Buzzworks Holdings is partnering with Apprenticeship in Hospitality Scotland (AHS) to deliver a two-year Modern Apprenticeship in Hospitality Services for anyone aged between 17-24 years old, providing an industry-led hospitality apprenticeship programme developed to offer an alternative to university.
The partnership comes in the face of ongoing UK-wide hospitality recruitment issues involving both chefs and front of house staff to showcase the sector as a viable career for young people and provide the opportunity to learn the skills needed to thrive within the industry in order to produce the next generation of talent.
Buzzworks Holdings employs 500 staff and has been named in The Sunday Times Best Companies to Work for consecutively for five years running, and as part of their training, the Ayrshire based company will now be offering staff the rare opportunity to take part in the apprenticeship programme to achieve recognised qualifications within hospitality.
Nicola Watt, Head of People at Buzzworks, said, “As a proud partner of the Apprenticeship in Hospitality Scotland, we aim to inspire the next generation of hospitality professionals and support them in building a successful long-term career within the industry.
“Despite a tough 18 months for everyone within the sector, we are committed to ensuring that the hospitality industry will come out the other side stronger and bigger than ever. As a business we are excited to both welcome and work alongside the future of hospitality within our venues and we can’t wait to see where this innovative partnership leads us.”
Successful applicants will spend six months in four key departments to develop the necessary skills and abilities to achieve a SCQF Level 5 in Hospitality Services, whilst AHS will also provide a programme to restaurants through its Apprenticeship in Professional Cookery – which will see young professionals complete two years in Professional Cookery (SCQF Level 5).
Angela Newton, AHS Co-Ordinator, added, “‘The Apprenticeship in Hospitality Scotland is delighted to welcome Buzzworks as a new partner and look forward to working together with them to support their new apprentices”
To find out more information about Buzzworks Holdings and their current vacancies across both front of house and kitchens, visit www.buzzworksholdings.com/careers2
A ‘Best Companies Pulse Survey’ completed by Buzzworks’ staff two months into lockdown showed increased engagement levels with team members expressing their optimism for the future and being reassured about their job security. The consideration of team wellbeing and Buzzworks’ strong social conscience through its charitable activities were also high scoring factors.
Said Buzzworks Holdings MD Kenny Blair, “We’ve received amazing feedback from our team about keeping everyone informed, and ensuring their health and wellbeing has been continually supported – it’s fantastic to see this officially recognised by Best Companies.
“We knew from the beginning of lockdown that keeping our team informed and engaged, whilst providing a programme of fun activities focused on health and wellbeing would be key to our engagement strategy. We are a people business and ensuring our team all still felt connected to Buzzworks during lockdown was paramount. We witnessed fantastic uptake in all of our activities with regular high attendance to our virtual events, competitions and training sessions.
“From the outset we made the decision that our messaging would be regular, transparent and always based on fact.What Buzzworks also focused on was managing expectations with 360 degree communication, so our people were able to raise concerns and get answers as quickly as possible. A daily blog was released each night to keep our people informed of company news, Government updates and upcoming activities.
“Our team are creative, selfless and talented and I believe the training and charitable activities we led and encouraged through lockdown reflected these qualities and enabled us to keep the team engaged and prepared for reopening – allowing us to quickly get back to making people feel great through hospitality.”
Buzzworks Holdings operates twelve venues including 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 Duke in Kilmarnock, The Mill House in Stewarton, The Corner House in Kilwinning and The Coach House in Bridge of Weir.
A group of chefs and front of house staff from Buzzworks Holdings working to help feed Ayrshire residents through the COVID-19 crisis, has surpassed cooking 40,000 meals in just nine weeks.
The joined forces with Ayrshire charity Centrestage, as the demand for meals to feed vulnerable locals rose when the Coronavirus lockdown came into effect.
The team, headed up by Buzzworks chef director Trevor Garden (pictured), have been working five days a week, creating wholesome meals with ingredients kindly gifted by charity Fareshare, public donations and Buzzworks own suppliers.
Said Trevor, “With the kitchen at Centrestage equipped for only producing around 1,000 meals per week, we have relished the challenge of putting our skills to good use and producing over 5,000 meals for those in need on a weekly basis.
“The dedication from both chefs and our front of house team, who have been integral in packaging up each meal to be distributed, makes me incredibly proud and to have already ensured 40,000 meals have gone out to people facing hardship and difficulties in the communities we work, I’m sure that we are helping to make a difference.”
The team receive weekly ingredient donations and are then tasked with creating meal plans that can be dished out on a large scale.
Paul Mathieson, CEO at Centrestage said,” This challenging time has significantly impacted many people across our communities. Our priority at Centrestage during this pandemic has been to support where we can. The unprecedented volume of food and meals that have been required for our community due to Covid-19 could have overwhelmed Centrestage if it were not for the offer of support from Kenny, Trevor and the staff at Buzzworks. The team of volunteer chefs and front of house staff are creating thousands of meals each week at our Kitchen in Dundonald, supporting the health and wellbeing of over 1100 people per week across Ayrshire.”
Alongside providing volunteers to help Centrestage, Buzzworks has also given use of its Bakehouse premises to store cooked meals safely, whilst its refrigerated van has helped distribute thousands of meals to those who require them.
Colin Blair, Buzzworks Chairman, said, “Supporting charities and communities where we operate has always been a key pillar for Buzzworks for many years. However, in these unprecedented times it has never been more important to give back and we have been truly inspired by our selfless team going above and beyond to help those who require it. Our suppliers have also been fantastic in this effort, kindly donating ingredients and supplies, helping us to surpass 40,000 meals and counting.”
Buzzworks Holdings has released a sneak peek of Prestwick Vic’s & The Vine before it opens its doors next month.
The former Elliots bar and restaurant on Main Street is currently undergoing a seven-figure refurbishment, with designer Jim Hamilton leading the project.
The new-look venue will boast a stylish new look, including a hand painted feature ceiling, authentic fireplace and a new glass roof in part of the bar.
Kenny Blair, Buzzworks Managing Director, said, “The countdown to opening is well and truly on and we are excited to share these images to give our loyal customers a flavour of what to expect when Vic’s & The Vine opensits doors next month. “Refurbishments are taking shape and the transformation has already been incredible. We’re certain that Vic’s & The Vine will appeal to all – whether its families, couples or groups of friends – providing one of the best day to night venues, not only in Ayrshire, but throughout Scotland.”
Vic’s & The Vine will be a venue of two halves. The 150-cover Vine restaurant will also incorporate a private dining area. The Vic’s bar is, say the company, a modern take on the traditional bar, featuring live sport and entertainment seven days a week, with screenings in 4K.
Buzzworks Holdings, the family business that manages 11 venues across Ayrshire and east Scotland, has reported an increase in turn over, up 9 per cent from £14.8m to £16.2m, for 2018.
Pre-tax profits for the company ‘continued to be positive’, with the company investing £1.8m during this financial year on new venues, its existing portfolio and staff development. The annual results also identified a six per cent increase in employee numbers (rising from 438 in 2017 to 466 in 2018).
Kenny Blair, Managing Director at Buzzworks Holdings (pictured with brother Colin and sister Alison), said, “2018 has seen the business grow further, as we opened our first venue outside of Ayrshire in Bridge of Weir. Now with two sites in the East and further negotiations on sites 13, 14 and 15, we are forging on with our planned growth strategy for the future and the focus is on making 2019 even more successful.
“Even with industry wide challenges including
rising supplier costs, alongside the uncertainty of Brexit, we have
continued to not only increase our turnover, but invest heavily in both
the portfolio and our people.
“Our staff are what define us and are integral in
creating the foundations of a long term, successful hospitality
business. So much so, we have spent more than £100k in the last year
alone to introduce industry leading work life balance
initiatives for our people, including decreasing the working week
without decreasing pay and paying overtime for every hour worked or time
in lieu. We have also increased our training initiatives to encourage
personal growth and development for everyone within
the company.
“Providing a positive working environment for all
staff, along with the knowledge and tools to deliver an exceptional
experience to our customers, is key to not only building Buzzworks up
year on year, it ensures we attract and retain the
best talent within the industry.”
For the third year running, Buzzworks was identified in the Sunday Times 100 Best Companies to Work for in the UK list.
Buzzworks Holdings has been crowned Ayrshire’s Best Business.
The hospitality group took home the title of Best Business with more than 51 employees at the latest Ayrshire Chamber of Commerce Business Awards.
Buzzworks operates eleven venues including Scotts in Largs, Troon and South Queensferry, the Millhouse in Stewarton, Elliots in Prestwick and Lido in Troon,
Managing Director Kenny Blair attended the ceremony to collect this award on behalf of Buzzworks. He said, “It was an honour to be crowned Ayrshire’s Best Business. The roots of our business remain firmly in Ayrshire and we are proud of the service we provide to customers and our teams in all the communities we work in.
“We continually invest in training to maintain high service levels and are committed to supporting local causes. A big thank you to Ayrshire Chamber of Commerce and congratulations to the whole Buzzworks team.”
Val Russell, Chief Executive at Ayrshire Chamber of Commerce, said, “My congratulations to all the winners at this years’ Ayrshire Business Awards, what a thoroughly great night it was. Chatting with the judging panel it was obvious just how difficult a job they had in selecting a winner from each category due to the extremely high standard of entry.
“I’d like to thank all of the judges led by Chairs, Walter Smith and Gail Anderson for giving their time and expertise to the Ayrshire Business Awards. Thanks also to our sponsors for their continued support in making the Awards the continued success it is.”
The Ayrshire Chamber of Commerce Business Awards took place on Friday 12 October 2018 at Ayr Racecourse. http://www.buzzworksholdings.com
The sun rises in the east and Buzzworks Holdings is also on the rise in the east of Scotland after confirming the purchase of The Bridge Inn in Linlithgow. The redevelopment will represent a £750,000 investment and create 40 jobs in the local area and is due to open next year. The Bridge Inn, which was vacant at the point of sale, was originally a coaching inn and dates back to 1660 and the refurbishment work is due to start later this year which will include extending and modernising the current property. When finished, it will feature a bar, restaurant, private dining room and outdoor courtyard space, which Buzzworks will manage as part of its House collection. Colin Blair, (right) Buzzworks Holdings Chairman, said, “Branching out from the west of Scotland is an ambitious move for us, but one we are really excited to develop. We can’t wait to open the doors of Scotts South Queensferry and then start work on our next project in Linlithgow. “The Bridge Inn has a lot of history and character, which makes it a perfect addition to our House collection. It will be a stunning venue with a welcoming, relaxing atmosphere featuring our trademark contemporary twist. What’s more, we will be providing a number of excellent employment opportunities for the local area and beyond.” Buzzworks’ first venture in the east of Scotland is Scotts bar and restaurant at Port Edgar Marina, South Queensferry, which will open in the next few weeks.
The Tree House in Ayr re-opened at the end of last year after a £400,000 transformation by owners Buzzworks. The restaurant, which has been owned by Buzzworks for the last decade, now joins the group’s House brand venues after a slight alteration to its name (it was formerly known as the Treehouse).
The venue, which is situated on a prominent corner site in the Sandgate, now appears bigger, lighter and much airier following the transformation which has seen the restaurant’s design brought into line with its sister venues which include The Mill House and The Corner House – all of which have been designed by Jim Hamilton.
The restaurant’s capacity has increased to 100 covers, with the addition of stylish booth seating and an exclusive private dining area for up to 20 guests situated in an area which was formerly the venue’s bathrooms. They have now been moved through to the back area of the restaurant, on the way to the outside area which is itself currently undergoing a transformation.
The entrance has been reconfigured and instead of coming directly into the restaurant there is now a small gateleg at the door, which takes you to the right and then left into the main bar area.
To the right as you come in there is a feature wall – a wooden framed glass partition which separates the private dining area from the main restaurant. During the day, however, this area is also utilised for diners. It features an exposed stone wall and a black and white tiled floor, a faux fireplace with bric-a-brac on the wall above. This area looks like it has always been there, despite the fact it has just been created.
The bar has now become a feature in its own right – stretching almost the length of the wall, and the wall of the bar is now vertically tiled with Mediterranean-like white and tiles – while the back gantry shelves have all been refreshed and have been back lit with a refreshing neon green light (which no doubt changes colour) with the glass wear suspended on a rack above the marble-topped bar.
Directly opposite the bar there are two large high booths – upholstered in deep red leather and accompanied by dark green upholstered stools – these booths present customers with the perfect opportunity to survey all that is going on at the bar. This area also has a few posing tables. The height difference between this furniture and the tables and chairs in the main restaurant area is quite clever because it gives you the impression that the area beside the bar area is raised, but it is an optical illusion as the whole restaurant is at ground level.
The ‘tree’ feature in the original restaurant has been totally removed and a wall has been also been removed to create an open, spacious dining area. However the foliage element of the original Treehouse has not been completely removed, instead the new Tree House features lots of bird cages suspended from the ceiling decorated with greenery. Inside the smaller cages are battery-operated candles, while two larger feature bird cages are roped with fairylights. The latter hang above the two raised booths.
The main dining area features large glass windows but at its centre there is a large semi-circular booth which has been upholstered in brown leather. This matches the fixed seating along the back wall, but above the booth instead of windows, there is a large statement mirror. Some of the tables have white marble tops, while others are copper and some are wood. The seating is primarily gray and green in colour. The mix of colours is very contemporary as is the mix of finishes on the walls.
Some areas have tongue and groove while the main dining area also features red sandstone exposed brick. The wall to the right of the bar has been covered with vertical wood strips with an uneven surface – the walls to the toilets and outside area have been treated the same way – hanging off the wall beside the bar are various plant pots with more greenery.
However to the left of the bar the wall is tongue and groove and this has been painted a matt black and here framed pictures of black and white foliage give a completely different look. This wall is separated from the open kitchen by a mirrored wooden framed partition which reflects the light which streams through the windows.
The whole refurbishment has been done to a very high standard with Transition Interiors the main contractor on the job with Stevensons of Ayr the upholsters kings Murray Timber was responsible for the distressed white oiled oak flooring which has a ladder effect that stretches throughout the main dining and bar area.
Says Buzzworks Chief Colin Blair, “We wanted to give Ayr town centre and the local community a venue to enjoy and be proud of and all of our changes have been made with our customers in mind.”
Certainly the new contemporary design seems to be going down a storm. We visited on a Tuesday morning and the place quickly filled up with diners of all ages. The atmosphere was lovely and the service first class. Once again Buzzworks have created an establishment that wouldn’t look out of place in any town or city in the land.
Next on the agenda (next month) there will be a bar alongside The Tree House. Watch this space.
Buzzworks Holdings is spending £400,000 refurbishing its Treehouse venue at Sandgate in Ayr.
The bar and restaurant, which is now closed, will re-open at the end of November as The Tree House – which is a slight alteration of its original name. Although the name will only be slightly different the makeover will see it totally transformed with a contemporary design incorporating natural materials and light modern tones, complementing the existing characteristics of The Tree House.
Colin Blair, Buzzworks Holdings Chairman, said, “After ten years of trading, we believe that now is the time to reinvest and modernise The Tree House as part of our wider growth strategy.
“It’s a fantastic building and we will retain elements of its original concept including the external terrace, and this investment will allow us to enhance the experience we offer to visitors.
“We want to give Ayr town centre and the local community a venue to enjoy and be proud of, with all of our changes being made with our customers in mind. We look forward to welcoming guests to our stylish new Tree House in time for Christmas.”
The restaurant’s capacity is increasing to 100 covers, with the addition of stylish booth seating and an exclusive private dining area for up to 20 guests.
As a result of the significant investment, ten new jobs will be created at The Tree House offering opportunities for locals of varying skill levels and experience to join the award winning Buzzworks team. A range of positions are available across the front of house, management and kitchen teams.
The launch of a more enhanced food and drink offering, incorporating the House trademark of simple dishes with big flavours will coincide with the refurbishment. A new open kitchen will be fitted, allowing chefs to continue creating delicious dishes, with fresh new flavours as well as speciality and sharing dishes for any occasion.
The stylish modern bar will be stocked with an impressive back gantry for cocktails, craft gins and beers along with wine
Scotland’s licensed trade celebrated in style at the Scottish Bar and Pub Awards on August 15th after the crème de la crème of the industry picked up industry gongs at the event held at The Glasgow Hilton, Glasgow
Glasgow pipped Edinburgh for the number of gongs given out with Saint Luke’s, Atlantic Bar & Brasserie, Vroni’s, the Bier Halle and Bag O’Nails all receiving accolades. However Edinburgh bars Bon Vivant and Hamilton’s flew the flag for the capital city. The Bon Vivant is Scotland’s Disaronno Cocktail Bar of the Year while Hamilton’s picked up the Tennent’s Quality Award.
Ayrshire businessmen Bill Costley of Costley & Costley and Colin Blair of Buzzworks were applauded by the guests as Bill received the Gordon & MacPhail Award for Success while Colin picked up the accolade Flow Entrepreneur of the Year. Meanwhile Arran’s Linda Johnson of Auchrannie was given a Lifetime Achievement Award.
Renfrewshire-based Manorview Hotels won the Bright Signals Social Media Award while Eaglesham pub The Swan was voted best for Casual Dining.
Galashiels was represented by The Clovenfords Hotel which won the Diageo Award for Social Responsibility and Community having opened a village shop in the pub.
Saint Luke’s in Glasgow was not only the favourite Dog Friendly Pub in Scotland but it also picked up the coveted Sunday Mail Pub of the Year Mirror, after judges deemed it the very best out of all the winners.
Stirling’s The Birds & Bees was given the top award in the category Sunday Mail Pub Spy of the Year.
Uddingston business Angels Hotel won the award for the best Renovation of the Year for its incredible make-over, and Bag O’Nails in Glasgow won the Kopparberg Independent Bar of the Year accolade. Vroni’s won Inverarity-Morton Wine by the Glass award and Atlantic Bar & Grill won the BII Customer Service Award. The Bier Halle team in Glasgow received the gong for Molson Coors Craft Beer Bar.
Whisky Bar of the year was hotly contested with The Keys in St Andrews the worthy recipient and the Country Pub of the Year title was won by The Old Mill Inn in Pitlochry. Makar Gin New Bar of the Year was presented to Milngavie establishment Finsbay.
The William Grant Bar Apprentice of the Year went to James Marchant-Wink of Rabble in Edinburgh.
The Awards, which were established 22 years ago, are the longest running honours for the Scottish licensed trade. They are run by industry publication DRAM. Said Publisher, Susan Young, “It’s great to see the standard of Scotland’s bars and pubs. They are a real credit to our hospitality industry. Well done, everyone.”
Photographs will be available from Thursday online at dramscotland.co.uk. If higher resolution images are required contact 0141 221 6965.
The Long House in Kilmarnock, owned by Buzzworks Holdings, has just revealed the results of a £250K revamp. During the refurbishment the bar and restaurant didn’t close, with work taking place during non-trading hours. The new décor includes a bespoke lighting feature and natural finishes, while its function suite has been completely revamped and the outside has been refreshed.
Colin Blair, Buzzworks Holdings Chairman, said, “The Long House has been a popular venue since it first opened its doors in 2012 and we felt now was the ideal time to revamp our offering in Kilmarnock. We are particularly proud of the upstairs function suite which we have completely refurbed and can now cater for private dining parties, cocktail masterclasses and functions for up to 50 guests.”
In line with the recent refurbishment, The Long House has also refreshed its menu for Spring/Summer.
Next on the agenda for the Ayrshire-based firm is the opening of a new venue in Bridge of Weir, The Coach House.
Buzzworks will return to Kilwinning, where the Blair family originally founded the company, when it opens The Corner House shortly. Based on the former site of the Stag & Hound, the company is investing £750,000 in its latest new bar and restaurant, which will take the form of a traditional bar but with a contemporary twist. The restaurant will offer over 100 seats and a private dining room for up to 20 guests.
The bar will stock a large range of craft beers, wines by the glass and classic cocktails in addition to a food menu similar in style to the group’s venue The Mill House in Stewarton.
Colin Blair commented, “We are really looking forward to returning to Kilwinning, where we started our family business 38 years ago. As I’m sure you can imagine, we’ve always had a real affinity with Kilwinning. It will be a stunning venue – beautifully designed, cosy and comfortable and welcoming to all. We are sure it will be a great addition to the town and one that we can all be proud of.”
Their results bear out research, just published from the Scottish Licensed Trade Association (SLTA), which showed that food proved to be a winner for Scottish bars and pubs, over the Christmas and New Year trading period. The Scottish Licensed Trade Association’s figures showed that 53% of outlets serving food performed “significantly better”.
Colin Blair of Ayrshire-based Buzzworks Holdings commented, “We saw like-for-like sales increase 5% and that didn’t include our new businesses.” He continued, “The biggest change I saw was more people coming out in groups to eat and drink. People were choosing to eat out rather than dine in.”
Buzzworks venues include Scott’s in Troon and Largs, Lido in Prestwick and Troon, and Elliots also in Prestwick, The Longhouse in Kilmarnock, The Treehouse in Ayr and the newly-opened Stewarton venue, The Mill House.
The company has also just secured themselves a place on The Sunday Times 100 Best Companies to Work For 2016. This recognition comes as a result of a survey, which is completed by all staff and reveals how employees perceive their work environment. They are now recognised as being one of the best employers within the UK across all sectors. Last year only one Scottish company made it onto this prestigious list.
While David Wither MD of Montpeliers, the company behind Edinburgh’s Tigerlily, Indigo Yard, Montpeliers, The Candy Bar, Opal Lounge and Rick’s, told DRAM, “Everyone I have spoken to saw increased trading in the six-week period, which included the first week in January. We were up 4.5%.”
UK-wide it was drink-led managed pub and bar businesses, which collectively saw a 3.1% like-for-like increase over the same period last year.
The SLTA figures showed that 39% of businesses reported growth for the calendar year and 34% expected to see growth in 2016. Only 16% of businesses surveyed (and most of these were in rural areas) didn’t expect to see growth. Also of concern was the fact that around 40% of the rural pubs surveyed by the SLTA also showed a decline in Christmas business.
Paul Waterson, Chief Executive of the Scottish Licensed Trade Association said, “Whilst we see some encouraging signs as licensees adapt to new consumer trends and new government legislation, our big concern is the performance of pubs and bars serving rural locations.”
The Coffer Peach Business Tracker showed that pub and restaurant groups saw collective like-for-like sales increase 1.8% over the six-week Christmas and New year period, with most of the uplift coming in the last two weeks of the festive season. Mark Sheehan, Managing Director of Coffer Corporate Leisure, said, “Restaurant and pub groups reported another bumper festive period with very strong growth even against good like-for-like figures in 2014. However, looking ahead, we do predict a tougher 2016 with a marked downturn in consumer confidence and strong competition in the sector from the many expanding restaurant, bar and pub groups. Notwithstanding, overall we continue to expect growth ahead of inflation in most parts of the country and the various sub-sectors.”
Buzzworks Holdings, who bought The Millhouse in Stewarton in January, have revealed they will re-open the restaurant and bar in May. The Millhouse which is currently undergoing at £300K plus transformation, will re-open as a restaurant and bar with 120 seats. In line with Buzzworks other venues it will offer relaxed all day eating and drinking in a stylish and comfortable environment.
The menu will also follow a similar format to some of the groups other popular restaurants – focussing on simple dishes with big flavours and heart-warming, feel good food. The snug bar, which will also be open to the public, will focus on traditional ales and craft beers.
MD Colin Blair comments, “We are delighted to be opening our first venue in Stewarton and continuing our investment in East Ayrshire.”
The company also own the Longhouse in Kilmarnock as well as The Scotts at Troon and Largs Yacht Havens, Lido in Troon and Prestwick, Elliots in Prestwick and Treehouse in Ayr. The Millhouse will create 25 new jobs within the local community.
I’m sitting writing this article with a wee glass of wine… courtesy of my interviewee Jim McSherry, who owns and runs the Wee Windaes in Newmarket Street, Ayr. It was his parting gift to me along with a lovely box of Roses. He is certainly a charmer, and also a very popular mine host, although he would bat this allegation away. In fact there is more in my notes thaT can’t be used, than can. Stories upon stories upon stories. He really is a great raconteur. I’ve also come away having made the acquaintance of everyone in the pub.
When I was finding out a bit about Jim, before I interviewed him, I heard the pub described as like something out of ‘Still Game’. I can totally understand the comparison having now visited the Wee Windaes. It’s what you call a very traditional Scottish pub, and its the sort of pub that I could while away the whole day. It’s cosy, spotlessly clean and with a convivial ambience. Much of that is down to Jim and the characters that obviously are regulars in the bar.
When I joined Jim he was busy chatting to Alan McInally, who since retiring from football is best known for his work at Sky Sports reporting on football. He is a local, and obviously very fond of the bar. In fact the pub is a haven for footballers past and present, this could be due to the fact that Jim is himself a former footballer and manager. His footballing career started at Kilmarnock in 1970 and also played for Ayr United – in total he played more than 300 matches for the Ayrshire clubs and also spent a stint as commercial manager for Kilmarnock. As well as football he also had a career selling to pubs – starting out with Dunn & Moore before moving on to Ind Coope, Carlsberg and Scottish & Newcastle.
He says, “I worked for Dunn & Moore when walkie-talkies were first out. We had to put our orders in through the walkie-talkie. Despite the fact I can’t remember what happened yesterday, I remember that I was Dunn 17.”
In fact he tells me that Billy Dunn, his old boss was in the pub fairly recently. Says Jim, “It was great to see him.”
But it was John Gilligan who got Jim into Scottish & Newcastle or Scottish Brewers as it was best known. Says Jim, “I covered Ayrshire and I loved the job. Not once did I think I don’t want to do this today. It was great going in to see customers. I used to go in and take their orders. I’d have a look at the fridge see what they were missing and suggest they stocked up. It used to get me into trouble with tele-sales. But I am great believer, and in fact I still operate that way, if I see a rep I am much more inclined to give them an order. That’s why I’ve got stock in my cellar which I am probably never going to sell.”
He continues, “I think it is a shame that reps don’t call any more and I think businesses are losing business because we don’t get know people in the company. People buy from people.”
Jim took on the pub eleven years ago. He says, “It had been closed for 18 months when I took it on. John Gilligan had suggested it. I had left Kilmarnock and I wasn’t doing anything, and the pub initially was supposed to be a wee side-line. I knew football inside out, and I had worked on the other side of the pub trade in sales, so it came quite naturally to me.”
However he doesn’t consider himself a great barman or indeed someone who excels at business. He explains, “I take my hat off to Bill Costley, Colin Blair and Robert Kyle they are all really good businessmen and operators. I give 100% to what I am involved in and sales here are never up or down, they are steady. I’ve got great customers they are all very loyal.”
In fact I met a couple of them – John Bell, a 93 year old who drinks Guinness, a couple from Troon, the gentleman from the cafe down the road. He told me when Jim got distracted for a moment, “Jim is great. He is an ambassador for Newmarket Street. Everyone loves Jim.”
The Wee Windaes is open seven-days a week although it shuts early on a Sunday. Says Jim, “We didn’t used to open on a Sunday at all, but then Eileen started working on a Sunday and she has built up a really good trade. The biggest problem is getting people out. It’s that last 10 minutes… whether at 6pm or 11pm. There always time for one for the road!”
Jim runs the pub with the two daughters and grand-daughter Nathalie who was behind the bar on the day I visited. I asked her what it was like working for her grandfather? She told me, “It is great. I started out working in the pub when I was 14 helping with the food, and when I got to 18 I went behind the bar.” She laughs, “He just loves it when someone says to me ‘ask your dad…’ when in fact he’s my grand-dad! I love working here, all the regulars know me, they’ve seen me grow up, and they keep me right.”
But although Nathalie likes working behind the bar, Jim says he’s not a natural. He tells me, “I don’t mind folk ordering pints or wine, but as soon as they say add soda or top it up with black current, I give them pelters! The other folk behind the bar say just serve them! I also don’t like swearing. We have a yellow and red card behind the bar just for that. And I’ll say ‘do you really want a yellow card?”
There’s also a well loved racing club that meets at the pub. Says Jim, “We’ve 26 members, and everyone gets a shot, but I reckon it’s the worst one in Britain as we never win anything, although we do raise cash for the Ayrshire Hospice by hosting race nights.”
It’s certainly a popular pub. And there’s a montage on the wall (above, left) which includes just a few of the footballers that also rate the Wee Windaes including former Scotland manager Craig Brown, Walter Smith ex-manager of Rangers, former Ayr United star Bob Reilly and others too many to mention. But when I asked him who was his most famous visitor he laughed, saying Jackson Anderson.” Who is apparently one of his regulars who says to Jim, “I walk past 20 pubs to get to this one, only to get pelters!”
Jim comments, “The thing is pubs like this one are disappearing. We aren’t just a place to get a drink. We are where people meet their friends, enjoy a bit of banter, catch up. I am sure there will always be a role for the traditional pub, as long as big pub co’s don’t buy them all up.”
On the day we met there was bit of excitement in the air, as Ayr-born Nicola Sturgeon took on the role of First Minister, and she is the niece of one of Jim’s best pal’s sports writer Iain Ferguson who now writes for the Ayrshire Post, but who used to write for The Record. Says Jim, “Nicola’s mother is Iain’s sister”, and he jokes, “He is my PR man.”
Jim mentioned so many others including other customers like Jim Fleeting and Jim Stewart and Andy Sime from the Kylestrome Bar, where the ladies gathered at the bar had just had lunch, Bobbie Lennox and so many more. Says Jim, “I’m afraid I’ll miss someone out.”
Talking of the ladies at the bar… coincidentally they included a acquaintances of mine Fiona Black, a friend of mine from way back, Annie Rossi who now owns the Glenpark Hotel in Ayr, who I met when she had the Old Racecourse Hotel, 20 years ago, and Louise Wylie, Artist George Wylie’s daughter, Tracey Drennan and her mum Anne, another former bar owner (who are all in the centre picture).
Fiona told me, “This is a great pub. We always feel very comfortable here and the banter is always great. I even feel comfortable coming in here on my own. You always meet someone you know.” I can vouch for that!
That’s is the mark of a good pub. Says Jim, “The loyalty of our customers has been brilliant and they are the most important people to me and my staff, we don’t lose them and that’s what makes this place.”
I’m sure his regulars would say that it was Jim that makes the place. I would agree. But the last word goes to former boss John Gilligan, who just before he stepped down as MD of Tennent’s managed to get Jim to swap his beer to Tennent’s from Heineken. Says John, “McSherro my buddy, the worst at paperwork ever, but he could sell you an umbrella in the sunshine! The ‘John Cleese’ of the pub game…”
The restaurant’s capacity has increased to 100 covers, with the addition of stylish booth seating and an exclusive private dining area for up to 20 guests situated in an area which was formerly the venue’s bathrooms. They have now been moved through to the back area of the restaurant, on the way to the outside area which is itself currently undergoing a transformation.