Greene King Pub Partners has appointed Chris Gott as its new operations director covering the north of England and Scotland. He joins the company from Ei Group, where he was divisional director.
The appointment comes as part of a restructure that saw Pub Partners increase its number of operations directors from two to three, with Mike O’Connor also promoted to the role of director for the south west. Mike Mannion continues as operations director and is responsible for the south east region.
The changes also saw the pub company significantly reduce the spans of BDMs to allow them to spend more time with each partner.
Chris said, “I can’t wait to begin. Pub Partners is a fantastic business with a well-invested estate of pubs which are in high demand from quality partners. It’s in a really strong position to deliver the best proposition in the market for partners and customers.”
Pub Partners managing director Wayne Shurvinton added,l “I’m delighted Chris has joined us and will be bringing his experience to bear as we push ahead with our three-year strategy to attract the best partners who we can work with to create great pubs at the hub of local life.”
Derek Johnstone, Head Chef at Borthwick Castle in Midlothian, is the only Scottish chef to have reached the finals of the National Chef of the Year contest.
Derek, who joined Borthwick Castle in 2017, will compete with nine other chefs from across the UK in the running to be awarded the title of National Chef of the Year 2020.
The winner of the National Chef of the Year 2020 competition will be unveiled at The Restaurant Show at Olympia London on 1 October.
Launched in 1972 and judged by a panel of more than 40 chefs from across the industry, previous winners include Gordon Ramsay, Alyn Williams and Mark Sargeant.
Securing his place in the finals with a creative interpretation of the competition’s first task, three courses of summer cuisine, Derek presented a menu of smoked haddock royal with Scottish asparagus and morels; grilled oyster and braised cheek of Hardiesmill’s Aberdeen Angus beef with Borlotti beans, chard and kibbled onions; and Alunga milk chocolate tart with Bunnahabhain whisky butter caramel and the first of the season’s Scottish raspberries.
Said Derek, “I was delighted to have reached the semi-finals in the National Chef of the Year competition last month, so to have a place in the finals of such a prestigious contest is just wonderful. I’m so proud to be representing Scotland on the national stage, and I’m already looking forward to taking on the challenge of the finals in London this autumn.”
Johanne Falconer, General Manager at Borthwick Castle, added, “Derek’s place in the finals for the National Chef of the Year title is a true testament to his dedication, hard work, professional skill and creativity. The whole team at Borthwick Castle is absolutely thrilled for him, and we can’t wait to cheer him on in the finals in October.”
Derek launched his career at a young age, winning the inaugural series of MasterChef: The Professionals in 2008 before going on to hone his skills working alongside Michel Roux Jr at Le Gavroche and Albert Roux at Chez Roux.
DAVID SMILLIE Portfolio Ambassador Maverick Drinks
Not only is David’s knowledge of the bar industry encyclopaedic and his contacts book creaking under the weight of all the names, but he made our ‘influencer list’ because he’s also the person behind the Glasgow Bartenders page on Facebook. This comes on top of 12 years’ experience in cocktail bars, hotel bars
and restaurant bars, in both his hometown of Glasgow, and in Australia.
Who is your biggest influence?
I suppose my big influence now is the current generation of hospitality professionals coming through in Scotland. It’s a hard bloody industry to become successful in and the hard work and skill on show is very inspiring.
What motivates you to do what you do?
My motivation is the wide eyed light bulb moment everyone gets when a penny drops on something they are excited about. Understanding a spirit production technique or tasting a something that blows you away. I’m lucky enough to seek out these moments for a living and the kick of seeing the knowledge
you’ve imparted having a physical reaction.
Have you noticed any trends in hospitality or the Scottish licensed trade?
I think, finally, we are seeing a return to what makes Scottish bars and restaurants world beating. Hospitality. You can have all the great spirits, wines, beers, food in the world but if your guest doesn’t feel comfortable enough to make a second, third, fourth visit you’re in trouble. And this only happens when great operators work in close tandem with great FOH teams.
How do you stay ahead of the curve?
I read a lot. Whether is traditional hard backs, Facebook articles, Instagram or websites all the knowledge you need to keep informed and relevant is at your fingers tips. The pieces of plastic and glass in our hands may be a source of apathy to knowledge but they are also our closest window to the world. Use them properly.
Joanna’s on our list because of her locally sourced and ethical approach to food. She and partner Kevin Small have worked in the trade, Joanna at The Admiral in Glasgow and Kevin at Distill in Finnieston.
Who is your biggest influence?
In general life my mother is everything – the strongest and sweetest woman I’ll ever know. With work, it’s really just my business partners! It’s pretty special to find humans you can work so closely with and still enjoy, I’m happy when I see them feeling good about what we’ve done and I’m very sure it goes both ways.
Have you noticed any trends in hospitality/the Scottish licensed trade?
Diversity – so proud of Glasgow and how fast it’s adapting to the ever changing streets. It feels fresh again, it’s pop ups and street vendors, new units opening every five minutes and most of the time is a new face. It feels brave and exciting, I can’t wait to see where it goes in the next few years.
How do you stay ahead of the curve?
I think it’s about not fearing change and always looking to learn which in itself allows you to stay ahead. When you get stagnant everything starts to feel regressive and deadened which is suffocating. Listening to voices around you – your staff, your friends, people that see the world from a different angle and then filtering things down in to pile
you can process. Or something like that…
MARK THOMSON Ambassador to Scotland Glenfiddich Single Malt William Grant & Sons
Mark’s passion and commitment to the Glenfiddich brand is unquestionable, and he’s always evangelical about passing it on. William Grant & Sons sponsor the Bar Apprentice category at the Scottish Bar & Pub Awards and each year Mark puts all the participants through their paces, while also guiding and mentoring.
He knows just about every bartender on the planet and seems to be on a one man mission to get them all fit – his cycling and running feats are legendary.
Who is your biggest influence?
My grandfather probably, who is sadly no longer with us. He was a whisky drinker and a real gent. Outside of that, I take many pointers from the likes of Dave Broom, Tristan Stephenson, Charlie McLean and Ronnie Cox – all of whom I am fortunate to call friends. Every time I’m in their company I learn something new- but all have a very different angle so there’s no one true influencer.
What motivates you to do what you do?
I have a genuine passion for whisky and have always enjoyed helping other to get interested in the spirit- but I was totally fed up with the usual boring, ancient and often irrelevant way people spoke about whisky today. I like to think I approach it in a more playful way whilst still dropping a few knowledge bombs . So seeing new people get into a dram for drams sake and dispensing with the “rules” is always
enough motivation for me.
Have you noticed any trends in hospitality/the Scottish licensed trade?
People, thankfully, moving away from listing whiskies by region. Whisky May have at one point been simple to classify, but it’s all becoming too complex with variants popping up from this distillery or that (which I applause)- but we really do need to stop pigeon holing a distillery style just because of its geographical location. No customers walk into a bar and ask for a whisky that only uses waters from granite hillsides in the production….
How do you stay ahead of the curve?
Not sure if this is aimed at me personally or the brand 😉 You keep listening to what’s out there. Never stop learning from it, stay passionate but don’t be a geek. You’ll get by I think.
Chef Jim Kerr is the new head chef at The Botany Bar & Restaurant on Glasgow’s Maryhill Road. Jim spent over six years as Executive Chef at Erskine’s Mar Hall where he cooked for many celebrities over the years including Kylie and Elton John.
Most recently he was at The Western Club, Glasgow. Jim Kerr’s menu at The Botany features classic Scottish cuisine made using seasonal and locally sourced ingredients where available.
It will also have an international flavour.
There will also be some celebrity favourites such as the Asian Hot and Sour Soup, loved by Kylie Minogue, who spent a week at Mar Hall while on tour, and the Salmon Teriyaki with jasmine sticky rice, which was a favourite of Elton John’s.
Jim Hamilton’s design fingerprints are all over many a great interior design in the Scottish hospitality industry. His recent work includes the fabulous re-design of the bar at Glasgow’s Radisson Blu, The Grahamston. It’s so creative and a real quantum leap in terms of hotel bar design innovation.
Who is your biggest influence?
I tend to be influenced by every day experiences involving a wide variety of people, and I take great inspiration
witnessing first hand people performing to the best of their ability. Whether that be an amazing craftsman (or woman) producing something intricate or very complex and making it look easy, a chef taking time to make a dish taste amazing but also placed to perfection on a plate, a mixologist crafting the perfect pour,n powerful song lyrics written beautifully, an upholsterer ironing out all the awkward details that most people can’t deal with or
a carpenter talking with great knowledge and care about timber species and their respective qualities.
What motivates you to do what you do?
My main daily motivation is the pleasure I get from seeing ideas develop into reality, ideas that might have started out as a scribble on a train, a plane, or in the garden or notes jotted down discreetly on your phone in the cinema. I often find a solution for an earlier thought or notion can pop up when you are in a more relaxed environment free of distraction. Late night/early morning is a good time for me. The notion of sitting at a desk staring at
a computer, waiting for motivation, or an idea to pop up in front of you, is in my mind counter intuitive. I need to be travelling, wandering around, talking to people, observing, asking questions and enjoying a wide variety of environments to fully open my mind up.
Have you noticed any trends in hospitality/the Scottish licensed trade?
The introduction of both fresh and faux botanicals, and other elements of greenery has also been a very evident
addition within Scottish interior landscapes in the past few years. They are popping up in many locations, and as well as being an interesting tool to play with, it does add a softer more natural layer to many venues. This in turn appears to have caught the appreciative attention of a very wide ranging audience. There are many traditionalists who detest the idea of faux planting, but given our climate and the quality of new products on the market my opinion has changed quite a bit re the merits of using these within social spaces.
How do you stay ahead of the curve?
For me if you can approach each project with an open mind and create interesting spaces that suit the demographic, then you have a good starting point before you add any layers of magic. I also hear the word narrative used aplenty when listening to people talking about the story or ideas behind a project. This clearly is an effective tool used by many, with the only danger being whether people can differentiate or walk the narrow tightrope between narrative and theme, with one being celebrated whilst the other is castigated.
Fraser McIlwraith has been working in the trade for 20 years and through his company, Dark Arts Drinks. His main influence these days is influencing his customer’s purchasing decisions in order that their revenues increase, while introducing new brands and drinks trends to customers
What motivates you to do what you do?
Working in Glasgow’s Vodka Wodka from 2002, I was motivated by getting customers excited and seeing the efforts that I made reflected in the face of the customer. It was around this time that I started getting excited by drinks trends and different ways to excite them. I went to The Bottle Shop on London’s Old Compton Street and in those days when the Internet was less prevalent, I picked up quirky products like Scorpion vodka and Cannabis vodka. I also made it my business to go to bar shows to bring the ideas back to the Scottish market. This still motivates me.
Who is your biggest influence?
I was Company Bar Manager for Buzzworks from 2009 for about six years and as one of the most senior members of the team and I’d have to say that MD Kenny Blair because of his determination, drive and organisational skills. He also gave the freedom to go out and discover the latest trends. Like allowing me to work in London private members’ club The Gaucho in Soho. Not many bosses would do that.
Have you noticed any trends in hospitality/the Scottish licensed trade?
I’d say shared experience through drink, like cocktail in a box, when all the cocktail ingredients arrive in a box for the customer to make. It’s fun for the customer and cost efficient for the licensee.
How do you stay ahead of the curve?
You’re attacking that one drink from 5 or 6 different angles, by making it profitable by adding value to their business. At a basic level this means that the drink is made well, that the components have been purchased
properly and that it’s all presented in a glass and looks appetising to the customer. I’m still learning and I like giving back because of all the people that invested in me.
The term ‘influencer’ is used to describe people who have an impact on those around them. This month we highlight some of the people we have identified as among the biggest influencers in the Scottish licensed trade. We put a few questions to them.
BLAIR BOWMAN Whisky Consultant & Author Edinburgh
Blair Bowman’s name is synonymous with whisky. He’s penned many an influential book on the subject, including The Pocket Guide to Whisky: featuring the WhiskyTubeMap and regularly hosts whisky training sessions and multi-sensory whisky tasting experiences around the world.
Who is your biggest influence?
I find inspiration all over, particularly in my globe-trotting for events and tastings. More recently, Prof Charles Spence from Oxford and his work on multi-sensory experiences has been a particular inspiration in creating new experiential tasting events.
What motivates you to do what you do?
The thing that motivates me most to do what I do, is to see people enjoying whisky and to see how that lights the spark in them. The urge to share it with them and hopefully encourage them to share it with others is what excites me most. Whether it’s through a tasting, an event or through my writing and other work, it’s the ability to create that tipping point from which people can spark their own urge to go off and explore the world of whisky.
Have you noticed any trends in hospitality/the Scottish licensed trade?
I would like to think I’m seeing a very slow move to whisky highballs, or whisky and mixers, which is very encouraging, but there is still a lot of work to be done to increase people’s understanding and appreciation, so that it’s not seen as being so sacrilegious. There is still lots to be done in the industry to change this.
How do you stay ahead of the curve?
I’m always looking outside the industry for inspiration. I have a list of mad ideas that I’m always adding to.
The term ‘influencer’ is used to describe people who have an impact on those around them. This month we highlight some of the people we have identified as among the biggest influencers in the Scottish licensed trade. We put a few questions to them.
We picked Anna Christopherson because she is one of the leading lights in the licensed trade when it comes to embracing all things green. Not only does she use as many sustainable products in her premises, and recycled furniture, but she also leads the way literally by running a jogging network that litter picks. She is frequently heard on radio commenting on green issues in the trade. Her and husband Mike’s bars include – Boda, Hemma, Joseph Pearce’s, Sofi’s, Victoria, Akvaare and Harrys. They are all located in Edinburgh.
Who is your biggest influence?
The customers and guests are my biggest influence. I get so many ideas just from talking to people. Lots of ideas and influences come from Sweden. My upbringing in a very small but active community has certainly had an effect. Still in Örsås – the village hall is the centre of the village and where everything is happening. My family has always been very involved in the community. Here in Edinburgh the local pub is the village hall of the neighbourhood. So our events are very much focused on what the community is looking for.
How do you stay ahead of the curve?
I look at different businesses not bars and restaurant but interior companies and i visit different cities to see what is happening. The big challenge is to find staff who wants to work in hospitality. The Brexit effect has already hit us and we can see it in numbers of job applications. We will struggle to find people that are really passionate about hospitality. The whole industry will need to be smarter and better to keep staff motivated and wanting to make hospitality a career. We are investing more in training than ever before and looking at our industries how they are working to retain the competence within the business.
What trends have caught your eye – in hospitality or the Scottish licensed trade?
The trend of drinking more non or low alcoholic drinks is definitely here to stay but people still want to go out and have fun. Our mocktail range is now 25% of the cocktail sales. People want an experience, to socialise and to have fun.
The term ‘influencer’ is used to describe people who have an impact on those around them. This month we highlight some of the people we have identified as among the biggest influencers in the Scottish licensed trade. We put a few questions to them.
OLI NORMAN Great Glasgow Institutions and Taverns
Glasgow entrepreneur Oli Norman made the list because he’s been moving and shaking and influencing for years. He is the man behind itison, and has led the way with innovative business ideas and practices throughout his career. Last year he brought the Glas Glow to the Botanic Gardens. Today he has full control of a seven-strong pub business. His portfolio includes Sloans, Brel, Maggie May’s and The Griffin, Epicures of Hyndland, Nick’s Italian Kitchen and Bar and Jacques in Finnieston.
Who is your biggest influence?
I’m inspired by lots of different people for different reasons but in a different life, I’d have loved to have been an astronaut and think the pioneers of the Apollo missions are really cool!
What motivates you to do what you do?
The genuine joy of seeing people smile from things that you’ve created and worked hard on. Whether that’s a beautiful space, an amazing product or an event that brings people together.
Is there anything new happening in your business?
Last month we launched our own charity initiative – itison us, giving those who need it most a chance to enjoy the same incredible experiences we offer our members. We continue to expand our portfolio of major events, alongside growing the company throughout the UK and we have just completed a major refurbishment and re-launched Epicures in Hyndland, creating a beautiful new space for the local community. So just a few things!
Have you noticed any trends in hospitality or the Scottish licensed trade?
One of the biggest challenges currently facing the industry is the home delivery market. Restaurants weren’t built or designed for home delivery but it’s the trend coming from across the pond that’s gaining real traction and momentum.
How do you stay ahead of the curve?
Create your own path, have your own ideas and look at the best in practice across all other industries and learn from them – be a sponge!
The death last week of Tartan Arms’ licensee John McQue has left a huge void not just in Bannockburn but across the entire trade.
The Tartan Arms was named Sunday Mail Pub of the Year at 2013’s DRAM Awards, an achievement of which John was extremely proud.
John Gemmell, Trading Director at Heineken UK, paid tribute to John, saying, “The family have owned the Tartan Arms for 125 years and John was immensely proud of the role that the pub played in the Bannockburn community.”
He continued, “It was the vibrant hub for all manner of sports clubs, social events, live music and great food. John was also immensely proud of his two pubs of the year awards, albeit they were 38 years apart.
“He was a major supporter of the Licensed Trade, supporting and attending events.John was a long standing customer through Scottish Brewers and on to Heineken UK. He will be greatly missed for his love of life.”
“There are plans to hold a memorial golf event in Aug with proceeds going to the Strathcarron Hospice.”
A huge turn-out is expected at John’s funeral at the Allan Church in Bannockburn on Thursday, June 6.
The term ‘influencer’ is used to describe people who have an impact on those around them. This month we highlight some of the people we have identified as among the biggest influencers in the Scottish licensed trade. We put a few questions to them.
JIM HAMILTON Jim Hamilton Design Glasgow
Jim Hamilton’s design fingerprints are all over many a great interior design in the Scottish hospitality industry. His recent work includes the fabulous re-design of the bar at Glasgow’s Radisson Blu, The Grahamston. It’s so creative and a real quantum leap in terms of hotel bar design innovation. That’s why he’s an influencer in the Scottish licensed trade.
Who is your biggest influence?
I tend to be influenced by every day experiences involving a wide variety of people, and I take great inspiration witnessing first hand people performing to the best of their ability. Whether that be an amazing craftsman (or woman) producing something intricate or very complex and making it look easy, a chef taking time to make a dish taste amazing but also placed to perfection on a plate, a mixologist crafting the perfect pour, powerful song lyrics written beautifully, an upholsterer ironing out all the awkward details that most people can’t deal with or a carpenter talking with great knowledge and care about timber species and their respective qualities.
What motivates you to do what you do?
My main daily motivation is the pleasure I get from seeing ideas develop into reality, ideas that might have started out as a scribble on a train, a plane, or in the garden or notes jotted down discreetly on your phone in the cinema. I often find a solution for an earlier thought or notion can pop up when you are in a more relaxed environment free of distraction. Late night/early morning is a good time for me. The notion of sitting at a desk staring at a computer, waiting for motivation, or an idea to pop up in front of you is, in my mind, counter intuitive. I need to be travelling, wandering around, talking to people, observing, asking questions and enjoying a wide variety of environments to fully open my mind up.
Have you noticed any trends in hospitality/the Scottish licensed trade?
The introduction of both fresh and faux botanicals, and other elements of greenery has also been a very evident addition within Scottish interior landscapes in the past few years. They are popping up in many locations, and as well as being an interesting tool to play with, it does add a softer more natural layer to many venues. This in turn appears to have caught the appreciative attention of a very wide ranging audience.
There are many traditionalists who detest the idea of faux planting, but given our climate and the quality of new products on the market my opinion has changed quite a bit re the merits of using these within social spaces.
How do you stay ahead of the curve?
For me, if you can approach each project with an open mind and create interesting spaces that suit the demographic, then you have a good starting point before you add any layers of magic. I also hear the word narrative used aplenty when listening to people talking about the story or ideas behind a project. This clearly is an effective tool used by many, with the only danger being whether people can differentiate or walk the narrow tightrope between narrative and theme, with one being celebrated whilst the other is castigated.
Fresh on the back of UK mental health awareness week ( 13-19 May 2019), more needs to be done to tackle mental health issues in the sector, says UKHospitality, and especially during an “increasingly acute labour shortage”.
The call came in response to a study by the UK Royal Society for Public Health, which found almost one-quarter (24%) of hospitality staff have sought psychological support or medication for mental health.
UKHospitality chief executive Kate Nicholls said, “These findings are obviously of concern. Many of our members already have programmes in place to support those dealing with mental health issues but it’s clear more needs to be done – especially if we are to encourage more British workers to consider a career in a sector with an increasingly acute labour shortage.
“These results reiterate the industry must work faster to provide valuable and committed staff with the support they need. In the workplace in particular, staff abuse from customers or colleagues should never be tolerated and businesses must always act firmly to protect staff.”
She continued, “By integrating this thinking into business strategy and investing more in supporting resources, businesses can show they are serious about offering staff a safe work environment. We work closely with charities such as Hospitality Action and the Licensed Trade Charity and help businesses and employees promote measures to ensure better mental health and well-being in the workplace. As a trustee of Hospitality Action, I have seen first-hand the dedicated efforts being made to develop employee assistance and support. UKHospitality is committed to helping on this front and will be signposting these services to businesses and employees.”
And you should also know that there’s a free mental health workshop on Thursday 23rd May at Edinburgh’s Scotsman Hotel, where you can learn about the triggers and how to cope with mental health in the licensed trade.
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