Achi news desk-
Name?
Matt Munro, Managing Director of WEST Brewery
what is your business of the name?
WEST Brewery
Where is it based?
We operate a production brewery alongside a fantastic beer hall, restaurant and event space in Glasgow’s East End. It is home to what we believe is THE best beer garden in all of Scotland.
We’re proud to have called the Templeton building home for eighteen years – it’s an iconic fixture in Glasgow, and a stunning venue in which to enjoy a pint. Not only is it beautiful, but it has a rich history as an old carpet factory, which is a major landmark in the city.
What does it produce/do?
Beer! All pints, cans and bottles are brewed and packaged on site in Glasgow’s East End.
Our quest for great Scottish beer began in 2006. As far as we know we are still the only brewery in the UK that brews all their beers in accordance with the Reinheitsgebot, the German Purity Law of 1516. the law states that we can only use four ingredients when making any of our beers (water, malt, hops and yeast). We do not add any chemicals, preservatives or flavoring agents and we do not filter our beer using fines so all our beers are vegan friendly.
Who does it sell to?
As well as selling beer to visitors to our German style beer hall, WEST on the Green, we also sell to bars, restaurants and hotels across the UK in draft and packaged form. We are listed in major supermarkets across Scotland.
Our customers are extremely diverse. We brew truly amazing beers that appeal to so many different people. The key to anything we do is that it needs to be of the highest quality, accessible and ‘drinkable’. It may sound fun to have some weird flavor but the reality is that consumers want a product they trust and can go back to again and again.
How many employees? 50
Why did you take the risk?
As an independently owned Scottish business, there is real room to make things happen. Having worked with family businesses and PLCs, the opportunity to control our own destiny is extremely exciting.
Petra and the team built an amazing brand. As MD, my role is to protect that brand, staying true to what she’s built, while growing the business – that’s really exciting.
What were you doing before?
I used to sell WEST beer in a wholesale capacity which made it an easy transition when I officially joined the company in 2017 before taking over as Managing Director in September 2021.
Before that, I was the Sales Director at Tennent’s. Before that I worked at the drinks wholesaler Wallaces Express.
What do you enjoy least?
Every role has its challenges, but there’s nothing I don’t enjoy. There are times when our ambition is beyond the scope of our small team so we often have to take more speed and a more pragmatic approach. That can be frustrating at times, but it’s very rewarding when you get it over the line.
What are your ambitions for the company?
Day to day we are always trying to improve across all aspects of our business. Our ambition is to be one of the most successful and respected breweries in the UK and make WEST an iconic Scottish beer brand – I don’t think it’s too far off. Our mantra has always been “Get better before we grow bigger”.
What one thing would help the most?
There needs to be a change of attitude at Government level towards the hospitality sector – it should be supported, not scapegoated. More locally I would like to see Glasgow City Council show vision and passion to drive business and visitor numbers back to our amazing city. That famous slogan from 10 years ago ‘People make Glasgow’ is so true, but it is only true if we give them a city to be proud of and encourage people to visit.
What is the most valuable lesson you have learned?
Be a little more patient. Sometimes taking that extra second opens up so many other opportunities and solutions.
What was your best moment?
I was delighted to take over the running of the business from Petra. Most of my career has been working in an owner-operator environment, where I have had the opportunity to learn about the person, their company and the journey to success. When you’re asked to take responsibility for something that’s been built from the ground up with blood, sweat and tears, it’s an incredible honor; you have to embrace it, and enjoy it.
What was your worst moment?
To be honest, I don’t dwell on the bits that go wrong as things happen all the time and always when you don’t need them. Learn from it, fix it and go again. There is no other way. There are often real understaffing concerns, so I’m always looking to find new leaders in our kitchen and front of house teams to lead and inspire a young, dedicated and talented crew.
How do you relax?
To relax, I go to watch football with my dad and sister and we often grab some beer and food on the way. When I do lose time, it is mostly spent with my wife, my son and our little dachshund, Lottie.
