NEWSFREE

N EWS AND PROMOTIONS FROM ABERDEEN’S P RE MI ER VE NU E S

ISSUE 7 MAY/JUNE 2014 WWW.PBDEVcO.cOM

WORLD cUP FEVERdiscover which of our venues are showing the World Cup from June, and take a trip around the world with Soul’s World Cup Favourite’s Drinks Tour

MEET OUR SUPPLIERS: DONALD RUSSELLwe introduce reputable Aberdeenshire butcher

and Royal Warrant holder, Donald Russell

Wine Tastingsfind out more about the new wine tasting

courses at The Stage Door Restaurant

we talk to general manager of Soul Casino,Janice Fraser about her job role and what sets Soul Casino apart from its competitors

MEET OUR MANAGERS:JANIcE FRASER

BIELDSIDE INNTHE

ThE PORTFOLIO: www.pbdevco.com

On the Cover . . . Soul Bar | 333 Union Street, Aberdeen, AB11 6BS | T: 01224 211150 pbdevco.com/soul | facebook.com/soulaberdeen | @SoulAberdeen

On the Cover . . .

1 PB Devco News

Contents MAY/JUNE 2014

WINE TASTINGSfind out more about the new wine tasting courses running at The Stage Door Restaurant

WORLD cUP FEVERdiscover the PB Devco venues showing the World Cup this June and July

MEET OUR SUPPLIERS:DONALD RUSSELLin the first of our Meet Our Suppliers series, we introduce reputable Aberdeenshire butcher and Royal Warrant holder, Donald Russell

BAHOOKIE: THE cEILIDH BAND THAT ROcKwe chat to Celtic rock 4-piece, Bahookie ahead of their EP launch gig at Forum Bar & Club this June

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5

10

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MEET OUR MANAGERS: JANIcE FRASERas part of our Meet our Managers series, we talk to general manager of Soul Casino, Janice Fraser about her job role

SOUL’S WORLD cUP FAVOURITE’S DRINKS TOURtake a trip around the world with Soul’s drinks tour across World Cup team countries

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p.11

p.15

p.10

www.finnies.co.uk

If you thought

Finnies was all diamondsand pearls,

think again.

GEORGE STREET, ABERDEENTEL: 01224 636632

Open: Mon/Fri/Sat: 9am-5.30pm. Tues: 9.30am-5.30pm. Wed: 9am-1pm. Thurs: 9am-7pm.

16 - 17 Bon Accord Crescent, Aberdeen T: 01224 212702 • www.pbdevco.com/Zen

Elegant Asian Cuisine

PB Devco were awarded SLTN’s Independent Multiple Operator of the Year 2012.View Zen’s menus online at: www.pbdevco.com/zen | facebook.com/zenoriental fi

nd u

s o

n

Takeaway Available

ZenPoster.indd 1 23/07/2013 14:20

cOURSES RUN THROUGHOUT

THE YEAR!

WINE TASTING COURSESWould you like to learn more about the art of winemaking, world wines and food and wine pairing? Then join one of our wine tasting courses here at The Stage Door Restaurant! You’ll join a number of lessons that run once a week, for around 2 and 2 and a half hours, held at The Stage Door Restaurant on North Silver Street. Courses vary in length and cost, but give you the opportunity to gain WSET Level qualifications. The cost of the course includes samples of food and wine used for training and books and briefcase for assisting you in your course. Your qualification is awarded by the Wine & Spirit Education Trust, and your final exam will be taken under their exam regulations. For details of upcoming courses including prices and dates, check out The Stage Door Restaurant’s website: pbdevco.com/thestagedoor.

Professional

For more information, or to book, email:stagedoor@pbdevco.com ortastings@pbdevco.comOr call The Stage Door Restaurant on: 01224 642111Booking early is advised as spaces are limited.

PB Devco News 4

WORLD CUP BRAZIL 2014

11 PLASMAS AND 2 HD PROJECTORS

WORLD CUP FEVERcatch all the World Cup action from Brazil this June and July throughout PB Devco venues

The College, 9 Alford Place, Aberdeen, AB10 1YD T: 01224 595550 pbdevco.com/thecollege

The Howff, 365 Union St, Aberdeen, AB11 6BT T: 01224 211670 pbdevco.com/thehowff

12th June - 13th July 2014

Queen Vic , 126 Rosemount Place, Aberdeen AB25 2YU T: 01224 638500 pbdevco.com/queenvic

Serving food daily!

Recently refurbished, The howff has a selection of screens showing live sport throughout the venue, and serves food daily Monday - Saturday 12pm - 9pm and Sundays 12.30pm - 5pm.

5 PB Devco News

The Queen Vic in Rosemount will be showing the World Cup action across its screens and projector, with special World Cup drinks promotions available. It also boasts a varied craft beer menu sourced from a range of craft brewers throughout Aberdeenshire and further afield.

The College is the perfect venue to watch all sporting events with 11 plasmas and 2 hD projectors. Drinks promotions are available with Carlsberg and Corona only £2! You can also book a table for during the fixtures or request a buffet for your party, catered by Soul Bar.

Manaus

Fortaleza

NatalRecife

LOCATIONSSalvador

BrasíliaBelo Horizonte

Cuiabá

São Paulo

Rio de JaneiroCuritiba

Porto Alegre

Estadio Mineiro - Belo Horizonte | Estadio Nacional de Brasilia - Brasilia Arena Pantanal - Cuiaba | Arena da Baixada - Curitiba | Estadio Castelao - Fortaleza | Arena Amazonia - Manaus | Estadio das Dunas - Natal | Estadio Beira-Rio - Porto Alegre | Arena Parnambuco - Recife | Estadio Do Maracana - Rio de Janeiro | Arena Fonte Nova - Salvador | Arena de Sao Paulo - Sao Paulo

STADIUMS

GROUPSGROUP A

BRAZIL CROATIAMEXICO CAMEROON

GROUP BSPAIN CHILENETHERLANDSAUSTRALIA

GROUP CCOLOMBIAGREECE JAPANCÔTE D’IVOIRE

GROUP DURUGUAYCOSTA RICAENGLAND ITALY

GROUP ESWITZERLANDECUADOR FRANCEHONDURAS

GROUP F

ARGENTINABOSNIA & HERZEGOVINAIRAN NIGERIA

GROUP GGERMANY GHANAPORTUGAL USA

GROUP HBELGIUM ALGERIA RUSSIAKOREA REPUBLIC

WORLD CUP BRAZIL 2014

PB Devco News 6

365 Union Street, Aberdeen, AB11 6BT T: 01224 211670 | pbdevco.com/thehowff fin

d us

Image for illustrative purposes only.

HowffFood2014.indd 1 08/01/2014 10:19

Monday - Saturday: 12pm - 9pm | Sundays: 12.30pm - 5pm.

Described as “The best hidden gem in the granite city” by actor Steven Tompkinson, at The Stage Door Restaurant and Steakhouse we offer a truly unique dining experience!

Performing for over 14 years, we specialise in delicious steak and seafood dishes, and are ranked as one of Aberdeen’s most reputable and popular dining establishments.

Our steaks are from prime British cattle, hand picked by the butchers at Donald Russell, holders of a Royal Warrant, and traditionally matured for a minimum of 28 days on their premises in Aberdeenshire.

The Stage Door, 26 North Silver Street, Aberdeen , AB10 1RL T: 01224 642111 | Open: Tues - Sat 5pm - late | pbdevco.com/thestagedoor

delivered direct to your doordelivered direct

You’ve never tasted better steak

Donald Russell Ltd, Harlaw Road, Inverurie, Aberdeenshire, Scotland, AB51 4FRMonday-Friday 8am-8pm. Saturday 9am-4pm. Sunday 10am-4pm. HELPLINE 01467 622 044

Scottish butcher and Royal Warrant holder Donald Russell brings you this amazing offer direct to your door...

ORDER @ www.donaldrussell.com/pbd1405 or call 01467 629666 and quote pbd1405

£29NOW JUST

SAVE OVER 50%PLUS FREE DELIVERY*

FULL PRICE £67.50

Nigella Lawson

Truly wonderful

Traditional Steak Selection D1115Ribeye Steaksindividually packed (pack weight 190g)

Sirloin Steaksindividually packed (pack weight 190g)

22

Pavé Rump Steakindividually packed (pack weight 150g)

Pavé Rump Medallionsin pack of 4 (pack weight 240g)

14

7 SERVINGS PLUS 6 BURGERS & 4 SAUSAGES

FREEHow to Meat Perfection Cooking Guide with every order

WORTH

£8 WORTH

£350

Pork Sausages (pack weight 280g)

4Mini Steak Burgers (pack weight 270g)

WORTH

£6PLUS PLUS PLUS6

*Additional surcharges may apply – please call us to check. Donald Russell reserves the right to replace an offer with something of equal or greater value. Cannot be used in conjunction with

any other Donald Russell offer. Strictly limited to one per household. Offer expires 1st August 2014.

to your doorScottish butcher and Royal Warrant holder Donald Russell brings you this amazing offer direct to your door...

Scottish butcher and Royal Warrant holder Donald Russell brings you this amazing offer direct to your door...

140430_148x210_pbd1405.indd 1 30/04/2014 16:33

Meet Our Suppliers

Meet Our Suppliers:DONALD RUSSELLin the first of our Meet Our Suppliers series, we introduce Aberdeenshire butcher and Royal Warrant holder, Donald Russell.

t PB Devco, we pride ourselves on working with local and reputable

suppliers. Donald Russell is a leading quality butcher based in Aberdeenshire, and supplies a number of our venues including Soul, Soul Casino, The Bieldside Inn and The Stage Door. Since first opening its doors to trade customers in 1974, Donald Russell has built and maintained its reputation for supplying tender and delicious meat. They have supplied their gourmet cuts to some of the world’s most prestigious, Michelin-starred chefs, restaurants and hotels worldwide. Their current list of clientele includes Marco Pierre White, Simpsons in the Strand, Nobu, and of course her Majesty The Queen, for whom they have held the Royal Warrant since 1984. A number of factors contribute to Donald Russell’s success and flawless reputation; all their meat is hand selected from the best producers, from livestock reared outdoors, within the UK on farms where welfare is paramount. Their grass-fed beef is traditionally matured for up to 35 days, depending on the cut, developing its full, rich, mellow flavour

A and unbeatable tenderness. Dining at PB Devco venues ensures you receive this high standard and quality of meat, cooked expertly by our chefs. Both Soul and The Bieldside Inn offer mouthwatering Donald Russell fillet and rib-eye steaks, as well as the original recipe Donald Russell burger. At The Stage Door, steaks are their speciality, boasting Donald Russell rib-eye on the bone, rib-eye, sirloin and fillet steaks, all cooked to perfection. Or if you’re looking for some tasty breakfast, Soul Casino offers a 10oz sirloin steak on its famous Breakfast Menu. Donald Russell are also the UK’s leading mail order and online butcher, and deliver direct to customers’ doors. To enjoy Donald Russell at home, you can browse their selection online on their website or give them a call on 01467

629666. Enjoy! donaldrussell.com.

PB Devco News 10

Firstly, how did you all meet? [Scott] Myself and Neil first met at the Royal Scottish Academy of Music and Drama when the band had a much more traditional set-up. We grew tired of that format and decided to diversify musically by recruiting a fiddler and Rossco the bassist who brings the ROCK to the band!

Scott, you are the founding member of Bahookie. What made you want to form a rock ceilidh band?I used to play in a rock band called Bartok back in the 90’s and we were fairly successful in our scene and secured a few cool supports (Super Furry Animals, Skunk Anansie), that’s my bag musically and having played in a trad ceilidh band at music college I was determined to move it on and be as ‘rocky’ and cool as possible.

The band is well known for combining Scottish anthems with popular rock and urban dance songs, and it works! How do you decide which songs to mash up? Does it happen organically

or do you have a method for picking popular songs that will fit a ceilidh vibe?Thanks very much, that’s kind of you to say! We are constantly trying out new material through rehearsals and constant gigging. We all have individual music tastes so we all contribute to the ideas, so do our pals. We all tend to know pretty quickly what works!

Bahookie has recently travelled as far as Dubai and Abu Dhabi to play. How does it compare playing ceilidh music abroad to in Scotland?We love playing out in Dubai and Abu Dhabi and now consider the people we have met out there as close friends. We now have a considerable following in the Middle East and the nights are always bouncing!

“GLASGOW’S HOGMANAY, GEORGE SQUARE 2009 WAS A PARTICULAR

HIGHLIGHT... WE SMASHED IT!”

11 PB Devco News

we chat to Celtic rock 4-piece, Bahookie ahead of their EP launch gig at Forum Bar & Club this June

INTERVIEW

Featured Event

BAHOOKIE EP LAUNCHYou can catch Celtic Rock 4-piece Bahookie live for their EP launch at The Forum this June! Tickets are now on sale, available online via Eventbrite. For more details, visit www.bahookie.org or www.pbdevco.com.

DATE: 06/06/2014 TIME: 8PM - 11.30PMTICKET PRICE: Early Bird £8, General Admission: £10WhERE TO BUY: Online via Eventbrite. www.bahookie.org

Naturally at some functions, you’ll have guests that have never ceilidh danced previously. How do you encourage these guests to hit the dance floor and give the Strip the Willow a whirl?It’s simple....we don’t take no for an answer!

What are your favourite memories of playing live as Bahookie?Glasgow’s hogmanay, George Square 2009 was a particular highlight as it was the first time we had played in front of 15,000 people and we smashed it! Also our debut performances in Dubai, Abu Dhabi and Oman have all been memorable. Another highlight was when myself, Neil and Ross (as the band ELMO) supported Australian supergroup INXS at the Clyde Auditorium on their “SWITCh’ World Tour.

Moving on from live performances; you’ve just released your debut self-titled EP, Bahookie. How did you decide which tracks to put onto the album?The last album was released in 2007 and still continues to sell well online. We are now launching our new EP on the 6th of June at The Forum in Aberdeen which features new material showcasing our actual LIVE sound. We recorded the new EP at Glasgow’s famous

CaVa Sound Workshops with our old pal Geoff Allan and we are delighted with the result. Track 1 The Queen of Auchenblae has been named after all our friends at Drumtochty Castle who have been so good to us over the years. Track 2 is a beautiful version of Rescue Me by Dougie Maclean and the EP is rounded off with a proper rock out Bahookie-style named The Shand. We really cant wait for the release night on June 6th!

Finally, what are Bahookie’s plans for the future?We have just started working with our new agent who we hope will open doors for us on the festival circuit at home and abroad so watch out....the Bahookie World Tour will happen in 2015!

Make sure you check out Bahookie on YouTube for great clips of their live

performances. If you’re interested in booking Bahookie for your event, just get in touch! corporate/Weddings: info@bahookie.orgFestivals/International: Douglas Gillespie, The Entertainers Agency, 01738 815995 or 07831845250, douglas@entertainersagency.com

INTERVIEW

Firstly, how long have you been general manager of Soul casino?I have been G.M with Soul Casino since it opened 7 years ago; I was also doing work behind the scenes for a year beforehand preparing the casino for business.

What is your background in gambling; what first got you interested in working at a casino?My godmother taught me how to play “pontoon” or “21’s” when I was young and we regularly played cards. My mother noticed an advert in the newspaper for trainee croupiers in the casino in Dundee (where I am originally from), and I started as a trainee croupier when I was 18. Since, I have worked my way through the ranks in different casinos

throughout Scotland.

Soul Casino offers Learn to Play sessions for guests who would like to learn how to gamble. What advice or tips would you personally give to a beginner? Always treat it as fun; it can be a very enjoyable pastime, and never gamble beyond what you can afford. The casino is a very sociable place with customers of all ages from all walks of life.

On the other end of the scale, excessive gambling can become a

“THE CASINO IS A VERY SOCIABLE PLACE, WITH CUSTOMERS OF ALL AGES FROMALL WALKS OF LIFE.”

13 PB Devco News

INTERVIEW

as part of our Meet our Managers series, we talk to general manager of Soul Casino, Janice Fraser about her job role and what sets Soul Casino apart from its competitors

Meet Our Managers

serious problem for some patrons; what advice would you give to someone to help them gamble responsibly? One of my responsibilities is to observe customers gambling habits and monitor changes in their style of play. I have had to approach a few customers over the years to suggest that maybe they should take a break from gambling. This is a very delicate topic and is not always well received, however I have had a couple of letters from customers who have thanked me for intervening.

What would you say are your favourite aspects of your job role at the casino?The job is so diverse that each day is completely different. having previously run training schools for croupiers, I enjoy the training aspect of my job passing on a wealth of experience and knowledge. I also enjoy the social side; being able to have a chat and a laugh with the regular customers. My main strengths lie in the organisational side of the business, making sure that everything runs as smoothly as possible.

What do you feel sets Soul casino apart from its competitors?Our location, the magnificent building we are housed in, and of course our customer service; our staff play a huge part in the success of the business. Our casino has a relaxed and friendly atmosphere that cannot be matched by our competitors.

Finally, what can customers expect from Soul casino in 2014?Throughout the year we will be introducing new electronic gaming machines, new restaurant opening times with exciting new menus and more prize draws...but I don’t want to give it all away! Come and visit us and our in house advertising will keep you up to date!

For more information about Soul casino, just visit the website at: www.pbdevco.com/soulcasinoFor the facts about gambling, visit:www.gambleaware.co.uk.

ABOVE: Side view of the stunning Soul Casino gaming floor. RIGhT: Janice on the Soul Casino gaming floor with director hytham Bedawi (left) and fellow manager Bob hislop (right).

“OUR STAFF PLAY A HUGE PART IN THE SUCCESS OF THE BUSINESS”

PB Devco News 14

INTERVIEW

Meet Our Managers

enjoy the 2014 World Cup by travelling the world using your taste buds! We have rounded up some of the best drinks from around the globe to help you celebrate the World Cup in style.

Words by Bobby Towler

WORLD CUP BRAZIL 2014

’S WORLD cUP FAVOURITES

Drinks Tour

Let’s kick off our world tour by staying on home turf and experiencing the classic English summer tipple, a Pimm’s cup. This drink was invented back in the 1840s by the owner of the Oyster Bar, James Pimm.

ENGLAND

50ml Pimm’s No. 1 • 1 slice of orange, lemon, apple and cucumber • 1 sliced strawberry • 1 spear of English cucumber • 1 sprig of mint • juice of 1 lemon • teaspoon grated ginger • dash sugar syrup • top with ginger ale

Using a cocktail shaker, shake Pimm’s No.1, sugar syrup and lemon juice. Strain over ice in a pilsner glass, add remaining ingredients and top with ginger ale.

After checking our luggage in at Terminal 5, we board our first flight of our world tour where we land in Paris Charles de Gaulle. here we will discover the aptly named French 75, a simple yet elegant drink created in the New York bar in Paris by harry MacElhone in 1915. There are a variety of versions of the drink however the most common recipe combines Gin, Cointreau, lemon and Champagne.

FRANcE

1 sugar cube • 12.5ml Gin • 12.5ml Cointreau • 12.5ml lemon juice • top with Champagne

Shake Gin, Cointreau and lemon then strain over a sugar cube in a champagne flute and top with Champagne.

Upon our departure from Paris we arrive in Barcelona where we head to the centre of town and order up a few Sangrias! Sangria is a typical Spanish punch which combines good quality red wine such as Rioja with fruit and soda water.

SPAIN

1 bottle of good quality Spanish Rioja • 50ml Brandy • 50ml Madeira • 1 sliced orange • Seasonal fruit to garnish eg. strawberries, apples, pears • top with soda water

Add all ingredients to a large pitcher and stir to combine. Spoon the wine and fruit into individual glasses, sit back and enjoy!

15 PB Devco News

WORLD CUP BRAZIL 2014

After a quick flight from Barcelona Airport over the Mediterranean Sea we arrive in Italy where we are greeted with open arms by the classic Negroni. The Negroni was created in Florence at Caffe Casoni back in 1919. A bittersweet blend of Italian liquors with an added kick of London Dry Gin.

ITALY

25ml Gin • 25ml Martini Rosso • 25ml Campari • orange peel

Add all ingredients over ice in an old fashioned glass and stir until diluted. Garnish with a piece of orange peel.

After a few Negronis, we hop into a taxi back to the airport and head north to Germany, where we will stop at a traditional bar for a good old pint and a nip! To get the ball rolling, a Jagermeister is in order; a traditional German liquor made from a complex blend of 56 herbs, fruits, roots and spices. Love it or hate it, we have all had one before and no doubt, it wont be our last! To accompany this, we all need a crisp, cold, refreshing pint of Holsten. Founded in 1879 in hamburg, Holsten has made its name known worldwide and in the late 20th century became the UKs number 1 selling premium packaged beer. The present day brewery has a capacity of 320 million litres.

GERMANY

Moving West, we arrive in the Netherlands where we are destined for Amsterdam. One of The Netherlands’ main exports is Bols liquors. Bols claims to be the world’s oldest distillery brand and now boast a wide portfolio of over 30 different flavours. The brand was founded in 1575 by a Dutch distiller named Lucas Bols. Our drink of choice here would have to be a classic Martinez made using Bols Genever.

NETHERLANDS

50ml Bols Genever • 25ml Carpano Antica Formula vermouth • 1 tsp of Luxardo Marachino liquor • 1 dash of Bitter Truth “Jerry Thomas’ Own Decanter” Bitters

Pour all ingredients into a mixing glass over ice and stir for 20-30 seconds until chilled. Strain into a martini glass and garnish with lemon peel.

PB Devco News 16

Now we are ready to board our transatlantic flight from Schiphol Airport to Argentina’s Ministro Pistarini Interanational Airport, located in Buenos Aires where we are ready to try the locals favorite liquor, Fernet. Fernet is an Italian herbal liquor whose popularity has soared in Argentina where its production is 25 million litres per year. It is often used in cocktails as a substitute for Angostura bitters, however, we are going to enjoy it the way the Argentines do, simply with Coca Cola.

ARGENTINA

We end our journey by catching a flight to Rio de Janeiro! As we race through the streets to the final, we have time for one quick stop off in a local bar to experience the world famous Brazilian caipirinha. The main ingredient in this drink is cacaçha, which is a spirit made similarly to rum by fermenting and distilling sugarcane. It is said that the Caipirinha was originally used as a medicine to cure a cold, and in certain parts of Brazil it still is. The modern day recipe combines cacaçha, lime and sugar to create this zingy flavoursome drink.

BRAZIL

50 ml Sagatiba Cacaçha • 1 quartered lime • 12.5ml sugar cane syrup

Muddle the lime to release the juices, add the cacaçha and sugar syrup then stir with crushed ice. Garnish with a lime wedge.

<Caipirinha

WORLD CUP BRAZIL 2014 Drinks Tour

17 PB Devco News

Open: Mon/Fri/Sat: 9am-5.30pm. Tues: 9.30am-5.30pm. Wed: 9am-1pm Thurs: 9am-7pm

George Street, Aberdeen (01224) 636632 www.finnies.co.uk For life.

Finnies is proud to announce their new collection of Wolf watch winders designed to keep your automatic watch wound when you’re not wearing it.

Starting at £115 for single ‘cub’ winders, we also have double and triple winders and a selection of storage boxes.