Fresh News December 2017

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The magazine for Morrisons colleagues

MASTERS OF THEIR CRAFT Celebrating our very best foodmakers and shopkeepers at Mastercraft 2017

BAKERY • BUTCHERY • C AKESHOP • FISH • FRUIT & VEG • FLORISTRY • DELI • WINE • INNOVATION

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WELCOME WELCOME

E ER ,D PHIL H A L LE T T

DAV E

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and a Happy New Year

, KIR KSTALL KA

Our cover this month features our Mastercraft finalist Debbie Kenwright, Warrington Fresh News is produced by Company Communications and designed by scarlettabbott – 01904 633399 | scarlettabbott.co.uk

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shopkeepers are helping keep our shelves full this Christmas and New Year. Every team plays a part in serving our customers better and making sure they have everything they need “To make and provide to make the occasion at this food we’re all proud of, time of year. Thank you to our colleagues in our where everyone’s effort Manufacturing sites that is worthwhile, freshly make our food that JO A SH we’re proud of, the logistics M I, FL D so more and more people OWERWORL team that move our products to stores, our Hilmore colleagues can afford to enjoy supporting sites and stores and to every eating well.”

Foodmakers and shopkeepers colleague in our stores that make sure the products we sell are available and that Mastercraft is one of the biggest events of the The Core Purpose, shared in March, has helped customers receive a great experience every year and really captures what we mean when guide us through 2017, and as we time they visit our stores. we talk about foodmakers and shopkeepers. continue to work together to More of our stores have gone through This year our 50 finalists rolled up their serve our customers better, the Fresh Look programme this year too, sleeves, dug deep, and were tested it’s provided a clear like our Pontefract and Stratford-Upon-Avon to the max to prove they were the direction to follow. stores which you can read about on page 4-5. best of the best. Please turn to It’s been the start of You’ll hear how listening has played a big page 7 to see more details a long journey, and part in delivering some new ideas, services, about the day and who our as we head into 2018, and ranges that our customers and 12 winners are. Well done to the Core Purpose will colleagues told us they wanted. everyone who entered this year continue to provide focus This is important as it allows us to TE and congratulations to the winners.

BY HA and direction for everyone, hear first hand what they think of Please turn to page 14 to see RRIS, WETHER as we turn the business around. our stores and how we can improve. how even more foodmakers and

JAY

Over the last seven months, Fresh News has focussed on the Core Purpose and has featured stories that bring to life how everyone has contributed towards turning the business around, and in this edition you can see even more stories where everyone’s efforts really are worthwhile and make a difference to the lives of our colleagues and our customers.

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With only a few days left before Christmas and as the year draws to a close, now is a good time to reflect on our achievements in 2017 and look forward to what 2018 will bring.

WELCOME NEW YEAR AND HOGMANAY

GET TING INTO

the spirit BEN GALLOT, EVESHA

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We’ve achieved a lot this year, but as there’s still plenty more to do, we’ll continue to build on what we’ve achieved already and build a broader, stronger Morrisons in 2018.

Thank you to everyone for your hard work and best wishes for Christmas and the New Year.

Share your story Have you or a colleague been making and providing food we’re all proud of? Please share your stories on: MorriNews using ‘Sharing and Celebrating’ Colleague Facebook using #sharemystory Post internally to Company Communications with ‘I’m sharing my story’

We know our customers’ festive celebrations don’t end on 25th December, so we’re making sure they have everything they need for New Year and Hogmanay.

RINGING IN THE NEW YEAR

With a recent study saying more people are likely to stay in to celebrate New Year, either by holding a house party or spending time with family, we’re making sure our customers have everything they need to create the occasion.

We’ll be stocking party food, fireworks, games and party supplies, and we’ll have great offers on our customers’ favourite beers, wines, and spirits. It’s also a key time of year for The Best range, and our customers will be spoilt for choice with luxurious food and drink to enjoy with family and friends.

A HOGMANAY TO REMEMBER

Last year’s Hogmanay celebrations in our Don’t miss our Scottish stores were popular with customers, New Year and where sales of our local ranges grew by 70%.

Hogmanay TV Wherever and whatever the celebration, adverts, on air from we know our customers like to choose from 26th December. food that’s made locally to them, so we’re making this year’s event even bigger and better, stocking food and drink from more Scottish suppliers.

We have three times as many Bell’s Loaf Cakes, two new Hogmanay floral bouquets, and a new steak pie. To make sure our Scottish customers are truly getting ‘in the spirit’, we’re also stocking a limited edition exclusive to Morrisons: Glenfiddich Original Malt Whisky inspired by the original 1963 Glenfiddich Straight Malt.

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FRESH LOOK

Fresh Look A

Our Fresh Look programme is transforming our stores, so more and more people can enjoy shopping at Morrisons.

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We’re listening to our colleagues and customers and are making shopping trip improvements through Fresh Look – our programme for providing every store an improved look and feel during the next few years. It creates a better shopping experience for our customers and makes sure our skills as foodmakers and shopkeepers shine through.

So far, 243 stores have experienced Fresh Look with lots of changes being made and a range of new and useful services available for our customers.

There are many ways Fresh Look is improving our stores. In Stratfordupon-Avon, a Party Shop was introduced so customers can get everything they need to make the occasion, including balloons, party food and sweets. In our Pontefract store, we’ve improved

our Café with stylish tables and chairs, modern lighting, and free Wi-Fi access.

“Fresh Look makes the most of the space in our stores and gives customers a fresh shopping experience,” explains Mark Clowes, Head of Property – Supermarkets.

“It’s fundamental to the improvements we’re making as a business and a better layout will help more and more people enjoy the food we’re all proud of.

FRESH LOOK

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“The feedback from colleagues that have had their Fresh Look has been really positive and this has been our most successful year in terms of Fresh Look performance.”

To get involved, you can also: • Share ideas by using #FreshLook on Colleague Facebook • Keep an eye on MyMorri emails for more information on how to get involved in your store’s Fresh Look

Fresh Look makes the most of the space in our stores and gives customers a fresh shopping experience.”

MARK CLOWES, HEAD OF PROPERTY – SUPERMARKETS

Everyone’s effort is worthwhile, so before a store goes through Fresh Look, listening sessions are held to find out from colleagues and customers what they believe should be changed or improved.

All the points raised in these sessions are written up into a report and relevant areas of the business respond to the comments.

These reports are then returned to store so colleagues can see the responses to their ideas and suggestions.

“Lots of the improvements made to stores have happened because of colleague and customer feedback during Fresh Look listening sessions, everyone is involved,” says Maria Callaghan, Fresh Look Listening – Project Manager.

Taking part in a Fresh Look listening session is a chance to voice opinions and shape the future of our stores. It’s also an opportunity to meet our customers and hear how they think we can do things better.

For those stores due Fresh Look, listening groups will be held from mid-January 2018, so look out for your store on the schedule and sign up using the form provided by your Store Manager or People Manager.

There will also be an invite for the listening groups sent to colleagues’ MyMorri email address.

UP DIS S LISTENING GRO december2017

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CLIC SARGENT

Mastercraft 2017

Morrisons Lichfield colleague, Karen, will be celebrating Christmas at home with her family. But four years ago, they were facing a very different kind of Christmas.

“CLIC SARGENT AND MORRISONS WERE BOTH THERE FOR US WHEN WE BATTLED CANCER AT CHRISTMAS” Lilly-May Anderson is, like most other ten-year-olds, looking forward to the excitement of Christmas morning when she’ll open her presents surrounded by her family. But in 2013, a brain tumour threatened to change Christmas for them.

Lilly-May was diagnosed with a brain tumour in May 2012, after her parents noticed her eye was wandering.

“It was a huge shock, and from the moment we found out our lives were turned upside down” said mum, Karen. “At Birmingham Children’s Hospital they operated on Lilly-May for eight hours.

The enormity of what had happened didn’t hit me until she came around in the recovery room. Her hair was shaved off, she had staples in her head, and was on morphine.”

Doctors had removed 95% of the tumour, and kept her on close monitoring for the next year.

But in October 2013, the mass started to grow and Lilly-May, then aged six, was sent for proton beam therapy in Oklahoma, USA. “When Lilly-May was diagnosed, we met a CLIC Sargent Social Worker called Liz at the hospital, who offered to help us however she could. She arranged a grant which helped us with travel to and from the hospital, because it was a 50-mile round-trip from our house and it got expensive.

She was a lovely, genuine lady who put me at ease, and told me that everything would be OK.” The NHS paid for Karen and her husband, Robert, to fly out to Oklahoma with Lilly-May, but they were forced to leave their sons, aged 21 and 11, with family in the UK. They also faced mounting expenses, but CLIC Sargent awarded the family a Proton Beam Therapy Grant to ease the financial burden.

“My amazing colleagues at Morrisons helped too,” added Karen.

“They started fundraising in the store and they raised £3,500, which meant our two boys could fly out and join us in the States for Christmas. We met them at the airport and I have the most amazing picture of them hugging.

She’s their little princess.”

The proton therapy worked,

and Lilly-May’s tumour shrunk and has remained stable. But for many families, this Christmas will be spent on a hospital ward, instead of at home. Thanks to your support, CLIC Sargent can be there for more families facing cancer this Christmas.

TO FIND OUT HOW YOU CAN GET INVOLVED, SPEAK TO YOUR COMMUNITY CHAMPION OR VISIT CLICSARGENT.ORG.UK/MORRISONS

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Mastercraft 2017

Mastercraft 2017

The anticipation before we started was really high.

I’ve been a butcher since I was 16, but I’ve never been so nervous cutting meat before! The challenges have been really tough and the competition is fierce, but it’s a really exciting day.”

ALAN HOLE, BUTCHER, BARGOED

TURN OVER FOR MORE IN OUR FOUR-PAGE MASTERCRAFT SPECIAL...

BAKERY • BUTCHERY • CAKESHOP • FISH • FRUIT & VEG • FLORISTRY • DELI • WINE • INNOVATION

BAK E RY Hand plait bread using bloomer dough

Mastercraft 2017

PU T TING O UR BEST TO TH E TEST

COLIN TINSLEY, ST. HELENS

FRUIT AN D VE G Create a visual display

KATYA RATMIROV, CUTLER MANUFACTURING

BU TCHERY APPR ENTI CES Bone and roll full lamb shoulder

Our Mastercraft competition puts our finest foodmakers and shopkeepers to the test with a series of challenges and tasks.

Here’s what some of our finalists got up to on the day…

F LO R I ST RY Create a bespoke bouquet

AMANDA COBB, HECKMONDWIKE

RAYMOND BOLTON, BLYTH

BAKERY APPR ENTI CES Hand make Coburg cobs from bloomer dough

The buzz of Mastercraft really is electric when our very best foodmakers and shopkeepers gather in one room, all hoping to be crowned champion of their craft. The competition is fierce and each of us want to do our best to impress the judges with our skills.

Making and providing food we’re all proud of is what sets us apart – it’s how we make Morrisons.”

JAYPRAKASH JOSHI, FLOWERWORLD

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FISH Create a visual display

EMILY HILL, WELLINGTON

H AV E YO U G O T W H AT I T TA K E S ? 2 0 1 8 C O U L D B E YO U R Y E A R

CAKES H O P Produce three palmiers

Mastercraft 2017

D ELI Prepare a cake made of cheese

KATE HARRIS, WETHERBY

WI NE Food and wine matching

FISH A P P R ENT I CES Fillet a plaice

DAVID ISACK, STANGROUND

NATALIE LITTLE, BLAYDON

B UTC H E RY Adding value to a saddle of lamb

I NNOVAT ION Prepare five batches of a bespoke product with the help of one of our chefs

DAVID TOMLINSON, CONSETT

It’s been overwhelming to see all the talent that’s here and hearing everyone cheering when we arrived. Making my cheesecake medley was nerve-racking, but I got some really good feedback. It’s been a great experience.”

DANIEL SMITH, MARKET STREET BAKER, OLDHAM

G ET T IN G COMPETI TI VE Our very best foodmakers and shopkeepers were put to the test at our Mastercraft final on 9th November.

Six hours and over 35 tasks later, our expert judges crowned 12 colleagues our 2017 Mastercraft champions.

This year over 300 of our talented colleagues applied to compete in Mastercraft from our stores and sites.

After two competitive in-store and online heats, 50 finalists were in the running to take home the title from Butchery, Fish, Deli, Bakery, Cakeshop, Wine, Fruit & Veg, Floristry, and Innovation.

Mastercraft is just one of the great ways we celebrate and showcase our skills as foodmakers and shopkeepers – it’s how we make Morrisons.

Judge Paul Robinson, our Meat Specialist, said, “I’ve attended every Mastercraft since it began and this has without a doubt been the best one yet. Everyone’s worked really well together and supported each other to be their best. We set the bar a little bit higher with our tasks this year and we’ve not been disappointed – everyone’s risen to the challenge.”

SHELLEY CRAWFORD, COLINDALE

C AT C H U P O N T H E A C T I O N O N C O L L E A G U E F A C E B O O K

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Mastercraft 2017

Mastercr

FISH MARK RILEY from our Byker store is passionate about the fish industry and enjoys sharing his expertise with customers that want to learn about new ways to cook and prepare fish.

This is my third time at Mastercraft but each year’s different. This year we’ve had to create our own dish and I’ve made a garlic, ginger, and lime cod curry, which I’ve had some really good feedback for.

Outside of my discipline, it’s always a big thrill to meet loads of people that are at the top of their game, and everyone that’s made it to this stage is at the absolute top of their game.”

FLORISTRY PAT MAUGHAN has over 20 years’ experience with Morrisons and loves creating personalised flower bouqets for customers in our Wetherby store.

MEET

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MARK RILEY, FISH CHAMPION

Meet our talented craftspeople who rose to the challenge this year, winning Mastercraft 2017.

Our new for 2017 category, Innovation, gave colleagues the chance to create their own Market Street product – from pizzas to pies, sandwiches, and cakes.

Our foodmakers and shopkeepers submitted their best creations and the top four were invited to the Mastercraft final in the hope of making their idea a reality.

As well as thinking up a tasty and innovative creation, finalists also had to answer questions about how their product could be mass-produced for stores, what its unique selling point is, and how much it should cost.

To help them with their answers, our finalists had the support of an Innovation team, including a Training Manager, Buyer and an allergens expert.

On the day, the four finalists were tasked with creating five batches of their product with the help of our Tasting and Testing Kitchen Chefs. Finally, the finalists took part in an all-important pitch to an expert judging team about why their idea is the perfect fit for Morrisons.

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INNOVATION Our first ever winner in this category, LISA WILEMAN from Swadlincote, was excited to enter her bespoke all-day breakfast range, and is delighted to bring the trophy back to her store.

BUTCHERY APPRENTICE OF THE YEAR MAX SAUNDERS from Liskeard takes pride in using his expertise to serve customers with quality produce.

H AV E YO U G O T W H AT I T TA K E S ? 2 0 1 8 C O U L D B E YO U R Y E A R

Mastercraft 2017

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FISH APPRENTICE OF THE YEAR CHARLIE-MAE NEWELL from Pinchbeck entered to make her mum proud, as she’s also her manager!

Mastercraft has been a great experience.

The plait challenge was particularly tough and I had to practice beforehand, but it was worth the effort. I’ve had a fab day.”

TOM GARRATT, BAKERY CHAMPION

BAKERY TOM GARRATT from our Leominster store has 13 years of experience and especially enjoys making The Best bread range.

DELI Previous winner, RACHEL ADDLESEE from Scunthorpe, enjoys sharing her knowledge with colleagues and entered Mastercraft to challenge herself.

BUTCHERY MICHAEL SHORE, St. Andrews, entered in memory of his late father, who he learned from at our Arbroath store.

CAKESHOP SARAH KINGSLEY from our Starbeck store retained her Mastercraft crown after winning in 2016.

Sarah loves working with her colleagues and entered because she’s passionate about making cakes and treats.

BAKERY APPRENTICE OF THE YEAR MEGAN ALSTON-PUGH a baker from our Lowestoft store, joined Morrisons two years ago and entered because she wanted to show off her skills.

WINE Customer Assistant and former winner GEORGE WATERS from Lindsayfield enjoys meeting customers and sharing his wine expertise.

C AT C H U P O N T H E A C T I O N O N C O L L E A G U E F A C E B O O K

It was a fantastic day, there was amazing camaraderie between everyone competing. It’s so much more than putting out fruit and veg, we’re a team that support each other and believe in having fun while we’re doing it.”

HELEN HUBBARD, FRUIT AND VEG CHAMPION

FRUIT AND VEG HELEN HUBBARD joined our Wrexham store six years ago and takes pride in serving our customers with top-quality fresh produce.

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THE BEST CHRISTMAS

We know our customers want products that help make the occasion with their family and friends, especially at Christmas – that’s where The Best comes in.

Eating well and sharing food with family and friends on special occasions is an important part of any celebration. At this time of year, we know many of our customers like to trade-up their food and drink, and we want them to know they can come to us for everything they need.

The Best is made with top quality ingredients, and it’s still great value, so more and more of our customers can afford to enjoy eating well.

Our customers have responded well to The Best since it launched this time last year. They can now enjoy even more of the range as we’ve doubled the number of products, and we’re providing the opportunity to try before they buy with our in-store tastings.

THE BEST BRITISH FREE RANGE BRONZE TURKEY CROWN

THE BEST VENISON PIGS IN BLANKETS 12

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THE BEST CHRISTMAS

THE BEST SCOTTISH SMOKED SALMON WITH SPEYSIDE MALT WHISKEY

TRY BEFORE YOU BUY In the run up to Christmas and New Year celebrations, customers have been enjoying the chance to try some of our favourite festive The Best products in store.

Since 4th December, 473 of our stores have been sharing samples of Chocolate Yule Logs, Scottish Smoked Salmon with Speyside Malt Whiskey, pâté, crisps and more. By letting our customers see how good the range is for themselves, we hope their dinner tables will be stocked with more of the food we’re proud of this Christmas and into the New Year.

ON THE BIG SCREEN We’re showcasing some of our favourite The Best products for the festive period in our new TV adverts. Four sumptuous adverts show our customers the broad range of the food we’re proud of, including party food, show-stopping desserts, our British free range bronze turkeys, and The Best slate cheeseboard.

THE BEST CHOCOLATE YULE LOG

THE BEST SLATE CHEESEBOARD december2017 13

AVAILABILITY

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At this time of year, it’s especially important we’re making and providing enough of the food we’re all proud of and getting the right amounts to stores at the right time.

From our Manufacturing sites to our stores, we’re all pulling together to do our bit and make this the best Christmas ever for our customers.

Making it at Christmas As foodmakers and shopkeepers, we’re proud that a large amount of the food we sell is made by Morrisons.

By being a foodmaker, we’re able to help more and more people afford to enjoy eating well at Christmas.

To meet the demand over Christmas, our Manufacturing sites increase production and often make special seasonal ranges.

“We normally produce 300–380 tonnes of sausages a week, but that goes up to as much as 500 tonnes in the run-up to Christmas,” says Paul Rajch, Production Manager for Sausages at Greenside in Bradford. “As well as producing a greater volume of products, we also have seven new lines to produce like our The Best pork cocktail sausages.”

Planning for the Christmas period begins in August to make sure we have 14

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the best plan in place so stores have enough of the products they need over our busiest period. The process begins by reviewing what went well last year and how we can make things better this year.

“The different manufacturing teams begin having weekly meetings in August,” added Paul. “To work out how much we’ll need, we take what we sold last year and add on an extra 5%. We then think about whether we’ve got the right number of colleagues to meet the demand, and if we need extra machines.

“There’s a lot of work that goes into a successful Christmas, but it’s great to take a step back afterwards and look at what we’ve achieved. It’s really nice to know that we’ve played a part in our customers’ Christmas celebrations.”

Once the food is ready to head out to stores, our Logistics team take over and deliver it to stores all over England, Scotland, Wales, and Gibraltar.

“There’s a massive increase in inbound and outbound deliveries leading up to Christmas,” said Paul.

“We’re always well prepared, though.

We work smarter and make the most of the time available by loading more outbound loads during the night.

“On average during our busy period, we have around 90 trailers worth of collections and around 60 trailers worth of deliveries. That’s a lot of lorries going out on to the road to make deliveries to stores and it shows the huge scale of what we’re doing to ensure our customers have the best Christmas.”

AVAILABILITY

Delivering the goods In the run up to Christmas, thousands of products are unloaded, checked, stored, picked, and despatched to stores by our fleet of lorries.

In December, over 4.5 million miles are clocked up by drivers in our trucks, 2.1 million litres of fuel are used, and over 200,000 deliveries are made to stores. Without the work of our team of drivers, it would be impossible for us to give our customers the Christmas they deserve, which proves that everyone’s effort is worthwhile.

“There’s a great buzz in the run-up to Christmas,” says Andrew Morris, Night Driver at our Sittingbourne Distribution Centre.

“The pressure is on and everyone pulls together to help each other out wherever they can.

“We could be driving over 300 miles in one night, but it’s worth it when you think that it’s people’s Christmas dinner we’re delivering.

We’re unsung heroes in some ways as we’re behind the scenes, so it’s great to know we’re making a difference.”

There’s a lot of work that goes into a successful Christmas, but it’s great to take a step back afterwards and look at what we’ve achieved.”

PAUL RAJCH, PRODUCTION MANAGER, GREENSIDE, BRADFORD december2017 15

AVAILABILITY

On the shop floor

Part of our Christmas offer is our Food to Order service, which is going to be bigger and better this year, so we’ve made some changes to make things easier for colleagues after a very challenging year last year.

Unique product codes will make it clearer which lines are for customer orders, and rather than sorting orders from boxes into bags, the order box will go straight to the customer.

We’re also labeling deliveries with bright pink ‘Customer Order’ stickers, so that food to order products don’t end up on the shop floor.

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Food to Order

After we’ve manufactured the food and delivered it to our stores, it’s important that we’re following the right routines to make sure that stores look their best and have the right products on display. The ‘How I Fill My Store’ guide is making this simpler for colleagues, better for customers, and creating better teamwork between day and night shifts. “‘How I Fill My Store’ is helping colleagues replenish stores in the most effective way – it explains when we should be doing certain things, how we can manage the handover between day and night shifts, and improves our availability,” says Mark Smith, Operations Support Manager. “By following the replenishment clock, colleagues are talking to each other more and stores are in better shape when they’re handed over between day and night shifts, and vice versa.”

“It’s great that we’re working to improve stock levels and availability,” said Darren Atkinson, Store Manager at our Sheffield Halfway store.

“Christmas is a huge occasion for a lot of our customers, so it’s really important we’re doing everything 4 N we can to make O

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sure our customers’ favourite products are in stock.”

Our Ordering team is also improving how we replace stock to make sure we have the right products in the correct quantities for customers at Christmas, and throughout the year.

Working together with Blue Yonder, we’ve replaced the order pad and the allocation system with a new Morrisons replenishment system.

The technology uses data to predict sales and makes it better for in-store colleagues, who previously had to hand write out an order for much of the store.

“We’re using technology that we introduced for ambient departments last year, and extended this year into fresh foods. This is much quicker than it would normally take to get this type of system up and running, and the speed that we brought this in, along with the technology itself, was recognised with an innovation award from The Institute of Grocery Distribution,” says Glyn Carter, Head of Supply – Systems Development.

Making sure our stores get the stock they need, when they need it, is a big part of our Christmas preparations.

That’s why all stores will receive an increase in deliveries, and there will be deliveries on 27th December and 2nd January to help top up stock after our busiest periods.

HEALTH AND WELLBEING

Everyone’s effort is worthwhile, so it’s important that we all feel able to do our best to contribute as we turn our business around.

Goodwill and wellness During Your Say forums, colleagues shared what wellbeing meant to them and what they’re interested in learning more about. As a result, we now have a wellbeing calendar, which, each month, features a different health and wellbeing topic. There will be posters around stores and sites about each topic, with useful advice and information, you can also find out more on MyMorri in My Handbook on all the topics so far this year, such as giving up smoking, getting active, financial wellbeing, diabetes, heart health, and mental wellbeing.

During our busiest time of year, our health and wellbeing becomes even more important.

Christmas can be a great time for many of us, but for some people it can be difficult or lonely.

It’s important that we focus on our own health and wellbeing so that we’re all able to look out for each other.

LOOKING AHEAD

Throughout next year, we’ll be focusing on new wellbeing topics. With only 26% of us eating the recommended five a day fruit and vegetables, and 58% of women and 68% of men being classed as overweight, we’ll be covering healthy eating. We’ll also look at stress and resilience to support the one in four of us who’ll be affected by a mental health issue at some point in our lives. Make sure you’re taking care of yourself and your colleagues by visiting MyMorri and the wellbeing pages on the handbook tile.

NEED HELP? The retailHUB is a free, confidential and independent service – available 24/7.

You can contact them on freephone 0808 801 0808 or email helpline@retailtrust.org.uk

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WE LIKE IT!

David Grey and the Jarrow team put together an incredible Thriller parody video. The video went viral and lead to members of the team being interviewed on national TV and radio.

A group of schoolchildren visited our Byker store during National Seafood Week, where Mark Riley, one of our Mastercraft winners, gave them a tour of the fish counter, and a taste of our fish butties in the Café.

Happy couple Jon and Sharon Reynolds, both colleagues who met at our Netherfield store tied the knot this month. Congratulations!

Mandy Fox and her colleagues at Skegness spent their summer knitting a selection of cardigans, hats, mittens and bootees, which they donated to the local special baby care unit.

When an elderly gentleman stopped breathing for two minutes in our Evesham Café, Michael Muse leapt in to save the day by resuscitating him with mouth-to-mouth. The customer has since made a full recovery.

Before celebrating with tea and cake, Paul and Natasha from our Colwyn Bay store gave a cheque of £4,828 to a MIND representative on behalf of the Morrisons Foundation.

Hartlepool’s canteen introduced Bill’s Burger, a special burger made in memory of colleague Bill Cross, who sadly passed away two years ago.

Mike Bromley from our Horndean store helped out the local homeless shelter by selling some old stock kettles for a reduced price.

Share your story

We want your stories! Find out how on p3.

Colleagues from our Littlehampton store got involved with CLIC Sargent this Halloween.

Each month we’ll share the best of the best from our Colleague Facebook page, whether that’s videos, posts or photos.

Here are the top posts from this month.

Sara Ball caught Gemma Atkinson from BBC’s Strictly Come Dancing waltzing her way through our Whitefield store.

When our Dumfries store received a new defibrillator, they donated their existing one to their local bowling club.

Our Peterhead store received a call all the way from Canada asking for a birthday card and flower bouquet delivery to a long-distance friend who lived in the Peterhead area. Annie Rennie took the call and hand delivered the gifts herself.

GET INVOLVED

You can find more stories, and share your own with colleagues across our business, on Colleague Facebook. Email facebook@morrisonsplc.co.uk with your full name, Colleague ID number and login email address to sign up.

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Katie Rutter from our Peterhead team sent out a Facebook appeal to see if any of our stores had copies of the book series she was reading. Other stores obliged and sent Katie the rest of the series. Books came from as far as Wales and Hyde all the way to North East Scotland.

Katie donated to CLIC Sargent to say thanks.

Four small groups, totalling over 60 children, came to visit our Colwyn Bay store. The colleagues and children all enjoyed the day, taking a full tour of the shop to learn about all the different aspects of our service.

GET INVOLVED This month, we’re happy to announce a very special donation to a cause we know is close to many colleagues hearts.

Darren Brown from our Clifton store received a hamper for his 50th birthday, and for 31 years with Morrisons.

Colleagues from Leighton Buzzard went the extra mile when they visited the home of regular customer Edna to help her celebrate her 92nd birthday.

After a local Rainbows and Brownie-pack outing to Pets at Home had to be cancelled, Morrisons Horsforth stepped in and gave them a tour of the store.

A £300,000 donation from the Morrisons Foundation has helped to fund new accommodation for parents whose children are undergoing treatment at Great Ormond Street Hospital in London.

The new facility has helped people like Lucy, whose son George underwent life-saving heart surgery at the hospital.

“All I had to do was call an extension number and I could speak to a nurse on the ward to check on George,” says Lucy. “I knew if anything happened, I could be at his bedside within a few minutes. It was such a relief.”

CLIC Sargent received a £722 donation from our Stratford-uponAvon store after their Halloween fundraising food-trolley raffle.

Carol Rourke and Ann Sandham from our Lutterworth store had their heads shaved to raise £950 for Macmillan Cancer Support.

Our Westbury store underwent a full relaunch and celebrated with a series of fundraising events for CLIC Sargent. The team also took the chance to thank their longest serving colleague Jeanette (of 38 years) with a card and cheque.

If you’re raising money for charity – make sure you head to

morrisonsfoundation.com to find out how to apply.

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