By Nicola Walker
Ever wondered where the next generation of the licensed trade is coming from? Well family businesses definitely play their part and seem to be thriving in today’s climate. There is a new breed of entrepreneurs coming through the ranks and this month I had a chat with a few of them including Aaron Kyle of the RAD Group, Lucy Lowe from Black Ivy, Lee Simpson of SimpsInns, Jack Coghill of Jack O’Bryan’s, Alberto Crolla of the Vittoria Group, Keith Richardson from The East End Fox and Stuart Fraser of The Oak Tree Inn. I wanted to find out how they all make it work in their own unique way, and I realised very quickly that working in a family business can have some great benefits as family dynamics can shape the company culture, leading to a unique sense of loyalty, shared values and strong long-term goals. They also all had a great commitment to the local community. The one phrase that kept arising when people talked about the previous generations of their family in the trade was ‘work ethic and passion’ and that is definitely something all these people have inherited. One such person is Julie Dunn of Dunns Food and Drink who has carried on her family business which is celebrating its 150 anniversary this year. Her work ethic is also second to none. This is Part 1 – Part 2 next week.
Julie Dunn, Managing Director of Dunns
This year marks Lanarkshire-based family business Dunns Food and Drinks 150th anniversary. This family-owned business has been serving the Scottish licensed trade since 1875 when, Joseph Dunn then aged 26, established his soft drinks business on Arcadia Street in the East End of Glasgow.
Since then, Dunns has developed into an award-winning supplier of food and drinks to the independent free trade, restaurants, pubs, clubs and hotels. In fact, it has spanned seven sovereigns, survived two world wars, a terrible fire and the pandemic!
Julie Dunn, a 4th generation of the Dunn family, is now Managing Director, and is proud to carry on the family name in the footsteps of her father, Christopher Dunn, her grandfather, William, and great-grandfather/company founder, Joseph Dunn with Jim Rowan, Chairman of the business.
Dunns has also grown its portfolio. It bought Dameck Drinks Co., Scotland’s biggest craft beer supplier, in 2014, which led to more than a 1,000 beers being added to the Dunns offering, and in 2018 it bought Hot Sauce, a premium spirit supplier. In 2017, Julie was appointed as the first-ever female president of the Scottish Wholesale Association and in recent years, she has also presided as Chairperson for Community Links, South Lanarkshire.
This year to celebrate its 150th anniversary the business has partnered with the charity to launch an inspiring community initiative, Make A Meal Of It. The project supports local families by providing hands-on cooking demonstrations that teach how to create healthy, budget-friendly meals using seasonal and locally sourced ingredients to eat well for less.
In collaboration with three local schools, Dunns and Community Links will engage with 150 families from some of South Lanarkshire’s urban areas, reflecting a shared commitment to addressing food insecurity while promoting sustainable and nutritious eating. The first of these interactive sessions, led by Executive Development Chef for Dunns, Donnie Munro, took place at the start of the year at the wholesaler’s development kitchen in Blantyre.
The festive menu, costing approximately £10 for a family of four, featured a roast Christmas chicken with sage and onion stuffing, sticky vegetables, and roast potatoes and a chicken and rice soup made from the left overs. Says Julie Dunn, “I’m extremely proud that this company, which has been in our family for 150 years, continues to have such a positive impact on Scotland’s hospitality sector and for the local community in Blantyre by providing jobs.
“The steps we’re taking now are to ensure Dunns continues to have this positive impact for the next 150 years. “While our company and the sector has remained resilient, the climate we operate in is ever changing. We will continue to be dynamic in our approach to meet these challenges and opportunities.”
Aaron Kyle, 34 – Sales & Marketing Director at the RAD Hotel Group, Ayrshire
The RAD Group, owned by Robert and Vivien Kyle, is a real family affair. Their three children, Jenna, Mhairi and Aaron all work within the company and there are a number of extended family members and partners working throughout all different levels of the business.
The group own various hotels across Ayrshire including Dalmeny Park, Lochside Hotel, Brig O’Doon and the Seamill Hydro.
Aaron Kyle said, “Growing up around the business, it always felt natural to be involved -from working in the restaurants to washing dishes and everything in-between. I’ve been involved in the management side for several years now and have really learned the business from the bottom up.
“I like to get stuck into all areas, from operations to events. We all have our own roles, but teamwork is key. My background is actually in accounting, so that gives me a solid foundation for the business side of things too. I think I bring some fresh ideas and a different perspective!
“Plus, I love looking at ways to modernise while keeping the heart of what makes us special.”
When it come to working with his family, he adds, “I admire my parents work ethic and passion. They’ve built something amazing, and I admire how much they care about both the business and the people in it. Working in a family business you learn resilience, adaptability, and how to wear multiple hats! Plus, there’s a unique sense of pride in continuing something built by family.”
He admits it’s a balancing act though, saying, “It’s tricky to separate the business from family life! We try to switch off and enjoy time together outside of work—though business talk always sneaks in now and then. My two sisters have young kids who keep things fun outside of work, and I can’t wait to see them get involved one day too!”
Jack Coghill, 25 – Business Owner and Chef at Jack ‘O’Bryan’s, Dunfermline
Bryan Coghill has owned businesses and restaurants for 40 years, so the hospitality industry was no stranger to son Jack. After leaving school at 16 he started in the kitchen washing dishes for a bit of extra pocket money before starting chef training.
He says, “I developed a passion for desserts and pastry and then went to Banbury to train with Mark Tilling. My dad took me under his wing and gave me all the experience he had as well. He never pressured me, but said was when I felt comfortable, I could take over parts of the business.”
In 2019 they opened Jack ‘O’ Bryan’s in Dunfermline and now, since Bryan has retired from cheffing, Jack has taken over the kitchen.
They will also soon be opening another restaurant, The Crab & Lobster Fish Shack in South Queensferry. Jack continues, “Dad still helps create menus, but now he takes care of the business side. Working with my dad is great, I’ve been like a sponge taking all his knowledge in – there’s nothing more valuable than having that knowledge for free. You’ve always got to want to learn, that’s what my dad gave to me, and that’s what I pass on to the young chefs that I train now.
“It’s not a job for my dad, or even about money, he does it for love. His palette is phenomenal and that’s his speciality and gift. My dad’s got goals he really wants to achieve before he finishes his career, so it’s a great pleasure for me to be able to let him do that. He has the confidence to leave me to it, and that’s something I’m proud of.
“Working with family they push you a lot harder as they want the best for you. My dad is still constantly pushing me every day in all different aspects of the business. My mum also works for the business, as does my wife – you can always rely on your family not to let you down.”
I asked Jack if you have a disagreement in work whether you take that home with you. He laughs, “Big time! If you decide to go into a family business, then you’re going to have arguments and bicker – that’s normal. However, we are now six years strong and we’re about to open a new business together. I wouldn’t want any other job, like my dad, I do it for passion and love.”
Alberto Crolla, 33 – Director at the Vittoria Group, Edinburgh
The Vittoria Group has been in the Crolla family since 1970 when Alberto’s nonno opened their first restaurant. His father Antonio then took the reins before recently handing them on to Alberto and his brother Leandro.
The group own some great venues across Edinburgh including Vittoria on the Bridge, Vittoria on the Walk, Divino Enoteca, Brunswick Book Club and now the recently opened Landy’s Fish and Chips. Alberto began his hospitality career at nine years old working with his dad on a Sunday clearing tables in the restaurant.
At the age 16 he enhanced his experience by working at the Balmoral Hotel and in the kitchen at Odine before moving back to the family business as a manager at Vittoria on the Walk. Says Alberto, “When I was young the more my dad wanted us to go to school and study, the more I just wanted to be in the business. I got a taste for the industry at a young age, I fell in love with it, and I never looked back. I knew I was good at it.
“I loved being around people and I loved the creative side. I have to thank my dad for giving me that early opportunity, as If I hadn’t got the taste for it, I wouldn’t have the confidence I do.”
Therefore, when his dad decided to take a step back from the business there was no question that Alberto would take over. He tells me, “My dad basically said, ‘I’m out, do you want in?’ Leandro and I both said 100%. So, we concluded Leandro was going to look after the Leith Walk sites and I would look after the city centre sites. We feed information back and forward but fundamentally we go to our own sites and that way the team knows who’s in charge.
“Work is our lives, it’s what gets us out of bed in the morning. Because we have such a passion for it, we always talk about our business – when you enjoy what you do it’s easy to talk about. You need to make sure the restaurant is well looked after as it represents us as a family. We want to be proud of it and build something for the future. In a family business you are literally signed up for life and I hope one day my kids can take over as hospitality is such a great industry.”
So, what lessons did Alberto take from his nonno and his dad? He smiles, “Their work ethic, it’s been drummed into us since we were kids. We grew up in the restaurant and watching our families work in the business. We’ve never shirked from hard work – we enjoy it, and to have a successful business you’ve got to put the time in and nurture it. My grandad was a trendsetter for not being scared to change. Therefore, it’s important to us to invest in the sites and put money back into the business.”
