FLVR_05 // Andy Gemmell // The Gate

lets get introduced.

Tell us about yourself_

Andy Gemmell, a seasoned hospitality professional, began his journey in his Uncle’s bars and clubs of Scotland's West coast, quickly running his own two bars by the age of twenty. He honed his bartending prowess at TGI Fridays in Glasgow and further developed his craft through working in some of the UK’s top bars, garnering awards for flair and skill along the way. Later, he co-founded Scotland's pioneering bar consultancy, Liquid Assets, delivering services for high-profile events such as the MTV Awards and training for major brands like Hilton, Hard Rock Cafe and the Malmaison group.
With a global perspective, Andy expanded his expertise through both training and working across countries like Japan, Taiwan, and America. He managed renowned Scottish bars, including Edinburgh's Tonic, before joining Brand Ambassadors in 2005 as New Business Director. In 2006, he collaborated with Wayne Collins at Maxxium UK, where he pioneered the 'Mixxit' training programme for over seven years, elevating bartending skills and knowledge worldwide.
Dabbling in media too, Andy regularly appears on Scottish television’s ‘The Hour’, contributes weekly to The Sunday Herald's bar review, and has written for industry publications. He later served as Global Whisky Ambassador for Bacardi Global Brands, engaging in product development alongside Master Blenders and Distillers.
In Spring 2019, Andy returned to entrepreneurship, opening his own bars once again…

Watch The Full Episode Here

PT.1

What brought you to this point in your career and anything you’re particularly proud of?

Pure hard graft, a sprinkle of blagging and a love for the industry.

Being Glaswegian, it’s pretty difficult to be boastful or proud. I’ve been very lucky in my career but being nominated for a Best Cocktail Bar and at the same week being nominated for a National Pub award for The Gate made me proud for the team. It’s a very difficult balance to be good at both.

PT.2

Can you tell us about The Gate in a nutshell?

I’m not actually a fan of the term “Modern Pub” but it does help people understand. We celebrate Scottish, through its products and its culture.

The pub should feel like a sanctuary, a place to relax, have a party, talk, meet different human beings and learn. That can only be achieved by the composers - our team. It is them that bring to life the place and join people together. They are the single most important recipe in any hospitality business.

PT.3

What sets you apart?

We care massively about our guests and giving them a great experience, not that others don’t!

The Gate has always strived to be innovative and loyal to the best Scottish brands but with the balance of accessibility. We are at our core still a community pub so our mission is to give people what they want whilst introducing them to something new. Our menu to read is pretty straightforward when it comes to drinks but there is a lot of work that goes on behind the scenes to ensure the best drinks can be served to our guests. We focus on flavour and words and descriptions people will understand.

PT.4

Why Rapscallion - why do you stock us and how did you come to know about us?

Non-Alc is something we have always championed here. Making sure guests that don’t want to drink alcohol have a good range to choose from is now as important an offering as vegan or vegetarian options in a restaurant.

Rapscallion for us is an easy sell. “Made just over the water by a mad man” - we use it for our non-alc offering and also incorporate it into our mixed drinks for highballs etc. I’ve known Gregor since he was making weird juices from a kitchen sink and have loved watching him achieve what he has. Hard work pays off and I can’t wait to see where Rapscallion takes him. I don’t stock Rapscallion because I know Gregor - his products are a great, honest and delicious carbonated drink, from Glasgow.

I tan about 2/3 cans of Dry Lime a day. Straight from the can.

PT.5

Thoughts on the Scottish food and drink scene, and UK more generally?

Glasgow is catching up. It’s starting to find its identity. There are so many amazing independent operators. We as a nation should be prouder of what we have here and shout about it more.

PT.6

Are you noticing anything in particular about your customers / consumers - are habits changing, evolving?

They are more knowledgeable than ever, which means we need to be too. The need for a proper experience when people go out is what they are looking for. Whilst it’s been tough these last few years, I feel the industry will pull through and the next generation will push the boundaries even further.
Now, more than ever in my whole 25 year career in the industry, you have to fight to get people to come to your place. Whilst social media and hype works, you have got to focus on giving your guest an experience to justify them not just staying at home - more and more people can make good drinks at home. The ultimate way, apart from music, ambience, lighting and decor? Good old fashioned, first class, honest hospitality. Make them feel like a million bucks from the second they walk in till the second they leave and they’ll be back.