National Pubwatch is partnering with Drinkaware to provide members with free access to the alcohol education charity’s alcohol vulnerability awareness course to support the re-opening of the sector.
The online course equips bar and venue staff with the ability to identify alcohol-related vulnerability, including how to spot harassment and take steps to help prevent customers from coming to harm.
Adam Jones, Drinkaware’s director of business development and partnerships, said: “Supporting front line staff to keep customers from harm has never been more important which is why we’re delighted to announce this initiative. We must strive to ensure venues are safe for everyone including all employees who are integral to the success of a vibrant and enjoyable night-time economy.”
The free training is available to all sites and establishments that are Pubwatch scheme members regardless of size or location. Accessing the course is simple and direct through the Pubwatch website.
Stephen Baker OBE, National Pubwatch’s chairman said: ‘’Pubwatch schemes are leading the way in ensuring high standards are maintained in all areas of the operation. Most importantly people should be able to enjoy a good night out safely and responsibly without fear of being a victim of crime. Partnership initiatives such as this are designed to enhance the support customers receive from venues actively seeking to drive out crime.”
The Abandon Ship In Glasgow is marking the end of COP26 with a Berlin-inspired Pool Party Brunch this Sunday as it launches its new monthly party series.
The first party, described as ‘a playground for adults’, will feature a new menu, a prosecco bar, live music, tarot readings, arcade games, and even a nail bar in the toilets.
Speaking of the event, John Lynch, business development manager at Abandon Ship said, “It’s incredible that COP26 has taken place in Glasgow, but if you live or work here it’s been a bit frustrating getting in and out of town. So we’ve decided to celebrate and invite everyone back in for a party, what else?!
“It’s our first-ever brunch, so we’re going hard with the best of Scotland’s talent on the bill”.
The Cranside is undergoing a Christmas make-over and will open on 25th November as Glasgow’s biggest Winter Village.
For six weeks revellers will be able to enjoy traditional mulled wines and cider under festive garlands and foliage, fairy lights, mini Christmas trees and of course heater stands and a giant Christmas tree too. But there will also be a Kopparberg Cable Car Cabin seating four people which has been customised with fresh upholstery and subtle lighting for warmth and comfort – and hot cider on tap and an igloo – with comfy seating and warm rugs
Kopparberg Cabin
Throughout the festive season Cranside Winter Village Stage will host a variety of live entertainment with our resident DJs playing disco and club classics every weekend as well as Christmas drag brunch events.
It will still offer its usual mix of Greek, Italian and Chinese, but there will also be two new festive inspired food market stalls offering hot drinks, hot dogs and hot donuts!
IFor customers not brave enough to brace the cold, the Hygge Lounge offers an enclosed space and a cosy atmosphere, fully undercover for a sheltered night out with heaters and blankets to keep them snug.
Cranside Winter Village will open from 12pm until 11pm daily at 28 Tunnel St, Glasgow, G3 8HL from Thursday 25th November 2021 until Sunday 2nd January 2022.
Amber Taverns’ new pub in Kilmarnock is to be called the Standing Man – in a tribute to Johnnie Walker’s ‘Striding Man’. The pub’s logo features a man with a cane, top-hat, and tails. The pub explains that while the distillery has been moved they wanted to honour ‘him’.
The town center pub on Portland Street is due to open soon following its renovation and is planning its soft-launch opening in mid-November according to its Facebook page.
It will be serving a wide range of drinks and will show all live sport on its 10 Tv’s & Big Screen.
The Bridge Works in Linlithgow re-opened its doors in September following an extensive refurbishment by owners and operators, Buzzworks Holdings. The reception has been warm, with Sundays, in particular, proving to be very busy, with up to 350 covers over the course of the day.
And it’s easy to see why. An accessible location with parking, countryside views, an extensive beer garden – all the more important as Scots take to drinking and dining outdoors in all weathers – and a warm, cosy interior, all come together, resulting in something special.
The renovation cost £1.2 million, and is breathtaking, especially to those who may have been familiar with it previously. The Bridge Inn is a seventeenth-century coaching inn that, unfortunately, had been allowed to deteriorate over time.
Prior to the refurbishment, the Bridge Inn had been closed for at least five years. Work included an eye-catching exterior makeover, a brand new beer garden replete with sturdy astroturf, an extension, and a new mezzanine level.
Customers are welcome in the pub, a delightful nook that brings all the best things about your local to mind, or in the restaurant. There are plenty of tables, and those who eat in the mezzanine above will feel the benefit of privacy while still enjoying the atmosphere of the restaurant below.
Light streams in, even on grey autumn days, from a large skylight hung with greenery. The plant life serves to give the interior an element of life and vivacity without straying into garden centre territory.
The decor could reasonably be described as maximalist. No matter where the eye rests, there’s some new detail to capture the imagination. Rough stone wall against slate tile and wood, wrought-iron accenting on the bar. Brass metalwork against charmingly distressed pine, reclaimed pews repurposed as table seating. And the soft furnishings add to the overall comfort.
Tweed and tartan are used sparingly. Rather than the twee, shortbread-tin version of Scottish decor found in tourist hot spots, the use of these fabrics feels native and homey. Interspersed with tapestry covered cushions and bar stools upholstered in more quirky patterns, the whole effect is like an embrace. If we could use just one word to describe the Bridge Inn, it might be ‘snug’.
The playful mix and match approach to decor extends to the prints and art that adorn the walls. “Established in 1665, reimagined in 2021” reads one branded poster, and the skilful way in which tradition and the contemporary have been interwoven throughout the pub and restaurant reflects both the history of the establishment and the bright, modern approach Buzzworks is taking to food and service.
The menu consists of pub classics done well alongside new favourites. Offerings promise to be suitable for the whole family: sirloin and fish and chips are on offer, as are butter chicken, char shui bao buns, and burrata. The wood-fired pizzas, made with hand-stretched sourdough, are a particular highlight.
An impressive level of attention has been paid to dietary requirements. Gluten-free customers can pick from a menu curated specifically for them, while vegan and plant-based diners will delight in the variety of special meals. Black sesame glazed aubergine and a shallot tart are among the creative dishes on offer, and dairy-free chocolate cake and ice cream are tantalising ways to finish off the meal.
The Bridge Inn is one of Buzzworks Holdings’ thirteen venues across Scotland. The award-winning company is proud to offer an aspirational dining experience, though the Bridge Inn is proof of how this sort of luxury can meld perfectly with something welcoming and wholesome.
Kenny Blair, Buzzworks Holdings Managing Director said, “We’re proud to be investing in Linlithgow, it is a fantastic town.
“The Bridge Inn has been a unique and exciting project to work on. We hope to have delivered a venue that locals can enjoy and be proud of for many years to come.”
The response from Linlithgow locals has been enthusiastic and positive. There was huge excitement leading up to the opening of the renovated restaurant, especially as Covid difficulties set the opening back a number of times. From Wednesday 1st September, when the Bridge Inn opened its doors, the restaurant has been fully booked. “The response has been nuts,” said Deputy Manager Michael Anthony.
Evenings are busy, with booking for the restaurant a requirement. Michael explained the strategy for keeping locals onside: “We keep the pub for walk-ins to accommodate local trade. We don’t want to alienate the local crowd.” Even though the restaurant and mezzanine might be sold out, Buzzworks is keen to make sure that there’s always a seat and a warm welcome for Linlithgow natives.
The Bridge Inn manages something that should be impossible: it delivers warmth, welcoming decor, an impressive range of innovative, exciting drinks alongside staples such as Tennents and Heverlee. Good food done well, without pushing the envelope too far: the food on offer is the best example of its category, and perfect whether it’s a mid-week night out, a Sunday lunch with the family, or a celebration.
For Buzzworks, the Bridge Inn is an opportunity. This is not a refresh; this is a rebirth. Ingenuity, attention to detail, the location and the care and attention that have been put into this new venue are sure to see it become an unarguable part of the Linlithgow landscape.
Nightclubs and late-night venues across Scotland saw customer numbers drop significantly at the weekend as the Scottish Government’s vaccine passports scheme became enforceable.
A poll by the Scottish Hospitality Group – which represents some of Scotland’s most professional operators – revealed that some venues saw a 40% decrease in customers while in some cases the decline was as high as 50%.
Spokesman Stephen Montgomery called it a “weekend of unmitigated disaster” and issued a fresh call for the scheme to be scrapped.
SHG found that over the scheme’s first weekend, with its members alones, there were over 550 incidences where venue staff had to reject entry due to the customer having no vaccine passport, an ineligible vaccine passport, or a potentially fraudulent vaccine passport.
They also found a concerning number of reports of abuse of hospitality staff over rejections and queues at venues combined with continuing problems with the vaccine passports app and its update.
Some venues also reported that a number of staff had struggled with the stress of a “charged atmosphere” and have had to go home early from their shifts.
The information that the SHG gathered also highlighted the fact that the younger customers who did decide to go to a club knew about the requirement for a Vaccine Passport, but over 25’s were not as aware, within some venues, more than a third had not downloaded their passports.
Stephen Montgomery, comments, “The first weekend of the vaccine passports scheme has been one of unmitigated disaster – and that responsibility lies entirely at the door of the Scottish Government.”
“The Scottish Hospitality Group has been warning the Government for weeks that their vaccine passports scheme is not ready – but the Government’s attitude has been to tell us to ‘get on with it’ whilst offering no safety net of support for businesses or our hard working staff.
“The experience of this weekend shows that the result has been intolerable levels of abuse of our staff, and the creation of an atmosphere that will totally undermine anyone’s enjoyment of our night-time venues.
“We are clearly seeing venues being forced to close at midnight to take themselves out of scope of the regulation for reasons around recruitment and staff welfare.
“How can we rebuild customer confidence when we are the ones being faced with the customer anger and confusion , whilst being made to enforce this policy in law, which has been made simply to increase vaccination levels in the younger demographic?”.
“The reality is that it’s not vaccine passports that will end this health crisis. Government themselves have acknowledged that the solution is an acceleration of booster vaccinations. The Scottish hospitality industry as a whole, has paid enough for Government failures in this pandemic, and it’s time the Scottish Government scrapped this scheme altogether.”
Gin71 and Cup Tea Lounge which also incorporates a Gin Spa has been sold to husband and wife team, Alex and Andrew Craig, in one of the largest leasehold transactions seen in the Scottish Licensed Trade for some time.
Paul Reynolds decided to sell the business that he founded over 11 years ago to concentrate on his other restaurant business Stack & Still. He said, “I am so excited to see the opportunity for the business under the ownership of Andrew and Alex. I have loved building these brands and teams and I am sure that they are being passed over to new, young entrepreneurial owners who have amazing vision to grow the business in the future”.
The new owners intend to grow the brands ouside of Glasgow and the day-to-day running of the business will managed by incumbent Operations Director Sam Gove who has been with the business for the past five years.
Leading lights of the hospitality industry are once again asking members of the public to Be Kind when it comes to dealing with staff this weekend – as the dreaded vaccine passport rules are enforced.
Graham Chalmers of Radisson RED Glasgow – who launched the campaign early this year to help staff adjust to work post-lockdowns – has rallied musicians and venue owners to ask customers to understand staff are just doing their jobs, in a bid to prevent abuse or worse as workers are forced to demand evidence of double vaccines.
“The #bekindtohospitality campaign is all about the entire industry in all its forms coming together for the good of workers across the board.
“So while some of us are not necessarily directly impacted by new measures like the vaccine passport, it’s vital that we continue to shine a light on our friends and colleagues who ARE facing this difficult implementation and policy.
“Staff in nightclubs, music venues and indeed large-scale events will likely face abuse and unfair treatment by some members of the public who are unhappy with the measures – we just ask that everyone remember workers are only doing their jobs and in many cases won’t agree with the policies they HAVE to adhere to.
“As always, we just ask that wherever you go, just be patient, be respectful, be kind.”
Jon Fratelli asks the public to remember that everyone wants life to get back to normal but that it is “worth keeping in mind that the restrictions are not down to the staff in venues, like all of us they’re just doing their jobs
“If you’re heading out somewhere affected by the vaccine passport rules please try and remember that those working at the venue will be doing everything they can to make the best of what might be a difficult situation at first, so please do what you can to help them.
You’ll probably find that a lot of staff disagree with the new policies but they have no choice – so please, don’t take it out on them.
“We all want to be out enjoying music properly again, let’s do what we can to make things as normal and as safe as possible in the meantime.
“Please be kind to hospitality.”
“The reopening of the late-night economy has been very welcome after such a long time, but it has brought many additional pressures to bear on staff, many of whom were furloughed for 18 months” says Mike Grieve, Chairperson, NTIA Scotland and Managing Director, Sub Club
“There are so many existing issues, then throw in the confusion around ‘vaccine passport’ checks imposed by Scottish Government on late night venues, and it’s small wonder that people become impatient waiting to enter venues or to get served at the bar.
“This is why it’s really important for everyone to BE KIND to hospitality staff!”
Donald MacLeod, Holdfast Entertainment, Garage, Cathouse said, “The conditions our staff and operators are working under are simply intolerable – it’s almost impossible to provide the rich nightlife our country deserves and has always offered.
“Now on top of all the existing issues and curbs on freedoms – because that’s what they are – the vaccine passport fiasco is going to have a huge impact on businesses, on staff and indeed on customers who won’t be allowed to patronise the venues of their choice due to their own medical choices.
“I’m seriously concerned about the backlash staff will face as they are forced to turn away members of the public and enforce a system that’s intrusive and simply doesn’t work.
“Please be kind to staff – it’s not their fault, their choice or their decision. Your anger should NOT be directed at them, but at the government.”
Buzzworks Holdings is living up to its reputation as one of The Sunday Times Best 100 Best Companies to work for in the UK having just created a Wellbeing Day for employees which saw the business close for one day and all 500 team members enjoy a day focussing on wellbeing and mental health. Now the company has also revealed it is closing the business on New Year’s Day to give all employees time to spend with their own families.
The business initially closed every venue in its portfolio at the start of October to allow its team the time to enjoy each other’s company, take part in outdoor activities and have a good time.
The activities included horse riding, paintballing, inflatable activities, boat trips and a spa day, mud run, tree top adventure and jungle rumble.
Lauren, a Buzzworks team member, said, “The Wellbeing Day was a fantastic experience from start to finish. After the uncertainty facing those working in hospitality over the past year and a half, alongside the various lockdowns we experienced, it was great to be able to take a day to focus on our wellbeing, whilst having fun and getting to know each other better.”
Kenny Blair, Buzzworks Holdings MD, said, “We are really pleased with how well the introduction of our new Wellbeing Day went down with the team. Our goal is to create a happy and positive environment for everyone and seeing how much fun was had by all during the Wellbeing Day made all the hard work worth it.
“This is just one part of an ongoing programme of initiatives that support our people in work and at home. We can’t wait to plan our next wellbeing day and continue to give our staff the rewards and support they deserve.”
Following on from Wellbeing Day and in keeping with their wellbeing strategy, Buzzworks will also closethe whole business on New Year’s Day to allow workers to spend time with their loved ones.
Kenny added, “We’ve made the decision that we will be closing our restaurants on New Year’s Day for the first time. Despite it being one of the busiest dates for us, we appreciate all the hard-work our staff consistently put in, and want to ensure they can spend an extra special day with their families.”
The thirteen venues include Scotts in Troon, Largs and South Queensferry, Vic’s & The Vine in Prestwick, Lido venues in Prestwick and Troon, The Tree House in Ayr, The Long House and The Duke in Kilmarnock, The Mill House in Stewarton, The Corner House in Kilwinning, The Coach House in Bridge of Weir and their newest venue, The Bridge Inn in Linlithgow.
Buzzworks is currently ranked within The Sunday Times Best 100 Best Companies to work for in the UK for the fifth consecutive year. www.buzzworksholdings.com
Pubs, bars & clubs benefited from a 43.5% boost in September according to a new report from Barclaycard. This was due to a combination of a return to work and after-work gatherings as well as an uplift from entertainment. Entertainment saw its strongest growth in more than two years (+28%), with new film releases, gigs and theatre shows encouraging Brits back to venues. Hospitality and Leisure more generally was up 7.8% but restaurants saw a decline of 2.1%.
The decline in restaurant spend may be flattening out with this week’s Market Recovery Monitor noting that there are signs of green shoots in the casual dining market.
It said, “After sustained growth in the 2010s, the casual dining segment has been substantially reduced during the pandemic. In this sector, the number of restaurants fell by nearly 1,300 between March 2020 and September 2021—nearly a fifth of the pre-COVID total. However, the downward trend has slowed lately, with (closure) numbers clipped by just 0.6% since July, and many casual dining brands are now dusting off expansion plans that were shelved 18 months ago. Further casualties are possible in this segment, but new openings, from ambitious start-up groups as well as established brands, are likely to gather pace”.
Raheel Ahmed, Head of Consumer Products at Barclaycard said: “The return of pupils and workers to schools and offices helped many sectors to see strong uplifts in September. Pubs, bars & clubs and the entertainment industry benefitted from post-work socialising.
“Consumers are, however, starting to feel the impact of rising prices on their personal finances, which is also hampering confidence levels.”
Jason Caddy headed to Greenock recently to catch up with andrew,the man credited with reversing the fortunes of Lithgows
Licensee Andrew McQuade reversed the fortunes of a rundown Greenock pub during the pandemic to such an extent that Lithgows made it to the Kopparberg New Bar of the Year finalists at the 2021 Scottish Bar & Pub Awards.
He took on the leasehold from Hawthorn Leisure during the first lockdown in March 2020, refurbished it shortly afterward, and brought in a whole new team to run it.He’s also been leasing The Cabin in his native Clydebank from Rosemount Taverns for four years and employs 20 staff between the two through his company, Quade Leisure.And all this from a man that is only 32 and who also turned his own life around.
Said Andrew, “I was on benefits seven years ago. I genuinely have come from nothing. I saved up the money for my first lease and have continually re-invested the money I have made back into the bars and it’s definitely paid off in customer loyalty and sales.
“Lithgows had such a tarnished reputation before I took it on that the council were initially very interested in what
I was doing, but they’ve since eased off now that they can see I am running a very different operation to how it’s been in the past.”
Lithgows award nomination was a massive boost to the entire team and Andrew never imagined getting this type of industry recognition so soon after starting his pub company.
“It was such a shock to be nominated let alone make it to the finals against the likes of Moskito in Glasgow when I have only been doing this for four years and am relatively new to the game.
“It was such a massive boost and I was so proud of achieving this and of my team.A guy from a council estate wouldn’t normally be at an event like that, but I worked hard for it and was honoured and humbled by it all.”
What was it that lit the spark in Andrew to start building his own pub estate?
“I grew up in Faifley just outside Clydebank, in an average family. My step-dad went out to work and my mum was a stay-at-home mum. I wasn’t born into money. I didn’t come into money. I have got where I am through hard work and determination and the spark was lit by me wanting to get out there and make something of myself.
“ I don’t want to be stuck in a job where someone is determining my wages. I would rather work for my money and bring something new hospitality. For example, I created the entire list of 60 cocktails at Lithgows myself and I am extremely passionate about food, drink, and the hospitality industry.
But things haven’t always been a picnic for Andrew – who is extremely hands-on in both businesses.
“This career path has cost me blood, sweat and tears – it can be extremely hard going at times and there are companies out there that have a financial cushion or family legacy. I don’t have that – but this only spurs me on to work even harder and I’m not averse to rolling up my sleeves and mucking in.
“I work in the kitchen every weekend and in the bar at Lithgows, and in The Cabin too. I’m still very hands-on and like to see who my customers are by working six days a week.”
Let’s rewind a bit to when Andrew took on his first lease. After working in Glasgow nightclubs for G1, The Court Bar in the Merchant City, and training as a barber and barbering in his 20s, he decided to ditch his scissors and get serious about his future in hospitality.
“I stopped barbering and was working for Kained Holdings as a manager and loved it and it was then that I decided to spread my wings and do my own thing and saved up enough money as a deposit for my first lease.
“I was looking for a certain type of bar so I emailed the Rosemount Taverns’ MD Craig Bruce, a great guy, and spoke to him and he took me over to Clydebank to show me the Cabin and I took it there and then.”
What was it about the Cabin that captured Andrew so that he was able to make such a snap decision to take it on there and then?
“It’s a great bar and I knew it was for me. It’s got a lovely old traditional bar and the first thing I did was sit at the bar and order a drink as I waited for Craig, and the staff and customers made me feel so welcome and I instantly knew that this was the place for me.There was another guy interested in it too, but I got it and signed for it before he got a look-in.
“I kept the staff on for a few months, and while they were great, that arrangement didn’t work out so I brought in a whole new team and renovated the place.
“It’s fair to say that it was just ticking over and the sales were below average and the stock was fairly basic. I introduced over 40 gins into the place and this was all done on instinct. No market research or anything, plus the staff told me that it would never work. Now gin is my biggest seller.
“It also had just two whiskies and I now have over 20 odd whiskies in The Cabin. I’ve introduced a lot of craft beers too, like Innis & Gunn, that was never heard of in Clydebank and introduced some beers from the Hidden Lane brewery and they all started going through the roof.
“As word got around, people started to come in and I introduced a quiz on a Thursday which is maxed out and other entertainment, like ‘The King of Swing’ on a Saturday afternoon and you can’t get a seat. Before I took it on you were lucky if there were ever five to ten customers on a Saturday afternoon.”
Finding the right staff and management and adopting a clear training ethos with a customer service focus was ranked paramount by Andrew at the time and still is.
“The staff focus on upselling all the time and I tend to hire people with experience, like manager Heather Fisher, who was previously the manager of Jon Browns in Clydebank and this was a huge player in the town for years. She does all staff training and she’s excellent at her job.”
Then came the opportunity for bar number two in the form of Lithgows.
“I got the lease for Lithgows from Hawthorn Leisure during the first lockdown and it was just ticking along really. That’s all. When I first saw it, it was in a bad way, I’m not going to lie.
“The interior (which is now a lovely grey colour) was bright red, the carpet was all dirty, and the paintwork was manky. The curtains were caked in dust, the upholstery was slashed and there was a big football mural covering one entire wall.You get the picture. It was such a wasted opportunity but I could see the opportunity instantly.
“I traded the bar as it was for a few months to generate some more money and then I invested it all into a complete renovation and I bankrolled all the cosmetic changes while Hawthorn Leisure paid for any structural repairs like in a part of the ceiling where there had been a leak and it was in danger of collapsing.
“I brought in new staff and trained them and widened the offering behind the bar and started doing food, and when we first opened properly after the restrictions were lifted, there was a two-week wait on tables for food. I think that I’m doing something different not only for Greenock but also for Inverclyde.”
Andrew’s businesses have so far not been affected by the industry-wide staff shortages but he’s fearful of slow, late, and cancelled deliveries soon being felt by the customer.
“I’ve been very lucky with my staff. I’m not facing the same shortages as other operators are and this has been a curse for so many of them. Ryan Noble is my general manager at Lithgows and he’s phenomenal at his job and brings his hospitality as well as events management experience to the role.”
“All my other staff have remained with me throughout the pandemic too, and I incentivise them to stay by paying the living wage, fair rotas, such as no back shifts onto early shifts, and lots of discounts of up to 50 per cent on food and drink across both units. I also run staff bonus schemes at certain times of the year.
“None of my product lines have dried up yet so the customer hasn’t noticed anything different yet, but I’ve had several meetings with brewers lately and they’ve warned me that they are running low on certain products so I fear that it won’t be long before there’s an interruption in my supply.”
What about the future? Any plans for leasehold number three for Quade Leisure or is he quite happy with his lot?
“All I can say at the moment is that Hawthorn Leisure approached me about another lease recently and I have been to see it and I’m very interested but I have to keep it under wraps.
“All being well, I hope to open it in the next six months and I can see me taking on more leaseholds after that too, now that I know how much work is required for each business.”
Andrew’s also been making more of an effort to tear himself away from the businesses as much as he can and take his mind off the day-to-day demands of running two pubs.
“I have just started saxophone lessons to try and switch off from the job. Not easy in hospitality. But I’ve heard that you can get lost in the moment when you’re learning to play an instrument and that’s what I’m hoping for more of in the months to come.”
He’s also got a wee holiday home in Wemyss Bay and was heading down there for some well-deserved time off with friends visiting from Wales once I bid him farewell.
The Old Forge in Knoydart that is undergoing a community buyout has been awarded £508,000 this week after a successful application to the Scottish Land Fund.
The Old Forge Community Benefit Society will use the funds to support the purchase and redevelopment of the pub. Within the grant, £380,000 is assigned to support acquisition costs of the pub, and the remainder is assigned to land & building tax, legal and conveyancing costs, and other administration costs including essential repairs the employment of a project officer.
In a statement the CBS outlined how the funds would be used saying that “The Old Forge is on the market for offers over £425,000, but that figure does not include the owner’s asking price for goodwill of the business. We are currently working with the owner to undertake an independent valuation of the goodwill, and once this has taken place we will be able to assess and submit an appropriate offer”.
This follows the Community share offer which raised £256,035 in a record-breaking 4 weeks, and easily surpassed the share raising maximum target of £200,000.
Chef Brian Home, who has worked under the helm of Andrew Fairlie and Michael Roux, has taken over the Kirkhouse Inn in Strathblane.
Dating back to 1601, it features 15 bedrooms as well as the newly refurbished Wild Thyme Lounge, the 1601 bar and a landscaped beer garden. Interior design specialist, John Amabile is currently creating a new fine dining restaurant, The Finnich, which will open next month.
Said Brian, “The Kirkhouse has been welcoming guests for hundreds of years but latterly, for many reasons, it had become neglected.
“When we saw its spectacular location and the busy thoroughfare right on its door-step it was easy to see the potential it offered. We have big plans and have already invested around £100,000 in changes which customers can already see the benefits of and have overhauled the menus to ensure they are far more appealing.”
Glasgow’s Radisson RED is putting on its fundraising hat and staging not one but two fund-raising parties in its RED Sky Bar to support The Beatson, The Catherine McEwan Foundation, St Andrews Hospice and licensed trade charity The Ben.
The fundraising gigs kick off on October 16 when Colours and Streetrave, who staged countless stream events through the lockdown periods,and now they are back to mark the launch of their Lockdown Legends Box Set with a party IN PERSON in the Radisson RED Sky Bar.
The line-up includes Jay Weardon, back to back with Darren from 808 State, playing a Manchester 89-91 set, plus Michael Kilkie, Collin Patterson, Billy Morris and Stevie Green.
The event is a fundraiser for The Beatson, The Catherine McEwan Foundation and the St Andrews Hospice and runs from 6pm-1am and tickets are available priced £10 from Skiddle.
Streetrave’s Ricky Magowan comments, “On Sunday the 29th of Dec 2019 we celebrated 30 years of STREETrave with a sell-out gig at the legendary Sub Club, little did we know that this would be our last show before COVID hit our world.
“So we planned to bring Streetrave into your homes via live streams. DJs and acts from near and far stepped up to the virtual DJ box and produced some of the most streamed sets on the planet from venues like The Radisson RED Sky Bar which boasts the best backdrop in the UK.
“18 months later we have 10 incredible streams, 100 mixes, and a staggering 10million global views! But best of all, you the Streetrave family have helped raise over £100,000 for Scottish charities who were massively hit by the pandemic.
“And now we are celebrating with a live party in the Radisson RED Sky Bar featuring some of our favourite DJs, with all funds from tickets going to The Beatson, St Andrew’s Hospice and the Catherine McEwan Foundation.”
The second fundraising takes place on October 29 with Groove City Radio broadcasting the bash. Sub Club legend Harri plus the hotel resident DJs Beth, Hyslop, Austin, Vilmos and Woody will be joined by Groove City Radio stars Paul Mulholland and Jay Gunning, with the party running from 5pm until 1am.
Graham Chalmers, the hotel’s curator comments: “The Ben is a charity that’s needed more now than ever, the work they have done over the last couple of years has been priceless in saving businesses, careers, jobs and indeed lives.
“We are proud to work with them in any way we can, and staging this party to raise money and help promote the work they do is a privilege. So please dig deep and support this fantastic cause.”
Tickets are available from Eventbrite priced £10, with a free drink on arrival included.
Chris Gardner, Chief Executive of The Ben, comments, “Thanks to the team at the Radisson RED for their continued support, it’s good to know they realise that this is an ongoing problem and that the BEN are here, as always, to assist. Along with your help we will make a difference. To apply just pick up the phone or email me and we will see what we can do, it’s simple, effective, confidential, personal.”
Star Pubs & Bars has launched a free cocktail menu builder to help its leased and tenanted licensees capitalise on a post lockdown boom in cocktail sales and aid their pandemic recovery.
Data from Star’s Just Add Talent (JAT) managed operator pubs reveals that cocktail sales have doubled since pubs reopened in May, with cocktails now accounting for 25% of spirit serves in the average pub. The increase has contributed to a 44% surge in spirits’ share of wet sales. Spirits are now the second biggest category at JAT pubs after beer and ciders.
The new cocktail menu builder is supported with its own website supported by major spirits suppliers such as Diageo, William Grant & Sons, and Bacardi-Martini.
The service enables licensees to access over 450 different cocktail recipes and create personalised cocktail menus and includes the images, spirits logos as well as listing templates that are needed for menu production.
Star Pubs & Bars spirits category buyer Ben Ko-Nkengmo said: “People stayed close to home for 18 months due to the pandemic. Many rediscovered their local pubs and wanted them to provide more sophisticated serves such as cocktails that they’d normally enjoyed on nights out in town and city centre bars. Serving cocktails is no longer a ‘nice to have’ even for community pubs. Customers expect at least a capsule menu of four really well-made cocktails. This trend will be amplified in the festive season when pub-goers look to treat themselves.”
Rick Houston introduced a menu of 15 cocktails to his premium local – The Cartvale at Busby. Says Rick: “Pubs that don’t offer cocktails are missing a trick; everyone loves them. They give us a significant additional income stream accounting for 7% of our food and drink sales. They also add an element of theatre and wow factor to The Cartvale that customers really enjoy. We’ve sold £37,000 of cocktails over the summer and are now looking to refresh our menu for the winter. The cocktail menu builder will be a great source of inspiration. It isn’t restricted by brand or spirits producer, so fills a real gap in the market.”
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