OnTrade Scotland Magazine November Edition 2023 by ontradescotland

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Magazine November 2023

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Welcome to the November edition of OnTrade Scotland Magazine It’s time to ignite the light Experience is more & more the order of the day for customers. Whether it is themed golf, darts, line dancing, rodeo riding, axe throwing or the sheer theatre of cocktails and food all creating a unique atmosphere, the days of a quiet drink seem to be behind us. People now want to be entertained, they want value for money, and that doesn’t mean cheap. In this edition we take a look at Maggie’s Rock ‘ N ‘ Rodeo the latest venue to create a real buzz around an experience lead night out and it didn’t disappoint. We are also very pleased to announce our partnership with industry leading Anderson Strathern LLP as our official legal & licensing partner. When choosing the right partner to best provide the engagement & insight to the industry from the impressive list of firms looking to partner we believe that Anderson Strathern LLP not only best fitted our values on passion & desire to provide insight in a clear, transparent way but also displayed to experience & expertise in spades. We look forward to you interacting with and seeing the insight and thought provoking features coming up. Finally from me, I would like to ask a question …. Is your venue costing itself money due to brand arrogance? That may sound like a controversial question however feedback from customers of many venues have been that brands they enjoy are not freely available in their favourite venues and this is often down to certain brands having a stereotype or perceived stigma attached. After 3 years of tough times is the industry really in a place where we can turn our noses up at offerings that customers love? It is hard to take the ethical, moral high ground as the reason for not stocking some brands whilst selling pints of Venom and strong lager by the thousand don’t you think ? Especially when the ABV is often lower, and with less sugar and an easier serve surely we give the customer what they want …no? Our message as always is … STAY COLLABORATIVE STAY POSITIVE STAY TOGETHER HAVE A GREAT NOVEMBER X Justin Wingate Director at TopGunMedia Hayley Ewing Head of Events - events@topgunmedia.co.uk Fiona Gauld Production - info@topgunmedia.co.uk For press enquires or advertising opportunists please call or email: Email: info@topgunmedia.co.uk Telephone: 0141 556 4111

Maggie’s Rock ‘n’ Rodeo

What a Girl Wants Weekend Announced

Rowing the Atlantic for Hospitality Action

Gamba celebrates 25 years of cooking 3

Industry News RESIDENT X CREATES COLOUR-CHANGING COCKTAIL TO SUPPORT CHARITY This Instagram-worthy colour-changing cocktail not only looks great but proceeds from each cocktail will go towards raising vital funds to continue to help support the many care services offered by VSA. Kyle Ewen, Manager of Resident X says, “It has been a pleasure to create this charity cocktail for VSA which not only looks and tastes great but makes a genuine difference. We were blown away by the breadth and depth of services which VSA offer to the people of Aberdeen. We hope that the cocktail proves popular during Aberdeen Cocktail Week and that people get behind it to raise vital funds for the charity.”

VSA, the social care charity supporting the people of Aberdeen & North East Scotland, today (Friday 6th October 2023) announces the creation of its own bespoke cocktail, courtesy of Resident X mixologists. ‘The Social Butterfly’ has been created as part of the Resident X cocktail menu, designed especially for Aberdeen Cocktail Week2023 (18th – 24th October). ‘The Social Butterfly’ offers flavours of vodka, lemon, crème de peach, and elderflower and is also beautifully decorated with dehydrated butterfly pea flowers and a deep violetpurple colour, representing the charity’s brand colour.

Holly Leiper, Head of Communications and Fundraising at VSA said “We are very grateful to Kyle and the Resident X team for creating this bespoke charity cocktail to help support VSA. We are always looking at new and inventive ways to fundraise but that are also easy for people to be part of. You can literally sit back, relax, drink in hand in the city’s Resident X and still be supporting a local charity.” Gregor Sey, Organiser of Aberdeen Cocktail Week, explained: “Aberdeen is home to so many great bars, restaurants and drink brands. Aberdeen Cocktail Week aims to celebrate what the city has to offer by introducing people to new and exciting venues they may otherwise not visit and making Aberdeen known as a destination for superb hospitality.”

FAYRE PLAY REPORTS REMARKABLE 70% SURGE IN FESTIVE BOOKINGS This impressive growth comes on the heels of the venue’s transformation from Fore Play Crazy Golf and speaks volumes about its resurgence in the hearts of both new and returning customers. Since its rebirth in July, Fayre Play has steadily evolved, delighting locals and visitors with an array of fairgroundinspired games for adults and a delectable menu that brings smiles to every face.

Edinburgh’s own Fayre Play, a vibrant addition to the city’s hospitality scene, is pleased to announce a substantial 70% increase in festive bookings compared to the same period last year. 4

Craig Neilson, co-owner of Fayre Play, expressed his excitement, stating, “We’ve been on an incredible journey since we reimagined ourselves, and it’s truly heartening to see the positive response from our patrons. Our team’s dedication has not only preserved the essence of Fayre Play but also elevated it to new heights. The surge in festive bookings is a testament to our commitment to providing unforgettable moments, no matter the occasion.” ontradescotland.co.uk

Brand News DIAGEO LAUNCHES SCOTCH WHISKY REGENERATIVE AGRICULTURE PROGRAMME environment. It uses the best agricultural advice to produce crops, while also, delivering beneficial outcomes for soil health, climate, water and nature. The long-term availability of quality barley and wheat is essential to the production of Scotch whisky. Using more regenerative techniques to grow these crops will help build supply resilience in the face of a changing climate and help to protect the sourcing landscapes of our iconic brands in Scotland.

Diageo announces the launch of a regenerative agriculture programme based in Scotland that is focused on reducing the carbon emissions associated with producing barley and wheat for Scotch whisky brands such as Johnnie Walker, Singleton and Talisker. Regenerative agriculture is a holistic approach to farming that works in harmony with the natural

Working closely with two of Scotland’s largest independent providers of agricultural and sustainability advice, Scottish Agronomy and SAC Consulting, the programme will focus on two areas. Firstly, the programme will aim to work with approximately 20 farms in key barley and wheat sourcing regions across Scotland for Diageo. The farms will be recruited into groups, where they can work closely with the programme’s technical partners, share learnings, and together advance locally suitable regenerative agricultural interventions. Secondly, the programme will also commission plot scale research trials, to ensure our overall approach is science led, and so that findings can be shared with confidence with the wider industry.

EDINBURGH STUDENTS CELEBRATE SUCCESS AT JOHNNIE WALKER Diageo Learning for Life is an award-winning bartender training programme, through which the company invests £1m-per-year in offering opportunities to young unemployed people in the UK to get into hospitality careers. Since launching in Scotland in 2014, over 2,000 people have graduated from the programme. Across the UK, 82% of participants have gone on to sustained employment. Danielle Lewis is celebrating her graduation from the course which has recently completed in Edinburgh. Fourteen students have celebrated their graduation at the Johnnie Walker Princes Street Learning for Life Academy in a special ceremony to toast their success. The students have completed the six-week bartending and hospitality course which offers young people entry level training in bartending and hospitality, including work experience in local pubs, bars and restaurants. All participants of this cohort have been offered work placements at top hospitality providers in the city, including Hilton Hotels, Apex Hotels and IHG. One graduate, Callum Cook, has also been offered a role at Johnnie Walker Princes Street.

Danielle, said: “When I came to Springboard I didn’t know what to expect but I have learned a lot during the course about getting into the workplace and through my work placement I have developed skills and experience. I was scared when I joined the programme as I didn’t know anyone or anything about the hospitality industry but it has really helped me to grow my confidence and come out my shell. “I believe I still have more to learn but following my work placement with Sodexo at Diageo’s Edinburgh Park office, I have been offered a permanent job so I’m excited about the future. I’d like to say thank you to everyone who has helped me on the course and supported me into my work placement. I’ve really enjoyed this opportunity, thank you.” 5

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MAGGIE'S ROCK 'N' RODEO M

aggie’s has always been one of Glasgow’s best loved institutions and everyone has a Maggie’s memory to share – watching brilliant live bands, watching live sport on the big screens – or ending up in the basement three sheets to the wind after a wild night out.

We’ve kept all the best bits – now we’re doing it with our cowboy hats on! Our new brand is Maggie’s Rock ‘n ‘Rodeo – The Home of A Good Time and after a £500,000 honky tonk makeover, we’re ready to ride! We’re open late til 3am every night from Wednesday to Sunday with live bands playing every night. We’ve been watching loads of Nashville and felt like it was time the city centre had a damn good country bar. We’ve taken loads of inspiration from world famous dive bars to bring Tennessee to Trongate with a full refurb that

has nods to Nashville round every corner from our saloon doors and saddle seats to our legends ranch in the ladies bathroom and our already famous bull! We worked with Surface I-D to bring the vision to life – we wanted to stay true to the roots of Maggie’s as a destination for parties and big groups but really take it to the next level. We’re really well geared up with loads of booths and long tables, private bookable spaces and on the food side we’re serving up the best burgers, brisket and buffalo wings in a country mile with plenty of options for groups with party platters, big slabs of pizza and sharers of nachos and sliders. 7

For drinks – it’s all about American beers, moonshine, bourbon and plenty of cocktail options and shooters. Our Cotton Eyed Joe cocktail’s been one of our most popular drinks since launching – and folk are definitely talking about the shooters – Ass Juice, Rowdy Cowboy and Bullsh*t being a few head turners. Then we have The Bull Pit which is our home of bullriding ,and The Hoedown in our basement downstairs that’s home to our Cowboy Ceilidh and the Cowboy Strip Show! It’s our dedicated space for country music and when the moonshine is flowing and the band gets going, it feels like you’re in a Texas hoedown. Country is really hot just now but the response we’ve had is like nothing we’ve ever experienced before. Saturdays are booked out months in advance, our Cowboy Strip Show sold out 500 tickets within minutes, we’re queued round the block every weekend and our videos are getting hundreds of thousands of views on TikTok. We threw a big pre-party for Shania Twain’s gig at the Hydro and it was nuts – then we had another for Luke Combs and it was even wilder. On a Monday night the place was queued out from 3pm and the place was absolutely jumping. The atmosphere’s been amazing though and everyone’s just here to party and have a good time. We’re booking the best bands across country and rock and bringing in dedicated country DJs to make sure the music’s on point. The country community in Glasgow’s really exciting – we’ve been doing loads with The Cow People at the Barras and really bringing that Southern flair to everything we do. There’s 100% demand for experiences when folk are 8

heading out now. Through our sister company itison we’ve always been focused on bringing people together over amazing events and experiences. For Maggie’s it’ll always be about live sport, live music and having a damn good time. The mix of rock ‘n’ rodeo works really well, staying true to the heritage of the bar and mixing it up with all the country and honky tonk interactive elements. Every night is an event at Maggie’s – there’s always something going on with our roster of live music but our flagship events are really exciting and all off to flyers – the COWBOY CEILIDH, ONE NIGHT IN TENNESSEE AND THE COWBOY STRIP SHOW We launched our COWBOY Ceilidh a couple of weeks ago now – we hold it down in The Hoedown with live country bands playing, line dancing lessons from Glasgow line dancing legend Maggie Stevenson and a whole lotta country love. When the line dancing starts it’s electrifying in here. We couldn’t have even imagined how good it would be. We also have One Night in Tennessee with Old Bohemia – our dedicated country night up in the main bar on a Thursday night from 7pm. The line up of bands that we have playing is incredible – the country music scene is really exciting in Glasgow right now and they’re tearing the stage up every time they play. Then for the NSFW stuff – the UK’s first ever COWBOY STRIP SHOW which we’re billing as the cheekiest cabaret in town. We’re partnering with The Dreamboys to create a really fun interactive show that all fun loving cow folk can enjoy – the first event shows on Sat 11th Nov and tickets sold out within minutes. We’ve got a few more surprises up our sleeves coming soon too – watch this space! ontradescotland.co.uk

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ROWING THE ATLANTIC FOR HOSPITALITY ACTION

Scottish business executive is set to row the Atlantic to raise funds for a hospitality charity. Robbie Laidlaw (34), from Gullane, East Lothian, now living in London, will be setting sail from La Gomera, an island off Tenerife, on 14th December.

The port, San Sebastian de la Gomera, was where Christopher Columbus set sail for the New World. Robbie will be rowing with his boss, managing director Chris Mitchell (41) of Genuine Dining, a contract catering business. The award-winning company, which employs some 750 staff, provides corporate catering services to companies across the UK, as well as events and front of house services. Robbie and Chris hope to complete the 3000-mile journey to Antigua in their boat, Maria, in between 40 and 50 days. They have named their row The Spirit of Hospitality. So far, the duo has raised £150,000 for Hospitality Action, a charity for the hospitality sector. It was particularly busy during the pandemic, with many people requiring financial and mental health support. But now, with the cost of living crisis, the charity needs help more than ever. Chris and Robbie hope to raise another £100,000 to reach their target of £250,000. They would be grateful for any donations, large or small. Every penny raised will go directly to Hospitality Action, so they can continue to support those within the industry who fall upon hard times. The scale of their epic voyage is underlined by the fact that more people have scaled Everest than rowed the Atlantic. They will each row in two-hour stints, and sleep, eat and clean for two hours, 24 hours every day. In total, they will each have to make some one million strokes to complete the arduous journey. Their 7.5 metre boat can only carry basic medical, navigation, communications and survival equipment alongside enough food to sustain them for up to two months. They will convert seawater into drinking water and use buckets as toilets. “The hospitality industry is built upon a strong community 14

spirit, and this spirit was damaged during the fallout of the pandemic with waves of redundancies sweeping the sector during 2019 and 2020,” said Chris. “Hospitality Action supports people facing mental health challenges, which we understand the importance of. It’s why we want to support them on our Atlantic campaign,” he said. The pair will have to endure real hardships on their journey - from bad weather, up to 20-foot waves and high winds to medical problems including hallucinations and salt sores. They will also have to deal with the mental challenges of the harsh environment and long-term isolation. They will have been training for two years in preparation for this challenge, rowing three times during the week, gym work, with longer rows at the weekend. During their training rows, they have rowed from Ramsgate to Rotterdam, from Falmouth to Southampton, and many times around the Isle of Wight. “The training regime has been gruelling – 5am rowing sessions have become normal. We knew it was going to be tough, but the time it has taken up has had a big effect on our families, and we are so grateful for their support,” said Robbie, business development director for Genuine Dining. “The mental preparations have been the toughest, but we have been working with mindset coaches who normally train fighter pilots, so when things get tough or scary, we will be able to think clearly to ensure we are staying safe,” he said. The race across the Atlantic is organised by the World’s Toughest Row and comprises boats of one rower, or teams of two, three, four and five from around the world. The organisation has strict safety rules and works with each team to ensure proper preparedness. ontradescotland.co.uk

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GAMBA SEAFOOD RESTAURANT CELEBRATES 25 YEARS OF COOKING G

lasgow got its first taste of Gamba Seafood Restaurant in October 1998 when chef-patron Derek Marshall sent out the first-ever plate of incredible food from the kitchen. A quarter of a century on and he’s putting the finishing touches to 25th birthday celebrations for this West George Street institution. Says Derek: “Reaching 25 years is a great personal and professional achievement. You can’t run a restaurant for 25 years and not offer an exceptional dining experience, plus I love what I do and celebrating all that’s world-beating about Scotland’s larder. “Many of our guests have been dining here since 1998, and we’re now welcoming their sons and daughters and families through our door. Our regulars know what to expect and despite our menus changing regularly, we offer a constancy and continuity that people seem to like and need in today’s rapidly changing world. With a few creative twists along the way too of course. “We have always used only the highest quality seafood and other ingredients, with a focus on traceability and provenance, sustainability, and seasonality, while working directly with our incredible suppliers who land our fish locally and ethically, using low-impact fishing, so that we can use hand-dived, creel, and line-caught produce wherever possible. “If it’s not fresh it doesn’t make the menu which is why we are closed in the first week of January because it’s virtually impossible to get fresh produce at that time of year.” Derek has a few celebrations up the sleeve of his chef whites to mark the occasion, including spreading the word about his passion for encouraging more aspiring chefs to cook with seafood. Says Derek: “It was such a different world back in 1998 – it’s hard to believe Gamba is the same age as Google, and I couldn’t let it go by without marking the occasion. “We’ll be celebrating our birthday with some surprises for our guests as a thank you for the tremendously loyal support they’ve shown us in the last quarter of a century, in an economic climate that’s been tough for everybody at times. “But I also want to celebrate all that is wonderful about my passion, seafood, particularly creating delicate dishes and balancing flavours. I hope that any budding chefs reading this who share my enthusiasm will be inspired to do something with it.”

Gamba is now Glasgow’s longest-established seafood restaurant, and Derek’s style of letting the ingredients and flavours do the talking has been recognised multiple times over the years. Accolades like MICHELIN recommended, appearing in the Good Food Guide, Caterer’s UK Seafood Restaurant of the Year, and a Best Restaurant Experience in the West Scottish Thistle Award win. Gamba is likewise recognised by the Scottish Taste Awards for its fresh and sustainably caught produce. It all started when fellow restaurateur Alan Tomkins opened the restaurant and appointed Derek head chef/ director, and he’s been running the business solely for over a decade since Alan’s departure. But Derek’s career began long before Gamba. He was Head Chef at Glasgow’s Rogano and Papingo in the early 90s. He’s been working in kitchens since the age of 15 and still gladly rolls up his sleeves to sear scallops and boil lobsters, as well as keeping a close eye on frontof-house, together with maître d’, Gregor Munn, who has likewise contributed massively to Gamba’s success, working alongside Derek for many years. Says Derek: “I still cook every working day, including peeling tatties and meeting the needs and demands of the business whatever they happen to be that day. I have an eye for detail, like if the lights are set at the wrong level, or the music is too loud or too quiet.” Whole Roasted Gilt Headed Bream, red peppers, cashew nuts, Norwegian prawns, oyster, garlic & lemon sauce is one of Derek’s creations on the a la carte menu. For lunch, during the week or on Saturday, there are dishes like Simply Grilled Sole, with sweet chilli, coconut, and lime yoghurt with those famous Gamba Chips. Gamba’s fish soup is equally as legendary. It must be tasted to be believed. Gamba has likewise built a reputation for value, like its Surf & Turf deal available on Wednesdays as an alternative to the a la carte. 17

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Sleigh bells ring, are you listening? Although we are still in November, the festive period is fast approaching. At Anderson Strathern, our Glasgow office overlooks George Square, and from mid-November we can hear carols, see twinkling lights, and smell the amazing market smells. There are similar markets and scenes all though Scotland and all licensed trade operators are hoping for increased trade and happy customers at this time of year. Many operators will have planned their Christmas menu in the July heat wave, when festive lunch with all the trimmings seemed like a long way off. There are, however, other things which need to be checked to avoid any faced of disasters. So what should the licensed trade be thinking about through November? STAFF AND MANAGER TRAINING AND QUALIFICATIONS: No one wants to be told to stop serving alcohol or to find out they have less staff than they thought at any time of year, and less so at the festive season. But without wanting to sound like Scrooge, this can, and does, happen! Every staff member needs to have completed two hours’ staff training. It is easy to presume when staff come from another licensed premises that they have already undergone that training. While operators often do their internal training, the staff licensed training is often left to ‘later’, but that is a mistake. Licensing standard officers (LSO) and Police Scotland will be looking for evidence of the 2-hour training having been done. Unless staff come with that from previous employer or have had this completed immediately on arrival, they should not be serving alcohol. Training books are available which 20

outline the training requirements and have pages for staff and the personal licence holder completing the training to sign. The manager named on the licence must be a personal licence holder. Personal licences can be lost if training is not done and intimated to the licensing board. Training must be done every five years, and the most common mistake is not failing to do the training – it is forgetting to send this on to the licensing board once done. Also, personal licences must be renewed no later than three months before they expire, or it is too late to renew. Managers can only be named on one licence. Multi-site operators should make sure they have enough personal licence holders to cover all licences. Even if operators have one premises, to meet due diligence and good management standards (considered as part of the fit and proper test applied to licence holders) more than one personal licence holder should be in place for the proper operation and control of premises. ACTION POINT: Check now if staff or managers need training and make sure personal licences are still valid. If there are issues, change named managers now and get staff on courses early rather than waiting. ontradescotland.co.uk

FIONA MCKINNON - PARTNER HIGH DAYS AND HOLIDAYS: Some premises close Christmas Day and New Years Day but some are open and that means staff are needed to cover. There are ways to accommodate staff even though it is a busy time of the year. Give good notice to staff of shifts and try to have a constructive discussion about days off at pinch points. Some staff may be happy to work on Christmas Eve and Christmas Day if they are off at New Year. Others might be desperate to make family Christmas dinner but are happy to work Hogmanay. Good communication among the team will help people feel they are being listened to and respected and can resolve matters before they become an issue. If shifts cannot be agreed, look at who was off previous years and try to alternate. Also consider if something else can be offered to staff. For example, if someone wants to visit family in Australia for four weeks in February and you’re prepared to allow them to do so, negotiate help over the busy festive period in return. Shift times are also important. No one likes a split shift, but some people have no trouble being in early to open, whereas others prefer being on late until close. Premises might be open earlier than usual due to more prep and later than usual as licensing boards often offer later policy hours at the festive period. It is important to consider staff welfare so make sure staff have rest days, are not coming off a late shift onto an early too often and are able to get home safely late at night. Consider some fun festive themed staff events - a light-hearted quiz, a festive lucky dip or Secret Santa. ACTION POINT: Get rotas done early but discuss with staff what preferences they have. Try to be fair and

don’t allow anyone to be a martyr and take on too many shifts as they can become over tired. Consider reaching an agreement with a taxi company to get staff home after late shifts or offer staff who already drive some additional parking or petrol money to taker other staff home. Encourage staff to stay dedicated by incentivising them. Look at bonuses or pay based on performance. That could be the performance of a unit, a set of units or the business as a whole. It could also be the performance of staff themselves (punctuality, clean and ironed uniform, up selling specials and similar) or a combination of all of these. Senior management teams are also under pressure at this time of year, and it is important that they take time out and feel supported by those above them and staff around them. Making sure they are protected by proper contracts, written policies and procedures can help management teams to feel supported and give some clear guidance, avoiding overwhelm and staff issues. ACTION POINT: have contracts and staff handbooks reviewed (or if they are not done, put in place) now before you get too busy. Put in place a one-off festive bonus scheme to encourage staff to perform at their best throughout the season. To make sure you have a calm staff, efficient team and stay sane yourself, put the above action points into play. Also give our Anderson Strathern team members a call to chat though any of the above and any other legal queries or questions you have. Our teams are keen to get to know, and help, the On Trade Scotland readers so see below details for some of those team members and their contact details. 21

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HOSPITALITY TRADE BODIES CALL FOR GREATER SUPPORT FROM GOVERNMENT

ospitality trade bodies from Scotland, England, Wales, Northern Ireland and the Republic of Ireland met in Belfast this week to discuss the current challenges and opportunities facing the industry.

The collective meeting of the trade bodies – known as the United Kingdom and Ireland Licensed Trade Association – comes as hospitality businesses across the UK and Ireland continue to be severely affected by the lasting impacts of the Covid pandemic and the current high cost of doing business as Europe struggles with the fallout of war, all compounded by excessive tax burdens and ever-decreasing consumer spending power. In a joint statement, the United Kingdom and Ireland Licensed Trade Association said: “There is a whole range of common issues that we share and to be able to come together and discuss those challenges benefits all members of the group. Our collaborative voice is strong and it’s important that we show our collective governments just how important we are to our respective economies, regardless of where we are across these islands. “We have faced tough times and with sustained pressures of increased energy costs, excessive taxation, workforce

issues and a whole range of barriers to business growth things still remain difficult. “Hospitality is a key economic driver in every part of these islands and provides the backbone of our respective tourism industries. It is now time that our respective governments work in partnership with our industries to secure the future of hundreds of thousands of people, jobs and businesses. “In particular, as the different jurisdictions move to introduce deposit return schemes, it is vital that there is collaboration between governments and the respective industry bodies to ensure interoperability between the UK nations and the Republic of Ireland markets, which are intrinsically linked. “As we have already seen there was a potential divergence in Scotland in relation to the inclusion of glass. From an industry perspective, two of the key asks are that we have one interoperable scheme throughout the UK nations and the Republic of Ireland and that glass should be excluded.” ontradescotland.co.uk

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