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SCOTTISH BAKERS 2015/2016 ANNUAL REPORT & YEAR BOOK


Mich Turner MBE & Robert Ross


CONTENTS

CONTENTS

Past President’s Welcome

3

President’s Welcome

4

Chief Executive’s Message

6

Finance Report

7

Scottish Bakers Strategy

14

Our Valued Partners

19

Scottish Bakers Activities

31

• James Allan Memorial Competition

32

• James Allan Bakery Academy

33

• Focus on Training

34

• World Championship Scotch Pie Awards

41

• Scottish Baker of the Year

42

• Scottish Bakers Annual Conference

45

• Presidential Installation

47

• Northern Dance

48

• Presidential Glasgow Dance

49

• 125th Anniversary Ball

50

Scottish Bakers Groups

54

Membership Services

58

Governance

61

SCOTTISH BAKERS ANNUAL REPORT 2015/2016

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PAST PRESIDENT’S WELCOME

Past President’s welcome It was a pleasure to be only the second President of Scottish Bakers to serve for two consecutive years. I can understand other Past Presidents saying that a year just flies by and I can assure you two years fly by as well. It was lovely to pass the chain on to our new President Craig McPhie and his wife Lesley but it was also sad to bring my Presidency to the end. We had many highlights including our Northern and Glasgow dances with two successful conferences, they just seem to get better and better and now not being President I might actually have a chance of winning Scottish Baker of the Year! Our conferences in the last two years have seen some great speakers including Mich Turner MBE, Martin Lightbody, James Withers, the winners of the Scottish Baker of the Year Awards, JC Jeffrey one of the in-market specialists that has been recruited as a direct result of the work of our export group, Lord Digby Jones, Tom O’Toole and who can forget Colin Cloud? How does he do that??? We have been entertained by the Bay City Rollers, Michelle McManus, the Red Hot Chilli Pipers and Roadrunner and we have witnessed the crowning of Ashers Bakery, McGhee’s Bakery and earlier this year The Kandy Bar as Scottish Baker of the Year. Scottish Bakers has continued to go from strength to strength

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SCOTTISH BAKERS ANNUAL REPORT 2015/2016

John Gall Past President

and it was great to see the launch of the new online James Allan Bakery Academy at this year’s conference The World Championship Scotch Pie Awards are also continuing to have a positive impact on the winners’ businesses and Carol Smillie did a great job for us hosting this year and the publicity generated for the winners is just great, even the judging day got TV coverage! Renegotiating the JIC agreement was a major task. We also had the successful sale of Atholl House, our training arm has continued to go from strength to strength and also being invited to meet our senior members at our centenary club meeting was really special. It’s been a great two years and thanks again for all of your support! John Gall Past President


PRESIDENT’S WELCOME

President’s message I was very proud to be installed as the President of Scottish Bakers at our conference in May, in front of almost 500 people, especially as it is our 125th Anniversary year. My wife Lesley and I are proud to represent Scottish Bakers, it has been such a great year so far.

The first couple of weeks after being installed as President were extremely busy. I joined a whirlwind of activities with our Chief Executive Alan Clarke, which included: the Centenary Club joint lunch in Perth (it was great to see so many people there), and the Annual Conference of the Federation of Bakers at Birmingham’s Edgbaston Stadium. I then returned to Edinburgh for a meeting organised by Johnson Carmichael on the potential effects of Brexit on the Scottish Food & Drink sector, followed a few days later by a City of Glasgow College student’s evening featuring presentations from the bakery students; then back to Edinburgh with Alan and our Financial Controller Susan Whyte to attend the Scotland Food and Drink Awards at the Edinburgh International Conference Centre, where we sponsored the bakery and cereal category. About six weeks after being installed, I had my first official engagement outside of Scotland at the Craft Bakers Association Conference in Manchester and I was proud for Lesley and I to represent our Association and to congratulate Janet Carr on being installed as their President. Alan and I then had a week of meeting our members in Inverness, Caithness, Wick and Orkney which was a real eye opener and I was delighted to experience at first-hand how well Scottish Bakers is respected by our members.

Craig McPhie President

A visit to London was then made, where Alan & I met Sonia Young and Lorraine Hendle from British Baker to build on how we can work more closely together during my Presidency. It has been a fantastic experience chairing our Board meetings and events and conference committee and it was lovely to see our plans come together for our 125th Anniversary Ball. The evening was just so special, we had a number of distinguished guests including the Right Honourable Donald Wilson, the Lord Provost of Edinburgh and Lady Provost Elaine Wilson, Mrs Janet Carr President of the Craft Bakers Association and her husband Steven, Mr Brian Irwin, President of the Irish Association of Master Bakers and his wife Moira, Scottish Bakers Ambassador Mich Turner MBE and her husband Phil, Scotland Food & Drink Chief Executive James Withers and his wife Joanna, Robert Ross who made our splendid 125th Anniversary cake and his wife Dorothy, Sonia Young Event Director and Publisher, William Reed Business Media, Michelle McManus and her fiancé Jeff Nimmo and our compere for the evening Carol Smillie.

SCOTTISH BAKERS ANNUAL REPORT 2015/2016

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PRESIDENT’S MESSAGE

President Craig McPhie with members of the Scottish Bakers Board and Carol Smillie at the 125th Anniversary Ball

It was great to see so many people there including Past Presidents, bakeries from all over Scotland, bakery associations and industry supporters being represented. Special thanks to Mark Tomlinson of BAKO North Western Group, Allan Burns of Carr’s Flour for presenting the wonderful tartan and to Douglas McCabe for sponsoring the wonderful cake made by Robert Ross. We also showed a multimedia presentation celebrating our 125 years and big thanks to Jim Brown, Alan Stuart, our team of Alan, Angie and Lucy for designing and sourcing the content and to Mallard Productions for capturing our history so well. Before the entertainment started we had Alan Stuart whose Great Great Grandfather was at the inaugural meeting of SAMB in 1891, make a heartfelt speech of what it was like to be a baker and the pride and passion that exists in his family and in our industry as a whole. It gave me great pleasure present a Scottish Bakers Life Member Award to Mich Turner MBE as a surprise on the evening. She is a terrific ambassador for us, going

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SCOTTISH BAKERS ANNUAL REPORT 2015/2016

far and beyond her role to promote Scottish Bakers at every opportunity. We were thoroughly entertained until the wee small hours by the Red Hot Chilli Pipers, Michelle McManus and the Donnie Munro band followed by a disco. It truly was a fantastic event, fitting of the occasion. Our 125 event was followed by another visit to London to represent Scottish Bakers at the Bakery Industry Awards, hosted by British Baker, then it was the opening of the new Puratos Innovation Centre in Fringford, quickly followed by the Irish Association of Master Bakers conference in Kilkenny. Lesley and I would like to congratulate their new President Eugene Baker and his Lady President Susan and we look forward to welcoming them to Scotland. As you can see being President of Scottish Bakers is an honour and a privilege and here’s to the next 125 years. Craig McPhie President


chief executive’s message

chief executive’s message This is a momentous year for Scottish Bakers as we are celebrating our 125th anniversary. We held our Anniversary Ball in the Sheraton Hotel on Saturday 3rd September 2016 and produced a short multimedia presentation chronicling our 125 years.

We have continued to work towards our strategy of 4P’s Profile, Policy, People & Professionalism and progress is detailed against each of our strategic aims over the next four pages. In summary we have continued to develop our training offer and have increased our contracts across the UK and also started the development of a new bakery apprenticeship in the Republic of Ireland. The income from this and our other activities has enabled us to deliver our strategic objectives. Our membership fees account for just 5% of our income, therefore 95% of our income is through our activities of training, events and member services. We have fully engaged with Government departments and other food and drink sector organisations to be at the heart of the public sector, private sector partnership which is Scotland Food & Drink. We have been actively involved in their skills and export groups and have acted as a champion of the productivity group. The relationships that we have built mean that if any member has an issue that they want confidentially raised at senior Government level we can do that on your behalf. The issue of the potential introduction of folic acid into flour has been a really good example where private and public sector organisations have been working together on potential solutions. We have delivered a number of business focused and social events celebrating our 125th Anniversary year and delivering our Northern and Glasgow dances, World Championship Scotch Pie Awards, Annual Conference and the Scottish Baker of the Year Awards.

Alan Clarke Chief Executive

It was a pleasure to launch the new online James Allan Bakery Academy which is a fully integrated online learning portal with a qualifications learning system and an interactive learning content. We have maintained our contract with Skills Development Scotland (SDS) meaning more than 400 learners in Scotland have achieved apprenticeship qualifications. The significant reduction in funding is a major issue for us and we have been in high level negotiations with SDS to try and rectify this. Our training arm in England and Northern Ireland goes from strength to strength and we are establishing a new bakery apprenticeship in the Republic of Ireland. We have continued to build on the range of services that we offer our members and Lindsay’s Employment Law solicitors help line is regularly used, Food Chain Europe provides telephone support for food production technical support and Scottish Bakers Utilities provides quotes to ensure that your utility costs are competitive. We sold Atholl House during our 125th year and have added a Scottish Bakers tartan wall and our 125th Anniversary cake to Bakers House. This has been a good year for Scottish Bakers and many bakers in Scotland are benefiting from the renewed interest in the bakery sector. We live in uncertain times with Brexit and talk of indyref2 but I am confident that the bakery sector has risen to all challenges that it has faced over the last 125 years and beyond and will continue to do so. Alan Clarke Chief Executive SCOTTISH BAKERS ANNUAL REPORT 2015/2016

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FINANCE REPORT

Finance Report This report covers our audited accounts for SAMB trading as Scottish Bakers for 12 months from 1st April 2015 to 31st March 2016. The combined turnover during this 12 month financial period was £2,073,429 resulting in a profit for the year of £366,830. This was significantly higher compared with the same 12 month period for last year, which

showed a turnover of £1,542,728 and profit for the year of £58,351. This year’s accounts included a gain on the sale of Atholl House of £ 295,896. The Balance sheet is showing a Net Assets figure of £1,973,845 up from £1,607,015 the previous year. Investments are now reported in the accounts at market value at 31st March 2016 and the previous year figures were amended accordingly.

Table 1 Total Income of Scottish Bakers per year 2008-2016

2,500,000

2,000,000

1,500,000

1,000,000

500,000

0

2008

2009

2010

2011

2012/13

2013/14

The total income for the association has grown significantly in the last few years.

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SCOTTISH BAKERS ANNUAL REPORT 2015/2016

2014/15

2015/16


FINANCE REPORT

Table 2 Total Net Profit of Scottish Bakers per year 2008-2016

400,000

350,000

300,000

250,000

200,000

150,000

100,000

50,000

0

2008

2009

2010

2011

2012/13

2013/14

2014/15

2015/16

-50,000

-100,000

As the charts below show, training is the main source of income for Scottish Bakers. The majority of our income comes from the training grants that we negotiate on behalf of the sector. By delivering the training using our team of regionally based Training Advisors, this enables us to protect the craft based skills within the sector and enable employers to up-skill their employees with no direct cash cost to the employer. This is still the case in Scotland but for next year’s contract in England and Northern Ireland we will request a small contribution from the employers to enable the current level of service to be maintained. Next year a small contribution may be required from Scottish employers if the funding for training continues to be reduced.

During 2015/2016 we delivered bakery and food manufacturing apprenticeships across the UK. In Scotland they were funded by Skills Development Scotland (SDS), in England by the Skills Funding Agency (SFA ) and in Northern Ireland by the Department for Employment & Learning (DEL). We are in partnership with Social Enterprise Kent in England and Belfast Metropolitan College in Northern Ireland. We have also been successful in applying to train in the Republic of Ireland and are preparing training courses for this. The re- investment of our funds and with the donation of Hamish Allan we have been able to almost complete our online learning materials.

SCOTTISH BAKERS ANNUAL REPORT 2015/2016

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FINANCE REPORT

12%

14% 1%

7%

8%

1%

Income to 31st march 2016 Training Subscriptions Member Services Other income Sale of Atholl House

4%

5%

4%

4

84% 31%

12%

14%

project Income to 31st march 2016

1% 8%

SDS England Northern Ireland Awarding Body Other Projects Member Services Other Income

%

4%

7% 1% 4% 41%

84% 31%

Scottish Bakers Benevolent Fund Donations to the Benevolent Fund consisted of donations made at the Scottish Bakers Glasgow Dance. Investment income was lower than the previous 12 month period at £18,100. The fund made payments in June and December to its thirteen beneficiaries and also made one off payments to four other beneficiaries. The Fund had a loss in the net movement in funds of £10,426. The Balance sheet is showing a balance of £534,515.

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SCOTTISH BAKERS ANNUAL REPORT 2015/2016


FINANCE REPORT

SAMB DETAILED PROFIT AND LOSS ACCOUNT - COMBINED Year ended 31 March 2016 TURNOVER Subscriptions and levies Conference & Events Commissions ESF Project management Training income Awarding body income Other income

Year ended Year ended 31 March 2016 31 March 2015 £ £ £ £ 93,813 156,066 5,446 - 1,375,089 11,579 135,540

OTHER INCOME AND INTEREST RECEIVABLE Interest receivable Income from investments (Loss)/gain in fair value movement of investments

1,777,533

3,025 (15,718) (16,453)

Gain on disposal of fixed assets EXPENSES Wages and salaries Rates and insurance Heat, light and cleaning Repairs and maintenance Depreciation Amortisation Travel & Meetings Office expenditure Training and travel costs Registration fees Awarding Body Costs Subscriptions Website Irrecoverable VAT Sundry expenses Employment law Conference & Events Grants Legal & Professional Audit remuneration Investment charges NET PROFIT FOR THE YEAR

91,639 144,486 9,600 66,898 1,213,673 11,897 4,535 1,542,728

2,415 69,691 53,367 (9,633)

60,290

295,896

-

2,063,796

1,603,018

685,989 35,504 11,782 8,511 60,362 20,241 52,603 72,913 363,935 83,297 1,110 16,676 600 32,628 31,877 29,483 164,450 - 12,890 9,185 2,930

614,155 32,237 11,576 8,598 52,214 15,598 35,197 67,244 337,646 72,309 2,886 12,544 3,920 28,511 14,182 27,916 166,704 27,365 3,423 7,300 2,755 1,696,966

1,544,667

366,830

58,351

SCOTTISH BAKERS ANNUAL REPORT 2015/2016

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FINANCE REPORT

SAMB BALANCE SHEET Year ended 31 March 2016

Company Number SC181670

As at 31 March 2016

FIXED ASSETS Tangible assets Intangible assets Investments

£ £ £ £

CURRENT ASSETS Stock Debtors Cash at bank and in hand

As at 31 March 2015

266,382 111,875 372,722

602,532 58,049 388,309

750,979

1,048,890

3,608 512,658 1,185,822

5,130 357,020 491,061

1,702,088

853,211

(479,222)

(295,086)

CURRENT LIABILITIES Amounts falling due within one year NET CURRENT ASSETS

1,222,866

558,125

TOTAL ASSETS LESS CURRENT LIABILITIES

1,973,845

1,607,015

TOTAL NET ASSETS

1,973,845

1,607,015

RESERVES Profit and loss account

1,973,845

1,607,015

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SCOTTISH BAKERS ANNUAL REPORT 2015/2016

1,973,845 1,607,015


FINANCE REPORT

SCOTTISH ASSOCIATION OF MASTER BAKERS BENEVOLENT FUND STATEMENT OF FINANCIAL ACTIVITIES (INCLUDING INCOME & EXPENDITURE ACCOUNT) Year end 31 March 2016

Income from:

Year ended Year ended 31 March 2016 31 March 2015 £

£

Donations and grants Investment income

7,650 18,100

3,960 19,093

Total income

25,750 23,053

Expenditure on: Raising funds Charitable activities - grants payable in furtherance of the charity’s objects

5,658 12,250

5,351 13,734

Total expenditure

17,908

19,085

7,842

3,968

(10,426)

27,095

(2,584)

31,063

Total funds at 31 March 2015

537,099

506,036

Total funds at 31 March 2016

534,515

537,099

Net income Other recognised gains / (losses): (Loss) / gain on investments Net movement in funds

SCOTTISH ASSOCIATION OF MASTER BAKERS BENEVOLENT FUND BALANCE SHEET At 31 March 2016

As at As at 31 March 2016 31 March 2015 £ £ £ FIXED ASSETS Investments

501,238

497,540

Current assets Cash at bank Debtors

30,027 38,679 5,000 2,500

35,027

41,179

Creditors: amounts falling due within one year

(1,750)

(1,620)

Net current assets

33,277

39,559

Total net assets

534,515

537,099

Funds Unrestricted

534,515

537,099

SCOTTISH BAKERS ANNUAL REPORT 2015/2016

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SCOTTISH BAKERS STRATEGY Profile Policy

People

Professionalism


SCOTTISH BAKERS STRATEGY

Profile We aim to: • Raise the profile of Scottish Bakers within the Bakery sector in Scotland in order to increase our number of members. • Develop a knowledge base of information on the bakery sector in Scotland; this will include the size and scope of the sector in order to make effective representation to Scottish Government & other key stakeholders. •

Raise the profile of Scottish Bakers by promoting a positive image of the Scottish bakery sector to consumers in order to increase customer support for our members.

Achievements in the last 12 months... National Competitions, Events, Awards and more! Scottish Bakers are proud to serve 301 members in an industry that represents 24% of Food and Drink Manufacturing with an estimated turnover of 595 million.

1,341

1,130

15,000

Guests attend Scottish Bakers events in 2015/16

Entries from 231 businesses to the World Championship Scotch Pie Awards and Scottish Bakers of the Year Awards

Customer votes received for the Scottish Baker of the Year Awards 2016

40

£20,592.52

£1,500,000

Exhibitors attended our Annual Conference

Raised for the Make a Wish Foundation & Scottish Bakers Benevolent Fund

Worth of PR generated for the sector

SCOTTISH BAKERS ANNUAL REPORT 2015/2016

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SCOTTISH BAKERS STRATEGY

POLICY We aim to: • Represent the views of our members to key stakeholders in Scotland to positively influence the quality of policy making decisions in relation to legislation and other key policy areas that affect the bakery trade in Scotland. • Establish an internal Governance structure that will enable us to listen to the views of our members and have closer links to policy influencing organisations. • Actively encourage our members to work to high quality standards and promote our role in setting standards.

Policy update and progress Scottish Bakers is represented on the Executive Group of Scotland Food & Drink and we have influenced Ministerial decisions in relation to issues that affect bakers in Scotland. This has included: • Participating in key Scotland Food & Drink committees for Skills, Exports, Productivity and Sustainability. • Launching the Productivity Action Plan for food and drink, which was launched at the Scottish Parliament in October 2016. • Engaging with Food Standards Scotland and raised issues for members in relation to Folic Acid and Sugar Tax. •

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Participating in the Scottish Food Environment Liaison Committee (SFELC) and raising key Environmental Health issues with the heads of EHO services from all over Scotland, including the consistency of decisions and interpreting new legislation in relation to the Food Information Regulations on labelling, allergens and nutritional values.

SCOTTISH BAKERS ANNUAL REPORT 2015/2016

Actively participating in the committees responsible for the refresh of the strategy for food and drink in Scotland and the refresh of the Skills Investment Plan for the Food & Drink Sector.

• Welcomed two new members to our Export Group, increasing the number to nine. •

Participating in the Trade Association Forum of CBI Scotland and contributed to the review of commercial rates, the New Training Levy and the introduction of the National Living Wage.

With thanks to the Scotland Food & Drink Partnership Productivity Working Group Members:


SCOTTISH BAKERS STRATEGY

National Food & Drink Training Developing Skills in the Food & Drink Industry

We Deliver Nationwide Specialising in

Workplace Training and Apprenticeships for the Food & Drink Sector

PEOPLE We aim to: • Strengthen the range of training services that we currently offer, aiming to become a one stop shop for the development needs of bakers in the UK and Republic of Ireland. • Include qualifications and skills development in craft and production bakery, retail, Health & Hygiene, Supervisory management, & Owner Manager programmes and additional services including Training Needs Analysis and Customer Service Measurement. • Develop people and businesses within the sector through an annual calendar of events including a conference, and benchmarking visits.

www.nfdt.org

01383 661 555

The quality of our provision is constantly measured by our awarding bodies and funders and all of our external assessments passed with flying colours. One external verifier said: “The flow and level of training and support available is far more than is required by SQA. There is a phenomenal level of passion for the delivery of SVQ’s amongst the training team at Scottish Bakers.” Helen Johnston SQA

Scottish Bakers training arm is branded as National Food & Drink Training (NFDT): • • •

NFDT, was awarded the largest contract in Scotland for the delivery of Food and Drink Modern Apprenticeships (MA), offering 10 Career Pathways. NFDT prides itself on achieving an 82.7% retention rate against the average 75% and scored high on all Audits. Our consistently high achievement rate has given our funders confidence in our ability to deliver contracts to a high quality standard and maximise the funding allocated.

Product Development AND Promotion • • • • •

Selected Provider to Develop Scotland’s first Dairy Processing MA. Launched our very own Online James Allan Bakery Academy which offers a flexible approach to learning. Continued to develop and promote Food Manufacturing Excellence to all food and drink manufacturing businesses nationwide. Attended and exhibited at 20 nationwide events. Continue to work with Schools and Colleges to promote the industry and highlight Career Opportunities.

SCOTTISH BAKERS ANNUAL REPORT 2015/2016

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SCOTTISH BAKERS STRATEGY

ProfESSIONALISM We aim to: • Provide a professional employment law advice service that includes optional insurance. • Provide a professional Health & Safety advice service that includes optional insurance. • Support our members with business planning, especially within family businesses. • Review the JIC agreement to make it fit for purpose for members. • Use the buying power of our members to get preferential rates on services including utilities etc.

Our Employment Law Service, provided by Lindsays Solicitor is proving to be our most popular benefit. Over the last 12 months they received 518 calls from 81 Scottish Bakers Members. This service provided £188,727 worth of savings, an estimated £2,329 of savings per baker! Internal Benefits: • • • • • • • • • • • • • •

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Access to Scottish Baker of the Year Award and the World Championship Scotch Pie Awards Opportunity to attend a two-day Annual Conference and Awards Ceremony Access to all Scottish Baker Social Events and Dinners Workforce Development Training Needs Analysis Apprenticeship Training Online Learning Academy and Support PR Service Supplier Network Access to our Member Forum Bi Monthly Newsletter Social Media Interaction Access to Latest Industry News Learning Journeys & Study Tours Access to our 40 Group, Export Group & Centenary Club

SCOTTISH BAKERS ANNUAL REPORT 2015/2016


OUR VALUED PARTNERS


OUR VALUED PARTNERS

THE SCOTTISH GOVERNMENT The food and drink industry is vital to Scotland. It creates jobs and wealth, impacts on health and sustainability, and helps attract people to the country by promoting our food and drink around the globe. It continues to be a great success story and shows no sign of slowing down.

I want to express my appreciation for the huge role Scottish Bakers has played and continue to play in this success. Scotland’s food and drink growth sector generated turnover of approximately £14.4 billion, which made 2014 a record year - an impressive £1.3 billion of this figure is produced by more than 12,000 dedicated individuals from the bakery sector. Furthermore, between 2008 and 2014, Scotland’s food manufacturing sector turnover increased by 43% - more than twice the rate of growth than the UK food manufacturing sector. It’s great to see the association going from strength to strength, working in collaboration with Scotland Food and Drink and being engaged on a range of key issues including productivity, skills and exports. Collaboration between the Scottish Government, its agencies and Scottish Bakers has also been key, notably the very helpful dialogue in relation to the potential mandatory fortification of flour with folic acid. Your input on this issue and many others is vital in helping Scotland to become a Good Food Nation. I would urge all bakers to continue to use your trade

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SCOTTISH BAKERS ANNUAL REPORT 2015/2016

Fergus Ewing Cabinet Secretary for Rural Economy & Connectivity

association to raise relevant concerns with me so that we can continue to work together productively. One issue that’s been prominent in the past year is of course the EU referendum. The EU provides a key market for not only the food and drink we produce, but also in how we produce, and it’s vital that we are able to continue our existing trading arrangements and safeguard those employed across our industry. That’s why I am hosting a series of rural economy summits to bring together key players, identify the barriers to growth and recommend potential actions to increase investment and boost jobs. I want to congratulate Scottish Bakers on achieving the remarkable milestone of 125 years and make clear my commitment to work with you on areas of mutual interest towards future success, though I cannot guarantee to be around for all of the next 125! Fergus Ewing MSP Cabinet Secretary for Rural Economy & Connectivity


OUR VALUED PARTNERS

Scotland Food & Drink It has been another year in the spotlight for Scottish food and drink. A new record turnover for the sector was reported of £14.4 billion, with the value of sales overtaking oil and gas for the first time. Of course, the challenges facing the oil and gas sector have been well documented, but the central importance of farming, fishing, food and drink to Scotland’s economy is now crystal clear.

Only ten years ago, the importance of our industry was questioned, with a debate as to whether it should even be one of the priority sectors in the Government’s strategy. That debate has now been put to bed. However, how we move forward, how we tackle the challenges in front of us and how we exploit the emerging opportunities is the debate now in front of us. The Scotland Food & Drink partnership - of which Scottish Bakers is central - is working on the new 2030 industry strategy. The expertise that Scottish Bakers is bringing to the process will be critical. We write a new strategy in a time of tremendous change. Not only are consumer buying habits changing dramatically, but we’re seeing rapid advances in technology that will affect us all, as well as being in the midst of a huge political upheaval. The questions posed by Brexit remain largely unanswered, but Scotland Food & Drink working with Scottish Bakers and the trade associations across the Scotch whisky, red meat, salmon, seafood, dairy, farming and fishing sectors, have an opportunity to ensure our priorities are heard. Like all major change, it will be a mix of opportunity and challenge; our role as a partnership must be the make the most of where we find ourselves and ensure that future decisions protect and further the growth of our industry.

James Withers Chief Executive Officer, Scotland Food & Drink

I remain hugely optimistic for the future of our bakery sector and the wider food and drink industry. We produce high quality through craftsmanship, in a world increasingly interested in the story behind food and drink products. I see markets at home and overseas full of opportunity and, on the latter, Scottish Bakers is making a huge contribution to our export strategy and leading a step change in internationalisation of the whole sector. Celebrating the success of food and drink is important. But, if we’re honest, figures like £14.4 billion in turnover are abstract. In reality, they mask individual success stories of business big and small, new starts and long-established. Our new strategy needs to be measured on how it creates an environment for continued success for individual bakers and food and drink companies everywhere. If we succeed, we will ensure that food and drink continues to underpin Scotland’s economic future. James Withers Chief Executive Officer, Scotland Food & Drink

SCOTTISH BAKERS ANNUAL REPORT 2015/2016

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OUR VALUED PARTNERS

Skills Development scotland Helping Scotland’s bakery businesses to source the talent and skills they need for growth and innovation is an important task for Skills Development Scotland. This ranges from helping small employers with recruitment, training and workforce development, to helping larger firms incorporate skills planning into their growth strategies.

2016 has seen the development of a new Skills Investment Plan for Scotland’s Food and Drink Sector which aims to build on the successes of the original plan launched four years ago. Based on extensive consultations with a range of employers and key industry voices, including the board of Scottish Bakers, the plan identifies key issues facing the sector and offers a framework for action that aims to help businesses prosper and grow in the coming years.

The key themes of the plan are: Raising the attractiveness of the sector to potential new entrants - encouraging more young people into the sector, as well as mature new entrants and career changers, to consider a career in food and drink. Driving leadership and management excellence - helping businesses to identify and develop staff who have the potential to fill business leadership positions within the company. Skills for business improvement - boosting the productivity of businesses as a way of improving efficiency and competitiveness.

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SCOTTISH BAKERS ANNUAL REPORT 2015/2016

Gerry McBride Strategic Relations Manager, Food & Drink, Skills Development Scotland

Skills for business growth - securing the broad range of expertise, skills and knowledge required by businesses to succeed in the domestic or international marketplace, from sales and marketing to product development. A great deal has already been achieved since the first edition of the Skills Investment Plan launched in 2012. In the bakery sector nearly 2500 employees have undertaken an apprenticeship or work based learning. SDS has also worked in partnership with Scottish Bakers to support over 350 individuals to gain extra skills through specialist short courses. There is now every opportunity for bakery businesses of all sizes to put skills at the heart of their business plan. SDS looks forward to working with Scottish Bakers to raise skill levels across the sector. To find out more, visit our dedicated web service for employers: www.ourskillsforce.co.uk Gerry McBride Strategic Relations Manager, Food & Drink, Skills Development Scotland


OUR VALUED PARTNERS

ScotTISH DEVELOPMENT INTERNATIONAL Scottish Bakers Export Group members have continued to benefit from the SF&D Export Plan and in-market specialist team over the last year, along with wider SDI support - moving forward individual company export ambitions and working together to identify opportunities for a collective approach.

This is based on a set of ‘hero’ products with strong provenance, aimed at premium international retail and food service customers. At the Global Insights event at Airth Castle this summer, Export Group members met with the full team of in-market specialists and got direct feedback about the potential for specific products in each of the top prospect markets. Plans are now being developed to capitalise on these market opportunities. The Scottish dairy sector is already reaping the rewards from our collective approach to exporting, for example getting a range of Scottish cheeses into a key US distributor, a new listing with a Japanese retailer and strong interest from the Middle East. I am confident that the next year will also see positive results for bakery, with members reaping the rewards from their investment in the Export Plan. The plan is about delivering increased international growth across the industry, and building Scotland’s reputation as a ‘Land of Food & Drink’, with a drive to widen the portfolio of food products in international markets. Bakery companies, with their range of premium, innovative products, are well placed to get a large slice of this prize.

Susan Beattie Head of Food & Drink and Textiles, Scottish Development International

And we are seeing positive results from the collective efforts of the Scotland Food & Drink partnership which includes Scottish Bakers. For example our Showcasing Scotland 2015 event allowed Scottish businesses to meet potential new customers from all our top prospect markets, resulting in an estimated £34m of new business opportunities over the next 3 years, almost double the previous event. We also had nearly double the number of international buyers, a direct result of the strong relationships established by our shared in-market specialist team. Our exhibition programme has helped broaden the range of international markets and products, backed up by 1:1 support from SDI trade advisors and trade associations and wider support from Scottish Enterprise and Highlands & Islands Enterprise. This all means that F&D companies can capitalise on export opportunities much more rapidly than ever before. I look forward to highlighting some real bakery successes in next year’s report! Susan Beattie Head of Food & Drink and Textiles Scottish Development International

SCOTTISH BAKERS ANNUAL REPORT 2015/2016

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OUR VALUED PARTNERS

SCOTTISH FOOD & DRINK FEDERATION At the Scottish Food and Drink Federation (SFDF) we have a strong partnership with Scottish Bakers. Two clear highlights this year showcase this relationship in different ways - inspiring children in schools and working behind the scenes to ensure that proposals for new legislation on folic acid get the best possible input from the food industry. Our work in schools - A Future in Food - brings Scotland’s schools and food and drink manufacturers together to promote careers in the food industry. Scottish Bakers are firm supporters of this project. At Braidbar Primary School in Glasgow we worked together to help 36 primary 6 pupils to visit Morton’s Rolls to find out how rolls are made. At Hazelhead Academy each year Scottish Bakers and SFDF have organised for J.G.Ross to visit the school to deliver baking demonstrations to the pupils as part of the core curriculum. Food Standards Scotland were asked by the Scottish Government earlier this year to provide advice on the mandatory fortification of food with folic acid. This is a health measure which reduces the chances of spina bifida in babies. We quickly allied with Scottish Bakers and other UK trade associations to ensure that Food Standards Scotland have clear industry technical input into their options appraisal.

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SCOTTISH BAKERS ANNUAL REPORT 2015/2016

David Thomson CEO, Scottish Food and Drink Federation

This approach has been warmly welcomed by Food Standards Scotland - and the partnership will continue to provide advice during the tricky next steps. At SFDF we know we have a great partner in Scottish Bakers - working to promote and support the food industry in Scotland. David Thomson CEO, Scottish Food and Drink Federation


OUR VALUED PARTNERS

RESOURCE EFFICIENCY SCOTLAND Zero Waste Scotland’s resource efficiency programme, Resource Efficient Scotland, has been working in partnership with Scottish Bakers this year to launch a Scottish Bakers app for iPhone and Android phones. Aimed at owners and managers of bakeries, the app provides a wealth of useful information to cut costs and become more sustainable and resource efficient. It’s also delivering up to the minute bakery news and events information.

This year, Scottish Bakers worked with Zero Waste Scotland and Glasgow Chamber of Commerce on the Glasgow Circle Scan Project. This looked to identify opportunities for circular economy ways of working within the city. As part of this, we held a workshop that explored the production of beer from waste bread through the use of heat recovery. This has already sparked some innovative partnerships between bakers and brewers. One brewery has produced a test brew and others are looking at the opportunity using an age-old process. The Resource Efficient Scotland Advice and Support Hub supported 24 bakeries across Scotland and the Western Isles. An audit was carried out for each on water efficiency and energy efficiency that included lighting, ventilation and cooling, renewables, savings in waste management and raw material use. These audits identified total cost savings of £387579.54 (£327953.54 energy, £32336 water, £9,790 waste and raw materials £17500) and carbon savings of 1317 tonnes of CO2e.

Marissa Lippiatt Head of Resource Efficiency Zero Waste Scotland

Bakers we’re pleased to help the SFD Productivity Group launch the Productivity Action Plan that includes resource efficiency measures and joint working with Scottish Bakers to reduce food waste in the bakery sector. We’re currently working together on the SFD Sustainability Steering Group to develop the sustainability strategy that will be a key element of the planned relaunch of the SFD Strategy. Looking ahead, Zero Waste Scotland will be delivering in-depth support packages to a minimum of ten bakery businesses in Scotland this year. This will help the businesses identify where food is being wasted and implement innovative technology solutions and approaches to prevent waste. The aim is to work with companies that cover the spectrum of bakery products and company size, manufactured product and location. Marissa Lippiatt Head of Resource Efficiency Zero Waste Scotland

As members of the Scotland Food and Drink (SFD) Executive Group, Zero Waste Scotland and Scottish

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OUR VALUED PARTNERS

MESSAGE FROM BRITISH BAKER President Craig McPhie, Chief Executive Alan Clarke and Scottish Bakers members and activities featured regularly in British Baker magazine during the year as well as online on British Baker’s allied website bakeryinfo.co.uk. Online the stories had the benefit of linking back to Scottish Bakers’ own site, boosting traffic and hits.

The close links between Scottish Bakers and British Baker delivered positive national awareness of key celebrations and achievements. Highlights included reports from the annual conference, and The Kandy Bar seizing the title Scottish Baker of the Year, coverage of the 125th celebrations, which I attended as a guest of Scottish Bakers. As President, Craig was invited as a VIP to attend British Baker’s annual Baking Industry Awards accompanied by Alan to enjoy the Moulin Rouge theme. They were among the 800 guests who rose to their feet to applaud National Food and Drink Training’s much-respected tutor Henry Jefferies as he was given the Outstanding Contribution to the Baking Industry Award 2016 by Ian Dobbie, managing director of Delifrance. Linda Hill’s image in the pages of British Baker as she celebrated Murrays Bakers triumph in the World Scotch Pie Championships in 2015 was a particular highlight.

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SCOTTISH BAKERS ANNUAL REPORT 2015/2016

Sonia Young Event Director and Publisher of British Baker

The Chief Executive’s regular ‘reporting in’ column in the magazine continued through 2016 while Craig also contributed his own column back in the summer. Critically, the opinion of Scottish Bakers is sought by the British Baker, led by Editor Vince Bamford, on issues affecting the UK bakery sector, such as the National Living Wage, the impact of the Budget announcements, and a voice seeking clarity with the Craft Bakers’ Association on Government policy on sugar and taxation. Scottish Bakers’ Hero Products brochure was also widely featured alongside the nine members of the export group and Scottish Bakers’ participation in the ‘Showcasing Scotland’ event at Gleneagles. An increased level of activity with British Baker is planned for the forthcoming year to benefit members’ profile and ensure the voice of Scottish Bakers is heard on the national stage. Sonia Young Event Director and Publisher of British Baker


OUR VALUED PARTNERS

IRISH ASSOCIATION OF MASTER BAKERS (IAMB) The Irish Association of Master Bakers (IAMB) is comprised of three organisations The Irish Bread Bakers Association (IBBA), The Flour Confectioners & Bakers Association (FCBA) and the Northern Ireland Bakery Council (NIBC).

The IBBA comprises four of the largest production bakeries in the Republic of Ireland, the Northern Ireland Bakery Council comprises the three large bakery companies in Northern Ireland and the FCBA represents the Craft Bakers in the Republic of Ireland and has approx. 90 members, from small one shop bakers to larger scale bakeries servicing the craft needs of large retailers. In Northern Ireland, Scottish Bakers is the provider of choice for work based apprenticeships. The changes in funding mean that the current programme is coming to a close and with the introduction of the new training levy we plan to build on the good work that has happened to date. FCBA partnered with Scottish Bakers and jointly applied to the Irish Apprenticeship Council to establish a new Bakery apprenticeship programme in Ireland, the bid was successful. Scottish Bakers is working with City & Guilds and the Irish State Awarding Body QQI (Quality Qualifications Ireland) to develop a new bakery qualification.

Eugene Baker President Irish Association of Master Bakers

We are hopeful to get the new qualification quality assured by the end of 2016 with the new apprenticeship Programme being ready during the first quarter of 2017. The IBBA is supportive of the new proposed apprenticeship programme and have also been instrumental in engaging with the other two Irish bakery Associations to design a programme to help address the challenge that the industry faces in relation to the incorrect perceptions of Irish bread. All three Associations that make up the IAMB are appreciative of the support and effort that Scottish Bakers have made and are making on their behalf. Eugene Baker President Irish Association of Master Bakers

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OUR VALUED PARTNERS

CBA Information/ update on Training Provision I have always found the baking industry to be a very open and supportive industry and the sharing of information and open invitation to attend meetings of kindred associations one of its key attributes.

This is most evident in the cooperation between CBA and Scottish Bakers without whom we would be unable to access suitable training for our employees. Some years ago Scottish Bakers realised the benefit both in terms of the value to its members and the association financially, of providing good quality, effective training for its members to access for their employees. National Food & Drink Training (NFDT) is the provider of choice for the CBA for bakery apprenticeship training. In April of this year NFDT and the CBA jointly exhibited at the three day Foodex exhibition. This partnership proved to be very worthwhile for us both with three new members gained for the CBA and new contacts made with employers for NFDT to deliver bakery apprenticeships.

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SCOTTISH BAKERS ANNUAL REPORT 2015/2016

Janet Carr President, Craft Bakers Association

Out of the 175 current learners in England 25 have come as leads from the CBA and at the CBA conference in Manchester in June, NFDT promoted the new James Allan online learning platform. The feedback from the CBA members of the James Allan online learning was very positive and a lot of employers expressed how they could see a benefit in putting new and existing staff through the training modules. During the last three months the CBA has sent five referrals through to NFDT from their members and from these, three candidates have begun training. Janet Carr President, Craft Bakers Association


OUR VALUED PARTNERS

BRITISH SOCIETY OF BAKING I am constantly inspired by the UK baking industry. Everyone involved works in a dynamic, evolving, passionate and interesting sector. However, no one can ignore the ongoing consolidation that can be seen throughout our industry as we all continue to adapt to increasing and challenging consumer demands, legislation and commercial pressures.

For the bakery trade organisations, it is imperative that we share our passion but also that we continue to adapt to this changing environment. We need to ensure that our contributions and activities are timely, relevant and compelling. As consolidation continues, collaboration between all the UK’s bakery trade organisations is becoming increasingly important. Forging closer links will help us all realise our ambitions for our industry by building on the energy, passion and creativity that we see every day. Throughout 2016, I have represented the British Society of Baking at the Scottish Bakers, ABST, Federation of Bakers, and Craft Bakers conferences. While each organisation takes its own unique direction when implementing their events, the key elements we should all be proud of and support, remain the same. Scottish Bakers has very kindly provided opportunities over the last two years for the British Society of Baking to join its annual strategy away-day. This is a great example of collaboration – two trade bodies working together and pulling in the same direction for the benefit of their respective organisations and the industry too.

Paul Turner Chair, British Society of Baking

interesting and vitally important for the future of any trade organisation supporting our industry. Aligning support from the trade organisations to help with development and training for the next generation should be at the forefront of everyone’s strategy. We should encourage cooperation between the trade organisations to assist this process which, in turn, will help both businesses and students achieve their potential. Collaboration, alignment and a clear, unified strategy will continue to be increasingly important for British bakery trade organisations in order to progress and to continue supporting our sector. The BSB looks forward to working more closely with all trade organisations to grow and develop our relationships. We will always embrace any opportunity to provide better and relevant support to a great industry. Paul Turner Chair, British Society of Baking

Listening to ideas and strategies for attracting new members and maintaining existing ones is both

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OUR VALUED PARTNERS

COLLABORATION BETWEEN SCOTTISH BAKERS AND FEDERATION OF BAKERS The Federation of Bakers (FoB) has a long history of prioritising collaboration with other bakery associations and our supply chain partners. We have a strong and developing relationship with Scottish Bakers.

Gordon Polson Director, Federation of Bakers

A developing area is the need to appreciate the balance between the pressures of EU, UK and Scottish legislation. Given Brexit this becomes a priority. Brexit throws down the challenge of new or changing UK legislation which gives Scotland the opportunity to develop its own response. As FoB represents bakers and all their businesses throughout the UK it is important to do this in collaboration with Scottish Bakers.

This is a developing issue and is a classic case of where collaboration will help to develop a policy which is beneficial to Scotland but also recognises the impact on the rest of the UK.

This has been highlighted by the recent collaboration between FoB and Scottish Bakers, flour millers (nabim) and Scottish Food and Drink Federation (SFDF), working with Food Standards Scotland as it develops its policy in response with the Scottish Government’s request to provide advice on the mandatory fortification of bread or flour with folic acid.

Gordon Polson Director, Federation of Bakers

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SCOTTISH BAKERS ANNUAL REPORT 2015/2016

As the Scottish Government develops its policy on obesity alongside that of the UK government, I anticipate that such future collaboration between FoB and Scottish Bakers will continue to be essential and to be of great mutual benefit.


SCOTTISH BAKERS ACTIVITIES


SCOTTISH BAKERS ACTIVITIES

SCOTTISH BAKERS PARTNER SPONSOR Following the BAKO North Western Group’s acquisition of BAKO Northern & Scotland in the autumn of 2015, we have been delighted to build on the relationship with Scottish Bakers. Being invited to the Scottish Bakers Board strategic away-days event was, I now know, a huge privilege as we were the very first supplier EVER to present at such an internal meeting. Our first ‘public’ gathering was at the World Championship Scotch Pie Awards and it was in Cumbernauld where I first experienced the drive and passion that exists within the Scottish bakery industry - I was absolutely ‘blown away’! Managed extremely professionally by Scottish Bakers, the judging processes were transparent and resilient and sought out the products which delivered across all benchmarks. Over the following months, we began to understand how the Scottish baking industry ‘works’. Hugely competitive on the High Street and in wholesale areas, the bakers and confectioners fight daily for their share of the customer spend. As a backdrop, there is hard ‘evidence’ of support, camaraderie and respect for fellow competitors coming through in times of crisis (floods, machine breakdowns and illness). The conference weekend in May provided me with a real insight into the professionalism and dedication of the Scottish Bakers team in Dunfermline - Scottish Bakers is a wonderful ambassadorial body and will lead our industry from strength to strength in terms of recognition at the ‘highest tables’ and providing embedded support for Bakers large and small. Their Conference of the Year Award was truly deserved.

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SCOTTISH BAKERS ANNUAL REPORT 2015/2016

Mark Tomlinson Chief Executive Officer, BAKO North Western Group

Standing on the main stage, listening to the pipes and watching the crowning of The Kandy Bar as Scottish Baker of the Year 2016 was something that I will never forget – I am honoured to be associated with such a strong and passionate industry. Mark Tomlinson Chief Executive Officer, BAKO North Western Group


SCOTTISH BAKERS ACTIVITIES

NICOLA REID, JB CHRISTIE BAKERS WINS 2015 JAMES ALLAN MEMORIAL COMPETITION A bakery skills competition for young Bakers in Scotland in memory of the late James Allan. Every year young bakery apprentices line up for their chance to win the prestigious James Allan Memorial Competition which is run by Scottish Bakers. This year the competition was launched by television personality Michelle McManus and last year’s winner Robert Garner and runner up Sarah Dick. The launch was hosted by Campbell’s Bakery in the beautiful location of Crieff.

THE PRIZES As winner of the James Allan Memorial Competition, Nicola Reid receives the coveted Trophy and a week long, all expenses-paid trip to Macphie of Glenbervie, staying in a modern cottage situated on the picturesque Glenbervie estate. Nicola will have a fantastic, one-off opportunity to work with a team of baking experts, learning new skills and techniques that will help with her future career. As runner up, Darren Johnston receives a £150.00 bursary.

The winner, Nicola Reid, from JB Christie Bakers was delighted to be given the coveted title: Winner of the James Allan Memorial Competition, with Darren Johnston, Keptie Bakery, Letham announced as runner up. This competition, which was hosted at the test bakery on the Macphie of Glenbervie site in Aberdeenshire, is open to young people undertaking a Bakery apprenticeship. Candidates are supplied with fermented products from which they must choose one and then make a batch of eight on the day of the competition. The candidates are then required to provide a product specification for their chosen product and from the eight produced they select three for the judges to score - the heat is on. Commenting on the award Scott Anderson, Training and Quality Manager at Scottish Bakers, said

Hamish Allan presents Nicola Reid with the trophy

“Candidates show an exceptional amount of skill and expertise when taking part in this competition. Congratulations to both Nicola on winning this prestigious competition and to Darren for his runner up award. On behalf of Scottish Bakers I wish them every success in the future and hope they become master bakers in years to come.”

Michelle McManus helps launch the competition SCOTTISH BAKERS ANNUAL REPORT 2015/2016

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JAMES ALLAN BAKERY ACADEMY The James Allan Bakery Academy is an online learning and qualifications resource to support apprentices completing a vocational qualification in bakery. Robert Ross assisted to develop the learning content. Here is his thoughts on the project: I was privileged to be invited to write the content for the craft baking sections of the James Allan Bakery Academy Training Modules. From the start I had no illusion about the task involved, but confess the actual application far exceeded my expectations. The objective of the modules was to give the new entrant an overview of the various stages of all the varied aspects of craft baking. Recognition of bakery layout, types of bakeries, bakery processing equipment and also an understanding of raw materials used in baking was included. The content of each module needed to cover the basics of the criteria in each module, whilst ensuring adequate technical knowledge without creating confusion. The task spanned a twelve to eighteen-month period, which at times was difficult, frustrating, mind searching, but always rewarding. The modules are further enhanced by videos and photo story boards created in a working bakery environment. The information on each module was edited and transformed by training specialists into an easy learning format. I am confident that by using the James Allan Bakery Academy training modules that craft baking can benefit from better informed new entrants to our trade. The training modules are a credit to the forward-thinking of Scottish Bakers. Robert Ross

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SCOTTISH BAKERS ANNUAL REPORT 2015/2016

James Allan


SCOTTISH BAKERS ACTIVITIES

National Food & Drink Training

FOCUS ON TRAINING SCOTLAND • • • • • • •

Developing Skills in the Food & Drink Industry

NFDT, awarded the largest contract for the delivery of Food and Drink Modern Apprenticeships (MA) in Scotland, Offering 10 Career Pathways 453 Modern Apprenticeship new starts 609 Bakery Food & Hygiene candidates 3666 site visits per year 82.7% retention rate against the average 75% Rebranded to National Food & Drink Training (NFDT) Selected provider to develop Scotland’s first Dairy Processing MA

The 2015/16 financial year was the final year of our current funding band arrangements with Skills Development Scotland (SDS). From April 2016 our Scottish Modern Apprenticeship funding has been reduced by 21.5%. Our initial contract award for Modern Apprenticeships 2015/16 was for £718,900 for 444 places. We completed the contract on March 31st 2016 by claiming £732,264 and starting 453 new candidates. Again demonstrating the high regard that Skills Development Scotland has in our delivery and retention rates. Alan Clarke continues to lead on the Skills Investment Plan (SIP) for the food and drink sector in collaboration with the Scottish Government and sector stakeholders ensuring that our voice is heard and needs are considered.

Scotland Modern Apprenticeships in Food & Drink Operations

SCQF

We continue to work with our established partnerships in England through Social Enterprise Kent and Belfast Metropolitan College (N. Ireland) to maintain the delivery of bakery & food hygiene qualifications to more than 791 Food & Drink industry employees across the UK. The breakdown was approximately 37 in Northern Ireland, 145 in England and 609 across Scotland.

Automated Plant Bakery Skills

Level 5

Craft Bakery Skills

Level 5

Dairy Industry Skills

Level 5

Distribution Skills

Level 5

Food Sales and Service Skills

Level 5

We continue to offer, design and develop in conjunction with our partners and industry, funded training programmes and qualifications that are open to all employees within the bakery and wider food & drink sector that lead to nationally recognised qualifications including Scottish Vocational Qualifications (SQA), Industry Proficiency Qualifications (City & Guilds) and Modern Apprenticeships (Improve).

Production and Processing Skills

Level 5

Bakery Skills

Level 6

Food and Drink Operations

Level 6

Supply Chain Skills

Level 6

Food Manufacturing Excellence

Levels 5&6

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SCOTTISH BAKERS ACTIVITIES

Scottish Bakers training successfully rebranded to National Food & Drink Training (NFDT) to maximise the new Food Manufacture Excellence (FME) apprenticeships within the bakery and wider Food & Drink sector. We have secured training with Loch Fyne Oysters, Dawnfresh, A.K. Stoddart and Highland Spring to deliver Lean & Six sigma training through the FME apprenticeship to their manufacturing sites. During this financial year we will review and complete the regulatory process enabling us to offer Food & Drink Operations in Dairy skills at level 2 in Scotland further enhancing the NFDT brand. The quality of our provision was again measured by our awarding bodies and funders and all of our external assessments were again passed with flying colours. One external verifier said: “The flow and level of training and support available is far more than is required by SQA. There is a phenomenal level of passion for the delivery of SVQ’s amongst the centre staff” Helen Johnston SQA Another key measurement is our programme retention rates which are measured by each of our funders. The retention rate is calculated by subtracting the number of learners who fail to complete qualifications from the number of learners who started the qualification initially. This is then worked out as a percentage. Our overall retention rate for the year gave Scottish Bakers a programme success rate of 82.7% against a target of 75.00%. Our consistently high achievement rate has given our funders confidence in our ability to deliver contracts to a high quality standard and maximise the funding allocated. Our contract award for the year 2016 - 2017 totals £758,540 for 455 places demonstrating the above funder confidence.

carry out their course work is a fantastic benefit. Cobbs chose NFDT as they are recognised within the industry and the qualification attained by our employees would benefit the company and their own personal development. The business hoped to achieve a higher level of understanding from their employees, plus develop their self-confidence and skill level. The training has definitely benefited our business in the fact that it is recognised by outside auditors who can see that we are committed to staff development and training. One of our staff members said to me it is the best course he has done and he feels he can relate what he is doing on a day to day basis to what he is being asked on his course work, which makes the learning process enjoyable for him. I would most definitely recommend NFDT to other companies because I found our advisor very easy to work with. He immediately made people feel at ease and was very encouraging and patient with his attitude. Our staff have gained in confidence and work knowledge and feel valued by their company.” Rory Cameron Managing Director, Cobbs Bakery

John Donald Bakery, Portsoy. L-R Graham Wilson, Daniel Lumsden, Ryan Benzie & Training Advisor, Joseph O’Connor

Our collaborative partnerships with SDS and SQA continue to grow through raising industry profile at events such as Skills Scotland, careers fairs, networking events and industry/sector initiatives. “We are a small bakery beside Loch Ness which makes cakes and traybakes from scratch. Our philosophy is that we would not use any ingredient that would not be in our store cupboard at home. The bakery wanted to undertake the training as we felt our employees would benefit from a structured training course with a reputable training body which has a very good reputation within the industry. We value all of our staff and want to develop their potential. The fact that there is no cost to the business other than the time that is provided to allow our employees to

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SCOTTISH BAKERS ANNUAL REPORT 2015/2016

Irving’s Homestyle Bakery, Castle Douglas


SCOTTISH BAKERS ACTIVITIES

Skills Scotland Events

Scottish Bakers rebranded training team National Food & Drink Training (NFDT) were invited to support Skills Development Scotland’s Skills Scotland events in Glasgow and Edinburgh during October and November 2015. The aim of the events is to showcase the Bakery industry to young people and encourage them to think about the careers and positive destinations that the bakery industry and wider food & drink sector have to offer. As the bakery sectors represents 24% of Scotland Food and Drink industry, employing an estimated 20,000 staff, Scottish Bakers aim was to showcase some of our talents and discuss real life case studies using members of our training team NFDT. The team demonstrated how to decorate cupcakes to many of the 10,000 attendees and engaged with the participant’s questions.

Taking part in the events would not have been possible without the help and support of Macphie of Glenbervie supplying the raw materials and icings and Mortons Rolls in Glasgow who made over 6000 cupcakes and distributed them to each venue for the training team to demonstrate. We could not participate in these without the continued support from our members and associated suppliers. Thank You!

7,000

6,000

5,000

4,000

3,000

2,000

1,000

0

Glasgow

Aberdeen

Edinburgh

Attendance at the Events

SCOTTISH BAKERS ANNUAL REPORT 2015/2016

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SCOTTISH BAKERS ACTIVITIES

LIST OF ACHIEVERS - SCOTLAND Argo’s Bakery Janos Bohacs Andras Richard Rab Michelle Sclater Cathrine Sinclair Argyll Bakeries Kacie L Dillard Greg A Grogan Craig Muirhead Ashers Bakery Ltd Kaleigh Jade Gribbens Garry E Mann Susan Proctor Charlotte Robinson Stephanie Maree Russell Lyndsey M Urquhart Laura Young Aaron Wallace Aulds Bakeries Ltd Calum Aitken Eileen Cooper Jackie Dunn Lisa A Gilfillan Ashley Gill Kimberley Hilson Ann Hughes Donna Johnstone George Macdonald Ainsley M Mcgovern Heather Mcintyre Pauline Mckillop Wilma Mitchell Lisa Moffat Stefan Owens Angela Simpson Annmarie Smith Carol Smith Aulds Delicious Desserts Lawrence Alexander Christopher Caird Roy Mcausland William Mckechnie Bakery Andante Richard Anderson Scott Mackenzie Keith David Mcgowan David Webber Bakery Bites Elizabeth Reynolds Beth Brownings Bakery Blair Macsween Bickiepegs Amanda Jane Barron Neringa Jonikaityte Biggar Flavour Elaine Gardner Lynsey Gemmell Hazel Reid Blacks of Dunoon Lauren Aisling Armstrong Carol Burton Sarah-Ann Kernaghan Alison Macintyre Gail Stevenson Border Biscuits Sandra Baird Alan Chan Jason Connor Pearl Margaret Findlay Robert Gilfillan Stuart Graham Robert Halliday Stuart W Harding James Morris Kelly Morris Kristoffer Reid Lesley Seaman John Allan Tervit Graham Turner James White Breadalbane Bakery Gemma Lynda Curston Brownings the Bakers Chloe Murray Campbell’s Bakery Bernadette Brock Rowanne Brock Wendy Duthie Kayleigh Lowe Lauren R Westbury

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Castleton Farm Shop Phoebe T Barber Holly Richards Chalmers Bakery Lesley Mccracken Cobbs Bakery Lawrence Bowcott Marsha Catherine Broadley Kevin Campbell Jose Jgnacio Delgado Teresa Dundas David J Emery Danny Gibbs Kerr Gilchrist Kirsty Anne Lloyd Sheena Lloyd Donald Macpherson Scott Mccormack Joe M B Mcewan Michal Paszek Agnieszka Piotrowska William J Rose Kenneth Wilson Cuckoo’s Bakery Philippa Perriam Kimberley Simmonds Hannah C Vigers Culloden Foods Owen A Greig Nuno Ricardo Santos Oliviera Cheryl Ramona Thom D McGhee & Sons Veronika Berkova Jody Campbell Paulina Garczynska Raimonds Klivis Natalia Legiec Kevin Mctaggart Irina Polakova Vadims Polakovs Dawnfresh Seafoods Ltd Lorraine Brown Jason Carby Paul Logan Jackie Mctavish Helen Rielly Marcin Rolka Thomas Slowey Dobbies Garden World Kathleen Conway Dunbar Community Bakery Marie C Drever Duncans of Deeside Monika Sarvacjz Edinburgh Leisure Stewart Allan Erayner Cumming Marcos Gabarri Eilidh Hanratty Przemyslaw Lenda Andrew D Thompson Express Bakery Alastair Duncan Johnstone Fisher & Donaldson Ruth Allen Morgan Anderson Caroline Margaret Bell Paul Duncan Cunningham Sheila Anne Drummond Ellen Higgs Maureen Londra Morag Lowther Rebecka Provan Gayle Robb Stacy Roseanne F Robertson Kirsty Ann Nadine Westwater Rachel Wilson GH Barnett & Son Jamie Pender Marc Sean Porteous Greenfern Bakery Eveline Denise Gray Kimberley Macleod Aaron Swan Highland Spring Kevin Carr Gareth Robert Cochrane Gillian Glen William Graham

Aneta Kowakowska Ross Mason Daniel Niedzielski Maurcy Niedzielski Lukasz Olchowski Ann Marie Speirs Lilia Tarnowska Daniel Wojtiuk Hovis Ltd Allan Daley David Daly Steven Duff Christopher Gorman James Love Scott Mcaulay James J Mcculloch Craig Milroy Scott Rhodick Robert Shields Daniel Strzelec Irving’s Homestyle Bakery Elaine Carnochan Michelle Coupland Patricia Davidson Alan H Dobie Marion Guy Sally Harper Wilma Henderson Audrey Kennan Brenda Lowrie Kirsty Mccleary Claire Mccormick Michelle Mccune Paulina Serafin Stephen D Trotter Janet Walters

Maclean’s Highland Bakery Dugan Bell Simon James Bremner Jamie Allan Brown John Ellis Paul Richard Macleod John Mcinnes Lynette Patricia Joyce Milne Lisa Roseanne Thomson Main Street Bakery Jacqueline Guthrie Manna House Alisha Bailie Mathieson’s Bakery Ltd Jacqueline Horrocks Karolyn M Hughes Karen Grace Vaughan Adam Williams Samuel Wilson Mortons Rolls Andrew Currie Gary C G Drummond William Edwards Marzena Gruszka Graeme A Hardie Conner G Mcdade Craig Mckinnon Gordon M Mooney Andzelika Pupecka John Paul Shannon Michal Sliwinksi

Murdoch Allan & Sons Mandy Jamieson Isle of Skye Baking Company Tamara Jayne Stockdale Kirsteen Jean Gibb Murrays Bakers Adam Gordon Steven Hill Jeana Wilkinson Pie Bobs J Smith & Sons Lewis Steven Henderson William Chapman Julie Devine PJ’s Kitchen Andrew Duguid Paul Joseph Sandra Stephen Stephen Kirk Karen Elizabeth Shearer James McLaren & Sons Sarah Allison Campbell Murray Premium Bakery Darren Clark Jamieson’s Bakery Morag Imlach R Little Bakers Cameron Andrew Little JB Christie Nicola Heather Reid Reids of Caithness Fiona Bremner JG Ross (Bakers) Ltd Guy N Owens Yisell Mercedes Allan Georgia L Williams Sona Berdyklycheva Valerie Louise Cruickshank Rendall’s Bakery Audrey Hanson Marcos Hoy Eleanor Margaret Ingram Jenna Margaret Sinclair Nicola Jane Kane Angela Margaret Mackie RT Stuart Ellen Louise Muir Martin Lee Dickson Rachel Nicoll Ellen Douglas Elizabeth D Quainton Avril Henderson Ashleigh Sinclair Laura Ellis Henderson Emma F Walker Isabella Lindsay Michelle Linton John Gillespie & Sons Danielle Mcnaught Hamish A Boyd Michelle Mitchell Donna Wilson Connor O’neill Andrea Paterson Johnson & Wood Nicola Ann Sirrell Thomas J Goode Megan Smith Derek Stein Kelly of Cults Mark Murray Stuart Martyn Hendry Lynn Tullis Keptie Bakery RW Scott Darren Johnston William Cochrane Mairi Dick La Favorita Delivered Michelle Docherty Davide Casillo Alan Headley Aaron P Heinemeier Margaret Leggate Loch Fyne Oysters Catriona Mcgregor Stuart Anderson Joseph Paterson Katie Mcnair Joanne Penrice Peter M Mullen Elaine Purdey Mark Woolard Catherine Robb Ellaine Smith Lomond Fine Foods Mary Trolland Nicole Beattie Christine Foote Saltire Patisserie Jordon Morrison M Corson Amy Boyd Sandwick Baking Co Gemma Alison Fisher Sylvia Niven Caroline Orslien Susan Pitkeathly

SCOTTISH BAKERS ANNUAL REPORT 2015/2016

Scotbake Ltd Laura M Cameron Megan E Dalgetty Kellie M Gallie Darren Munro SM Bayne & Co Troy Johnston Stag Bakeries Ltd Monika Agnieszka Andrusiuk Jessica Angela Catterall Timothy Hunter Nadine Occhiochiuso Agnieszka Rogowska Jodie M Sharkey Steven A A Williams The Apple Pie Jessica Forsyth The Bakehouse Café Joe Jack Hendry The Palace Pantry Cara Jane Moore The Wee Boulangerie Sophie R Hutchison The Wee Pie Company Mary Kinninmonth Michael Thomas Lessels Tilly Confectionery Ltd James Duffy Sharon Duffy Rosaland Martin Laura Mccarron William Murray Owen J Polson David A Stoddart Milosz Wariasz Tower Bakery Glenda Badzmirowski Lindsey Ann Clark Claire Emma Edwards Maureen Gilchrist Gemma Longmuir Elizabeth Mary Mcgowan Julie Milner Natasha Nilssen Robina Stirton Uin Foods Mariola Burawska Damien Czarniecki Tomasz Mateusz Czarniecki Przemyslaw Gapski Gavin Grace Anna Kasprowska Barbara Klopocka Slawomir Kolodziejczyk Justyna Koper Robert Liddell Jnr Robert Liddell Snr Edyta Lojewska Tomasz Marek Attila Marosi Thomas Mccue Adrian Piorunowski Anna Rutkowska Piotr Sitniewski Zbigniew Spryszynski Bartlomiej Szwarc Maria Wesolowska Gabriela Wijas Victor Pizza Company Kyle R J Buchanan Matthew Cairney Vincent Cairney Ashley Cooper Jamie Fisher Susan Knox Steven Maiden Walls Bakery Jennifer Louise Hamilton WFM Brown Louise Joan Drever Kathleen Hilton Shiela Russell Jodie Sumner Wholefoods Market Johnathon Jackson Lauren-Nicolle Johnstone Kirsty Watson Ythan Bakery Matthew Smith


SCOTTISH BAKERS ACTIVITIES

LIST OF ACHIEVERS - ENGLAND & NORTHERN IRELAND ENGLISH achievers bar cake Jade Gale Kathryn Kelford Chloe Ann McClatchey Todd Arron McDonagh Donna Saunders Michael Alan Smart Cherilyn Williams BB GROUT LTD Tessa Day Roberta Pain Margaret Sayes BETTYS CRAFT BAKERY Amber Jade Keir Hattie Nicholson Bethany Mae Leah Nolan Jay Shillington BIRDS OF DERBY Rebecca Allen Samantha Barwick Phillipa Brown Alison Czachor Cheryl George Emma Hadley Jade Louise Hubbard Kelly Hurd Nicola Marie Joyce Rhiannon Kohut Emma Lomas Sally Lunn Amy Megill Georgia Parkinson Rachel Phillips Laura Power Hannah Frances Roberts Charlotte Smith Susan Stevens Louise Strickland Jay Taylor Elizabeth Thornton Sally Thurston BRAMHALL BAKERY Sally Higginbottom Anna Charlotte Isherwood BREAD SOURCE LTD Shane Christopher BURGERS OF MARLOW LTD Hollie Wilson Robert Woodbridge BURNS THE BREAD Chloe Chant Aaron Thomas Hayes Michelle Louise Lisk Peter Rose Jake Lee Ward CAKE MAGIC Rebecca Emma Precious COLSTON BAKERY Robert John Arnold Shannon McLoughlin DOBBIES GARDEN WORLD Daniel Barrett DORRINGTONS LTD Emma Catarina Ann Lourenco DUNNS OF CROUCH END Stefanie Michelle Beaton Claudia Garza Sanchez Audrey Jean Hinkins David Munch-Petersen EAST & WEST BAKERY LTD Leanne Elizabeth Hull Deborah Plummer FULLERS BAKERY Megan McCullough Eileen Nevet GEARY’S BAKERIES LTD Colin Birt Michael Dayman Craig Fretwell Mark Hewitt Tahir Mahmood Dale Plumb Robert Leigh Scott Pawel Winiarski

HALLETTS THE BAKERS Sam Halcro HAZLEMERE CAFé & bakery Edward James Whittam HOMEMADE BAKERY Deborah Bagworth Kathryn Dobbs Bernie Hawksworth Daniel West ISLAND COMMUNITY VENTURES LTD Antony North JEMPSONS LTD Michaela Cope Darren Francis Mitchell JH STARBUCK LTD Jessica Bett JOE’S BAKERY Scott Nicholls KINDRED BAKERY Ben Anthony Kindred LA PATISSERIE Marie Theresea Bennett Natasha Fitchew Tina Hollinshead Kerry Mullineux Julie Walker LEE’S BAKERY LTD Robert Morris LF DANGERFIELD Chris Gardner LITTLE BEE BAKERY Rebecca Swift M RAYS BAKERY Michael Brierton Mary Keeley MARSHFIELD BAKERY LTD Maisie Jane Heather Rebecca Mayo Chloe Stevens Original bakehouse William Hopper Park cake bakeries (Bolton) Darryl Moss

THE LITTLE CAKE FACTORY Jessica Dawn Barclay Whitney Charles Lauren Paige Nicholls THE LONDON BREAD & CAKE COMPANY LTD Piotr Zurek The oven door Jamie Simon Fulford Jade Nias TRUE SEASONS AT THE LANCASHIRE BREAD HOUSE Alexander John Martland Truffles bakers & confectioners ltd Teresa Susan Brewer Katie Broad Dominik Drazyk Sam Foster Susan Gee Sam Habgood Martin Jakubis Lorna Lewis Emma Massey Susan Mchoy Karley Ruffles Allan Semakula Ashley Sheppard Ben Sheppard Charlotte Slaughter Rosemary Soper Molly Tompsett Lisa Wilson Truly treats Molly Boyne Victoria bakery Megan Balne Siobhan Bradley Tony Miller Kayleah Smith West country bakery Candice Henley whitecross bakery James Childs

Northern irish achievers ALLIED BAKERIES IRELAND Tony Barnes Wayne Black John Clarke Dempster Desmond Dunwoody Gerard Fox Robert Grochowalski Gary McKeown Mateusz Rudecki ASHER’S BAKING COMPANY Andrew Fletcher CORN DOLLY Caolan Gray Kathleen McCloskey Cathy McComb Pauline McDonald Aaron O’Hare GRAHAM’S DROMORE Matthew McKinstry HOWELL HOUSE Iwona Rzewuska PREMIER BAKERIES Brian Hughes Daniel McGrillen Gavin Sloss THE COUNTRY KITCHEN Rowena Conn Tracey Nugent THE FRENCH VILLAGE Niall Brown Jordan Stewart Matthew Townsley WINDSOR BAKERY Fiona Anderson Linda Bloomer Aimee Crothers Joshua Daly Sharon Donnell Lorraine Drummond Rachel Edwards Gordon Gray Linda Hudson Lukasz Kicka Joanne Mathers Sheila Neill Esther Scott

READY BREADY DOUGH Molly Yvonne Richard c swift ltd Molly Breakwell ROSE-MARIE’S CAKES & SUGARCRAFT LTD Rebecca Eccleston Bryony-Mae Fellows Rajkirn Moom ROSE’s the bakers Seuranie Johnstone Katie Peach Amy-Jo Procter SMITHS THE BAKERS Joe Gray ST MARYS BAKERY Danielle Fowler TAYLOR’S TRADITIONAL BAKERS LTD Christopher Raymond Grove Joshua Luff THE BREAD BASKET Aimee Masters THE CORNFIELD BAKERY Jordan Hook THE COttage bakery Daniel John Holland THE LANTERN SHOP/BAKERY Sarah Reynolds

GLENMORE BAKERY Connor Richard Lee Jeromson HAIGH’S MASTER BAKERS James Muir

SCOTTISH BAKERS ANNUAL REPORT 2015/2016

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SCOTTISH BAKERS ACTIVITIES

TRAINING OVERVIEW - ENGLAND

“After watching my colleague Arron Cook complete his level 2 qualification in Baking Industry Skills I enquired about the possibility of undertaking the level 3 qualification. The course is not only valuable from a working methods point of view, but also with regards to acknowledging the needs of those around you and their own learning and developments requirements. I feel that the NFDT training advisor not only covered the required training and development to complete the qualifications criteria, they also added value to the business and myself, through their extensive knowledge of the baking industry. With the help of and support of my training advisor, and that of my employer, this has been an ultimately valuable and rewarding experience.” James Whittan Hazelmere Café We are delighted to report that the England contract values have continuously grown over the last five years from £251,000 in 2012/13 to £489,877 in 2015/16, an increase of £238,877! The contracts for 2016-2017 are different from any previous year, as they are only for nine months (Aug 2016-March 2017) and our combined contract value is £337,329. This is due to the introduction of the Employer Levy and the New Trailblazer Apprenticeship Standards which replace the current Modern Apprenticeships, which comes into effect on 1st April 2017. This will be the last year that we are part of the consortium. From April 2017 all training providers must have their own contract with the SFA to deliver to non-levy paying employers. “I was unsure when we first decided to take on an apprentice, but I am so pleased with the standard and the quality of the training given by our training advisor and National Food and Drink Training” Richard Copsey Owner of Holwhites Bakery Holtwhites Bakery now has two candidates, Kesja Harwood and Raphaelle Johnson, both of which are going through their Level 2 Craft bakery qualification with the National Food and Drink Training. Both Kesja and Raphaelle are doing amazingly well and always go the extra mile with every task that they are set.

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SCOTTISH BAKERS ANNUAL REPORT 2015/2016

L-R: Arron Cook, Jim Wittan & Dorothy Stubley of Hazelmere Cafe & Bakery

We have achieved the on-going growth through the performance of our delivery and have exceeded our monthly targets, set by the contract holder, Social Enterprise Kent (SEK). We are delighted to welcome 169 new starts which will see us carry out more than 2000 visits throughout the country. Our team increased to three full time training advisors in November 2015 to accommodate the increased demand in our brand of blended workplace training. Our three part-time training associates remain, however their workloads have reduced. Our partnership with the Craft Bakers Association (CBA) continues to provide benefits for both associations and they continue to promote our offer to their members as their preferred supplier of bakery training. We continue to attend Bakers Fair events, Supplier events and industry networking meetings to promote our services throughout the Food & Drink sector.

events

event ATTENDED

June 16

ABST Conference

Sept 15

CBA Board Meeting

Oct 15

Bakers and Butchers Fair

Oct 15

BSB Conference

Jan 16

Scottish Bakers In-house Training

Feb 16

CBA Northern Dance BAKO North Western Tour

April 16

Exhibited at Foodex


SCOTTISH BAKERS ACTIVITIES

TRAINING OVERVIEW - NORTHERN IRELAND

“The IPQ Programme has been the single most effective training programme used within Allied Bakeries Ireland over the past five years. Our goal was to have multi skilled flexible employees who could work across all areas. This benefited the business as we could flex our resource pool more effectively as volumes fluctuated. Given our business has 24/7 Production across six plants we need to have skilled employees available so obviously a flexible pool helps us to do this.”

Above Photo Staff from Hovis Belfast, proud to be the first L3 Food Manufacturing Excellence achievers with NFDT in Northern Ireland

Laura Mullholland HR Manager, Allied Bakeries Belfast Northern Ireland has seen our training offer grow to the following new companies: Grahams Dromore, Windsor Bakery and Country Kitchen adding another 38 candidates to our programme. We continue our rewarding status as the preferred training partner of the Northern Ireland Bakery Council (NIBC) and continue our partnership with Belfast Metropolitan College to deliver Modern Apprenticeships. 37 candidates achieved their Modern Apprenticeships consisting of vocational training and essential skills during the last financial year. “Asher’s Baking Co. has benefited tremendously from enrolling its apprentice bakers in the IPQ training provided by Scottish Bakers. We now have an enthusiastic and skilled team that can help our company grow and develop its staff.”

TRAINING OVERVIEW - REPUBLIC OF IRELAND We have been asked by the Flour Confectioners & Bakers Association (FCBA) to submit a proposal to the Irish government to set up a Bakery Apprenticeship programme. We are working on a submission in partnership with SOLAS (Further Education & Training Authority) and Quality & Qualifications Ireland (QQI) and the FCBA for a two year apprenticeship with independent assessments and specialist training provided by suppliers to the sector.

Daniel McArthur Owner of Asher’s Baking Company

Andrew Flanagan, Gareth Ferguson & Andrew McBride of Ashers Baking Co. Paulette Downing & Linda Edwards of Windsor Bakery, Banbridge

SCOTTISH BAKERS ANNUAL REPORT 2015/2016

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SCOTTISH BAKERS ACTIVITIES

WORLD CHAMPIONSHIP SCOTCH PIE AWARDS 2016 • 530 products were entered in the 2016 competition • By 103 of the nation’s best butchers and bakers • Judged by 51 experts & football legend Jim Leishman • 10 category winners selected • But only ONE World Champion Scotch Pie Scotland’s top crust butchers and bakers were on tenter-hooks as their best products were delivered into the hands of the judges of the 17th World Scotch Pie Championships. Judging took place at Carnegie Conference Centre, Dunfermline on Wednesday 11th November 2015. This year’s competition had over 100 butchers and bakers from all over Scotland deliver more than 500 of their best pies, and savories to the Carnegie Conference Centre where they battled it out for pie supremacy. In addition to Scotch pies, contestants entered their best sausage rolls, speciality savouries, Scottish football pie, apple pie and savouries including, for the first time ever, a haggis category. The competition aims to highlight bakers and butchers that create top quality artisan pastry products. The competition is designed to both reward excellence and challenge the industry to raise the bar. The winner of the Scotch Pie category is declared as WORLD CHAMPION. 200+ hopefuls attended the awards luncheon at the Westerwood Hotel in Cumbernauld, hosted by TV presenter Carol Smillie. With each worthy category winner announced, the event came to an ecstatic conclusion when The Kandy Bar of Saltcoats were crowned Scotch Pie World Champions. Thanks go to BAKO Northern and Scotland who again sponsored the competition.

World Scotch Pie Championship The aim of the World Scotch Pie Championship is to continue to raise the quality of savoury / pie products sold throughout Scotland. I was honoured to be asked

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SCOTTISH BAKERS ANNUAL REPORT 2015/2016

Rona & Stephen McAllister of The Kandy Bar

to be the Head Judge, taking over from Robert Ross who had been looking after the competition from its concept. The number of entries increases year on year which goes to show how successful the competition has become as every single entrant strives to become the “World Scotch Pie Champion”. We have a good depth of judges with a wide range of experience which ensures consistency across all of the product ranges. The judges are rotated around different product categories every year which also provides a fairness to the judging. The mystery shopping element ensures that the products entered into the competition are the same as the ones we can all buy every day of the week. The range of products in the competition are constantly evaluated to ensure that we have the right range with a macaroni pie category being added for the 2017 awards. There is a huge amount of background work goes into making the competition the success which it truly is and to see the elation on the winners faces when they are announced in January makes it all worthwhile. Ian Nelson Head Judge

Category

2016 Diamond award winner

Football Pie

Bruce of the Broch

Steak Pie

Brownings the Bakers

Hot Savoury

Nevis Bakery

Cold Savoury

Ballards Butchers

Haggis Savoury

Foston Fine Meats

Vegetarian Savoury

Macdonald Bros

Sausage Roll

Thomas Johnston

Bridie

W.F. Stark

Apple Pie

Boghall Butchers


SCOTTISH BAKERS ACTIVITIES

SCOTTISH BAKER OF THE YEAR LAUNCH Singing sensation Michelle McManus took on STV’s David Farrell and Clyde 1 stars Diane Knox and Cassi G in a unique challenge to professionally ‘ice, frost and fill’ as many empire biscuits, cupcakes, pineapple tarts and yum yums as they could to mark the launch of the 2016/17 Scottish Baker of the Year competition. The launch event took place at reigning champions McGhee’s Bakery in Glasgow. Michelle, David, Diane and Cassi were put to the test under the eagle eye of Gordon McGhee and competition ambassador, couture cake queen Mich Turner MBE. Prior to the official launch of the competition, key sponsors, partners, Scottish Bakers Board Members and guests of McGhee’s Bakery gathered at the Trades Hall in Glasgow for an informal dinner.

categories. Judging day saw 110 bakers deliver 600 of their most popular scones, loaves, savoury items, morning rolls, individual cakes and biscuits for judging by the professionals whose job it was to decide upon the best six products in the land.

With the launch event complete, voting had officially opened. Over 15,000 customers from across Scotland voted for their favourite bakery products across six

This year’s competition also saw the addition of the Manufacturer of the Year award which saw a modest amount of entries.

15,000

WHOLESALE BAKER

CUSTOMER VOTES

1

RETAIL CRAFT BAKER

WHOLESALE BAKER OF THE YEAR

BAKERY PRODUCTS

FROM

BAKERS

1

24

NATIONAL WINNERS

1

8

HEAD JUDGE

JUDGES

1

CRAFT BAKER OF THE YEAR

NATIONAL OVERALL WINNERS

SCOTTISH BAKER OF THE YEAR

110

50

CRAFT BAKER

6

OVER

600

1

RETAIL CRAFT BAKER OF THE YEAR

SPECIAL AWARDS

28

BUSINESS AWARD ENTRIES

12

HIGHLY COMMENDED

98

REGIONAL WINNERS

SCOTTISH BAKERS ANNUAL REPORT 2015/2016

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SCOTTISH BAKERS ACTIVITIES

SCOTTISH BAKER OF THE YEAR JUDGING Judging over 600 products is no easy feat. Behind the scene, a countless number of hours are spent co-ordinating and organising the safe and timely delivery of over 600 products, spanning 110 Bakeries all over Scotland and the Islands. Each product is coded for anonymity and placed in their correct category for judging. Over 50 expert judges have the dubious task of critiquing each product based on a set of strict criteria. Every year I look forward to heading the judges evaluating the best bakery products that are available from Scottish bakers. The procedure and process of judging is reviewed every year, as is the means of product evaluation. The objective is to ensure consistency of judging coupled with credible evaluation. Evaluation of the process behind the baked goods competition starts after each year’s competition day in April. All comments received on judging day by team leader and individual judges are reviewed with a view to implementing at the next SBOTY baked goods evaluation.

This worked well and with some fine tuning may also form part of the 2017 evaluation. The great thing about the Scottish Baker of the Year evaluation is that entry is by customer vote.The standard of goods received is generally very good and seems to improve each year. Every year unfortunately I see products being evaluated that are clearly not as the baker intended and would never have received customer acclaim, which is disappointing. I agree that only products from daily production should be entered, but would encourage entrants to take a little extra time in selection.

Going forward I’m looking forward to In 2016 the small cake class was evaluated in a different way. seeing all the wonderful bakery products The evaluation was split into two categories with the sale enter the next Scottish Baker of the Year price of the cake being the benchmark. Competition; who will take the 2017 title?? Robert Ross Head Judge

The 2016 team of judges


SCOTTISH BAKERS ACTIVITIES

SCOTTISH BAKER OF THE YEAR AWARDS 2016/17 “I am absolutely delighted, shocked, stunned…WOW! to have taken the World Scotch Pie title for the second time in January and now to take the title of Scottish Baker of the Year, words cannot express how delighted I am.”

The Kandy Bar wins Scottish Baker of the Year 2016/17

Stephen McAllister The Kandy Bar Combined with Scottish Bakers Annual conference which was held on 6th & 7th of May in the Glasgow Crown Plaza, over 470 guests celebrated the success of: 84 Regional Winners, 32 National Winners and two special awards. The grand finale saw ten of the top bakers in Scotland shortlisted for the Scottish Baker of the Year Award with The Kandy Bar of Saltcoats crowned the eventual winner of this prestigious award.

Scottish Baker of the Year Finalists

This year’s competition also saw the addition of the Manufacturer of the Year award which was won by Carr’s Flour Mills Ltd.

AWARD WINNERS Scottish Baker of the Year 2016/17

The Kandy Bar

Craft Baker of the Year

Mimi’s Bakehouse

Retail Craft Baker of the Year

The Kandy Bar

Wholesale Baker of the Year

Reids of Caithness

Manufacturer of the Year

Carr’s Flour Mills Ltd

Best Biscuit in Scotland

Border Biscuits

Best Bread in Scotland

JG Ross (Biscuits) Ltd

Best Individual Cake in Scotland

Harry Gow Bakery

Best Morning Roll in Scotland

JB Christie

Best Savoury in Scotland

Harry Gow Bakery

Best Scone in Scotland

Irvines Bakers & Confectioners

Special Award: Best Buttery in Scotland

The Hame Bakery

Special Award: Best Potato Scone in Scotland

John Gillespie & Sons SCOTTISH BAKERS ANNUAL REPORT 2015/2016

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SCOTTISH BAKERS ACTIVITIES

SCOTTISH BAKERs annual conference

480

40

15

1

1

2

Guests

Exhibitors

Presenters

Day of Exhibitions

Day of Seminars

Award Evenings

Scottish Bakers is a wonderful ambassadorial body and will lead our industry from strength to strength in terms of recognition at the ‘highest tables’ and providing embedded support for Bakers large and small. Their Conference of the Year award was truly deserved. Mark Tomlinson CEO, BAKO North Western Group

The Scottish Bakers Annual Conference remains the flagship event of the year for the association. In December 2015 Scottish Bakers was delighted to win the top prize in the Conference Development Category at the UK Association Awards. The Awards judges were looking for the development of superior content, design, marketing, sponsorship and delegate & sponsor experience. The award recognised all of these areas taking into account the increased value to stakeholders, association members and growth year on year of the conference. The Scottish Bakers entry for the 2015 conference had this in abundance.  The 2016 conference saw Scottish Bakers build on the award’s success as once again members and industry supporters gathered at the Crowne Plaza in Glasgow on the 6th & 7th May. This year’s event saw a record number of attendees, with over 350 attending the regional awards and conference and over 470 attending the ‘Oscars of the bakery sector’, the national Scottish Baker of the Year Awards on the Saturday evening. From 2pm Friday 6th May through to 2am Sunday 8th May saw Scottish Bakers host a non-stop programme of inspiring and informative speakers, exhibitors and entertainers who truly reflected the conference theme - Future proofing the industry.

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SCOTTISH BAKERS ANNUAL REPORT 2015/2016

Past President George Ross

Michelle Phillips

Past President John Gall

Mark Tomlinson


SCOTTISH BAKERS ACTIVITIES

Friday welcomed the opening of the outstanding Supplier Showcase Exhibition which featured 39 exhibitors who did not hold back in their efforts to impress the conference guests. The range and standard of each exhibitor gets better and better each year.

James Withers

Daniel Carr

Tom O’Toole

Colin Cloud

Mich Turner MBE, did an outstanding role as compere. She flawlessly and professionally ensured the programme of events ran like clockwork.

FRIDAY Exhibition Opens 125th Scottish Bakers Conference Official Opening Evening Drinks Reception Opening of Conference Presidential Welcome Civic Welcome - Glasgow City Council Dinner Scottish Baker of the Year Regional Awards

JC Jeffrey

SATURDAY Exhibition & Registration

The Great Scottish BAKORY Off! Presidential Welcome Conference Partner Welcome Address Shaping the Future - James Withers, Chief Executive, Scotland Food & Drink Future Opportunities - Juan-Carlos Jeffrey, Vice President (US) Food & Drink, Scottish Development International Creating the Future - Scottish Bakers Champions The Future Starts Here! Tom O’Toole The Future of Scottish Bakers - Alan Clarke, Chief Executive Believe in the Future - Colin Cloud, Forensic Mind Reader Presidential Drinks Reception Scottish Bakers Life and Honorary Member Awards Presentation Presidential Installation Presidential Banquet Scottish Baker of the Year Awards 2016

Gordon & Ian McGhee

Scottish Bakers Annual Conference takes months of planning. We want to make sure our members are given the opportunity to meet like-minded people, where ideas are sparked and experiences are shared; to be inspired and entertained, to laugh amongst friends and raise a glass to success; to gain insight and knowledge to ‘Future Proof Your Business’. SCOTTISH BAKERS ANNUAL REPORT 2015/2016

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SCOTTISH BAKERS ACTIVITIES

PRESIDENTIAL INSTALLATION 2016-2018 Craig McPhie of McPhie’s Craft Bakers in Glasgow was installed as the President of Scottish Bakers at the 2016 conference, taking over from John Gall for a two year term, during which time he will take a leading role in helping to promote and steer the sector internationally, nationally and locally. McPhie’s Craft Bakers was established in 1973 by Jim McPhie and Craig joined the business in 1985. As a partner and Master Baker himself, Craig is passionate about the industry in Scotland and was keen to take up the role as President of Scottish Bakers at this challenging time for the sector. In an emotional inaugural speech, Craig thanked his father Jim and his wife Lesley for their support and advice over many years “I have been passionate about our industry since the day I can remember. Even before I started primary school, I was going into the bakery to see Dad, taking the empty glass bottles out the milk crate then turning it upside down so I could stand on it to reach the old wooden table. I’d take my special wooden pin (which was not quite as thick as the others allowing my wee hands round it) and I’d help Dad pin out that days roll production. Happy Days indeed - and cheap labour for my Dad. So it is with real delight that I am stepping up at this challenging and exciting time to be President of Scottish Bakers. I am looking forward to working with the Scottish Bakers team and my peers to support our sector and bring growth and prosperity to us all.” Craig McPhie

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SCOTTISH BAKERS ANNUAL REPORT 2015/2016


SCOTTISH BAKERS ACTIVITIES

NORTHERN DANCE 2015 Scottish bakers in the North of Scotland gathered together for the Scottish Bakers Annual Northern Dance which was held at the Kingsmill Hotel, Inverness on Saturday 24 October 2015. Over 80 guests enjoyed a sparkling drinks reception, followed by a sumptuous three course meal and entertainment by Highland folk rock favourites TORRIDON. Regional Chairman, Fraser Gow hosted the dance and with his warm wit and style created a welcoming evening for all to enjoy. During the evening Fraser welcomed Past President Lewis Maclean and his wife Dianne, who were representing the President of Scottish Bakers John Gall; Alan Clarke, Chief Executive of Scottish Bakers; and also Past President George Ross George Ross who, as well as winning Retail Baker of the Year at the 2015/16 Scottish Baker of the Year Awards, had also recently been recognised for his contribution to the bakery industry at the Bakery Industry Awards in London. After dinner Fraser delivered his Welcome Address before inviting Past President, Lewis Maclean on stage to give the Presidential Address on behalf of John Gall. During this address Lewis surprised George Ross by inviting him on stage to formally congratulate him on his recent Outstanding Contribution to the Baking Industry Award. George has worked in the bakery industry from the age of 10, set up his own business as a young man and has turned it into a major business employing more than 300 people with a turnover in excess of £11m. George very graciously accepted a Crystal Decanter presented by Lewis before entertaining the guests with stories from his past. His trophy cabinet is indeed looking healthy. Alan Clarke, Chief Executive then delivered a short presentation on the work of Scottish Bakers over the past year. Following these more formal proceedings, TORRIDON then took to the stage and it wasn’t long before the dance floor was full. The dance was once again a very enjoyable evening and the feedback we received was that a wonderful time was had by all.

Fraser & Anna Gow

Ian Dawson with Nicky & Garry Mann

Kyle Rodgers, Ewan & Jenna McDill, Alexis Craig

George & Betty Ross

Karen Dawson & Pamela Chalmers SCOTTISH BAKERS ANNUAL REPORT 2015/2016

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SCOTTISH BAKERS ACTIVITIES

SCOTTISH BAKERS PRESIDENTIAL GLASGOW DANCE 2016 “What a fantastic evening. I have to say that Michelle was on fire, her singing voice was faultless and she was very quick witted. Definitely had our table in stitches! The Blondie tribute band were very good and kept the dance floor busy. All in all another brilliant night with many great friends. Thanks Scottish Bakers.” Linda Hill, Murrays Bakers, Perth It is without doubt that live entertainment from Dirty Harry at the Glasgow Presidential Dance on Saturday 27th February 2016 captured the rapture of Blondie and was one of the main highlights of our 2016 event. With stunning looks, Sarah, as Debbie Harry, backed by some of Scotland’s finest musicians, had our dance floor packed. Media presenter Michelle McManus hosted this key event in the Scottish Bakers Calendar. Nearly 300 guests enjoyed a drinks reception, followed by a luxurious three course meal, a hilarious Heads or Tails game, compered by Michelle, a raffle and then an auction in aid of the Scottish Bakers Benevolent Society and the Make a Wish Foundation, which was generously supported on the night.

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SCOTTISH BAKERS ANNUAL REPORT 2015/2016

Scottish Bakers staff and guests

Carr’s Flours Mills & Guests


SCOTTISH BAKERS ACTIVITIES

125th anniversary ball saturday 3rd september sheraton grand hotel & spa 2016 marks the 125th Anniversary of Scottish Bakers (formerly SAMB) and to celebrate a Gala Dinner was held at the Sheraton Grand Hotel & Spa, Edinburgh. 300 guests gathered to enjoy an evening light on speeches and heavy on entertainment, hosted by TV’s Carol Smillie.

L-R: Lord & Lady Provost of Edinburgh, Lesley McPhie, President Craig McPhie, Carol Smillie, Mich Turner MBE, Janet Carr, Brian Irwin, Moira Irwin, Sue Gibson, Alan Clarke

Guests gathered for a champagne drinks reception generously sponsored by Reynards with music provided by the Erskine Quartet, before being seated for dinner at Sheraton Grand Hotel. Carol took to the stage to welcome guests and invited the pre-dinner speakers to the stage, who included the Lord Provost of Edinburgh, Donald Wilson, whose father was a baker, Scottish Bakers President, Craig McPhie, Allan Burns, Sales Director at Carr’s Flour who presented President Craig with the Scottish Bakers tartan, Mark Tomlinson, CEO of BAKO North

Western Group and Scottish Bakers CEO, Alan Clarke who proposed a toast to all of the Past Presidents of the association. Alan Clarke also took the opportunity to debut a multimedia presentation charting the history of the association and its many achievements. The legacy film takes you through the incredible journey over the last 125 years whilst also highlighting the deep routed traditions, family values, work ethic and passion of the bakery sector in Scotland! The film is can now be viewed on our website:

www.scottishbakers.org/celebrating-125-years-scottish-bakers SCOTTISH BAKERS ANNUAL REPORT 2015/2016

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SCOTTISH BAKERS ACTIVITIES

After dinner saw the official presentation of the Scottish Bakers Anniversary Cake. Douglas McCabe of Südzucker UK joined President Craig McPhie on stage to thank Master Craftsman Robert Ross who made the masterpiece now proudly on display at Bakers House. The evening’s official proceedings were drawn to a close as Past President Alan Stuart addressed the assembled guests with a heartfelt speech. Alan’s great great grandfather James Stuart was one of the founder members of the SAMB so it was a fitting end before the evening’s entertainment began.

Host Carol Smillie

Fantastic entertainment was provided on the night by The Red Hot Chilli Pipers, Michelle McManus and the Donnie Munro Band. Guests danced into the wee small hours in true bakers style! Lord Provost of Edinburgh

Mich turner mbe receives a life member award “Thank you for inviting me and Phil to be a part of such a magical evening and for honouring me as a Life Member of Scottish Bakers. It was such a surprise and honour. Thank you.” Mich Turner MBE

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SCOTTISH BAKERS ANNUAL REPORT 2015/2016

Past President Ian Hay OBE and Milly Hay


SCOTTISH BAKERS ACTIVITIES

A VERY SPECIAL CELEBRATION DESERVES A VERY SPECIAL CAKE “The association means everything to me. Scottish Bakers is so important and they do a wonderful job for their members. So this is a great celebration” Robert Ross Scottish Bakers Honorary Member, Robert Ross has spent over 400 hours creating an incredible six-sided cake to mark the 125th Anniversary of Scottish Bakers. The cake’s panels are made from an icing pattern so thin and delicate that you can see through it. The icing panels were all done by hand and the slightest touch could shatter this wonderful cake. The skill and hard work Robert put in was absolutely incredible and the cake is now proudly on display at Bakers House for current members and generations of future members to come and take a look.

SCOTTISH BAKERS TARTAN As a special gift to mark 125 year of Scottish Bakers, Carr’s Flour Mills registered an exclusively designed tartan. The unique tartan design reflects the fine-looking purple, green and yellow hues featured in the Scottish Bakers logo.

“We decided to present a gift to Scottish Bakers and our customer base as a thank you for their loyalty and support. We have ended up with an absolutely fantastic tartan that all bakers should be very proud to wear.” Allan Burns Carr’s Flour Mills

SCOTTISH BAKERS ANNUAL REPORT 2015/2016

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SCOTTISH BAKERS GROUPS


SCOTTISH BAKERS GROUPS

SCOTTISH BAKERS EXPORT GROUP CHAIRMAN’S STATEMENT The Scottish Bakers Export Group has continued to add members and momentum over the last 12 months in a steady fashion.

Martin Lightbody Export Group Chairman

Although very much in its early stages we have had great support from our Stakeholders, Scottish Development International, Scottish Agricultural Organisational Society and Scotland Food & Drink who have attended the meetings and are very much bought into our medium to long term strategy. We are in the process of appointing a dedicated Global Advisor and we have taken learnings from the successful model that Scottish Dairy have implemented. Membership includes bakeries from the central belt to as far as Orkney and Caithness and I am very much hoping to see excellent growth in Scottish Bakery export in the next 12-18 months. Martin W. Lightbody Chairman

“Scottish Bakers Export Group members have continued to benefit from the SF&D Export Plan and in-market specialist team over the last year, along with wider SDI support - moving forward individual company export ambitions and working together to identify opportunities for a collective approach.” Susan Beattie Head of Food & Drink and Textiles Scottish Development International The Scottish Bakers Export Group goes from strength to strength. Since the formation of the Export Group back in 2015 the group has increased its numbers to represent ten Bakeries.

Within this time, we have established strong relationships with SDI and the In-Market Specialists who are based in key export capitals all over the world: France, Dubai, Germany, Canada, USA West Coast, USA East Coast, China, Hong Kong, Singapore, Japan & Russia. The group benefits from: • • • • • • • • • • • •

Dedicated Scottish Baker Resource Having its own Hero Product Brochure Up-to-date Market Intelligence Regular meetings, updates and sharing of information & contacts Invited speakers and specialists Business support and advice around export Product development, innovation and advice Labelling requirements and translations Trading opportunities PR opportunities Calendar of international exhibitions and events Learning journeys

While steady progress has been made in 2016 we are working with key partners and trade associations to drive forward opportunities for the Bakery Sector. SCOTTISH BAKERS ANNUAL REPORT 2015/2016

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SCOTTISH BAKERS GROUPS

40 Group The 40 Group AGM took place on 26th August 2016 within Bell’s Food Group in Shotts. Chairman Graeme Ford, Director of Premium Bakery, carried out his final formal duties before handing over to Alison Gilfillan of Bell’s Food Group. Alison was unanimously elected as the 2016-2018, 40 Group Chair. The 40 Group provides invaluable friendships and networking opportunities engaging with fellow bakers. Commenting on her appointment, Alison said: “It will be a great challenge for me and I feel honoured and privileged to have been given this opportunity. My initial plans included raising the profile of the 40 Group and trying to reach out to employers who aren’t already involved. I will continue to liaise with our industry supporters to give 40 Group participants the opportunity to gain fantastic learning experiences that make a real difference.” The highlight of 2016 was undoubtedly the study tour to Verona! The group were given the opportunity to visit the well-respected POLIN Factory and learn the secrets of Italian craft bakery. Invited and sponsored by Brook Foods, it was an educational three day visit.

“The Polin visit was very interesting and informative. The flour mill was impressive, I learnt things I didn’t know about flour grains” Dean Lawrence Goodfellows of Dundee Ltd

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SCOTTISH BAKERS ANNUAL REPORT 2015/2016

“The study tour has been fantastic, as well as being great fun and highly educational” Russell McGhee D McGhee & Sons Ltd


SCOTTISH BAKERS GROUPS

No. 2 region bakers We are proud to be the only region who still hold meetings with our members of No. 2 Region Our meetings are held at George Ross’s bakery and we have a bowl of soup and sandwich, which is always a pleasure to enjoy, while chatting about any issues we have within our industry. We discuss any environmental issues, pay structure, price increases and try and forecast any things happening in the future, which would affect our business.

Pamela Chalmers Chairperson Region 2

One of our outings was to Brewdog to see round their premises and hear all about their expansion plans. We were treated to dinner at Mike Gillan’s house and Dawn cooked up a lovely meal for us to enjoy. Unfortunately we didn’t have a golf outing this year, but it’s always good to get out in the fresh air and brush off the flour and enjoy a few rounds of golf. Although we don’t meet too often, we are all at the end of a phone to give help and support to any of our bakery members. Pamela Chalmers Chairperson Region 2

Northern Dance, Aberdeen 2014 SCOTTISH BAKERS ANNUAL REPORT 2015/2016

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SCOTTISH BAKERS GROUPS

SCOTTISH BAKERS CENTENARY CLUB The Centenary Club was set up following the SAMB 1991 Centenary Year celebrations. The comradery created between working and retired members of the Scottish baking industry during that year, in particular setting up the fantastic working bakery and shop at the Royal Highland show, led to the thinking that a Club for retired members would be a good idea, both to keep them in touch with what was going on in the industry and to give them a forum for meetings for lunch at which guest speakers could speak on matters of interest, as well as visits to places of interest. Three Past Presidents served as the first convenors of the new Centenary Club: George Robertson, Sector 1 (north); Ian Terris, Sector 2 (south east); and Jim Lamond, Sector 3 (south west). Brian Tudor, a former director of Chancelot Flour Mill, was also heavily involved and for many years held a Centenary Club get-together during the annual conference at Peebles. Current convenors are respectively Fay Somerville, Robert Ross, and Jim Brown. An annual all-sectors lunch is held at the Hunting Tower Hotel, Perth, organised in recent years by Fay Somerville. Sadly we lost Ian Terris, Jim Lamond and his wife Margaret in the last year and are thankful that they were at the 2015 all-sectors lunch along with Centenary Club members from all areas.

Members enjoy the Joint Centenary Club lunch in May 2016

Visits have been arranged to places of interest, such as the Scottish football museum at Hampden, and to bakery businesses, including: Tunnocks (you get two hair nets on arrival, one to wear and one to put samples in during your tour!); Stephen’s, with Andre’s motto ‘baking with passion’ being truly demonstrated; McGhee’s superb new bakery, with fabulous bacon (crispy) rolls for lunch: Aulds Delicious state-of-the-art dessert factory in Inchinnan and excellent products, together with many events in the north of Scotland. 25 years on, there is still a great desire for retired members to meet, and the Christmas and all-sectors lunches are still a very popular way of meeting up with old friends and making new ones. We are grateful to Alan Clarke and Scottish Bakers for the practical and financial support they give to our activities and for the interesting updates Alan gives on the work of the association at our lunches. We were also pleased that the current President Craig McPhie’s first official event was our 2016 all-sectors’ lunch in Perth. Our next event in central Scotland is our joint Sectors 2 and 3 Christmas lunch at Haggs Castle Golf Club and a visit to Carr’s flour Mill in Kirkcaldy is also planned for the New Year. Information on all future Centenary Club events will be sent to members via Scottish Bakers. New members are always welcome - if you know of someone retired or about to retire, encourage him/her to contact the local Convenor or Scottish Bakers for further information. Jim Brown

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SCOTTISH BAKERS ANNUAL REPORT 2015/2016


MEMBERSHIP SERVICES

MEMBERSHIP SERVICES As part of Scottish Bakers commitment to support all of our members we have negotiated and financed various agreements with reputable services that WE KNOW directly benefit your business. Thorough discussions with bakers up and down the country, the range of services we provide reflect your feedback and needs. Many of these services provide instant savings, while others provide advice and a quality assured service that in the long run will save ££££’s Currently over 50% of our members take advantage of these benefits, saving them time, stress and cost.

“The support of Lindsays brought about a resolution that, although difficult, has allowed our company to move on. Having a 3rd party dealing with the issue kept the matter less personal for us and the employee. I know many members have benefited from using the Lindsay’s service and we cannot recommend it enough!” Graeme Ford Director, The Premium Bakery Lindsay’s Employment Law responded to 518 individual calls providing a saving of £188,727 to more than 80 businesses who used this invaluable service

Scottish Bakers Membership Benefits: Employment Law HR advice Utilities Training Legislation Health and Safety Legal Compliance Audits - Salsa - BRC Furniture Design Business Suppliers Print & Design Business Gifts Catering Fuel Medical Health Care Plans

Easy Recruit

Occupational Health

Our affiliation with Scottish Bakers has been a great success to date. We actively supply to 12 members with a turnover in excess of £3m providing savings in excess of £250,000.

R & D Tax Benefits

The effect Management of Flexible labour has seen our clients save over £1,000,000 in the last year and as the challenge and pressure of the increase in National living wage we predict a significant increase in savings between now and 2020.

Policy

Insurance

££££’s of savings to be made, are you taking advantage? SCOTTISH BAKERS ANNUAL REPORT 2015/2016

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MEMBERSHIP SERVICES

They offer a wide range of services including insuring commercial and professional businesses of all sizes from small bakeries through to large production bakeries. Range of their services: ‘Arthur J Gallagher Ltd is one of the top independent insurance brokers in the UK.’

‘Up to 49% off Fleet Wide Cover to all Scottish Bakers Members’

• Business Interruption • Directors & Officers • Employers / Products / Public Liability • Property / Credit, Warranty & Indemnity Insurance • Cancellation & Abandonment • Latent Defects The AA is one of the UK’s most trusted brands and one of the most popular providers of breakdown cover. The Scottish Bakers AA Discounted Breakdown Cover can offer: • Roadside Repair or Recovery • Transportation of vehicle & passengers • Accident Management Easy Recruit is the recruitment partner offering temporary or permanent recruitment solutions. They are the main supplier to the Scottish Baking industry. Service benefits:

‘Scottish Bakers members will receive 20% discount from their fixed rates’

• significant time savings, transparency, protection against illegal workers • prepare for all audits announced or unannounced. • The software that offers real time management information, empowers businesses with data to make budgetary decisions, control, measure and monitor costs by department or location. We understand that fuel can contribute significantly to your operating costs, ESSO will deliver a commodity based pricing package that offers a very competitive price for diesel.

‘Up to 8p per litre saving (compared to the UK average)’

Bakers fuel card can offer: • No Card Fees • Up to 8p per litre saving (compare the UK average) • Access to an Extensive Network in the UK and Europe • Manage Your Vehicles in a Click You can also collect Tesco Club Card points across the ESSO network in the UK saving you even more money. FoodChain Europe, is an authority on advising food businesses in meeting their legal compliance. With legislation compliance more important than ever, this service gives our members access to expert advice, when needed, through a telephone and email helpline. Free helpline service & Access to expert advice in the following areas:

‘No need to get stressed, call the helpline for free advice!’

• Trading Standards Legislation • Food Safety Legislation • Food Hygiene Regulations • Food Labelling requirement in the UK and EU • Overseas labelling requirements for exporters And more... Food Tech system’s primary aim is to support the food and beverage industry in the UK, by understanding and responding to your needs with a hands on professional and effective, friendly approach.

‘Ashley & Fraser Tait are professional and experienced Food Technologists who have over 50 years’ experience between them within the food industry’

• BRC (Pre -Audi/Prep/Mentoring) • Salsa (Pre-Audit)/Prep/Mentoring) • HACCP (Prep/Mentoring/Review) • Internal Audit (Prep/Mentor/Review) • H&S Risk assessment, audits and mentoring • Transport Management

Scottish Bakers has, for the last 10 years, been participating in the member benefit schemes offered by specialist service provider HMCA (Hospital & Medical Care Association). These arrangements provide Scottish Bakers members, their families and employees, with a simple means of securing the high quality, value-for-money benefits and services offered by HMCA. The HMCA Benefit Plans on offer comprise:

‘Private medical plans are up to 50% cheaper than competition’

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• Private Healthcare Plans • Travel Insurance Plan • Income Protection Plan • Dental Plan • Personal Accident Plan • Term Life Plan • Hospital Cash Income Plan

SCOTTISH BAKERS ANNUAL REPORT 2015/2016


MEMBERSHIP SERVICES

‘Scottish baker members have benefited from £444,000 in valuable reliefs’.

Jumpstart, the UK’s leading research and development (R&D) tax relief specialist, has been working in partnership with Scottish Bakers since 2010 and during this time has helped member companies gain £444,000 in valuable reliefs. It has also identified more than £2 million in eligible spend. Now the Edinburgh-based company is turning its attention to English-based bakers, to bring its unique blend of technological and business expertise to bear south of the border. For the past four years, Jumpstart has been educating members of Scottish Bakers on the potential benefits of R&D tax relief, helping them understand what is eligible, identifying eligible companies, and assisting them to submit compliant claims. Qualified Employment Law solicitors for any query relating to HR or Employment Law, no matter how routine. It is a fully insured 24/7 service covering: • Personnel and Employment Law Advice • Access to an online HR template document library • Health and Safety Advice

‘Scottish Bakers most used service, on average 500 calls per annum!’

If our members have an HR issue that results in an employment tribunal, Lindsays will work with you to resolve the case and represent you in the tribunal if necessary. The helpline can also provide advice on issues including: • Control of substances hazardous to health • Manual handling • Health & Safety at Work Act regulations • Legal requirements; • Display screen equipment • Reporting of injuries, disease, dangerous occurrences; • Noise, Fire safety, Accidents/incidents National Food and Drink Training in partnership with SQA offer a wide range of training options specifically for the Food and drink:

‘Awarded the largest contract for the delivery of Food and Drink Modern Apprenticeships (MA’s) in Scotland’

• Hygiene Safety for Food Handlers • SVQ 2/ Modern Apprenticeship • Craft Bakery Skills • Distribution Skills • Food Sales and Service Skills • Production and Processing Skills • Automated Plant Bakery Skills • Food Manufacturing Excellence • SVQ 3/Modern Apprenticeship • Food Manufacturing Excellence Glasgow based Occupational health service who specialise in offering the required legislative health care needs for all employees. As a member of Scottish Bakers you can access the following services within your premises or within their city centre clinics:

‘Service carried out within your premises’

• Lung function and skin assessment • Audiometry (hearing tests) • Face Mask fitting • Drivers Medicals (from delivery vans to fork lift trucks) • Safety Critical Medical assessments And more... Scottish Baker Utilities has supported over 50 Scottish Baker members to get the best deal from their utilities, saving anything between £250-£20,000 per business! We specialise in securing the very best price and products in the commercial gas, electric, water and telecoms markets. Scottish Bakers Utilities has access to all of the UK’s leading providers which gives our members a single point of contact to not only achieve best pricing but also to have improved products and customer service to their business.

SCOTTISH BAKERS ANNUAL REPORT 2015/2016

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GOVERANCE

GOVERANCE

BOARD MEMBERS 2015/16 President Craig McPhie McPhie’s Craft Bakers

(Appointed May 2016)

Vice President Ronnie Miles

Bells Food Group

(Appointed May 2016)

George Asher

Ashers Bakery Ltd

Alan Marr

Aulds Bakeries Ltd

Dee Scott

Border Biscuits Limited

John Gall

Brownings the Bakers Ltd

Pamela Chalmers

Chalmers Bakery Ltd

Gordon McGhee D McGhee and Sons Ltd Ian McGhee D McGhee and Sons Ltd Don Henderson Goodfellows of Dundee Ltd Lewis Maclean Maclean’s Highland Bakery Michelle Phillips Mimi’s Bakehouse

(Appointed 26 November 2015)

Linda Hill

Murrays

Brian Sarafilovic

Pars Foods Ltd

Alan Stuart

RT Stuart

Shirley Simson

SM Bayne & Co

Graeme Ford

The Premium Bakery

Bruce Reidford

Thos Tunnock Ltd

Angela McKinnon

Tower Bakery

Andre Sarafilovic

William Stephen (Bakers) Ltd

Chief Executive

Alan Clarke

Company Registered Office

Secretary Susan Whyte Bakers House, Unit 2, Halbeath Interchange Business Park, Kingseat Road, Halbeath, Dunfermline, KY11 8RY

Auditor

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BDO LLP Citypoint 65 Haymarket Terrace Edinburgh EH12 5HD

SCOTTISH BAKERS ANNUAL REPORT 2015/2016

(Appointed 26 November 2015)

Bankers

Clydesdale Bank 115 Queensferry Road Rosyth KY11 2PT Barclays Bank PO Box 23966 Edinburgh EH3 1BF

Investment Advisors

Alan Steel Asset Management Nobel House Linlithgow Scotland EH49 7HU


GOVERANCE

SCOTTISH BAKERS STAFF 2015/2016

SCOTTISH BAKERS CONFERENCE & EVENTS COMMITTEE

Alan Clarke

Chief Executive

John Gall

Brownings the Bakers Ltd

Susan Whyte

Financial Controller

Gordon McGhee

D McGhee and Sons Ltd

Scott Anderson

Training & Quality Manager

Don Henderson

Goodfellows of Dundee Ltd

Karen Taylor

NFDT English Training Manager

Ian Nelson

Angie Foreman

Marketing & Business Development Manager

Head Judge (World Championship Scotch Pie Awards)

Lucy Carpenter

Marketing & Events Officer

Craig McPhie

McPhie’s Craft Bakers

Kim Beatson

Senior Administrator

Linda Hill

Murrays

Emir Blaiej

Administrative Assistant

Brian Sarafilovic

Pars Foods Ltd

Alan Stuart

RT Stuart

Alan Clarke

Scottish Bakers

Robert Ross

Head Judge (Scottish Baker of the Year) William Stephen (Bakers) Ltd

TRAINING TEAM (NATIONAL FOOD & DRINK TRAINING) James McCormack

Senior Training Advisor

Steve Fleming

Senior Training Advisor

Andre Sarafilovic

Carol Hak

Training Advisor

Jim Brown

Eleanor Rae

Training Advisor

Emmanuel McCann

Training Advisor

Gary Steele

Training Advisor

Jim Taylor

Training Advisor

Joseph O’Connor

Training Advisor

Karon Lucke

Training Advisor

Kyle Rodgers

Training Advisor

Louise West

Training Advisor

Paul White

Training Advisor

SCOTTISH BAKERS EXPORT GROUP Neil Douglas

Aulds Delicious Desserts

Jenna McDill

Argo’s Bakery

Andrew Bell

Bells Food Group

Matthew Short

Brownings the Bakers Ltd

Nick Dillon

D McGhee and Sons Ltd

Kyriakos Kyriakou

Kingdom Bakeries

Martin Lightbody

Lightbody Ventures Ltd

Lewis Maclean

Maclean’s Highland Bakery

TRAINING ASSOCIATES (NATIONAL FOOD & DRINK TRAINING)

Gary Reid

Reids of Caithness

Alan Clarke

Scottish Bakers

Graham Turner

Training Advisor

Andre Sarafilovic

William Stephen (Bakers) Ltd

Henry Jefferies

Training Advisor

Phil Tune

Training Advisor

JIC COMMITTEE

SCOTTISH BAKERS BENEVOLENT FUND TRUSTEES John Gall

Brownings the Bakers

Alan Marr

Aulds Bakeries Ltd

Gordon McGhee

D McGhee & Sons

Ronnie Miles

Bells Food Group

Craig McPhie

McPhie’s Craft Bakers

Matthew Short

Brownings the Bakers Ltd

Alan Clarke

Scottish Bakers

Gordon McGhee

D McGhee and Sons Ltd

Cameron Ross

J G Ross (Bakers) Ltd

Alan Clarke

Scottish Bakers

Shirley Simson

SM Bayne & Co

Andre Sarafilovic

William Stephen (Bakers) Ltd

SCOTTISH BAKERS ANNUAL REPORT 2015/2016

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GOVERANCE

CENTENARY CLUB MEMBERS SECTOR 1

CENTENARY CLUB MEMBERS SECTOR 3

Bryan L Allely Ian Brown Jim Chalmers Sheila Chalmers Pat Coll Mhari Deas Ron Donald ANW Forbes J Gordon David Graham John Leask Bill Mclaren Bill Montgomery David Paterson George Pirie George Ross John Russell Clive Sangster Ian R Simpson John Smith John Smith Stanley Smith Fay Somerville Margaret Williamson John Young

Hamish Allan W Anderson M Breakenridge Jim Brown W Browning Robert Cameron Douglas Carruth Robert Chisholm I Coaker Alex Currie George Dunlop Allan Gibson David Graham W Graham Alex Hopkins T Irvine Angus Lamond R Lees Mr & Mrs MacPherson Jim McClean Alan Menzies Ian Menzies James Neilson Andrew Noble WC Paterson Fiona Phillips JK Quinn Ina Sarafilovic Rodger Short J Snodgrass George Struthers George Wallace Allan Wilson

CENTENARY CLUB MEMBERS SECTOR 2 William Anderson Hinton Bootland Christa Briggs David Briggs Jim Brown Dennis Brown Alex Chirnside David Dalgity Ian Davis Jim Duncan Tom Frost David Graham Malcolm Gray Ian Hay, OBE Margaret Kean A McDonald Bill Montgomery John Murray Derek G Patterson Jack Pillans Barry Pomfret Tom Reid Robert Ross Fay Somerville George Stevenson Alan Stuart Jean Terris Brian Tudor

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SCOTTISH BAKERS ANNUAL REPORT 2015/2016


GOVERANCE

LIFE MEMBERS

BAKERY MEMBERS

Mable Argo Jim Asher Jim Brown Sheila Chalmers Rona Diggens Peter Ford John M Gillespie David Graham Alex Hopkins Dennis Hume Margaret Jack Jean Leask Alan Marr Mary Matheson Gordon McGhee John Murray Clive Sangster Andre Sarafilovic John Smith Stanley Smith Alan Stuart Terry Tredget Brian Tudor Boyd Tunnock Mich Turner MBE Alister Asher Dennis Brown Mike Holling Bill Mclaren Evelyn Gillespie Iain Gillespie Lewis Maclean Fraser Hogg Henry Jefferies Peter O’Dowd

A Rennie & Sons A Wahlberg and Sons Alan Clark Bakers Alex Dalgetty & Sons Bakers Alex Graham Catering Ltd Alex Ross & Son Alexander Taylor Alexander’s Traditional Bakers Allan Smith Bakers Allied Bakeries Angelic Gluten Free Annie’s Bakery Argo’s Bakery Argyll Bakeries Ashers Bakery Ltd Aulds Bakeries Ltd Aulds Delicious Desserts Bad Girl Bakery Ltd Bakery Andante Bavarian Bakehouse Bells Food Group Beth Brownings Bakery Bickiepegs Biggar Flavour Black of Dunoon Bakers Ltd Border Biscuits Limited Bossard’s Patisserie Bostock Bakery Breadalbane Bakery & Tearoom Brownings the Bakers Ltd Bruce of the Broch Byron Bakery Cafe V8 Cake (Lomond Foods) Calder Millerfield Ltd Camerons Oven Fresh Bakery Campbell’s Bakery Chalmers Bakery Ltd Clarks The Bakers Cobbs Bakery Cromarty Bakery Cuckoo’s Bakery Culloden Foods Ltd D McGhee and Sons Ltd Daniel’s Swiss Bakery Darrell’s Wedding & Celebration Cakes Denholm Bakers Ltd Denise’s Bakery Duncans of Deeside EKOBAY T/A The Bakehouse Electric Bakery (Prestwick) Express Bakery F C Lonie Baker Fisher & Donaldson G & A McHarg G H Barnett & Son G Harrow & Son Gibson’s Bakery Ltd Gilardi Bakers Ltd (Stobbs the Baker) Goodfellows of Dundee Ltd

HONORARY MEMBERS Hamish Allan J A Duncan Ian Hay,OBE Sir Malcolm Rifkind Jim McPhie George Ross Robert Ross Rodger Short Fay Somerville George Stevenson Alan Stuart Margaret Williamson John Young Keith Houliston

SCOTTISH BAKERS LIFE MEMBERSHIPS Douglas Carruth Ron Kirk Alistair MacGregor Andrew Manzie George Pirie

SCOTTISH BAKERS ANNUAL REPORT 2015/2016

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GOVERANCE

Greenfern Bakery Ltd Greggs of Scotland Gretna Bakery Hamilton Bakers Harry’s Bakery Ltd Henderson’s of Edinburgh HMP Lowmoss Home Bakery (Banff) Home Bakery (Buckie) Home Bakery (Girvan) Home Bakery (Innerleithen) Humble Pie Bakery Hunters Bakery Il Panino Ltd Irvines Bakers and Confectioners Irving’s Homestyle Bakery Island Bakery Organics Isle of Skye Baking Company J & I Smith Bakers Limited J & M Watters J B Christie J G Ross (Bakers) Ltd J L Bakery Ltd James McLaren & Son (Bakers) Jamieson’s Bakery John Donald Bakers John Gillespie & Sons Ltd Johnson & Wood Ltd Johnston of Thurso Keptie Bakery Kindness Bakers Ltd Kingdom Bakeries Lightbody of Hamilton M Corson MacKenzie’s Bakery MacLean’s Bakery Benbecula Maclean’s Highland Bakery Majella’s Manna House Marshall’s Family Bakers Mathiesons Bakery Ltd. Matthew Sneddon McDonald’s Bakers McKenzie Biscuits McPhie’s Craft Bakers Mhor Bread Mimi’s Bakehouse Morton’s Rolls Ltd Mr C’s Hand-Crafted Pies Mrs Jones: Passion in the Baking Murdoch Allan & Sons Murrays Nevis Bakery Ltd Newlands Home Bakery Nicoll’s Rosebank Bakery Oliphant Bakers Ltd Pars Foods Ltd Pathhead Bakery Paul Jones Bakery Peter’s Bakery 65

SCOTTISH BAKERS ANNUAL REPORT 2015/2016

Pie Bobs Bakery & Takeaway PJ’s Kitchen Porter’s Bakery R G MacDonald R Little (Bakers) Ltd R T Stuart Ltd Rankine the Bakers Ray Allan Bakers Reid’s of Caithness Rendall’s Bakery S M Bayne & Co Saltire Pattisserie Sandwick Bakery Scotbake Ltd Scotstoun Home Bakery Scott Brothers Seafield Bakery Shortbread House of Edinburgh Sinclair’s of Rhynie Ltd Skibhoul Stores Stag Bakeries Ltd Sugar & Spice T A Francis & Sons T Frost & Sons The Apple Pie The Breadwinner Bakery The Dessert Depot Ltd The Edinburgh Bakehouse The Gallowhill Bakery The Ginger Breadman The Hame Bakery The Honeybee Bakery The Kandy Bar The Little Bakery The Premium Bakery The Three Little Bakers The Wee Bakery The Wee Boulangerie Thos Tunnock Ltd Tower Bakery Trotters Family Bakers Uin Foods Ltd Villa Bakery W F M Brown Ltd W R & H Kelly Waas Bakery Walkers Shortbread Ltd Wallace Bakery Ltd T/A The Bakery Warburtons Wellbread Bakery What to Eat If... William Deas William Grant & Sons William Simpson and Son William Stephen (Bakers) Ltd William Sword Ltd Wm Saddler & Sons Wooleys of Arran Ltd WTS Forsyth & Sons Ythan Bakery


GOVERANCE

SUPPLIER MEMBERS Acadian Engineering Ltd BAKO Northern & Scotland Bannatyne Ltd BFP Wholesale British Bakels Ltd Brook Food Processing Equipment Carr’s Flour Hutchisons D E Product Labels Ltd Dawn Foods Ltd Ditty’s Bakery DMD (2000) Ltd Dollar Rae Ltd EDME Ltd Enterprise Foods Ltd European Process Plant Ltd Heather Cameron Foods Ltd Ingram Brothers (Glasgow) Ltd J Donkin (Bakers) Ltd J-Flex Rubber Products Karcher (UK) Ltd Kimberley Watson Packaging Ltd

Lothian Labels & Packaging Ltd Macphie of Glenbervie Ltd Mark Bradford Consulting Merit Technology (UK) Ltd Norbake Services Ltd Paragon Products Paterson Arran Ltd PFM Packaging Machinery Ltd Puratos Ltd Rademaker RedBlack Software Ltd Reynard’s UK Ltd Rich Products Ltd SATO UK Ltd Scobie & McIntosh Ltd Sprinkles & Co Ltd Stevens Group Ltd The Boxshop Ltd Thomson Engineering Tom Chandley Ltd Wm Nelstrop & Co Ltd

40 GROUP Alison Gilfillan Bells Food Group Ross Dea Carr’s Flour Hutchisons Graham Savage Cuckoo’s Bakery Lucy Wills Finsbury Food Group Suzie Finlay Fleming Howden Ltd Murray Barnett G H Barnett & Son Rob Sinclair Goodfellows of Dundee Ltd Emily Irons-Young Ingram Brothers (Glasgow) Ltd Hamish Boyd John Gillespie & Sons Ltd Iain Boyd John Gillespie & Sons Ltd Ashley Sarafilovic Pars Foods Ltd Cameron Little R Little (Bakers) Ltd Keith Stuart R T Stuart Ltd Alan Clarke Scottish Bakers Angie Foreman Scottish Bakers John Bayne SM Bayne & Co Marilla McMillan T A Francis & Sons Tom Francis T A Francis & Sons Audrey Dick The Apple Pie James Lynch The Edinburgh Bakehouse Graeme Ford The Premium Bakery Jordan Hodgson William Stephen (Bakers) Ltd Simon Brown William Stephen (Bakers) Ltd

SCOTTISH BAKERS ANNUAL REPORT 2015/2016

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Partner Sponsor

SCOTTISH BAKERS BAKERS HOUSE, UNIT 2, HALBEATH INTERCHANGE BUSINESS PARK, KINGSEAT ROAD, HALBEATH, DUNFERMLINE, KY11 8RY TELEPHONE 01383 661555 WWW.SCOTTISHBAKERS.ORG

Scottish Bakers 2015/2016 Annual Report & Year Book  
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