Scottish Bakers Annual Report and Yearbook 2021-22

Annual Report & Yearbook

ANNUAL REPORT SPONSOR

ALASDAIR SMITH

A MESSAGE FROM

TO SAY WE HAVE BEEN THROUGH A LOT SINCE THE PUBLICATION OF OUR LAST ANNUAL REPORT AND YEARBOOK IN 2020 WOULD BE A GROSS UNDERSTATEMENT.

Our collective journey since March 2020 when we first felt the full impact of the COVID pandemic has seen us experience many highs and lows; but it has also seen our trade demonstrate extraordinary resilience and determination. For that I offer my heartfelt thanks to you all.

Your efforts to maintain supplies of freshly baked goods to your regular customers, to front-line healthcare staff and to vulnerable people in your communities deserves more recognition than is possible in these few words of introduction. Let it simply be decreed that you are all food heroes!

As it became clear just how much this strange new illness would change our personal and working lives, I would also like to reflect on just how quickly and effectively the team at Bakers House responded to this once-in-a lifetime challenge.

Their early action, bringing us daily e-updates in the first few weeks of lockdown, helped bakers large and small adapt their operations to remain COVID-safe. The Scottish Bakers website also became the “go-to” place for reliable and understandable manufacturing advice and guidance, and signposting to financial support.

And while training activity all but stopped in the first few months of lockdown, the team that delivers invaluable apprenticeship skills training to our businesses re-emerged to recover lost ground, and rebuilt engagement with workforces across Scotland.

It is also right that I pay tribute to Past Presidents Ronnie Miles and Linda Hill who between them helped steer our board and team through the challenges. Without an annual conference at which to pass over the chain of office, Ronnie’s tenure was extended to avoid disruption during those first and most challenging few months of 2020; and I thank him for this extended tour of duty. But October 2020 brought about a quiet passing on of responsibilities to Linda Hill as we began to see restrictions easing. It’s fair to say that this wasn’t the presidency Linda – or anyone – imagined. While she managed to get out to visit a few members over time, something I hope to do more of during my stint, the usual round of honorary engagements was understandably curtailed, and it wasn’t until we returned to conference in May 2022 that Linda got to address our collected membership. Regardless, I hope Linda will look back on her role as only the fourth Lady President with genuine affection and pride.

Receiving the chain of office from Linda earlier this year was the honour of a lifetime. I’m immensely proud to serve all our members, and vow to work as hard as I can with the Bakers House team to support and protect the interests of the trade. I am also humbled to follow in the footsteps of my brother and father as the third member of my family to wear the chain and I hope to serve you all as well as I know they did.

The relief of our emergence from COVID restrictions however has been tempered with new challenges as we feel the impact of outside forces on our personal and professional lives. The legacy of the pandemic and more recently the influence of the war in Ukraine, so desperately sad for its residents, has driven unprecedented rises in energy and other input costs, while we all have tales to tell about the availability of good staff.

These are the challenges that occupy my thoughts as I enter my presidency and I hope that I can engage with as many members as possible over my time in office to support you, “For the good of all”.

IAN MCGHEE President

“

I’M IMMENSELY PROUD TO SERVE ALL OUR MEMBERS, AND VOW TO WORK AS HARD AS I CAN WITH THE BAKERS HOUSE TEAM TO SUPPORT AND PROTECT THE INTERESTS OF THE TRADE.”

OUR PRESIDENT

BAKERS COMMITMENT

As President Ian McGhee has reflected in his introduction, we have endured the harshest of times with great strength of character and resilience, and while we continue to face new, different challenges, I know that all members are as committed to their businesses and their craft as they ever were.

In the pages that follow we’ve set out our review of the last two years and highlighted some of our key achievements during this time. The financial result of 2021-22 is a pleasing return to profitability for the association, especially after such a troubling year in 2020-21.

This hard-won outcome is the result of exceptional hard work and dedication from our small team under incredibly difficult conditions. It is to their credit that we secured such a positive outcome, and I am grateful for their talent, commitment, and dedication.

2020 was a year when we focused more than ever on supporting our members with accurate, timely and easy to digest information, advice, and guidance. The daily e-updates we began to issue at the start of the pandemic contained essential information to enable our members to keep baking, and to keep their staff safe at the same time.

Over time, we settled into a weekly routine of updates that has continued; and the contents of which have thankfully moved on from COVID to a more diverse range of news,

information, consultations, and allied trades updates. We know from our email system that nearly half of recipients read this update on a regular basis, but we’re always interested to hear your views on how we can make it even better.

We have also made a much more proactive use of social-media over the last two years, and have a strengthened presence on all major platforms. Our engagement through these channels is increasing steadily and we would urge all members not already taking advantage of the great benefits of social media to get active: and remember to follow us, tag us, and like and share our posts freely!

We also went to great lengths during the last two years to seek media coverage for our amazing members doing wonderful work every day and we achieved a high level of reporting in British Baker.

I hope you agree, as I reflect on these last couple of years, that our communication to members has improved greatly over this time.

The pandemic hit our training activity particularly hard, and we were forced to furlough our team for the first few months of 2020. When the country began to re-open for business the whole team got back out to re-engage with the learners they’d had to step back from and worked hard to begin identifying new learners.

2021 and into the first quarter of 2022 saw a great improvement in demand for our apprenticeship training services and the team finished the year having registered over 350 apprentices, which delivered a significant contribution to the associations closing financial result.

The biggest loss we felt was having to abandon our regular events calendar as we know how important our competitions, events and conference are to our members. Helping our members come together is something the association has been committed to since 1891 and it took a global pandemic to bring this to a halt.

Despite the challenges and restrictions, we did manage to run a Scotch Pie Awards “Champion of Champions” competition in

2020 and a full judging event in 2021 –although the awards lunch scheduled for January 2022 was a late casualty of seasonal restrictions and we instead delivered the ultimate prize – to Brownings the Bakers –in a surprise visit to their Kilmarnock bakery with our host Carol Smillie in attendance.

We were thrilled to return in full force for our Annual Conference and Awards weekend in May 2022. Our first since 2019. There was a definite buzz about our great new venue, and spectacular staging, as well as a programme that worked hard to bring us together as one again. As always, our thanks must go to our wonderful range of sponsors who ensure we can run such high-quality events for our members.

Our 2022 conference of course, saw us install our 125th President, Ian McGhee, Production Director of McGhee’s Bakery and the third member of his family to hold this office.

Ian has taken over this role in turbulent and challenging times, but I have enjoyed getting to know him and to begin working so closely with him as we seek every opportunity to represent our wonderful trade.

Our thanks also go to Immediate Past President Linda Hill, whose tenure was badly affected by the restrictions of the last couple of years. Despite this, she undertook her role with great commitment and flair. Thanks too are owed to Past President Ronnie Miles, who navigated us through the first few harsh months of the pandemic before passing on the baton to Linda.

Scottish Bakers commitment to its members remains at the heart of what we do, and I hope that we have demonstrated this more than ever over the last couple of years. Your voice gives us strength and credibility and, while difficult times lie ahead, I am heartened that the entire trade is as committed as ever to its craft.

ALASDAIR SMITH CEO

IT’S A PLEASURE TO WELCOME YOU TO OUR ANNUAL REPORT AND YEARBOOK 2021-22, OUR FIRST SINCE COVID HIT US SO HARD.

“

SCOTTISH

TO ITS MEMBERS REMAINS AT THE HEART OF WHAT WE DO, AND

I HOPE THAT WE HAVE DEMONSTRATED THIS MORE THAN EVER OVER THE LAST COUPLE OF YEARS.”

FINANCE REPORT

Total income recovered significantly during 2021-22 compared with the previous year which was so badly impacted by the COVID pandemic. Total operating income for the year was £974,115 compared with just £642,586 in 2020-21.

An operating surplus of £57,670 was recorded along with a gain on value of investments and other income of an additional £42,663 giving a net profit for the year of £99,675.

The balance sheet is showing a net asset figure of £1,979,630, up from £1,879,955 on the previous year.

INCOME OF SCOTTISH BAKERS

-

TOTAL ANNUAL REPORT & YEARBOOK 2021/2022 2019/20 2020/21 2021/22 2019/20 2020/21 2021/22

FINANCE REPORT

TRAINING CONTINUES TO DELIVER OVER TWO THIRDS OF SCOTTISH BAKERS INCOME, THROUGH THE ACTIVITIES OF NATIONAL FOOD AND DRINK TRAINING (NFDT), OUR SPECIALIST TRAINING ARM.

NFDT delivers a range of food and drink apprenticeships across the UK through our network of regionally based training advisors.

These advisors work hard to preserve and pass on essential craft and technical skills to the workforce that deliver productivity and efficiency gains to businesses.

The bulk of this activity is publicly funded through apprenticeship training contracts secured from Skills Development Scotland (SDS) and The English Skills Funding Agency (ESFA).

Recruitment of apprentices was greatly improved in 2021-22 compared to the previous year, however we still fell slightly short of our contracted volume and financial target. Volumes in England increased steadily throughout the year to the point where we recruited an additional full-time advisor to ensure we could meet demand.

Scottish Bakers Benevolent Fund Donations to the Benevolent Fund consisted of donations made at the Scottish Bakers Glasgow Dance. Investment income for the year to March 2022 was £28,853. To the year ending March 2021 investment gains totalled £137,692.

The fund made payments to beneficiaries totalling £5,464. This is down from £11, 250 in the year to March 2021 following a review of beneficiaries.

The Fund had a gain in the net movement in funds of £ 31,026.

The Balance sheet is showing a balance of £695,108.

INCOME TO 31ST MARCH 2022

PROJECT INCOME TO 31ST MARCH 2022

31,517 174,854

FIXED ASSETS

Tangible assets 179,613 212,334 Investments 1,202,444 1,160,574 1,202,444 1,372,908

CURRENT ASSETS

Stocks 4996 4,996

222,716

581,666

809,378

EXPENDITURE ON

RECONCILIATION OF FUNDS

ALASDAIR SMITH CEO

STRATEGIC REVIEW

A GLOBAL PANDEMIC

The COVID pandemic has affected us all over the last two years since it began its spread across the world in early 2020. The harsh days of the first lockdown in 2020, gave way eventually to a slow easing of restrictions, with more than a few setbacks and bumps on the way.

At Scottish Bakers our response was swift, bringing initially daily updates to members even before lockdown became official policy. From our home offices we worked hard to engage with policy makers and to bring clarity to members about what they should and should not do to maintain safe working environments. This became our overwhelming responsibility over the first stages of the pandemic.

Thankfully as time passed, we began to see an easing of restrictions, though this wouldn’t happen universally until early 2022.

Looking back, I hope our constant updates and resources provided comfort and security to members as they worked hard to keep baking while being mindful of their obligations to operate in a covid-safe way.

LOBBYING AND ADVOCACY

Scottish Bakers has been active in representing members needs to government and other key policy makers.

More than ever before, lobbying and advocacy has become an essential activity for the association, and we’ve significantly increased our efforts in this vital area.

We’ve had serious issues to contend with and we’ve been more active than ever before lobbying the Scottish and UK governments for action to support members facing unprecedented pressures.

This goes wider than simply demanding action on soaring energy costs, for example. It extends to requesting recognition of our members as essential to our critical national infrastructure, that new legislation and regulations are at least put on hold until our wider economic circumstances change and that action is taken to help members recruit much-needed staff.

We have been grateful to other food trades bodies for their support on some of these matters where collective appeals can sometimes ensure a more powerful message is delivered to policy makers and stakeholders.

We must not forget that there’s a general cost-of-living crisis which is placing pressure on our customers and staff. We can only hope that we see some improvements in our circumstances in the coming months.

OUR STRATEGIC PILLARS

The seven pillars of our Strategic Framework continue to serve Scottish Bakers’ needs, providing focus for our activities. What has been different, of course, is the dynamic and challenging environment throughout and beyond the pandemic. Since March 2020, when the first lockdown was announced, and during all subsequent restrictions on our business and personal lives, Scottish Bakers has continued to put its members at the heart of its work.

Like all businesses we have adapted how we work, and have had to look closely at our costs, making economies wherever possible to minimise the burden of overheads on the association. We have reduced our headcount and outsourced our financial management arrangements.

The 2020-21 Financial Year was understandably poor, affected badly as it was by the impact of the pandemic on our training activity. The 2021-22 Financial Year has seen a significant improvement, but we are mindful of the potential for further disruption as we move through 2022-23.

Our members are also facing unprecedented pressures on costs and staffing. Energy, fuel, and key ingredients are all increasing significantly in price, leading to higher prices to consumers and squeezing margins. We are mindful of continued pressure on these inputs.

Meanwhile, the ongoing cost-of-living crisis is affecting the workforce and consumer confidence in ways not seen for decades.

THE STATE OF PLAY

THE HARSH DAYS OF THE FIRST LOCKDOWN IN 2020, GAVE WAY EVENTUALLY TO A SLOW EASING OF RESTRICTIONS, WITH MORE THAN A FEW SETBACKS AND BUMPS ON THE WAY.”

Scottish Bakers must show leadership, and the primary goal will be to secure a profitable and sustainable bakery sector that meets society’s needs more than ever before.

The role of Scottish Bakers and the range of economic, environmental, and social benefits it can deliver will vary, but collectively Scottish Bakers should progress an environment in which members:

produce high quality food and products that customers want embrace change and seek new market opportunities take responsibility for climate ambitions and a flourishing environment contribute to key objectives on society’s health and well-being engage proactively with the association and its work, “for the good of all” to drive change and growth.

In pursing these outcomes, Scottish Bakers will continue to place members at the heart of its activities.

Scottish Bakers will continue to focus its operational outputs for 2022-23, within the structure of the existing strategic framework and the context of the wider macro-economic pressures around us.

The plan equips the association for action, focuses our priorities and ambitions, and will enable us to move from our earlier response and recovery phases to proactively target increased momentum and stability.

1. Membership

We will understand, build and celebrate all aspects of Scottish Bakers members; delivering tangible value and benefits that both raise the profile of the sector, and support and promote sustainability and growth.

2. Training

National Food and Drink Training will deliver programmes to develop the skills, knowledge and talent of the workforce across the bakery sector and the wider food and drinks manufacturing and processing industry to support productivity gains, efficiencies and business growth.

3. Knowledge

We will be the definitive voice of Scotland’s baking sector, and a reliable and trusted source of information and intelligence for, and about, the industry in Scotland, including on: legislation, regulation, compliance and public consultation issues; and economic and labour-market intelligence sector career opportunities & pathways our own performance

5. Business Development

We will nurture and establish business, local, regional and national relationships that deliver mutual benefits and positive impacts for the sector and our business.

6. Communications

We will communicate effectively to: heighten public visibility of our members and our work; use our influence to inform policy change, and; maximise the value of our member services to deliver sustainability and growth.

7. Financial Management

We will maximise the effectiveness of our financial operations by prudent and ethical management of reserves, identification and delivery of efficiencies and careful monitoring of our financial position and progress against targets.

4.

People

We will invest in, and support, the right people, policies, procedures and resources required to deliver on our ambitions in an efficient and effective manner that adds value internally.

SCOTTISH BAKERS WILL CONTINUE TO FOCUS ITS OPERATIONAL OUTPUTS FOR 2022-23, WITHIN THE STRUCTURE OF THE EXISTING STRATEGIC FRAMEWORK AND THE CONTEXT OF THE WIDER MACRO-ECONOMIC PRESSURES AROUND US.”

FOCUS ON TRAINING

ON TRAINING

NATIONAL FOOD AND DRINK TRAINING (NFDT) IS THE TRAINING ARM OF SCOTTISH BAKERS. WE SPECIALISE IN THE PROVISION OF APPRENTICESHIPS TO THE UK’S FOOD AND DRINK MANUFACTURING INDUSTRY.

OUR COMMITMENT TO PRESERVING AND PASSING ON VITAL SKILLS HAS BEEN A CONSTANT FEATURE OF OUR WORK SINCE SCOTTISH BAKERS WAS ESTABLISHED IN 1891.

Today, we deliver apprenticeships across the food and drink manufacturing industry in Scotland and England through our contract with Skills Development Scotland (SDS) and approval listing on the Department for Education’s the Register of Apprentice Training Providers.

The last couple of years has been understandably tough. Our National Food and Drink Training team has dealt with unprecedented times including the challenges of the COVID pandemic. Our recovery from the depths of the pandemic has been positive, but we’re facing a challenging recruitment

market driven in part by Brexit, and in part by changing attitudes to work over the last two years.

To quantify one aspect of this, for example, we have 58% fewer European nationals registered as apprentices with us now compared to 2019-20. And businesses, already dealing with soaring energy and resource costs, are struggling to find new recruits for all roles.

Despite these many pressures, the team continues to maintain and promote apprenticeship activities that add value to employees and employers alike. These can, in part, help mitigate rising costs and labour shortages by driving productivity gains, reducing waste and aiding staff retention.

And whilst apprenticeship numbers have dipped, standards, quality and delivery have been maintained and continuously improved

as evidenced through our regular audits: the results of which are detailed on the NFDT website.

Despite these challenges we registered 330 apprentices onto programmes across Scotland in 2021-22, and around 50 in England.

As we look to the future, we are even more determined to work with employers across our membership and beyond, to build strength in the food and drink manufacturing workforce in Scotland and England, to support sustainability, innovation and growth. Our continued success is due to the hard work and determination of our team, and I am grateful for their continued dedication to our ambitions and those of the businesses and apprentices with whom we work.

Scott Anderson Training & Quality Manager

Last year we engaged with 83 employers delivering Modern Apprenticeship programmes in the following food & drink manufacturing sectors: fish, dairy (milk, cheese & ice cream), biscuits, oatcakes, agriculture (potato processing and crisp manufacture), as well as to vegan, gluten free, plant, manufacturing, craft, and artisan bakers throughout Scotland.

Our original contract was for 481 starts for the year. This was reduced to 330 due to the impact on recruitment of the COVID restrictions in place for much of the year. This represents a 31% reduction in our contract award. Our 330 starts were made up of the following:

female starts = 52%

male starts = 48%

OUR OVERALL RETENTION RATE IN SCOTLAND FOR THE YEAR GIVES NFDT A PROGRAMME SUCCESS RATE OF 78% AGAINST AN SDS BENCHMARK AVERAGE OF 72%”

SDS INCOME

£700,000

£600,000

£500,000

£400,000

£300,000

£200,000

£800,000 £758,540 £706,533 £648,757 £663,217 £224,981

£100,000

£

The initial SDS contract for the 2020-21 financial year was £661,789 based on the previous year’s initial contract award value.

During a routine mid-term contract review it was apparent that we were performing below our projected volume and income profile and subsequently handed back £62,767 of our contract value.

We claimed a total of £599,042 through our SDS contract for 2021-22. This included

ENGLAND

We continue to be recognised for apprenticeship delivery through the Department for Education (DfE) via their Register of Apprenticeship Training Providers (ROATP), tender process.

We are currently working with 20 employers and 60 apprentices who are undertaking one of three apprenticeship programmes. We continue to support levy and non-levy employers with apprenticeship programme support, advice, and guidance.

KEY STATISTICS

additional start payments received via a funding pilot for all apprentices aged 20 years or over and registered from 24 January to 31 March 2022. Prior to this pilot, no start payments were received for these learners. For apprentices aged 16-19 years we also received an enhanced start payment. This pilot has now stopped.

Having sought advice on this matter from our auditors and discussed with our Finance and

We have increased the training team to two full time advisors and one part-time advisor to satisfy capacity, and we are mindful of potential to grow this team subject to demand.

We also successfully completed our first full OFSTED inspection.

During this period, all due dilligence and approval has been completed for a new bakery apprenticeship partnership with Tesco Plc, which will see employees from stores in England undertake a pilot programme with

£599,042

Audit Committee it was agreed that this additional income – totalling some £67,555 – would be treated as deferred income for the 22-23 financial year.

Retention rates for our Apprenticeship programmes are still an important quality measure for us and our stakeholders. Our overall retention rate in Scotland for the year gives NFDT a programme success rate of 78% against an SDS benchmark average of 72%.

NFDT in their in-store scratch bakeries. This project has been in development for some time, and we’ll be officially launching this during the latter part of 2022.

During the year to March 2022, we drew down £146,066 in apprenticeship funding, slightly ahead of our target for the year.

“

FOCUS ON TRAINING - APPRENTICESHIP CASE STUDY

LEES OF SCOTLAND

LEES OF SCOTLAND WAS ESTABLISHED IN 1931, AND TODAY PRODUCES A RANGE OF PRODUCTS UNDER THE LEES BRAND, INCLUDING SNOWBALLS, TEACAKES, SNOWCAKES, AND MERINGUES AT ITS MODERN FACTORY IN COATBRIDGE. THEY EMPLOY 225 MEMBERS OF STAFF.

So far, as part of an ongoing programme, 26 members of the Lees team have achieved their Modern Apprenticeship in either Food Manufacture Excellence or Food Manufacture Operations. A further 24 members of staff are undertaking a Modern Apprenticeship programme currently (July 2022).

Why Choose Apprenticeship Training?

Lees Operations Director, Shirley Simson, spearheaded the company’s move into apprenticeships for their workforce.

“I have utilised the service in the past in another bakery business and reaped the benefits,” she says. “I believe it is a way to help motivate and empower employees, drive efficiency improvements and give employees a greater sense of worth and pride in their job role.”

Getting started

Making the commitment was the first important step on Lees Modern Apprenticeship journey, followed by connecting with National Food and Drink (NFDT), Scottish Bakers specialist training arm.

Having access to the experience and expertise of NFDT helped the business get its programme up and running.

As Shirley explains:

“We worked closely with two [NFDT] trainers and allocated an administrative representative within Lees to be the conduit between Lees and Scottish Bakers.”

The bulk of the required training and assessment is handled on-the-job, during practical sessions, meaning minimal downtime, though there are occasions when some time away from production is necessary and that commitment is vital.

“It is critical to release the employees from their day-to-day duties to facilitate this programme,” says Shirley.

A Better Workforce

Shirley is clear about the benefits of the apprenticeship programme for Lees.

“We have found employees highly engaged and enthusiastic about their training programme,” says Shirley. “For example, they talk more openly about the waste they see in their day-to-day roles and seem genuinely interested in helping us seek ways of reducing these.”

A Better Business

Looking more widely at the benefits to the business, Shirley is equally clear about what Modern Apprenticeships have brought in to the workplace.

“We have found the apprentice training a good learning mechanism in understanding how to further engage our employees, discover where our training gaps lie, and how to improve our in-house training programme.”

More specifically, the programme of training has brought about clear and measurable operational improvements.

“We have definitely seen an improvement in staff morale since using this modern apprenticeship scheme. Some employees have also presented operational improvement ideas to us and hopefully this will deliver improved productivity in the longer term.”

What’s clear is that apprenticeship training has had a greatly positive impact in the business and will be an important part of their approach to supporting workforce development in the future.

I BELIEVE IT IS A WAY TO HELP MOTIVATE AND EMPOWER EMPLOYEES, DRIVE EFFICIENCY IMPROVEMENTS AND GIVE EMPLOYEES A GREATER SENSE OF WORTH AND PRIDE IN THEIR JOB ROLE.”

- Shirley Simson, Lees Operations Director

FOCUS ON TRAINING - APPRENTICESHIP CASE STUDY

NAIRN’S OATCAKES

NAIRN’S KNOW A THING OR TWO ABOUT OATS – AFTER ALL, THEY’VE BEEN BAKING WITH THEM SINCE 1896 WHEN JOHN AND SARAH NAIRN FIRST OPENED THEIR BAKERY IN STRATHAVEN, LANARKSHIRE.

Since then, Nairn’s range and team has grown. At its two Edinburgh bakeries, one of which is a specialist gluten free site, they have a devoted team of 226 employees, sometimes spanning generations of local families. Each team member is a proud and careful guardian of their recipes, mixing techniques and ever-growing range.

Today Nairn’s is the largest producer of oatcakes in the UK, and one of the UK’s leading and most trusted gluten free brands: its range is exported to over 30 countries. Whether your favourite is a super seeded or a stem ginger you won’t have to go far to find a fellow fan.

Nairn’s use the Modern Apprenticeship pathways in Food Manufacturing Excellence at SCQF levels 5 & 6 and Distribution at SCQF level 5.

Why Choose Apprenticeship Training?

Competition for resources within Nairn’s is particularly keen as the business is expanding rapidly. Previous approaches to training often

required day-release to college, which can be difficult to facilitate in a manufacturing environment and which created a barrier for many to have the opportunity of self-development.

The reasons for the apprenticeship route are clear, explains HR Manager, Lindsey Morrison: “Having the flexibility of an experienced trainer come into the business to train our Modern Apprenticeships has greatly widened the range of people being able to upskill.

As training is a key platform on which to build further success for both the business and individuals, we were delighted with the wide range of modern apprenticeships available.

We especially valued the wide choice of SVQ pathways which could be tailor-made by varying the modules studied to suit the needs of both individuals and our business.”

Getting Started

Nairn’s is a long-standing member of Scottish Bakers, and we went in to the business to explain what courses were available, how they could be tailored to better suit their needs, and how we would support staff taking part in modern day apprenticeships. HR Manager, Lindsey Morrison outlined their next steps:

“We advertised these courses to our staff, helped get the information for enrolment and ensured that all training and substantial study time is arranged well in advance and during the apprentices’ working day.

There is regular communication between the Scottish Baker trainer and Nairn’s HR to monitor all participants progress and to identify any difficulties with the course as early as possible.”

A Better Workforce Nairn’s has used apprenticeships over several departments and one powerful outcome is that it’s not just their managers who have seen a noticeable difference in the skills and enthusiasm from those who have completed a modern apprenticeship. As Lindsey explains:

“Recent modern apprentices all came from direct requests from employees who saw a noticeable difference in their colleagues’ mind-sets and saw how this self-development was supporting career advancement and making individuals feel valued.”

A Better Business Nairn’s has always believed in helping their staff be the best they can be. In the past more time and effort were given to those in more skilled jobs. Modern Apprenticeships has shown that it is important to nurture all staff at all levels.

“Growth happens when people are nudged out of their comfort zone,” says Lindsey. “Sometimes those working on more basic jobs can feel empowered just by feeling valued and worthy of being trained.”

Offering apprenticeships to all nationalities has also helped make everyone feel part of “one team”, which is one of our core company values. Lindsey explained that many of the projects have encouraged staff to not just look at how things are done and accept them, but to look at possible ways of doing things better.

“Many apprentices have come up with some excellent ideas on improving production practices saving both time and money. Having something which helps employees feel valued also helps maintain staff especially in this very challenging time for recruitment.”

EVENTS & AWARDS

2022 SAW THE RETURN OF OUR PROGRAMME OF EVENTS AFTER OUR ENFORCED HIATUS

2022 WORLD CHAMPIONSHIP SCOTCH PIE AWARDS

WE WERE THRILLED TO BE ABLE TO LAUNCH THE 2022 WORLD CHAMPIONSHIP SCOTCH PIE AWARDS IN SEPTEMBER OF 2021. THIS WAS OUR FIRST OPPORTUNITY TO RETURN TO OUR EVENTS CALENDAR SINCE THE COVID-19 PANDEMIC.

With certain Covid restrictions still in place at that time, we set about devising a plan for a “Covid safe” judging event which took place in the November. Led by our head judge Ian Nelson, we split the judging process into two sessions to reduce the number of people in the judging hall at the one time. The process ran so smoothly that we have decided to run the judging in this format going forwards. We received over 400 different pies and savouries for judging on the day and with the winners decided we were optimistic about putting plans in place for an awards lunch in January 2022, hosted once again by Carol Smillie. We were in the midst of final preparations for this when increased Covid restrictions were put in place by the Scottish Government which dashed our hopes for an in-person event.

A last-minute plan of action then had to be made of how we announce the results. With the help of Carol and then President Linda Hill, we decided to surprise the World Scotch Pie Champion at their premises to coincide with a YouTube premiere of the full results. We were delighted to reveal Brownings the Bakers of Kilmarnock the winners of the World Champion title for a second time.

SEE FOR YOURSELF

You can watch the videos of the judging, our surprise presentation at Brownings, and the full competition results on You Tube – just scan the QR code to go to the playlist.

EVENTS & AWARDS

SCOTTISH BAKER OF THE YEAR LAUNCH EVENT

THE SEARCH FOR THE SCOTTISH BAKER OF THE YEAR 2022/23 LAUNCHED ON THE 3 FEBRUARY 2022.

At the official launch we challenged five City of Glasgow College students to bring us ‘Scotland on a Cake’.

We marked the start of the competition with the final year bakery students going head-to-head at Trades Hall in Glasgow. The winning student, or students, as judged by Scottish veteran baker Robert Ross and Little Venice Cake Company Founder Mich Turner MBE, would take home a prestigious work experience day at multiple award winner Mimi’s Bakehouse with all the entrants receiving a day at lead sponsor BAKO’s development bakery in Preston.

And they were! The entrants offered up:

A sumptuous Highland Cow created by Maryam Mehdizadehkasri

A super Saltire decorated by Diane Cleland

A freedom Cake technically delivered by Brian Behan

An IrnBru bonanza iced by Rebecca Balmforth

A piped saltire piped by Kellyanne McClymont

A sumptuous Highland Cow created by Maryam Mehdizadehkasri and a super Saltire decorated by Diane Cleland took the top spots!

The students were able to call upon the advice of Jane and Sara McIntosh of Harry Gow Bakery, our then reigning Scottish Baker of the Year.

The event marked the opening of customer voting for the “Customer Choice” awards. Shoppers vote for their favourite baker leading to the “Customer Choice” winner in each of the four business categories; Craft Baker, Retail Craft Baker, Wholesale Baker and Bakery Café.

SEE FOR YOURSELF

Watch

the video from the launch by scanning the QR code.

EVENTS & AWARDS

SCOTTISH BAKER OF THE YEAR PRODUCT JUDGING

SCOTTISH BAKER OF THE YEAR 2022/23 JUDGES PUT SCOTLAND’S BEST TO THE TASTE TEST.

Still being mindful of the spread of Covid –19, Scotland’s bakers came out in socially distanced force in Dunfermline on 16 March 2022 to deliver their star products to be taste tested by 55 industry experts at the first Scottish Baker of the Year Judging Day since 2019.

With nearly 500 products from 57 bakers for the judges to assess, in a morning and an afternoon session, to ensure social distancing was maintained, it was a busy day for the judges who were looking at the appearance, the quality of the bake and the taste of each

and every product, under the watchful eye of our head judge Robert Ross.

With awards on offer in 13 categories for the best scones, loaves, savoury items, morning rolls, individual cakes and biscuits as well as the latest categories including French and Sweet Yeast Raised pastries and Free-from bread, biscuits and cakes, the competition was very hot in the judge’s chamber.

Product award winners were then invited to the next stage of the competition, which was a written business submission and a video interview with our business judging panel, made up of senior representatives from our business award sponsors.

What was evident from the video interviews was the passion and commitment from every one of the bakers, who had come through the most challenging of times of the pandemic.

SEE FOR YOURSELF

To watch the video of the product judging scan the QR code.

SCOTTISH BAKER OF THE YEAR AWARDS 2022/23

AFTER A RIGOROUS JUDGING PROCESS WHICH CONSIDERS THE PRODUCT AWARDS, THE WRITTEN SUBMISSION AND VIDEO INTERVIEW, THE THREE LITTLE BAKERS OF INVERNESS WERE CROWNED SCOTTISH BAKER OF THE YEAR AT THE END OF A FANTASTIC CONFERENCE AND AWARDS WEEKEND.

Taking the ultimate title, the bakery beat nearly 60 other bakers to be crowned Scottish Baker of the Year.

Other big winners over the weekend were Bakery Café of the Year – Fisher & Donaldson, Retail Craft Bakery of the Year – Stephens Bakery and Wholesale Bakery of the Year – McGhee’s Bakery.

EVENTS & AWARDS

ANNUAL CONFERENCE

ONE THING THAT WAS CLEAR AFTER OUR CONFERENCE & AWARDS WEEKEND – IT HAD BEEN A MUCH MISSED DATE IN THE BAKERY INDUSTRY CALENDAR.

Many attendees commented on what a joy it had been for the Scottish Bakers family to be back together again to discuss the challenges that face each business and to celebrate. It was the first time we had been able to come together since 2019 and we were doing so in a new venue – The Glasgow Hilton.

The weekend was jammed packed with our Exhibitor Showcase, BAKO Cake-Off, panel

discussions, key speakers, entertainment, awards, music, dancing, a farewell to a popular President, Linda Hill, whose presidency has been impacted by the pandemic and the welcoming of a new President with the installation of Ian McGhee.

The panel discussions were a new addition to the conference programme designed to encourage audience participation and questions. Our keynote speaker was Apprentice winner Carina Lepore who talked about her business journey, her experience on the Apprentice and working with Lord Sugar.

Such a weekend would not be possible without the support of our Strategic Partner BAKO and our other industry sponsors and we thank them all for their continued support of the association and bakers across Scotland.

SEE FOR YOURSELF

Members can view all of the videos from the conference by scanning the QR Code. You will be required to sign into the website.

Our conference highlights video is available by scanning this QR code.

EVENTS & AWARDS

CENTENARY CLUB

THE SCOTTISH BAKERS CENTENARY CLUB WAS ABLE TO COME TOGETHER FOR THE FIRST TIME SINCE THE PANDEMIC IN MAY OF 2022.

A joint sector lunch brought together retired members from across Scotland at the Huntingtower Hotel in Perth. It was the first opportunity for newly installed President, Ian McGhee to address Centenary Club members. He spoke of the challenges his bakery had faced in the early days of Covid and how the business had to adapt to comply with all of the emerging regulations.

CEO, Alasdair Smith was also in attendance and was able to relay to the members how Scottish Bakers responded to the pandemic and how we kept members up to date on all the emerging developments at that time. Since then Sector 1 in Northern Scotland has been able to host a lunch for members in Aberdeen in October 2022, organised by Past President Clive Sangster. Regrettably, he and his wife were unable to attend themselves at late notice, but Ian and Maureen Brown took charge in their stead and a lovely lunch was had by all. The group were delighted to welcome Past President Bill McLaren to the

event, who sadly passed away a short time after the lunch.

The Scottish Bakers Centenary Club is open to retired members of the association. If you would like to be added to the mailing list for club events, please contact the team at Bakers House.

MEMBERSHIP SERVICES

MEMBERSHIP SERVICES

AA: BREAKDOWN COVER

Running a company with vehicles at its heart means that staying still isn’t an option. The AA’s business breakdown cover will make sure your drivers get back on the road quickly – and with minimum disruption – if the worst happens. All you need to do is choose the right level of cover for you. Scottish Bakers members receive up to 56% off business breakdown cover with the AA.

DIRECT ENERGY: ENERGY, UTILITIES & MERCHANT SERVICES

Scottish Bakers has carefully selected Perth-based Direct Energy as its preferred energy and utilities service provider.

Direct Energy has over 20 years’ experience working in the British energy industry and are dedicated to getting you the best possible deals on energy and other utility costs which NOW INCLUDES MERCHANT SERVICES.

FOOD TECH SYSTEMS: FOOD SAFETY CONSULTANCY

Scottish Bakers has secured DISCOUNTED rates for members to access Food Tech Systems consultancy services and FREE access for straightforward telephone/ email enquiries.

DELL TECHNOLOGIES

Dell UK has always worked help to help small businesses grow and support them wherever possible. After all, they started as one when we were founded just over 30 years ago!

You may know Dell for its products, but they are proud to partner with the best small business professional UK associations to provide a range of benefits, including discounts to members.

Direct Energy is a 100% independent and impartial business and makes no charge for its services: they work for you not the supplier Their business is comparing energy and utilities deals for you saving you money and time.

Food Tech Systems offers food safety consultancy services to food and drink industry businesses across the UK. They are respected and recognised leaders in Food Safety covering technical, production, operations and Health & Safety services from a friendly specialist food safety consultancy business.

Food Tech Systems can support on-site training and consultancy in the following areas: BRC SALSA, EHO, Labelling, Site Layout & HACCP.

FOOD CHAIN ID: FOOD SAFETY SUPPORT

FoodChain ID Technical Services Ltd is the UK’s leading provider of Trading Standards and Food Safety Advisory Services.

FoodChain ID Technical Services has been at the vanguard of the New Food industry for more than two decades, providing expertise worldwide to navigate the requirements of an increasingly regulated food economy and technical services to support the demand for clean label standards.

The support service is provided by qualified legal practitioners under the supervision of qualified Trading Standards Officers with appropriate commercial experience, ensuring our members receive legally accurate information which is practical and relevant in commercial operations.

HMCA: MEDICAL CARE PLANS

HMCA has specialised in providing benefits and services to associations and professional groups since the 1970s. HMCA is authorised and regulated by the Financial Conduct Authority.

Scottish Bakers has agreed with HMCA to offer discounted rates for medical plans, dental plan, hospital cash plans, travel plan, income protection and vehicle breakdown products.

MEMBERS

MEMBERSHIP SERVICES

LEYTONS: R&D TAX CREDITS

Leyton is a global innovation funding consultancy dedicated to helping their clients improve their business performance. They work with businesses of all sizes to find a better way of delivering value. In the UK, their specific expertise is in innovation funding, energy consultancy and capital advisory.

They are the UK’s largest specialist in Research & Development (R&D) Tax Credits; a government incentive which rewards UK companies for investing in innovation. They have a highly qualified team of consultants in science, tax, engineering, software and accountancy and are proud to have a 100% success rate for HMRC submissions generating an average return of £78,000 per year for our clients.

Their commitment to Scottish Bakers and its members is to ensure the delivery and maximisation of Research and Development (R&D) Tax Credits, while giving members a free review of their current service provision. They are committed to working alongside the association and its members to increase the knowledge and awareness of Innovation funding.

OH WORKS: OCCUPATIONAL HEALTH

Glasgow based OH Works, is an occupational health service specialising in offering the required legislative health care needs for all employees.

Bakery businesses have a legislative obligation to undertake lung function tests and skin assessments under the Control of Substances Hazardous to Health (COSHH) — recommended annually.

Members can access this service, and many others including hearing tests, face-mask fitting, and other safety critical medical assessments at a special reduced rate.

PENINSULA: HR LEGAL SERVICES

Scottish Bakers has carefully selected Peninsula to support bakery members with their HR, Employment Law and Health & Safety requirements. Peninsula’s team of expert advisors based in its Glasgow offices, are available to members 24/7. This keystone service can save even small bakery members over £1,300 per year compared with contracting for its provision separately.

Bakery members have access to team of Employment Law experts and access to a documentation suite for their Employment Law needs.

With extensive and detailed professional experience in HR and Employment Law, the Peninsula team make sure our members get the advice you need as quickly as possible.

This service provides peace of mind to members when dealing with the complex areas of HR, Employment Law and Health & Safety legislation. They can relax in the knowledge that they have their own team of experts on call 24/7, either by phone or online, as well as a comprehensive back up and support service to help you find your way.

WEX: FUEL CARD

Scottish Bakers members are eligible to apply for an Esso Card™ fuel card and receive a highly competitive fixed weekly DISCOUNT of UP TO 5P PER LITRE off pump price.

You can also collect Tesco Clubcard points — an Esso Card™ allows your drivers to earn Tesco Clubcard points when they fill up at participating Esso-branded filling stations.

GOVERNANCE

BOARD MEMBERS 2021/22 COMPANY INFORMATION

PRESIDENT IAN MCGHEE

D McGhee and Sons Ltd

Appointed 7 May 2022

VICE PRESIDENT MICHELLE PHILLIPS

Mimi’s Bakehouse

Appointed 7 May 2022

ALAN MARR

Aulds Bakeries Ltd

RONNIE MILES

Bells Food Group Ltd

JOHN GALL

Brownings the Bakers Ltd

DON HENDERSON

Goodfellows of Dundee Ltd

LINDA HILL

Immediate Past President

BRIAN SARAFILOVIC

Pars Foods Ltd

GARY REID

Reid’s of Caithness

KEITH STUART

R T Stuart Ltd

MARK STUART

R T Stuart Ltd

SUZANNE MATHESON

S M Bayne & Co

CRAIG

MCPHIE

Stephens Bakery

ANDRÉ SARAFILOVIC

Stephens Bakery

KRIS MCVEY

The Breadwinner Bakery

ANGELA MCKINNON

Tower Bakery

REGISTERED OFFICE

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

AUDITOR

Haines Watt, Q Court, 3 Quality Street, Edinburgh EH4 5BP

BANKERS

Virgin Money, 30 St Vincent Place, Glasgow G1 2HL

Barclays Bank, PO Box 23966, Edinburgh EH3 1BF

INVESTMENT ADVISORS MANAGEMENT

Alan Steel Asset Management, Nobel House, Linlithgow EH49 7HU

SCOTTISH BAKERS STAFF 2021/22

SCOTTISH BAKERS COMMITTEES 2021/22

BAKERS HOUSE TEAM

Alasdair Smith

Chief Executive Officer

Scott Anderson Training & Quality Manager

Lucy Wheeler Marketing & Events Manager Kim Beatson Senior Administrator

TRAINING TEAM (NATIONAL FOOD & DRINK TRAINING)

Steve Fleming Senior Training Advisor

James McCormack Senior Training Advisor

Graeme Ayton Training Advisor

Patrick Finnigan Training Advisor

Karon Lucke Training Advisor

Gary Steele Training Advisor

Matthew Smith Training Advisor

Louise West Training Advisor

JIC COMMITTEE

Alan Marr

Aulds Bakeries Ltd

Samantha Murray Bells Food Group

Aisling McGhee D McGhee and Sons Ltd

Don Henderson Goodfellows of Dundee Ltd

Suzanne Matheson

S M Bayne & Co

Alasdair Smith Scottish Bakers

SCOTTISH BAKERS CONFERENCE & EVENTS COMMITTEE

John Gall

Brownings the Bakers Ltd

Ian McGhee D McGhee and Sons Ltd

Linda Hill

Immediate Past President

Ashley Harley Mimi’s Bakehouse

Michelle Phillips Mimi’s Bakehouse

Brian Sarafilovic Pars Foods Ltd

Alasdair Smith Scottish Bakers

Lucy Wheeler Scottish Bakers André Sarafilovic Stephens Bakery

SCOTTISH BAKERS FINANCE & AUDIT COMMITTEE

Alan Marr

Aulds Bakeries Ltd

Ian McGhee D McGhee and Sons Ltd

Don Henderson Goodfellows of Dundee Ltd

Michelle Phillips Mimi’s Bakehouse

Alasdair Smith Scottish Bakers

Kris McVey The Breadwinner Bakery

SCOTTISH BAKERS TRAINING & EDUCATION COMMITTEE

Suzanne Matheson

S M Bayne & Co

Scott Anderson Scottish Bakers

Alasdair Smith Scottish Bakers

Kris McVey The Breadwinner Bakery

SCOTTISH BAKERS BENEVOLENT FUND TRUSTEES

Ronnie Miles

Bells Food Group

Ian McGhee D McGhee and Sons Ltd

Linda Hill

Immediate Past President

Michelle Phillips Mimi’s Bakehouse

MEMBERS 2021/22

BAKERY MEMBERS

A Rennie & Sons

A Wahlberg and Sons

Alan Clark Bakers

Alex Dalgetty & Sons Bakers

Alex Ross & Son

Alexander Taylor

Annie’s Bakery

Argo’s Bakery

Argyll Bakeries

Ashers Bakery Ltd

Aulds Bakeries Ltd

Bakery Andante Bakes You Knead

Bald Baker

Bavarian Bakehouse

Bells Food Group Limited

Beth Brownings Bakery Bickiepegs

Biggar Flavour

Blackhill Bakery

Blackhouse Bakery

Blacks of Dunoon Bakers Ltd

Border Biscuits Limited

Bossard’s Patisserie

Brawsome Bagels

Breadalbane Bakery

Briar Bakery

Broken Clock

Brownings the Bakers Ltd

Bruce of the Broch

Byron Bakery Café V8

Cake (Lomond Foods)

Cake Bar

Cakes By Rebecca

Calder Millerfield Ltd

Camerons Oven

Fresh Bakery

Campbell’s Bakery

City of Glasgow College

Clyde Bakery Limited

Cottonrake Bakery

Cromarty Bakery

Cuckoo’s Bakery

Culloden Foods Ltd

D McGhee and Sons Ltd

D&M Deliveries Limited T/A Del’s Rolls

Darrell’s Wedding & Celebration Cakes

David @ Brownings

David Murray Electric Bakery Limited

Denholm Bakers Ltd

Duncans of Deeside Express Bakery

Fisher & Donaldson

Freedom Bakery C.I.C G & A McHarg G Harrow & Son G.H.Barnett & Son

Genius Foods Ltd

Gibson’s Bakery Ltd Gilardi Bakers Ltd (Stobbs the Baker) Gilmartins Bakery

Goodfellows of Dundee Ltd

Gretna Bakery

Harry’s Bakery Ltd

Helmi’s 2018 UK Ltd

Home Bakery (Banff)

Home Bakery (Buckie) Ltd

Home Bakery (Innerleithen)

Hunters Bakery Irvines Bakers and Confectioners

Irving’s Homestyle Bakery

J B Christie

J G Ross (Bakers) Ltd

J L Bakery Ltd

J M Bakery

James McLaren & Son (Bakers)

Jamieson’s Bakery

John Donald Bakers

John Gillespie & Sons Ltd

Johnson & Wood Ltd

Johnston of Thurso

Kenmore Bakery

Keptie Bakery Ltd

Kindness Bakers Ltd

Lees of Scotland

Lily Bakes Cakes

Mackenzies Bakery

MacLean’s Bakery Benbecula

Maclean’s Highland Bakery

Mademoiselle Macaron Majella’s Marchbank Bakers

Marshall’s Family Bakers

Mathiesons Bakery Ltd. Matthew Sneddon

McDonald’s Bakers

McKenzie Biscuits

Mimi’s Bakehouse

Morton’s Rolls Ltd Murdoch Allan & Sons

Murrays the Bakers Nairn’s Oatcakes Ltd

Nevis Bakery Ltd Newlands Home Bakery Nicoll’s Rosebank Bakery Pars Foods Ltd Pastel

Pathhead Bakery Peter McGhee

Peter’s Bakery Pie Bobs Bakery & Takeaway

R Little (Bakers) Ltd

R T Stuart Ltd

Rankine the Bakers Reid’s of Caithness Rendall’s Bakery Ritchies Bakery

S M Bayne & Co Saltire Pattisserie Sandwick Bakery

Scotbake Ltd

Scott Brothers Skibhoul Stores

Smiths Bakery Stag Bakeries Ltd

Stephens Bakery Sugar & Spice

Sutherlands Cakes Ltd T A Francis & Sons

T Frost & Sons

The Apple Pie Bakery

The Bakery Tobermory Ltd The Bread Guy

The Breadwinner Bakery

The Ginger Breadman

The Hame Bakery

The Kandy Bar

The Little Bakery

The Newport Bakery

The Premium Bakery

The Three Little Bakers

The Wee Boulangerie

Thos Tunnock Ltd

Tower Bakery

Trotters Family Bakers

Uin Foods Ltd

Vegan Bay Baker

Villa Bakery

W F M Brown Ltd

Waas Bakery Walkers Shortbread Ltd

Wallace Bakery Ltd T/A

The Bakery

Wellbread Bakery

William Deas

William Grant & Sons William Simpson and Son William Sword Ltd Wooleys of Arran Ltd WTS Forsyth & Sons Ythan Bakery

ASSOCIATE (ALLIED TRADE)

MEMBERS

AAK International

ADM Milling

Andrew Ingredients Ltd

Argyll Systems

Bake Nel Ltd

BAKO Northern & Scotland

Barry Callebaut

Be-St Holland Products B.V.

BFP

Bissett Printers Ltd

British Bakels Ltd

Brook Food Processing Equipment

Brow Packaging

Carr’s Flour Mills Ltd.

CSM Ingredients UK Ltd

Cybake Ltd

Dawn Foods Ltd

DMD (2000) Ltd

Dojo Enterprise Foods Ltd

European Process Plant Ltd

Fleming Howden Glendale Plastics

Ingram Brothers (Glasgow) Ltd

IREKS U.K. Ltd.

JD Cooling Group (Scotland)

JF Renshaw

Kimberley Watson Packaging Ltd

Kurve Kiosks

Macphie Ltd

Norbake Services Ltd

Pan Glo UK Ltd T/A

American Pan UK

PFM Packaging Machinery Ltd

Planglow Ltd.

Puratos Ltd

R&W Scott Ltd

Rondo Ltd

Scobie McIntosh

Sprinkles & Co Ltd

Südzucker UK

UCC Coffee UK Limited

ULMA Packaging Limited

Unifiller Systems UK Ltd.

Verona Eco Ltd.

Sustainable Food Packaging

Wylie & Bisset LLP

Zeelandia Ltd

Zehnder Clean Air Solutions

HONORARY MEMBERS

Jim Duncan Ian Hay OBE

Keith Houliston

Margaret Maclean

Sir Malcolm Rifkind Jim McPhie George Ross Robert Ross

André Sarafilovic

Rodger Short Fay Somerville George Stevenson Alan Stuart Sir Boyd Tunnock John Young

LIFE MEMBERS

Alister Asher

Dennis Brown Jim Brown

Allan Burns

Sheila Chalmers

Peter Ford John Gall

Evelyn Gillespie

Iain Gillespie

John M Gillespie David Graham

Fraser Hogg

Mike Holling

Alex Hopkins

Dennis Hume

Margaret Jack Henry Jefferies

Lewis Maclean Alan Marr Gordon McGhee Craig McPhie Ronnie Miles John Murray Ian Nelson

Peter O’Dowd

Clive Sangster

Stanley Smith

Terry Tredget Mich Turner MBE Susan Whyte

RETIRED MEMBERS

Elizabeth Allan W Anderson

William Anderson

Charles Black Hinton Bootland Christa Briggs David Briggs Ian and Maureen Brown W Browning

Robert Cameron Douglas Carruth Pamela Chalmers Jean Chalmers

Alex Chirnside

Robert Chisholm I Coaker

Robert Cowan Alex Currie

David Dalgity Ian Davis Ian Dawson

Ron & Rita Donald Bruce Drummond George Dunlop Noel & Marg Forbes

Allan Gibson

Jerry Gordon Malcolm Gray Noel Hawkes T Irvine

Margaret Kean Tony Kelly

Angus Lamond Alistair MacGregor George Mackay

Mr & Mrs MacPherson Jim McClean A McDonald Alan Menzies Ian Menzies Eric Milne Bill Montgomery John Morrison Jim Neilson Andrew Noble David Paterson Derek Patterson Fiona Phillips Jack Pillans George & Jean Pirie Barry Pomfret John Quinn Tom Reid John & Pat Russell Ina Sarafilovic John Smith Paul Smith

J Snodgrass George Struthers Graeme Thain George Wallace Stuart Wilshaw Allan Wilson

SCOTTISH BAKERS COMMITMENT TO ITS MEMBERS REMAINS AT THE HEART OF WHAT WE DO – FOR THE GOOD OF ALL.