Scottish Bakers Newsletter - December 2022

THE SCOTTISH BAKER

In

this issue:

- Bakery Members Elected to the Board of Directors

- Scottish Bakers Public Affairs Work

- World Championship Scotch Pie Awards Judging

IAN MCGHEE President

ALASDAIR SMITH CEO

For the third year in a row, we have had a year like no other: and I sincerely hope this is the last time I need to make this observation. The relief as we emerged from the final pandemic restrictions made way for concern as war began to grip Ukraine. The impact of this conflict on Scottish Bakers members is clear with soaring energy costs and rising commodities prices combining to make it harder than ever to do business. But we are a resilient trade and through these increasingly challenging months I have been impressed by the resilience, determination, and passion evident across our membership. There are many more challenging months ahead, but I am hopeful we will weather these storms and emerge stronger in the year ahead.

These have also been turbulent times for the association, which has had to deal with an ever changing political and policy landscape. Ensuring we keep our trade in the public eye is vital and so the first months of my presidency have seen me engage more than ever in our public affairs work. I’ve felt privileged to represent the challenges for our sector on STV and BBC News, and with politicians in Holyrood and Westminster. I’ve commented on issues as diverse as the energy crisis, rising ingredients costs and the burden of new regulations. With support from the team at Bakers House you can be assured we are working hard to get your collective voice heard. Our training team also continues to work hard around the country delivering vital new skills to the workforce. These apprenticeships, funded by the Scottish Government, help businesses increase productivity and efficiency, and reduce waste – all important factors in ensuring business sustainability and profitability. Please do get in touch with the team to find out how they can help you.

Finally, as we look forward to 2023 it is comforting to know we will be able to deliver our Scotch Pie Awards and Annual Conference and Scottish Baker of the Year Awards unencumbered by COVID restrictions. I hope to see as many of you as possible across these great occasions.

Meantime, all that’s left is for me to wish you all a busy Christmas and a prosperous new year.

With season’s greetings.

Welcome to this final 2022 edition of The Scottish Baker. As another challenging year draws to a close, I hope we will soon be able to look back on the hardships we have faced from a position of greater strength.

As our President, Ian McGhee, has observed in his introduction, this has been yet another year like no other; but the resilience and strength of character shown by our members continues to be evident in the face of the challenges we face.

These pressures have influenced much of the work we have done on your behalf over the last few months, with an ever-increasing focus on making your voice heard by policy makers and politicians. Your membership of Scottish Bakers gives our voice credibility and strength, and I thank you for your continued support.

As we look forward to a new year, our focus will remain resolutely on the needs of our members, whether that is providing a range of services and benefits, representing your views, delivering vital training, or organising fantastic competitions and opportunities to network.

Access to FREE & INDEMNIFIED 24/7 HR Employment Law support through Peninsula is something our bakery members tell us is invaluable; not only saving them potentially many thousands of pounds but helping to keep employment practices in line with the law. From straightforward contract advice and access to employment policy templates to support for disciplinary proceedings and tribunals, Peninsula is your dependable employment law partner.

We also partner with several other organisations to bring benefits that could save you money: from FREE advice from Direct Energy, our preferred energy broker on your utilities to preferential rates on AA cover, IT from DELL, occupational health services, and support for claiming R & D tax credits and capital allowances tax relief there’s something for every member.

Early in 2023 we will also be launching our annual Scottish Baker of the Year competition. This is the single biggest showcase for Scottish bakers and their products, shining a light on the best bakes and bakers around the country. As always, the awards will be announced at our Annual Conference, taking place at The Hilton, Glasgow on Friday 5th and Saturday 6th May. I very much hope to see many of you in attendance.

Finally, remember that our training team is on hand to help you develop the skills of your workforce, which can lead to improved productivity, efficiency, and reduced wastage – all important factors in controlling costs and improving profitability.

I look forward to meeting as many of you as possible in the coming months with our President, but wish you well for a busy and productive Christmas and prosperous new year.

CONTENTS

Scottish Bakers Public Affairs work 3

New Board Members Elected 5 World Championship Scotch Pie Awards 6

Scottish Bakers antiques auction 8

Peninsula Health & Safety Advice 9

Reformul8 Challenge Fund 10

In Memoriam 11

Member News 12

Scotland Food & Drink Academy 13 NFDT Training News 14

SCOTTISH BAKERS PUBLIC AFFAIRS WORK

SCOTTISH BAKERS PUBLIC AFFAIRS –MAKING SURE YOUR VOICE IS HEARD.

Representing the interests of members and using our collective voice to feedback on and influence government policy is a vital function of the association, but is a strand of our work that often takes place out of the public eye.

This public affairs activity has also taken on a heightened level of importance: first throughout the pandemic as we engaged widely with government, its agencies and policymakers to ensure we were able to bring timely updates to members, and now as we make representations in respect of the ongoing challenges in the energy market.

An example of how our influence can make a difference was during the pandemic when the Scottish Government placed stringent

restrictions on food-to-go outlets that banned customers from entering hospitality businesses, including fast food outlets, cafés, restaurants, takeaways and coffee shops for food.

This potentially included bakeries but after making our representations to government policymakers we secured clarification for our members, that they could continue to trade unencumbered provided food-to-go represented a smaller proportion of their offer.

More recently, members will have seen some of the fruits of our work to highlight the challenges of rising energy and commodity costs. We secured high profile coverage on STV and BBC Scotland news, as well as through many other online and traditional print titles.

On the back of this we also secured meetings with the Secretary of State for Scotland, Alister Jack MP and Mairi Gougeon MSP, Cabinet Secretary for Rural Affairs and Islands to help them understand the scale of the increases being faced by members.

Having a strong and engaged membership of the association gives us a more potent and credible voice when engaging in this way, making sure that those who need to hear our messages give us a good hearing.

SCOTTISH BAKERS ELECT NEW MEMBERS TO FURTHER STRENGTHEN ITS BOARD

We have welcomed three new members to our board to further strengthen the team.

ANDREW CHISHOLM, J. B. CHRISTIE

Andrew Chisholm is Managing Director of J B Christie (Airdrie) Ltd. He has been in the baking industry since 1983, working his way from apprentice through to business owner. He has mainly been in management roles and technical roles for the past 30 years, working on many larger projects as well as the day to day running of departments and whole businesses.

His vast experience has placed him in the position that he now feels that he can offer assistance in the future flow of the Scottish baking industry, wherever he may be needed.

CHLOE MILNE, FISHER & DONALDSON

Chloe Milne is a Director of Fisher and Donaldson. Chloe is one of the fifth generation of her family business, Fisher & Donaldson. Having grown up in the bakery and working in one of their bakery shop/cafés as a teenager, Chloe went on to study and then work in arts marketing for 10 years. In 2019 she moved back to the family business with an initial focus of marketing and communications. She is now co-director alongside her brother and sister. Chloe believes her knowledge of her business and our industry along with her wider skills in communications and marketing make her a strong candidate for the Scottish Baker board. She also believes her experience as a young woman in business will be valuable.

SHIRLEY SIMSON, LEES OF SCOTLAND

Shirley Simson is Operations Director of Lees of Scotland. Shirley has been employed in the bakery, biscuit and confectionery sector for over 30 years, working for household names such as McVities, Burtons, Baynes and Lees where she is currently employed as Operations Director. Shirley brings a wealth of experience across multiple functions including production, supply chain, safety and HR.

She is passionate about empowering the workforce through training and people development and engaging with the local community to encourage the younger generation to join the baking and confectionery trade for an exciting and rewarding career. Having enjoyed being a member of the board during her time with Baynes, she says it is a privilege to do so again.

Scottish Bakers President Ian McGhee said, “I am delighted to welcome Andrew, Chloe and Shirley to the board of Scottish Bakers. They each bring a wealth of knowledge, passion and commitment to the organisation which has supported our interests for so long.”

“The appointments have come at a crucial time for our sector,” continued Chief Executive Alasdair Smith. “We are facing an existential crisis from cost-of-living impacts on energy and ingredient costs coupled with real recruitment and skills challenges and the

very likely possibility of less Government investment in skills for our future. We welcome Andrew, Chloe and Shirley to help us chart these choppy waters whilst still celebrating the incredible skills and very real contribution to the economy that our sector delivers.”

THE SCOTTISH BAKER

WORLD CHAMPIONSHIP SCOTCH PIE AWARDS

I S’PIE THE WORLD CHAMPION SCOTCH PIE ON JUDGING DAY

At the World Championship Scotch Pie Awards judging day on 16th November, nearly 500 of the best pies on the market were delivered to Dunfermline by 78 of the best butchers, bakers and other pie makers where they were put to the test by 60 pie professionals who have now selected our category winners and, of course, our ultimate winner who will be crowned World Champion in January.

Judges were worked hard once again as they put each and every entry to the taste, touch, appearance and smell test across all the categories from the iconic Scotch Pie to Football Pies & Savouries, Macaroni Pies, Steak Pies, Sausage Rolls, Cold Savouries, Hot Savouries, Vegetarian Savouries, Haggis Savouries, Bridies and Apple Pies.

“And we were not disappointed,” said Head Judge Ian Nelson. “Each year I expect great looking pies made expertly from quality ingredients. I want the judges to see, smell and taste traditional techniques but I also want to see innovation and exciting new flavour combinations coming through. It’s safe to say our entrants ticked both boxes and I can’t wait for the winners to be revealed.”

The competition offers proud pie makers across Scotland and from further afield the opportunity to be recognised as producers of the highest quality savoury products and apple pies on the market, with awards given to the best products in each category.

Chief Executive of Scottish Bakers Alasdair Smith said, “It’s always great to be in the room

on judging day and seeing all the entries is a real treat for the senses but only the best of the best will win so it’s going to be exciting to see who will take the title this time.”

We received some fantastic media coverage of the judging event, including the Channel 5 evening news and the front page of the Herald newspaper. Our social media feeds have been brimming with content from the day so if you’ve missed any of it, head to any of our channels on YouTube, Facebook, Instagram, LinkedIn and Twitter.

We’d like to thank our awards partner BAKO Group and all of our category sponsors: AAK, Andrew Ingredients, Carr’s Flour, Dalziel, DMD (2000), Fleming Howden, Macphie, Marshalls Foods and Rondo. Their support of the competition this year has been invaluable.

Now that the judges scores are in, we have our shortlist for the 2023 World Championship Scotch Pie Awards. Almost 60 pie makers have made the shortlist this year and all will be revealed by Carol Smillie next month. We cannot wait to celebrate all things pie; something we have not been able to do in person since January 2020.

MORE INFORMATION

If you missed the short list announcement, then check it out on YouTube to see who’s up for an award!

If you would like to attend the awards lunch, which takes place on Tuesday 24th January, scan the QR code to book. Tickets are priced at £30 +VAT person or £270+VAT for a table of 10.

ORGANISED BY CATEGORY SPONSORS

WORLD CHAMPIONSHIP SCOTCH PIE AWARDS

THE SCOTTISH BAKER

SCOTTISH BAKERS ANTIQUES AUCTION

HAVE YOUR OWN PIECE OF SCOTTISH BAKERS HISTORY!

Since our move some years ago from Edinburgh to Dunfermline, we’ve been holding in storage certain historical items that were part of our offices in the capital. These include the board table and chairs, wall panelling and Persian carpet you can see in the pictures. After so long in storage we’ve regretfully come to realise these will never be of use to us at Bakers House and so have decided to offer them up for auction to members. Viewing can be arranged through our office.

Details and previous professional valuation:

- 25 x 19th century mahogany Chippendale style ladder back chairs. 95 cm high. Valuation £20,000

- Three section Edwardian blonde mahogany board table. 76 cm high x 330 cm x 210 cm. Valuation £10,000

- 13 x Edwardian mahogany wall panels valuation £20,000

- Late 19th century Wilton Tabriz style carpet with signs of wear. 716 cm x 390 cm. Valuation £1,500

Please send sealed bids to us by 31 January 2023. Please put the details of your bid – ie item(s) and value – and your name, address and contact details in a sealed envelope and post this sealed envelope to us at Bakers House. We will contact you after the closing date if your bid has been successful. We reserve the right not to accept any bids submitted, and buyers are wholly responsible for collection and delivery.

HEALTH & SAFETY ADVICE AVAILABLE WITH PENINSULA

As part of our partnership with Peninsula, Bakery Members can benefit from Health & Safety guidance support from the Peninsula H&S Specialists.

As well as employment law/HR support Peninsula can assist bakery members with guidance notes on General Health & Safety on all aspects associated with general health and safety in the workplace including:

• Health and safety accident and incidents

• Health and safety duties of employers to their employees and to persons

• General health and safety duties of persons other than their employees

• Machinery safe use

• Safety training requirements for work equipment

• Maintenance of the place of work, including access and exits

• Maintenance of a safe working environment with welfare facilities

Please note that Health & Safety guidance is not covered by the insurance provision that Scottish Bakers has in place with Peninsula.

In addition to this there are also H&S and HR OnDemand Free Training sessions also available online.

More information about the Peninsula member service, visit the member area of the Scottish Bakers website.

THE SCOTTISH BAKER

REFORMUL8 CHALLENGE FUND

REFORMUL8 CHALLENGE FUND (RCF)

The third round of the Reformul8 Challenge Fund is now live and open for applications to assist Scottish food and drink producers to make their products healthier.

The Scottish Government’s Reformulation for Health programme is delighted to launch the third round of the Reformul8 Challenge Fund (RCF) to support food and drink businesses with the associated financial costs of reformulation, with funding provided by the Scotland Food and Drink Partnership.

Funding available Funds available vary from £250 to £5,000 per business. Applicants must provide at least 50% of the total project costs. Businesses may contribute more than 50% of the total but the maximum fund remains fixed at £5,000.

Please note that funding is offered on only the net cost of any works being undertaken (i.e. excluding VAT)

Application for Funding Apply online herewww.surveymonkey.com/r/Reformul8 or contact Lucy Wheeler at Scottish Bakers (lucy@scottishbakers.org) to request a MS Word copy of the application form which, once completed, should be emailed to: reformulation@fdfscotland.org.uk.

Reformulation is unique to each food business: it can include the reduction of fat, salt and sugar, enrichment with added fibre, fruit & vegetables, reduced portion size and calorie value, replacing ingredients with healthier alternatives or providing clearer consumer health information.

The Reformul8 Challenge Fund can support SME food and drink businesses financially to:

• Increase nutritional profile of commonly consumed products

• Trial recipe and process changes

• Test the functionality of ingredient alternatives

• Improve production capacity and operational efficiency

• Access nutritional testing and technical support

• Improve marketing and promotional activities to support health

For more information visit www.fdfscotland.org.uk

PAST PRESIDENT BILL MCLAREN

Bill was the fourth generation to run McLarens Bakers Ltd in Forfar which was established in 1893. Born in 1940, he joined his father in the bakery at around the age of 15. He continued to work in the bakery up until fairly recently, retiring in 2018, having overseen expansion of the business in 1971 and 1991. He was renowned for his hand made bridies.

Bill was President of S.A.M.B, as Scottish Bakers was then known, from 1995 – 1996

ISOBEL SMITH (J&I SMITH BAKERS)

Isobel Smith, formerly of Huntly also passed away recently after a long illness. Isobel was wife to John and was a great support to him in the business. She is missed by all who knew her.

GARETH WHITTAKER (DAWN FOODS)

Gareth Whittaker, Bakery Sales Manager at Dawn Foods passed away on Saturday 24th September. He had worked at Dawn Foods for 18 years and was a dedicated member of the team.

and was also a Past Deacon of the Bakers Trade and Deacon Convenor of the Nine Trades Dundee.

The bakery is now run by the 5th Generation, Bill’s daughter Karen and one of his grandchildren, Sarah is also working in the business.

He will be sorely missed by his wife Allison and all of his family and many friends.

GLADYS GILLAN (YTHAN BAKERY)

Glady Gillan passed away on the 11th November 2022. Gladys was the wife of the late John Davie Gillan of the Ythan Bakery in Ellon, Aberdeenshire. She was the dearly loved mother of Lorna and Michael and a much loved mother-in-law and grandmother.

DUNCAN MACFARLANE (SCOBIE MCINTOSH)

Duncan MacFarlane (Snr) sadly passed away on Friday 21st October 2022 after a sudden and very short illness. Duncan had only retired 18 months ago and planned to spend winters in the sun, cherish time with his grandchildren and enjoy the benefits of retirement with his wife Sheena who had retired at a similar time.

Duncan worked with Scobie for almost his entire career and latterly became a Director of bakery sales. His name, synonymous to the industry helped build the supermarket in-house, industrial and independent bakeries across the UK. He would often be leant on to advise how to best bake a new product or line. He was always welcomed with excitement at the Scobie McIntosh head office where he would often run test bake days with the staff and have them kneading dough and creating interesting shaped breads, pastries and cakes.

We had the pleasure of having Gareth as a judge of the Celebration Cake category for the Scottish Baker of the Year competition earlier this year (pictured with fellow judge - BBC Scotland’s Barbara Wallace).

He is missed tremendously by his wife Lisa, three children and all of his colleagues at Dawn Foods.

We were saddened to learn of the sudden passing of one our Past Presidents, Bill McLaren in October.

HARRY GOW LAUNCH NEW FRENCH PASTRY RANGE

The popular north of Scotland bakery has introduced a range of delicious pâtisserie to its shops across the Highlands and Moray.

Harry Gow has added the new French pastries to its range – inspired by the Gow family’s travels on the continent.

Amongst the new goodies on offer are pains au chocolat and the long-awaited arrival of Harry Gow’s award-winning croissants, awarded a National Silver award at this year’s Scottish Baker of the Year Awards.

MACPHIE HIRES FOOD SCIENCE GRADUATE

Macphie has hired a local food science graduate to help perfect some of its popular products.

Dundee-local, Jamie McDonald, has secured a key new role at Macphie Ltd following a successful placement programme through Abertay University, with the manufacturer also providing a financial contribution towards his studies.

The Aberdeenshire-based food ingredients firm welcomed Jamie for a three-month summer placement and has since offered him the full-time role of Product Designer where he will work within Macphie’s New Product Development team.

The hire is part of an ongoing strategic partnership between Macphie and Abertay University in which the food firm hosts paid summer placements for students on the university’s Food and Consumer Science course, as well as providing each intern with £3000 to fund their studies through a scholarship initiated by Macphie.

WELCOME TO NEW MEMBER!

We’re delighted to welcome new member Lily Bakes Cakes of Glasgow to the association. Lily started the business whilst recovering from major surgery. Baking was her creative outlet during her recovery, and she began to post pictures of her creations on Instagram, which took off! This has led to the opening of a shop in the Partick area of Glasgow which is open on Saturday’s and Sunday’s as well as an online shop.

WE’RE INCREDIBLY PROUD OF OUR NEW PASTRIES. WE’VE BEEN WORKING HARD IN OUR TEST KITCHEN TO PERFECT EACH AND EVERY RECIPE, AND NOW WE CAN’T WAIT TO SEE OUR CUSTOMERS TUCK INTO THE FRUITS OF OUR LABOURS!”

Fraser

Gow, Director

at Harry Gow

THE ACADEMY DELIVERED BY SCOTLAND FOOD & DRINK PARTNERSHIP

WHAT IS THE ACADEMY?

A unique series of structured training programmes designed by industry experts to enable real and sustainable business growth. Almost 100 businesses have taken part so far.

Underpinned by tailored one-to-one mentoring, each programme matches the needs of cohort business with appropriate specialists.

This approach also allows participants to spend time on their personal development, enhancing their individual leadership skills and leaving them with knowledge to share with their wider team.

There are three courses to choose from: Seeding Growth, Accelerating Growth and Commercial Excellence.

MORE INFORMATION

More information about each of these, including closing dates for applications can be found by scanning the QR code

Scottish Bakers is a member of the Scotland Food & Drink Partnership, therefore members received a 25% discount on the course costs.

NATIONAL

Did You Know?

All food safety certificates are only valid for three years? This includes the Scottish Bakers Health and Safety for Food Handlers (HS1) certificate. Knowledge in Food Safety must be updated as a minimum every three years. Food safety certification is included as part of our Modern Apprenticeship programmes at no additional cost to your business or we offer standalone food safety training at a cost of £35 + VAT per person.

Now You Know

In the current climate of resource costs escalating, why not enrol your employees on a Modern Apprenticeship programme where they can learn about “lean” sustainability and the definition and identification of manufacturing “Wastes”.

Some of the units available to aid employees and business sustainability are as follows: - Control & Monitor Energy Efficiency - Control & Monitor Waste Minimisation - Contribute to Sustainable Practice

Waste Identification is identified by using the Lean acronym TIMWOODS (Transportation, Inventory, Motion, Waiting, Over-processing, Over-production, Defects, and Skills).

Our programmes and projects have produced tangible cost savings to business waste in the form of reduced electrical and water usage, time taken to collect ingredients, equipment and packaging (motion, transportation inventory), process waste of ingredients, time, equipment and power resource (over processing, over production and defects) and the development of training programmes bespoke to each individual business (skills).

In The Know

Food Standards Scotland through local authority Environmental Health Officers (EHO’s) continue to visit Food & Drink Manufacturers and have just published a report on Local Authority Food Sampling in Scotland. The report which covers the period 1st July 2021 to 30th June 2022 contains local authority findings and non-conformance on samples taken within the following categories; Chemical, Labelling, Microbiological, Substitution (Quantitative Ingredient Declaration (Quid) savoury product manufacture). The full report is available to view on our website. Local authorities continue to sample and visit food manufacturers and retailers as part of this current financial year following the same sampling plan.

Members have been in touch with us over the last few months to ask for guidance and help on these issues.

We continue to support the understanding of Food Safety and QUID Labelling as part of our Modern Apprenticeship programmes.

Invest In Your Team

Our Modern Apprenticeship programmes are part-funded by Skills Development Scotland (SDS) and allow you the opportunity to invest in your workforce. This helps you to retain current employees and use funded training opportunities to attract new talent to your business.

We have a range of MA pathways that can be tailored to suit your specific needs.

National Food & Drink Training, the training arm of YOUR Trade Association is here to support your training requirements which helps with the retention and recruitment of your employees.

If you would like further information on any of the topics covered in this article, please do not hesitate to contact us.

Scott

APPRENTICESHIP CASE STUDY: REID’S OF CAITHNESS, THURSO

The Reid’s Bakery brand was launched from Castletown, near Thurso, as a small craft bakery in 1966, with founder Donald Reid baking scratch breads, rolls and cakes to the tiny village of Castletown.

The bakery moved in 1998 from Castletown to larger premises in Riverside Place in Thurso. In 2013, Reid’s Bakery moved again to a new 20,000 square feet facility in Ormlie industrial estate in Thurso: its first modern plant designed by Gary Reid and officially opened by the Prince of Wales.

Now, over 50 years on and Reid’s of Caithness is still a private, family-owned business, managed by the second generation of Reids, Gary, and his wife Tracy.

Why Choose Apprenticeship Training?

Gary wanted to make sure he was supporting his workforce when he asked Scottish Bakers training arm, National Food and Drink Training (NFDT) into his bakery to roll out apprenticeships in the business.

“It is quite simple,” he said. “We have a responsibility to ensure our staff are as well trained as possible as it helps them develop their skills and helps our bakery produce and maintain our award-winning products to the highest standard every day. The wide range of pathways was also something that Gary saw as a clear benefit, as it meant he could cover a number of job roles across the bakery and offer the opportunity to develop to also everyone.

In the last 10 years or so, Gary has put over 35 members of his team through apprenticeships in Production & Processing, Bakery Skills, Food & Drink Operations, Distribution, and Food Manufacturing Excellence.

“I want to see staff trained to an elevated level and as a result the company and our employees see the benefit. And there really is something for every part of the business,” says Gary.

Getting Started

As a long-standing member of Scottish Bakers, and a member of its board of directors, Gary understood how the association has supported the bakery workforce across the industry. Working with NFDT training advisers, Gary was able to identify the best pathways to develop his workforce to the optimum level.

“Scottish Bakers is an excellent organisation to deal with and we’re proud to be a member. The support from the training team is first

class, and I always feel they deliver a programme that’s tailor-made to our needs.”

A Better Workforce Building a better workforce is the driving force behind Reid’s commitment to apprenticeships, and he’s very clear that the workforce is better as a result.

“We are always looking to train any new and existing staff as this is part of the continuous improvement process within Reid’s bakery,” says Gary. “Since the training started with the Scottish bakers’ assessors, I have found that my staff have more knowledge and understanding with regards to problem solving, waste management, yield, and productivity rate.

“We have also been able to promote from within thanks to the knowledge that the employees have gained throughout their apprenticeship.”

A Better Business

Reid’s is a business that has grown from its humble origins in 1966 When Gary’s father, Donald Reid, opened his first bakery. Over the years the business has steadily grown in both size and ambition, and along the way supplied the Queen Mother with bread and cakes when she was a resident in the Castle of Mey.

The move to the current modern premises in 2013, opened by HRH The Prince of Wales, signalled a step change and in 2017, after 51 years of business, the bakery won the prestigious Scottish Baker of the Year title. Gary is clear that this was achieved in part, though the training programmes they have worked to deliver through NFDT.

“With the staff being trained I have more commitment; we can now identify their strengths and weaknesses and are more

aware of the potential stars within the business,” says Gary.

He continues, “With a move into wholesale supply, all the changes would not have been possible without training my staff. Through this training they became more motivated, more organised, had a better understanding of procedures and overall performance has improved.”

About National Food and Drink Training National Food and Drink Training (NFDT) is Scottish Bakers specialist apprenticeship training arm. NFDT has considerable experience of delivering of work-based learning and has developed a range of bespoke learning support materials to provide vital underpinning knowledge.

NFDT employs a team of industryexperienced Training Advisors to support training delivery across all of Scotland. They provide work-based learning in the workforce at a time that suits your business and your employees, whether it’s day shift, night shift, back shift, or split shifts.

All Scottish Bakers Modern Apprenticeships are fully-funded, which includes a contribution from our contract with Skills Development Scotland.

CONTACT DETAILS

Scott Anderson

- Tel: 07702 520524

- Email: scott@scottishbakers.org

- Website: nfdt.org

Baking Christmas Bright

American Pan UK offers a variety of cake tins and muffin trays that are in stock and ready to ship for your holiday baking needs! Not sure what you need? Our team is ready to help you select the perfect trays and tins or we can help you create a custom bakeware solution.

American Pan UK offers a variety of cake tins and muffin trays that are in stock and ready to ship for your holiday baking needs! Not sure what you need? Our team is ready to help you select the perfect trays and tins or we can help you create a custom bakeware solution.