SLTN - dedicated to the trade sltn.co.uk April 27, 2017
Estella - SLTN - linda.indd 1 19/04/2017 14:26 Estrella - SLTN - linda.indd 1 24/04/2017 12:36 SLTN - dedicated to the trade sltn.co.uk April 27, 2017
Incoming councillors should take time to learn about the business New boards must understand trade By Dave Hunter “This is a real opportunity for local communities as well as some councillors to give their city and town centres.” SCOTLAND’S incoming licens- communities a real boost,” said As well as the day-to-day ing boards should take the time Simmonds. licensing of alcohol in their to learn about the licensed “On average every pub in areas, the new boards will be trade as a matter of urgency Scotland adds £100,000 per tasked with drafting new li- before making decisions that year to their local economy. censing policy statements, • This year’s Paisley Beer Festival had upwards of 300 beers on offer. will impact on livelihoods, say “With a common sense ap- which are due to take effect in trade groups. proach, greater transparency 2018. The local council elections and consistency, the industry Jack Cummins, of Hill Brown Pulling out all the taking place a week today (May can play a key role in the re- Licensing, said the “one really 4) are expected to see new vival of local economies across big issue” for every policy state- stops in Paisley councillors elected in many ar- the country.” ment will be overprovision. eas, which will inevitably lead Stephen McGowan of legal “Will we see post-election FOOD and drink took centre included a series of to the election of new board firm TLT said he expects a shift boards respond to criticism stage in Paisley last weekend cooking demonstrations members across Scotland. in licensing policy in at least from Alcohol Focus Scotland as the UK City of Culture from Masterchef winner Speaking to SLTN, Scottish Li- some parts of Scotland follow- and others that not enough is candidate’s Abbey Close Gary Maclean, family censed Trade Association chief ing next week’s elections. being done to curb the avail- flourished with more than entertainment from executive, Paul Waterson, said “There are a number of expe- ability of alcohol?” said Cum- 30 street food traders and CBeebies star Katy Ashworth board members should meet rienced licensing board mem- mins. producers, while beer lovers as well as a celebration of with representatives of the bers who we know will not be “In particular, could large were out in force for the beer the 30th anniversary of St licensed trade to “get the gen- standing for re-election in vari- swathes of the country become festival at Paisley Town Hall. Mirren’s 1987 Scottish Cup eral feel for licensing as a new ous board areas so I do expect ‘no-go’ zones with boards elect- The double header, which victory. board”. to see some new approaches in ing to declare the whole coun- saw the 30th annual Paisley Beer festival organiser “People come in and, very certain areas,” said McGowan. cil area overprovided? Beer Festival run alongside David Cassidy of CAMRA often, they don’t know much “It would be encouraging to “If, as expected, there’s a the third annual Paisley said the group had been about the business,” said Wat- see boards look to take a fresh major change in the political Food Festival, forms part of “delighted” to celebrate with erson. view on the night time econo- make-up of councils after the Paisley’s bid to become UK St Mirren, and added that “When they come on the li- my and to remember the social election, it would be surprising City of Culture in 2021. this year’s event had more censing board they’ve got to benefits that responsibly-run if there weren’t moves to clamp Weekend highlights beers to try than ever before. learn. But as they learn they’re licensed premises can bring to down on new licences.” making decisions. And some- times they find, with some Don’t miss chance to experience on the board, that these decisions are not always the right ones. shine at SLTN Awards “And we’ve been caught in THERE are just three weeks Independent Pub/Bar, the middle of that. left to enter this year’s Whisky Bar of the Year and “I know they’ve got training, SLTN Awards, and judges Beer Quality to exciting new but they’ve really got to try and are champing at the bit additions like Gin Bar of the listen to experienced people.” to get out and visit some Year, Best Soft Drinks Offer Co-operation with industry of Scotland’s top venues, and Rum Bar of the Year. was also stressed by Brigid Sim- operators and staff over the If you think you’ve got monds, chief executive of the coming months. what it takes, or reckon you Scottish Beer & Pub Associa- With more than 20 know someone who does, tion. categories, there’s something enter online at sltn.co.uk. Simmonds said the SBPA for everyone to shoot The deadline for entries is would “like to see a commit- for – from favourites like May 19. ment to work with industry Business Rates a problem? wherever possible”.
news gin & premium tonics Calls for verification system and greater control The study at a glance Mixed views Tripping up the Mixing up a gin 2000 Mixers can make TripAdvisor was launched 17 years ago in 2000 and is said to have contributed of review site ‘significantly’ to the By Jack Walsh or break gin offer growth of tourism. NEW partnership be- tween VisitScotland and Soft drinks firms say consumers are seeking out premium serves ATripAdvisor is said to hold the potential to inject up HERE’S no sign the gin bubble is • Fever-Tree’s £14bn to £150 million into Scotland’s TripAdvisor going to burst any time soon, with Fergus Franks economy. trade? small producers from Scotland reckons customers T menu generated £2 billion The deal, announced by first and abroad continuing to roll out want “better in visitor spending minister Nicola Sturgeon, will premium liquid after premium liquid, quality” serves. in the UK that would see Scotland promoted to a driving interest in the category. claimed 70 million potential And it’s not just gin sales that are on not have taken place new visitors, reflecting the otherwise in 2014; the up. scale of TripAdvisor, which has Tonic waters and mixers are seeing it influenced a total grown exponentially since its the benefit of a burgeoning gin inception in 2000. With over 25 years of experience helping the licensed trade save spend of £14.3bn in category, according to a number of soft 2014. But what impact has it already drinks firms. had on the licensed trade? Ruaridh Aitken, assistant brand An Oxford Economics study manager at Fentimans, said the released earlier this year “explosion” in premium and craft gins claimed to quantify its impact. “has had a knock-on impact on the Key findings in the report in- mixer market” as drinkers seek out “a 90m point where you can do bet- Industry opinion on dicated the site had significant Different mixers can The review site’s premium product with superior taste” sway, with TripAdvisor con- which she said can be “quite ter”, adding that it’s “not going content influenced One such example is The Pot hard to take” as a small busi- to complement the spirit. tent said to have influenced a Still in Glasgow. away so you have to embrace it “To satisfy the growing need of craft a total of 8.7 million total of 8.7 million trips and ness owner. and hope for the best”. Having not set up a TripAd- Alice Silverwood, who co- mixers, pub and bar operators are money on business rates, we can help provide the solution. trips and 90.7 million 90.7m visitor nights in the UK Recognising the role online visor page (it automatically owns The Old Mill in Killearn well-advised to ensure they have a visitor nights in the in 2014. populates with just one cus- review sites have to play in selection of premium mixers on offer,” In the same year, 37,000 and The Inn at Kippen, ech- 2017, several businesses now UK in 2014. tomer review), co-owner of oed this view. She said she said Aitken. accommodation properties the pub Geraldine Murphy was incorporate TripAdvisor into Nathan Burrough of the recently- has “mixed” feelings towards Horsman. received more than 1.4m re- bemused to find that TripAdvi- their social media training. relaunched historic Scottish soft drinks the site and tries to pay less at- Louise Maclean of multiple operators pay close attention to the With more gins available to views; and since 2006, reviews sor had incorrectly labelled the brand Bon Accord agreed that the tention to it, as she feels it can and this is something that the likes of spirits and mixers they use alongside bartenders now than ever before, are said to have grown 34-fold. whisky bar as a restaurant; and operator Signature Pubs told rise of gin has led to greater interest in be “horrendous” for the con- Fever-Tree opened people’s eyes to,” different fruits and herbs. Horsman reckons the choice of garnish 37,000 VisitScotland ratified the re- at one stage two years ago, it fidence of SLTN it’s “a terrific tool to be mixers amongst on-trade customers. said Burrough. “Garnish plays a huge part in one’s and mixer can “make or break your gin In 2014, 37,000 port’s findings as its Scotland was ranked small busi- utilised”, while Heineken- “In our experience, people are review website is The potential to boost sales through drinking experience, especially with the and tonic”, making these choices key. owned pub company Star Pubs have a huge impact accommodation Visitor Survey 2015 found that nesses. the number increasingly interested in matching premium mixers was also raised by delicate botanicals used in the craft 66% of visitors used traveller- “I don’t & Bars takes a similar stance; Aitken at Fentimans agreed, arguing businesses received one restau- premium spirits with premium mixers Fergus Franks, on-trade manager at gins on the market,” said Franks. submitted reviews and ratings think it’s it runs free social media work- that staff knowledge is important for more than 1.4 million rant in Glas- Everybody I know Fever-Tree. “Keeping the serves simple and as “a key planning tool”. made a dif- shops for its licensees on how any outlet looking to improve their gow, which Franks reckons on-trade customers elegant with a garnish that is chosen reviews during the Commenting on TripAdvi- says ‘I don’t take ference in best to approach TripAdvisor. bottom line. Murphy said are seeking out a “better quality to highlight the flavours in the drink year; restaurants now sor’s growing influence fol- people com- Thom Watt, digital manager “To maximise sales of gin the licensee highlights the it personally’, but Turning heads drinking experience” as drinking habits provides a huge array of options – lowing the publication of the ing to us, but at PR firm Weber Shandwick, can develop the knowledge of their receive more reviews potential for change. simply adding grated chocolate or Oxford Economics study, Marc everyone does. it’s certainly said: “Bad reviews may be out staff so they can identify cross and up- than hotels and B&B error. with mixers “Consumers are drinking less, but a sprig of rosemary will completely Crothall, chief executive of She said made a dif- of your control, but how you selling opportunities,” he said. businesses. opting for better quality when they change a drink.” Aitken also suggested operators the Scottish Tourism Alliance, “from a busi- react to them is not.” told SLTN that the site “is now ference to me and my staff to Following the announcement do – 17% of UK consumers expect to expand their gin offer by hosting ness point of view, you have to read sometimes really quite - Edinburgh Raspberry Gin reduce alcohol consumption over the acknowledged as a standard re- take it with a pinch of salt”. of VisitScotland’s new partner tasting events and classes, “building search tool for visitors”. cruel reviews,” she said. ship with TripAdvisor, Charlie with Fever-Tree Lemon Tonic next five years, versus 5% looking to up a sense of being a licensee that Similarly, Fiona Christie, “Everybody I know in the in- split increase,” said Franks. can specialise in gin along with other on gin serves However, Paul Waterson, Smith, director of marketing Licensees can develop manager of the Red Poppy Res- dustry says ‘oh I don’t take it - Garnish with a twist of lemon peel To capitalise on this trend, Franks 0131 225 2583 07778 149 224 chief executive of The Scot- and digital at the tourism mar beverages and spirits on offer”. 34-fold taurant in Strathpeffer, told personally’, but everyone takes and some raspberries. The sweet suggested flavoured tonic waters as a the knowledge of their Contact Billy McKaig on or Looking to the future, Aitken is Since 2006, reviews tish Licensed Trade Associa- SLTN that while TripAdvisor keting body, said the deal “will mouth feel of the raspberry gin is it personally.” “fantastic way for operators to switch optimistic that tonics and mixers will tion (SLTA), took issue with helps people locate the outlet, it help us put Scotland’s regions, balanced by the citrus tartness, staff so they can identify on TripAdvisor Others take a different stance, up and refresh their G&T offering”. continue to thrive as the nation’s gin some aspects of TripAdvisor, also has its drawbacks. cities and unique experiences with a more refreshing outcome have grown 34-fold, opting to screen what reviews “We have single-handedly pioneered up-selling opportunities. producers go from strength to strength. specifically what he described Having moved premises, Red on the world stage and to grow that prevents cloying. according to the as “gross inconsistencies” in are responded to. our tourism industry for future – Fever-Tree the flavoured tonic market, in line with “Having worked in the small- Poppy received reviews for the Donald Ward, manager of the continued growth of consumer findings. reviews and the lack of verifica- new occupant of its previous generations”. batch Scottish spirits industry I can tion required to publish them. The Castle Arms pub in Edin- Robin Ingle, senior vice presi- interest in gin,” he said. Justin Horsman, marketing controller attest to the creative innovation address; Christie said TripAd- burgh, said: “If it’s just a frivo- “We now have a strong portfolio of six at Franklin & Sons, agreed on the “For a company of that size to visor took weeks to remove the dent of sales at TripAdvisor, The Alex and Amy and commitment of Scottish craft not have verification systems in lous report and it’s not fair, said: “We are looking forward tonics – Indian Tonic Water, Naturally importance of garnishes, which he producers,” he said. reviews meant for the other res- 30ml Fifty Pounds gin place is ridiculous,” he said. then we just ignore it.” to utilising TripAdvisor’s data, Light Tonic Water, Aromatic Tonic said can “both harmonise with a gin’s “We work with a number of them taurant, which she said “could 20ml Briottet pink grapefruit 55,000 Waterson highlighted other But when feedback is con- scale and access to millions of Water, Mediterranean Tonic Water, key flavours, or contrast and balance and are always impressed in how have hindered us quite a lot”. Squeeze fresh pink grapefruit The site is said to problems, including custom- structive, it can be a useful tool, travellers to work with Scot- Elderflower Tonic Water and Sicilian them”. they are engaging with consumers www.wymrating.com Another issue with the site, Top with Fentimans Rose have helped sustain ers allegedly ‘blackmailing’ according to Luca Becattelli, di- land and highlight all the coun- Lemon Tonic – creating an interesting “For example, some gins include no and licensees, and we look forward to according to Christie, is “peo- Lemonade. Garnish with pink 55,000 jobs in owners with the threat of bad rector of The Cobbles in Kelso. try has to offer.” match for the four main flavour profiles citrus botanicals during distillation, working with this exciting group in the ple being able to write what He said it allows you to “pin- grapefruit and serve over ice. of gin.” reviews, and businesses being in anticipation of being served with future.” the UK. they want even if it’s not true”, Franks also highlighted the important labelled incorrectly. – Fentimans an orange or lemon garnish,” said role garnish can play and suggested inside 10 l SLTN l April 27, 2017 20/04/2017 10:39 12 l SLTN l April 27, 2017 20/04/2017 10:57
p10 Apr 27, 17.indd 1 page 10 p12 (NEW) Apr 27, 17.indd 1 pages 12-21 WYM RATING The Merchants Hall, 22 Hanover Street, Edinburgh, EH2 2EP
p1 Apr 27, 17.indd 1 24/04/2017 12:07 news
Bramble boy is World Class AN Edinburgh bartender has made the GB finals of Diageo’s World Class bartending competition. Jon Hughes of Bramble is one of 11 bartenders, and the only competitor from a Scottish bar, to make the UK finals of the con- test. He will compete for the chance to be Diageo Reserve World Class GB Bartender of the Year in June. The winner of the GB final will receive a number of prizes in- • Facelift for the Pig’s Nose. cluding a bespoke whisky trip to Scotland and a trip to Mexico to compete in the global final of the World Class competition. Whiskies with Dan Dove, head of World Class UK, said the talent of competi- tors “increases every year” with this year’s mixologists perform- a new look ing at a level that was “higher than ever”. IAN Macleod Distillers’ whisky brands Pig’s Nose and Sheep Dip have both been given a facelift with AIP critical of health charity’s policy recommendations new label and carton designs. Both redesigns are said to “celebrate the story and quality of the spirit”, with the goal of boosting shelf stand-out. Ian Macleod acquired the AFS under fire whiskies last year when it bought Spencerfield Spirit Company. Air routes bring in big bucks NEW air routes bolstered from industry the Scottish economy ALCOHOL Focus Scotland alcohol-related harm. by £46 million last year, (AFS) has been criticised by the “It’s pure speculation,” said VisitScotland has claimed, drinks industry following the Roberts. ‘They set out to prove following work between release of the charity’s latest their own point.” the tourism organisation report, which makes over 40 Alison Douglas, chief execu- and other groups and a policy recommendations to the tive of Alcohol Focus Scotland, number of international Scottish Government. said the £3.6bn figure was “the airlines. Recommendations put for- most up to date and best figure The 12 new routes, which ward in Changing Scotland’s available” and that the report include Paris, New York Relationship with Alcohol, a and publication date “is clearly and, for the first time, joint report from AFS, BMA listed in the references”. Seoul, were assessed Scotland and other alcohol- Douglas added that reducing to have brought a total focused health groups, include the availability of alcohol is of 122,000 visitors into a return of the duty escalator, “internationally recognised as Scotland over the year, a more stringent approach to one of the most effective ways boosting tourism spend. overprovision, curbs on mar- to reduce harm”; she cited a • AFS has called for a more stringent approach to overprovision. keting, and a call to “improve World Health Organisation Live sport POS police enforcement” where of that estimate is derived from ing to get the Scottish Govern- paper from 2009 that found premises “continue to sell alco- “intangible social costs associ- ment to undertake”. evidence “from a range of set- and prizes hol to intoxicated people”. ated with life years lost”; 7.5% Describing AFS as “wedded to tings which demonstrates the SKY is offering licensees While acknowledging a de- of the £3.6bn can be attributed state regulation”, Roberts was importance of a legal frame- across the UK the chance cline in alcohol-related hos- to health service expenditure. critical of the group’s methods work for reducing the physical to win a range of prizes pitalisations and deaths since Dave Roberts, director gen- and conclusions. availability of alcohol”, adding and promotional packs to 2009, the report claims more eral of the drinks industry- “They are overstating their that “an increased density of celebrate the broadcaster’s must be done, estimating alco- supported Alcohol Information case, they’re using old fig- alcohol outlets” is associated summer sports line-up. hol harm costs Scottish society Partnership (AIP), said the lat- ures and fanciful figures,” with increased consumption Operators can claim a £3.6 billion per year. est AFS report showed “much he said, adding that he does among young people as well free POS kit, with a number The £3.6bn estimate comes more of what [AFS is] really not think AFS has shown a as “increased levels of assault, of giveaways including HD from a 2010 report based on after, the breadth and depth of causal link between pricing, and other harm such as homi- TVs up for grabs. data from 2007. Over one third anti-alcohol reform they’re try- marketing or availability, and cide, child abuse and neglect”. Charity takes a Great walk ‘Barista visa’ proposal welcomed by BHA INDUSTRY charity HIT THE British Hospitality Association (BHA) has welcomed proposals restricted, I think to have this ability to recruit people between 18 Scotland is heading east for a ‘barista visa’ that would allow EU nationals between the ages and 30 who are coming here, albeit on a time-limited visa, a two- as 24 volunteers gear up of 18 and 30 to work in the UK’s hospitality industry for up to two year visa, we would welcome that,” he said. to walk along the Great years, post-Brexit. Macleod said that he views such proposals as “a partial response Wall of China next month The proposals, reported in the mainstream press but unconfirmed to the warnings we’ve been making about a cliff edge or a cliff edge to raise money for a host of by Westminster, are for a visa that is an extension of the Youth Mo- cessation of free movement”; the BHA recently submitted a report hospitality scholarships. bility Scheme, which allows 18 to 30 year olds from countries such to Westminster outlining the potential staff shortfall facing the in- David Cochrane, chief as New Zealand and Canada to work in the UK for two years. dustry post-Brexit if freedom of movement was restricted. executive of HIT Scotland, Speaking to SLTN, Willie Macleod, executive director, Scotland, at He added that “our default position would be we’d want to see a said training for the the BHA, said in principle this type of visa “would be a good thing transitional period even if freedom of movement was to cease”. challenge is “all systems go if we were no longer able to have freedom of movement of EU work- A spokesman for the Home Office said “we are currently consider- at the moment”. ers”. ing the various options as to how EU migration might work once “There’s no doubt that if free movement was to end, or even be we have left”. 2 l SLTN l April 27, 2017
p2 Apr 27, 17.indd 1 24/04/2017 11:39 Ayrshire bar owner secures place on prestigious entrepreneurial programme Livingstone wins Diageo fellowship AYRSHIRE operator Nick Liv- Lederer and included Diageo’s am still coming to terms with ingstone has secured the inau- Mark Baird, Sandy Kennedy of the concept of having the gural Diageo Learning for Life Entrepreneurial Scotland, SLTA chance to learn from the best Saltire Fellowship. chief executive Paul Waterson in the UK and the US. I know Livingstone, who runs the 7 and SLTN’s Gillian McKenzie – it will play a key role in help- Saints bar in Prestwick, gained with his understanding of the ing me develop the business in the Diageo-funded place on programme and how it would future.” the prestigious international help him grow his business. Peter Lederer said: “Nick is leadership development pro- Livingstone will now join the exactly the sort of person we gramme run by Entrepreneur- 2017/2018 cohort of Saltire need to play a key role in the ial Scotland, which attracted Fellows from a range of sec- future of a sector that is inte- applicants from across the tors on the six-month intensive gral to the success of Scotland’s Scottish trade. programme, which kicks off on economy.” In the final stage of the rigor- September 4 and includes eight Diageo’s Mark Baird said: “We ous application process, Living- weeks at Babson College in Bos- • Nick Livingstone (third left) with judges (from left) Paul Waterson, Peter believe that this experience will stone outlined ambitious plans ton, USA; hands-on experience Lederer, Mark Baird, Gillian McKenzie and Sandy Kennedy. not only inspire Nick to go on to to expand his business, adding through US company visits; bigger and better things, it is a to the Star Pubs & Bars lease- time with the entrepreneurs of Livingstone said he is “abso- nity when I saw it promoted in signal of our faith in the sector hold unit he currently operates, Silicon Valley; and two weeks at lutely over the moon” to have SLTN,” he said. to continue to innovate and to and impressed the judging pan- the University of Strathclyde’s won the place. “I was immedi- “I have been working in the address the many challenges el – which was chaired by Peter Business School. ately attracted to the opportu- industry since I was 17 and I facing the hospitality sector.”
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p3 Apr 27, 17.indd 1 24/04/2017 11:15 news
There’s no ‘I’ in beer TEAMWORK will be the name of the game at Stewart Brewing’s annual beer festival next month (May 13), when the firm unveils several limited edition beers created with other brewers. There will be a raft of beers produced with fellow Edinburgh brewers, including a kiwi-hopped double IPA with lime zest, in partnership with Cross Borders, two fruit-infused Berliner Weisse beers with Top Out and a rye lager with Eyeball Brewing. There will also be an ice cream-style ale produced in collabo- ration with Over Langshaw Farmhouse Ice Cream and a Blood • Co-founders Dave Grant Orange Saison created with Liverpool Craft Beer. (left) and David McHardy. In addition, Flying Panda – a beer conceived when Stewart Brewing’s head brewer teamed up with Chinese brewer Pandab- A Fierce rew, will return, alongside Problem Solved, a collaboration with De Molen brewery in the Netherlands, and Cross Roads, last expansion year’s trans-Atlantic collaboration with the Crux Fermentation Project. ABERDEEN-based craft brewer Fierce Beer is set to expand production after securing funding from Cocktail festival expected to boost profile of Scottish bartending Barclays bank. The £120,000 funding package will go towards the cost of new production equipment that will replace the firm’s current hand bottling machine; Full tale of event production capacity will increase from 300 to 2000 units per hour. The funding will also provide working capital to support future growth hasn’t been told for the brewery, which was founded in 2015 by THE organiser of bartending from as far afield as Japan. directors Dave Grant and festival Tales of the Cocktail “It’s not just about Scottish David McHardy. expects the event’s tenure in bartenders; it’s almost like a Edinburgh to bring long-term showcase for the quality of the benefits to the city, as well as bars in Edinburgh, and bring- Staff support app bartending across Scotland. ing the world to the capital. It’s from bars group Tales on Tour, the touring arm a great event.” of Tales of the Cocktail, hosted And McLaren, whose bar- MULTIPLE operator Kained its first ever European festival in tending career included sev- Holdings has introduced Edinburgh earlier this month. eral years at Montpeliers, said a new app to support and The five-day festival included the Edinburgh bar scene has reward its 170+ workforce. a range of daytime seminars on earned a reputation on the The brainchild of MD spirits and mixology as well as world stage. Graham Suttle, the new evening events across the city. “Nowhere should ever try to “digital hub” will operate Tales on Tour will return for • Ann Tuennerman at the launch of Tales on Tour earlier this year. be somewhere else, and one of across Kained’s nine units a second series of events next pact, and you will see these bar- US since 2013, McLaren deliv- the things that’s stood Edin- and includes a rewards year, before moving to a differ- tenders travelling more, getting ered a seminar on ‘going back burgh in good stead over the system that allows ent city in 2019. job offers,” said Tuennerman. to your roots to find success’ as years has been a sort of confi- managers to award staff Speaking to SLTN, Tales “It has a very big impact.” part of the festival. dence in its own skin and a real ‘points’ in real time for founder Ann Tuennerman Tuennerman’s comments He said Tales on Tour’s Edin- desire to do what they think is great performance; staff said the festival had attracted were echoed by Ian McLaren, burgh stint will be “fantastic for right in their own market, and can accumulate these bartenders from as far away as director of trade advocacy at the Scottish bar community”. if other people outside like it points to redeem prizes. Japan, Hong Kong and the US. Bacardi USA. “I think it’s going to be broad- that’s fine,” he said. “You can tell it has a big im- A Scottish bartender and er than Edinburgh,” McLaren “I would definitely put Edin- Distillery numbers pact now, financially, but it will staff training provider who told SLTN. burgh on a par with the great “We’ve got people coming continue to climb continue to have a financial im- has worked for Bacardi in the cocktail cities of the world.” FIGURES from HMRC have revealed 12 new distilleries were registered in Scotland Brewer expands its core with relaunch last year. The Scottish figures INVERALMOND, the Perthshire brewer which was bought last were against a backdrop year by Innis & Gunn, has marked its twentieth anniversary by re- of 27 new distilleries launching its core range with a new design and a new beer. in England and one in The brewer’s core range of Ossian and Lia Fail have been joined Wales in the course of by EPA (Edinburgh Pale Ale), while the range’s new packaging – de- 2016. Commenting on signed by Glasgow-based Freytag Anderson – features illustrations the figures, Miles Beale of by Isle of Skye artist Peter McDermott. the Wine and Spirit Trade The range will be joined in May by Daracha, a ruby ale, and sev- Association said: “The eral seasonal brews in the course of the year. rapid growth of distilleries, The Inveralmond brewery in Perth is also in the process of under- an increase of 135% going a £750,000 expansion that will increase its brewing capac- since 2010, is yet another ity by up to 150%, to allow for the brewing of both Inveralmond positive sign of the UK and Innis & Gunn’s beers. spirits industry going from The news comes after parent company Innis & Gunn opened its strength to strength.” newest Beer Kitchen bar. The Glasgow venue, on Ashton Lane, in- cludes its own brewery. • The Edinburgh Pale Ale (EPA) joins the brewer’s core beer range. 4 l SLTN l April 27, 2017
p4 Apr 27, 17.indd 1 24/04/2017 11:15 Advertorial Courvoisier: the toast of Paris
COTLAND will be at the forefront of international cocktail culture next month when an Edinburgh Sbartender heads to Paris, thanks to Courvoisier. Jonathan Arthur of Bramble won the UK final of Courvoisier’s Toast of Paris competition earlier this month, earning the right to compete against bartenders from Canada, Germany, France and Austria in the grand final of the contest. In addition to participating in the competition itself, Jonathan and his fellow finalists will travel to the Chateau Courvoisier in Jarnac, where they will tour the centuries- old Paradis Cellar and meet master blender Patrice Pinet. The overall winner will have the opportunity to bottle a bespoke blend of Courvoisier. The Toast of Paris, now in its second year, is just the latest highlight for a Cognac that has been at the heart of French culture for over two centuries. • The Toast of London: (from left to right) The company, established in 1809 by Mixxit senior ambassador (Maxxium), Emmanuel Courvoisier and business Amit Sood; Luca Rapetti of The Donavon partner Louis Gallois, has grown from Bar, London; Kyle Wilkinson of The Beaufort Bar, Savoy; Sophia Pinckard, The humble beginnings to become one of Wilderness, London; UK winner Jonathan the most recognised and celebrated Arthur, Bramble, Edinburgh; Iscia Crenn, Cognac houses in the world. The Voyage of Buck, Edinburgh; Alex Much as whisky is inextricably tied Godfrey, Red Light, Bristol; Rebecca to Scotland and bourbon to the United Asseline; mixologist Tony Conigliaro. States, Cognac is unassailably French; in order to qualify, the spirit must be produced, from grape to bottle, within In the nineteenth and early the Cognac region of south-western twentieth centuries Cognac became a France. Much like that other great favourite of artists and philosophers French drink, Champagne, it is the living in or visiting Paris, as well as creation of artisan producers working the bartenders of the day, who would with the very best quality grapes, create such classic cocktails as the which are then twice-distilled in order Sidecar and the Sazerac using Cognac to create the eau de vie (brandy) as a base. which is then aged for two years And the quintessential French before it can be called Cognac. spirit is enjoying a renaissance in bartenders were taken on a guided a half and I was really impressed by In 1828 Courvoisier relocated from cocktail culture today, as bartenders tour of the brand’s history and given the gastronomic scene – including AA Paris to Jarnac, on the banks of the rediscover its complex flavours and the opportunity to taste a number of Rosette and Michelin Star restaurants, Charente river and the heart of the unique personality. Courvoisier’s premium Cognacs. but also smaller businesses where Cognac region, where the company Courvoisier has been keen to “I think there’s passion for Cognac in people pay a lot of attention to could be closer to the production encourage this, and the Toast of Paris the on-trade again,” said Rebecca. their dishes. And I think there’s a lot of its Cognacs. Chateau Courvoisier competition has given the Cognac the “For years Cognac was seen as an of opportunity for people to enjoy remains the company’s home to this chance to engage with some of the older person’s drink. But there’s so Cognac with food. I think the level of day. world’s best bartenders. many things that can be done with flavours, the dressing, the spices that The competition, which celebrates this incredibly versatile liquid.” are used in the food here would fit the Golden Age of Paris, has included Courvoisier’s versatility is perfectly perfectly with a Cognac on the side. competitive heats and semi-finals embodied by serves such as the “And there’s a great cocktail taking place in five countries. Entrants Courvoisier Espresso Martini and scene. There’s lots of absolutely were challenged to create one of two Café Courvoisier. In the Courvoisier great cocktail bars. There are loads Courvoisier cocktails: an aperitif-style Espresso Martini, Courvoisier of places where people can enjoy drink with a low ABV that captures the takes the place of the traditional a higher level of bartending, great Parisian café and brasserie culture, vodka, while in the case of the hospitality and fantastic cocktails.” or a cocktail inspired by Parisian Café Courvoisier a 35ml measure With its depth of flavour and nightlife. of Courvoisier is served alongside incredible versatility it’s no surprise In the UK, the competition espresso and chocolate. Cognac has been the toast of France was launched with a series of “I think gastronomy is something for centuries. And with Courvoisier at masterclasses organised by Maxxium that could be interesting for us here its heart, the category could be the UK and hosted by global brand in Scotland,” said Rebecca. toast of Scotland’s bars for years to ambassador Rebecca Asseline, where “I lived in Edinburgh for a year and come.
There’s a passion for Cognac in the on-trade again. There’s so many things that can be done with this incredibly versatile liquid.
CourvoisierAdvertorial - SLTN - Dave New Version.indd 1 21/04/2017 11:55 news
Traditional bars have an important role to play, owner says Pubs the lifeblood
• Chef Stephen Espouy. Chocs away for Royal of communities By Jack Walsh part of the community” – espe- Yacht chef cially in more remote parts of THE executive pastry UBS across Scotland have Scotland, where she said pubs chef of The Royal Yacht weathered their fair share can be viewed “like a commu- Britannia is set to compete Pof storms down the years, nity centre sometimes”. in this year’s World with the smoking ban followed “Community pubs definitely Chocolate Masters. by the lowering of the drink have a role to play in smaller Stephen Espouy has drive limit sparking real fears areas where people need a place reached the World of the beginning of the end for to get together, a focus for the Chocolate Masters many. community, something that pre-selections and, this Coupled with a changing supports the school and the October, will compete younger demographic, which football team and the darts,” against five fellow is generally looking to drink said Jackie. chocolatiers from the UK less and eat out more, and the “People have a [sense of] be- and Ireland for a place in future of many traditional pubs longing; they belong to some- the global final and the was cast into further doubt. thing.” chance to be named World It’s the case at the Union Tav- Chocolate Master. ern in Fortrose, which Jackie Stephen said securing a said attracts a broad clientele. place in the competition I think the wet- “In the evening we get a mix is “a huge honour of both young and older peo- both personally and led pub in certain ple,” she said. professionally”. villages has got a [big] role to play. Hotel serves It certainly isn’t up new menu However, like many, Jackie MacGregor, commercial direc- falling away, GLASGOW hotel One tor at property firm ASG Com- as far as we’re Devonshire Gardens has mercial, reckons traditional launched a new Sunday wet-led pubs have an important concerned. lunch menu. role to play. Designed by head chef Having worked at the proper- “And people quite like the tra- Barry Duff and his team, ty company for the last four and ditional pub. the four-course menu a half years (during which time “We’re not doing anything features a broad selection she purchased the firm with her [different] – we do not have of dishes featuring “fresh, business partner Paul Hart), • Property agent Jackie MacGregor, who owns the Union Tavern in to do karaoke nights or quiz seasonal, locally-sourced Jackie also has her fair share Fortrose with her husband, said wet-led pubs play an important role. nights; in fact that’s a turn-off and, wherever possible, of on-trade experience, having to some of these folk.” organic produce”. owned a number of hospitality Hotel in Thurso; the Dunmore wet-led pubs. It’s an approach that is paying Food and beverage businesses over the years with House guest house in Calland- She said she frequently en- off, according to Jackie, who manager Alan Brady said her husband, Jamie MacGregor. er; the Balintore Hotel near counters “a sort of general said the pub’s figures are con- the menu offers a “true Their first foray into the li- Tain; and, since 2015, the Un- consensus, which is that the tinuing to climb. “It certainly taste of Scotland using the censed trade was Forss House ion Tavern in Fortrose, which is wet-led pub is dying because of isn’t falling away as far as we’re best ingredients”. Hotel in Thurso, which they run by a management firm. the smoking [ban] and all the concerned,” she added. purchased in 1995 and ran Able to see the trade from two various other things that have “It keeps me grounded in that for ten years until they sold it perspectives, Jackie told SLTN affected pubs”. as an agent I can see what’s Dundee lifts in 2005. Since then, they’ve she often witnesses conflicting However, she reckons that not happening on the ground, rath- Haddow Trophy owned various other business- views about the state of the on- only are wet-led pubs still in er than listening to the negativ- es, including the Borgie Lodge trade, particularly the health of demand, they are often “a vital ity.” A TEAM of licensees from Dundee claimed victory in the Haddow Trophy golf competition. Nine teams of eight Scottish Star pubs set for investment players battled it out in this year’s contest, which was A NUMBER of Scottish pubs are earmarked for inburgh and the Malleny Arms in Balerno; the sponsored by Tennent’s, at refurbishment after Heineken revealed plans to pubco said it is seeking lessees for both sites to Crieff Golf Club. invest a claimed £4 million in its Star Pubs & Bars help develop plans. The team from Dundee estate north of the border this year. Lawson Mountstevens (left), MD of Star Pubs narrowly beat Edinburgh A total of 17 outlets across Scotland are in line & Bars, which has 109 outlets in Scotland, said: on a better inward half to for an upgrade as part of the investment, which “We regularly read about pubs closing down, but lift the trophy. Heineken said is double its spend in 2016; the what people don’t always appreciate is that well- The winning individual brewer and pubco said more than a third (37%) run, invested pubs are thriving. was Michael Allan from of this year’s investment will go on “community “Invested pubs attract more customers, are used the Edinburgh team, locals” and the introduction of food and coffee of- more often for different occasions throughout the with Wayne Murphy from fers. day and encourage people to trade-up, creating Dundee in second place. Two of the pubs earmarked for investment are more profitable and sustainable businesses for The Montague bar on St Leonard’s Street in Ed- licensees.” 6 l SLTN l April 27, 2017
p6 Apr 27, 17.indd 1 20/04/2017 10:38 HOTELS I BARS I LEISURE INDUSTRY RESTAURANTS I CAFES SUPPLYING THE CATERING INDUSTRY FOR OVER 30 YEARS
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NewConcept - SLTN - linda.indd 1 21/04/2017 15:28 SkyDPS - SLTN - linda.indd 1 20/04/2017 14:25 18687_SKY_Q4_SLTN_APRIL27_DPS_490x340_V2.indd 2 SkyDPS - SLTN - linda.indd 2 20/04/2017 14:25 20/04/2017 11:18 news
The study Calls for verification system and greater control at a glance Mixed views 2000 TripAdvisor was launched 17 years ago in 2000 and is said to have contributed ‘significantly’ to the of review site growth of tourism. By Jack Walsh NEW partnership be- tween VisitScotland and ATripAdvisor is said to £14bn hold the potential to inject up TripAdvisor to £150 million into Scotland’s generated £2 billion economy. in visitor spending The deal, announced by first minister Nicola Sturgeon, will in the UK that would see Scotland promoted to a not have taken place claimed 70 million potential otherwise in 2014; new visitors, reflecting the it influenced a total scale of TripAdvisor, which has spend of £14.3bn in grown exponentially since its inception in 2000. 2014. But what impact has it already had on the licensed trade? An Oxford Economics study released earlier this year claimed to quantify its impact. 90m Key findings in the report in- The review site’s dicated the site had significant content influenced sway, with TripAdvisor con- a total of 8.7 million tent said to have influenced a One such example is The Pot which she said can be “quite point where you can do bet- trips and 90.7 million total of 8.7 million trips and Still in Glasgow. hard to take” as a small busi- ter”, adding that it’s “not going Having not set up a TripAd- ness owner. away so you have to embrace it visitor nights in the 90.7m visitor nights in the UK in 2014. visor page (it automatically Alice Silverwood, who co- and hope for the best”. UK in 2014. In the same year, 37,000 populates with just one cus- owns The Old Mill in Killearn Recognising the role online accommodation properties tomer review), co-owner of and The Inn at Kippen, ech- review sites have to play in received more than 1.4m re- the pub Geraldine Murphy was oed this view. She said she 2017, several businesses now views; and since 2006, reviews bemused to find that TripAdvi- has “mixed” feelings towards incorporate TripAdvisor into 37,000 are said to have grown 34-fold. sor had incorrectly labelled the the site and tries to pay less at- their social media training. In 2014, 37,000 VisitScotland ratified the re- whisky bar as a restaurant; and tention to it, as she feels it can Louise Maclean of multiple port’s findings as its Scotland at one stage two years ago, it be “horrendous” for the con- operator Signature Pubs told accommodation Visitor Survey 2015 found that was ranked fidence of SLTN it’s “a terrific tool to be businesses received 66% of visitors used traveller- the number small busi- utilised”, while Heineken- more than 1.4 million submitted reviews and ratings one restau- nesses. owned pub company Star Pubs reviews during the as “a key planning tool”. rant in Glas- Everybody I know “I don’t & Bars takes a similar stance; year; restaurants now Commenting on TripAdvi- gow, which think it’s it runs free social media work- sor’s growing influence fol- Murphy said says ‘I don’t take made a dif- shops for its licensees on how receive more reviews lowing the publication of the highlights the it personally’, but ference in best to approach TripAdvisor. than hotels and B&B Oxford Economics study, Marc potential for people com- Thom Watt, digital manager businesses. Crothall, chief executive of error. everyone does. ing to us, but at PR firm Weber Shandwick, the Scottish Tourism Alliance, She said it’s certainly said: “Bad reviews may be out told SLTN that the site “is now “from a busi- made a dif- of your control, but how you acknowledged as a standard re- ness point of view, you have to ference to me and my staff to react to them is not.” search tool for visitors”. take it with a pinch of salt”. read sometimes really quite Following the announcement However, Paul Waterson, Similarly, Fiona Christie, cruel reviews,” she said. of VisitScotland’s new partner- 34-fold chief executive of The Scot- manager of the Red Poppy Res- “Everybody I know in the in- ship with TripAdvisor, Charlie Since 2006, reviews tish Licensed Trade Associa- taurant in Strathpeffer, told dustry says ‘oh I don’t take it Smith, director of marketing on TripAdvisor tion (SLTA), took issue with SLTN that while TripAdvisor personally’, but everyone takes and digital at the tourism mar- have grown 34-fold, some aspects of TripAdvisor, helps people locate the outlet, it it personally.” keting body, said the deal “will according to the specifically what he described also has its drawbacks. Others take a different stance, help us put Scotland’s regions, findings. as “gross inconsistencies” in Having moved premises, Red opting to screen what reviews cities and unique experiences reviews and the lack of verifica- Poppy received reviews for the are responded to. on the world stage and to grow tion required to publish them. new occupant of its previous Donald Ward, manager of our tourism industry for future “For a company of that size to address; Christie said TripAd- The Castle Arms pub in Edin- generations”. not have verification systems in visor took weeks to remove the burgh, said: “If it’s just a frivo- Robin Ingle, senior vice presi- 55,000 place is ridiculous,” he said. reviews meant for the other res- lous report and it’s not fair, dent of sales at TripAdvisor, The site is said to Waterson highlighted other taurant, which she said “could then we just ignore it.” said: “We are looking forward have helped sustain problems, including custom- have hindered us quite a lot”. But when feedback is con- to utilising TripAdvisor’s data, structive, it can be a useful tool, scale and access to millions of 55,000 jobs in ers allegedly ‘blackmailing’ Another issue with the site, owners with the threat of bad according to Christie, is “peo- according to Luca Becattelli, di- travellers to work with Scot- the UK. reviews, and businesses being ple being able to write what rector of The Cobbles in Kelso. land and highlight all the coun- labelled incorrectly. they want even if it’s not true”, He said it allows you to “pin- try has to offer.” 10 l SLTN l April 27, 2017
p10 Apr 27, 17.indd 1 20/04/2017 10:39 drinks news
Diamonds are a vodka’s best friend A VODKA that’s said to be made using importer and distributor Proof Drinks, a diamond dust fi ltrati on system has said: “We have been looking for the been launched in the UK. right product to tackle the highly Three Sixty vodka is made from competi ti ve vodka category with. 100% wheat and is four ti mes disti lled “Three Sixty’s unique diamond using a diamond dust fi lter, which fi ltrati on process and stand-out bott le is said to remove more impuriti es, gives us the brand and the liquid to • Drambuie changed hands in 2014. resulti ng in a “light-bodied and make a real impact and add another seamlessly smooth tasti ng vodka”. market to the brand’s incredible Spirits fi rm The bott le features a diamond-style internati onal success. design and velvet label with silver “As with all of our brands, we embossing, and has been designed to see Three Sixty as delivering truly looks to liqueur boost visibility on the back-bar. premium quality liquid at a price that SCOTTISH spirits fi rm William Paul Ferguson, operati ons director of makes it accessible.” Grant & Sons has added whisky liqueur Drambuie to its portf olio of premium brands. Previously distributed in the UK by Bacardi Brown-Forman Brands, Drambuie was acquired by William Grant & Sons in 2014; it now sits alongside the fi rm’s existi ng premium brands, which include Blended Scotch Glenfi ddich and The Balvenie single malt Scotch whiskies, Monkey Shoulder, Grant’s, Tullamore Dew Irish whiskey, Hendrick’s gin and Sailor Jerry spiced rum. Since acquiring the Drambuie comes of age brand, William Grant & Sons has redesigned the liqueur’s bott le in a bid to “truly refl ect the brand’s Premium expression relaunched with a new label roots”. Rita Greenwood of William Grant IAGEO has relaunched its & Sons UK said with the fi rm’s Johnnie Walker brand’s Platinum aim of growing its quality spirits DScotch whisky with a new name off er, Drambuie is an “excellent – Johnnie Walker Aged 18 Years. fi t that complements our existi ng The 40% ABV blended Scotch whisky portf olio and will support our features a new-look bottle, as well as growth strategy both in the on and updated packaging. off -trade going forward”. A blend of up to 18 different whiskies, each said to be chosen for their “depth of fl avour and character”, Johnnie Taste of Thailand Walker Aged 18 Years’ tasting notes describe the Scotch as having “intense joins the Cellar sweet fruit fl avours and aromas, with just a gentle wisp of smokiness, THAI beer brand Chang is the focus embodying the classic Johnnie Walker of a raft of new marketi ng acti vity style of blending – striking the perfect aft er joining the portf olio of drinks balance between distillery character distributor Cellar Trends. and the infl uence of casks over time”. Chang Beer, which was launched in Thailand in 1995, is eyeing further growth in the UK on-trade, aiming to build on the “strong presence” the brand is said to have The myriad of fl avour established since it arrived in the is unlike any other, UK in 2007. giving this Scotch an Marketi ng acti vity for the beer, • Master blender Jim Beveridge said the relaunched whisky has “a wonderful balance”. which is described as having unparalleled quality. a “complex aroma and a crisp, “The challenge with this blend was to smokiness.” smooth, and refreshing taste”, will create a smooth and complex whisky Nick Temperley, head of Diageo launch with the Chang Sensory The whiskies are said to have been with distinctive, big fl avours,” he said. Reserve GB, said Johnnie Walker Aged Trails – a Thai food, art and music drawn from across Scotland’s whisky- “I have chosen up to 18 different 18 Years “is crafted using our unrivalled event – in London this weekend. producing regions. whiskies with remarkable fl avour and reserves of mature whiskies”. Cellar Trends’ Terry Barker said: Created by Johnnie Walker master character, including classic Speyside “The myriad of fl avour is unlike “With great plans for 2017 already blender, Dr Jim Beveridge, the whisky malts, such as Cardhu, Glen Elgin any other, giving this Scotch an in place, launching with the Chang is being promoted as best-served neat and Auchroisk, for their sweetness unparalleled quality,” he said. Sensory Trails, we are looking or on the rocks. and elegance; fruity and complex “We know there’s a real consumer forward to strengthening Chang’s Beveridge said the whiskies he Highland malts including Blair Athol demand for 18 year old whiskies, positi on in the UK market.” chose for the blend “have a wonderful and beautifully aged island malts that and hope to see the new name and balance”. enable me to introduce such a subtle packaging resonate with customers.” April 27, 2017 l SLTN l 11
p11 Apr 27, 17.indd 1 19/04/2017 11:58 gin & premium tonics Mixers can make or break gin offer Soft drinks firms say consumers are seeking out premium serves
HERE’S no sign the gin bubble is going to burst any time soon, with • Fever-Tree’s Tsmall producers from Scotland Fergus Franks and abroad continuing to roll out reckons customers premium liquid after premium liquid, want “better driving interest in the category. quality” serves. And it’s not just gin sales that are on the up. Tonic waters and mixers are seeing the benefit of a burgeoning gin category, according to a number of soft drinks firms. Ruaridh Aitken, assistant brand manager at Fentimans, said the “explosion” in premium and craft gins “has had a knock-on impact on the mixer market” as drinkers seek out “a premium product with superior taste” to complement the spirit. “To satisfy the growing need of craft mixers, pub and bar operators are well-advised to ensure they have a selection of premium mixers on offer,” said Aitken. Nathan Burrough of the recently- relaunched historic Scottish soft drinks brand Bon Accord agreed that the rise of gin has led to greater interest in and this is something that the likes of operators pay close attention to the Horsman. mixers amongst on-trade customers. Fever-Tree opened people’s eyes to,” spirits and mixers they use alongside With more gins available to “In our experience, people are said Burrough. different fruits and herbs. bartenders now than ever before, increasingly interested in matching The potential to boost sales through “Garnish plays a huge part in one’s Horsman reckons the choice of garnish premium spirits with premium mixers premium mixers was also raised by drinking experience, especially with the and mixer can “make or break your gin Fergus Franks, on-trade manager at delicate botanicals used in the craft and tonic”, making these choices key. Fever-Tree. gins on the market,” said Franks. Aitken at Fentimans agreed, arguing Franks reckons on-trade customers “Keeping the serves simple and that staff knowledge is important for Turning heads are seeking out a “better quality elegant with a garnish that is chosen any outlet looking to improve their drinking experience” as drinking habits to highlight the flavours in the drink bottom line. with mixers change. provides a huge array of options – “To maximise sales of gin the licensee “Consumers are drinking less, but simply adding grated chocolate or can develop the knowledge of their opting for better quality when they a sprig of rosemary will completely staff so they can identify cross and up- Edinburgh Raspberry Gin do – 17% of UK consumers expect to change a drink.” selling opportunities,” he said. with Fever-Tree Lemon Tonic reduce alcohol consumption over the Aitken also suggested operators next five years, versus 5% looking to expand their gin offer by hosting Garnish with a twist of lemon peel increase,” said Franks. tasting events and classes, “building and some raspberries. The sweet To capitalise on this trend, Franks Licensees can develop up a sense of being a licensee that mouth feel of the raspberry gin is suggested flavoured tonic waters as a can specialise in gin along with other balanced by the citrus tartness, “fantastic way for operators to switch the knowledge of their beverages and spirits on offer”. with a more refreshing outcome up and refresh their G&T offering”. staff so they can identify Looking to the future, Aitken is that prevents cloying. “We have single-handedly pioneered optimistic that tonics and mixers will – Fever-Tree the flavoured tonic market, in line with up-selling opportunities. continue to thrive as the nation’s gin the continued growth of consumer producers go from strength to strength. The Alex and Amy interest in gin,” he said. “Having worked in the small- “We now have a strong portfolio of six Justin Horsman, marketing controller batch Scottish spirits industry I can 30ml Fifty Pounds gin tonics – Indian Tonic Water, Naturally at Franklin & Sons, agreed on the attest to the creative innovation 20ml Briottet pink grapefruit Light Tonic Water, Aromatic Tonic importance of garnishes, which he and commitment of Scottish craft Squeeze fresh pink grapefruit Water, Mediterranean Tonic Water, said can “both harmonise with a gin’s producers,” he said. Top with Fentimans Rose Elderflower Tonic Water and Sicilian key flavours, or contrast and balance “We work with a number of them Lemonade. Garnish with pink Lemon Tonic – creating an interesting them”. and are always impressed in how grapefruit and serve over ice. match for the four main flavour profiles “For example, some gins include no they are engaging with consumers of gin.” citrus botanicals during distillation, and licensees, and we look forward to – Fentimans Franks also highlighted the important in anticipation of being served with working with this exciting group in the role garnish can play and suggested an orange or lemon garnish,” said future.” 12 l SLTN l April 27, 2017
p12 (NEW) Apr 27, 17.indd 1 20/04/2017 10:57 INCREASE YOUR GIN & TONIC SALES BY 60% WITH A FEVER-TREE G&T MENU
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TradeMediaAdvert_Apr07Fevertree - SLTN - linda.indd AW.indd 1 1 07/04/201719/04/2017 15:5311:55 gin & premium tonics Gin behind bars
Fiona Newton Heathmount Hotel Inverness
• How many gins do you stock? for a malt whisky. Over 30 and adding. • How oft en do you add a new gin • What’s the most popular gin in to the back-bar and how do you your bar right now? choose it? Undoubtedly Isle of Harris Gin from As soon as we hear about a new and the Western Isles. exciting craft gin on the market we source it and put it to the test. • Do you fi nd customers are asking for gins by brand name more oft en • What’s your personal favourite gin nowadays? and why? Absolutely. We now expect them to Rock Rose served over ice with a slice request a favourite gin or ask for a of orange peel or a sprig of rosemary recommendation, in the same way and Fever-Tree tonic because it tastes customers have traditionally asked so refreshing.
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14 EG_SLTN_Core_Range_IMD_227x158_18APRIL.inddl SLTN l April 27, 2017 1 18/04/2017 10:37
p14,15 Apr 27, 17.indd 1 19/04/2017 11:57 Gary Smith Portsonachan Hotel Dalmally, Argyll & Bute
• How many gins do you currently Customers appear to ask for local stock? products more than asking for gin by We currently have 31 different gins brand name. available. • How oft en do you add a new gin • What’s the most popular gin in to the back-bar and how do you your bar right now? choose it? McQueen Gins are the most We add new gins as and when they popular as they are pretty local. The become available, with most of the new Loch Fyne gin is starting to take focus being on locally distilled gin. off too. • What’s your personal favourite gin • Do you fi nd customers are asking and why? for gins by brand name more oft en Sorry, I’m not a gin drinker. My nowadays? colleagues certainly prefer the McQueen range.
Matthew McKean The Crown Inn Biggar
• How many gins do you stock? We currently stock 41 gins. CROWNED AS THE • What’s the most popular gin in your bar right now? The most popular at the moment is WORLD’S Edinburgh Gin followed closely by Hendrick’s. BEST MARTINI • Do you fi nd customers are asking for gins by brand name more oft en 2017 nowadays? every month or so. Our patrons ask Yes, we have a very detailed drinks for specifi c gins quite often, when list on each table which describes that happens we look to source and each gin and how we would add to our selection. We love gin so recommend it to be served. I feel that really enjoy trying new products on Tent cards available for because of this the guests feel more the market. confi dent in brand calling particular serving the world’s best martini: gins, as opposed to a few years ago • What’s your personal favourite where we would be asked for a gin gin and why? [email protected] and tonic. I really enjoy Bulldog Gin, Mediterranean Fever-Tree and a slice of pink grapefruit. The gin is punchy • How oft en do you add a new gin Visit worldsbestmartini.co.uk for further info. to the bar and how do you choose and full of fl avour, the tonic is slightly it? dry and the grapefruit adds that Please drink responsibly. We look to add a new gin to our list refreshing bit of citrus.
April 27, 2017 l SLTN l 15
p14,15 Apr 27, 17.indd 2 19/04/2017 11:57 gin & premium tonics A fresh take can have an impact Firms advocate variety of gin styles paired with different mixers and garnishes
IN, a spirit once associated a range of different gin styles on their more with women of a certain back-bar. Gage than cutting-edge cocktail “Curating a gin list for an bars, has been completely revitalised establishment is a rather personal in recent years as a wave of small- process and having a range of styles, batch brands from across the UK and botanical differences and a nod to how overseas have entered the market. they work in your cocktail menu would It’s a boom that doesn’t seem to be be a good thing to consider,” he said. quieting any time soon, with the spirit Balancing smaller, craft brands with currently worth around £600 million in more mainstream names is another the UK on-trade, according to fi gures strategy, according to Will Holt, director supplied by Diageo, and brand owners of Pinkster gin, who advised operators are expecting growth to continue for to “have some fun” when choosing several more years yet. which brands to stock. “The gin craze shows no signs of “For sure, list a few banker brands slowing,” said Mike Whatmough, UK and a couple of local gins, then try brand ambassador for Brockmans gin. a few less mainstream options with “There’s room for growth and it is quirky fl avour profi les and an unusual driven by consumers eager to explore back story,” said Holt. new fl avours presented to them by And while the classic gin and tonic distillers.” isn’t going out of fashion anytime Although the category as a whole soon, licensees have been advised to is said to be expanding, it’s at the include a range of gin serves on menus premium end that the real growth is to • Unusual mixers and garnishes can broaden the spirit’s appeal, say drinks fi rms. in a bid to broaden the spirit’s appeal; be found, say drinks fi rms. this includes offering gin with different “Gin has been strengthened by the premium choice of drink, licensees a very diverse range of gins, from the mixers, such as premium ginger ale development of the super-premium were advised to ensure their offer is up more classic London Dry styles to or lemonade, as well as a variety of category, led by the rise of the craft to scratch, both in terms of the variety the experimental gins with unusual different tonics. movement and cocktail culture – of gins on offer and the quality of the botanicals which bring uniqueness to And the importance of pairing the which has helped not only drive serves. each gin,” said right garnish with the right gin shouldn’t volume growth but also premiumise However, pub and Blair. be underestimated. the category,” said a spokeswoman bar operators don’t “There are great “Garnishes that match the fl avour for Halewood Wines & Spirits, the have to become gins, however, notes of a gin are increasingly in company behind Whitley Neill gin. experts on the Curating a gin list being produced demand, as consumers want to be This certainly chimes with research category in order for an establishment all over the world able to taste the different fl avour from Hendrick’s owner William Grant to provide a quality with their own notes in their preferred gin,” said Nick & Sons. gin offer. is a rather personal individuality so not Williamson, marketing director at The company’s annual market report “For a bar not process. limiting a selection Campari UK, the fi rm behind Bulldog on the UK drinks industry, published specialising in gin, to local brands can gin. late last year, described gin as “the anywhere around provide a more “The subtle complexities of different most up-market category” in the 15 to 20 brands diverse range and botanicals in new gins entering the country, with 72.7% of gin drinkers should cover all bases,” said Lindsay appeal to a wider audience.” market, means that the consumer taste deemed to be in the ABC1 socio- Blair, global brand ambassador for Stevie Watson, UK brand experience can be completely altered economic group. Daffy’s gin. ambassador for Pickering’s Gin, and use of garnishes can really bring With gin becoming an increasingly “In Scotland, we are lucky to have advised licensees to ensure they cover this different fl avour to life.”
NEW BEER COMING SOON
p16,17 Apr 27, 17.indd 1 20/04/2017 12:21 A STORM’S
• Gin is a versati le spirit and has many diff erent styles, including London Dry and Old Tom. While lemon and lime are the are knowledgeable and passionate A-BREWING garnishes usually associated with about the gin you stock,” said Emma gin, Dan Bolton, managing director Hooper, brand manager at Darnley’s of Hi-Spirits, which has nine gins Gin. in its portfolio including Langley’s, And casual dining occasions are said it’s “worth experimenting with another opportunity, according to Rob orange, grapefruit, Poulter, on-trade pineapple and consultant at more exotic fruits Diageo, the fi rm such as Yuzu, There is room for behind Gordon’s a Japanese and Tanqueray. citrus fruit which growth, driven by “A trend towards has become a consumers eager to a more casual favourite with some culture of eating bartenders”. explore new fl avours. out is emerging “Each will bring and through out different our research we fl avours in the botanicals in the gin,” strongly believe that spirits present a said Bolton. huge growth opportunity in the casual Once a gin list has been fi nalised, eating occasion,” he said. there are several ways to encourage “We encourage operators to think customers to try new gins, say fi rms. about how they maximise this One tried and tested technique is to opportunity by inspiring consumers to host occasional gin tastings. choose spirits, educating their staff to “Hosting [a tasting] yourself with up-sell, and supporting them to achieve perhaps some point of sale or training consistent quality through the perfect support from the brands, shows you serve.”
NEW BEER COMING SOON EDENMILL.COM
p16,17 Apr 27, 17.indd 2 20/04/2017 12:22 gin & premium tonics Tales tour is a hit for gin fans Mixologists impress at cocktail event in Edinburgh • The new Wild Island Botanic Gin. ARTENDERS, brand Hebridean gin ambassadors and a host of other Bdrinks industry workers from across the globe gathered at Edinburgh is ready to roll Gin’s Biscuit Factory distillery in Leith THE fi rm behind the Colonsay earlier this month for the Art of the Beers range is moving into the gin Cocktail event. market with the launch of a new Part of the Tales of the Cocktail, spirit said to be made from hand- Tales on Tour line-up, the event saw foraged Hebridean botanicals. 12 bartenders create a bespoke Colonsay Beverages has unveiled cocktail menu using products from the Wild Island Botanic Gin – a fi ve- Edinburgh Gin portfolio. ti mes disti lled gin infused with Each bartender was tasked with six botanicals: lemon balm, wild producing exclusive cocktails for the water mint, meadowsweet, sea event using one gin from the Edinburgh buckthorn, heather fl owers and Gin range. bog myrtle. Keith Bonnington, director of Colonsay Beverages, said Wild Island Gin’s botanicals “make it a The exclusive cocktails fantasti c spring or summer ti pple”. • Twelve bartenders created bespoke Art of the Cocktail serves using Edinburgh Gin products. “The spirit has been tailored were exciting, innovative around one of our core Hebridean and delicious. Curious Herbal concoction. botanicals – lemon balm, which is Neil Boyd, commercial director at part of the mint family but carries Edinburgh Gin owner Ian Macleod Slippery Rocks a beauti ful refreshing citrus aroma Mixologists serving up cocktails Distillers, said the fi rm was “delighted right through to the glass in your at the event included Jamie Moran to host Art of the Cocktail” and to be Ingredients hand,” said Bonnington. from The Finnieston in Glasgow, who part of the capital’s fi rst ever Tales of 40ml Seaside Edinburgh Gin “We went a bit heavier than presented his Slippery Rocks drink (see the Cocktail event. 20ml Lemon juice most gins on the dried lemon peel right); Michael O’Brien from Edinburgh “It was an honour to have such a 20ml Raspberry ripple grenadine and steeped the botanicals for an venue The Jolly Botanist, who crafted global gathering of bartending talent 12.5ml Sandy Sherry unusually long ti me to release the his Sheer Plum Luck cocktail from in attendance while showcasing the essenti al oils in the zest and the Edinburgh Gin’s Plum & Vanilla liqueur; diversity of our gins and the art that Garnish result is even bett er than we had and Connor Knowles from Aberdeen goes into distilling them,” said Boyd. Salted raspberry hoped.” venue The Tippling House, who made “The exclusive cocktails were - Jamie Moran, The Finnieston use of Seaside Edinburgh Gin in his exciting, innovative and delicious.”
City distiller New bottle has goes live history at its core EDINBURGH Gin took disti lling GIN brand Greenall’s is sporti ng a new look thanks to a to the masses at the Edinburgh packaging revamp. Internati onal Science Festi val earlier The new Greenall’s bott le is said to have been this month at its Disti lling Live event. designed to highlight the brand’s heritage, taking The disti ller staged a live inspirati on from the gin bott les used in the 1700s. gin disti llati on using recipes • Disti llery manager Finlay Nicol (left ) and The new-look packaging will run across Greenall’s full ‘crowdsourced’ from three social head disti ller David Wilkinson. portf olio in the UK. media platf orms. Enzo Visone, executi ve chairman and co-founder of During the event, head disti ller fi rm was “delighted” to parti cipate in Quintessenti al Brands, the fi rm behind Greenall’s, said David Wilkinson gave an overview the festi val. the company is “conti nuing to see exciti ng growth in of the science of disti llati on and “It makes perfect sense to the gin category” and wants to “ensure our packaging hosted a tasti ng of the Edinburgh Gin showcase the science behind gin refl ects the rich history as well as the outstanding range before giving the audience the disti lling and what bett er way quality of our gin”. chance to sample the gins produced to engage with our audience “Greenall’s is the benchmark of excellent gin and we from the social media recipes. than asking them to suggest the feel it is important for consumers to hear and see our Neil Boyd of Ian Macleod Disti llers, botanicals used in live disti lling,” said story and know they can trust the quality of our gin; the new bott le design which owns Edinburgh Gin, said the Boyd. helps us achieve this,” said Visone.
18 l SLTN l April 27, 2017
p18 Apr 27, 17.indd 1 19/04/2017 11:57 Halewood - SLTN - linda.indd 1 19/04/2017 11:54 gin & premium tonics Gin brand takes a different View Wemyss Malts unveils raft of changes and growth plans for spirit HE firm behind the recently- which is due to open this summer. quality and craftsmanship”, the new- Strength – a 57.1% ABV gin described renamed Darnley’s Gin has The new Darnley’s Distillery is being look packaging uses rich colours as having “intense warming spice Tannounced a raft of changes to developed in a disused cottage, and and features hand-drawn illustrations flavours” and said to have been the brand as it prepares for a year of plans for a “visitor to convey inspired by Sir Rosslyn Wemyss – an expansion. experience” are the different ancestor of brand owners the Wemyss Production of the gin, which was expected to be botanicals in each family, who was an admiral of the fleet, launched as Darnley’s View in 2010 by announced within We felt it was the expression. commanded ships during the First Edinburgh-based Wemyss Malts and the next few right time to refresh The refreshed World War and was the senior British rebranded Darnley’s Gin last month, months. branding has representative at the signing of the is set to relocate to Scotland in the News of the Darnley’s Gin and bring been rolled out Armistice of November 11, 1918. coming months. relocation of production in-house. across the range, Commenting on the changes to the The gin, which is currently distilled production came which includes brand and expansion plans, William in London, will be produced in a new as the gin was rebranded and its the 40% ABV Darnley’s Original Gin; Wemyss, owner and managing director facility next to its sister whisky distillery packaging revamped. Darnley’s Spiced Gin (42.7% ABV); of Wemyss Malts, said: “We felt it was at Kingsbarns, in the East Neuk of Fife, Designed to “celebrate the spirit’s and new Darnley’s Spiced Gin Navy the right time to refresh Darnley’s Gin
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p20,21 Apr 27, 17.indd 1 21/04/2017 12:44 JOIN THETHE RASPBERRYRASPBERRY REVOLUTIONREVOLUTION
• William Wemyss raises a glass to the latest addition – Darnley’s Spiced Gin Navy Strength.
and also to bring production in-house, Gin and to seeing it flourish in markets Pinkster is infused with fresh, plump raspberries. more specifically, home to Fife, where around the world in years to come.” the Wemyss family has lived and Emma Hooper, brand manager Deliciously dry with a hint of fruit and an exceptionally worked for centuries. of Darnley’s Gin, said 2017 is an smooth finish, we make a refreshingly different G&T. “Our links to the whisky industry date “incredibly exciting and significant back almost two centuries and our time” for the brand. Gin Jam now available for teatime tipples and cocktails. foray into producing began back in “After six successful years in the the 1970s. Investing in the Darnley’s category, taking this step to re-imagine www.pinkstergin.com @pinkstergin Gin portfolio and in being ‘made in our packaging and create a welcoming Scotland’ is another bold step in our brand home in Scotland is an evolution business story which is driven by an that will highlight the exceptional ongoing passion for making the highest quality of Darnley’s Gin, reinforce our quality spirits for people to enjoy. spirited heritage, and strengthen our “We are all very much looking forward premium position in the market,” said to rolling out our plans for Darnley’s Hooper.
Stirling spirit scoops WHAT’S new business award YOUR Nº?-
A GIN created by a Stirling couple in their kitchen scooped the Best New Business Award at the inaugural Scottish SME Business Awards. Cameron and June McCann (pictured right) saw off competition from six other entrants to take the title, which was awarded to the couple at a ceremony in Glasgow following nominations from across Scotland as well as a public vote. Stirling Gin co-founder June said: “We were so chuffed to hear Stirling Gin’s name called out and quite surprised as there was a lot of was to put Stirling on the gin map nominations in our category. by creating a drink named after the “We don’t know who nominated us city. for the award but it’s great to think “We’re delighted to be recognised PREMIUM QUALITY TONICS & MIXERS - CREATED TO that people out there know about with this award, it’s a great honour Stirling Gin and care enough to put for us and for Stirling,” he said. SATISFY THE MORE DISCERNING ADULT PALATE. us forward for an award. Stirling Gin is said to have gone “The fact that it was a public vote from strength to strength since its for the winner makes it very special inception and following various TEL +44 (0) 20 3763 5665 too and it’s lovely to be appreciated tweaks to their recipe, Cameron for all the hard work we put into the and June formed a working [email protected] business.” partnership with Glasgow Distillery; WWW.PETERSPANTON.COM Cameron said the couple’s goal the first batch was distilled in 2015.
April 27, 2017 l SLTN l 21
p20,21 Apr 27, 17.indd 2 21/04/2017 14:17 rum
An on-trade Grog, a brief history:
Rum - the spirit of the new world brought to the masses by the flourishing sea trade and colonial expansion. A happy side heavy hitter product of the sugar making process, rum has fuelled the British Navy, had a hand in America’s war for independence and at its darkest played a role in the horrifying trade of human cargo Rum remains a staple of many back-bars from Africa to the America’s. Such a varied and intense history leaves far too much content to think about condensing into this ROM the tried and tested ‘rum and Coke’ to article. As such - let us look at one specific part of rum history; Fcocktail staples like the The Grog. Daiquiri, Mai Tai and Mojito, rum has long been one of the The Grog was on-trade’s heavy hitters. ‘created’ by And the spirit remains in Admiral Edward rude health in pubs and bars, Vernon in 1740, according to figures from a simple mixture William Grant & Sons, whose of rum, water, rum brands include Sailor lime, and sugar. Jerry, OVD and Wood’s. The latest edition of the Scottish Daily rations drinks firm’s market report of rum, known found the four key rum as tots, were categories – white, spiced, commonplace dark and golden – to be throughout the British Navy thanks to William Penn in 1655. performing well across the The first tots of rum in the most extreme were a pint a day of on-trade. navy strength rum and it was the problems that followed that White rum continues to ultimately lead to the creation of what became known as Grog. account for the largest share • From rum and Coke to cocktails, the spirit is an on-trade staple. With Vernon’s crew inebriated on deck, something had to be of on-trade rum sales, fronted done. Simply taking the rum away would have caused uproar by Bacardi Carta Blanca, with trade, however. Brandon Lieb of Atlantico the spiced category in second and likely mutiny. Instead, he mixed the rum with water, lime According to the William Rum, a Dominican brand place, led by Diageo-owned Grant report, rum is a unisex distributed in the UK by Ian juice, and sugar to create an early colonial cocktail which was Captain Morgan. In total, white drink, with white rum having Macleod Distillers, said the dished out in smaller quantities. Conditions on board an old rum was said to be worth a slight female bias and dark key is to stock a variety of wooden ship in the 1700’s called for some hardy characters £206 million across the UK and golden rums skewing styles. and rum was one of the few pleasures available to the sailors, on-trade, with spiced and slightly more towards men. “White rum, spiced rum, so to tamper with it and dilute it was a risk which was initially flavoured rums not far behind It also enjoys a younger and aged rums are all very met with fierce opposition. This opposition is responsible for the at £196m. customer base than some of unique,” said Lieb. name of the drink, Grog. This chimes with figures the other spirits categories, “And within these categories, Vernon himself wore a jacket made out of an old material supplied to SLTN last year by with more than half of rum French, Spanish and English called Grogram, a hardy mix of silk, mohair and wool toughened research firm CGA strategy. drinkers aged under 45. styles provide a very wide The research identified with gum. It was a sign of his status, and had earned him the And rum consumers were range of flavour profiles for Captain Morgan’s Spiced said to be big spenders, with [outlets] to carry. Ideally [a bar] nickname ‘Old Grog’. Infuriated with their rum being tampered as the biggest-selling spirits 55% visiting the on-trade would stock at least one [rum] with, the men coined the drink Grog as an insult to Vernon. brand in the Scottish on-trade, weekly and spending, on in each of these styles. The Grog mixture quickly spread throughout the Royal Navy with Bacardi also commanding average, £5 more per visit than “Learning the differences and tots lasted right up until Black Tot Day – 31st July 1970. a place in the top 20. the average spirit drinker. in styles and flavour profiles Widely considered one of the saddest days in naval history, The revenues are only part Clearly, it’s important for will allow [outlets] to tailor Black Tot Day was met with mock funerals and sailors across of the picture when it comes licensees to get their rum offer recommendations and serves the globe would wear black arm bands in respect of the rum no to the rum category in the on- right. to their clientele.” longer on board ships. Black Tot Day however was not the death of the Grog, thanks to the Tiki legend Don Beach. Post WWII America saw a massive boom in ‘Tiki’ culture and this environment was the Rum has designs on awards birth of the modern day Grog, which is the inspiration for our cocktail Wood’s Greenheart Grog: Calling for 50ml Wood’s Navy Rum, 20ml Lime Juice, 20ml Honey, 20ml Pink Grapefruit, A SCOTTISH-owned rum brand has all shaken together, strained over crushed ice and topped with picked up a clutch of awards at an ginger beer before garnishing with a mint sprig. international spirits competition. West Indies Rum & Cane Merchants The Grog was a scooped the World’s Best Rum Design, naval tradition and Best Premium, Best Duty Free and Best is now a modern New Launch trophies at the World day cocktail to Drinks Awards earlier this month. indulge in; a drink The range is split into two groups, the which is here five-strong ‘remarkable regional rums’ to stay and be and ‘single barrel’ releases. appreciated for West Indies Rum & Cane Merchants many more moons. is owned by Ayrshire-based Crucial Drinks, which was established last year.
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p22 Apr 27, 17.indd 1 20/04/2017 14:21 The search for the brightest SLTNawards stars in Scotland’s licensed 2017 trade continues... We are seeking entries for:
n unsung hero n craft beer award n craft spirits enthusiast n best outdoor area n late night bar of the year n best soft drinks offer n whisky bar of the year n industry achievement award n cocktail bar of the year n social responsibility award n gin bar of the year n nightclub of the year n entrepreneur of the year n independent multiple operator n rum bar of the year n restaurant of the year n beer quality award n independent pub/bar n mixologist of the year n bartender of the year n concept venue of the year n sports bar of the year ONLY 3 WEEKS LEFT TO ENTER Enter online: sltn.co.uk Entries or nominations must be received by Friday May 19, 2017
CALL: 0141 567 6041 EMAIL: [email protected]
SLTNAwards - SLTN - linda.indd 1 21/04/2017 15:07 summer drinks Summer provides big opportunities Scottish pubs and bars can make sales while the sun shines
there to be high demand for fruit “Having a range of cocktails, flavours, driving sales of the firm’s mocktails and mixers with a point of Smirnoff Cider range. difference in the summer is crucial “There have been a number of to create the most premium bar innovations in the fruit cider category experience.” over the last few years, and as the And while cocktail menus often focus market continues to grow in both the on spirits, Amy Giacobbi, marketing on and off-trade channels, we still manager at Continental Wine & Food see that there is potential to grow the (CWF), the firm behind wine brands category even further,” said Hunter. that include Berlucchi and Neirano Rob Salvesen, senior marketing in the UK, reckons there is “growing manager at interest among Kopparberg, consumers” in wine- agreed that fruit- based cocktails. flavoured products Giacobbi also have “definitely People buy with their suggested operators been one of the “take time to speak key driving trends eyes so if a drink looks to your suppliers”, over the past good they’ll be tempted. who can provide few years”, and recommendations of predicted this will new wines that are remain the case in the coming weeks. well-suited to warmer conditions. “This trend will continue through “There are some wonderful wines 2017 and can be demonstrated by the out there at the moment that are T looks like British politics has finally Cellar Trends, the firm behind success of brands like Kopparberg particularly suited for the warmer eclipsed the Scottish summer in Angostura rum and Luxardo sambuca, that have a strategy of premium fruit summer weather,” she said. Iterms of unpredictability, but while agreed that creating an offer that refreshment at its core,” said Salvesen. While many will enjoy wine in the MPs and activists campaign yet again, marries an outlet’s drinks range with “The impact of this trend means that sun this summer, other visitors to the there’s no doubt more than a few food and entertainment has become of categories like fruit cider are still in on-trade will be seeking out something punters will seek respite in the nation’s “greater importance” to publicans, and growth as we see younger consumers soft; and Carol Saunders of Highland beer gardens. can create opportunities to boost sales looking for more refreshing, tasty Spring Group reckons this is the In common with the House of this summer. products in place of blander and less perfect time for bottled water to shine. Commons, nothing is certain in the on- Amy Burgess of Coca Cola European exciting propositions which have “Although the bottled water category trade, but drinks firms reckon there’s Partners also suggested operators dominated drinking occasions over the is not solely reliant on warmer weather, plenty of potential to make hay while “consider creative ways to bring their last twenty years.” summer is always a crucial sales the sun shines – or even if it doesn’t. drinks range to life” during the coming Cider isn’t the only drinks category period for all soft drink producers,” Claire Arnott, weeks. expected to find favour with customers said Saunders. head of customer “On days when the this summer. “Within bars and restaurants, marketing at weather is warm, Dan Bolton, managing director of sparkling water is a popular summer Tennent’s, said the Introducing a pop-up many people choose Hi-Spirits, which includes Southern beverage as it appeals to consumers warmer weather to sit outside to Comfort and Buffalo Trace in its looking for a non-alcoholic option, encourages bar in a beer garden can enjoy a drink, and portfolio, reckons cocktail sales could whilst still wishing to have something drinkers to spend improve convenience. introducing a pop-up soar even higher during the warmer special.” more time in pubs outdoor bar in a beer months. Adrian Troy, marketing director at AG and beer gardens, garden or outdoor “Whether it’s a big night out with Barr, agreed that the rising mercury providing publicans with some great area can help to maximise convenience friends, pre-dinner cocktails, or a creates a great opportunity to boost sales opportunities. for customers,” she said. cool, refreshing drink in a pub garden, soft drinks sales. “To take full advantage of this, While not every bar will have a beer there’s an opportunity to drive sales “Above all else, people visiting licensees should ensure any outdoor garden, operators who do should of long drinks and cocktails from the licensed premises when it’s hot are space is clean, comfortable and be mindful of how they promote the May bank holiday right through to the looking for thirst-quenching, refreshing welcoming and could consider adding outlet’s offer outdoors, according to autumn,” said Bolton. drinks,” said Troy. some extra value such as a BBQ, DJ or Burgess. Cocktails were also flagged by Justin “People buy with their eyes so if a live music – driving footfall, increasing “This can be done by using menus Horsman, marketing controller for drink looks good, they will be tempted sales and encouraging repeat visits,” that are laminated or displayed in Franklin & Sons, as a potential key to buy and styles can be adapted to said Arnott. plastic holders, while items such sales driver this summer. portray long summer drinks during a “Licensees should share any in-bar as sandwich boards, banners or “51% of consumers prefer cocktails heat wave. activities and events, such as live chalkboards can help further highlight with their meal and cocktail culture is “Ideally in summer, carbonated soft music and BBQs, with their customers the soft drinks on offer,” she said. growing year on year,” said Horsman. drinks should be served poured over a in plenty of time, allowing them to One category that’s surely worth “It has been reported that outlets glass filled with ice, while bottled water round up their friends for an afternoon shouting about in summer is cider; and which serve cocktails sell 36% more should be chilled to perfection and in-bar.” Katie Hunter of Diageo GB expects spirits than ones that don’t. served with a slice of lemon or lime.”
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Inbev - SLTN - linda.indd 1 21/04/2017 14:31 Inbev - SLTN - linda.indd 2 21/04/2017 14:31 summer drinks A vodka for the summer Seasonal variant a first for ‘ultra-premium’ brand • Beachwear is behind the new design. PIRITS giant Diageo has added a touch of sunshine to its Cîroc New bottle is Svodka range with the launch of Seasonal the brand’s first ever seasonal variant. beach ready Available from May, Cîroc Summer serves Colada is a limited edition expression THE firm behind Orangina has based around the flavours of the Pina Cîroc Colada given the fruit soft drink brand a Colada, incorporating pineapple and packaging overhaul to ensure it’s coconut flavours. Ingredients suitably attired for the summer The summer release is packaged in a 50ml Cîroc Summer Colada season. white bottle embellished with metallic 50ml pineapple juice From May, 420ml bottles of accents, including a golden orb as part 10ml lime juice Orangina will be available in ‘Bikini of the logo and a golden cap, which and Trunk’ packaging for a limited Diageo reckons highlights the brand’s Garnish time. The design of the limited “style credentials”. Fresh pineapple wedge edition bottle makes use of the Orangina bottle shape to create a Serve range of summer outfits. In a tall glass filled with crushed Further support for Orangina this ice. summer will come in the shape The new expression will of a marketing campaign which no doubt help accelerate will see the brand appear across Summer Colada Sunrise outdoor advertising as well as further growth. through a range of “experiential” Ingredients and sampling activities. The drinks firm is supporting the 50ml Cîroc Summer Colada Jamie Nascimento, head of launch of Cîroc Summer Colada with a 30ml passionfruit juice marketing for Orangina and Ribena number of suggested serves (see right). 40ml orange juice at Lucozade Ribena Suntory, Nick Temperley, head of Diageo 20ml lemon juice said the firm is “ambitious with Reserve GB, said Cîroc is “performing Colada will no doubt help accelerate Orangina” and “always looking for exceptionally well in both the on and further growth as consumer demand Garnish ways to push creative boundaries”. off-trade”. for new flavour profiles continues to Fresh lemon wedge “We want our customers to “Cîroc is leading the way in flavour rise.” continue to enjoy Orangina innovation as the fastest-growing The launch of Cîroc’s first seasonal Serve and believe our limited edition ultra-premium vodka in the UK over the expression follows the roll-out of Cîroc Shake all ingredients over ice, packaging will create even bigger last two years, up 250% in volume and Pineapple and Cîroc Mango, bringing strain into a rocks glass or in a and better stand-out,” said value,” said Temperley. the vodka’s core range to a total of Martini glass. Nascimento. “The new expression, Cîroc Summer seven variants.
Spend Springs in to action Catalonian cerveza is here RUBICON Spring will be the BEER importer Morgenrot has reached a distribution deal subject of a major marketing with Catalonian brewery Cerveses La Pirata, bringing investment this summer as AG brews from Barcelona in time for summer. Barr ramps up support for the The deal will see the Manchester-based importer sparkling spring water and fruit distribute a selection of Cerveses La Pirata beers, juice brand. including the 6% ABV Viakrucis – an American-style IPA The activity will see the soft made using Citra, Summit and CTZ Hops; and Suria – a drink brand return to TV screens 5% ABV gluten-free American Pale Ale, both of which are from May following a similar available in 30-litre key kegs or 330ml bottles. Morgenrot campaign in 2016; the TV ads will will also distribute Cerveses La Pirata’s Sansa, Black Bock be supported by digital animated and Deep Inside beers in 330ml bottles. outdoor posters as well as social John Critchley, commercial director at Morgenrot, media and sampling activity. said the firm “searched the high seas” for “unique craft AG Barr’s Adrian Troy said the breweries” to join its portfolio. “After witnessing first- campaign “will be seen by over 33 hand consumer feedback to the beers at Craft Beer million consumers across the UK, Rising, we knew instantly that they had a place in this driving brand awareness”. • Morgenrot has secured a distribution deal with Cerveses La Pirata. competitive UK craft beer market,” he said.
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p28 Apr 27, 17.indd 1 19/04/2017 11:46 INTRODUCING KOPPARBERG BLUEBERRY & LIME FROM THE UK’S BEST-SELLING FRUIT CIDER BRAND
For more information about stocking Kopparberg Blueberry & Lime, please e-mail [email protected] IRI, Total Market – fruit cider category, Value Sales, MAT to 04.12.16 and CGA Packaged Cider Report, MAT to 03.12.16
Kopparberg- SG - linda.indd 1 19/04/2017 11:54 barbecues Make your sales sizzle this summer The right barbecue offer can turn rising footfall into extra profit
HERE’s no denying the lure of be complicated, as even a simple burgers’, burritos, and pulled pork all Burgers, too, are likely to remain in a barbecue on a hot summer’s menu can be enough to drum up extra fall under the American food banner high demand. Tday, often capable of piquing the custom. – which he said “is one hot trend that “Gourmet burgers’ popularity will interest (and hunger) of passing trade. “Few can resist the smell of a pubs can cash in on”. prevail, particularly if the ingredients But operators who decide to utilise barbecue on a summer afternoon and Street food is another growing trend acknowledge key food trends and a barbecue this year need to get the caterers can offer a simple barbecue that operators should keep an eye on, flavours,” said Richard Newton-Jones offer just right if they want to transform menu without a great deal of expense according to Brearley of RH Hall. of Snowdonia Cheese Company. that extra footfall into extra profit. or planning, providing they have the He said it’s ideal for incorporating Emma Macdonald, founder of Kris Brearley, sales director at RH right equipment in place,” he said. in a barbecue offer as it “is usually condiment firm The Bay Tree, took a Hall, said that cooking outdoors “can But to keep customers intrigued presented in a handheld, informal similar stance but suggested switching provide a great focus for special events once they’ve crossed the threshold, way”. up classics as a great way of boosting such as bank holidays, but can also it’s important to keep abreast of food “Street food is all barbecue food provide a great source of extra income trends, according to Steve Love of about flavour and sales. For instance, every weekend”. McCormick Flavour Solutions. quality of cooking, she said simple He reckons that barbecues needn’t He reckons that dishes such as ‘dirty so operators should twists such as ensure they have Operators should glazing sausages the right kit to turn ensure they have the in marmalade “can out a variety of turn an ordinary dishes,” he said. right kit to turn out a summertime classic As well as newer variety of dishes. into something food trends, extraordinary”. barbecue staples, As well as getting such as burgers and sausages, are the food offer right, operators must likely to remain popular. also consider other factors – namely, Mark Turnbull, chairman of the Q outdoor events. Guild of Butchers, which produces Brearley of RH Hall said events “often barbecue products for both catering bring in new customers, particularly on and consumer markets, said the group sunny days”. has “noticed an increasing trend for He took the view that while events pubs and restaurants who are looking “can be kept as simple as firing up the for barbecue-style dishes”; he reckons barbecue”, they can also “be enhanced that sausages have remained a with music or family entertainment to perennial barbecue favourite. increase the draw”. “Sausages with strength of flavour However, with any larger-scale event, are best for barbecuing so that they there has to be a greater degree are not overpowered by the smoke or of forward thinking and planning, chargrilling process,” he said. according to Brearley.
Getting the most out of a barbecue Staff Food Choosing the most Experiment! Try kebabs, extrovert members of salmon, marinated lamb your staff to be on duty or chicken satay on will help to ensure a sticks. Always have a lively party atmosphere; good supply of sauces, encourage them to put salads and coleslaw on on a show. hand.
30 l SLTN l April 27, 2017
p30,31 Apr 27, 17.indd 1 21/04/2017 08:34 regular maintenance routine is key to getting the most life out of a barbecue, reckons Glenn Roberts, chair of the Catering Equipment Suppliers Association (CESA). “Treat it well and it will serve you well,” he said. “Look after it in exactly the same way as you would a kitchen appliance – including getting it serviced and maintained regularly.”
Look after a barbecue in exactly the same way as you would a kitchen appliance.
Echoing this view, Karen Swift of Cinders Barbecues said “the key to making your barbecue equipment last longer is to clean it before you store it”. “Some barbecues offer internal self- cleaning which means no dismantling, and starting again with a clean barbecue makes setting up so much easier,” she said. “Keep a maintenance log as you “If the weather forecast is looking commercial equipment,” he said. of demand”. would for any other piece of catering good and large numbers are expected, “Many domestic barbecues look Regardless of the model selected, equipment and make sure it is checked operators should ensure staff levels the part, but will not last or be able to ensuring it is covered by a commercial over at the beginning of the season are considered and also ensure the bar recover quickly during a busy service.” warranty is vital, according to Brearley. and not just before an important is well stocked – when the sun comes For instance, Brearley reckons that Once purchased, setting in place a event.” out, record sales can be achieved,” while many domestic models utilise he said. However, he stressed that stainless steel, they are of lighter operators “should always ensure construction and will not be up to the they are prepared for more traditional task of heavy commercial use. [Scottish] weather”. “Remember that This can be you would not buy achieved through a domestic cooker the creation of If the forecast is good for your commercial covered seating and large numbers are kitchen, so apply areas with gazebos the same thought and marquees, expected ensure staff process for your allowing outdoor levels are considered. outdoor barbecue,” events to continue. he said. But in order to Taking a similar capitalise on the above, operators must stance, David Watts, Buffalo brand ensure they are properly equipped manager for Nisbets, reckons it’s ahead of summertime. Brearley said important that operators select a selecting the right grill is crucial for barbecue “that’s suited for frequent any licensee looking to introduce a use within a commercial environment”. barbecue offer for the first time. Another factor, according to Watts, “First and foremost, caterers should is to give “careful consideration to ensure that they are purchasing truly possible future as well as current levels
Getting the most out of a barbecue Equipment System For convenience you Will guests purchase will find it much easier a ticket in advance, or to use disposable plates will they pay when they and cutlery. Estimate the receive their food? These numbers required and points will ensure your add 50%. event runs smoothly.
Source: Cinders Barbecues.
April 27, 2017 l SLTN l 31
p30,31 Apr 27, 17.indd 2 21/04/2017 08:34 venue design & refurbishment Plotting the right refurbishment A measured approach must be taken to ensure an outlet redesign pays off, firms say
USTOMERS continue to expect footfall and raise awareness on social [then] have a higher expectation” and with “lots of natural finishes”, as well as ever more from the on-trade, media. more attention must be paid to the an increasing use of mirrors, polished Cbe it pubs, bars, restaurants or Angus Alston, director of shopfitting condition of finishes, lighting, table metals and hardwoods. hotels. And while a quality food and contractor Hugh Stirling Ltd, took a sizes and seating arrangements. Alston also emphasised the drink offer is paramount, the look of a similar stance but emphasised that In terms of timing, Brunjes of CM importance of seeking professional venue’s interior can be integral to its different venues require different Design Consultants reckons “refreshing advice before undertaking any type of success. approaches. and small changes should be looked at renovation project. That was the view taken by On the one hand, he said that “some every year and a major overhaul, say, He said operators must ensure Mark Brunjes, managing director traditional pubs can go for years with every five to ten years”. that “enough design information is of CM Design Consultants, who little or no change and that’s what Operators must also keep an eye on made available to properly price and said a venue’s interior can have an customers love about them”. design trends, according to Alston of programme the work, obviously that “immeasurable” impact. But on the other hand, if an operator Hugh Stirling. the local authority permissions are He reckons a design refresh can wishes to further develop and grow He reckons “the fashion for the in place (virtually any change to a have a number of positive effects on their business (such as introducing earthy, shabby chic look appears to be licensed premises requires permission), a business, including helping to boost a food offer), Alston said “customers slightly waning”, and is being replaced and, most importantly, if there are
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32 l SLTN l April 27, 2017
p32&33 Apr 27, 17.indd 1 21/04/2017 08:24 Princes St refurb fit for a king
HOTEL group Rocco Forte is carrying out a multi-million pound refurbishment of The Balmoral in Edinburgh. The Princes Street hotel is undergoing a three-month ‘modernisation project’ led by Olga The ‘sylvan’ theme will also extend Polizzi, Rocco Forte Hotels’ director to the wallpaper, which will feature of building and design. trees and foliage, while the carved any physical changes to the premises necessary planning permissions. Chief amongst the upgrades, to be mirrors and tables will have bronze then a refurbishment and demolitions “Operators are usually unaware how unveiled this summer, is the hotel’s branch-like legs. Further new asbestos survey must be carried out”. long permissions can sometimes take, west wing, which includes 37 castle- furniture and fittings will include “A competent contractor will not and should plan accordingly,” he said. facing rooms, a deluxe suite, the JK handmade beds by Glencraft, commence works without having sight Compliance aside, and ensuring the Rowling Suite, and its three function cushions from Timorous Beasties, of this first,” he added, warning that design vision is realistic, Alston advised suites. and various fabrics from Scottish if the survey is not carried out, and operators to “seek professional (via a The new rooms and suites will firm the Isle of Mill. asbestos is discovered, “the Health quantity surveyor) or experienced (via have a woodland theme, featuring a The refurbishment plans come as and Safety Executive (HSE) can close a designer and/or contractor) advice on colour palette of blues, greens, greys Rocco Forte Hotels celebrates its premises down for weeks without any the likely cost of the refurb to ensure and purples; the colours are said to 20th anniversary, and two years after works being allowed to be carried out”. you have adequate budget set aside”. evoke the Scottish lochs and heather the group invested in The Balmoral’s Echoing this view, Brunjes warned He added that allowing a 10% and are designed to reflect the Michelin-starred restaurant, Number that licensees shouldn’t underestimate contingency budget for any unforeseen Scottish landscape. One. the time it can take to get the costs is “imperative”.
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April 27, 2017 l SLTN l 33
p32&33 Apr 27, 17.indd 2 21/04/2017 08:24 cleaning Hygiene is more than just skin deep The importance of keeping premises clean shouldn’t be underestimated
HERE are a lot of factors that Alsworth, chemical sales director at And Andy Donnelly of commercial been undertaken to their satisfaction go into running a successful Winterhalter. cleaning company Blitz Group argued and failure to have done so may Tlicensed premises. But even the “In these days of social media no that, unlike other elements of a venue’s invalidate any claim,” said Donnelly. best drinks range, tastiest food and establishment can afford adverse offer, the cleanliness of an outlet is Regular cleaning of surfaces and friendliest staff won’t be able to save publicity. something customers will be able to equipment by staff is essential, say an outlet’s reputation if its hygiene “Even staff uniforms or dress code spot as soon as they walk through the firms, but it’s the responsibility of standards aren’t up to scratch. can tell a story.” door. management to ensure systems are in That was the message from Heather Beattie, brand manager for “Customers’ first impressions are place. commercial cleaning specialists, who Jantex at Nisbets, agreed. important, so therefore a clean and tidy Bob Wood, director of DC warned licensees against complacency She said: “The importance of front of house is very important,” said Warewashing & Icemaking Systems, when it comes to cleanliness standards excellent hygiene is paramount in any Donnelly. said management should always in their venue. commercial environment and using “A daily cleaning programme of all ensure that staff “read, understand “Keeping the front and back of the right cleaning products can have a front of house areas prior to opening is and carry out regular basic cleaning house clean and tidy is essential and huge impact on the levels of hygiene essential.” and maintenance checks” on any should be taken seriously,” said Peter licensed venues are able to achieve.” However, back equipment in a of house, despite venue. not being as visible “Create a daily and to customers, is monthly cleaning arguably even more Having an agreed routine and rota important, said cleaning regime and for each type of Donnelly. machine which “Back of house range of products includes cleaning in relation to the filters and the tank cleanliness of makes life easier. daily and wash and the kitchen and rinse arms weekly,” Changing standards in Kitchen and Ventilation Cleaning kitchen extraction becomes more said Wood. important in relation to compliance Establishing a set routine for cleaning VentPro passionately provides with environmental health regulations can also help cut down on confusion, the following services over the and to comply with the requirements of according to Peter Alsworth, chemical entirety of Scotland: business’s insurance,” he said. sales director at Winterhalter. Back of house equipment such as “Having an agreed cleaning regime l Ventilation Deep Cleaning extraction systems are particularly and a structured range of products (TR19) important in this respect, as companies in place makes life easier, especially can be found liable in the event of an if staff transfer between sites, since l Kitchen Deep Cleaning accident. consistency is easier to maintain,” he l High Level Cleaning “In the event of a fire the insurer will said. l Ventilation modification and ask for evidence that the recommended Ensuring staff are properly trained repair standard of cleaning of the system has is also vitally important – and can Before... To find out more please contact us on the number below or check us out on social media.
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34 l SLTN l April 27, 2017
p34,35 (NEW) Apr 27, 17.indd 1 21/04/2017 10:42 Keeping front and back of house clean and tidy is essential and should be taken seriously.
however, and licensees were advised to call in professionals to carry out regular deep-cleans. “In addition to routine cleaning, all commercial equipment requires professional servicing by a qualifi ed engineer at least once a year, and indeed some requires servicing twice per year depending on type of machine, usage and water hardness,” said Wood, of DC Warewashing & Icemaking Systems. External companies can also be of help when licensees are formulating cleaning schedules for staff to carry out, according to Donnelly of Blitz Group. “A reputable kitchen extract cleaning company should be able to inspect systems and advise and formulate a • Keeping front and back of house clean and ti dy is essenti al, say cleaning fi rms. Surfaces and equipment should be regularly cleaned by staff . cleaning regime for the business,” said help reassure customers of a venue’s he said. much stronger and require careful Donnelly. hygiene standards, said Alsworth. “Training on cleaning techniques is handling. “They would provide a certifi cate of “By undertaking thorough staff important, as staff will use domestic “These days, concentrates that cleaning for insurance purposes and training bars and restaurants can cleaning products at home but they use special dispensing systems are provide advisory notes of any areas display their food hygiene and safety need to understand that the chemicals generally used throughout the industry.” unable to be cleaned, suggesting certifi cates publicly to reassure guests,” used in the hospitality industry are In-house cleaning will only go so far, solutions to overcome this problem.”
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April 27, 2017 l SLTN l 35
p34,35 (NEW) Apr 27, 17.indd 2 20/04/2017 12:20 health & safety
Safety is a hot topic Keeping on top of temperature is key HERE’S no more effective way of food safety”. Despite this, she to tank a business in the on- reckons there are still “far too many Ttrade than gaining a reputation commercial kitchens that do not use a a “known accurate thermometer” and temperature reading equipment, for poor food hygiene standards, with food thermometer on a regular basis”, from there, operators can keep on top Coates added that it can’t just be left to consequences ranging from a bad adding that there are obvious benefits of equipment across the kitchen. the head chef, but instead suggested reputation to a big fine. for businesses that do. “Maintaining accurate temperatures all kitchen employees should be With health and safety regulations “The benefit of using an accurate of equipment like refrigerators and “familiar with proper temperature leaving the door open for non- thermometer is in the peace of mind freezers makes good business sense, monitoring”. compliant operators to face an and knowledge that you are not going as does maintaining the correct storage “The important aspect here is unlimited fine or even up to six months to give customers food poisoning,” temperatures of food items which can employee training, and ensuring that imprisonment, high food safety said Coates. minimise wastage,” said Coates. the taking of key temperatures is a standards are vital. The main benefit of using an “The daily taking of equipment routine everyday operation,” added Luisa Coates, marketing manager electronic thermometer in the kitchen is temperatures can also highlight Coates. at digital thermometer firm Electronic the ability to ensure all food is cooked potential problems. “One person should be assigned Temperature Instruments Ltd (ETI), safely, however Coates suggested “Any out-of-range temperatures primary responsibility for maintaining suggested that recent outbreaks of temperature equipment can have should be recorded and require temperature logs of equipment, along both E.coli and norovirus at national other safety benefits in a commercial prompt and immediate action to fix the with one backup person. food chains have placed food safety environment. problem, with results of these actions “Temperature logs should be firmly in the spotlight, helping to Coates reckons it’s best practice to documented.” reviewed by the backup person at least “raise awareness of the importance calibrate kitchen temperatures against To get the full benefits of accurate weekly.” Thermometers for professional caterers
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Food safety on menu at capital science festival
FOOD Standards Scotland (FSS) The survey also revealed a growing took to the stage at the Edinburgh focus on healthy eating, with 61% International Science festival this of people in Scotland saying they month to highlight the importance need to do something to eat more of hygiene standards. healthily and 79% saying they need FSS was on hand within an to make significant changes to what interactive space at the event in they eat to be more healthy. Summerhall, offering visitors advice Professor Norval Strachan, chief on a range of food safety and scientific adviser at FSS, said the nutrition topics. safety body believes “educating The quango’s debut at the event and engaging with people is key in followed the revelation that eight supporting public health”. for more information on our full range of catering out of ten people in Scotland are Food Standards Scotland was thermometers, probes & data-loggers, visit us online “highly concerned” about food established in 2015 as a non- poisoning, according to an FSS- ministerial office working alongside, commissioned consumer survey but separate from, the Scottish www.etiltd.com carried out by Kantar TNS. Government.
36 l SLTN l April 27, 2017 AD-17005-ScottishLTN-2017_May.indd 1 19/04/2017 13:01:10
p36 Apr 27, 17.indd 1 21/04/2017 08:34 SPORTS FIXTURES sltn.co.uk A fortnight of tense rivalries INTENSE rivalries provide the best victory meaning so much to both sets the hands of Arsene Wenger’s Arsenal, sporting events this fortnight with of fans. and will relish the prospect of coming things off to a fl yer tonight (April 27) South of the border things are tight- into the fi xture as fi rm favourites. when Man City welcome Man United to ening up for the top four spots in the It’s not all about football, however, the Etihad for a midweek tie that’s sure Premier League, with a glut of fi x- and for boxing fans, this Saturday will to pull in a few punters. tures that could have a big impact on bring the big one when Anthony Josh- Customers who get a taste of tense fi nal positions. Manchester United get ua and Wladimir Klitschko step into rivalries tonight will surely be ready things rolling on Sunday (April 30), the ring. The two heavyweights are for their Saturday main course which welcoming Swansea to Old Trafford be- set for a bruising encounter, with the comes in the shape of an Old Firm fore Everton face Chelsea, followed by winner walking away with the IBF and clash. Celtic may have the league long what’s sure to be an eventful London WBA Heavyweight titles. sewn up, but Brendan Rogers isn’t derby in the shape of Tottenham v Ar- likely to take the fi xture lightly, with senal; Spurs fans have long suffered at • Olympic champ Joshua goes for the ti tle.
THURSDAY APRIL 27 MONDAY MAY 1 THURSDAY MAY 4 20:00 SS1 Football West Ham United v Tottenham 19:00 SS5 Darts 15:00 SS4 Cricket 15:00 SS5 Cricket Hotspur, EPL Premier League Darts West Indies v Pakistan West Indies v Pakistan 20:00 SS4 Golf 20:00 SS1 Football 20:00 SS1 Football 19:00 SS2 Darts Wells Fargo Championship Man City v Man Utd, EPL Watford v Liverpool, EPL Premier League Darts 20:30 SS4 Golf 20:00 SS4 Golf SATURDAY MAY 6 Zurich Classic of New Orleans TUESDAY MAY 2 Wells Fargo Championship 20:00 SS3 Rugby League 12:30 SS1 Football FRIDAY APRIL 28 15:00 SS1 Cricket Huddersfi eld Giants v Castleford Man City v Crystal Palace, EPL West Indies v Pakistan Tigers, Super League 14:05 SS3redbutton Rugby Union 19:45 SS1 Football Sharks v Western Force, Super Cardiff City v Newcastle Utd, EFL WEDNESDAY MAY 3 FRIDAY MAY 5 Rugby 20:30 SS4 Golf 17:00 SSmix Rugby League Zurich Classic of New Orleans 15:00 SS1 Cricket 11:00 SS2 Cricket Catalans Dragons v Leeds Rhinos, West Indies v Pakistan England v Ireland, ODI Super League SATURDAY APRIL 29 18:00 SSmix Rugby Union 17:30 BT Sport 1 Football Cheetahs v Highlanders, Super Swansea City v Everton, EPL 12:00 SS1 Football Rugby 18:00 SS4 Golf Rangers v Celtic, SPL Wells Fargo Championship 17:15 BBC Alba Football 22:40 SS3 Rugby Union Dundee Utd v Dumbarton, SPFL ★ Los Jaguares v Sunwolves, Super 17:30 BT Sport 1 Football APRIL 29 Rugby Crystal Palace v Burnley, EPL 17:30 SS1 Football SUNDAY MAY 7 Brighton and Hove Albion v Bristol City 11:00 SS2 Cricket 18:00 SSBox Offi ce Boxing England v Ireland, ODI Series Anthony Joshua v Wladimir 13:30 SS1 Football Klitschko, IBF & WBA heavyweight Liverpool v Southampton titles 16:00 SS1 Football 18:00 SS4 Golf Arsenal v Man Utd, EPL Zurich Classic of New Orleans 18:00 SS4 Golf Wells Fargo Championship SUNDAY APRIL 30 MONDAY MAY 8 12:00 BT Sport 1 Football Man Utd v Swansea City, EPL 15:30 SS2 Cricket 14:05 SS1 Football Sunrisers v Hyderaba v Mumbai Everton v Chelsea, EPL Indians, Indian Premier League 16:30 SS1 Football 20:00 SS1 Football Tottenham Htspr v Arsenal, EPL Chelsea v Middlesbrough, EPL 18:00 SS4 Golf Zurich Classic of New Orleans 20:00 SS2 Football Atlanta Utd FC v D.C. United 12:00 Sky Sports 1 Rangers v Celtic, SPL
■ ■ ■ ■ ■ ■ ■ To keep up with all the latest news & views visit sltn.co.uk April 27, 2017 l SLTN l 37
p37 Apr 27, 17.indd 1 19/04/2017 15:29 property
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Indyref2 could If you’re interested in buying or selling a business, register today at Businessbuyers.co.uk/Bruce spark slowdown Fresh independence vote could have greater impact on market than Brexit, say property fi rms. Jack Walsh reports SECOND Scottish Seymour. He attributed this to course led to nervousness about independence referendum the fact that Scotland’s licensed completing deals”. A has the potential to create a trade and hospitality sector “The Brexit discussions could greater level of uncertainty within is “signifi cantly dependent on potentially take years and years the commercial property market tourists from south of the border”, to iron out whereas the SNP are than Brexit, property fi rms have which makes any potential looking to call Indyref2 relatively warned. barriers between Scotland and quickly, so we think operators will Speaking to SLTN, Peter the rest of the UK “off-putting to be focusing on that rather than Seymour, head of licensed trade buyers looking to acquire leisure Brexit in the short term,” said and leisure at Graham & Sibbald, businesses in Scotland”. Drysdale. said that “any uncertainty has Taking a similar stance, Alan However, not all fi rms shared the to have an impact on market Goldie, director of The Restaurant same view. conditions”. Agency, said the impact of Paul Hart of ASG Commercial “However, if one compares an independence referendum reckons “if the 2014 referendum the lack of activity leading up was already felt in 2014 “when can be used as a guide we do to the [independence] vote in licensed property deals in some not anticipate any ‘knee-jerk’ September 2014 against the instances were held back or fell off reactions by the market”. activity leading up [to] the vote in prior to the in/out decision”. “The impact of a ‘Yes’ vote will obviously [be] fairly signifi cant but Orkney Islands £1,599,995 June 2016, then I would have to Echoing this view, Stuart say that the market is signifi cantly Drysdale of Christie & Co recalled again at this time it is too early to Kirkwall Hotel F/H Ref: 39494 less concerned about leaving that in 2014 “investors became second guess the consequences Europe than leaving the UK,” said nervous about the vote which of of matters,” said Hart. > Lounge bar and restaurant > Public bar, extensive service areas > Exceptionally high profits > One of the largest hotels in Orkney Pick up a Perthshire inn
> 37 En-suite letting bedrooms A PERTHSHIRE inn has come on to the market via > Prominent trading location Cornerstone Business Agents. Situated in the village of Glendevon, the Tormaukin Inn is said to benefi t from its semi-rural Scotland’s Local Broker Since 1988 locati on, and yet is close to both the M90 and M9 motorways. The property comprises 13 en suite For a full list of opportunities go to: letti ng bedrooms, a conservatory dining area with capacity for more than 100 covers, and separate www.businessbuyers.co.uk/bruce owner’s accommodati on. To buy call: 0844 2488 285 Cornerstone’s Barry McNeil said: “The business @Business_Buyers is currently run under management but would suit a hands on couple or chef proprietor to take this business on to the next trading level.” • The Tormaukin Inn has a price tag of £825,000.
38 l SLTN l April 27, 2017
New Design Strip.indd 1 18/04/2017 16:52:12 p38 Apr 27, 17.indd 1 19/04/2017 14:59 property&classified To advertise your property call Stuart on 0141 567 6029
April 27, 2017 l SLTN l 39
CDLH - SLTN - linda.indd 1 20/04/2017 11:07 property
Is the capital your cup of tea?
OPERATORS looking to gain a foothold in Edinburgh might be interested in the Cup Tea Lounge and Gin 71 venue in the new town. Located on South Charlotte Street, the premises currently operates as a tea lounge by day, serving light lunches and afternoon tea, before transforming in to gin bar Gin71 at night. • The inn has owner’s accommodation. Stuart Drysdale, associate director at Christie & Co, said the property is for sale to allow the current owners Ayrshire pub to concentrate on their other venues in Glasgow. “Cup tea rooms occupies a fully refurbished mid- new to market terraced townhouse in an excellent location which trades as a very successful business during both the day A TRADITIONAL wet-led pub is for and night time, catering for a large range of customers,” sale after 23 years under the same he said. “There is also potential for development as the ownership. first floor which currently contains an office and store Located in the Ayrshire town of room could be transformed into additional public space, Darvel, ten miles from Kilmarnock, such as a private dining room.” The Horseshoe Inn comprises a Christie & Co is seeking £175,000 for the leasehold bar area, pool room and separate interest with an annual rent of £110,000. function hall, with a capacity for 50 people. The property also includes owner’s accommodation, which is situated above the pub; accessed from a separate door at the front of the property, the two-bedroom owner’s flat is set across two floors and is said to have been recently Who will head refurbished. Formerly run on a wet-sales only basis, the pub, which is being marketed by Bruce & Co, is said to offer prospective owners scope for further development through the introduction of a food offer. up village hotel? Well-established business for sale after 25 years
VILLAGE hotel that dates from the 18th century has come onto A the market after 25 years under the same family ownership. Originally a coaching inn, the Uplawmoor Hotel in the village of Uplawmoor, 13 miles from Glasgow, is said to have been developed into “one of the most reputable and established businesses in the area”. • Bunroy Park is located in Fort William.
All change for The Uplawmoor Hotel holiday park is an established, well- A HOLIDAY park business in the presented, thriving Highlands recently changed hands in a deal brokered by DM Hall. business. Situated in Roy Bridge, Fort William, the accommodation The hotel, a former SLTN Award- business comprises eight lodges, winner, comprises 14 en suite 25 caravan pitches and 40 camping bedrooms, a cocktail bar, a lounge areas in a nine-acre site where the bar and restaurant; there’s also a beer River Roy meets the Spean. garden and accommodation suitable Bunroy Park was said to have for a manager or owner. been sold “reluctantly” by its Under the same family ownership former owner; it was purchased for the past 25 years, the hotel is by Manchester couple David and currently run under management with • The hotel has been owned by the same family for 25 years and is run under management. Patricia Kenyon, who “have a the owners assisting in the day to day number of developments in mind running. hotel “can only be described as one family or private multiple operator to to further ensure its future as a Graeme Smith of Smith & Clough, of the most reputable and established acquire a well-presented, established successful business”. which is marketing the Uplawmoor businesses in the area”. and thriving business that still offers The sale price was not disclosed. Hotel with a price tag of offers over “The Uplawmoor Hotel offers a the potential to increase trading £750,000 for the freehold, said the fantastic opportunity for either a chef, levels,” he said. 40 l SLTN l April 27, 2017
p40 Apr 27, 17.indd 1 19/04/2017 11:13 Scotland’s Local Broker Since 1988 www.businessbuyers.co.uk @Business_Buyers
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Bruce & Co are proud to announce that we are now powered by BusinessBuyers.co.uk, the UK’s fastest growing network for buying and selling businesses
The website offers hundreds of businesses for sale, and stocks a wide range of businesses, covering all price ranges. From Bruce & Co’s vast selection of hotels, to a wide range of pubs, restaurants and other businesses, BusinessBuyers.co.uk is your one-stop shop for buying SME businesses in the UK.
If you’re interested in buying or selling a business, register today at www.BusinessBuyers.co.uk/Bruce
£499,995 The Old Station House, Dumfries & Galloway Bruce and Co. are delighted to introduce to the market The Old Station House, a beautifully presented Bed and Breakfast and self-catering carriage siutated adjacent to the village of Bridge of Dee in Dumfries and Galloway. This is an excellent opportunity to purchase a successful and rarely available business with a stunning property and excellent potential.
> Popular catchment area > Beautifully presented throughout Ref: 44827 Freehold > Trades with 2 B&B Letting rooms > 3 bed self-catering rail carriage
SOLD SOLD SOLD
Kinloch Arms Hotel, Perth and Kinross The Crown Hotel, Dumfries and Galloway Glamping Site and Coffee Shop, Argyll and Bute Cafe, Ayrshire L/H
> Bar Area, Pool Room > Town centre location > 6 self-catering letting units > Coastal location > 5 Letting Bedrooms > 6 en-suite letting bedrooms > Coffee shop with 40 covers > Well presented and fully fitted, 26 covers
> Potential to increase turnover > 40 cover restaurant, bar and lunch area > Tourist location > Exemplary reviews
Ref: 45382 £34,995
Restaurant and Bar, Scottish Borders L/H Guest House, Ayshire F/H Guest House, Aberdeenshire F/H Restaurant and Bar, Highland L/H
> Licensed premises > 6 letting rooms > 4 en-suite letting rooms > Located on Loch Ness > 72 cover restaurant > Excellent owners’ accommodation > Spacious 6 bedroom owners’ accommodation > High level of tourism > Turnkey opportunity > 3 star VisitScotland rating > Scottish Tourist Board 4 star rating > All year round trade
Ref: 45230 £24,995 Ref: 43356 £399,995 Ref: 44225 £674,995 Ref: 44932 £599,995
Call 0844 2488 285 for more information or view full details at www.businessbuyers.co.uk/bruce-co For a Free Market Appraisal of your business or to discuss your selling options, call 0844 2488 286. Confidentiality Assured.
NewBruce&Co DesignApril2.indd - SLTN - linda.indd 1 1 19/04/201719/04/2017 14:25:53 14:58 PROPERTY
THE CLUBHOUSE HOTEL, EDDERTON GUEST HOUSE, GALVELBEG HOUSE, PERTH RAVENSCRAIG GUEST HOUSE, SEABANK ROAD BY TAIN, ROSS-SHIRE, IV19 1LB ROAD, CRIEFF, PH7 3EQ 141 GRAMPIAN ROAD, NAIRN, IV12 4EY Modern 8-bedroom guest house Charming Victorian 5-bedroom AVIEMORE, PH22 1RP Luxurious refurbished 14-bed with superb owners accommodation B&B with owners accommodation Well-established and highly boutique hotel, bar and restaurant in a stunning rural Highland setting offering sublime views over profitable Guest House with 14 If you are considering putting in attractive seaside town on the NC500 route surrounding hills modern letting rooms Offers Over £825,000 (Freehold) Offers Over £295,000 (Freehold) Offers Over £499,000 (Freehold) Offers Around £775,000 (Freehold) your business to the market we will be delighted to discuss your requirements. We offer a free and confidential, no obligation valuation and our terms are highly competitive. Please call Paul Hart on CARNEGIE LODGE HOTEL, FOREST LODGE GUEST HOUSE, CRAIGDARROCH INN, OLD MANSE, DALRIACH ROAD, 07799 896931 or Jackie VIEWFIELD ROAD, TAIN, SOUTH LAGGAN, FOYERS, LOCH-NESS, IV2 6XU OBAN, ARGYLL, PA43 5JE ROSS-SHIRE, IV19 1NR INVERNESS-SHIRE, PH34 4EA Rarely available 14-bedroom Inn Beautifully restored 6-bedroom MacGregor on 07557 785879. Thriving restaurant with rooms in a Popular 8-bedroom guest house with attractive public areas and guest house with views over Oban stunning location overlooking the in an idyllic setting with superb Loch facing views Bay to Mull Dornoch Firth grounds “Our business Offers Around £575,000 (Freehold) Offers Over £380,000 (Freehold) Offers Around £695,000 (Freehold) Offers Around £525,000 (Freehold) is selling your business”
ASG Commercial Limited CAPERCAILLIE RESTAURANT & LANN DEARG, CRAIGBANK GUEST HOUSE, ALLENGRANGE BED AND 17 Kenneth Street ROOMS, KILLIN, PERTHSHIRE, DALCATTAIG, INVERMORISTON, MAIN STREET, CRIANLARICH, BREAKFAST, KINLOCHLEVEN, FK21 8UT INVERNESS-SHIRE, IV63 7YG FK20 8QS PH50 4SE Inverness IV3 5NR Highly popular licensed restaurant Attractive opportunity comprising Impressive 6-bedroom Guest Completely refurbished easy-to- Tel: 01463 714757 with rooms in a prominent and 3 one-bed self-catering studios and House with private 2-bed owners operate 5-bedroom guest house in idyllic location modern 4-bed owners house accommodation spacious grounds www.asgcommercial.co.uk Offers Around £550,000 (Freehold) Offers Over £365,000 (Freehold) Offers Around £395,000 (Freehold) Offers Over £295,000 (Freehold)
Licensed Country Inn To Let Good investment TWO COMMERCIAL PROPERTIES FOR SALE IN SCOTLAND
The rental income for both properties is in excess of £42,000 per annum, available as a pair or individually. Both properties available to buy for £595,000. Inverness Office – sign off BUT with Tel no. REPLACED with For more information, please contact 07478 883232 or 07456 041371 Or inquire by email at: [email protected] Allangrange Arms, Comprehensively refurbished Country 54 Millbank Road, Inn with 5 en-suite letting bedrooms Munlochy 42 cover restaurant and residents’ [email protected] IV8 8NL 0131 441 2663 breakfast room Public bar with lounge offshoot 3 apartment owner’s accommodation For Sale Recent Edinburgh Completions Dubh Prais Scottish Restaurant Beer garden, front patio and 20 space Salt Café, Royal Mile, Edinburgh EH1 1SG SOLD Churchill/ car park n Same owners nearly 30 years Morningside n Fully Licensed Restaurant in Rent £25,000 p.a. exclusive / Prime Location Lease Sold Confidentially CLOSING DATE premium payment POA TUES 9TH MAY off a six figure sum AT 12 NOON n Basement 32+ cover restaurant n Annual Rent £18,000; Lease to [email protected] 2021 (+10 yr extension) Frontier Restaurant,
n Turnover c£250,000 p.a. on 5 SOLD Tollcross nights trading + Katie’s Diner, Leasehold - Offers over £40,000 Bruntsfield Ref 1498/EPC E Both sold at Closing Dates Further Confidential Restaurant Opportunities across Scotland see website for more information 07909 092 642 www.therestaurantagency.com
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p42 Property.indd 1 21/04/2017 10:45 PROPERTY ALCOHOLIC DRINKS
EMAIL - [email protected] KEGS IN STOCK AVAILABLE 7 DAYS PER WEEK BUY ANY 3 KEGS AT BREWERS PRICES & GET 1 FREE Tennents Lager - Carling - Fosters - Stella - Staropramen Heineken - Cobra - Coors Light - Belhaven Best - Peroni Budweiser - Kronenbourg - Belhaven Light - Tartan Special Guinness - McEwans 60/ 70/ - John Smiths - Caledonian Best Robert Hamilton, 12-14 Bank Street, Airdrie ML6 6AF Blackthorn Cider - Strongbow - Magners Gold - Amstel • Heritable for sale • Prominent detached property in high street location FREE PHONE NOS 08003280508 • Substantial trading accommodation 08005335710 - 08003283337 • Gross internal area – 763.4 sq m (8,217 sq ft) ALL PRICES FOR KEGS, PACKAGE BEERS, WINE & SPIRITS, • Offers in the region of £350,000 SOFT DRINKS ARE AT COMPETITIVE PRICES
For more information please contact: NET PRICES ARE AVAILABLE • ALL OFFERS AVAILABLE WHILE STOCK LASTS • DELIVERING 7 DAYS PER WEEK Savills – Paul Breen 020 7877 4555 GLASGOW, AYRSHIRE, FALKIRK, STIRLING, FIFE AND EDINBURGH CBRE – Toby Hall 020 7182 2259
COFFEE BAR
The Complete Coffee Shop Solution. Buy or Lease.
Quality Equipment Distributors 2 Dean Crescent Glasgow, G69 9NH t/f : 0141 779 9503 e : [email protected]
www. qualityequipment.co.uk
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Perth KITCHEN 01738 636771 Dundee CLEARANCE 01382 549271 UK LIMITED KITCHEN Edinburgh KITCHEN 0131 443 4952 LARGECLEARANCE STOCK OF REFURBISHED Aberdeen UK LIMITED SECONDCLEARANCE HAND COMMERCIAL 01224 594015 KITCHENUK LIMITED CATERING EQUIPMENT AVAILABLE. CLEARANCE H NEW ABERDEEN DEPOT NOW OPEN H UK LIMITED KITCHENVisit us at: One-stop solution for all your www.kitchenclearanceuk.co.ukCLEARANCE UK LIMITED amusement machine needs Or Email: [email protected] Tel: 01780 444024 Mob: 07866 502970 ENTERTAINMENT
Scottish Owned Family Business BELLMATIC • Fruit machines, Club fruit machines • Juke boxes LEISURE • Pool tables • Big screen TVs • Glass and Dish Washers
FOR THE LATEST IN • Ice Makers and Bottle Coolers GAMING MACHINES • POOL TABLES • CCTV • Children’s play systems and Cranes DIGITAL JUKE BOXES • LARGE SCREEN T.V’s.
SALES RENTALS Call 0141-882 8320 • (24-hour service) FULL 7-DAY MAINTENANCE SERVICE 10/12 BOSWELL SQUARE www.faircityamusements.co.uk HILLINGTON, GLASGOW G52 4BQ www.bellmatic.com · [email protected] EPOS
Music Quizzes Karaoke Advertising Bingo Games
The Ultimate Technology... At Your Service. Crowd Pleasers Packed full of chart Music, Videos, Karaoke, Bingo, EPOS Race Nights, Quizzes and Games. Customer Loyalty Pulse Jukebox Keep 100% of cash box takings! Complete Back-Office Call Now for a FREE Demonstration e-Global Corporate Solution 01572 771363 or visit Mobile solutions www.mediatheme.com - DataBoard Mobile App: real-time alerts and reports - Tablet-based POS (iOS, Android or Windows) NEW DataBoard Mobile App
Hundreds of restaurants put their trust in Maitre’D:
Maitre’D by Posera has been adverting with SLTN for over 10 years and throughout this time, we received many leads which have been converted into customers. The staff at SLTN are very knowledgeable in the trade and are always professional in their approach. As we are based in Glasgow, it’s important to partner with someone who has a keen insight into the Scottish market and can effectively promote your product. The SLTN Awards night is also a great opportunity to network with existing and potential customers. It takes a lot of work, organisation and dedication to pull this off and SLTN do it brilliantly. Contact us for more information: Carmelina Murdaca l Senior Inside Sales 0141 332 5030 | www.maitredpos.com
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p44 Classified.indd 1 19/04/2017 11:46 EPOS
Market leading Touch Screen Epos Systems from authorised partner
BARS • RESTAURANTS • HOTELS WINE BARS • CLUBS •RETAIL SHOPS Tablet Solutions / Back Offi ce Software PMS Integration / Cashless Kitchen Video Systems / Cloud Loyalty Systems Designed for: Booking Manager • Pubs & Bars • Restaurants GLASGOW - 0141 424 0558 • Hotels • Members Clubs EDINBURGH – 0131 447 1800 • Nightclubs • Fast Food Takeaways AYRSHIRE - 01292 285404 Glasgow Edinburgh Aberdeen [email protected] 0141 299 1802 0131 503 1802 01224 216430 www.acrepossystems.co.uk www.icrscotland.com HOT DRINKS
Suppliers of a comprehensive range of coffee machines to the licensed trade.
Servicing & Repairs • Boiler Inspections • Full range of Accessories
0131 453 1993 QUOTE: SCOTTISHNEWS E: [email protected] www.caledonianespresso.co.uk
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0116 286 4911 www.trentfurniture.co.uk Email: [email protected]
✓OVER 100,000 ITEMS IN STOCK ✓ FAST DELIVERY ✓ LOW PRICES
Squareback Dining Chairs Tub Chairs from from from Traditional Chairs £39.90 £35.90 £79.90 from £35.90
Wellington Range from £58.90 Wood Poseur from Pyramid Tables £89.90 Girlshead from Tables £46.90 Cast Iron from from Shaker Tables from £50.90 £36.90 £64.90
BQ/1 BQ/2 BQ/8G BQ/24 BQ/18 BQ/12 From £12.40 From £13.50 From £17.20 From £16.40 From £34.90 From £39.90
Available in over 40 different fabrics
www.bdpcontractfurniture.co.uk
www.bdpcontractfurniture.co.uk
Amaretto Restaurant • Bridge of Weir Custom Built Headboard
Have you recently refurbished Meat Bar, Glasgow Di Maggio’s, Airdrie Ingliston Country Club, Bishopton your premises? Would you like to Duck Bay Marina Ardgown Hotel • St Andrews feature it in SLTN? Pizza Express, Morningside Anchor Line, Glasgow Butchershop Bar and Grill, Glasgow BespokeBespoke Banquet/ Banquet/ IndoorIndoor • •outdoor outdoor BoothBooth Seating Seating tablestables • •chairs chairs •• sofas sofas •• sofasofa • •stools stools bedsbeds • • chairschairs • •benches benches
Manufactured in our Glasgow Workshop ManufacturedRecovery in and our Polishing Glasgow Service Workshop 0141 880Recovery 9040 • [email protected] and Polishing Service If so, call Stuart on 0141 567 6029 to have your Unit 14, Evans Business Centre, 68-74 Queen Elizabeth Avenue, Hillington, Glasgow G52 4NQ 0141 883 0400 • [email protected] project profiled in a forthcoming issue of SLTN. 37 Hepburn Road, Hillington, Glasgow G52 4RT
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p46 Classified.indd 1 19/04/2017 11:47
INTERIORS
THE PREMIER NAME IN SCOTLAND FOR REFURBISHMENT WORKS
EST . 1 9 9 9 part of Dining Chairs UK
Contact us for expert advice on all Estimates are always FREE - distance aspects of refurbishment works no object BONO
Our priority is to minimise disruption All Work Carried out by expert FLIGHT to your business tradesman …for every occasion! Seating – New & Recover Furniture Supplied t: 0115 965 9030 e: [email protected] www.contractfurniture.co.uk diningchairsuk 6- 10 CHURCH HILL PLACE EH10 4BD Tel: 0131 447 5677 www.laidlawcontracts.co.uk Contract House, Little Tennis Street South, Nottingham NG2 4EU
Established for over 25 years • Normally Next Day Delivery • Keenest Prices in the UK • Massive Stocks
Girls Head Breakfast Bar Dolphin Captain’s Chair Mate’s Chair Wheelback High Stool
FROM FROM
FROM £35 £39 FROM
FROM FROM £75 FROM £30 £75 £80 £35
Cast Refectory Trafalgar Turned Leg Pews *We Iron Wood also Poseur Poseur supply FROM FROM FROM FROM fixed £75 FROM FROM £125 £65 £65 seating FROM £125 £240 £34.95
Trafalgar Farmhouse Dumb Waiter Tudor Oblong Boston Hanna Low Stool
FROM £36 FROM £49
FROM FROM FROM FROM £65 FROM £80 £275 £65 £25
All Credit Cards Accepted www.askdrake.com To advertise on these pages call Stuart on 0141 567 6029
April 27, 2017 l SLTN l 47
47.indd 1 19/04/2017 11:48 INTERIORS OUTDOOR
®
Commercial Outdoor Equipment Simple and Versatile ...30 years a Legend!
• Powerful and Dependable • High Capacity for faster profits • Folds to 7½ inches for easy storage • Cooking heat achieved in less than five minutes • High pressure burners unaffected by wind • Internal self-cleaning – means no time lost
T:01524 262900 www.cindersbarbecues.co.uk
Scottish Licence Trader MAR 17v2.qxp_Layout 1 10/04/2017 12:04 Page 1 OUTDOOR OUTDOOR FURNITURE
Barbecues & Pig Roasters Call 01949 862920 www.leisurebench.co.uk KIRKLEES DEVELOPMENTS LTD 12% OFF EVERYTHING - MUST END 30TH APRIL* DISCOUNT CODE: EASTERSAVE2 *Excludes products on offer. Exclusions apply
FULL RANGE OF TABLES & CHAIRS POLYRATTAN PLANTERS
HOG ROAST UP TO 200lb From £1920
A large range of individual designer Available in black or mixed brown, chairs. See website for full range. including self watering. MAGNUM 8 BURNER ON OFFERON OFFER BUDGET PICNIC TABLES DEVON HARDWOOD SET
Right: Whitby Picnic Seats 6. Was £127 Now £114.30
From MASTERCHEF £1460 From £855 Left: Chester Picnic Was £85 One of a range - strong and sturdy with Now £74.99 high oil content. Was £260 Now £234 Call us or visit our web site to order Tel: 01484 401134 Fax: 01484 401695 PLUS FREE DELIVERY ON ORDERS OVER £750** www.kdev.co.uk [email protected] *EASTERSAVE2 offer period April 5th to April 30th 2017. **Excludes Highlands and Islands. Prices plus VAT and correct at time of print. . All prices exclude carriage and vat For loads more visit www.leisurebench.co.uk
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SIGNS new rustic wooden a-boards From £140
Our brand new range of rustic A-boards are supplied with plain chalkboard inserts. Printed inserts also available.
Just £20 From NEW £125 products Visit our website for our full range Forthcoming Call or email us today From TECHNOLOGY feature 0800 78 35 887 £12 [email protected] www.MAJIsign.co.uk To advertise in our Technology USE CODE: 10% Off Banner10 feature in the 11 May issue call ALL online BANNERS! Catherine on 0141 567 6026 All prices ex. VAT & delivery.
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