Scottish Bakers Newsletter - December 2020

THE SCOTTISH BAKER December 2020

In this issue: - - -

Linda Hill takes over Scottish Bakers Presidency Susan Whyte set to leave Scottish Bakers Scott Anderson becomes Deacon of the Incorporation of Bakers, Glasgow

THE SCOTTISH BAKER

WELCOME

LINDA HILL

President

My presidential installation at the beginning of October may not have been in the style normally associated with the transfer of this great office, but I am no less proud as a result. It is therefore my honour to introduce this edition of Scottish Baker as your new President.

In so doing I would like to pay tribute to Immediate Past President, Ronnie Miles, who has been more than generous with his time and commitment to the association over a challenging period in its history.

These challenges continue, of course, with restrictions to limit the spread of Coronavirus (COVID-19) continuing to affect us across the country to varying degrees. Despite these difficulties I know you are doing everything you possibly can to keep your businesses operating safely, and your staff and customers safe and well.

Scottish Bakers has a vital role representing members views with the Government and other key stakeholders during times such as these, while it must also keep abreast of developing advice and guidance. I know the team has been focused on ensuring members are kept informed so that they may quickly adapt and respond to new measures. I know I speak for many in conveying my thanks to the team for their regular and helpful updates.

Finally, I would like to pay tribute to stalwart of Scottish Bakers, Susan Whyte, who is leaving at Christmas. During her time with the association, Susan has become a wellknown and respected figure throughout Scotland’s bakery trade, so much so that she was awarded Life Membership in recognition of her services.

Personally, I will miss seeing Susan in Bakers House as she has always been on hand to help to me over the years. I know I speak for all members in wishing her well for the future.

Best wishes and Season’s Greetings.

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ALASDAIR SMITH CEO

I know I speak for all members in welcoming Linda Hill to the Presidency of the association: at least this is one election to office that is uncontroversial! I’m looking forward to working closely with Linda and Vice President, Ian McGhee, in the coming months as we continue to navigate through the Coronavirus (COVID-19) pandemic.

However, as I write this introduction, news of a potential vaccine to protect against the virus is emerging. Indeed, by the time we go to print the first doses may already be starting to roll out to those most vulnerable in our communities.

If this news proves to be accurate, then we may be seeing the first optimistic signs that we are getting this damaging virus under control. For the benefit of your businesses and for our own health and well-being I hope this comes to pass.

Meantime, while our lives carry on, I continue to be impressed and humbled by the work you put in every day to keep your communities supplied with fresh bread, savoury snacks and sweet treats: you are all “food heroes.”

But our training team also deserve some spotlight: our trainers are continuing to support apprenticeships across the sector and beyond under very challenging circumstances.

The best way of thanking them is to consider whether you could support appointing an apprentice – get in touch with us if you’d like to know more.

I too will save my final words for Susan, by recording my own thanks for her support and service, and for the extraordinary knowledge she has of the association and its members far and wide; I know she will be missed, but that she will go with the warmest wishes of everyone.

Hoping you and your families stay safe and well this season.

CONTENTS Industry News Zehnder Clean Air Solutions New Members Member News Events Update Training News

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THE SCOTTISH BAKER

INDUSTRY NEWS

LINDA HILL SWORN IN AS SCOTTISH BAKERS PRESIDENT At the beginning of October we were pleased to announce that Linda Hill officially took over the role of Scottish Bakers President.

Linda, who owns and operates the much loved Perth bakery Murrays, a fourth generation family business, has been a long-standing advocate of Scottish Bakers and has for many years taken an active role in the associations’ many and varied activities, so stepping up to the challenge of President is one she relishes: “I am very proud of my business and I am proud to be a part of this industry,” said Linda, “so becoming President of Scottish Bakers was an honour I was thrilled to accept. Our world has changed so much as a result of the Coronavirus pandemic, and the year has been traumatic for so many of us personally and professionally. I believe it is vital we pull together through the association to support our members as they in turn support their communities.”

Linda will be supported by Vice President, Ian McGhee, of Glasgow-based McGhee’s Bakery, who will also be working alongside Scottish Bakers to advocate for the sector and further its aims over the coming two years.

President Linda Hill (Centre) with Vice President Ian McGhee (Left) and Chief Executive Alasdair Smith (Right)

I AM VERY PROUD OF MY BUSINESS AND I AM PROUD TO BE A PART OF THIS INDUSTRY, SO BECOMING PRESIDENT OF SCOTTISH BAKERS WAS AN HONOUR I WAS THRILLED TO ACCEPT.

Outgoing President Ronnie Miles of Bells Food Group said, “To be president of such an esteemed association has been a great honour and it has been a wonderful two and a bit years in post. But I am now delighted to hand over the chain of office to Linda who was a great support to me during my tenure and I know that Ian will in turn be supporting her in looking after the future of the association. I leave it in good hands.”

Scottish Bakers Chief Executive, Alasdair Smith, said, “We are delighted that Linda and Ian are now inaugurated into their roles, it has been a while coming! But it means that we, as a sector, can now look to our post-COVID future; we will need a strong and strategic team to help direct us and with Linda and Ian, supporting the work of all at Bakers House, I am confident we can rise to the challenges ahead.”

Linda Hill

In his final days as President, Ronnie Miles took the opportunity to visit some of our members including Baynes who had opened a new shop in Airdrie

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THE SCOTTISH BAKER

INDUSTRY NEWS

DEPOSIT RETURN SCHEME Available across Scotland from July 2022

Scotland will soon be the first part of the UK to introduce a deposit return scheme for drinks containers. The scheme will be available across all of Scotland from 1 July 2022 and will make it easier for everyone to recycle their used bottles and cans, including all drinks sold in PET plastic, metal and glass.

The scheme will see customers pay a small deposit of 20p when they buy a drink in a single-use container and then get the deposit back when they return the empty bottle or can at an official return point.

Implications for Bakers Under the scheme, retailers that sell drinks will have a legal requirement to accept returns of empty drinks containers for recycling. For every scheme container returned to your store, you will receive a “reasonable handling fee” from the scheme administrator. This is intended to cover the costs associated with taking part in the scheme, including:

- the costs of purchase, lease, maintenance and upkeep of any reverse vending machine associated with the collection and storage of scheme packaging, - the cost of materials used in respect of the collection and storage of scheme packaging, - the rental value of any floor space utilised solely for the collection and storage of scheme packaging, and - staff time dedicated solely to the collection and storage of scheme packaging Potential Exemptions Scottish Bakers is part of a working group tasked with informing the Scottish Government and Zero Waste Scotland’s policies regarding the potential for exemptions for some retailers, including bakers. Plans are being developed to provide a means for Ministers to grant exemption based on either one of two principles:

1. Proximity: potential exemption where: - There is an alternative return point within reasonable proximity of the premises (likely to be circa 400 metres) - If the exemption is granted consumers will still have reasonable access to a return point - If the exemption is granted it will not significantly impair producers’ ability to meet collection targets.

2. Environmental-health exemptions:

potential exemption where compliance with the DRS obligations may risk breaching other regulations such as, specifically: food safety, health and safety, fire safety, environmental protection or public health. iscussions are continuing and we will circulate D more detailed information in due course.

RESEARCH SHOWS CONSUMERS ARE ACTIVELY SEEKING HEALTHIER FOOD 89% of Scots have at least one health goal and are actively seeking healthier food according to research by Food and Drink Federation (FDF) Scotland with Levercliff (an independent food and drink business consultancy).

The research looked at consumer attitudes towards health and wellbeing and what drives them when purchasing food. It also gave an insight into small to medium sized Scottish food manufacturers’ experiences of making their products healthier as well as identifying any gaps and challenges.

Reformulation is rated as one of the most effective ways the food and drink industry can help to target obesity. This is where a product is made healthier by amending a recipe, providing clearer information on portion size or changing the way it is prepared.

FDF Scotland’s Reformulation for Health programme, which is funded by Scottish Government, is helping small and medium

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sized food companies to make their products healthier. This includes reducing the amount of salt, sugar, fat and calories; limiting portion sizes; and increasing the amount of fibre or fruits and vegetables.

It was found that over two thirds (68%) of Scottish adults support the idea of such a programme and consumers are actively looking for food with healthy product claims.

The majority of the 42 Scottish food businesses that took part in the survey have reformulated their products – reducing salt, sugar and fat is the most successful way they have achieved this. More than half of these companies think their efforts have helped them attract new consumers.

There are barriers for companies that are considering changing their recipes - achieving a comparable taste and texture without increasing the cost of foods was found to be the biggest challenge.

David Craig, Director, Levercliff said: “Health is increasingly being seen by consumers as a key driver for purchasing food products. This research will support companies to better understand consumer attitudes towards reformulation and ultimately help the Scottish people to improve their diets”.

Joanne Burns, Reformulation for Health Manager, FDF Scotland, said: “This research has highlighted the key challenges and barriers food businesses face when reformulating their products.

This will help FDF Scotland to effectively tailor the support provided to food businesses, through our Reformulation for Health Programme, to allow them to meet consumer demand for healthier products and to improve the health of their local communities.”

THE SCOTTISH BAKER

INDUSTRY NEWS

SUSAN WHYTE TO LEAVE SCOTTISH BAKERS Dedicated Scottish Bakers Company Secretary to depart after 23 years

After 23 years of service to Scottish Bakers, Head of Finance and Company Secretary, Susan Whyte will be leaving on the 18 December 2020 by mutual agreement.

During her time with the association, Susan has become a well-known and respected figure throughout Scotland’s Bakery trade, so much so that she was presented in 2017, with the association’s Life Member Award in recognition of her services.

Susan joined Scottish Bakers in September 1997 as Finance Officer. She had previously worked with the Royal Bank of Scotland and in the photocopier industry. In 2011 she took on the role of Scottish Bakers Company Secretary following the retirement of Fay Somerville, and since then has done a sterling job of administrating board meetings and the association’s official business.

However, it was leading on the Scottish Bakers events where Susan really made her mark. Our annual two-day conference and Scottish Baker of the Year awards is a massive undertaking for the Bakers House team.

Whilst it is always a team effort, it has been Susan’s managerial and organisational skills that have allowed the event to become an award winning, must attend event for the bakery industry.

But it wasn’t just the conference she organised, she also worked on the World Championship Scotch Pie Awards, many a Glasgow Dance, Northern Dance and our very special 125th Anniversary Celebration in 2016.

We’ll never forget the look of complete shock when the surprise announcement was made of her Life Member Award. That certainly wasn’t in the detailed script that Susan had meticulously compiled that year!

Susan receiving her Life Member Award. Also pictured from L-R Mich Turner MBE, Past President Craig McPhie and past CEO Alan Clarke

At the time it was said: “When it comes to all of the Scottish Bakers events, things don’t just happen by accident and Susan’s Life Member Award is very much in recognition of this. She has ensured that whenever the public faces of the organisation have stood in public whether that is on stage or whether the Chief Executive is out meeting members and stakeholders or presenting papers at our board meeting that they can do so, confident in the fact that they have all of the information needed in a timely manner and can keep our promises. She makes sure that everything behind the scenes runs like clockwork.”

The President and Board thank her for her many years of support and wish her well for the future. Susan and her husband Ian will be greatly missed by us all, but we hope we will see them at some of our events in the future - we just hope they are up to Susan’s high standards!

Susan Whyte

EMIR BLAIEJ In September we sadly said farewell to Scottish Bakers administrator Emir Blaiej who has moved on to pastures new.

Emir joined Scottish Bakers in 2007 and provided admin support to all of the team from greeting visitors to Bakers House, to training and events admin. He was always eager to help and support his colleagues and will also be missed by us all. He left with all our well wishes as he looked forward to starting a new job in the care sector.

Pictured: Emir at the presentation of his Level 3 Administration certificate, alongside Scott Anderson and Alasdair Smith

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CLEANER AIR FOR BELLS Airborne flour dust is a perennial problem in our business, leading to extra cleaning costs and threatening workers’ health. Even so, Bells Food Group was managing just fine at its Shotts factory, with air quality that exceeded health and safety standards.

Then along came Zehnder Clean Air Solutions to help them raise the bar even higher.

It’s no secret that your workforce is a key ingredient to success – and leading bakers Bells would be first to agree.

“Our main concern is to keep employees healthy,” says Health and Safety Officer Chris Brannan. “It’s important to do everything you possibly can to look after them.”

So, when Mr Brannan first heard of industrial air cleaning specialist Zehnder, Bells’ existing ventilation systems at its main Shotts factory were not only meeting, but exceeding health and safety standards.

Even so, he says, the company philosophy is about always trying to improve. “It’s important to have the best air quality because health problems can build up over time.

Airborne dust for any bakery is always going to be an issue. We want to reduce levels to the minimum possible and provide a fresher, cleaner and more comfortable environment for employees.”

So, Mr Brannan got in touch, and Zehnder’s engineers were soon at the Shotts factory, taking measurements and making recommendations.

Zehnder reckoned it could improve air quality for the company, even though it had such a high standard already – so Bells asked Zehnder to try. After just four weeks, and with three new units in place, Bells was really seeing the difference. Air quality had improved by 46% in the mixing area, and by a whopping 68% in the MLC line where the company’s dough blocks are produced.

“Now there is less dust collecting on machines and in the air”, says Mr Brannan. “Most importantly, though, staff are saying they’re more comfortable.”

Mr Brannan says he would always recommend Zehnder to others. “One of the good things is the whole process hasn’t taken up much of my time. Zehnder does pretty much everything: they came in and told us where to put the units; they do the servicing, change the filters and are in constant contact about monitoring. It’s great customer service.”

Zehnder had come to Mr Brannan’s attention via Ronnie Miles, Bells MD and former President of Scottish Bakers. Mr Miles had seen Zehnder’s air cleaning units in operation at another business – and had been suitably impressed.

Zehnder Clean Air Solutions has recently joined the Scottish Bakers as a partner for clean air. To find out the benefits of clean air for your baker‘s business, please contact: Mark McLennan mark.mclennan@zehnder.co.uk 07900 923848

#startwithcleanair

info@zehnder-cleanairsolutions.com • www.zehnder-cleanairsolutions.com

THE SCOTTISH BAKER

NEW MEMBERS

WELCOME TO THE SCOTTISH BAKERS FAMILY New members to the association

BAKERY MEMBERS

solution for your machine maintenance. They also provide system audits to ensure you have the correct parts available if a mixer, oven or packaging machine goes down unexpectedly.

GENIUS GLUTEN FREE

They have combined over 50 years’ experience in automation and safety systems. If you are looking to move/change or replace equipment they can assist by providing a complete design review and implementation. For more information or to arrange a site visit please get in contact with David McPherson David@mcielectronics.co.uk, 07506 695014, 01324 611 371

We’re delighted to welcome Genius Gluten Free back as a member of Scottish Bakers.

They have been instrumental in putting gluten-free on the map. As more and more people seek out great tasting gluten-free products they plan to offer them the best they’ll find, a growing range of mealtime choices that are lovingly created with both their lifestyles and their appetites in mind.

ZILCH DELI We’re delighted to now have Glasgow’s first plant-based, plastic free, artisan bakery and deli amongst our members. Founded by Francesco and Aimee, Zilch aims to provide their customers with plastic free (carbon neutral), zero waste, sustainably sourced, cruelty-free and ethically manufactured products. They recently received a rave review in the Herald newspaper from critic Ron McKenna.

ASSOCIATE ALLIED TRADE MEMBERS

ZEHNDER CLEAN AIR SOLUTIONS Zehnder Clean Air Solutions provides air filtering systems for thousands of businesses around the world, and bakeries are among their most important customers. They help you tackle flour dust in your workplace and comply with HACCP guidelines - keeping workers safe and saving money too.

RITCHIES BAKERY Ritchies Bakery is a family owned, traditional bakery based in Keith. They pride themselves on the quality of ingredients used to make the very best products. Their bakers make everything by hand in their Keith bakery to send to their shop in Inverurie, or they offer their tasty treats for direct home delivery!

MCI ELECTRONICS MCI Electronics is a family business based in Falkirk and cover all of Scotland. They support the food and drink industry with links to both small and large producers.

After many years in electronics and industrial automation, James McIntosh established MCI in 2011 as a one stop provider of electrical/ electronic and mechanical services. Their mission has always been to build enduring relationships with customers and “Keep Industry Moving”.

As well as the electrical, electronic and mechanical services they also provide Printed Circuit Board (PCB) repairs. This is a cost-effective repair solution that saves you time and money as well as being kind to the environment. They can also repair ovens and other systems that are deemed by the original manufacturer to be obsolete. Rather than reactive repairs, they can provide a proactive

VERONA ECO Verona Eco Ltd offers food packaging that is recyclable, eco-friendly, biodegradable or compostable for the bakery, food processors and food to go sectors. Their sustainable packaging promotes natural products including paper and board items that derive from trees, as they grow they absorb carbon and produce oxygen, sourced from responsible supply chains including managed forests.

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n e de ng ow a H lR g a in ion e m ss Fl ofe Pr

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THE SCOTTISH BAKER

MEMBER NEWS

SWEET EN’COUNTER’ FOR HARRY GOW FANS! Dedicated Harry Gow counter at new Co-op store

Harry Gow fans were in for a sweet treat in October as they paid a visit to the brand-new Co-op based in Invergordon.

Visitors will have found a new Harry Gow bakes and cakes stand-alone counter has been installed, the very first of its kind for the Highland bakers! To celebrate and mark the occasion, the first 100 customers were treated to a free dream ring as thanks for their continued support.

Jane McIntosh, Director of Harry Gow, enthused “It’s a real pleasure to continue growing and being able to serve additional people and communities in the Highlands – we hope to hear positive feedback on the new counter within Invergordon Co-op.”

Harry Gow endeavour to support local communities and stores and are thrilled to see their relationship with Co-op growing and expanding with Harry Gow favourites now available across a staggering 34 stores throughout the Highland area.

Lorraine Davidson, Manager of Co-op, Invergordon branch commented “We are delighted to be the first Co-op store to have a stand-alone counter. Harry Gow is a renowned baker throughout the highlands and will be a great addition to our new store in Invergordon. We have had a great working relationship with them for over 8 years.

Their quality and attention to detail is second to none and their ethics are very much aligned to our own. We hope this is the first of many counters.”

November also saw Harry Gow working alongside Inverness Rotary Club’s charity Polio Plus to create a limited edition cupcake.

The bakery donated 100% of the proceeds from sales to the charity which works to eradicate Polio worldwide.

HARRY GOW IS A RENOWNED BAKER THROUGHOUT THE HIGHLANDS AND WILL BE A GREAT ADDITION TO OUR NEW STORE IN INVERGORDON.” Lorraine Davidson, Manager of Co-op, Invergordon branch

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THE SCOTTISH BAKER

MEMBER NEWS

RECENT NEWS FROM SOME OF OUR MEMBERS Award successes, new store and product launches

BIGGAR FLAVOUR CALVIN’S FREE FROM FOODS Calvin’s Free From Foods knew they were onto a winner with their Original Coconut Bread recipe which is allergen-free, as well as naturally gluten free and vegan but they could not have dared to imagine that a host of independent expert judges would agree!

Calvin’s Original Coconut Bread was recently awarded a Highly Commended in the Gluten Free category in Britain’s Best Loaf competition which is organised by British Baker magazine. It was also shortlisted in the Food Matters Live Awards which celebrates the innovation, creativity and resilience of the food, drink and nutrition industry in what has been an exceptional year.

CEO and Founder Sabine Klaus-Carter said “Calvin’s Free From Foods and its Original Coconut Bread were inspired by our son Calvin who was born with multiple food allergies. We embarked on a journey making great free from food products products, our first product to market is our Original Coconut Flatbread which is naturally 14 allergens free, gluten-free, grain-free, plant-based, paleo and vegan. The bread is made with organic coconut flour that is sustainably and ethically sourced to achieve the ultimate feel-good factor on every level.”

“But to be receiving such plaudits at this stage in our journey is just amazing!”

Using state of the art equipment purchased as a result of a grant awarded by Scottish Bakers, bakery Biggar Flavour took four prestigious Great Taste Awards in the Guild of Fine Foods annual search for the best food and beverage products in the UK! Jane Brown, of Biggar Flavour, said, “It was wonderful news to find out we had taken four awards for our oatcakes, all of which were made, packed and labelled using the new equipment we were able to purchase as a result of a grant we received last year.”

The grant of £5000 was awarded to Biggar Flavour as part of a scheme launched by Scottish Bakers in June 2019 to provide grant funding to help bakers across Scotland to buy or modernise their equipment.

Milly Hay, wife of Past President Ian Hay OBE was recently awarded the British Empire Medal in The Queen’s Birthday Honours List. The citation of the award stated that it was for ‘Services to Charity in West, Central and East Scotland’ but recognised Milly’s charitable work over the past 65 years stretching from Aberdeenshire to Kent!

Milly has been a volunteer at the Marie Curie Hospice in Edinburgh since 2008, but over the years has helped children, adults and the elderly. She says it has always been a pleasure, never a chore, and that she has been privileged to work with many wonderful individuals who have become lifelong friends.

Congratulations Milly on this deserved recognition of your dedicated service to charity, from us all at Scottish Bakers.

MCGHEE’S LAUNCHES NEW PRODUCT RANGE McGhee’s Bakery has recently launched a new premium range, to reflect the recent change in consumer shopping habits.

The Glasgow-based award-winning family bakers has introduced the specially made range of baked goods using the finest local ingredients and hand craft skills. The new product range was developed at the firm’s state-of-the-art premises at the city’s M8 food park during the downturn at the start of the pandemic outbreak.

The new McGhee’s Hand Crafted range includes Double Seeded Rolls, Cheese Topped Rolls, Chocolate Coconut Slices, Ginger Marmalade Slices made with Scottish Marmalade, Loaded Brownies, Lemon Meringue Doughnuts, Chocolate Fudge Doughnuts, White Chocolate and Raspberry Doughnuts and Lemon Meringue Empire Biscuits.

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MILLY HAY AWARDED BRITISH EMPIRE MEDAL

Alasdair Smith visits the new Helmi’s Patisserie at Baljaffray shopping centre

HELMI’S OPENS NEW SHOP IN GLASGOW In mid September Helmi’s were delighted to open their second branch - a new patisserie in Bearsden in Glasgow. CEO Alasdair had the pleasure of visiting their new branch on its opening day.

THE SCOTTISH BAKER

EVENTS UPDATE

WORLD CHAMPIONSHIP SCOTCH PIE AWARDS 2021 CHAMPION OF CHAMPIONS We are delighted to be able to announce that the World Championship Scotch Pie Awards will run this year, but with a slightly different format for 2021 only!

Restrictions in place to combat COVID mean that our annual judging day is not possible and it’s unlikely that we will be able to host the awards lunch in January either. So we have taken the decision to run the competition, but with some changes for this year to ensure the Awards retain their place in the annual calendar.

We know this will be disappointing to the many of you who have come so close to clinching the title over the years, but we hope the competition will be back in its usual format next year and there will be everything to play for!

We hope you will join with us in wishing the past winners all the best in going head to head with each other to be crowned Champion of Champions for 2021.*

We will be inviting all previous World Scotch Pie Champions to enter their winning Scotch Pie into a 2021 Champion of Champion competition for a socially distanced judging with head judge Ian Nelson plus a sector expert. Judging will be blind as always and an independent auditor will be on hand to oversee proceedings to ensure fairness all round.

Judging will take place on 12 January 2021 with the Champion of Champions being announced on the 19 January.

* Competition dates listed are subject to change depending on COVID restrictions. We will monitor closely at all times and keep entrants informed.

DATES ANNOUNCED FOR NATIONAL DOUGHNUT WEEK 2021

2021

POSTPONED!

The official National Doughnut Week has announced it will be returning in 2021 from 8th – 16th May, for a huge week of fundraising.

The charity week, sponsored by CSM Bakery Solutions, was unfortunately cancelled this year due to the COVID-19 pandemic which is why it is back with a bang for 2021.

National Doughnut Week raises vital funds for The Children’s Trust, the UK’s leading charity for children with brain injury.

It has been running for 29 years, after being launched in 1991 by Christopher Freeman, owner of Dunn’s Bakery. Bakers from around the country will be taking part.

The last National Doughnut Week event in May 2019 raised over £32,000 with the help of hundreds of independent bakers, cafes and shops who sold delicious doughnuts for charity.

The registration date will be announced in January 2021 and will be available at http://www.nationaldoughnutweek.org/.

GLASGOW PRESIDENTIAL RUNNER UP WINNER DANCE POSTPONED 2021 2021

We have taken the difficult decision to postpone our Glasgow Presidential Dance in February. It is highly unlikely that current restrictions will have altered much by then, making it impossible for us to plan. We hope that we will be able to hold the event later on in 2021, so we will keep you updated on plans!

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THE SCOTTISH BAKER

TRAINING NEWS

SCOTT ANDERSON INSTALLED AS DEACON OF INCORPORATION OF BAKERS OF GLASGOW Congratulations to our very own Training & Quality Manager, Scott Anderson, who is now the new Deacon of the Incorporation of Bakers of Glasgow The Incorporation of Bakers held their AGM on Friday 18th September and conferred on Scott this honorary position wishing him well for the year ahead, albeit a slightly different year to usual and the one the Craft had planned!

Scottish Bakers’ Chief Executive, Alasdair Smith, said, “It’s a huge honour for Scott to be given this position and it reflects the hard work he has done over many years to support the bakery trade and encourage investment in skills. We wish him well for the year ahead.”

We add our congratulations to Jason Ross, City of Glasgow College’s bakery lecturer, on his election as Collector for 2021.

Customers queue as Murrays Bakers reopens

NEW NATIONAL FOOD & DRINK TRAINING WEBSITE LAUNCHED In October we launched our new and improved National Food & Drink Training website. We are delighted with the new modern, clean design which now details all of the work-based learning that we offer across the UK. It also features some fantastic case studies from Scottish Bakers members, which we hope to add to in the coming weeks and months.

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THE SCOTTISH BAKER

TRAINING NEWS

NATIONAL FOOD AND DRINK TRAINING Scottish Bakers members invest in skills development

BELLS BUILDS IN BUSINESS RESILIENCE

BY INVESTING IN FUTURE SKILLS Scottish Bakers member Bells Food Group is one of Scotland’s’ best known food brands supplying pies, pastry, savoury baked products and cakes to leading retailers and food service customers from its base in Shotts, Lanarkshire.

THE BREAD GUY – ‘BUILDING TALENT LEADS TO FUTURE SUCCESS’ Artisan bakery business and Scottish Bakers member The Bread Guy was founded by Gary McAllister who has been baking bread since he first left school.

At just 16, he began his apprenticeship at the locally renowned Kelly of Cults working with a small team of dedicated experienced bakers where it became obvious he had a real flair and passion for baking. Over the years he has worked in several bakeries where he fine-tuned his craft before going it alone.

Gary started The Bread Guy in 2018 with a small unit, an oven, mixer, table, rack and pans. Gary is now 28 and his business is growing during these uncertain times providing high quality artisan products within the Grampian Region.

FOR ME IT’S ALL ABOUT ORGANIC GROWTH AND THAT IS WHY TRAINING IS SO IMPORTANT TO ME.”

Gary says, “Our products are all handmade and will always continue to be – our team of bakers are trained in the skills of real bread making, and use a combination of ancient techniques and modern flair to expertly hand craft our mouth-watering breads. “We are keen to grow and develop our business so we took over Aitkens Bakery earlier this year but it is not just about growth through acquisitions, for me it’s all about organic growth and that is why training is so important to me.”

The Bread Guy is working with Scottish Bakers specialist training arm National Food and Drink Training (NFDT) to support two candidates, one aged 16 and one aged 21, as they study for their Food & Drink Operations Craft Bakery Skills Level 2 on top of the five employees who have already completed Food Hygiene training.

Training and Quality Manager of NFDT Scott Anderson said, “It is great to see bakers like The Bread Guy investing in training to grow and develop their own businesses but during these tough COVID times, it is vital to look towards the future. We look forward to supporting Gary and his team on their journey.”

Today, Bells Food Group manufactures 80 tonnes of pastry per week delivering pastry baked goods to every corner of the UK supplying both domestic and commercial customers. Managing Director and immediate Scottish Bakers Past President Ronnie Miles is only too aware of the need to invest in skills to secure future growth.

“It has been a tough year, for everyone, and we are going to be feeling the impacts of COVID-19 on our economy for many years to come, so we have to build in business resilience where we can. We are committed to investing in skills in our business, for today and for the future. We have signed up around 30 candidates this year, who will be undertaking both SVQ 2: Production & Processing & SVQ 3: Food Manufacturing Excellence modules to develop their skills and understanding of our sector, so they can play their part in developing the Bells business. I wish them success and I know they will be in good hands”, said Ronnie.

The training will be carried out by Scottish Bakers specialist training arm National Food and Drink Training (NFDT) who’s Training and Quality Manager Scott Anderson said, “We have worked with Bells Food Group over many years and they remain committed to developing the skills of their workforce to support business growth and meeting customer needs on a daily basis. We are looking forward to working with the 30 candidates who have stepped up and to helping them realise their professional skills.”

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THE SCOTTISH BAKER

TRAINING NEWS

STUART’S OF BUCKHAVEN SET SIGHTS ON A SKILFUL FUTURE

BARNETT’S BELIEVE IN TRAINING FOR BUSINESS RESILIENCE Barnett’s Artisan Bakery of Anstruther is known for producing the best loaves and other bakery goodies, but now they are becoming known for investing in skills to future proof their business, as they build their way out of the COVID pandemic.

Bakers throughout Scotland have continued to bake fresh produce daily through the lock down keeping the nation fed but as restrictions slowly lift and business starts to settle into the new-normal, the need to nurture a new generation of skilled craft bakers is becoming ever more apparent.

Stuart’s of Buckhaven is one of Scotland’s oldest family run bakers, dating back to 1857 and during lockdown demand for their product soared as people shopped more locally. This led to even Managing Director Keith Stuart donning his whites again and helping the bakers keep up with demand.

But as a long standing business, Stuart’s are aware of the need to look forward so they are investing now in creating a skilled workforce for the future.

The company currently has candidates working on the following qualifications: - Craft Bakery Skills Level 2 - Food Sales & Service Skills Level 2 - Food & Drink Operations Level 3

One such candidate is Cameron Winton, pictured, who has been with the bakery for six years and has been shop manager for the last year. He recently completed the qualification - Food Sales & Service Skills at SCQF Level 5.

“I started studying for this qualification to gain a better all-round knowledge of food safety, and health and safety at work. The focus of this course is more on the quality of service along with giving me a more rounded knowledge for my job role. I can really see the benefits in how I deliver my role day to day and I hope to sign up to the next level of qualification in the next few months. This would be Food & Drink Operations at SCQF Level 6.”

TRAINING IS ESSENTIAL FOR OUR STAFF TO KEEP THEIR SKILLS UP TO DATE AND TO KEEP THEM MOTIVATED TO CONTINUE TO LEARN. ONLY BY INVESTING IN OUR PEOPLE CAN WE TRULY HELP TO FUTURE PROOF OUR BUSINESS.” Mark Stuart, Director

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The bakery has teamed up with National Food & Drink Training (NFDT), to support Jessie Barnett though her Level 2 qualification in Craft Bakery Skills.

Jessie is a member of the Barnett family and had been helping in the business whilst at school. Jessie was already working in the bakery full time before lockdown after finishing college studying business. Then, finding herself working more hands on when short staffed at the beginning of COVID, she found her passion for confectionary.

“I really enjoy baking” said Jessie, “and it’s great to be receiving formally recognised training, but having a role like this also means I can have a good work life balance and I still get time to spend on my other passion, my horse!”

THE SCOTTISH BAKER

TRAINING NEWS

SCOTTISH BAKERS EXPANDING APPRENTICESHIP PROVISION IN ENGLAND Under new flexibilities introduced by the English Skills Funding Agency (ESFA), Scottish Bakers through its dedicated training arm, National Food and Drink Training (NFDT), is delighted to confirm it can now deliver funded Apprenticeship Standards to smaller, non-levy craft bakery businesses as well as larger, apprenticeship-levy paying manufacturers across England.

Scottish Bakers/NFDT has many years of experience supporting workplace delivery of apprenticeships across the UK, and is a registered Training Provider listed on the Register Of Apprenticeship Training Providers (ROATP). It works with FDQ to provide the mandatory “End Point Assessment (EPA)”.

NFDT is now reaching out to the trade to establish interest from the sector.

Employers who hire a new apprentice between now and 31 January 2021 will receive an additional incentive payment of £2,000 for apprentices aged 16 to 24, or £1,500 for apprentices aged 25 and over.

Scott Anderson, NFDT’s Training and Quality Manager said, “Time and time again we’ve seen how workplace apprenticeships help businesses to improve the skills of their workforce, deliver better efficiency and productivity and reduce wastage.”

Chief Executive, Alasdair Smith, said, “At such a challenging time for the industry, apprenticeships are an invaluable aid to businesses seeking pathways to recovery as this pandemic continues.”

Karen Dear, Director of Operations at the CBA, said, “Apprenticeships have always been part of the bakery landscape and the preservation and passing on of vital craft skills is something we would encourage all our members to explore.”

NFDT EXTENDS PARTNERSHIP WITH BELFAST MET TO DELIVER FOOD & DRINK APPRENTICESHIPS We are also delighted to announce that we are extending NFDT’s partnership with Belfast Metropolitan College to deliver much needed Food & Drink Apprenticeship Frameworks in Northern Ireland.

With financial support available to employers from the Department for the Economy (DfE) through their Apprenticeship Recovery Package for Northern Ireland, there has never been a more appropriate time to commit to training. The financial support available will channel investment into local businesses to help the apprenticeship system respond to the impact of the COVID-19 crisis by supporting skills development.

With the hospitality and food service sectors hit so badly by COVID-19, developing craft and supervisory skills in bakery, food manufacture, food production and its supply chain is crucial to the future success of the sector in the long term.

partnership with Belfast Met and stand ready to receive enquiries about how to progress training from employers.”

Scott Anderson said, “We work with some of Northern Ireland’s biggest and most successful bakery businesses, but we also have widespread experience in Scotland and England of working with leading food and Drink manufacturing businesses.”

Chief Executive of Scottish Bakers Alasdair Smith said, “The COVID-19 pandemic has significantly impacted food and drinks businesses across Northern Ireland.

As we chart our pathway through the ongoing restrictions, it has never been more important

to support the development of the workforce and the funds available to support apprenticeships will make a real difference.

We’re delighted to be extending our

Aidan Sloane, Head of Skills and Apprenticeships at Belfast Metropolitan College said, “We’ve worked with NFDT for many years, delivering apprenticeships into local bakeries, and we’re delighted to be able to work with them now to extend this provision to other parts of Northern Ireland’s Food and Drink manufacturing sector. We’d urge businesses to get in touch to find out how they can take advantage of this new opportunity.”

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