It didn’t come as a surprise when the charismatic Michael Bergson announced he was opening a Buck’s Bar in Edinburgh, although in typical Michael style, he teased his followers on social media – not an insignificant number.
He tells DRAM, “Well we had three restaurants in Glasgow and I have always loved Edinburgh. We go through there to dine out quite a lot, and a lot of people who enjoy our Glasgow restaurants travel through from Edinburgh, so it was a logical next step. “So we decided to go for it. I originally was looking near George Street, and that is still in our plans for this year, but when this property came up on Grindlay Street, in the former Navadhanya , I immediately went to look at it.
“I’ve always liked the Lothian Road area – there is a nice balance between independent operators and good chains. It is also a good catchment area with offices, students and people going to the cinema, and that’s before you count in tourists.
“When I looked at it I instantly thought we can create the Buck’s vibe here. It wasn’t too big, only 60 covers, although now it has 48. After the first weekend we realised that the booths that we put in suited four people better than six!”
Buck’s bar has six booths in the centre of the venue with two banquet seating areas each side of the room and the bar is to the right as you come in the door. Says Michael, “It is a cross between a New York dive bar and a Honky tonk bar in Nashville. I like the fact that we have managed to create a really communal atmosphere. Everyone in the room is facing each other whether on a banquette or in a booth.”
The bar features bespoke red neon signs, and classic rock and roll images of stars. There’s is also a gold American tin ceiling and copper downlighters. “The red and gold creates a good effect, and the downlighters provide some light… to read the menu.” says the boss. “It is a bit like West Regent Street. That’s what excited me about the space. Every time we get a new place we tweak the design a little bit – and our latest Buck’s certainly has a bit more sparkle. Although we still have our sexy birds and rock and roll neons – ‘Let’s get buk’d up.” That really is our slogan, although our staff are tasked with coming up with new slogans for the outside board every day!”
Michael worked with various people on the new Buck’s, but they did their own design. He believes that the relationships that he has built up over the years, helped smooth the process, including Ross McMillan who now has Rosco.
He says, “I first worked with his dad at G1. I also have used Roddy at RS Sound & Light to do all the sound in my venues over the years. He has got it just right. He has a real fee for the music and allows us to create the right atmosphere, which still allows people to talk.” Adding, “I like to cultivate these relationships. I like it when we have all known each other for a while and that includes suppliers like Molson Coors.”
The food on offer is typically Buck’s – authentic buttermilk fried chicken, done the Buck’s way. Explains Michael, “When you go to the States the chicken houses there all have their own recipe, there is not one recipe that fits all. We do our recipe in a rock in roll atmosphere – which I think is quite unique. We do it our way!”
So far the Edinburgh natives are loving the new Buck’s. They are also coming out to eat a bit later than their Glasgow counterparts, so Buck’s is getting a turn at 8.30pm too, and the reviews of the venue have been great. Michael puts it down to the fact that they like independent operators who take the ethos of a traditional pub and make it feel home.
When you get a city like Edinburgh which has so many tourists, I think locals appreciate an independent operator who offers personalised service. I like to think we do just that.”
Certainly the new Buck’s Bar, indeed all his venues, have that friendly feel made famous by ‘Cheers.’ But then its owner is not unlike its famous Sam Malone!