The UK Government’s ‘Eat Out to Help Out’ scheme’ has been ‘a real boost’ and ‘brilliant’ for Scottish hospitality businesses according to key operators.
It’s been such a success in fact that Signature Pubs is considering extending the scheme beyond August by doing it themselves. Said Louise Maclean, Director of Sales and Marketing, “We ran it in Glasgow’s Church on the Hill and McLaren’s on the Corner in Edinburgh and it has been brilliant. I think we are going to do it ourselves in September.
But Louise added that there is still a long way to go before Signature reaches the point when the business is making money. She continued, “Let’s not also forget that this is not money-making and labour costs are through the roof, what with lots of extra members of staff to welcome and show customers safely around the building and so on. The halcyon days of hospitality are still a long way off.”
Louise also said that it has persuaded customers to venture out who might not have otherwise, plus they also got some interesting customer feedback as a result. She explained, “What it has done is give people that were swithering an additional reason to venture out and because we have put safety front and centre, they feel great when they are in our venues. We have had more reviews about how safe they feel over anything else.”
Derek Marshall, chef-patron at Glasgow’s Gamba restaurant was a little sceptical about Eat Out to Help Out at first. He told DRAM, “We only re-opened on the 5th of August and the first Wednesday (we are closed Monday and Tuesday) wasn’t that busy at all and we had more people booked in for lunch than dinner. But the second week was really busy and next Wednesday, 19th August is looking really busy and the dinner bookings are out in front.”
AJ Mcmenemy co-director of Dundee-based Macmerry 300 was also a little unsure as to whether Eat Out to Help Out would be worth their while or not. He said, “We are running the scheme in Dundee’s Abandon Ship and The Bird and the Bear and we have seen a spike in business midweek. I was sceptical at first because I assumed it would detract from our weekend business but it hasn’t.”
As it turned out, the scheme also brought some unexpected benefits. Said AJ, “I’m not sure if this was intentional or not, but it has also helped with social distancing by encouraging customers out on all different days of the week instead of everybody coming out at the weekend, well a Saturday night mainly.”
Other operators were also concerned about it eroding their weekend trade but in the case of Signature and Gamba this hasn’t been the case either. Said Louise Maclean, “Friday trade is not where it was, but it is spreading out throughout the week. Saturdays, in general, are becoming a longer day as more people venture out and every single one of our venues have seen sales rise week on week since they opened.”
Said Derek Marshall, “It’s not really taking away from my weekend business, which is doing really well. Maybe that’s because we’re the only fish restaurant open. Will this trend continue? I don’t know. We are getting a lot of new faces in the restaurant but our regulars are also supporting us.”
Gino Stornaiuolo, Manager Director of Paolozzi Restaurant & Bar in Edinburgh, which was only open a week before being forced to close for lockdown, was a little more cautious. He said, “We are doing fantastic numbers Monday through Wednesday because of the Eat Out to Help Out scheme. It might be taking away from weekend business slightly, but it’s too early to tell.”
Glasgow’s Ox and Finch and Ka Pao have been fully booked Monday to Wednesday and Managing Director Jonathan Macdonald of owner Scoop Restaurants nevertheless recognises that some customers are still reluctant to dine out. He said, “Naturally, lots of people are still apprehensive about coming out to eat for the first time. For a lot of diners, using the scheme has been their first time out since pre-lockdown and we have had lots of positive feedback about the additional safety and social distancing measures that we have implemented . It has been a real boost to us to have both Ox and Finch and Ka Pao fully-booked Monday to Wednesday.”
Chancellor Rishi Sunak has said that the government does not intend extending the scheme beyond the end of August.
‘We miss you Glasgow’ that’s the message in a new video aptly named… ‘We Miss You, Glasgow’ https://we.tl/t-zGDplYYL0H which sees fifteen of the city’s hospitality businesses share a heartfelt message that they really miss their customers and can’t wait to open once the lockdown measures begin to ease.
City favourites include hotels such as Radisson Red and Native and attractions like Fore Play Crazy Golf, Clydeside Distillery and Mackintosh At The Willow. Scottish seafood restaurant, Gamba and burger joint, El Perro Negro also feature in the heartfelt video, along with East end bar, The Gate, Finnieston cocktail hangout, Kelvingrove Cafe and craft specialists Grunting Growler.
DEREK MARSHALL HAS A BUSY YEAR AHEAD – OVERSEEING AND PARTICIPATING IN A CALENDAR OF EVENTS CELEBRATING 21 YEARS OF HIS GLASGOW SEAFOOD STALWART, GAMBA. JASON CADDY CAUGHT UP WITH HIM TO FIND OUT WHY HIS BUSINESS IS STILL FIGHTING FIT.
Gamba chef-patron Derek Marshall has stood the heat in the kitchen of his 62-cover Glasgow fish restaurant for over two decades. He’s just blown out the candles on Gamba’s 21st-birthday cake and Derek’s Gamba journey began in October 1998 when restaurateur Alan Tomkins opened the restaurant and appointed him head chef/director. Derek took on Gamba himself when Alan left the business eight years ago.
I’ve known Derek for about 20 years. I use the term ‘known’ loosely because he’s a fairly private person and a little reserved, but with a dry sense of humour that’s endearing. Plus when he’s passionate about an opinion he serves it to you undiluted.
We chatted in a quiet corner of the restaurant midafternoon as the last of the lunchers were leaving. I got down to business by asking him how the restaurant, which was refurbished in the autumn of 2018, was doing and how it had adapted to the fluctuations in customers’ eatingout habits in the last 21 years. Derek said, “We still do the business. There are challenges too, of course, the biggest of which was the end of lunchtime trade. The recession meant that
corporate accounts disappeared virtually overnight and things never really fully recovered. But this is not a worry for me because we can cover this loss at dinner, and I know that not all restaurateurs have this luxury.
“I also think that the fact we are an independent restaurant stands us in good stead because customers have more loyalty because of the personal touch they receive here, which is probably lacking in a chain restaurant experience. I often wonder when I look around the city just how many of the restaurants will be here in 21 years from now.”
He continued, “I like to keep doing new things, like all the activity we’re planning for the 21st, as well as embracing the traditional – we have a Burns Supper planned for the end of this month.”
Derek plans to mark the 21st with several celebratory events, running from November 2019 until November 2020. He explained, “Reaching 21 years at Gamba is a great achievement for me and I want to encourage those in the industry or in schools to help chefs and young people learn to cook more with incredible seafood. I’ve always been passionate about it, particularly creating delicate dishes and balancing flavours.
“Underway right now is ‘Gamba Gives Back’ – this is all about me hosting practical skills workshops with any school, community or restaurant that would like to develop their team or learn more about cooking with seafood. I kicked things off by going back to my own secondary school in the east end.”
Gamba is also running a nightly oyster happy hour for customers. There are other ideas on the table for later on in the year that Derek is yet to rubber stamp, like the possibility of doing a menu swap with another chef where he will cook at their restaurant and they’ll reciprocate with a guest spot at his. There are others too, which Derek is keeping under his chef’s hat. Watch this space.
Derek has been working in kitchens since the age of 15 and still happily rolls up his sleeves to sear the scallops and boil the lobsters, in what is his fifth decade. His passion is still evident and the passing of the years doesn’t appear
to have jaded him. He explained, “I still cook five days a week, some 70 hours, and this includes peeling tatties and meeting the needs of the business whatever they happen to be. I suppose I’m a control freak and the way I look at it I have to be here because nobody else notices if the lights are set at the wrong level, say, or if the music
is too loud or too quiet. That’s not to say my staff (he employs 17 people) aren’t wonderful, they are.
“I also have to check the toilets every day – I’m not down on my hands and knees cleaning or anything like that but I am putting in freshly-cut flowers every day and making sure that there’s consistency. Inconsistency is the enemy in this business because everybody fancies themselves as a restaurant critic.”
This brought us on to keyboard warriors and so-called influencers, as well as review sites. Said Derek, “None of this was a consideration when I first started out. All our customers are checked back on and I feel that if they’re not happy with their meal at the time then I think that they should say so at the time and together we can do
something about it there and then rather than go away and then write a bad review. I’m always open to feedback. “
Derek is someone that just gets on with it. Like the thorny rates issue, the mere mention of which gets many in the hospitality industry hot under the collar. Derek’s view? “I just suck it up and pay what I owe. That’s the way I run my business – I pay all my bills and my suppliers on time. I want to go home and sleep at night and I don’t feel the need for all the trappings of a lavish lifestyle and incurring debt to acquire it.”
Sustainability is also a subject that is close to Derek’s heart. “We use only sustainable fish that is locally sourced. Farmed halibut is, hake isn’t. The freshness of the product is paramount, which is why we are closed in the first week of January because it’s virtually impossible to get fresh produce at this time of year. We celebrate locally-caught seafood on our menus. We are closed in the first week of January because you can’t get fresh fish. We’re also moving to all re-chargeable LED lights on the tables, moving away from candles.”
He’s equally as conscious of offering value for money and not neglecting the basics. He said, “I like to eat out a lot and you go to some of these places and pay £150 for dinner and you get no bread and no paper napkin – which sounds simple but I expect these touches. This is the way that I think all restaurants should be run.”
And when Derek isn’t working he’s travelling. He’s off to Lisbon soon and last year he headed to Malaga, Majorca, Amsterdam, Hungary and London where he’s not so much checking out the competition as much as enjoying the experience. He explained. “I love eating out when I’m abroad. One particular favourite is Graham’s Kitchen in Amsterdam, owned and operated by a Liverpudlian chef. El Meson de Cervantes in Malaga is equally as good. In Scotland, I like The Amber Regent in Glasgow and Dine in Edinburgh. I never ever cook at home.”
Is staffing an issue for Derek? The day I was there he seemed to have an immensely relaxed and informal relationship with all the staff that were buzzing about, yet good staff truly are as hard to come by for Derek as they are for other restaurateurs I’ve interviewed. “It’s really hard to get good staff. Slovaks and Poles contribute greatly to the restaurant industry in Britain. British people just don’t want to work in restaurants. I also think that many
young people seem to be lacking in drive and ambition. They’re all addicted to their phones and social media,” he told me.
And one of his longest-serving members of staff, Maitre’d, Gregor Munn, who left but is now back in the business after being away for nine years. He has also contributed massively to Gamba’s success.
Derek is also in a fairly new relationship, a long-distance one, so it looks like everything is coming up roses for him at the moment. I left wondering, and especially when you factor in all the extracurricular birthday activity, how there are enough hours in the day for him to do all that he does. But he told me that he’s always been good at time management which goes some way to explaining why he’s so unsinkable.
Gamba reaches milestone year after opening their doors 21 years ago in Glasgow.
Marking its 21st anniversary with a year of events and guest experiences, Gamba is kickstarting the celebrations with Oyster Happy Hour launching today(7th November).
Established in 1998 and run by chef Derek Marshall, recent accolades include the 2020 Michelin plate and inclusion in the Good Food Guide for 2020 and has been a previous winner of the Caterer’s UK seafood restaurant of the year and the Scottish Thistle Award for the best restaurant in Scotland to name a few.
Gamba’s cooking style is synonymous with quality and their philosophy of letting the ingredients do the talking, ensures that only the highest quality fish and shellfish are used in the kitchen.
Derek Marshall chef-patron of Gamba explains said, “November marks a landmark year. We wanted to give something back to our guests for the support over the last 21 years and we’ve got big plans to celebrate over the next 12 months. “
He continued, “I’ve always been passionate about working with seafood all my career and in particular how you can create delicate dishes and balance flavours.
“Reaching 21 years at Gamba is a great achievement for me and I would like to extend my experience to those in the industry or in schools to help chefs and young people learn to cook more with incredible Scotland seafood.”
I see that the Sunday Mail has brought back Pub Spy – I grew up with it, because it was my dad when he worked for the newspaper, that thought it up. And although many presumed the first Pub Spy was a man, in fact it was a couple of women who had gone into a pub in Ayrshire and were so horrified with the toilets that they reported back, and thus Pub Spy was born. I look forward to seeing the results of the new updated Pub Spy.
I had lunch with Harry Hood of Lisini, just before Christmas, and he briefed me on his view with regard to forthcoming rating evaluations and the fact rating assessors are hardly independent because they are employed by Councils. He also raised the issue that there have been two increases in the minimum wage in under a year. He told me, “The licensed trade is one of the biggest employers and gets no thanks.” He’s right – on all accounts. The trade around the country should be hitting their MSP’s and getting them onside. The trade definitely deserves a break.
Of course the licensed trade could act as one unit and refuse to pay the new rates… if every licensee in the country withheld their rates payments it would cripple councils and become an immediate priority for government. Just saying…
I had a coffee with Paul Crawford of Kiltr who very kindly demonstrated their app which has been designed in order to allow pubs to offer free wi-fi to their customers. The idea is that the pub can sell space on the app to brands and taxi co’s etc, because customers have to flick past the ads to get to the free wi-fi. It’s a good idea, and one that has already been taken up by a few of the more pro-active licensees.
Talking of people that are pro-active Bob Taylor (aka Uncle Bob) is threatening to make me one of his projects and train me for a cycle ride… as he is the Scottish Amateur Vet Champion cyclist I am a tad worried. So if anyone has a project that they would like him to do… please get in touch, you would be doing me a huge favour! Bob who has been working for Rekorderlig for the last few years, has now completed his task for Molson Coors. He told me, “The brand is in good hands.” However he still is not ready to hang up his boots. “I love the trade, and the folk in it, this is more of a hobby for me now.”
Congratulations to one of my favourite chefs Derek Marshall, Chef Patron of Glasgow seafood restaurant, Gamba, who has just launched his second cookbook, ‘Gamba – A Seafood Cookbook’. It showcases many of Derek’s popular Gamba recipes, including Fish Soup and a number of Gamba cocktails, alongside some new twists on traditional dishes. Gamba is arguably Glasgow’s best seafood restaurant, and Derek has been at its helm since day one. It’s not easy keeping a restaurant at the top of its game for years and years, but he and his team manage it. It’s award-winning and has two AA rosettes, but no matter how I try to replicate his famous soup, it’s never quite the same. Maybe with his new cookbook I’ll manage it. Here’s hoping!
Congratulations to Greene King, owners of Belhaven who saw group revenue rise to more than a billion in the 24 weeks to last October, a record high! Pre-tax profit rise 9% to £92.5 million. However the group has warned that 2017 could be more challenging with the impact of the National Living Wage, National Minimum Wage, and proposed increases to business rates, which are expected to have an impact on costs and margins this year. They are liaising with trade bodies to see if the Government will come up with plans to offset these initiatives. Greene King employs around 43,000 people and operates around 3,029 pubs, restaurants and hotels across England, Scotland and Wales so here’s hoping the Government will listen to Rooney Anand’s concerns!
A new restaurant festival for Glasgow has just been launched. The first city-wide Glasgow Restaurant Festival will take place between the 25th March and the 24th April and is the result of a collaboration between Glasgow City Marketing Bureau (GCMB), Scottish Enterprise and the Glasgow Restaurant Association (GRA).
The Glasgow Restaurant Festival will be made up of three distinct strands, bringing together the city’s best chefs and most popular restaurants. The last week in March will see the Glasgow Restaurant Festival kick off with a unique secret dining experience from Glasgow’s favourite guerrilla chefs in a beautiful vintage Spiegeltent on Candleriggs Square in the Merchant City. Seating up to 200 people, the Spiegeltent will also offer a side of entertainment, with live music, DJs and other performances planned. A nine-hole crazy golf course will also be located on Candleriggs Square, alongside a converted horse-box wine bar.
While from the 1st April to the 17th April Pop-Up Dining will be the order of the day, with the Spiegeltent taking diners on a culinary adventure with a different pop-up restaurant every day. Foodie lovers will be able to sample delights from popular Glasgow restaurants including Porter and Rye, TASTY by Tony Singh, Red Onion and 111 by Nico.
To conclude the Glasgow Restaurant Festival, Dining In The City will run between the 18th and 24th April, allowing diners the opportunity to sample specially-priced menus at over 60 of the city’s best restaurants.
Tickets for the Spiegeltent are now on sale. Pictured Tony Singh from TASTY by Tony Singh at Alea Casino, Derek Marshall from Gamba and John Quigley from Red Onion who helped launch the new Festival.
Priced £5 per person, a ticket secures entry to the Spiegeltent, a welcome drink and live entertainment. Diners will then enjoy dishes priced between £6 and £9 during the Secret Dining experience or a special set menu priced at £15 or £25 during the Pop-Up Dining period.
Commenting on the launch, Ryan James, chair of the Glasgow Restaurant Association, said, “Glasgow has one of the most vibrant dining scenes in the country and we’re very lucky to host so many great chefs and restaurants in the one city.
“There’s a real passion for food and culinary experiences and we’re fortunate to have so many innovative chefs and cooks bringing this to life through street food and pop-up events. We wanted to celebrate Glasgow’s culinary diversity and invite some of the city’s best-loved chefs to get involved in a slightly different style of cooking, and what better way to do this than to have them all cooking up a storm from a vintage Spiegeltent.”
Councillor Frank McAveety, Leader of Glasgow City Council and Chair of Glasgow City Marketing Bureau, commented, “The launch of the first city-wide Glasgow Restaurant Festival http://glasgowrestaurantfestival.co.uk really shines the spotlight on the vibrancy and diversity of our incredible dining scene. We have new eateries opening every week adding to an impressive portfolio of dining options in the city; ranging from traditional Scottish cuisine to Bib Gourmand.
“We were recently named by travel industry bible National Geographic Traveler as one of the world’s must-visit destinations for 2016 and our outstanding restaurants play a pivotal role in that; creating enjoyable experiences for the millions of leisure and business visitors travelling to the city every year. The Glasgow Restaurant Festival is the perfect opportunity for the city’s foodie fans and those travelling from afar to sample a wide range of delicacies from our talented local chefs.”
Award winning seafood restaurant, Gamba celebrated its 15 year anniversary this month with a charity dinner for The Fishermen’s Mission. The charity evening marked six months of fundraising for the Fisherman’s Mission – a charity which offers welfare and emergency support for fisherman and their families, and Chef patron, Derek Marshall served a reflective ‘best of 15 years’ menu.
Winner:
Gamba
Glasgow
The judges said of the winner, “Our winning establishment really focuses on the service it delivers to customers. It also keeps records of customer likes and dislikes, and offers great food too – which is no doubt why it has remained at the top of its game for so long. It was the attention to detail that impressed the judges, and it also impresses its customers, in fact it is in the top four of Glasgow restaurants according to TripAdvisor.” Highly Commended:
Rhoderick Dhu
Glasgow
Finalists:
The Huxley, Edinburgh
Orocco Pier, Edinburgh
The Scottish licensed trade was out in force on Monday night (24th June) at a glittering awards ceremony at Glasgow’s Grand Central Hotel, as they gathered to hear who had picked up the top accolades at this year’s DRAM Scottish Licensed Trade Awards.
This year Glasgow edged ahead of Edinburgh for the gongs – with Glasgow’s Gamba picking up the BII Award for Customer Service, The Fish People Cafe the Critics’ Choice Award, Glasgow University Union picking up the Diageo Award for Social Responsibility and Rhoderick Dhu Manager James Brown picking up the award Strongbow Manager of the year. The new 2013 Whisky Bar of the year was The Lismore.
Scotland’s young Mixxit bar apprentice of the year also came from the West with Steven McLeish of Strata taking home this award.
Edinburgh saw awards to Colinton’s Blue Goose – now the 2013 Dog Friendly Pub of the Year, Angels’ Share – Scotland’s top new bar, and Nic Wood of Signature Pubs winning Forth Wines Passion for wine award. The Paper Mill in Lasswade was recognised as Kopparberg Independent Bar of the year and Saltire Taverns Sales Rep of the year went to Edinburgh’s Julia Bone who works for Molson Coors.
It wasn’t just Glasgow and Edinburgh licensees that fared well. Stephen McLeod of Stirling based Aurora Hotels won the Benromach Award for Success trophy while Arran’s Auchrannie House Hotel picked up the Vicast Independent Hotel of the year award. Fraserburgh bar Cheers won the Tennent’s Quality Award and Molson Coors Champion Beer pub of Scotland 2013 is now the Trades House Bar in Dundee while you will get Scotland’s best cocktail at Scotts in Troon – the new Kraken Cocktail Bar of the year.
The Sunday Mail Centenary Fund Family pub of the year was picked up by Inverary hotel, The George while the Sunday Mail Pub of the Year Mirror went to the Tartan Arms in Bannockburn.
One of the main accolades of the night, the DRAM Award for Outstanding Contribution to the Scottish Licensed Trade went to Glasgow publican Colin Barr, the man behind the Republic Bier Halle and Cocktail and Burger.
Susan Young the event’s organiser and Editor of the DRAM commented, “Colin has been a leading light when it comes to introducing innovative ideas to the trade, and with 35 years under his belt, he is one of the stalwarts of the trade.” She continued, ‘The quality of entry was the best yet, and it wasn’t easy choosing the winners. But they all had a stand out quality that set them apart. Congratulations to them all.”
Photographs are available of all the winners.
2013 Award Winners
Benromach Award for Success 2013
Steven McLeod
Aurora Hotel Collection
BII Scotland Customer Service Award 2013
Gamba
Glasgow
Critics’ Choice Award 2013
The Fish People Cafe
Glasgow
Diageo Award for Social Responsibility 2013
Glasgow University Union
Glasgow
DRAM Dog Friendly Pub of the Year 2013
Blue Goose
Edinburgh
Forth Wines Passion for Wine Award 2013
Nic Wood
Signature Pub Group
Kopparberg Independent Bar of the Year 2013
The Paper Mill
Lasswade
Kraken Black Spiced Rum Cocktail Bar of the Year 2013
Scotts
Troon
Mixxit Bar Apprentice 2013
Steven McLeish
Strata
Molson Coors Champion Beer pub of Scotland 2013
Trades House Bar
Dundee
Repertoire New Bar of the Year 2013
Angels Share
Edinburgh
Saltire Taverns Sales Rep of the year 2013
Julia Bone
Molson Coors
Strongbow Manager of the Year 2013
James Brown
Rhoderick Dhu
Sunday Mail Centenary Fund Family Pub of the Year
The George Hotel
Inverary
Tennent’s Quality Award 2013
Cheers Cafe Bar
Fraserburgh
Vicast Independent Hotel of the Year
Auchrannie House Hotel
Isle of Arran
Wee DRAM Whisky Bar of the Year 2013
The Lismore
DRAM Award
Outstanding Contribution to the Scottish Licensed Trade
