A recent poll of 1,000 parents carried out by Best Western Hotels revealed that half of parents would discourage their children from entering the hospitality trade. They still want their kids to be doctors, dentists and engineers. Best Western Great Britain’s CEO, Rob Payne, said the research showed how much work the hospitality industry still has to do! However, the research also showed mind you more parents would prefer their children to be a builder (20%) than a journalist (14%) – how much work do journalists have to do?!
I’ve got half a story to tell here – you know the one where someone you know in the trade sends a pal of yours a naughty text message by mistake – and I happen to be sitting next to them when they get it! Now that is what I call BAD luck! Because we have been taking the mickey out of him endlessly ever since! But I am going to spare his blushes and not reveal the name of our mortified licensee!
Talking about mickey-taking – I enjoyed a long (overdue) lunch the other week with a few personalities in the trade – and two of the chaps turned up wearing identical outfits! It was a great day out and the conversation was wide-ranging… it was not so wide-ranging at 10pm that night. But hey! See if you can recognise our two twins?
Another very enjoyable evening was the recent British Airways Flying Start Annual Charity Ball, which the Glasgow Distillery Company supported. I was a guest of the charming and chatty David Brown and Liam Hughes and we were joined by the lovely Kirsten Meikle, wine expert Dougie Woods and restaurateur Kevin Campbell. It was a great table and the conversation and the wine flowed! Not to mention the Makar gin which was served with a slice of chilli. The event itself raised a mammoth amount of money – well done to all concerned.
When our judges were out judging they gave feedback that in many instances it took quite a while to get their bills. This perhaps suggests that staff are missing a trick or a tip! Because a survey from QikServe reveals that one in three of the people surveyed admitted to not tipping for “being ignored when trying to pay.” However, an amazing 12% said they had skipped out on a bill… entirely. Commenting on the survey, Daniel Rodgers, Chief Executive Officer, QikServe, said, “We were surprised to learn that so many people admitted to skipping out on a bill, but we believe this higher than expected number is a sign of the times. We live in an age of instant gratification, driven in part by the ubiquity of mobile devices and apps, where consumers are becoming increasingly less tolerant towards waiting.”
I am absolutely delighted to see that the Scottish Licensed Trade Association is finally taking a bit of my advice and putting out a positive message about the trade. Since Lucie Cooney started working her magic there she has brokered a deal with Forrest Media who have been running a digital billboard campaign for the SLTA to encourage consumers to support their local pubs and bars. Paul Waterson, of The Scottish Licensed Trade Association, said, “Highlighting all that’s good about the Scottish licensed trade is what this unique partnership with Forrest Group is all about.”
Hallelujah!
However, I can’t say I am impressed by the idea of an Old Firm match on Hogmanay. You have to be kidding. I’ve yet to meet anyone who thinks this is a good idea. And for the second time in this column, I agree with Paul Waterson who told the Herald, “I think really it is the wrong day to have that game.” But Assistant Chief Constable Bernard Higgins, Police Scotland’s strategic lead on football, said, “The time and date of the next Old Firm fixture was decided after discussions between ourselves, football authorities and broadcasters. We believe this is the best option in terms of the needs of the interested parties and minimising the wider community impact.”
Really! I just hope they don’t blame the licensed trade for any disorder. Because this is a recipe for trouble not just on the stands… I can just imagine all the wives and girlfriends out there having a view? Enough said!
The Juniper Festival makes its Glasgow debut this weekend following a successful three years in Edinburgh.
The event takes place on Saturday, 10 September at SWG3. City gin lovers will be able to sample 19 brands from across Scotland and the UK, including Eden Mill, Edinburgh Gin, Pickering’s, Strathearn and Glasgow Distillery’s very own Makar gin.
Not forgetting the mixers, tonic brands such as Fentimans, Fever Tree, Walter Gregor and Bon Accord will also be represented, alongside other craft products and food.
Festival founder, Martin Duffy, of events and drinks specialist Solid Liquids, told Dram he was thrilled to finally bring The Juniper Festival to Glasgow.
He said, “ We’ve been keen to take the Juniper Festival to Glasgow so it’s great to see this ambition realised in 2016. Scotland is very much a gin nation and people have been very interested here. It’s great to have Glasgow Distillery involved with their Makar Gin too.”
He added that the festival’s main aim remains to connect consumers with a diverse range of Scottish brands, and those directly involved in their creation.
He added, “It’s not like coming to a gin bar, it’s very much about education. Having gins served by people who directly represent the brands means visitors can discover different flavour profiles and learn from the people behind the gins.”
Tickets are available from Eventbrite and cost £16.50. There are two sessions: 12pm-4pm and 5.30pm-10pm.
The term “Dutch courage” was born when English soldiers saw Dutch soldiers drinking jenever to boost morale during a 17th-century war. They then brought the idea back to the UK.
70% of the gin produced in the UK is produced in Scotland, including 3 of the world’s bestsellers: Hendrick’s, Tanqueray and Gordon’s.
Definition “a clear alcoholic spirit distilled from grain (wheat or rye) or malt, and flavoured with juniper berries and botanicals.”
Edinburgh Gin
Edinburgh Gin Distillery is a family business run by husband and wife team Alex and Jane Nicol, founders of Spencerfield Spirit Company. Their children Hattie, Hannah and Fin also work for the company. Tours, tastings and events are held in the distillery under Rutland Hotel in Edinburgh. By day, the space is used as a distillery, and at 5pm Heads and Tails bar opens which serves a many Edinburgh Gin-led cocktails. The company are soon opening a distilling space in the Biscuit Factory, Leith. Students studying a masters degree in brewing and distillation at Heriot-Watt University spend time in the distillery learning about the processes.
The well known “shaken not stirred” line from James Bond is incorrect! Shaking makes the ice melt which dilutes the drink and causes the alcohol to be“bruised”. James Bond’s tagline was reversed from the original because it sounded better!
During prohibition W.C. Fields was asked why, if he didn’t have a drinking problem, did he buy 300 cases of gin before it started. He replied, “I didn’t think it would last that long.”
Tonic was originally created as an anti-malaria concoction in colonial India. But you would need to drink 67 litres of G&T a day to deliver a preventative dose of quinine!
There are 8 million gin drinkers in the UK, with an even split between male and female.
The world’s most expensive gin is Watenshi, which costs £2,000 for a 70cl. It translates as ‘Japanese Angel’ and is made by the world renowned Cambridge distillery. One shot will set you back £71.
There are 30 gin producers and distillers based in Scotland.
Eden Mill
Eden Mill launched its gin in 2014 and the business is a partnership of two families. Co-founder Paul Miller previously worked as the programme director of the Scottish Government and Alcohol Industry Partnership and has been in the alcohol industry for 30 years. The Eden Mill distillery in St Andrews is the first distillery in Scotland which is also a brewery. It produces a hopped gin which blends juniper and Australian galaxy hops. Eden Mill is relaunching its open doors trade event where on-trade staff are invited to come and learn about the distilling process. The event is free.
Gin became increasingly popular in the 1920s in the USA thanks to the Prohibition. The reason for this was simple enough-it was easy to make at home! All one needed was some cheap grain alcohol, flavourings like juniper, and a nice, big bathtub for distilling. That’s how bathtub gin was born!
British exported gin goes to USA (44%), Spain (21%), Germany (9%).
The oldest gin distillery is Plymouth Gin in England, where distillers have been using a family recipe since 1793.
Gin doesn’t go off. If it’s stored correctly (in a cool, dry place out of direct sunlight), it will keep indefinitely whether it’s been open or sealed. Once opened, the contents will start to evaporate and flavour may be lost over time, but it’ll still be safe to drink!
Makar Gin
Makar is the award winning premium handcrafted gin produced by The Glasgow Distillery Company. Launched in 2014 by founders Liam Hughes, Mike Hayward & Ian McDougall, Makar is the first ever gin to be produced in the city of Glasgow. Distilled in small batches in a copper pot still – Annie, named after one of the founder’s great grandmother, Makar is a luxuriously smooth juniper forward gin entwined with seven other botanicals to a create the perfect balance. The name Makar comes from the Scots word for a poet or bard.
The gin market is worth £477m, up +16.9%.(2015) Mainstream gin accounts for £322m and premium gin accounts for £155m. London accounts for more than one third of all gin serves.
“The gin and tonic have saved more Englishmen’s lives, and minds, than all the doctors in the empire.” – Winston Churchill.
During the UK’s gin craze of the late 1700s, gin joints were found on every corner and unlicensed production was legal. The debauchery caused by home-made gin prompted the nickname ‘mother’s ruin.’
During the 14th century when the Bubonic plague was rife, and people consumed cordials to protect them, it was common to wear a mask filled with juniper berries.
Old Raj
Old Raj gin is distinctive because it contains a measure of saffron, a rare and expensive spice derived from the crocus flower. It takes an entire acre of land to produce only 5 to 7 pounds of saffron! Saffron gives the spirit a pale yellow colour and a slightly spicy flavour. Other ingredients include juniper, almond and orris root. Produced by Scotland’s oldest independent bottler, Cadenhead’s, the company master blender adds the saffron himself to ensure consistency of flavour and colour. The spirit comes in two varieties, a 46% offering, and a navy strength 55% bottle, one of the highest proof gins on the market.
Gin is the fourth largest in the UK spirit category, accounting for 8.7% of spirit sales.
The strongest gin in the world is Blackwood’s Vintage Dry Gin which has an alcohol percentage of 60%. It is produced in Shetland.
Premium Gin:
Gordon’s, Hendrick’s, Bombay Sapphire, Beefeater, Martin Miller’s
Super Premium Gin:
The Botanist, Opihr, Tanqueray 10
Craft Gin:
Makar, Old Raj, Eden Mill, Edinburgh gin
Talking about mickey-taking – I enjoyed a long (overdue) lunch the other week with a few personalities in the trade – and two of the chaps turned up wearing identical outfits! It was a great day out and the conversation was wide-ranging… it was not so wide-ranging at 10pm that night. But hey! See if you can recognise our two twins?