Quick news:
Cape Town: Wednesday, 4th November to 6th November 2009 from 6pm-10pm at the Cape Town Convention Centre
Johannesburg: Wednesday, 11th November to Saturday, 14th November 2009 from 6pm-10pm at the Sandton Convention Centre.
More info closer to the time.
See you there.
Tuesday, July 14, 2009
Wednesday, July 1, 2009
Diageo announces restructuring plans in Scotland
1 July 2009
Diageo, the world’s leading premium drinks company, today announces proposals for significant restructuring of its Scottish business.
The planned restructuring follows a major review looking at how Diageo can best ensure the long-term sustainability of its operations in Scotland in the current economic conditions.
The resulting plans – backed by a £100 million investment – will mean an overall reduction of up to 500 jobs in Scotland. The closure of Diageo sites in Kilmarnock and at Port Dundas in Glasgow will lead to the loss of up to 900 jobs over the next two years while around 400 new jobs will be created through the expansion of a packaging plant in Fife. A new coopering centre will be created in Clackmannanshire. There would be no compulsory redundancies at impacted sites for 12 months.
These plans – for implementation over the next two years – will be an important part of securing the long-term competitiveness of Diageo’s Scottish business and, by retaining all existing production activities in Scotland, underpin the company’s continuing commitment to Scotland.
The detailed outcome of the review proposes the following:
· Consolidation of packaging operations from three sites to two. This would result in the closure of the Kilmarnock Packaging Plant in Ayrshire over a two-year period with the loss of approximately 700 jobs by the end of 2011. To maintain its competitiveness Diageo would concentrate investment on two locations in Glasgow and Fife. The Kilmarnock plant faces infrastructure limitations and Diageo believes that investing in the two other sites will ensure a sustainable future for its Scottish packaging operations.
· An £86 million investment to expand the Leven Packaging Plant in Fife. This would include the construction – subject to planning approval - of a new packaging hall to open in mid-2011 and the creation of approximately 400 new jobs. The company hopes that a number of these jobs would be taken by employees transferring from Kilmarnock.
· The Shieldhall Packaging Plant in Glasgow would receive a further £3 million investment on top of the £15 million invested in the plant over recent years. This investment, along with some changes in working practices, would result in the loss of 30 jobs at the site.
· The closure of Port Dundas Distillery in Glasgow and the adjacent Dundashill Cooperage. These plans would result in a loss of up to 140 jobs although it is hoped that some employees would relocate to a new cooperage in Central Scotland. Diageo believes its long-term grain whisky requirements can be best met through continued expansion of the Cameronbridge Distillery in Fife. Cameronbridge has already received £40 million investment in the last two years. In addition, a £65 million investment announced last year – believed to be the largest ever by a private company outwith the utilities industry – will create a bioenergy facility that will ensure Cameronbridge meets the highest environmental standards.
· Relocation of approximately 80 office-based employees from Dundas House in Glasgow to another location in Central Scotland over the next two years.
· A new £9 million cooperage to be built at Diageo’s existing site at Cambus near Alloa by summer 2011. Diageo’s nearby Carsebridge Cooperage would be closed. The relocation of around 40 roles from Carsebridge Cooperage to Cambus, together with some roles relocating from Dundashill Cooperage, would bring the total number of jobs at the new Cambus Cooperage to about 70.
· Operations currently undertaken at the Hurlford consolidation warehouse in Ayrshire will be contracted to third party logistics company, Malcolm Group. The 64 despatch warehouse jobs at Hurlford will be transferred under TUPE regulations and Diageo will exit the site in early 2010. This proposal supports a more cost effective and efficient way of working for the whole logistics network. The 36 remaining Diageo jobs at Hurlford would be relocated to other sites.
· Haulage of distillery co-products will be contracted to third party transport company, McPherson Ltd. The 16 associated jobs based in Speyside will be transferred under TUPE regulations. This proposal is aimed at achieving more flexible and cost effective handling of co-products movement.
Having communicated its plans, Diageo will now engage in formal consultation with employees.
Bryan Donaghey, Managing Director of Diageo Scotland, said: “These decisions have been extremely difficult to take. We have only reached them after an exhaustive review of all the possible alternatives. I am sorry for the impact this announcement will have on our employees and their families in Kilmarnock and Glasgow and the difficulty this will cause in Kilmarnock where we are a major employer.
“We believe the plans announced today will help secure the sustainability of our business in Scotland. As Scotland’s largest manufacturing exporter, 85% of our output from Scotland is exported to over 180 markets worldwide. We therefore need to be competitive in a global context and the restructuring announced today is a key part of this.
“Our plans and the associated £100 million investment reflect the strength of Diageo’s continued commitment to Scotland. With these changes, Diageo would still employ nearly 4,000 people across the country.
“We will do everything we can to support our employees through this difficult time. We will also work closely with local political and community leaders in Kilmarnock so that together we can seek to address the impact this announcement will have on the town.”
Friday, June 26, 2009
Another whisky evening.
Yesterday evening a mate of mine brought me a lovely gift, a bottle of whisky that is not available in South Africa - The Bunnahabhain "DARACH ÙR". Naturally we had to sample the product and what better place than at the Bascule. We also enjoyed some of the Scotch Malt Whisky Society Highland Park, at 60% ABV, a Nikka Straight From the Barrel 51% ABV and my favourite Irish, the Bushmills Black Bush, in a vintage bottle.
Pity about the soccer....
BUNNAHABHAIN LAUNCHES ITS FIRST EVER GLOBAL TRAVEL RETAIL EXCLUSIVE -
BUNNAHABHAIN "DARACH ÙR"
The Bunnahabhain Distillery has released its first ever global travel retail exclusive - the Bunnahabhain Darach Ùr Islay Single Malt Scotch Whisky.
Darach Ùr means "New Oak" in Scots Gaelic. That's the new oak barrels used to mature this perfectly balanced mix of Bunnahabhain single malts aged up to 20 years. The guarded formula is from Master Distiller, Ian MacMillan. It's a first in over a hundred and twenty-five years of tradition at Bunnahabhain. The new oak barrels are from a family-run cooperage in Bardstown, Kentucky and this is the first time they have been used for maturing single malt Scotch whisky. The first, small batch of this exclusive Bunnahabhain Single Malt, un-chillfiltered, natural in colour and of a higher strength (46.3% vol), retains the fresh sweetness of the oak from barrel to bottle. The liquid is contained within a litre pack in green glassware with a bespoke pearlised gift tube.
Lovely spicy sweet oak aromas, heather blossom and hints of pine move into a taste of a wonderful balance of sweet vanilla oak with dried fruits and creamy nutty toffee. Smooth and creamy with citrus flavours and a hint of cinnamon.
Katherine Crisp, Brand Manager for Bunnahabhain commented "we are delighted to be able to offer up this exciting new addition to the Bunnahabhain family, exclusively to Duty Free. Raise a dram and join us in celebration of the excitement of the new".
Pity about the soccer....
BUNNAHABHAIN LAUNCHES ITS FIRST EVER GLOBAL TRAVEL RETAIL EXCLUSIVE -
BUNNAHABHAIN "DARACH ÙR"
The Bunnahabhain Distillery has released its first ever global travel retail exclusive - the Bunnahabhain Darach Ùr Islay Single Malt Scotch Whisky.
Darach Ùr means "New Oak" in Scots Gaelic. That's the new oak barrels used to mature this perfectly balanced mix of Bunnahabhain single malts aged up to 20 years. The guarded formula is from Master Distiller, Ian MacMillan. It's a first in over a hundred and twenty-five years of tradition at Bunnahabhain. The new oak barrels are from a family-run cooperage in Bardstown, Kentucky and this is the first time they have been used for maturing single malt Scotch whisky. The first, small batch of this exclusive Bunnahabhain Single Malt, un-chillfiltered, natural in colour and of a higher strength (46.3% vol), retains the fresh sweetness of the oak from barrel to bottle. The liquid is contained within a litre pack in green glassware with a bespoke pearlised gift tube.
Lovely spicy sweet oak aromas, heather blossom and hints of pine move into a taste of a wonderful balance of sweet vanilla oak with dried fruits and creamy nutty toffee. Smooth and creamy with citrus flavours and a hint of cinnamon.
Katherine Crisp, Brand Manager for Bunnahabhain commented "we are delighted to be able to offer up this exciting new addition to the Bunnahabhain family, exclusively to Duty Free. Raise a dram and join us in celebration of the excitement of the new".
Thursday, June 4, 2009
Monday, March 30, 2009
TOT MAGAZINE ARTICLE: Proposed bylaws flatten the froth on beer. By Bernard Gutman.
Enjoying a drink with friends late into the evening is a part of
South African culture. In Cape Town, the summer sun’s journey
down past the horizon takes forever; people leave the beaches
at dusk; the bars and restaurants in Camps Bay come alive
when the sun sets and talk in the township taverns carries on
way past midnight.
In past years, summer was the time the liquor industry
celebrated the froth on the beer, the bubbles rising in
Champagne and the high-spirited party people pushing sales.
But now, with beer sales down 30 per cent, job cuts rising and
the general state of the economy, did we need more misery?
Clearly not, but that is what the proposed liquor trading bylaw
will inflict on everyone involved in the liquor industry.
What the bylaw says is that on-consumption venues in
residential areas will be able to serve alcohol only between
11h00 and 21h00; on-consumption outlets in general business
or central business district areas will be allowed to serve
alcohol until 02h00; and establishments in mixed business
and residential areas will be able to trade until 23h00. There
are strict penalties for non-compliance with the liquor law.
The aim of the National Liquor Act and related local and
national regulations is to reduce socio-economic ills arising
from the abuse of alcohol. This is commendable. But the new
regulations will not achieve this. Proper policing of the existing
laws are sufficient to reduce the ills arising from alcohol abuse.
Visible policing and zero tolerance to traffic offences reduced
the road deaths over the year-end holidays by 40 per cent. Zero
tolerance and visible, efficient policing of reasonable existing
laws works – it worked in New York and it works in Sea Point.
A part of the Liquor Act that applies countrywide is that liquor
distributors can sell larger quantities of liquor only to licensed
retailers, including shebeens. Licensing shebeens and taverns
is necessary. If a business wishes to sell alcohol, it should expect
and welcome proper regulation and licensing.
We are a society that wishes to protect its citizens from unscrupulous operators
while doing all things necessary to support licensed operators.
A licence facilitates good business practice and brings informal
business into the mainstream economy. That part of the Liquor
Act makes sense. The new regulations don’t.
Back to the local regulations; if society is suffering because
of alcohol abuse, forcing a nightclub to stop serving drinks
at 02h00 will not solve this problem. An underground, illegal
drinking culture may emerge. Proper policing of licensed
outlets, with continual zero tolerance for drink driving offences
is the answer.
Wouldn’t it better for society if nightclubs and
bars that sell liquor to 15-year-old children at all times of the
night were shut down, rather than forcing owners of law-abiding
venues, with strict admission policies, to close early?
City attorney, Louis Herbert, deals with liquor law matters on
behalf of several entertainment establishments. He said that
“the regulations don’t take into account the legitimate needs of
the tourism and entertainment industry. The idea of licences is
to control business, not to prevent it from taking place. There is
a clear need for a 04h00 licence and the proposed regulations
do not adequately cater for this need. This is short-sighted and
will have to be addressed”.
Shebeen and tavern owners – who operate in residential
areas – will have to stop serving alcohol at 21h00. Five-star
guesthouses and B&Bs in residential areas will have to do the
same. The people who drafted the proposed regulations could
not have properly applied their minds. Imagine visitors from
Europe staying at the ultra exclusive Ellerman House in Bantry
Bay being told that they cannot have a glass of wine with their
dinner. Imagine a patron of a township tavern, just returned
after a day’s work and two hours on public transport, being
told he cannot have a beer after 21h00. The proposals are not
workable, not reasonable and harmful to the industry.
We spoke with nightclub and bar owners, managers
and service staff, who gave their views on the proposals on
condition of anonymity. They said that more harm would be
caused by restricting sales to 02h00 as this would encourage
binge drinking. They much prefer customers to take their time
and drink responsibly.
Guesthouse owners are stunned at the lack of insight from the lawmakers.
Job losses in the tourism and hospitality industry would be inevitable if the regulations are adopted.
Bottle store and boutique wine store owners would like
to extend trading hours where necessary. They would like to
determine for themselves when to shut their doors. They point
out that they would not have extended hours of trading unless
there was a demand, as they would not incur overtime and other
staff costs unless opening later than usual was commercially
viable. Vaughn Johnson, who has had more experience than
most in dealing with extended trading hours, said that in
communities where alcohol abuse is rife, the communities
themselves should be able to define reasonable trading hours.
The communities are the ones most affected, so the decision
should be in their hands.
South Africa is the tourist hub of Africa and Cape Town is
the centre of that hub. To restrict the sale of alcohol under
the regulations proposed is bad for the economy. A number of
people and industries will suffer.
It is time to send the lawmakers back to begin the process again.
South African culture. In Cape Town, the summer sun’s journey
down past the horizon takes forever; people leave the beaches
at dusk; the bars and restaurants in Camps Bay come alive
when the sun sets and talk in the township taverns carries on
way past midnight.
In past years, summer was the time the liquor industry
celebrated the froth on the beer, the bubbles rising in
Champagne and the high-spirited party people pushing sales.
But now, with beer sales down 30 per cent, job cuts rising and
the general state of the economy, did we need more misery?
Clearly not, but that is what the proposed liquor trading bylaw
will inflict on everyone involved in the liquor industry.
What the bylaw says is that on-consumption venues in
residential areas will be able to serve alcohol only between
11h00 and 21h00; on-consumption outlets in general business
or central business district areas will be allowed to serve
alcohol until 02h00; and establishments in mixed business
and residential areas will be able to trade until 23h00. There
are strict penalties for non-compliance with the liquor law.
The aim of the National Liquor Act and related local and
national regulations is to reduce socio-economic ills arising
from the abuse of alcohol. This is commendable. But the new
regulations will not achieve this. Proper policing of the existing
laws are sufficient to reduce the ills arising from alcohol abuse.
Visible policing and zero tolerance to traffic offences reduced
the road deaths over the year-end holidays by 40 per cent. Zero
tolerance and visible, efficient policing of reasonable existing
laws works – it worked in New York and it works in Sea Point.
A part of the Liquor Act that applies countrywide is that liquor
distributors can sell larger quantities of liquor only to licensed
retailers, including shebeens. Licensing shebeens and taverns
is necessary. If a business wishes to sell alcohol, it should expect
and welcome proper regulation and licensing.
We are a society that wishes to protect its citizens from unscrupulous operators
while doing all things necessary to support licensed operators.
A licence facilitates good business practice and brings informal
business into the mainstream economy. That part of the Liquor
Act makes sense. The new regulations don’t.
Back to the local regulations; if society is suffering because
of alcohol abuse, forcing a nightclub to stop serving drinks
at 02h00 will not solve this problem. An underground, illegal
drinking culture may emerge. Proper policing of licensed
outlets, with continual zero tolerance for drink driving offences
is the answer.
Wouldn’t it better for society if nightclubs and
bars that sell liquor to 15-year-old children at all times of the
night were shut down, rather than forcing owners of law-abiding
venues, with strict admission policies, to close early?
City attorney, Louis Herbert, deals with liquor law matters on
behalf of several entertainment establishments. He said that
“the regulations don’t take into account the legitimate needs of
the tourism and entertainment industry. The idea of licences is
to control business, not to prevent it from taking place. There is
a clear need for a 04h00 licence and the proposed regulations
do not adequately cater for this need. This is short-sighted and
will have to be addressed”.
Shebeen and tavern owners – who operate in residential
areas – will have to stop serving alcohol at 21h00. Five-star
guesthouses and B&Bs in residential areas will have to do the
same. The people who drafted the proposed regulations could
not have properly applied their minds. Imagine visitors from
Europe staying at the ultra exclusive Ellerman House in Bantry
Bay being told that they cannot have a glass of wine with their
dinner. Imagine a patron of a township tavern, just returned
after a day’s work and two hours on public transport, being
told he cannot have a beer after 21h00. The proposals are not
workable, not reasonable and harmful to the industry.
We spoke with nightclub and bar owners, managers
and service staff, who gave their views on the proposals on
condition of anonymity. They said that more harm would be
caused by restricting sales to 02h00 as this would encourage
binge drinking. They much prefer customers to take their time
and drink responsibly.
Guesthouse owners are stunned at the lack of insight from the lawmakers.
Job losses in the tourism and hospitality industry would be inevitable if the regulations are adopted.
Bottle store and boutique wine store owners would like
to extend trading hours where necessary. They would like to
determine for themselves when to shut their doors. They point
out that they would not have extended hours of trading unless
there was a demand, as they would not incur overtime and other
staff costs unless opening later than usual was commercially
viable. Vaughn Johnson, who has had more experience than
most in dealing with extended trading hours, said that in
communities where alcohol abuse is rife, the communities
themselves should be able to define reasonable trading hours.
The communities are the ones most affected, so the decision
should be in their hands.
South Africa is the tourist hub of Africa and Cape Town is
the centre of that hub. To restrict the sale of alcohol under
the regulations proposed is bad for the economy. A number of
people and industries will suffer.
It is time to send the lawmakers back to begin the process again.
Monday, February 23, 2009
Sad news from the Grande Roche Hotel
Dear Friends, Industry Colleagues and Guests
It is with great sadness that I inform you of the passing of our friend and colleague, Frank Zlomke, on Sunday evening, 22nd February, after a lengthy illness.
This great man will be sorely missed by all at, and connected with, the Grande Roche Hotel. After 17 years, he not only made his mark on the hotel, but all over the world.
Frank, one of the most loved and respected chefs in the world, will be remembered for his calm approach to life and his dedication to his family and his work.
Our sincerest condolences go to his wife, Fahema, and two sons Azar and Keanu. Our thoughts and prayers are with them, during this difficult time.
Regards
Garnet Basson
Cigar lovers have fond memories of the meals Frank prepared over many years when the Cigar Club gathered at Bosmans for dinners.
It is with great sadness that I inform you of the passing of our friend and colleague, Frank Zlomke, on Sunday evening, 22nd February, after a lengthy illness.
This great man will be sorely missed by all at, and connected with, the Grande Roche Hotel. After 17 years, he not only made his mark on the hotel, but all over the world.
Frank, one of the most loved and respected chefs in the world, will be remembered for his calm approach to life and his dedication to his family and his work.
Our sincerest condolences go to his wife, Fahema, and two sons Azar and Keanu. Our thoughts and prayers are with them, during this difficult time.
Regards
Garnet Basson
Cigar lovers have fond memories of the meals Frank prepared over many years when the Cigar Club gathered at Bosmans for dinners.
Friday, January 30, 2009
Class from Caveau
HQ restaurant, the latest offering from the Caveau team, had their launch party last night. Fantastic wines, sirloin and chips; Music from Rene & Kayembe; hordes of people who want and enjoy some of the best food, wines and vibe in Cape Town.
HQ is another winner.
PRESS RELEASE
Headquarters Restaurant, Cape Town
December 2008
Cape Town
Since Cape Town has an abundance of restaurants famous for their meat, another one shouldn’t raise any eyebrows. Yet the team behind Caveau, Cape Town’s popular wine bar and restaurant, are doing just that through their new restaurant, with a focus exclusively on steak. Headquarters is situated on Heritage Square in the city centre, and is loosely based on the famous Parisian restaurant, Le Relais de L’Entrecote, in its homage to meat.
Most noticeable about Headquarters is the straightforward menu concept: it offers a fixed menu of a salad followed by sirloin and chips. Dessert will be an option, but other than how customers would like their steaks cooked, there aren’t many more decisions to make. Which allows guests to focus their attention on the serious wine list. Instead of being crowded with selections, the concise list introduces guests to a changing array of local wines they would rarely get to sample elsewhere. A sizeable bar area opens onto the Heritage Square courtyard, and offers a cocktail list and comfortable lounge seating.
The single-minded restaurant concept is a breath of fresh air in comparison to the numerous restaurants that offer overextended menus and little focus. Headquarters’ focus on one dish will ensure excellence in every meal. Owners Brendon Crew, Jean Muller and Marc Langlois are confident that customers will be repeatedly drawn by the high quality of naturally reared beef, sourced from Eastern Cape. The stimulating wine list and a casual-chic, brasserie-like atmosphere will only add to the experience. And having built Caveau into the success it is today, there is no better team to introduce this new concept to Cape Town.
Headquarters will be the sister restaurant to Caveau, which opened in an historical building in the city centre in 2003. The combination of unassuming hosts serving quality cuisine in an unpretentious atmosphere proved an instant winner. Still as popular today, they have found significant acclaim, including a coveted place on the Condé Nast U.S. list of “35 Coolest International Night Spots.” In January 2007, they opened a second restaurant, Caveau at The Mill, in another area of Cape Town.
Headquarters Restaurant
Open Mon – Sat, Kitchen serving 11h30 – 22h30; bar open late.
Heritage Square
Shortmarket Street, Cape Town
(t) + 27 21 424 6373
(f) +27 21 424 6374
www.hqrestaurant.co.za
HQ is another winner.
PRESS RELEASE
Headquarters Restaurant, Cape Town
December 2008
Cape Town
Since Cape Town has an abundance of restaurants famous for their meat, another one shouldn’t raise any eyebrows. Yet the team behind Caveau, Cape Town’s popular wine bar and restaurant, are doing just that through their new restaurant, with a focus exclusively on steak. Headquarters is situated on Heritage Square in the city centre, and is loosely based on the famous Parisian restaurant, Le Relais de L’Entrecote, in its homage to meat.
Most noticeable about Headquarters is the straightforward menu concept: it offers a fixed menu of a salad followed by sirloin and chips. Dessert will be an option, but other than how customers would like their steaks cooked, there aren’t many more decisions to make. Which allows guests to focus their attention on the serious wine list. Instead of being crowded with selections, the concise list introduces guests to a changing array of local wines they would rarely get to sample elsewhere. A sizeable bar area opens onto the Heritage Square courtyard, and offers a cocktail list and comfortable lounge seating.
The single-minded restaurant concept is a breath of fresh air in comparison to the numerous restaurants that offer overextended menus and little focus. Headquarters’ focus on one dish will ensure excellence in every meal. Owners Brendon Crew, Jean Muller and Marc Langlois are confident that customers will be repeatedly drawn by the high quality of naturally reared beef, sourced from Eastern Cape. The stimulating wine list and a casual-chic, brasserie-like atmosphere will only add to the experience. And having built Caveau into the success it is today, there is no better team to introduce this new concept to Cape Town.
Headquarters will be the sister restaurant to Caveau, which opened in an historical building in the city centre in 2003. The combination of unassuming hosts serving quality cuisine in an unpretentious atmosphere proved an instant winner. Still as popular today, they have found significant acclaim, including a coveted place on the Condé Nast U.S. list of “35 Coolest International Night Spots.” In January 2007, they opened a second restaurant, Caveau at The Mill, in another area of Cape Town.
Headquarters Restaurant
Open Mon – Sat, Kitchen serving 11h30 – 22h30; bar open late.
Heritage Square
Shortmarket Street, Cape Town
(t) + 27 21 424 6373
(f) +27 21 424 6374
www.hqrestaurant.co.za
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