THE SCOTTISH BAKER December 2021
In this issue: - - -
World Championship Scotch Pie Awards Judging Scottish Bakers President tours Dundee and Angus Scotland Food & Drink Partnership’s Net Zero Commitment
THE SCOTTISH BAKER
WELCOME
LINDA HILL
President
Welcome to this seasonal edition of your trade association newsletter. We’re approaching the end of another year during which we’ve gone from near total lockdown to something like a “new normal” with greater freedoms. However, we are reminded daily that Covid has not gone away. It has been an unusual Presidency for me, to say the least, but I’m delighted that I’ve been able to visit members old and new recently. I’ve loved seeing (and tasting!) the most amazing variety of products and welcomed the opportunity to listen to how conditions are for businesses. I never fail to be impressed by the resilience, innovation and hard work our members put in every single day of their working lives. The social side of our association is something we have all missed, so it is with great pleasure I confirm that the Glasgow Presidential Dance will take place on 26 February 2022. This is sure to be the hottest bakery ticket around until we come together again at conference in May so, please visit the website and book for what will be a fabulous night. By now, all members will have received their membership renewal notices with a link to a subscription invoice. I’m afraid that after a three-year subscription freeze, the board agreed that it was necessary to increase membership fees by around 5% across all grades.
02
ALASDAIR SMITH CEO
As always, I’m honoured to introduce this latest edition of the Scottish Baker. After another challenging year for us all it is heartening to reflect that conditions have much improved for our business and personal lives.
CONTENTS
However, I must urge all members to continue their vigilance and maintain appropriate measures to help limit the spread of the virus.
New Owners for Murrays Bakers in Perth 5 Exclusive Chocolate Academy for Bakery Members
6
In more positive news, we have been able to bring back the World Championship Scotch Pie awards after a two-year hiatus. You can read more in this issue about the judging day held in November.
Member News
7
World Championship Scotch Pie Awards Judging
9
With some changes to our normal procedures to accommodate COVID-safe measures, the day ran without a hitch. We’re very much looking forward to the awards lunch being held on Tuesday 18 January with Carol Smillie returning as our host. Being able to visit members with our President has been wonderful and our thanks to all who give us such a warm welcome. We’re aiming to visit as many of you as possible before May next year. Sadly, we could never get around everyone, but do please contact me if you’d welcome a visit and we’ll do our best to include you. I can report that our office-based staff have now returned to Bakers House on a part-time blended basis. This means that there is office cover most days of the week now.
I know it’s hard to face any price increases, but Scottish Bakers is also dealing with unprecedented pressure on operating costs; I hope you understand our position and appreciate that we kept the increase to a minimum.
For our training team, their travels across Scotland to deliver valuable apprenticeship training continues. They are working wonders supporting new skills development and bringing productivity and efficiency improvements to business through skills.
Members will also know that delivering apprenticeships is not just critical for the trade’s future strength, it’s an important part of our operating budget. We know how challenging the recruitment market for new staff is right now, so one way to improve your business is by training your existing staff. If you think you could take advantage of our training services, please do contact us.
Supporting our trade is what drives everything we do, and the renewal of our HR Employment Law service with Peninsula is an important part of that support. Bakery Members should now have received a new information booklet via email outlining the wide range of services available free to members. Please contact me if you have not received this and I can forward a copy.
I would like to wish you all a busy and prosperous Christmas period and hope you all get to enjoy some peaceful and safe time with your families.
From all of us at Bakers House, I send you our very warmest wishes of the season and look forward to speaking to you again in the New Year.
Net Zero Commitment Launched
3
Get your tickets for the Glasgow Presidential Dance
4
BIA Awards Success for Stephens Bakery 11 President Linda Hill visits members in Dundee & Angus
13
In Memoriam
14
Training Update
15
THE SCOTTISH BAKER
NET ZERO COMMITMENT LAUNCHED
SCOTLAND FOOD & DRINK PARTNERSHIP’S NET ZERO COMMITMENT On 9 November, The Scotland Food & Drink Partnership launched the food and drink industry’s Net Zero Commitment to unite industry efforts and steer its journey to a Net Zero future. The Net Zero Commitment consists of five long-term commitments, underpinned by a programme of targeted interventions, to help Scotland’s food and drink sector meet Net Zero targets by addressing the challenges and opportunities that a just transition to a Net Zero sector offers producers, manufacturers and those involved throughout the food and drink supply chain. The Net Zero Commitment was launched on 9th November by David Thomson, Chief Executive, Food & Drink Federation Scotland, James Withers, Chief Executive, Scotland Food & Drink and Mairi Gougeon MSP,
Cabinet Secretary for Rural Affairs and Islands at a COP26 event held in Glasgow.
4. Using data to drive activity, identifying opportunities as well as challenges.
The Partnership’s five long-term commitments include:
5. Making the sector’s Net Zero transition a just one, looking to support green skills, fair work and lifelong careers in both rural and urban areas of Scotland.
1. Placing Net Zero at the heart of all Scotland Food & Drink’s sector strategies. 2. Supporting Scotland’s food and drink businesses on the Net Zero journey with planning and practical interventions to cater for their specific challenges and needs. 3. Tackling key shared challenges through collaboration which goes beyond the existing full supply chain approach to encompass other sectors in addressing asset lifecycle planning, energy, packaging, waste and carbon sequestration.
Underpinning the Partnership’s commitments is a series of practical interventions to support Scotland’s food and drink sector in its transition to net zero. Interventions include the introduction of a pilot Net Zero Advisor programme to support businesses making the transition to net zero, learning events and full realignment of the Partnership’s sector strategies, including Ambition 2030, with climate change commitments.
GLASGOW PRESIDENTIAL DANCE
FOOD & DRINK MUSIC & DANCING RAFFLE & AUCTION
Our Glasgow Presidential Dance is back for 2022! We never could have guessed that the 2020 dance would be the last Scottish Bakers social event for two years! President Linda Hill is absolutely delighted to invite you to what will be an amazing celebration after being apart for so long. It’s the perfect opportunity to meet up with your Scottish Bakers friends for an evening of fun and dancing, hosted by the fabulous Edward Reid!
GO TO SCOTTISHBAKERS.ORG/EVENT/GLASGOWDANCE2022 TO BOOK YOUR TICKETS NOW! EVENT PARTNER
r i e th t ee m s r e Help custom n 2022! fibre goals i +
Iron + Vit a
Iron
HIGH FIBRE HIGH PROTEIN
he
at Bran Fib r
VEGAN SUITABLE Hig
h Protein
e
n
+ Vita m um i ci
SUPPORTS METABOLISM
W
SUPPORTS IMMUNE SYSTEM
D
Ca l
MULTISEED VITALITY BREAD & ROLLS
nD mi
Fola te
BOOST SALES WITH BRIGHT & BEAUTIFUL
14g
MAINTAINS NORMAL TEETH & BONES
GOOD FOR YOUR GUT
PER 100G Claims made are only valid for base recipe only.
www.britishbakels.co.uk 01869 356400
THE SCOTTISH BAKER
MURRAYS CHANGE OF OWNERSHIP
NEW OWNER FOR MURRAYS BAKERS IN PERTH
We meet Jim Williamson who has recently bought the award winning bakery. Many members will know of Perth’s Murrays Bakers; not just for their fantastic range of traditional hand-crafted goods, including their award-winning pies, but for the role that Linda Hill, the fourth generation to lead the business, plays as board member and President of Scottish Bakers. What many members may not know is that after 34 years, the last 21 years of which she spent leading and growing the business, Linda decided to pass the bakery on into the hands of a new family. We caught up with new owner, Jim Williamson, to find out what attracted him to our Scottish Bakers family and how he feels as the new custodian of a much-loved local craft bakery. Jim said, “We as a family have been looking, over the last ten years, to purchase a ‘family business’ which we could ALL be involved in and when we were aware of Murrays Bakers being on the market we made inquiries.”
We asked if there was anything in particular about the bakery trade that attracted him and his family?
We were interested to hear if Jim and his family had had a steep learning curve in the bakery, and his response may surprise some.
“We have always had a keen interest in baking, even before the media hype, he said, “and from our early years being brought up in a small community both parents and children would visit our local bakers on a Saturday to pick our favourites.”
“No!” he stated firmly. “We have taught our family that whatever they decide to do or go into to know the three Ps - People, Product and Price.
He continued, “It was important to us that Murray’s was well-established, and had a great reputation and a loyal customer base when we were making our decisions.” During our discussion, the family element came out as really important and we asked why that seems to fit so well in the bakery trade. Jim’s response was clear, “This is our lifestyle, it’s not simply a business or employment but something we can be completely immersed in and be dedicated to.”
“People, to realise that your staff, as well as your customers, are among your most important assets. Treat them like family! “Product, get to know EVERYTHING about what you sell and what your customers want and buy. “Price, know your niche and price accordingly.” Finally, we asked what hopes and aspirations Jim and his family had for the future of Murray’s? His answer is simple, and one that will resonate with many members. “We want to be good custodians of the legacy that we find ourselves running... watch this space!”
05
GROW YOUR BUSINESS WITH CHOCOLATE Join the Barry Callebaut Chocolate Academy team in Banbury and discover how your business can develop with chocolate. The Day Long Course Explores: Chocolate handling & equipment Enrobing with chocolate Chocolate in baking Tempering Topping with real chocolate Bean to Bar Chocolate Tasting Sustainability Date: 8th March 2022 Time: 10AM - 4PM Location: Chocolate Academy Banbury Price: £150 including VAT Book your place now by emailing us:
chocolate_academy_ukie@barry-callebaut.com
Exclusive bespoke offer for members of the Scottish Bakers
THE SCOTTISH BAKER
MEMBER NEWS
MORE AWARD SUCCESS FOR CALVIN’S FREE FROM FOODS Congratulations to Calvin’s Free From Foods who were named regional winner for Scotland at the Tiptree World Bread Awards. The judges were inspired by founder Sabine’s ability to turn a challenging personal experience into a business that helps many people in situations similar to her own.
BFP SCOTLAND
STRICTLY MACARONS FOR SCOTTISH BAKERS MEMBER Who doesn’t love a bit of Strictly magic on a Saturday night? Eagle-eyed viewers may have spotted some fabulous looking macarons as part of the set for British Bake Off winner John Whaite’s Charleston dance number. These were supplied by Scottish Bakers member Mademoiselle Macaron who are based in Edinburgh. They couldn’t believe it when they were asked to supply them for the hit BBC entertainment show.
CENTENARY CLUB SECTOR 1 After the recent lockdown Sector 1 of the Centenary Club managed to get together on the 19th October 2021. We were delighted to welcome 16 Members for a lovely lunch with our baker friends. Jim Brown our Centenary Club Convener made the journey north to be with us on this occasion and he was delighted to meet after a long time many friends from past years and memories of past conferences were exchanged over lunch. We were also able to catch up with all the news from the other Sectors. Clive Sangster Centenary Club Convenor, Sector 1
SCOTTISH BAKERS MEMBER SUPPLIES COP26 Edinburgh’s The Breadwinner Bakery’s 100% plant based range, including a delicious range of plant based pastries were a real hit at the recent COP26 summit in Glasgow.
Founded in 1932, BFP has been supplying bakeries, patisseries and cake makers with bakery ingredients for close to a century. They hold a wide range of ambient, chilled and frozen products in stock so you can get what you need. With 1,000+ products from essential everyday ingredients through to niche ingredients and finished baked goods, they can meet all of your baking needs. The head office is based in Glasgow and they now have new warehouse depot in Newbridge in Edinburgh. BFP is here to help Scottish bakers flourish!
ARGYLL SYSTEMS Argyll Systems has over 30 years’ experience in designing, installing and servicing cash register and Electronic Point of Sales (EPoS) systems. Specialising in the latest in hospitality and retail systems, their wealth of expertise ensures your business receives a bespoke system that can improve the efficiency and productivity of your business.
Their range were sourced via Lomond Foods who along with Compass were required to deliver a menu sourcing and developing local, sustainable, low carbon footprint products for the event. They even hit the headlines as their pastries during the event were incorrectly labelled with the Carbon footprint of an ordinary croissant. It turned out that The Breadwinner’s vegan recipe had a carbon footprint 5 times lower than a standard croissant!
07
We are Macphie Food. We think about it. We breathe it. And we live it. Inspired by a pioneering spirit and a will to be something completely different, Macphie has grown to be a truly unique international family ingredient business — a beacon of invention on a bedrock of values. As a partner to some of the world’s leading food brands, we’re dedicated to turning ideas and creativity into practical solutions. Our passion. Our motivator. Our obsession.
MacphieUK
macphie.com
THE SCOTTISH BAKER
SCOTCH PIE AWARDS JUDGING
JUDGING DAY FOR THE WORLD CHAMPIONSHIP SCOTCH PIE AWARDS A HUGE SUCCESS The judges of the 22nd World Championship Scotch Pie Awards declared the annual judging day in November a huge success, as over 70 butchers and bakers safely delivered more than 400 of the country’s best pies, for judging by 60 experts in their field. After a break during COVID, the judges were eager to get back to it and their enthusiasm shone through as each pie, under the scrutiny of Head Judge Ian Nelson, was assessed for its appearance, consistency and of course taste. But the aim of the day was to select a series of ‘best in category’ winners including the 2022 World Champion Scotch Pie in this much anticipated and always hotly contested competition.
The judges were looking for pie perfection across entrants in 11 categories; Scotch Pie, Football Pies & Savouries, Macaroni Pie, Steak Pie, Sausage Roll, Cold Savoury, Hot Savoury, Vegetarian Savoury, Haggis Savoury, Bridie and Apple Pies and the winner will be announced at a prestigious lunch on 18th January 2022 at the Westerwood Hotel, Cumbernauld. “Judging day is always a highlight in my calendar and today did not disappoint. It was our first chance to come together as an industry since March 2020 and so it really did feel special today,” said Alasdair Smith, Chief Executive of Scottish Bakers who run the competition on behalf of bakery and butchery trades.
It always heartens me to see such an amazing display of pies which have been lovingly made from scratch from locally sourced ingredients, freshly made daily by skilled craftspeople. I say this a lot but this really is the only competition of its kind, recognising excellence in the preparation of a perfect Scotch pie, and the winners genuinely receive a business boost for every title they take so it’s no wonder they try so hard to win each year.” The winners will be revealed at an awards lunch on 18 January 2022, hosted by Carol Smillie. To book tickets visit: www.scottishbakers.org event/2022PieAwardsLunch
09
ALL YOU NEED TO CREATE THE PERFECT FESTIVE CAKES AND SWEET TREATS THIS CHRISTMAS!
www.sprinklesandco.co.uk
SCAN FOR SOME FESTIVE PRODUCTS
Discount applied to all orders placed from Scottish Bakers using code ‘samb18’
THE SCOTTISH BAKER
BIA AWARDS
STEPHENS BAKERY CELEBRATES SUCCESS AT BAKING INDUSTRY AWARDS The Baking Industry Awards for 2021 brought the sector together to recognise and celebrate the transformation of the industry through the last year. The aim is for all UK bakery businesses to have the opportunity to acknowledge the skills, creativity and business acumen of the thriving UK baking sector. In a glittering awards ceremony hosted by Craig Revel Horwood, Stephens Bakery took the title of Craft Bakery Business. We also celebrated Finalist placings for Mimi’s Bakehouse, also in the Craft Bakery Business category, JG Ross for the Customer Focus award, Beefcake Café in the Free-from Bakery Product of the Year category and Carr’s Flour Mills for New Bakery Product of the Year for Carr’s Kids Mix and the Team of the Year Award.
Scottish Bakers Chief Executive Alasdair Smith said, “The Baking Industry Awards are a key date on the calendar each year but of course the last 2 years have been somewhat different, so to attend this years’ event, alongside our President, Linda Hill, was an ideal opportunity not only to celebrate the resilience of our sector but also to highlight bakers who have been delivering excellence daily in what they create. We are immensely proud of all of our members shortlisted but also extend our congratulations to all the winners and runners up on the night doing our sector proud.”
ONLY THE BRAVE CAN TAKE THE CRUNCH
The brand new Oat & Barley snack bar that’s proud to be Scottish. Available in two stunning flavours - Salted Caramel and Bakewell, both packed with
Honey Coated Barley Flakes Sign up today to join our proud Scottish stockists. Call 0131 333 666 or Email fleminghowdensales@abmauri.com
THE SCOTTISH BAKER
PRESIDENTS TOUR
SCOTTISH BAKERS PRESIDENTIAL TOUR KICK STARTS RECOVERY FOR THE BAKERY SECTOR After an unprecedented period of disruption throughout which Scotland’s bakers have continued to freshly bake our nations bread, sweets and savouries, Scottish Bakers President, Linda Hill, has finally, and safely, been able to undertake the most vital of Presidential roles, to visit bakers in all four corners of Scotland to learn about their businesses and show the support of the sector for their hard work. First stop was Newport Bakery’s new shop at West Port, in Dundee to meet Kelly Scott. Newport Bakery is run by husband and wife team Kelly and Jamie Scott. Jamie is a MasterChef Professionals winner from 2014 and the Dundee store is the couple’s second bakery outlet in addition to their wellestablished restaurant. They are also opening a new doughnut store in Dundee and have plans to open a 40 cover café in Broughty Ferry in partnership with Daily Grind coffee.
The second stop took in the Keptie Bakery run by Jane and Allan Eaton. Keptie Bakery has three shops, two of which they refurbished during the pandemic to prepare the business for future growth. During the pandemic they innovated to bring fresh baked goods to their local community and introduced home delivered afternoon teas – which were a roaring success. And last but not least, Linda visited Clarks Bakery in Dundee who pleased Linda no end with the warm welcome from MD Jonathon Clark, the third generation of the family to take the reins. They now operate 9 shops in Dundee including the famous 24 hour bakery with plans to bring an innovative drive-thru to the area too.
for the good of us all, the task I was most looking forward to was getting out and about to visit my peers, learn about their businesses and share knowledge from my own. But who could have predicted the 18 months we were about to have! But now it is safe to do so, I am on the road and I am hoping to use my tour to spearhead a sense of recovery and positivity about a bright future throughout the member base. “I have seen the most incredible resilience, creativity and dogged support for local communities in the last year so for me, I am keen to hear from others about how their businesses have survived and continue to thrive in such turbulent times and what their hopes for the future are,” concluded Linda.
Scottish Bakers President Linda Hill said, “When I stepped forward as President of our much valued trade association, which exists
Keptie Bakery
Clark’s Bakery
Newport Bakery
13
THE SCOTTISH BAKER
IN MEMORIUM
IN MEMORIAM
Scott Anderson, Training & Quality Manager
JOSEPH (JOE) WALKER OBE 1937 – 2021 – WALKER’S SHORTBREAD Joe Walker aged 83 passed away peacefully at home surrounded by his family on Thursday 7 October 2021. Joe was born in Elgin on 3 December 1937, son of the late James and Winnie Walker and an older brother to Marjorie and James. Joe went to school in Aberlour before continuing his education at Robert Gordon’s
BRYAN ALLELY Bryan Allely Bryan died on 18 October at 88 years of age.
MAD BATTER STAFF PRESENTED WITH HS1 CERTIFICATES
He worked as Sales Representative for Craigmillar and was well thought of by his customers for his knowledge, efficiency and friendship, Bryan lived Pat in Gorthleck, Our NFDT training advisor, Finnigan as Inverness withwith his partner been working the MadJoanna. Batter Bakery &
14
College in Aberdeen. After completing school in Aberdeen at 17, he returned to the family business for an initial summer job and never left.... Having learned his trade and becoming a Master Baker, he was encouraged by his father and uncle to develop the Company and as such, he was both instrumental and the initial driving force necessary, in turning the Company from a small village bakery into what Walker’s Shortbread has become today. When Joe started with the Company in 1955 they employed around 20 people. The number of employees increased steadily over the
He was a very keen angler, sharing his passion with Honorary Member Robert Ross and the late Past President Jim Lamond. Joanna said that, having been born in the town, he was also a lifelong Sunderland FC supporter. Café inisrecent months was delightedClub to Bryan pictured at theand 2018 Centenary present staff members Amy and Elaine with Lunch at the Huntingtower, Perth. their HS1 food handlers certificates in June. Bakery owners David and Graeme are incredibly proud of their achievements. Well done to them both!
years until it reached a peak figure of over 1,700. He was immensely proud of the Company, the brand and the staff and he took a great deal of delight and satisfaction in being able to offer opportunities to many local people who shared his ambition, passion and drive. Joe remained a Company Director following his retirement from his day to day duties as Managing Director on 6 August 2020. Having joined the Company in 1955, he attained 66 years service, of which he played a fully active role for 65.
THE SCOTTISH BAKER
TRAINING UPDATE
TRAINING UPDATE There is no doubt that the Food & Drink sector has been hit hard by Covid-19, Brexit and now the resurgence of some sectors in tempting our workforce away with increased pay levels. Myself and the training team have heard a lot from the businesses we work in that they are struggling for staff and find that they don’t get many suitable applicants for the positions available. This is happening all across Scotland and the rest of the UK.
• Invest in your workforce through Modern Apprenticeship (MA) Training programmes! • Reward forward thinking staff that share ideas • Introduce succession planning into the business • Engage with local schools and colleges and open your doors to show the local communities the pride and passion you all have each and every day!
So how do we combat this? Here are just some suggestions:
• Promote the sector as a “great place to work”
• Offer competitive rates of pay (in comparison with competitors in different sectors if possible)
We at National Food & Drink Training, the training arm of YOUR Trade Association are here to help with the training requirements which will undoubtedly help with retention and recruitment of staff. By providing training opportunities for staff it will help to combat these serious challenges.
• Celebrate success and milestones in the working day of your employees! • Attractive benefits (free uniform, subsidised goods, cycle to work scheme etc) • Ensure your workforce is valued and feels part of the business!
Take a look at the NFDT website where you will find customers reviews of the training we provide.
Scott Anderson Training & Quality Manager
RECENT CANDIDATE ACHIEVEMENTS IPL LTD IPL Ltd in Inchture, Perthshire is a company that procures, washes, grades and packages potatoes for sale in Asda. When they approached Scottish Bakers/ NFDT for Levels 2 and 3 training none of us had any idea the challenges that were about to hit with Covid! Sara Wood, Technical Manager was keen that the staff were recognised for the hard work they all put in when facing big challenges to the business. Due to the pandemic they had an increase in demand and lots of staff shielding. When the first lockdown ended, all of the candidates were keen to restart but the company had strict rules about visitors onsite. We arranged to have our monthly review meetings via email and Zoom until restrictions allowed Training Advisor, Graeme Ayton to return. A small ceremony was held to present the certificates and
Dorothy Durno, JG Ross (Bakers) Ltd
JG ROSS (BAKERS) LTD IPL Ltd staff
applaud their hard work under challenging circumstances. IPL are a big supporter of NFDT’s training, with another four candidates almost complete and another four ready to be signed up.
Congratulations to Dorothy Durno, Manager at J.G. Ross (Bakers) Limited St Swithin Street shop in Aberdeen. She recently achieved her food hygiene certificate, gained by completing the first 2 units in her Level 2 qualification in Food Sales and Service Skills. Dorothy is progressing well with her qualification and should complete it early in the new year.
15