NEWS TGI sets flair bartending record Surface ID worked on Stravaigin.


Designers up for awards


A NUMBER of Scottish venues and design firms have been shortlisted in the UK-wide Restaurant & Bar Design Awards. Glasgow-based Surface ID is in the running for awards in two categories: multiple bar or club, for the Grosvenor Cafe, and pub for Stravaigin, which are both in Glasgow. Graven Images, which is also based in the city, has been shortlisted in the independent bar or club category for its work on The Corinthian Club; CM Design Consultants is a finalist in the multiple bar or club category for Brewdog in Aberdeen; and Netherlands-based design firm Concrete has been shortlisted for Glasgow hotel CitizenM in the hotel restaurant or bar category.


Winners of the third annual Restaurant and Bar Design Awards, which includes a number of other categories, will be revealed at a ceremony in London on July 7.


LP links up with law firm


LEGAL firm Lindsays has launched a new licensing service for members of buying group LP Pub Company.


The new deal means members of LP Pub Company, which has more than 400 clients, have access to licensing advice from Stephen McGowan, of Lindsays’ licensing and gambling team. “I am delighted that Lindsays and LP Pub Company are working together to offer licensing advice to hard- pressed publicans across Scotland,” he said. “Now more than ever Scotland’s publicans should rely on specialist legal advice with experience and personality – and that is exactly what we offer.”


6 - SLTN - April 28, 2011


BARTENDERS from TGI Fri- day’s Scottish venues travelled to London to help set a new world record as part of the American-themed bar and res- taurant chain’s 25th birthday celebrations. Staff from venues in Aber- deen and Glasgow were among more than 100 TGI bartenders from across the UK taking part in the ‘most people simultane- ously cocktail flairing’ record attempt. Participating bartenders com- a co-ordinated two-


pleted


minute routine without drop- ping a bottle and Guinness World Record officials con- firmed a new record had been set.


Michael Allan and Martin Kinda from TGI Friday’s in Queens Link Leisure Park, Ab- erdeen, and Adam Friend from


the recently-opened outlet at the city’s Union Square, were among the 101 bartenders who set the new record. Adam, who is the current TGI


Friday’s UK Bartender Cham- pion, described it as a “brilliant day”. “To be part of a Guinness


World Record is absolutely in- credible and I was truly amazed by the spirit and energy of eve- ryone involved,” he said. “We just all worked together to achieve the record and when the results were announced, I was truly elated.” Karen Forrester, TGI Friday’s UK managing director, said the bartenders showed “passion and talent”. “This is a year of celebration


for Friday’s and what better way to start it than with a fantastic spectacle and achievement like


Staff from TGI Friday’s two Aberdeen outlets were among those taking part.


this,” she said. “And we’ve got more to come, from a special 25th cocktail to delicious new food and drink which will be introduced to our


restaurants in April. “We want everyone to share our celebrations with us and have as much fun as we are in this momentous year.”


North east venues sweep the board at inaugural Scotland-wide awards


Best Bar None goes nationwide


NORTH east venues swept the board at the inaugural Best Bar None Scotland Awards. Outlets in Dundee took three


of the four top awards in the first nationwide contest, which saw 30 winning venues from the regional Best Bar None ini- tiatives go head to head in four categories. Tickety Boo’s in Dundee beat competition from ten other out- lets across the country to take the Best Bar None Scotland title in the pub category; Fat Sams, also in Dundee, came out on top in the nightclub category; and the city’s Abertay Student Centre took the Best Bar None Scotland award for specialist entertainment venues. The other big winner was JD


Wetherspoon’s The Archibald Simpson in Aberdeen, which took the top award in the bar category. Each of the 30 fi- nalists received an award for reaching the national final. Best Bar None, which is


backed by Diageo and the Scot- tish Government and seeks to recognise best practice, has ac- credited 1192 venues across Scotland in the seven years the scheme has been running. Premises are assessed on safe-


tiative we want to encourage and are delighted to promote and support. It is wonderful to see the people working so hard to make our communities safer in our clubs, pubs and bars be- ing recognised tonight at the national awards.” Mark Baird, Diageo’s cor-


The Archibald Simpson’s manager Alec Beattie with his wife, kitchen manager Caroline, and daughter, shift manager Stephanie Leask, and the awards.


ty policies and crime prevention measures and must demon- strate their commitment to the five licensing objectives – pre- venting crime and disorder, se- curing public safety, preventing public nuisance, protecting and improving public health and protecting children from harm – to achieve accreditation. Speaking at the inaugu-


ral Best Bar None Scotland Awards, which took place at


the Apex City Quay Hotel & Spa in Dundee, justice secretary Kenny MacAskill praised the ef- forts of operators. “We recognise that changing Scotland’s long standing drink- ing patterns cannot be achieved by the government alone,” he said.


“It requires a concerted effort


by everyone and accreditation schemes such as Best Bar None, which is exactly the kind of ini-


porate social responsibility manager, said operators play a “crucial role” in helping make Scotland’s town and city cen- tres safer. “At Diageo that is what we also want to see and that is why we are delighted to support this scheme and to encourage pub- licans and club owners to play an active role in making public safety a priority,” he said. Alan Dobie, of the Scottish Business Crime Centre, which organises Best Bar None, said Diageo’s support of the scheme had been “vital” to its success. “The work and effort which is being put into tackling crime and anti-social behaviour by Scotland’s bars, pubs and clubs is fantastic and deserves recog- nition,” he said. “I’m particularly pleased the


efforts of the people who run these premises are now being recognised at a national level.”


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