The Dougie - on Friars Vennel in Dumfries is also one half of DoubleDown Disco and together with business partner Lewis Boddy has come up with a creative way around keeping their closed business alive in the minds of customers during the coronavirus crisis. Les told DRAM, “We’ll be streaming live DJ sets from the pub at weekends for all of those that are stuck in the house and continuing to engage our customers throughout on social media to keep checking in on all our regulars regularly.” The bar has just had a brand new real elm bar top and back bar installed.
VIRTUAL NAE PUB QUIZ Gigs in Scotland hosted a ‘Nae Pub Quiz’ for some lighthearted fun in the midst of the coronavirus panic and chaos, plus a separate raffle in aid of Kids Out and National Emergencies Trust on Friday 20th March. Music fans all across Scotland were welcome to join the Facebook Live event and those that took part were asked to donate £3 to win prizes, with all proceeds being split evenly between the two charities.
GLASCHU LAUNCH POSTPONED THE opening of Glaschu has been postponed. Licensee, Andy McCartney, is the man behind it. He has acquired the leasehold on the former Western Club which was run by Alan Tomkins. Former Daily Record sports journalist Andy also co-owns Embargo on the city’s Byres Road and is leasing Damm 27 on Edinburgh’s Causewayside from Star Pubs & Bars.
n Whisky Consultant and author Blair Bowman joined wine and flavour specialist Nikki Welch to host a virtual aperetivo hour on video conferencing app Zoom just as DRAM went to press. Said Blair, “We are all in this together and it’s hard to know what to do. If you’re not comfortable with eating out there’s still loads of ways of supporting people, whether it’s buying a bottle from a restaurant, ordering delivery from a shop or getting takeaway.” n Building work has started on a £450K transformation by Star Pubs & Bars of The Chapel Tavern in Kirkcaldy but a Star Pubs & Bars representative has told DRAM that the scheduled to re-opening this month will now have to be pushed back. “Work is currently progressing onsite at the Chapel Tavern. Clearly the opening date will depend on any changes to current Government guidelines regarding visiting pubs, and if we need to delay opening we will. We’re looking forward to showing Kirkcaldy residents their fantastic local in due course.”
Verdant Spirits and Amber Beverage Group switch production to hand sanitiser Verdant Spirits, based in Dundee and owned by Andrew Mackenzie , has switched production from gin to hand sanitiser following an appeal from local care groups in the wake of coronavirus. It hopes to produce 400 litres of the gel and Andrew is still liable to pay duty on the alcohol used in the production of the hand sanitiser. While Amber Beverage Group (ABG) has begun production of hand sanitiser, VIRUDES, from its Latvijas balzams factory in Latvia. ABG will create a hand sanitiser based on the World Health Organisation’s recommended formula to help deal with the current shortage of disinfectants. It will be making the product available to major retail chains and also plans to produce enough to supply hospitals and other institutions where hand sanitiser supplies are low. Pepijn Janssens, CMO of Amber Beverage Group said, “We are working hard to ensure our hand sanitiser is available to purchase as soon as possible to help reduce the spread of Coronavirus.” DRAM APRIL 2020 9
BRAND NEWS
WHAT TO LOOK OUT FOR WHEN YOU ARE BACK
RUM
Captain Morgan is launching the new Captain Morgan Tiki (25% ABV) - a tropical rum-based spirit drink, and the new variant is available now in a 70cl format across the on-trade. Nick Payman, Head of Captain Morgan Europe, comments, “We know our customers are looking to experiment and try different spirit taste combinations. Captain Morgan Tiki offers something completely new to consumers.
LIQUEUR
GIN
EDINBURGH GIN ANNOUNCE TWO FULL STRENGTH RELEASES Edinburgh Gin is about to introduce two new full-strength flavoured gins - Gooseberry & Elderflower Gin and Raspberry Gin. Neil Mowat, UK Marketing Director of Ian Macleod Distillers, said, “The new products reflect our commitment to explore the best ingredients and most wonderful flavour combinations, particularly as the flavoured gin category continues to grow. Whether it’s in new product development or our “Filled With Wonder” brand campaign, Edinburgh Gin is commited to investing in its future.”
Sustainable bottle for Eden Mill
MAST-JAEGERMEISTER UK INVESTS £1M IN ‘PERFEKT SERVE’ PROGRAMME Mast-Jaegermeister UK is investing £1 million this year in its Perfekt Serve programme. Ast-Jaegermeister UK Marketing Director, Nicole Goodwin, says, "This year we are ramping up investment in our Perfket Serve programme to further support our customers and deliver quality drinks to our consumers across the on-trade."
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Eden Mill has launched a new 70cl sustainable glass bottle of its premium pink spirit, Love Gin. The new Love Gin bottle carries 20cl more than the traditional 50cl Love Gin ceramic bottle, directly reducing bottle turnover and waste for those in trade. The new glass bottle shows Eden Mill’s commitment to sustainability - it is more easily recycled and the new lightweight design uses 18% less glass than the industry standard bottle. Made in the UK and brewed in St Andrews, it also has a low carbon footprint. The crystal cut design honours the distillery’s heritage, replicating the style of bottle used on the Eden Mill distillery site when gin and whisky was made there throughout the 1800s.
COVID-19 AN UPDATE FOR OUR CLIENTS At Sims Automatics we’re doing everything we can to help our customers through this uncertain time. For as long as premises remain open, please be assured that our sales and service team are there to support you as best we can. We are following all the guidance issued by the Scottish Government and our management team are monitoring the situation closely and will keep you updated via our website and social media channels. If you need to get in touch please contact us on: 0141 946 0444. For Service call 0141 946 6054 We appreciate all your support and patience at this challenging time for us all.
46 Dalsholm Road, Glasgow, G20 0TB. Tel: 0141 946 0444
www.simsautomatics.co.uk
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24 HOURS PRIOR TO CLOSEDOWN... BY JASON CADDY Mark Lappin Strip Joint The Howlin’ Wolf I’ve closed, Bag O’ Nails remains open. But we’re getting hassle off the public saying we’re being irresponsible staying open – I’m just off the phone to a woman there who said I should close them all to be on the safe side. The way I see it, we have a duty to stay open as a community pub. That said, I don’t mind closing. I will do if it’s for the common good but I can’t help but feel that the trade has been left out to dry. The way I see it, the quicker I go down, the healthier I go down so I can come back fast. I have enough wool on my back to see me through 3 or 4 months. I have just met with suppliers and said ‘I can pay you now but as soon as we re-open I want to be treated well and kindly.’ I want to be back open for the 1st may – have told my team and work towards it - blindly if necessary. We must all have something to work towards and I’d love it to be beforehand but realistically this is not going to happen. There’s been a lot of doom and gloom among the guys I’ve been speaking to. It’s brutal. James Rusk just told me he closed all his places. Stephen White - Kilbrook Already businesses are closing, many thousands of staff losing their jobs and we have utter confusion over how to access the funds on offer. It’s worse in Scotland where we don’t even know what we are getting yet. Nicola, Richi, if you’re really serious about saving us, put the HMRC RTI system into reverse and transfer funds to our struggling companies NOW!
Anna Christopherson of The Boda Bar group We’re trying to remain as positive as possible, but we are in the process of closing. There are no customers. But you know how it is - insurance has said that we can’t claim if we are not forced to close by the government – or unless we have a known case of coronavirus on the premises. There’s a lot of camaraderie among the trade in Edinburgh – like operators calling one other, with questions like ‘when do you think we’ll re-open, ‘what type of grants, loans, and insurances are available to licensees? And ‘how are you handling the brewers, which are good ones at this time? – So we’re helping each other out instead of being competitors. We do hope that we’ll be able to do take-aways. That’s our big hope. That way we’ll keep busy. Swedish meatballs are a comfort for everyone! But we welcome all-comers and it’s also a safe space, and we host shows for the LGBT community, like drag, as well as fundraisers.”Before The Flying Duck Davie worked at Oran Mor, Bloc+ and The Hetherington. AJ Mcmenemy (Macmerry 300) We have closed all but two of our venues in order to support our workforce, only operating Bird and Bear and Abandon Ship. Even at that, trade has drastically dropped off in Dundee. At this stage, we are trading to the equivalent at 10 per cent value at Bird and Bear alone. This is a very serious situation and we have been reviewing the policy daily in response to what the government is saying. Day by day the situation is worsening. Today there’s been more news of closures, and of people being laid off in Dundee. We are still offering trade discounts and looking at how we can support this. We are aware that we are going to have to close with fresh holding stock, so we’re looking at a number of options like giving to food banks etc. I’m bartending today (that’s where we are at) and my morning was spent creating information for all staff members so they know which loans and grants are available to them – even stuff like cancelling direct debits. This could be a very long situation. It’s about preparation and I feel a big obligation as an employer. 12
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Stephen White
THERE’S IS NO PRECENDENT FOR WHAT IS HAPPENING - DRAM SPOKE TO VARIOUS OWNERS TO FIND OUT HOW THEY WERE HANDLING THE CRISIS JUST BEFORE THE OFFICIAL ORDER TO CLOSE CAME... IT DEMONSTRATES WHAT A DIFFERENCE 24 HRS CAN MAKE ...
Louise Maclean. Signature Pub Group Businesses are closing all over the place. We have no plans to close. We are not shutting unless there’s a lockdown. We’ve still got customers, not many, but they’re there. We can’t until the government tell us what the plan is – plus we must think about our staff. Obviously they’re worried about their own health – if someone wants to come into a pub and chat over the bar then we can’t tell them not to. A community pub is a lifeline for customers – that’s their escapism and is what helps keep most of their mental health intact. We are not a doctor but we are supporting the local community. The tone of social media posts is important too. We sent a post out to all our sites to say that we were remaining open and the majority of people reacted positively – only one comment was negative. The thing is, we’re not marketing the bars – we’re just keeping the lights on the doors open and heating on. We’re having daily meetings and not trying to listen to rumours. What do you do with staff? Bake bread for customers? On that note, we are going to continue to feed all our staff and give away perishables to staff or food banks when the time comes to close the doors.
Michael Bergson, of SoHo Glasgow Bars and Restaurants
We’re still open and we aren’t making anyone work that doesn’t want to work. That’s why we closed The Variety Bar – it’s a ‘sitting at a bar environment’ and the staff felt that they couldn’t protect themselves and felt uncomfortable working there. But the two Bucks Bars are open. Some younger customers seem fearless, like they don’t seem to mind if they do or don’t get it. I imagine we’ll get shut down by the government anyway. We’re also running stocks down. Our main priority was to give staff a wage for as long as possible, which we’ve done. I think we are heading to lockdown next week anyway. It will take a while to come back but we fully intend to be back with a bang.’
Colin Beattie - OranMor I was interviewed on the radio recently and the only words that I could find to sum up what we are going through were ‘dystopian’ and ‘surreal’. Who could have ever believed that we would find ourselves in this situation? I’m not looking to place blame – it’s a crisis and we must rely on health professionals to get us out of it but it’s going to be very difficult. My chum in Lanzarote owns a bar and they can turn it to martial law instantly over there and that has what happened. They paraded themselves in front of his premises one day. The next day he was doing a couple of breakfasts and the Guardia Civil walked in with Kalashnikov and said that he’d be liable to a 5000 euro fine if he didn’t shut immediately. The French prime minister going to pay everyone’s wages. That’s because the French would be on the street with guillotines if he didn’t. I’m unimpressed with our own politicians like Fiona Hyslop. Her idea of pubs supplying food to people in dire straits is unfathomable to me. Nicola Sturgeon’s days of wagging the dog are over – Westminster is calling shots. On the plus side, we must soldier on. We’ll come out of it. Of course, we are all speaking to banks and suppliers and they are accommodating and being mindful of looking at situations on an individual basis but it’s still a tough old game out there. DRAM APRIL 2020 13
RISING TO LIFE’S CHALLENGES
LICENSEE INTERVIEW DESPITE THE CORONAVIRUS OUTBREAK, JASON CADDY SPENT A VERY ENTERTAINING AND INTERESTING FEW HOURS IN THE COMPANY OF GILLIAN KIRKLAND, WHISKY JUDGE AND OWNER OF THE MULTI-AWARD-WINNING BUSINESS, THE PIPER WHISKY BAR IN GLASGOW’S GEORGE SQUARE.
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ot content with a running a successful Whisky Bar, the eternally busy and motivated Gillian Kirkland is looking to start bottling her very own malt as part of a brand new venture. There’s nothing bottled up about Gillian, though - her bubbly personality fuels her enthusiasm andfocus, all of which shone through when I met her on a Mondaymorning at The Piper – an Iona Pub Partnership premises. Six years into running her business independently following her husband’s death of a brain tumour, Gillian has made several changes tothe operation. She explained, “I turned the pub to a Whisky Bar four years ago and themalt count currently stands at 200. It was doing fine as it was but Ifelt it didn’t have a strong enough identity, so I thought ‘I know I’ll turn it into a whisky bar.’ With absolutely no experience/knowledge ofwhisky, I set about learning all I could about Whisky and I now love and understand it. I’ve never looked back. I am all guns blazing…it’s a real labour of love” Gillian is of course deeply concerned about being proactive in implementing measures and action plans to ensure business security and staff retention during coronavirus. She said, “April to September is usually when the tourists start to come back and this is when we sell our own branded hats, umbrellas, branded bags, and whisky glassware. I am hoping that my business and others in the trade will not be hit too hard by the virus situation. This is such an important time for all our businesses.”
Gillian is very good at accentuating the positive and The Piper, she is always keen to stress, is more than just a Whisky Bar. It boasts a function suite overlooking George Square and live entertainment every day from Glasgow’s emerging music scene. Queues out the door on a Saturday night are a common sight. As for her newest foray into bottling her very own malt, she said, “I have already bought a cask from Speyside which I have aged in a sherry cask and then bottled. I am tasting seven other casks tomorrow and I am also sourcing a Chateauneuf-du- Pape barrel in which to finish another whisky in. Each bottling will be approximately 300 and they will all be completely different. And before you ask, no, I have not yet selected a name - that is still a work in progress. I will get the branding just right.” Gillian’s favourite tipple is a Glenfarclas 25 its lovely sherry and smooth tones, hinting at the fact that this may well influence her own choice of branding in the future. Since its transformation, The Piper has continued to go from strength to strength, which Gillian puts down to a successful formula that is certainly working for her and her hardworking team. She said, “Why are we successful? The offering doesn’t change. Good food, good entertainment, good service seven days a week. We don’t show football. We don’t need to. I also host a monthly whisky club in my function suite. Although it started small three years ago, it now boasts 50 members who I count as my friends.” Gillian is immensely gracious about her DRAM APRIL 2020 15
LICENSEE INTERVIEW staff and understands how hard it is to find, train and hold through hundreds of bottles on a busy weekend. That’s why I on to good ones. “People continually move on in this industry. am looking at alternatives – for example, Britvic has come up At first, I used to take it personally and with a marvellous dispense system that is great for mixers overthink it. That’s until I said to myself ‘no Gillian that is just because of the number of empty bottles it will cut down on. the turnover in the licensed trade.’ That said, Colin Douglas I think people will adjust though as they did with the plastic has been at The Piper for 11 years so he has seen some straws being discontinued.” comings and goings. Now he’sthe manager and I honestly Another area of focus for Gillian is pensions – but at the couldn’t do without him or any of my staff. I value them all,” same time, she is a realist. She explained, “They are costly she said. but necessary. It is just And when it comes to another cost centre for recruitment Gillian is my business that I didn’t die-hard old school. She plan for five years ago. admires a motivated But I do now and will person and will always always support my staff accept them on to her in this matter.” team knowing that they Gillian credits her are a great asset to any success to her work business. ethic, vision and She explained, “I now previous experience in have a lot of admiration retail. “I was a manager for CV carriers that at ASDA for 13 years waltz right and because of the in with their CVs and ask training I received for the manager. I didn’t there, I can apply it used to. But now I feel to what I do today. that it shows they are It was there that I hungry for work rather learned about profit than just emailing me. That’s got to and loss, people management, be admired.” the ability to adapt to a I LEARNED ABOUT PROFIT AND and One topic that did cause Gillian’s brow fluid situation – all completely to furrow is the new Deposit Return LOSS, PEOPLE MANAGEMENT, invaluable skills when running Scheme which once implemented AND THE ABILITY TO ADAPT your own business.” by the Scottish government in July What does Gillian do when she’s 2022 after being postponed due TO A FLUID SITUATION – ALL not concentrating on all of the to the coronavirus outbreak, will COMPLETELY INVALUABLE above? mean that licensees will have to Family focussed, she’s an pay an extra 20p on plastic and SKILLS WHEN RUNNING YOUR experienced cook, frequent glass bottles and aluminium cans OWN BUSINESS. ” traveller and now whisky which will only be redeemed once enthusiast, often attending all empties festivals, dinners and judging Gillian Kirkland have been safely gathered in panels. She is also aware of and returned to the System the rising influence of women Administrator, the independent in the trade – something she is body that will run it. extremely keen to encourage. Gillian also enjoys time Gillian’s thoughts? “The prospect of a Deposit Return with her partner, their children, family, and friends. She Scheme is just one worry. It is not the extra cost I am wouldn’t give very much else away, but one thing I did concerned about – it is the extra manpower for collecting walk away safe in the knowledge of is that the future and sorting plus the extra storage space required. We go looks bright for both Gillian and The Piper Whisky Bar. 16
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Bunnahabhain has received five awards across its range at the highly acclaimed World Whiskies Awards.
SIP AND SAVOUR SMOKEHEAD WHISKY WITH A CRAFT BEER ON THE SIDE. The saltiness, the sweet peat, the seaweed. Smokehead’s bold flavours are full on and full of surprises. A perfect pairing for fresh fruity beer to soothe the fiery Smokehead.
SMOKEHEAD ENCOURAGES RESPONSIBLE DRINKING
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en green bottles sitting on your bar, ten green bottles sitting on Tobermory is known as the capital of the Isle of Mull, and its brightly coloured buildings that are scattered along the seafront have become an iconic Scottish landscape, inspiring many across the creative industry whether it’s in a song, painting or even children’s television. But just along the harbour from the colourful column of cottages, resides Tobermory Distillery, which has also been inspired by the town’s unique landscape, reflecting that same artistic identity into their spirits. While the distillery has been around for over 200 years and remains the only one on the island, last summer it explored other creative opportunities out with its renowned Tobermory and Ledaig single malt whiskies. The Hebridean distiller released Tobermory Gin in summer of 2019 and has literally reaped the rewards of risk taking – claiming the title of Best Scottish Classic Gin at this years highly renowned World Gin Awards. It’s a gin that truly stands out from the crowd, and the talented team at Tobermory always set out to create a product which is reflective of their native island, as wellas their own legacy of whisky distilling. Therefore, the lovingly named ingredient ‘botanical #1’ is a splash of spirit from the Tobermory whisky stills. Hours of hard work and experimentation were involved in creating the perfect balance for the splash, which differentiates it from other classic gins. Tobermory Gin was always going to be a real investment on the distillery’s part, having pondered with the idea for some time, and finally deciding to take the leap when the opportunity arose to secure a redundant John Dore & 18
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Co copper still from South Africa. The still which was built in the 1950s was shipped to the seaside scape for refurbishment and instillation, and work on the distillery itself had to be done to accommodate the new still. The gin has literally marked its place in Tobermory’s history book. Ensuring a true taste of the island was hugely important to the blend, so in addition to its 13 specially selected botanicals – which include juniper, elderflower and sweet orange peel – the mix also included Hebridean tea which is also made locally on Mull. All the ingredients are picked in season and are then steeped for at least 24 hours in the base spirit to allow the flavours to diffuse into the liquid like a watercolour painting. Expressive by nature is an ongoing campaign that highlights the artistic process that has gone into the distilling of the award-winning gin, as wellas creatives. Tobermory Distillery championed the work of Scottish-based artists at Edinburgh Art Fair in 2019. Not only was it an official sponsor of the event, but the work of a select few featured in their own sampling stand for buyers to peruse while they enjoyed a drink. Tobermory Studios also took place that same weekend and saw a mix of media types and consumers join the distillery’s Olivier Maclean on a multi-sensory tour of pop-up galleries across Edinburgh’s city centre which was accompanied by gin cocktails, drams and canapes. The event also gave artists the chance to interact with the public at each stop and tell the stories of what inspired them to create their pieces, providing a rare one-on-one experience that cannot be matched by a generic exhibition. Expressive by nature really is a mantra that everyone at Tobermory Distillery tries to live by and culminate in their work. It’s a massive part of their identity and they want to be supporters and encouragers of all creatives who are trying to master their craft – just as they are.
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TOBERMORY HEBRIDEAN GIN CLASSIC GIN AND TONIC Method: For our signature serve, fill a balloon gin glass with copious amounts of ice and a good measure of Tobermory Hebridean Gin. Ingredients: Sprig of Thyme, Fresh Blood Red Orange Slice, Pinch of Dried Hibiscus a r efr e shing and d i s tinc t gin Flowers, Chilled Quality Inspired by the colourful and expressive nature of Mull, our Hebridean gin is distilled on the island with a rich Tonic Water palate of hand-selected botanicals and just a little bit of
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a r efr e shing and d i s tinc t gin Inspired by the colourful and expressive nature of Mull, our Hebridean gin is distilled on the island with a rich palate of hand-selected botanicals and just a little bit of knowledge from our 220 years of experience.
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DEVIL’S STAIRCASE
GIN BOTHY
Devil’s Staircase by Pixel Spirits is a beautiful smooth hand crafted gin from the West Highlands of Scotland. It was named after the famous mountain trek, part of the West Highland Way, just a few miles from Pixel Spirits Distillery. This multi award winning Highland Spiced Gin has flavours of fresh citrus zest, warm cardamom, cassia and nutmeg. Featuring fresh botanicals with all citrus ingredients also hand peeled and dehydrated in house. Distilled, bottled and labelled by hand, each bottle also signed and numbered by Craig, the Master Distiller! Best enjoyed in a company of friends after a rugged munro trek with a ribbon of orange peel and premium tonic or ginger ale.
Nestled in the Angus Glens of Scotland, Gin Bothy create an award-winning range of small batch gins using foraged botanical and fresh fruit. True artisan production, Gin Bothy are a premium gin brand, hand bottling and hand numbering every batch. Their seasonal calendar includes 12 gins and liqueurs with unique creations; their Country Collection of Gunshot, Speycast and Stirrup Cup; their fruit range includes Raspberry, Rhubarb, Blueberry and Merry Berry, and their unique fusion range of Chilli, Amaretto and Gingerbread.
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Contact Details: Pixel Spirits Distillery & Gin School Old Ferry Road North Ballachulish, PH33 6SA www.pixelspiritsltd.co.uk [1] info@pixelspiritsltd.co.uk
Available through selected wholesalers and independents. Contact Gin Bothy on 01575 570111 or info@ ginbothy.co.uk. Find out more at ginbothy.co.uk
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USEFUL NUMBERS BUSINESS HELPLINE The helpline is open Monday to Friday, between 8.30am to 5.30pm on - callers should select option one to speak to the COVID-19 team. 0300 303 0660 Free NHS Inform Coronavirus helpline has been set up for people who do not have symptoms but are looking for general advice: 0800 028 2816. If you are concerned about being able to pay your tax due to COVID-19, call HMRC’s dedicated helpline on 0800 015 9559. Lines are open from Monday to Friday, 8am to 8pm and on Saturday, 8am to 4pm. UKHospitality members are able to call the Legal Helpline for free to discuss any queries they may have 0870 043 4071. Members will require their UKH membership number. Scottish Enterprise helpline 0300 013 3385. This Helpline can give guidance and advice on next steps in a supply chain collapse. Anyone worried about their pension should ring the Pension Advisory Service (TPAS) on 0300 123 1047 for free guidance. Employees can also contact JobCentre Plus through its rapid response service. ACAS provides free, confidential and impartial advice on all employment issues, for both employers and employees. Helpline - 0300 123 1100. The Age Scotland helpline is a free, confidential phone service for older people, their carers and families in Scotland. Our team provide information, friendship and advice. The helpline is free to call and available Monday - Friday 9-5pm. 0800 12 44 222. Redundancy support. The Scottish Government’s Partnership for Continuing Employment (PACE) is a well-established service to support individuals and employers dealing with redundancy. If you are worried about the short-term impact of COVID-19 on your employment please contact the PACE helpline on 0800 917 8000. Coronavirus (COVID-19) and people living with HIV in Scotland Coronavirus Helpline is live between 10am - 6pm, Monday to Friday. Dial 0131 558 3713. www.supportinmindscotland.org.uk - offering mental health services 20
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www.citizensadvice.org.uk - also has advice on safeguarding your mental health www.samh.org.uk - SAMH is the Scottish Association for Mental Health. Operating in communities to provide a range of mental health support and services Anxiety UK. Charity providing support if you have been diagnosed with an anxiety condition. Phone: 03444 775 774 (Monday to Friday, 9.30am to 5.30pm) Mind. Promotes the views and needs of people with mental health problems. Phone: 0300 123 3393 (Monday to Friday, 9am to 6pm) Website: www.mind.org.uk No Panic - offering support for sufferers of panic attacks and obsessive-compulsive disorder (OCD). Offers a course to help overcome your phobia or OCD. Phone: 0844 967 4848 (daily, 10am to 10pm). Calls cost 5p per minute plus your phone provider’s Access Charge. Website: www.nopanic.org.uk OCD Action - offering support for people with OCD. Includes information on treatment and online resources. Phone: 0845 390 6232 (Monday to Friday, 9.30am to 5pm). Calls cost 5p per minute plus your phone provider’s Access Charge. Website: www.ocdaction.org.uk CALM is the Campaign Against Living Miserably, for men aged 15 to 35. Phone: 0800 58 58 58 (daily, 5pm to midnight) Website: www.thecalmzone.net The Ben - www.bensoc.org.uk. 0141 353 3596. FREE Mental Health Helpline 0800 915 4610 Access the help and support you need through Partnership Action for Continuing Employment (PACE) is a free Scottish Government initative dedicated to helping individuals and employers faced with redundancy. Get in touch on 0800 917 8000. www.citizensadvice.org.uk/scotland/work/ - has lots of info on your employee rights. Looking for work? Here are some job sites: www.scotland-jobs.co.uk www.totaljobs.com www.s1jobs.com www.indeed.co.uk
incorporating the DRAM AWARDS 2020
Hilton Hotel Glasgow - 25th August 2020
VOTING OPEN FROM 1ST APRIL AT WWW.SCOTTISHBARANDPUBAWARDS.COM
AWARD CATE incorporating the DRAM AWARDS 2020
CUSTOMER SERVICE AWARD
EMERGING ENTREPRENEUR OF THE YEAR
COMMUNITY PUB OF THE YEAR
INDEPENDENT PUB GROUP OF THE YEAR
WHISKY GURU OF THE YEAR
Customer service is paramount when it comes to running a successful business. BII Scotland is on the lookout for a pub, restaurant or hotel which fully embraces the customer service ethos. Do you know a business that does this? If so, they could be eligible for this Award. Judges will look at the measures that are in place to ensure staff are well trained in customer service. Short listing will be done by Mystery Shoppers and if necessary this will be followed up with a meeting with the judges. If you want to put a nomination in, do so now.
Buzzworks and Montpeliers are partnering to offer one emerging entrepreneur the opportunity to be mentored by one 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 too.
At Carling, we’re proud to be Made Local and we believe all over Scotland people are making it where they are from. Local community pubs are at the heart of the Scottish licensed trade, and as the UK’s #1 lager, Carling is committed to supporting local and regional community projects through it’s Made Local Fund. This year, we are looking for a like-minded pub that shares the same ethos. Do you get involved in supporting local projects too or do you know a pub that does? Whether its charity events, or using local artists or suppliers, getting involved in sponsoring the local football team or backing local musicians – the judges will be looking for pubs that are not only part of the community but support it too. So if you know a pub like this or you work in one, or even own one – let us know. Enter at www.scottishbarandpubawards.com
Cellar Trends and its supporting brands of Stolichnaya Premium Vodka, Brockmans Premium Gin, Luxardo and Finest Call Cocktail Mixes/Puree’s is on the look-out for Scotland’s top Independent Pub Group. Groups that look set to impress the judges will be dynamic and forward-thinking, with a taste for growth and expansion and a commitment to investing in their employees. You don’t have to be big but you do have to be good. Enter your nominees 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 of the Year’, is for people who not only have a great knowledge of whisky but are bold and fearless educators and advocates, with a real passion for craft. It is open to all on-trade employees or employers whether in the bar, pub, restaurant or hotel industry.
EGORIES 2020
DOG-FRIENDLY PUB OF THE YEAR
CONNOISSEURS CHOICE WHISKY BAR OF THE YEAR
THE SEA CHANGE EVOLUTION AWARD
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 DogFriendly Pub in Scotland get your customers voting! The two-legged variety!
Gordon & MacPhail’s Connoisseur’s Choice range gives a platform to many of Scotland’s single malt distilleries from across all regions, some of which have never before been bottled as a single malt. The company believes that every distillery has a personality of its own, and this year the company is looking for a whisky bar with personality that has an excellent range of whiskies. Staff should be well trained and enthusiastic when it comes to recommending whisky to their customers and a good Scottish welcome is also important. Do you know a bar worth nominating or do you think you are that bar?
Sea Change is a range of environmentally conscious wines that are now being distributed by Inverarity Morton and this year, in the same spirit, Inverarity Morton is looking for a hospitality business with the same ethos. Do you know a business, or are you a business, that is adopting a more sustainable way of working - whether by introducing eco wines to your wine list or moving from plastic to glass? Or have you introduced any other evolutionary concept with regard to how you sell your wine? Perhaps you encourage your staff to get involved in local conservation efforts or are a dab hand at recycling? It all counts. We are looking for a business that gives back to the environment and thinks in an evolutionary fashion for this award.
NEW BAR OF THE YEAR
Kopparberg is on the lookout for Scotland’s best new bar. The Kopparberg team is looking for a bar that has proved to be a success with customers – it doesn’t have to be the most stylish or the biggest, but owners should demonstrate creative forward-thinking and be inclined to think outside of the box when it comes to developing their business. It goes without saying but good customer service and an excellent range of products behind the bar is essential. Do you know a bar that deserves the title? If so put them forward for the accolade now.
WEE GUIDE RESTAURANT OF THE YEAR
Our Wee Guides highlight the best places to eat and drink in Scotland and this year we are on the lookout for the best of the best. Locally sourced produce and tasty well-presented food are pre-requisites as is good service and a pleasant environment. Do you know a great restaurant or are you one. If so get your customers, staff and reps voting now.
incorporating the DRAM AWARDS 2020
WELLBEING IN HOSPITALITY AWARD
PUB OF THE YEAR
AWARD CATEGORIES 2020 Are you a business that cares not only about the physical wellbeing of your employees but their mental wellbeing too? Or do you work for a business that invests in your health and wellbeing? Whether it’s a pub group, hotel business, a bar or a restaurant … we want to know what steps are being taken to walk the walk. Whether it’s a fresh initiative or a way of business, we love to the businesses that are really making a difference when it comes to the health and wellbeing of employees.
Scotland’s leading Sunday newspaper is looking for the best pub in the country. Do you have a welcoming atmosphere? Do your customers come back, and come back again? Get your customers to fill in the entry form when it appears in the Sunday Mail or online at www.scottishbarandpubawards.com and tell us why you think you are eligible for ‘Pub of the Year’.
BAR APPRENTICE 2020 The Bar Apprentice is back for it’s 13th year with – William Grant & Sons backing the initiative with brands Glenfiddich Single Malt Whisky, Hendrick’s Gin, The Balvenie and Monkey Shoulder. William Grant has also created a bespoke programme for this year’s apprentices – an experience you can’t buy! The programme aims to inspire and educate as well as giving practical experience for working behind the bar or on the floor. The 2020 apprentices will be mentored by a team of experts from William Grant & Son’s. The apprentice who embraces the experience and makes the most progress will receive the accolade William Grant & Sons Bar Apprentice 2020 and will be presented with the award at the Awards Ceremony. If you would like to be put forward for the experience or you have a member of staff that you would like to put forward email:- susan@mediaworldltd.com
191 Byres Road, Glasgow
TENNENT’S BAR DESIGN FOCUS
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ennent’s Bar on Byres Road might not be at the Crossroads of the World but it proudly stands at a meeting point of two major roads in Glasgow’s west end and gets as respectably rammed as any good boozer in NYC’s Times Square.
That’s why, when the scaffolding went up, it sent chills of nervous anticipation down Glaswegians’ spines – the first refurbishment for this Glasgow institution in a quarter of a century. Would owner Mitchells and Butler’s refurbishment treat it with the reverence it deserved? There was even a Facebook campaign ten years ago called ‘Save Tennent’s Bar from change’ for goodness sake – so any tinkering was always going to require a delicate touch to preserve the integrity of this Glasgow institution and keep at least some of the people happy some of the time. Cue main contractor Hugh Stirling - the company responsible for all trades on the site during what was just over a three-week project. There was no better company for the job, given that company director Angus Allston was involved in the last major refurbishment of Tennent’s Bar 25 years ago. He told DRAM, “The project was extremely challenging in terms of time, as the main works involved a structural opening through the tenement wall to link the main bar into the adjacent snug bar and most importantly opening up use of the basement bar -
BY JASON CADDY
which could only be accessed previously by the street. “The works also involved alterations to the frontage, new signboards and complete redecoration. This proved extremely hard to progress as it rained, snowed and hailed every day, all day, for three-and-a-half weeks on site, with the only dry day being on the day of the handover.” He continued, “Other challenges were linked to the age of the building with not a straight wall nor level floor in the place , so to carry out a fit-out with new tiles, flooring and wall panelling all to the standard achieved is something we are very proud of.” Now for our design verdict. On my visit the new windows are what first hit me. Gone is all the opaque glass and in its place, clear sparkling stuff that you can nowsee right through into the bar. The heavy black paintwork has likewise been dispensed with and in its place, exterior paintwork of a greyish green colour that sets off the new gold lettering sweetly. Once inside from the Byres Road entrance, the layout is the same as it was pre-refurbishment (bar in front of you, toilets off to the far right etc.) with those structural changes that Angus mentioned being the only disorienting thing – that and the amount of daylight pouring in through all those frost-free panes of glass. DRAM APRIL 2020 25
DESIGN FOCUS This is also better ergonomically given that this area used to awkwardly accessed by doing a dog’s leg via the toilets. As well as seating, this newly-opened former snug houses the stairs down to the basement, which is both open to the public in the evenings as well as available for private hire, plus this area has a new longer window with seating parked in front of it affording customers a view of passing crowds. I really like the dark stain on the woodwork that remains from its previous incarnation, like the panelling on the walls and the new pictures and paintings – the largest of all hanging in the far right-hand corner where that big old painting used to hang at a 30-degree angle high on the wall. Its replacement has been properly affixed to the wall, rather a shame I thought because I liked the old one. The dark stain makes the wooden back bar even more handsome, likewise the bar itself. What draws your eye to the back bar is the Tennent’s inscribed mirror, topped off with lovely green tiles. 26
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Upholsterywise, the bar’s been treated to new green what look to be leather banquettes, plus there are chairs covered in a thistle pattern. On the walls is a neutral cream colour and on the floor black and white tiles. Some of the walls have been clad in patterned wallpaper too. Hanging from the ceiling are big copper pendant lights with bulbous bulbs and elsewhere there are little spotlights dotted about. Near the windows hang big spherical pendant lights. This refurbishment isn’t any kind of drastic departure and remains faithful to the former layout of this historic pub that dates back to 1884 and hopefully this refurbishment should stand the test of time by holding up for the next 25 years and who knows, perhaps Angus will make it a hat-trick by being involved in its next refurbishment.
Building contractor, specialist interior fit out and facilities services
Hugh Stirling were proud to be Specialist Fit-Out contractors for Tennent’s Bar
www.hughstirling.co.uk Hugh Stirling Ltd, 87 Middlesex Street, Glasgow G41 1EE T: 0141 420 1666
59-61 Forrest Road, Edinburgh
PAOLOZZI
DESIGN FOCUS DESIGN FOCUS
E
dinburgh Beer Factory’s brand new Paolozzi Restaurant and Bar on Forrest Road briefly opened its doors to reveal a feast for art-lovers’ eyes before having to swiftly close again because of the coronavirus crisis. But we’re still able to take you through the design ahead of it re-opening hopefully soon. The team at Edinburgh Beer Factory, founders John and Lynne Dunsmore, have joined forces with Gino Stomaiuolo, owner Nonna’s Kitchen to open Paolozzi in a former RBS building. It’s the namesake of Scottish sculptor and artist Eduardo Paolozzi and combines an explosion of beer, food, and art to celebrate the Great Scot and wider Italian Scottish culture. Explained Marketing Manager, Kirsty Dunsmore, “The whole project has been inspired by the Edinburgh born ‘Father of Pop Art’, Eduardo Paolozzi - from the exposed industrial pipework, geometric shapes in the booth seating, colour accents, and sculptural bar, to Paolozzi artworks adorning the walls, toilet doors and kitchen surrounds.” She continued, “Even the building work has been a ‘Paolozziesque’ work of transformation - we uncovered a beautiful ghost sign under the old bank branch front, plus a portion of the old city walls on the inside. Both will be left uncovered, revealing the ‘sublime in the everyday’. It’s a beautiful building and it’s thought the sign dates back to famed surgeons instruments maker Archibald Young & Son Limited, who originally traded at that address.” And now for the DRAM verdict. A sculptural bar dominates the front area of the venue as soon as you walk in, beyond which is casual seating, while there’s plenty of natural light from ceiling and wall windows that bring a touch of the outdoors into the former bank recesses. Interestingly, and what we’re certain will become a big talking point, the old bank deposit vaults
BYCADDY JASON CADD BY JASON have been transformed into colourful toilets, which play audio clips of stories about Eduardo Paolozzi and some of his works. What pops out in the interior design of this long and brightly lit space are all the colours and the contemporariness of it alongside the traditional elements, like the beautiful exposed stone walls that remind you of this building’s architectural vintage. The ceiling has been painted white, plus there are several silver air vents that give it an industrial look and feel without overdoing it - plus an extension of the vents also hangs down over the exposed stone in the form of black metal-framed structures with matt gold insets. The furniture is a mixture of high tables and mustard yellow stools, plus there are some lovely blue corrugated banquettepaired with pink velvet chairs and white marbletop tables. Over the booths hang pendant lights. The monochromatic bar itself is relatively simple in its design and construction – like black metal shelving for the back bar and a white marble top bar. I particularly like the big white head sculpture that sits atop the bar. I’ve not come across anything like this before. Paolozzi lager and other beers from the EBF range, brewed less than five miles from the Restaurant & Bar, will be available to accompany a menu that has been designed by Gino, who will run the operation, and features ‘spuntini’ (Italian tapas-style sharing dishes served at the bar), antipasti, fresh salads, ‘build your own’ salumi and cheese plates, Naples style wood-fired pizza and some classic larger plates. Despite not opening at the best of times, I’m sure its interior design will be just one of many reasons Paolozzi will be packing them in once coronavirus recedes.
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INVERARITY MORTON HOSTED ITS TRADE SHOW IN EDINBURGH MID-MARCH JUST BEFORE THE REAL IMPACT OF THE CORONAVIRUS HIT. CUSTOMERS CAME FROM AROUND THE COUNTRY TO SAMPLE ITS LATEST OFFERINGS AND MEET SOME OF THE PEOPLE BEHIND THE BRANDS. WE DIDN’T KNOW IT THEN BUT THIS WAS ONE OF THE LAST TRADE EVENTS TO TAKE PLACE BEFORE EVENTS WERE CANCELLED. SO WE THOUGHT IT WAS BEST TO REMIND US ALL WHAT NORMALITY LOOKS LIKE.
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SUE SAYS @dramscotland
/dram.scotland
My mind is fried I don’t about yours. We have rewritten this magazine about half a dozen times. Just as we go to press the button there is another announcement. I was expecting the news to shut, and for everyone to stay home, and I was expecting the government to step in. But there are still more questions than answers, and unfortunately, none of us yet have the answers. But they are coming. The great news is that people furlonged will get paid for the next three months, and the self-employed too will get some cash. Business owners will have to apply for grants and loans but everybody will be doing their best to ensure that businesses will survive. We are all in it together and the trade is a resilient one. I have so many calls from people in far bigger organisations than most of the independent pub owners reading this and I can tell you they are just as scared, worried and panic-stricken as the next person. It is vitally important to look for your staff - but it is also important to make decisions that ensure that when this is over you can open back up and rebuild your businesses. Otherwise, there will be no jobs to go back to. We all know this but it doesn’t make it any easier. However having said that some businesses are handling the situation far better than others - Manorview came out right away, before the compulsory lockdown and closed, promising staff 50% of their wages, Lisini and Crawley Hotels too have stepped up to the plate - but a few have let themselves and everyone down. There is a way to do things, and a way not to do it, especially at this time. Employees have long memories! and staff will not want to return to businesses that let everyone down. I know no more than anyone else regarding the current situation but I do know the nature of this business, its people and employees and I think once the shock has worn off we will go into battle mode. That means planning for the future - you might not feel like that at the moment but give it a week or two. Remember when we do come back to the new normality people will want to go out and socialise and no doubt everyone will be more appreciative of what we all took for granted. That unplanned
meet-up, that coffee with a friend, meeting your mum and dad for lunch, celebrating birthdays, births and holidays. The worry has been about money and the economy, the wee fly in the ointment, the coronavirus, hasn’t been front of mind - but it is now. We need to keep safe - all of us. I hope everyone will adhere to the police and government advice now. Meanwhile, the pub companies doing their bit. As I am writing this I know that Star Pubs & Bar are not collecting any monies during April for rent and other bills paid through them. Once the situation becomes clearer they will provide additional help. Meanwhile, they are trying to assist their partners to get the grants available to them. The landscape may look different when we come back to work, but everyone will be looking at the same scene. So I am planning to make our 25th awards a mega celebration. It may be the first normal event after the summer, so over the next few months think of all the great bars and pubs in the trade and the people and let me know who you think should be celebrated. We will need to be getting people back into pubs as soon as we can. And I am happy to do whatever I can to help. I haven’t had a months break from my business in 30 years... I would imagine there are very few business owners out there who have. Even on holiday you are never on holiday! So this is going to feel weird, but a wee bit liberating too. For once there is nothing that I will have to be doing and nowhere I have to be. The main thing on my mind is looking out for my family and friends. I’m sure that is front of mind for you too. The mental impact is going to be immense. That’s where communication comes in. We have the ability to remain in contact online and through that wonderful invention - the phone. All you texters, time to pick up! I’m also at the end of the phone so feel free to call... 07901 555950.
DRAM DRINKS RETAILING AND MARKETING PUBLISHED BY MEDIA WORLD LIMITED UPPER FLOOR / FINNIESTON HOUSE, 1 THE STABLES YARD / 1103 ARGYLE STREET, GLASGOW / G3 8ND t: 0141 221 6965 e: news@mediaworldltd.com w: dramscotland.co.uk Publisher-Editor Susan Young • Editor Jason Caddy • Chairman Noel Young • Commercial Head Justin Wingate • Advertising Julia Smith Production Fiona Gauld, Jack Thompson • Admin Cheryl Cook The publishers, authors and printers cannot accept liability for errors or omissions. Any transparencies or artwork will be accepted at owner’s risk. All rights reserved. No part of this publication may be reproduced in any form without the written permission of the copyright holder and publisher, application for which should be made to the publisher. Articles published in this magazine do not necessarily reflect the opinions of the publishers. © Media World Limited 2020. Printed by Stephens & George Print Group. 34
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51%
18-34s drink coffee daily & drink more than any other age group*
3X
18-24s are 3x more likely to consume Jägermeister**
57%
Growth in the UK Coffee market by the year 2022***
ÂŁ2.5M
national launch campaign
Herbal Liqueur 33% abv
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