Greene King, owners of Belhaven, will offer 1,000 jobs to young people as part of the government’s Kickstart scheme with vacancies available across the UK from this month.
The pub company and brewer has created a new role, Hospitality Services Team Member, specifically for the scheme. Candidates will have the opportunity to work front of house, kitchen and, where possible, reception and housekeeping.
Graham Briggs, head of apprenticeships and employability programmes at Greene King, said, “We’re really pleased to be part of the Kickstart scheme and be able to offer 1,000 placements across the UK.We see Kickstart as a great way to create more opportunities for young people, alongside our already successful apprenticeships and other social mobility programmes, and we can’t wait for more young people to join us through the scheme.”
The Kickstart Scheme provides funding to employers to create jobs for 16 to 24 year olds on Universal Credit. Those who gain permanent employment at Greene King will have the opportunity to take part in its award-winning apprenticeship programme.
The Printing Press Bar & Kitchen in Edinburgh opened last month to a fanfare marked by a great opening party. The new venue is an elegant and large addition to George Street and as you would imagine, there was substantial investment by the owners Starwood Capital, who own the adjacent George Hotel, which ran into millions.
The new bar is situated in a listed Georgian townhouse and boasts a large restaurant area at the front, a bar on the right and a rear restaurant and bar area. The design itself was developed by Sara Cosgrove, Design Director on the project and restaurateur Des McDonald, who also helped create the coffee house next door. He, Sara and architects Goddard Littlefair worked together on just about every detail of the scheme, from architectural restoration to paint finishes, lighting design to final touches.
The company were aiming for a clean and contemporary venue which was respectful of the original architecture. Many of the original Georgian features have been retained and they have been combined with complementary fixtures, fitting and furniture. You can see the quality of the workmanship in the detail in the Printing Press Bar & Kitchen.
The design team worked with a number of local companies to complete the project. For example, the joinery work was carried out by Thomas Johnstone Ltd., whose location was key to allow frequent visits, ensuring the fixtures exactly fitted the listed building’s mouldings.
You enter the restaurant and bar through a classic revolving door, and immediately the black and white tiled floor, the height of the ceilings and grand chandeliers, give you an impression of classic elegance. It is spacious, airy and light. It is lovely to see the restored central ceiling rose which creates a dramatic focal point above the main restaurant; whilst the imposing, grand turned oak bar and bronze gantry add to the warm and convivial ambience.
The main restaurant features three large booths with a mix of velvet and leather-like upholstery in black, while the walls are creamy, with lots of oval and round framed antique mirrors. Faux-antique mirrors are also used on the left-hand side wall and stretch almost the length of it. Self-standing dark wood tables, seating four, inhabit the centre of the lower restaurant area, and the upper restaurant area too.
As you enter the main restaurant you can see through to the far end of the upper restaurant, which is situated up a couple of steps from the main area, and while this area boasts a large bar, there is also a bar area to the right, as you enter. This too is situated up a couple of stairs.
Explains Sara, “One of the biggest challenges has been to differentiate between the upper bar – which is more casual and focused on drinks – and the two main restaurant spaces, each of which has its own, distinctive look and feel. We wanted everything to have a sense of arrival and a warm welcome. As we all know, the Scottish weather is unpredictable and the wind can whip up George Street, so the soft seating and suffused lighting – together with the great food and hand-crafted cocktails – create a haven where people can relax and enjoy themselves.”
The bars have heavy marble tops, and wood panelling beneath. While the main restaurant also features dark wood panelling. Muted lighting comes from wall lights, and the modern chandeliers in both restaurant areas certainly add a dash of panash. With 190 covers this is no small scale addition to George Street, and the bar will be open now to the earlier hours, with food on offer til’ late.
In a nod to its literary heritage, and the name of the venue, there are vintage typewriters, classic Scottish novels, and old print boxes, some of which have come from Edinburgh antique shops and booksellers.
The George Street townhouse boasts a rich literary heritage: Susan Ferrier – who was the equal of Jane Austen, in the opinion of Sir Walter Scott – lived at no. 25, where Robbie Burns was a regular visitor. Perhaps in the days and months to come, someone else will pen a literary novel while enjoying a coffee or even a cocktail or two at the bar.
Cail Bruich in Glasgow’s West End may, for the time being, still be under scaffolding, but the interior is looking great. Owned by chef Chris Charalambous and brother Paul, the restaurant has just had a make-over, which although subtle and classic, has already won the heart of its customers.
Chris explains, “We’ve had the restaurant seven years, and we couldn’t take it any further the way it was. We did what we could over the recession and that has given us the opportunity to invest in it now. Both the kitchen and the toilets were dire and front of house wasn’t in great shape either.”
So he called in designers Surface id. Says Chris, “We knew them and we knew some of the work that they had done including Stravaigin and the Ubiquitous Chip, and Ian was familiar with the restaurant because he dines here. But we didn’t have an unlimited budget so we kept some stuff and invested for the long-term where we thought it was needed.”
As a result, the restaurant now has a spanking new open-plan kitchen, new toilets – all of which have been completely tiled and refitted, and a classy front of house area, which has been reconfigured slightly to allow an extra two covers.
Says Chris, “The kitchen, which was put in by RH Morton, has now become a feature of the restaurant. We didn’t have a massive space to work with. We’ve put in a new combi oven, induction hobs which are energy efficient, and make the kitchen cooler, and we have got a French Plancha – a high end griddle that also gets very hot, but doesn’t radiate the heat. We have also put in a big green egg! A ceramic charcoal fired grill that allows us to BBQ meat, fish and vegetables. It gives us a USP, there are only a couple of other places that have one. But the main thing is the kitchen is now a much nicer environment for us all to work in.”
There was always a hatch from the kitchen that looked into the dining room, but this has been completely opened out and now stretches almost the width of the room. The kitchen has been tiled with white tiles, and in front of the kitchen there is now a high chef’s dining table that doubles up as a waiter’s station. Says Chris, “This is actually one of my favourite changes. The bar, to the left was always there, and one night we were talking about the refurbishment and it just came out, what about creating a chef’s table? We phoned Surface-id in the morning and said, ‘We need to talk.’ I think it has been one of the most successful changes. People can eat at the table, or can have a drink there while they are waiting for their table, and we can also use it as a waiter’s station. The extra two covers can amount to an extra £500 a week for us.”
The chef’s table sits immediately in front of the kitchen and in front of the slate statement wall. Chris comments, “It’s original slate and it ties in with the theme of the restaurant – the walls are a slate grey, and the slate has hints of copper which tie in with our copper lighting.”
The lighting is quite distinctive – along the walls there are copper pendants which hang over each table from what appears to be thin wrought iron arms. While two large bespoke black lampshades light the centre of the restaurant.
Says Chris, “We spent a lot on the light fixtures, but everyone comments on them.”
The fixed seating which runs the length of both sides of the room is upholstered in a deep red faux leather, while small cushions adorn them. All the table tops are new, although the bases already existed, and the dark rosewood finish looks classy. The bar has been modified and now boasts a new wine rack, but it doesn’t look vastly different. While the walls, apart from the lighting has no other adornments. Says Chris, “We wanted the refurbishment to look natural and organic. It had to be a reflection of our own personalities, and to have soul and heart.”
Certainly this is a real family business. Chef Chris is supported by his brother Paul, who although has moved down South, is the wine expert in the business, father Demetri who is front of house and mother Isabella who does all the books and HR.
Chris comments, ‘I came to chefing quite late – I didn’t start until I was 21/22 and initially I worked at the Quarriers Charity and helped set up restaurant training for adults with learning problems. When the funding for this ran out, I took over the restaurant. Then in 2006 I moved here and the rest of my family joined in.”
He continues, “We care about what we do. And with the Glasgow food scene burgeoning we find that we can be a bit more adventurous.”
However having spent a season working at Noma in Copenhagen I asked him whether he had ever thought about bringing elements of Noma to his Glasgow restaurant. Says Chris, ‘I don’t think Glasgow is ready for live ants, and some of the other unusual dishes. But it was a great experience for me, after all it is the number one restaurant in the World.”
He continues, “I believe the strength of Cail Bruich comes through our consistency. The food is as good on a Tuesday as it is on a Saturday. We try and serve tasty food, well executed and seasonal. It’s not super adventurous.”
But he does admit that the last few weeks, following the refurbishment have been a bit stressful. He explains, “People have expectations and it is seems as if post refurbishment that they are expecting everything to be better. We are doing our best to make sure their expectations are fullfilled.”
He continues, “We are all very motivated. And although it has been a big investment for us we are confident that it will pay off. And come May when all the refurbishment to the outside of the building is complete, we will be ready to take Cail Bruich into the future. We are definitely here for the long-term.”
The East End of Glasgow has seen another new face spring up in time for the Commonwealth Games, with The Duchess of Duke Street, a bar and kitchen operation, opening on the former site of Mills Bar. General Manager Stewart McVicar told DRAM, “We’re looking to provide good quality across the board. So far feedback’s been great, the local residents have been telling us that this is exactly the kind of venue that Duke Street needs. We have a Scottish food menu and a good selection of malt whiskies and craft beers, but we’re always open to suggestion if our customers want something else – we’re trying to respond to what the community’s looking for.”