BARS
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Food is an essential aspect of keeping trade in the area, says John Duncan of the Shilling Group, whose growing portfolio includes the Fountain on Edinburgh’s Fountainbridge and Cross & Corner in Canonmills. He says bars in high-density residential areas with ‘a great feel, architecturally’ are perfect i ts for any new opening. ‘At the Cross & Corner we focus on new draught beers and gins served in Spanish-style “copa” balloon glasses. The Fountain is more food- orientated. We try to appeal to as wide an audience as possible, as these places need to be great all-day amenities that people want to spend time in.’
Most owners now agree that friendliness to ‘cubs (children) and dugs’ is essential. Even in a chain pub, local knowledge is key, as Lynn Lovelock of Glasgow’s Maclay Inns coni rms. ‘We’ve been working to broaden the appeal of the “traditional pub” by essentially stretching the dei nition of what a pub is. Our bars offer free Wi-Fi, comfy seats and papers, and you can grab a cup of tea or coffee with a slice of cake. We have local events that might be a knitting club in the West End of Glasgow or a comedy night in Linlithgow.’
Such forward thinking is central to a bar’s survival, agrees Andy Caird: ‘You have to be imaginative to compete with the supermarket culture we live in. Closures that were once blamed on things like the smoking ban are generally because these weren’t inviting places. Pubs can’t expect to continue doing the same old stuff; 30 to 40 years ago, women pretty much weren’t seen in pubs, let alone children. We now have a dedicated area for kids.’ For Steven Clark, it’s a simple question of a good individual experience leading to solid word of mouth. ‘It’s a bit like today’s record industry where the majority of big-selling music is owned by the same few companies but the independents have found ways to survive,’ he says. ‘Maybe the resurgence of old-man boozers is like the resurgence of vinyl: it’s something tangible and real, to be enjoyed over and over and not just be used and disposed of.’
For all the latest pub and bars news, go to food.list.co.uk
30 THE LIST 17 Oct–14 Nov 2013
BAR TIPS Donald Reid picks this year’s top pub openings across Glasgow and Edinburgh
EDINBURGH
Cross & Corner
Blackfriars The former Black Bo’s pushes the boundaries on pub grub in an arty-alternative setting. Cross & Corner Setting the tone for the Canonmills revival with excellent snacks and sophisticated drinks.
Safari Lounge An endearingly quirky arrival on Abbeyhill with quality food and drink to the fore.
Vintage The List’s top venue of the year, redei ning the landscape with craft beers and charcuterie. Woodland Creatures An example of how simple but creative design and some TLC can breathe life into old pubs.
GLASGOW
Kelvingrove Café A retro-revival that’s helped elevate Finnieston into the hip precinct for eating and drinking in Glasgow. Halt Bar Not so much a refurb as a rennaisance, scrubbing up the best bits of a faded legend.
LUAC The owners of Lebowski’s displaying their sure touch in revitalising the local. Meat Bar Bringing together the best of the craft beer and bbq- food trend that’s coursing through the city.
Sparkle Horse Character, individual style and appealing food in a neat package in Partick.