Spirits are in great shape in Scotland’s on-trade according to data from market research agency Kantar.
Malt Whisky is in growth in Scotland’s on-trade in both value growth (+3% vs +1% Total GB) and value share (5.7%) – which is over double that of Total GB in the on-trade. This is driven by extraordinary value (£) ROS (£4.5k malt sales per outlet per year) which is almost twice as much as Total GB.
Scotland demonstrates great success in the gin category too. In the on-trade, Mainstream Gin value growth (+93%) is well ahead of Total GB (+74%) driven by strong value (£) ROS of over £10k+ sales per year per outlet compared to £8k Total GB. There is also opportunity for Premium Gin, which is in strong double digit growth (+27%) but under-indexes in value share.
The only teeny-weeny fly in the ointment is Spiced Rum, while its value (£) ROS far outstrips that of Total GB (£7.3k vs £3.9k respectively), its value ROS is in decline in Scotland, and as a result, its value growth is slow (+1%) and behind total market (+14%).
Picture The Hamptons, New England: the prime summer destination for affluent city dwellers in upstate New York, that is synonymous with old money and celebrities. Now picture Yoker: lying on the northern bank of the Glasgow Clyde; historically a hub of industry from the shipyards; and summed up by comedian Limmy in his infamous sketch as: “one of these places I only know from the front of a bus. Never been there, don’t know what it’s like, it’s just this pure fabled land that sounds like a pure mad egg yolk.” The Hamptons and Yoker couldn’t seem further apart. However, Colin Beattie, who is never shy of a challenge, has decided to bring these two worlds together with a New England-inspired design for the new Jarvies Inn.
Two years ago, a blaze at the pub meant that it was completely burned through. Owner Colin Beattie comments, “The whole inside was completely black. The walls, the floors, everything. We had to start from the beginning. We have put half a million pounds into the refurbishment.”
The old recognisable red sign and brown panelling at the front of the pub have now gone. Instead, the exterior boasts shades of sea blues and creams. Window displays frame both sides of the door featuring busts of Poseidon’s head, ships wheels, and lobster baskets – giving it a beach shack look even from the outside. The front door leads you into the spacious lounge bar that immediately evokes a New England riggers loft. The bar is the first thing that spreads before you, panelled in medium oak that matches all of the tables and chairs scattered throughout. The upholstery on the chairs, provided by Derry’s Upholstery, is a mixture of tweed and brown and light-blue leather. A large barrel situated directly before you reach the bar plays into the boathouse vibe, but also serves a purpose. Colin believes it is important for any new customer to feel at ease with the space and the barrel set before reaching the main bar acts as a comfort zone; as opposed to what can seem like “the long walk”experienced by customers when entering a new space. The welcoming atmosphere that Colin wants to emit is boosted with an attractive sign that takes centre place in the gantry saying: ‘Service with a smile.’ The sizable gantry displays the array of spirits that they have on offer with Colin telling us that he actually invented the flying double optic bracket arrangement displayed, while the large industrial steel and chain light shades that hang down over the bar are evocative of machinery that you would find lying around a ship. The new flooring features a clever use of rich mixed timbers teamed with terracotta and brown tiles that help define the bar area. The mixed timber allows the space to look bolder as it gives the illusion of more floor space. The walls are a combination of the same wood with a strong nautical theme; on one wall there is a large vintage map with an old-fashioned cutty-sark-like ship, and on the other is a huge compass. A new world-esque theme is evident, with pictures of settlers and pictures of the new America. Existing beside this is Native American themed décor: a traditional canoe with its oars and various pictures of head chiefs. Colin shares that these additions are not just to play into the aesthetic side of the New England vernacular architecture, but also represent something more informed. He says, “I really enjoy social history and with this design, I want to evoke memories of history. The design is framed around the history of the eastern seaboard and how these places came to be. The maritime theme will be something that a lot of the clientele will be familiar with because this area used to be a hub for shipbuilding. It’s something that The Hamptons has in common with the collective Glasgow shipbuilding areas – Yoker, Scotstoun and Clydebank. Also, they will know the history behind these pieces and will be able to look around and have conversations about the various things on the wall.” The raised platform to the far-right of the lounge bar features a spectacular old mural of a polar bear and is lit up from a set of strip lights, making it loom impressively from anywhere you look. All of the design and pieces were chosen and assembled by designer Brian Donnelly, whom Colin has worked closely with in past projects. Colin tells us that the raised platform will serve for more than just additional seating:“This raised platform will be where the band plays on their music nights. We will have all sorts of bands in – but we will never have karaoke,” he laughs. Back in the day Jarvies was renowned in the area for its live music, so it is nice to see that this tradition is continuing. An extensive food offering is planned to be served in the Lounge Bar, with the ubiqioutous hamburger and pizzas standing side by side with Scottish traditional fare.
Back to back – almost ‘but and ben’ style – with the lounge bar, lies the public bar. The public bar has a more traditionally masculine feel to it than the lounge bar, as you can tell that it is focussed more towards watching sports and playing pool. Walking in towards the pool table area reminds me strongly of an American sports bar. In contrast to the more solely nautical theme of the lounge bar, the lights don’t follow the same ship theme and are instead made of sporty red and green snooker lights. A huge Mohawk Lagers image rests on the faux-brick wallpaper, alongside a sports cabinet brimming with trophies, and old drinks ads clustered together on the wall. Besides these, there is also a nod towards Jarvies history, with pictures of old Jarvies football teams proudly displayed next to the trophy cabinet. This really gives you a sense that the pub has played an important role in the community throughout the years. It makes me feel just how special the redevelopment and re-opening of the pub will be to the community after being shut for two years. The front of the bar in the second room moves away slightly from the American theme and slips more towards a traditional Celtic feel, with four-petaled symbols embossed neatly all around the bar.
The seating is also very different as it is made up of dark wood stools and red leather banquet seating – adding a more opulent dimension than we have seen. Colin’s ambitious project has created an incredibly imaginative interior that is unlike any of his other more classic Scottish places. Jarvies has now gone from a venue that previously catered to mostly a local clientele, to a place that I can imagine people flocking to from all over in order to get a taste of The Hamptons in Scotland. Perhaps now when Yoker is mentioned there will be no conjuring of the Limmy reference and only images of the glamorous New York island.
IT is not rocket science to suggest that how a bar or restaurant looks and feels has a major impact on the type of customers it attracts, whether or not they will keep on coming back – and ultimately how successful it is.
So it is no surprise either that a whole industry has grown up around the design and development of new builds and the refurbishment of everything from wee, intimate pubs through to luxury five-star hotels. Much like trends in so many other aspects of our lives – clothing, food, music – certain ‘looks’ are hot right now when it comes to the licensed trade and others perhaps a bit more passé but one thing is clear, if you have a vision, there is a talented designer out there who can make it happen.
Globalisation and the rise in foreign travel means that there are more cultural influences coming through from other parts of the world and this can often be a source of inspiration for new bars, restaurants and hotels.
Science also has a part to play – two years ago, for example, a major study in London, the Campo Viejo Colour Lab experiment, found that changing the colour and music in an environment could improve the taste of wine by up to 15 per cent. Red light and sweet music apparently boosted enjoyment, bringing out fruitier notes, while green lighting improved freshness according to the 3,000 people who took part in the trial.
There are plenty of fun elements to the process of opening up a bar, but the interior design aspect can prove tricky and yet it is one of the key factors in making customers feel comfortable.
Recent trends were very much about the impact of craft beers, with an emphasis on reclaimed materials like wood and steel and up-cycled furniture, rather than going for brand new everything. At the other end of the spectrum, New York-style bars were also popular, channelling a more luxurious feel with marble, granite and LED lighting used to set the mood.
Adam Tibbats, a director at Tibbats Abel, says his favourite part of the process is literally walking into a place and ‘feeling’ the space before coming up with a series of ideas to put to the client – and then going back at the end of the project and seeing how it has actually come to life.
He also spends time considering issues like the demographics of an area, the client base and what is already on offer.
Adam explains, “We are very conceptual and we do like to treat each job as an independent job and follow suit with the nature of the building, what will complement it in the best way. My favourite part of design is the conceptual design, walking into a space for the first time, feeling the space and working with how we feel it will best suit the offer that the client needs and then conceptualising that and presenting it. Stage one, and then the final stage, when you walk in and see the creation and people in it, actually enjoying it – those are probably my favourite parts of the job.
“We create interiors for people, we don’t create them for anybody else but the customers going into them and enjoying them. We’ve got to put something into practice and to see the consumer who we targeted for a specific unit spending time in a relaxed atmosphere or a dance atmosphere or whatever, that’s what gives you the buzz.
“We treat ourselves as a consultancy, so we look at the demographics of the area and our client’s needs through their offer and then we take strands through that and the local area and so on and build a brief around that, taking into consideration things like client base and what else the area already has to offer. It’s all very much job-specific.
“We basically follow the client’s needs and hopefully produce a package to amalgamate their offer and the interior into something that is contemporary, vibrant and will attract people and do the best for them. We have to make sure we are unique and not replicating other offers in the area so that we are putting our client at the top of the food chain.”
Adam, who works on projects valued at anything from £100,000 to around £4million, says he takes inspiration from everywhere – and admits he can’t help casting a critical eye over interiors even when he is out socialising.
He adds, “Certainly if we’re looking at installation art pieces and all sorts we take them from everywhere. You might see a post box one day, for example, and think, ‘I could make that into a light fitting.’
In terms of current trends, he says that the industrial look is still proving popular – even though it might be regarded by some as a bit old hat. Colonial influences and Scandinavian themes are also coming into design.
Adam says, “A lot of people are still replicating a very hard industrial feel which I personally think is a bit done and dusted but we have also seen a lot more vibrant colours coming through for the summer. We always try to create a lot of mood through lighting anyway but I think things are moving into a more of a neutral palette but a lot lighter again, a lot fresher, punching the colour through the fabrics and the furniture, rather than these sort of dark timber and steel influences that are a bit old hat. They can still look good though, especially if they are still done well and maybe have another twist to them, whether it is a punk twist or something like that.”
While the market is buoyant and has certainly improved over the last 18 months, money is not everything when it comes to design projects. In fact, if the budget for a small space is excessive it could mean that the licensee will struggle to earn enough money to repay loans and investors.
Adam explains, “Everything needs to be thought of in terms of creating good profit margins for the client and making sure they can get their investment back over a period of time. We design anything from five-star hotels to small budget pubs but obviously everything is specific to the volume of customers they are going to get through and their offer.”
Just as with our homes, it is important to keep re-investing in a venue to keep it looking fresh – but that can mean relatively simple touches like a lick of paint, fitting new flooring or having furniture re-upholstered.
Decor should obviously reflect the core values of a bar, restaurant or hotel, so it is worth thinking about whether you want to create a homely, family-friendly place, somewhere modern that will appeal to a younger crowd or a more sophisticated, high-end offering.
Jeff Taylor, Contracts Director at Select Contract Furniture likes the fact that there is so much diversity from a design point of view, because it means that every job can be totally different – yet it still works. He says, “Generally speaking, the natural elements seem to be very much the theme and have been for a while – albeit tweaked a little bit. It’s about timber, natural colours, and splashes of accent colours.
“We deal with a wide range of clients from restaurants and hotels – anything from three, four and five star – and obviously they’ve all got very different ideas. Some people are looking for exceptional value for money whereas others don’t mind spending a little bit more just to get that extra edge. You get so much scope and that is one of the beauties of the job to be honest. It also means that there is not a definite theme and that makes it really interesting and exciting.
“Some people do want something a bit different and we try to encourage that because, from our own personal point of view, we like to make every job that little bit different. We have a huge range of chairs – literally thousands – for example, and depending on the individual client’s needs and the end look that they are trying to create we can find something that is going to work. We offer a bit of design element as well because we have been in the trade a long time and we also have designers working with us on jobs so there is more than one lot of input going in, which again makes it quite exciting.
“I think everybody likes to use their own ideas and you do see things all over – whether it’s up here in Scotland or down in London – that you might draw inspiration from. There is so much scope. You can take elements from one thing that you’ve seen and combine them with elements from another. Very often clients have a fair idea what they want but they may not have the expertise to put it all together.
“A lot of clients now know that they don’t have to go for the ordinary and I think they get real enjoyment from the positive feedback when their customers tell them how much they have improved a place, particularly when it’s a refurbishment rather than a new project. It can be stressful for them when it gets to the end of a project but there’s a very enjoyable aspect to it too. We try and help with the enjoyable side.”
The benefits of designers and clients working closely together is perfectly illustrated by a recent collaboration between Gillian Morris of the Davidson Baxter Partnership and Angela Pert, of PG Taverns Scotland Limited, on country bar The Fork & Field, in Mid Calder, Livingston.
Angela saved around £30,000 on furniture and lighting by sourcing items herself – before asking Gillian to cast her expert eye over them to make sure they would still work with the overall vision.
She explains, “I spent hours trawling the internet, bookmarking stuff and taking lots of pictures and I found alternatives, that in some instances were significantly cheaper. I found a wheel of lights, for example, that I’ve able to customise myself with items that are really pertinent to us. Gillian has been great to work with – she is very approachable and her experience was invaluable. We worked really well together.
“Doing up a commercial property is very different to doing up a house. My advice would be, don’t be afraid to shop around and don’t be afraid to ask your designer questions.”
David Johnston, Development Director of Montpeliers Edinburgh Limited, says it’s important to be sure of what you want – and also to enjoy the process.
He says: “It’s very important to know what your product offering is going to be and be 100 per cent sure that it is strong enough as a stand alone food/drink offer before you start thinking about design.
“It’s very easy to get bewitched by fantastic designers, or the whole design process, and your business ends up being more about that, than the actual product.
“Write a very strong creative brief. What are you trying to say about your product? Who are you targeting? What do you want it to feel like? Be quite exhaustive with that, so you are sure yourself what you are talking about.
“It’s very much about having a strong business plan and making sure your design fits that, not the other way round. You have to know when to hold your ground, but at the same time you are paying a designer to be creative and challenging so you have to know when to listen to them as well. “It’s important to be confident in your business decision-making throughout the process.
“My biggest piece of advice would, be not to let it get on top of you and to enjoy it – easier said than done sometimes!”
Trainspotting fans beware. If you’re planning a trip down memory lane by visiting the old pubs featured, swerve The Volunteer Arms. Although The Volunteer Arms, the fusty old pub where Begbie launched an assault has already had one makeover – when PG Taverns bought it in 2014 and renamed it The Cask & Still – its latest reincarnation will have the fans of the ‘Volley Arms’ distraught.
That’s said, we think the boys from Trainspotting would like it. The bare skeleton of the Cask & Still is there, but there’s been a fairly major refurbishment or should we say a de-refurbishment. The Mousetrap, as it’s now known, has achieved the kind of shabby, junk shop chic that other pubs have attempted for many years.
Even as you approach the ‘dive bar’, you know you’re in for something a bit different. On the corner of Springfield Street and Leith Walk, quirky game-inspired graffiti decorate the exterior. On the Springfield Street wall, there is a duo of Pac Men, with a parodied quote from Trainspotting, “Picture the scene: The other f*!?$n’ week down The Mousetrap…” accompanying an artist’s impression of Robert Carlyle’s Begbie. On the actual corner, there’s a cartoon drawing of Top Cat.
Entering the bar, your aural senses are battered with the sheer amount of images that surround you. It’s was like stepping back into my childhood. An image of the patient from Operation is depicted on the ceiling, so large we struggled to get a photograph! All the art has been done by artist Will McEvoy, a local artist and a friend of the company. Iain Pert, director of PG Taverns, says, “He just kept coming up with ideas, it was almost like ‘we’re running out of space’.”
Used, empty spirit bottles line the window ledges, while each table holds a retro game, (think Trivial Pursuit, Kerplunk, Cluedo and Connect4). The bar front is lined with old floorboards, on which a spraypainted Mousetrap logo has randomly been embossed, but not in a formal way. The high-backed seats that partner each table are mismatched and scruffy, but work as the entire place looks shabby. Attached to the ceiling are – I’m told by Iain – 300 real mousetraps, which brings us to the overall theme – retro games. It’s almost a quiz in itself to try and guess which games have inspired each bit of décor.
Behind the bar, there’s a Wheel of Fortune-style spinner that is used when customers ask for shots, it’s a random shot they get. What’s more, it’s in a random glass. You get whatever glass the bartender takes off the shelf. It could be a jam jar, a Martini glass or a rocks glass.
In the far corner of the bar, there’s a visual trickery piece of artwork of a Rubik Cube. Opposite the bar, there is a piece from Mousetrap, the arm that swings to knock the diver off his board. As you go down into the games room, there’s a Snakes and Ladders fabric board on the wall, next to a macabre, Mickey Mouse outline in blood red with a mousetrap on top, as if to mean he’s been caught. The bath from the Mousetrap is to the right and the actual trap from the game enacts as a lampshade. You’re then led into a snug booth called The Jungle Nook that is decorated in various shades of green and purple, making a jungle setting. Inside the games room, you’re bestowed with a vision that would make any game freak’s day – five genuine, retro gaming machines Pac Man, Sega Mega rally, Operation Walt 3, NBA Pinball and multy player Super Mario Super Heroes. The wall adjacent is decorated like a level of Tetris, and a leather sofa takes the corner next to two tables and six chairs that offer a ‘waiting area’ for what is inevitably a popular part of the pub.
Pert says of the refurbishment, “We knew what we wanted to do, create a dive bar, but whenever you say that to people they think ‘a dive’ as in rubbish. We want this to be a ‘living’ bar in that it constantly evolves.
The Mousetrap name came from one of the staff, but we wanted it to be all about the games so it was perfect.”
The bar’s food offering is in keeping with its theme. It only offers, what are essentially, cheese toasties. Each is named after a character from a game, and staff make them in the small catering kitchen behind the bar. “The whole idea is that it’s very informal,” says Pert. It could be that you ask for a toastie and the staff are too busy, so they’ll say ‘come back in ten minutes’. The evolution of the pub is such that The Mousetrap is looking at painting the tops of the tables with the actual game boards. “That’s how it should be,” says Pert. “Every time you come in, you should notice something new.”
The quirkiness of The Mousetrap has definitely caught gamers’ imaginations, but if you’re looking to catch the real thing, give Graham Environmental Services on the next page a call!
Hi-Spirits will now distribute Paddy Irish Whiskey, the world’s fourth biggest Irish whiskey brand, in the on and off trade and travel markets. It follows the acquisition of the Paddy brand by US spirits company Sazerac in May. Dan Bolton, managing director of Hi-Spirits, said, “Paddy is a wonderful fit with our existing portfolio. Both Irish and American whiskey have seen strong growth over recent years, and being able to offer our customers Paddy alongside the Buffalo Trace American whiskey portfolio is a significant development. We have a very successful track record in growing Sazerac brands, including Buffalo Trace and Fireball, in the UK market. The addition of Paddy, coming hot on the heels of Sazerac’s acquisition of Southern Comfort and Tuaca earlier this year, means it’s an exciting – and busy – time for Hi-Spirits.”
Charles Ireland has been appointed as Diageo’s chief in GB taking on the new role of General Manager GB, Ireland and France, reporting to John Kennedy, President, Diageo Europe, Russia and Turkey. He was formerly Managing Director, East Africa Breweries Ltd (EABL). His new role will be based in London. Meanwhile Andrew Cowan, currently Country Director GB, has been appointed to the role of Managing Director, EABL, reporting to John O’Keeffe, President, Diageo Africa, based in Nairobi, Kenya.
John Kennedy, President, Diageo Europe, Russia and Turkey, comments, “I would like to thank Charles and Andrew for the significant impact they have made on EABL and GB respectively. Charles has transformed EABL to be one of the best performing markets in Diageo and the fastest growing market for Guinness. Over the last few years, under Andrew’s leadership, Diageo GB has seen consistent top line growth, profit growth and spirits market share growth, and Guinness is also growing again with increased value share. Both are tremendous achievements and I congratulate them both on their new appointments.”
Charles Ireland has spent the last 13 years leading some of Diageo’s biggest businesses in both Asia Pacific and Africa. He returns to Europe to lead the Diageo GB business in addition to leading Ireland and Diageo’s interests in France, together with Oliver Loomes, Country Director, Ireland and Frank Floc’hlay, CEO, MHD France. http://www.diageo.com
Diageo has rolled out its latest summer spirits marketing campaign to help licensees tap into the profitable cocktail opportunity. #LetsCocktail is an initiative aimed at helping outlets drive incremental sales over the summer period, and the campaign is supported by cocktail serves, branded barware, PoS and a digital toolkit which provides advice and photo assets for licensees to use on their social channels, enabling them to communicate with customers on a multi-faceted level and entice them into visiting their outlets. Anchored in #LetsCocktail branding, the PoS, jam jar glasses, stirrers and promotional chalk boards all use the hashtag mechanic to encourage consumers to share their cocktail experience through social media.
Faith Holland, Head of On-Trade Category Development, Diageo GB says, “Cocktail penetration has increased by more than a quarter, with spirit penetration up at 69.2%. Our activation will help licensees tap into this lucrative opportunity by demonstrating the importance of delivering not only inspired serves but quality and value for money. By utilising social media channels with #LetsCocktail we’re excited to see how increased social engagement will encourage sales and drive visits into the on-trade.”
Glasgow cocktail bar Booly Mardy’s has re-opened as Vinyard 28, following its takeover by Lawrence McManus .
The bar has been completely refurbished. Lawrence McManus told DRAM, “We’ve already done all the refurb and made it our own. We’re going to be concentrating on food for the foreseeable future.”
BrewDog has closed the fourth round of its crowdfunding raising £19m, which although a substantial sum is £6m shy of its original goal. There are now 42,000 investors in BrewDog, which the brewer calls ‘Equity Punks’. The money raised through Equity for Punks IV will be funding the building of a bigger brewery in Ellon, which will increase capacity fivefold, as well as launching BrewDog’s US brewery in Columbus, Ohio. The company will also be focusing on building a sour beer facility in Aberdeenshire, launching BrewDog’s distillery, Lone Wolf, (bespoke spirits will go into production in the next couple of weeks), and other projects such as developing the BrewDog canned beer range and growing the international bar division with new venues pencilled for Amsterdam, Malmö and Warsaw. The company has also indicated that it will always be independent, by officially changing its constitution by passing a motion to ensure that BrewDog can ‘never be sold to a monolithic purveyor of industrial beer’. BrewDog now has 43 bars and BottleDogs globally, employs 540 people.
Belhaven Pubs, and parent company Greene King Pub Partners, have come up with a new initiative to help tenants drive food sales in their pubs called ‘Pub Partners Supplies’.
Belhaven tenants can now utilise the new food supply service which provides them with a ready-to-go food offer. It has been designed for operators whose business could benefit from the addition of food.
Clive Chesser, managing director for Greene King Pub Partners, said, “We regularly review our estate, and found that many of our pubs had the potential to offer food, but did not necessarily have the right tools to do it. This new service gives our tenants new to food, and without necessarily the support of an experienced chef, everything they need to launch a profitable menu and maximise the potential from their business.”
The launch of ‘Pub Partners Supplies’ allows operators using the service receive an easy to execute menu, free delivery of the necessary products, all allergen information, marketing support including menus, and a two day on-site team training session alongside operational benefits including free waste recycling. Pub Partners Supplies has been developed in partnership with logistics company Kuehne + Nagel (K&N).
Belhaven tenants can opt for either a ‘value’ or ‘quality’ package, both with a range of price points to suit different demographics. The menus are refreshed every six months and licensees invited to a ‘cook-off’ training session to learn about the new dishes.
Clive commented, “Using the skills from our retail development kitchen, we have specifically designed the products and menu to be quick and easy to deliver. Many of our licensees using the scheme have already seen a significant margin increase.”
“We appreciate this approach is not right for every licensee, so there are options within the service for operators wanting more flexibility, for example opting for select dishes to create their own menu, or just our wholesale supply option.”
Andrena Smith-Bowes uses the food supply service for all three of her Belhaven pubs in Edinburgh – The Scottie, The Terrace and The Clermiston Inn. She said, “We use the majority of the quality menu, which we ‘tartanise’ a little to include a few home-made Scottish specials, and it is fantastic. The quality of the meat supplied in particular is exceptionally good.”
“It is a real ‘one stop shop’ for everything you could need and we use it for lots of goods, even the crisps and nuts at the bar. The training element is especially useful. For us, using this service has been the ideal way to generate a decent profit from food and boost the business.”
Outside of the core menu offer, operators can also use the supply system to purchase wholesale crisps and snacks, goods not for resale and other sundries such as Christmas crackers. Licensees also save money on waste disposal, as K&N trucks take away food waste and other recyclables at no cost to the operator, helping Scottish licensees in particular meet their legal obligations, as well as make further cost savings.
We are delighted to launch the 2016 Scottish Bar and Pub Awards in this issue. All the categories appear here, and in the next few issues, and the website is now open for entries. Over the next few months there will be a full PR and social media campaign for the event and of course our media sponsor the Sunday Mail will launch its hunt for Pub of the Year next month.
We are inviting nominations for the various categories from the trade and from customers too. If you are a rep and have trade customers who you feel deserve to be nominated please put them forward. We will also be asking for nominations from members of the public. Licensees – if you think you deserve an accolade encourage your staff, sales rep or customers to put you forward.
We have a Brazilian theme inspired of course by the upcoming Olympics which take place at the same time as the awards. Our pubs will be winning their own trophies courtesy of Glencairn Crystal. The venue is The Glasgow Hilton who did a tremendous job last year.
This year I am delighted to welcome back sponsors, BII, Diageo, Gordon & MacPhail (formerly Benromach), Kopparberg, Mixxit, Molson Coors, Tennent’s, the Sunday Mail and Glencairn Crystal. We have a few new sponsors too they include Arran Distillery, Bright Signals, Caledonian Brewery, Flow and Inverarity Morton.
The licensed trade depends on good suppliers therefore this year’s awards will also include Drinks Wholesaler of the year, Food Wholesaler of the year, Spirit Brand Owner/ Distributor of the year and Beer Brand Owner/Distributor of the year. This will be decided by a telephone survey.
Good luck!
Customer Service Award Customer service is paramount when it comes to running a successful business. BII Scotland is on the lookout for a pub, restaurant or hotel which fully embraces the customer service ethos. Do you know a business that does this? If so, they could be eligible for this award. Judges will look at the measures that are in place to ensure staff are well trained in customer service. Short listing will be done by Mystery Shoppers followed by interviews at a later date by a team of judges. If you want to put a nomination in, do so now.
Social Media Award Bright Signals one of Scotland’s foremost creative content agencies is on the look-out for pubs, bars, restaurants and hotels that excel in their use of social media. We’re looking for examples of great content, interaction and results. Do you know a venue that does it well, or do you think you are one? If so enter now at scottishbarandpubawards.com
Award for Innovative Business of the year Caledonian Brewery, one of Scotland’s most innovative breweries, is on the lookout for a licensed trade business that is also innovative. Do you know a business that has developed by using innovative business practices? Do they think outside of the box when it comes to attracting customers? Perhaps they have developed an innovative idea that is proving a success with customers and staff whether it be an innovative loyalty scheme, upcycling practices, creative menus or special events. If so they could be eligible for this award. So why not put them forward now.
Gastro Pub of the Year It has never been more important to offer your customers good food. It doesn’t have to be fine dining, but quality, freshly prepared pub grub is what we are looking for. It’s not the size of the menu that counts, but the quality of the food and the efficiency of the service. If you think you know a venue that has a great food offer, let us know at www.scottishbarandpubawards.com
Social Responsibility and Community Award Diageo is on the look-out for pubs, bars and people that embrace social responsibility and who also put something back into the community. Do you know a pub or bar that has developed good relationships with local police, community safety partnerships, community groups, licensing boards and/or licensing forums to help minimise alcohol-related crime and disorder? Do they go the extra mile to promote responsible drinking; what do they do differently from other bars in the area? Do they interact with the local community. Let us know and they could be the proud recipients of this award.
Dog Friendly Pub of the Year The Scottish Bar & Pub Awards are hunting for a pub that provides a welcome for pet dogs. Do you know a pub or bar that allow customers to bring their friendly pooches inside? Do they provide a water bowl, and the occasional treat? If so, they could be in the running for this accolade. Judges will be bringing their own dogs on mystery visits (volunteers are queuing up!!) If you think you know a pub or hotel that fits the bill – enter it now.
Entrepreneur of the Year Do you know someone, or are you someone, who has the entrepreneurial spirit? Do you know a man or woman who took a risk when they started their business, and who has grown it by providing customers what they want and by investing in their staff. A good entrepreneur is a good leader that has strong communication skills and the ability to lead a team of people toward a common goal in a way that keeps the entire team motivated. Are you that person or do you know one? If so why not put them forward for this award now?
Best New Venue New bars, restaurants and hotels have been opening at a great rate of knots over the last 12 months and this year there is an award for Best New Venue. What bar, restaurant or hotel has made a real impression on you since it opened. (September 2015 – May 31 2016). We are looking for well designed venues, which have invested in their staff as well as their premises, and which deliver. It’s not enough to look good, it has to have been a success with customers too.
Award for Success Success stories deserve to be recognised and celebrated. Do you know a licensee/proprietor that has grown their business over the past few years. Perhaps they have successfully continued a family company, or expanded over the past few years, adopted innovation to develop their business, or have grown turnover? This year’s Scottish Bar & Pub Award judges would love to know of any hoteliers, restaurateurs or licensees, who fit the bill. Why not put them forward now to www.scottishbarandpubawards.com
Wine by the Glass Do you have a great range of wine by the glass or do you know a bar, pub or restaurant that does? If so it could be eligible for this inaugural award. A choice of wine range and the opportunity to buy it by the glass has a great appeal to the modern consumer. Judges will be looking for staff with good wine knowledge, a range of wine by the glass which offers a good balance of Old and New World wines, and which includes wine that you can drink on its own or with food. Do you, or does your favourite bar or restaurant seek to improve the customer experience by offering a step up in the quality of wine in its wine by the glass range, and has the wine on offer helped to improve the reputation of the outlet? If so enter your favourite wine by the glass venue now.
Island Pub/Bar of the Year Isle of Arran Distillers, the only distillers on the Isle of Arran, are on the look-out for the best bar and pub located on a Scottish island. Do you know a bar or pub that goes the extra mile to attract customers to its island location? Does the pub or bar offer great food, excellent service and a very warm welcome? If so why not nominate it for this award? Whether the bars are on Arran or or Mull, Islay or Bute, the judges will be eager to see what makes them special. So be sure and enter your nominee now.
Independent Bar of the Year Kopparberg is on the lookout for Scotland’s top independent bar. The Kopparberg team is looking for a bar that has proved to be a success with customers – it doesn’t have to be the most stylish or the biggest, but owners should demonstrate creative forward-thinking and be inclined to think outside of the box when it comes to developing their business. It goes without saying but good customer service and an excellent range of products behind the bar is essential. Do you know a bar that deserves the title? If so put them forward for the accolade now.
Bar Apprentice 2016 Maxxium UK’s training and education programme, mixxit, is now in its tenth year of looking for Scotland’s best new bartender. The mixxit Bar Apprentice competition will take 10 bartenders with experience of one year or less on an intensive training programme which will cover all aspects of professional bartending, including mixology, drinks knowledge and service excellence. In July the bar apprentices will face a panel of judges and the best performing bartender will win the accolade mixxit Bar Apprentice of the Year, which will be announced at the SB&P Awards.
Craft Beer Bar of the Year The judges of this category will be looking for a bar that has an excellent range of quality beer and Craft beers. The bar has to serve and market its beer range well, employ staff who are interested and knowledgeable about beer. An ability to understand beer styles, taste profile and matching beer with food is also fundamental. If you are a bar or know a bar who loves their beer and always looking for the next innovation or new experience of beer enter it now.
Cocktail Bar of the Year Do you think you know the best cocktail bar in Scotland? Do the bartenders provide good service, and offer good, imaginative cocktails? Are they well trained with a customer focus? Does the ambience reflect the quality of the drinks? If so enter the bar that you think deserves the accolade Cocktail Bar of the Year. Expertly made cocktails, a willingness to experiment and a good knowledge of spirits are essential. www.scottishbarandpubawards.com.
Quality Award A dedication to quality has helped to make Tennent’s the No 1 Scottish Lager brand – and Tennent’s is looking for a pub that shows a similar commitment to quality. Excellent customer service, great beer, a good range of products behind the bar, fine food and a great ambience are all part of the quality experience. If you would like to nominate a pub or bar, do so now.
Whisky Bar of the Year Whisky is Scotland’s national drink and we know that there are some great whisky bars out there. The Wee DRAM is looking for licensees who go to extraordinary lengths to promote Scotch whisky within their own establishment. An excellent range of whisky on the back bar is a necessity and staff should also be well trained and enthusiastic when it comes to recommending whisky to their customers. A good Scottish welcome is also important. Do you know a bar worth nominating?
Pub of the Year Scotland’s leading Sunday newspaper is looking for the best pub in the country. Do you have a welcoming atmosphere? Do your customers come back, and come back again? Get your customers to fill in the entry form when it appears in the Sunday Mail or online at www.scottishbarandpubawards.co.uk and tell us why you think you are eligible for ‘Pub of the Year’.
Lifetime Achievement This honour is bestowed upon the person who during their career, have made significent contributions to the licensed trade. Previous winners include John Gilligan, David Urquhart, Billy Dunn, Bob Taylor, Lord MacFarlane and Angus Meldrum.
16th August 2016
The Hilton Hotel, Glasgow
Tables of 10 £ 1100
To reserve your table
contact Cheryl:
cheryl@mediaworldltd.com
The Kings Arms in Fenwick, now run by Craig Mclaughlin and Ian McAnally’s company the Honest Pub Co, has been transformed since the duo took it over. It has had a make-over and has been well-stocked with a great range of beer and spirits, a new cocktail menu and more than 18 rums on offer. This is the first of three planned acquisitions this year for the business partners.
Ian comments, “Our aim was to give the Kings back its mojo and create an environment that all the local community could use. We have mums and dads using our car park to drop off kids at the adjacent nursery and schools, so we’re now open at 8.30am for coffees and breakfasts, with a great selection of treats from our new patisserie counter. Similarly we are doing “kids eat free” from 3pm to 4.30pm Monday to Friday, as family life is a big part of the village.”
Chancellor George Osborne has announced a spirits duty cut of 2%, the first in nearly 20 years, and has also cut beer duty for the 3rd year running.
David Frost, Scotch Whisky Association (SWA) chief executive, said, “This is a historic decision and only the fourth time whisky duty has been cut in a century.
“The Chancellor’s announcement will be toasted across the whisky industry and by consumers who are getting a fairer deal on tax when they have a drink of Scotch. The move is a major boost to our industry as we look to grow again in the UK, and equally sends out an important signal on fair taxation to our export markets.”
While Andrew Cowan, Managing Director, Diageo Great Britain, said:
“Thousands of people across the nation will this evening raise a happy toast to the Chancellor. The alcohol industry generates billions for the economy and flies the flag for the UK abroad. This cut will mean that a 400 year historic industry like Scotch whisky will remain a crucial, and vibrant, part of the British economy for many more years to come.”
While the beer industry also had reason to celebrate. George Osborne said, “Today I am cutting beer duty for the third year in a row – taking another penny off a pint.”
Mike Benner, managing director at the Society of Independent Brewers (SIBA) said, “This is a great day for British independent brewers, pubs and consumers.”
“We applaud the Chancellor’s decision to support British beer with this historic third cut in beer duty. It continues the momentum of the cuts in 2013 and 2014 and will boost growth, employment and investment in the independent brewing sector.”
The two duty cuts and end of the escalator have reduced the average price of a pint of beer by 16p and saved over 1,000 pubs from closure. At the same time, Government revenues from beer duty were up by1.5% in the year ending June 2014.
As a result of the 2% cut in excise on spirits, the duty burden on a 70cl bottle of Scotch at the average price of £12.90 has been reduced by 16 pence from £7.90 to £7.74. The total tax burden, including VAT, now stands at £9.89, or 77% of the average price of a bottle of Scotch, down from 78%.
Diageo have signed over the sales, distribution and marketing of five brands in the UK, including J&B Rare and Jeremiah Weed Brews, to Catalyst Brands and Marblehead.
Catalyst will now distribute Jeremiah Weed Brews, J&B Rare and three variants of Pampero (Blanco, Especial & Anniversario) and Marblehead will distribute Amer Picon and Crown Royal. Both agreements will take effect from 1st March 2015 and will cover both the on and off-trade.
Jeremiah Weed Cider Brews comes in two variants: Jeremiah Weed Sour Mash Brew and Jeremiah Weed Root Brew. J&B Rare is a blend of forty-two Scottishmalt and grain whiskies, and Pampero is a Venezuelan rum. All three of these brands are currently already on sale in GB, whilst Amer Picon (an orange flavoured Bitters often served as an aperitif) and Crown Royal (a blended Canadian Whiskey) are both part of Diageo’s global portfolio but will be new to the GB market.
All of these brands will remain owned by Diageo. Andrew Cowan, Country Director, Diageo Great Britain, comments: “We are confident that we have chosen two great partners in Marblehead and Catalyst Brands. Catalyst have proven brand-building expertise and have delivered strong results in the past two years. Having worked with Marblehead on the distribution of Ypióca in the UK, we believe this is a successful model for growing some of our smaller, and more specialist, brands in this marketplace.”
Emma Wykes, Managing Director of Marblehead, comments, “We are delighted to now have the opportunity to do something exciting with the both Amer Picon and Crown Royal in the UK market. We feel confident, with our breadth of expertise, that much success lies ahead for both of these brands.”
While Gary Squire, Managing Director of Catalyst Brands, says, “Our track record of growing brands in both the on and off-trade gives us confidence that we can accelerate the performance of J&B Rare, Pampero rums and Jeremiah Weed Cider Brews in the UK market.”
Latest statistics from CGA and Nielsen show that customers in pubs are paying more for drinks but drinking less. Both the on and off trade channels saw a stronger than 3% value growth however volumes continue to fall by 1%. This has been driven by the on trade.
While Gin, Malt Whisky, Imported Whisky, Golden Rum, Cider and Champagne and Sparkling Wine, are the strong sellers in both channels at the moment according to the latest MAT figures from Nielsen & CGA.
In the on trade, value sales have increased for Long Alcoholic Drinks and Spirits, with Wines down 5% despite growth in Sparkling Wine & Champagne.?
Source: DMSO – Nielsen ScanTrack, to 16.08.14 vs year ago & CGA Brand Index, to 12.07.14
The new flooring features a clever use of rich mixed timbers teamed with terracotta and brown tiles that help define the bar area. The mixed timber allows the space to look bolder as it gives the illusion of more floor space. The walls are a combination of the same wood with a strong nautical theme; on one wall there is a large vintage map with an old-fashioned cutty-sark-like ship, and on the other is a huge compass. A new world-esque theme is evident, with pictures of settlers and pictures of the new America. Existing beside this is Native American themed décor: a traditional canoe with its oars and various pictures of head chiefs. Colin shares that these additions are not just to play into the aesthetic side of the New England vernacular architecture, but also represent something more informed. He says, “I really enjoy social history and with this design, I want to evoke memories of history. The design is framed around the history of the eastern seaboard and how these places came to be. The maritime theme will be something that a lot of the clientele will be familiar with because this area used to be a hub for shipbuilding. It’s something that The Hamptons has in common with the collective Glasgow shipbuilding areas – Yoker, Scotstoun and Clydebank. Also, they will know the history behind these pieces and will be able to look around and have conversations about the various things on the wall.”
The raised platform to the far-right of the lounge bar features a spectacular old mural of a polar bear and is lit up from a set of strip lights, making it loom impressively from anywhere you look. All of the design and pieces were chosen and assembled by designer Brian Donnelly, whom Colin has worked closely with in past projects. Colin tells us that the raised platform will serve for more than just additional seating:“This raised platform will be where the band plays on their music nights. We will have all sorts of bands in – but we will never have karaoke,” he laughs. Back in the day Jarvies was renowned in the area for its live music, so it is nice to see that this tradition is continuing. An extensive food offering is planned to be served in the Lounge Bar, with the ubiqioutous hamburger and pizzas standing side by side with Scottish traditional fare.
The seating is also very different as it is made up of dark wood stools and red leather banquet seating – adding a more opulent dimension than we have seen. Colin’s ambitious project has created an incredibly imaginative interior that is unlike any of his other more classic Scottish places. Jarvies has now gone from a venue that previously catered to mostly a local clientele, to a place that I can imagine people flocking to from all over in order to get a taste of The Hamptons in Scotland. Perhaps now when Yoker is mentioned there will be no conjuring of the Limmy reference and only images of the glamorous New York island.
Globalisation and the rise in foreign travel means that there are more cultural influences coming through from other parts of the world and this can often be a source of inspiration for new bars, restaurants and hotels.
Adam Tibbats, a director at Tibbats Abel, says his favourite part of the process is literally walking into a place and ‘feeling’ the space before coming up with a series of ideas to put to the client – and then going back at the end of the project and seeing how it has actually come to life.
That’s said, we think the boys from Trainspotting would like it. The bare skeleton of the Cask & Still is there, but there’s been a fairly major refurbishment or should we say a de-refurbishment. The Mousetrap, as it’s now known, has achieved the kind of shabby, junk shop chic that other pubs have attempted for many years.
In the far corner of the bar, there’s a visual trickery piece of artwork of a Rubik Cube. Opposite the bar, there is a piece from Mousetrap, the arm that swings to knock the diver off his board. As you go down into the games room, there’s a Snakes and Ladders fabric board on the wall, next to a macabre, Mickey Mouse outline in blood red with a mousetrap on top, as if to mean he’s been caught. The bath from the Mousetrap is to the right and the actual trap from the game enacts as a lampshade. You’re then led into a snug booth called The Jungle Nook that is decorated in various shades of green and purple, making a jungle setting. Inside the games room, you’re bestowed with a vision that would make any game freak’s day – five genuine, retro gaming machines Pac Man, Sega Mega rally, Operation Walt 3, NBA Pinball and multy player Super Mario Super Heroes. The wall adjacent is decorated like a level of Tetris, and a leather sofa takes the corner next to two tables and six chairs that offer a ‘waiting area’ for what is inevitably a popular part of the pub.
