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THE SCOTTISH BAKER July 2019

In this issue: - - -

£125K Scottish Bakers Grant Scheme Announced Scottish Baker of the Year Annual Conference Round Up

Featuring: - £125K Scottish Bakers Grant Scheme Announced - Scottish Baker of the Year - Annual Conference Round Up

THE SCOTTISH BAKER

WELCOME

RONNIE MILES President

Welcome to the July edition of the Scottish Bakers newsletter. It has certainly been a busy few months in the lead up to the Annual Conference and the big reveal of the 2019/20 Scottish Baker of the Year. I would like to take this opportunity to once again congratulate Team Harry Gow on their deserved win and becoming the first double winner of the title. A stellar achievement. It was clear how much this award meant to the whole team. It was a fantastic end to another successful conference weekend, which was packed full of interesting speakers, awards successes and entertainment. Thanks must go to our strategic partner, BAKO North Western Group; our Gold sponsors – Bakels, Carr’s Flour, Clydesdale Bank, Dawn Foods, DMD, Fleming Howden, PFM Packaging Machinery, Puratos, Renshaw, Rondo, Scotland Food & Drink, Südzucker UK; and our Silver Sponsors - AJ Gallagher, Brook Food Processing Equipment, Cake Décor and Macphie. We would not have a conference without their generous support. I hope that all those who attended had an enjoyable weekend and well done to Alasdair and the team at Bakers House for pulling together another superb event. We were delighted to welcome the Cabinet Secretary, Fergus Ewing MSP to address conference delegates, and we welcomed the positive news that the Scottish Government will be supporting the bakery trade with a £125K grant scheme to assist with the upgrade of equipment and premises for smaller businesses. I know that Alasdair is now working with the Government on the application process and I look forward to hearing more about this in the coming weeks. I was pleased to see the launch of the new Scottish Bakers website at the end of March. If you haven’t already logged in to the members section, I would encourage you to do so and explore the information available as well as the online community space for making connections with fellow members.

ALASDAIR SMITH CEO

It’s my pleasure to introduce the new look for The Scottish Baker, your regular association newsletter. This special edition reflects on another fantastic conference and awards weekend where our industry came together to meet old friends, make new friends and celebrate our wonderful craft. The event saw us reward Scotland’s best products and businesses, culminating in the crowning of Harry Gow as our Scottish Baker of the Year: my congratulations go to the entire team who work so hard every day to deliver amazing fresh bread, savoury snacks and sweet treats. Our conference weekend is a massive undertaking, and our team at Bakers House work throughout the year to produce such a high-quality event for our members and they all deserve rewards of their own for their efforts! And I must add my own thanks to our wonderful array of industry sponsors and supporters – including our strategic partner, BAKO North Western Group – who help us raise the bar each year. There was much to celebrate over the entire weekend but we’re thrilled with the Cabinet Secretary’s announcement of grant funding for some of our smaller members. We’re working now on the eligibility criteria and application process and hope to be ready to receive applications from the end of July. This is a real vote of confidence in our sector from the Scottish Government. We’re always looking at new ways we can support our members. The social media training day, planned for September, is something we’ve been repeatedly asked for but we’re keen to know what other topics we should cover in any future short courses and workshops so please let us know. Finally, baking is a people business and our team of trainers deliver essential craft skills every day across the country; I would urge you to look at the benefits an apprentice could bring to your business so get in touch to arrange a visit from one of our talented trainers.

CONTENTS Latest News 03 Scottish Baker of the Year

Conference Round Up

Social Media Training

Past President Tribute & Honorary Member Award

Underinsurance guidance

Scottish Bakers Centenary Club

National Food & Drink Training

THE SCOTTISH BAKER

INDUSTRY NEWS

SUPPORT FOR BAKERS £125k fund for equipment A new scheme has been launched to provide grant funding to help bakers across Scotland to buy or modernise their equipment. The £125k Scottish Bakers Grant Scheme will be made available to small family-run or independent businesses. Welcoming the announcement, Rural Economy Secretary Fergus Ewing said: “ Small, independent bakers have an important role to play in Scotland, providing skilled jobs in communities and shops in our town centres. “ The Scottish Government is proud to support them to provide modern healthy food-to-go facilities, with a focus on reducing waste. “ We want to enable businesses to become more efficient in their use of energy and resources, which should reduce costs whilst contributing towards our ambitious climate change reduction targets. “ This is part of our wider efforts to continue the success of Scotland’s Food and Drink sector – helping it to double in value by 2030. “ We want more food to be sourced and produced locally, including Scotland’s delicious baked goods, which is good news for producer and consumer alike.”

SMALL, INDEPENDENT BAKERS HAVE AN IMPORTANT ROLE TO PLAY IN SCOTLAND, PROVIDING SKILLED JOBS IN COMMUNITIES AND SHOPS IN OUR TOWN CENTRES.”

Scottish Bakers Chief Executive Alasdair Smith commented, “This fund will provide vital funding to support bakers. The fund will allow them to invest in their businesses for the future helping them to meet the needs of the changing modern high street. “ Scottish bakers are skilled crafts people baking fresh goods daily and many of our members are stalwarts of our high streets and communities. And of course a strong bakery sector is also good for Scotland Plc supporting 12,000 jobs and securing the future of our much loved daily bread, savoury snacks and sweet treats.”

Fergus Ewing, MSP The Cabinet Secretary for the Rural Economy Fergus Ewing announces new Scottish Baker Grant Scheme

BACKGROUND The fund will be administered by Scottish Bakers. Exact criteria for applicants is currently being developed and further information on when and how to apply will be available from Scottish Bakers in due course.

THE FUND WILL ALLOW BAKERS TO INVEST IN THEIR BUSINESSES FOR THE FUTURE, HELPING THEM TO MEET THE NEEDS OF THE CHANGING MODERN HIGH STREET.” Alasdair Smith, CEO of Scottish Bakers

THE SCOTTISH BAKER

INDUSTRY NEWS

THE REFORMULATION CHALLENGE By Joanne Burns, Reformulation Project Manager, Food and Drink Federation (FDF) Scotland We all know that the impacts of a poor diet and obesity are profound in Scotland. To make a real difference to the health of the Scottish people, the whole food supply chain needs to get involved, from producers and retailers to consumers. At the Scottish Bakers Conference, delegates heard from Lesley Ann Gray from Kantar who illustrated the fact that consumer demand for healthier food is increasing. According to Kantar data, health drives a third of in home consumption choices and 85% of consumers are concerned about the sugar content of foods. Other speakers presenting on future trends in the bakery market highlighted the growing demand for healthier products, including ‘Better for you’ ranges. Product reformulation is rated as the most effective way the food industry can help tackle obesity. It provides an excellent opportunity to meet consumer demand as well as public health targets. But we understand that Scottish bakers, and the wider food and drink industry, are facing a variety of challenges at the moment, including the uncertainty caused by Brexit and increased ingredient and packaging costs. Due to these challenges, reformulating your products for health may not be something that you have had the time or resource to focus on. That is where I come in. The Scottish Government has funded my post, hosted in FDF Scotland, to help small to medium-sized food companies make their products healthier. This service is free of charge for all and includes advice on retail products as well as products made for food service such as cafés and bakery shops. I will help you make best use of reformulation support and funding that is available. This includes the new £125k Scottish Bakers Grant Scheme which was announced at the conference. This Scottish Government scheme will support bakers to provide healthy food-to-go. I will work in partnership with Scottish Bakers to advise how this fund could help you reformulate your products. There is also reformulation support available through other avenues including the Make Innovation Happen service and academia.

Joanne Burns, Reformulation Project Manager, Food and Drink Federation (FDF) Scotland

Each bakery will have different reformulation challenges. I will work closely with each business individually to find a tailored solution to help your company. This may include helping you to reduce fat, salt and sugars from products; or it may involve increasing levels of fibre and nutrients within foods; or even looking at portion size and clearer labelling information. Where bakeries have similar challenges, there could be opportunities for cross-collaboration such as peer to peer support or working with ingredient manufacturers. Scottish bakers have had many reformulation successes in the past. Our previous Scottish Government funded Reformulation Programme engaged with around 50 small and medium-sized food producers. This resulted in a bakery reformulating the pastry used in all of their savoury products including steak pies and sausage rolls. Other bakeries reduced the salt content in a variety of products including oatcakes, butteries and morning rolls and another reduced the portion size of an éclair.

PRODUCT REFORMULATION IS RATED AS THE MOST EFFECTIVE WAY THE FOOD INDUSTRY CAN HELP TACKLE OBESITY.” Joanne Burns, Reformulation Project Manager, Food and Drink Federation (FDF) Scotland

MORE INFORMATION To play your part contact me on Reformulation@fdfscotland.org.uk or visit the website www.fdfscotland. org.uk/sfdf/reformulation-support.aspx

THE SCOTTISH BAKER

INDUSTRY NEWS

NEW SCOTTISH BAKERS WEBSITE

A clean, updated look with much-improved functionality The end of March saw the launch of our brand new website. The new site has a clean and updated look, improved navigation, and expanded functionality: - Join or renew your membership online; pay via credit card or Paypal - Easily maintain your profile - Reset your password or request your username in real time - Post calls for participation, event announcements, research queries, and member news to our Community Forum - Member-only access to unique, secure content and resources - Search the member-only directory - Sign up for events and updates And much more...

MORE INFORMATION

Our new website

We would encourage all members to use the website. If you require any support in accessing the site, please contact Lucy Wheeler â€“ lucy@scottishbakers.org or on 01383 661 555.

FLOUR DUST INSPECTIONS

Login to the website for more information HSE Inspectors are now visiting sites across the UK to assess how they are controlling dust. One of the sectors they are focusing on is food manufacturing. HSE recommends that you take the time to refresh your knowledge of their guidance which is available free on their website.

The link to this guidance can be found within the exclusive members section of the new Scottish Bakers website. A downloadable fact sheet from Associate Member, Environmental Filtration Specialists is also available to members.

As a Scottish Bakers member you also have access to discounted rates for mandatory workplace testing for lung function and skin assessments under the Control of Substances Hazardous to Health (COSHH) â€” recommended annually. Login to www.scottishbakers.org to find out more.

THE SCOTTISH BAKER

SCOTTISH BAKER OF THE YEAR AWARDS 2019/20

HARRY GOW MAKES IT A DOUBLE

Once again they are crowned Scottish Baker of the Year Harry Gow Bakery of Inverness became the first ever bakery to ‘do the double’, by winning Scottish Baker of the Year for the second time. They are the only bakery in Scotland to have achieved this since the competition launched in 2012, when they were the first to win the now sought after title. “ WOW! We are delighted, absolutely delighted,” said David Gow. “We work hard every day to create products that our customers think are worthy of a vote in this competition. Year after year we take home prizes for the quality of our products; but this title reflects on us as a business, so we are beyond pleased to be taking the title back to Inverness one more time. “ I must thank not just the customers who voted for us, but all of our customers who buy our products week in and week out. And to all of the Harry Gow team, thank you for your hard work and dedication; as a family business we are all in it together and we could not have done it without you all.” The bakery was also awarded: - Retail Craft Baker of the Year sponsored by Puratos - Best Individual Cake in Scotland for their Birthday Cake Slice and also in this category a Regional Bronze in Highlands and Grampian for their Pineapple Tart - Best Savoury in Scotland for their Chicken Curry Pie - National Silver Award for their Celebration Cake - Regional Silver in the Highlands and Grampian for their Ginger Crunch Biscuit - Regional Bronze in the Highlands and Grampian for their Wholemeal Bread Following the votes of over 8,000 bakery customers across Scotland and a rigorous day of blind judging by 50 of the industry’s top professionals, the winners were finally announced on Saturday 8th June at a glittering awards dinner at the Crowne Plaza in Glasgow. “ This competition is hugely popular, with thousands of everyday bakery shoppers voting for their favourite products,” said Head Judge, Robert Ross.

Harry Gow Bakery, Scottish Baker of the Year 2019

“ We received over 30,000 individual product votes for goods baked by the best bakers in Scotland. Harry Gow Bakery can be very proud to take home the top prize in such a competitive field of brilliant products.” The Scottish Baker of the Year Competition, now in its 8th year, recognises Scotland’s best pies, scones, loaves, savoury items, morning rolls, cakes and biscuits. Business awards are also given to the best Bakery Café , Craft Bakery, Retail Craft Bakery and Wholesale Bakery with one lucky baker being crowned Scottish Baker of the Year. Alasdair Smith of Scottish Bakers, who organise the competition, said, “We are delighted to once again be giving Scottish bakers the chance to shine and showcase their fantastic products and it has given us great delight to present awards to each and every worthy winner.” “ But I have to take my hat off to Harry Gow Bakery, to excel in so many of the categories and then to present a compelling business case to the final judges is remarkable, they should be very proud.”

I MUST THANK NOT JUST THE CUSTOMERS WHO VOTED FOR US, BUT ALL OF OUR CUSTOMERS WHO BUY OUR PRODUCTS WEEK IN AND WEEK OUT.” David Gow, Harry Gow Bakery of Inverness

THE SCOTTISH BAKER

SCOTTISH BAKER OF THE YEAR AWARDS 2019/20 BAKERY CAFÉ OF THE YEAR:

CRAFT BAKER OF THE YEAR:

RETAIL CRAFT BAKER OF THE YEAR:

WHOLESALE BAKER OF THE YEAR:

MANUFACTURER OF THE YEAR:

Mimi’s Bakehouse

Irvines Bakery

Harry Gow Bakery

Stag Bakeries Ltd

Carr’s Flour Scotland

Finalists: Helmi’s The Butterscotch Bakery

Finalists: Bhaile Craft Bakery The Three Little Bakers

Finalist: Stephens Bakery

Finalists: Big Bear Bakery The Bread Guy Bakery

Runners Up: DMD 2000 Ltd Fleming Howden

SPONSORED BY:

BEST BISCUIT IN SCOTLAND

NATIONAL GOLD AWARD

NATIONAL SILVER AWARD

NATIONAL BRONZE AWARD

BEST IN REGION

REGIONAL GOLD

REGIONAL SILVER

REGIONAL BRONZE

HIGHLANDS ISLANDS & GRAMPIAN

CENTRAL BELT & TAYSIDE

Nicoll’s Rosebank Bakery for their Melting Moment

CENTRAL BELT & TAYSIDE

Biggar Flavour for their Melting Moment

Aulds Bakeries for their Empire Biscuit

Peter’s Bakery for their Minion

BORDERS & LOWLANDS

Maclean’s Highland Bakery for their Gingerbreadman

Irvings Homestyle Bakery for their Custard Cream

The Three Little Bakers for their Shortbread

Beth Brownings Bakery for their Shortbread Irvines Bakery for their Toffee Empire Biscuit

Irvines Bakery for their Toffee Empire Biscuit

Harry Gow Bakery for their Ginger Crunch

The Kandy Bar Bakery for their Empire Biscuit

BREAD

Stag Bakeries Ltd for their Water Biscuit

Irvings Homestyle Bakery for their Empire Biscuit

SPONSORED BY:

BEST BREAD IN SCOTLAND

NATIONAL GOLD AWARD

NATIONAL SILVER AWARD

NATIONAL BRONZE AWARD

BEST IN REGION

REGIONAL GOLD

REGIONAL SILVER

REGIONAL BRONZE

HIGHLANDS ISLANDS & GRAMPIAN

CENTRAL BELT & TAYSIDE

Big Bear Bakery for their Sourdough Bread

CENTRAL BELT & TAYSIDE

Apple Pie Bakery for their Tiger Bread

G H Barnett & Son for their Cheese & Leek Bread

Newlands Bakery for their White Bread

BORDERS & LOWLANDS

Stag Bakeries Ltd for their Plain Loaf

T.A Francis for their White Bread

Reids Bakery for their Brown Bread

Bhaile Craft Bakery for their French Sourdough

J G Ross (Bakers) Ltd for their White Bread

T.A Francis for their Ancient Grain Loaf

CELEBRATION CAKE BEST CELEBRATION CAKE IN SCOTLAND

The Butterscotch Bakery

Beth Brownings Bakery for their Shortbread

Apple Pie Bakery for their Tiger Bread

Harry Gow Bakery for their Wholemeal Bread

T.A Francis for their Chia Bread

SPONSORED BY:

NATIONAL GOLD AWARD J M Bakery

NATIONAL SILVER AWARD Harry Gow Bakery

NATIONAL BRONZE AWARD T.A Francis

THE SCOTTISH BAKER

SCOTTISH BAKER OF THE YEAR AWARDS 2019/20 INDIVIDUAL CAKE BEST INDIVIDUAL CAKE IN SCOTLAND

Harry Gow Bakery for their Birthday Cake Slice

BEST IN REGION HIGHLANDS ISLANDS & GRAMPIAN Harry Gow Bakery for their Birthday Cake Slice

CENTRAL BELT & TAYSIDE

Goodfellows of Dundee Ltd for their Fudge Doughnut

BORDERS & LOWLANDS

Irvines Bakery for their Jap Cake

SPONSORED BY:

NATIONAL GOLD AWARD

NATIONAL SILVER AWARD

NATIONAL BRONZE AWARD

REGIONAL GOLD

REGIONAL SILVER

REGIONAL BRONZE

HIGHLANDS ISLANDS & GRAMPIAN

Irvines Bakery for their Jap Cake

Breadalbane Bakery & Tea Room for their Mint Slice

CENTRAL BELT & TAYSIDE

Bayne’s the Family Bakers for their Strawberry Tart

BORDERS & LOWLANDS

The Kandy Bar Bakery for their Strawberry Tart T. A Francis for their Danish Pastry

Goodfellows of Dundee Ltd for their Fudge Doughnut

Ashers Bakery for their Millionaire Shortbread Reids Bakery for their Strawberry Tart

NATIONAL GOLD AWARD

Ashers Bakery for their White Roll

D McGhee & Sons Ltd for their White Roll T. A Francis for their G I Roll

BEST IN REGION

REGIONAL GOLD

HIGHLANDS ISLANDS & GRAMPIAN

D McGhee & Sons Ltd for their White Roll

BORDERS & LOWLANDS

T. A Francis for their G I Roll

CENTRAL BELT & TAYSIDE

Helmi’s for their Carrot Cake

Helmi’s for their Apple Tart

Mimi’s Bakehouse for their Carrot Cake

BORDERS & LOWLANDS

The Kandy Bar Bakery for their Chocolate Éclair The Kandy Bar Bakery for their Pineapple Tart

Irvines Bakery for their French Fancy

Brownings the Bakers for their Pineapple Cake

SPONSORED BY:

BEST MORNING ROLL IN SCOTLAND

CENTRAL BELT & TAYSIDE

Harry Gow Bakery for their Pineapple Tart

CENTRAL BELT & TAYSIDE

MORNING ROLL

Ashers Bakery for their White Roll

Bayne’s the Family Bakers for their Strawberry Tart

Maclean’s Highland Bakery for their White Roll

CENTRAL BELT & TAYSIDE Stephens Bakery for their Harvest Roll

BORDERS & LOWLANDS R Little Bakers for their Vienna Roll

NATIONAL SILVER AWARD

NATIONAL BRONZE AWARD

REGIONAL SILVER

REGIONAL BRONZE

HIGHLANDS ISLANDS & GRAMPIAN

Maclean’s Highland Bakery for their White Roll

Maclean’s Highland Bakery for their G I Roll

CENTRAL BELT & TAYSIDE Keptie Bakery for their Morning Roll

BORDERS & LOWLANDS

The Kandy Bar Bakery for their Scottish Morning Roll

Maclean’s Highland Bakery for their G I Roll

Ashers Bakery for their Glasgow Roll The Bread Guy Bakery for their Brioche Bun

CENTRAL BELT & TAYSIDE

G H Barnett & Son for their Granary Roll Stephens Bakery for their Well Fired Roll

BORDERS & LOWLANDS

The Kandy Bar Bakery for their Well Fired Roll

SAVOURY BEST SAVOURY IN SCOTLAND

NATIONAL GOLD AWARD

NATIONAL SILVER AWARD

NATIONAL BRONZE AWARD

BEST IN REGION

REGIONAL GOLD

REGIONAL SILVER

REGIONAL BRONZE

HIGHLANDS ISLANDS & GRAMPIAN

CENTRAL BELT & TAYSIDE

Bayne’s the Family Bakers for their Steak Pie

CENTRAL BELT & TAYSIDE

Newlands Bakery for their Scotch Pie

BORDERS & LOWLANDS

Harry Gow Bakery for their Chicken Curry Pie

Harry Gow Bakery for their Curry Pie

Irvines Bakery for their Steak Pie 10

SPONSORED BY:

Irvines Bakery for their Steak Pie

J G Ross (Bakers) Ltd for their Macaroni Pie

Irvines Bakery for their Chicken & Black Pudding Pie

Byron Bakery for their Macaroni Pie

Aulds Bakeries for their Stoater

BORDERS & LOWLANDS

Brownings the Bakers for their Kilmarnock Pie The Kandy Bar Bakery for their Scotch Pie

The Kandy Bar Bakery for their Scotch Pie

Ashers Bakery for their Sausage Roll

Aulds Bakeries for their Macaroni Pie Stephens Bakery for their Sausage Roll

BORDERS & LOWLANDS

Beth Brownings Bakery for their Macaroni Pie

THE SCOTTISH BAKER

SCOTTISH BAKER OF THE YEAR AWARDS 2019/20 SPECIAL AWARD â€“ POTATO SCONE

BEST POTATO SCONE IN SCOTLAND The Kandy Bar Bakery

SPECIAL GOLD AWARD

Beth Brownings Bakery

SPECIAL BRONZE AWARD J Gillespie & Sons

SPECIAL SILVER AWARD

Goodfellows of Dundee Ltd

SCONE

SPONSORED BY:

BEST SCONE IN SCOTLAND

NATIONAL GOLD AWARD

NATIONAL SILVER AWARD

NATIONAL BRONZE AWARD

BEST IN REGION

REGIONAL GOLD

REGIONAL SILVER

REGIONAL BRONZE

HIGHLANDS ISLANDS & GRAMPIAN

CENTRAL BELT & TAYSIDE

CENTRAL BELT & TAYSIDE Big Bear Bakery for their Cheese Scone

CENTRAL BELT & TAYSIDE

G H Barnett & Son for their Fruit Scone

BORDERS & LOWLANDS

G H Barnett & Son for their Fruit Scone

The Three Little Bakers for their Fruit Scone

Irvines Bakery for their Cinnamon & Sultana Scone

The Three Little Bakers for their Fruit Scone

The Three Little Bakers for their Wholemeal Scone

Irvines Bakery for their Chocolate Orange Scone

The Three Little Bakers for their Wholemeal Scone

Breadalbane Bakery & Tea Room for their Fruit Scone

Irvines Bakery for their Cinnamon & Sultana Scone

Byron Bakery for their Cheese Scone

City of Glasgow College City Market Bakery for their Bakewell Scone

Mortons Rolls for their Fruit Scone

BORDERS & LOWLANDS

T. A Francis for their Cherry Scone

Brownings the Bakers for their Fruit Scone Irvines Bakery for their Fruit Scone

BORDERS & LOWLANDS

THE SCOTTISH BAKER

SCOTTISH BAKERS CONFERENCE 2019

BRAND. SERVICE. TRENDS. Another successful conference weekend The Scottish Bakers Annual Conference took place in Glasgow last month. It was another fantastic weekend packed full of interesting speakers and entertainment. The conference began with a supplier showcase on the Friday afternoon. We were delighted to welcome over 30 industry suppliers including some who were exhibiting for the first time. We were also joined by 30 bakery students from the City of Glasgow College, giving them to opportunity to see and meet with the wide variety of industry suppliers. Bailie Malcolm Balfour of Glasgow City Council officially welcomed us to Glasgow on behalf of the Lord Provost who generously supported a civic drinks reception. Friday night saw us gather for the Regional Scottish Baker of the Year. Sara ‘n’ Junbug provided some excellent music at the drinks reception and following the awards presentation, Torridon had everyone up on the dancefloor until late. It was an early morning start for our competitors in the BAKO Cake Off. Our host Mich Turner MBE, once again set a difficult challenge of decorating a cake using Renshaw icing. Lady President Amy Miles emerged victorious on the day! Saturday’s conference programme took on the theme of Brand, Service & Trends. Our trends and bakers panels provided some excellent insights into upcoming market trends and how bakers have developed their individual brands. Keynote speaker Geoff Ramm was a thoroughly engaging and motivating speaker on the subject of customer service and going that extra mile. David Shanks of D8 Design covered the importance of branding and took us through the journey of creating a new brand identity for Harry Gow Bakery.

Ronnie Miles, President of Scottish Bakers

We closed the programme with A Play, A Pie & A Pint with pies from World Scotch Pie Champion The Little Bakery and beers supplied by the Crowne Plaza. Once the pies and beers were in hand, it was time to enjoy the one act comedy play – The Pieman Cometh, which is based on a true story involving one of our members, Brian Sarafilovic. The feedback on the event to date has been extremely positive, so the challenge is on to make 2020 an even bigger success.

WHO’S TALKING ABOUT YOU RIGHT NOW? FOR YOUR PRODUCTS, FOR YOUR SERVICE FOR YOUR EXPERIENCE? WHO COMES INTO YOUR PLACE BECAUSE IT’S THE GREATEST PLACE IN THE AREA? THAT’S THE CHALLENGE. Geoff Ramm, Customer Service & Marketing Speaker

GET SOCIAL!

LIMITED SPACES AVAILABLE

If you want to know more about social media and how it can help your business Scottish Bakers has the perfect training session for you.

WEDNESDAY 4TH SEPTEMBER AT BAKERS HOUSE, DUNFERMLINE. As a business are you making the most of social media to engage with your customers? Over recent years social media has become a powerful business tool and we want to make sure you are equipped with the knowledge to use this effectively. Delivered by experts ITY Marketing, this training session will be divided into two parts. Part 1 will demonstrate how social media can be used to increase footfall to your business and help you identify which social media channels work best for you. Part 2 will cover content ideas, how you can grow your following, paid activity and much more. You can choose to attend Part 1 only or attend both. Lunch is included in the course fee for those attending the Full day session. We are delighted to offer this fantastic training session on Wednesday 4th September at Bakers House in Dunfermline. Scottish Bakers members can attend the whole session for £80 +VAT per person or £50+VAT for Part 1 Only. The training is available to non members at £95+VAT for the full session and £60+VAT for Part 1 Only. For more details visit our website – www.scottishbakers.org

THE SCOTTISH BAKER

MEMBER NEWS

TRIBUTE TO PAST PRESIDENT JOHN CHALMERS Past President John Chalmers sadly passed away suddenly on the 28th March 2019 at the age of 57. The son of Past President Ron Chalmers (1976 – 77) and his wife Sheila, John spent over 40 years working in the family business, Chalmers Bakery of Bucksburn, Aberdeen. After leaving school he joined the family business as an apprentice, starting at the bottom and learning all the different jobs in the bakery, before eventually becoming Managing Director. His sister, Pamela, describes him as a “larger than life character” and said that the “baking industry was his life”. He was a past Chairman of the North East No. 2 Region of Scottish Bakers and an active member of the Scottish Bakers 40 Group where he made many friends from across Scotland’s baking family. One such close friend was Past President John Gall, who recently paid a moving tribute to him at his funeral and our conference, crediting him for playing a part in his own success at the helm of Brownings the Bakers. Giving his eulogy John Gall retold many funny stories from their times together on 40 Group tours and business trips.

Past President John Chalmers

It was in 2006 that John followed in his father’s footsteps and was installed as President of the Scottish Association of Master Bakers as we were then known. It was a role he was immensely proud of and he enjoyed travelling the UK as President and discussing developments and challenges faced by the industry.

SCOTTISH BAKERS HONORARY MEMBER AWARD

Sadly, in 2007 John faced his own personal challenges, suffering a brain injury after becoming the victim of an assault. He showed enormous strength and resilience to recover from this ordeal.

Honorary Membership is the highest honour the Association can convey on an individual. It recognises the significant contribution of an individual’s service to the association and the trade.

John’s funeral took place in April and many of our members made the journey to Aberdeen to pay their respects.

The recipient of the Honorary Membership this year is an individual who has provided selfless service to the Association for many years – and indeed continues to do so – Past President André Sarafilovic.

John leaves behind his mother Sheila, sisters Pamela and Angela and his three children John, Fraser and Lara.

Alongside such a rich and immeasurable contribution to our work, André is an inspirational figure who has presided over the growth of a successful and innovative family business that continues to thrive through smart innovations.

A baker, born and bred, André’s family roots in the trade go back decades with other family members also major figures in the industry. The Honorary Membership was bestowed in recognition of his outstanding, and continuing, contribution to Scottish Bakers and our wonderful trade, including 20 unbroken years’ service as a member of our board.

Is your bakery running the risk of underinsurance?

Are you running the risk of underinsurance? Underinsurance is a simple concept with the potential for disastrous repercussions for a business.

What is underinsurance?

How do I know if I am underinsured?

Underinsurance occurs when you have inadequate insurance

There’s a number of reasons why underinsurance can happen, with

cover so that the amount claimed exceeds the maximum that can

one of the most common being a lack of time. Many businesses

be settled by the insurance policy. This could result in a serious

don’t feel they have the time or resources to carry out a thorough

financial loss – ask yourself could your business recover if there

audit of their business, especially as increased limits can increase

was a deficit that you had to fund?

premiums. It may be false economy, but it seems like a good idea

Underinsurance is a real problem within the UK, and a study

to just check the compliance box with a standard policy.

from ABI revealed that out of the people who had claimed on

There are many ways that underinsurance can occur. Here we look

their policy previously, only 39% understood the impact of being

at common reasons for underinsurance.

underinsured (meaning 61% did not!). This number is only slightly higher compared to 31% of consumers who understood the implications despite having never claimed1.

Worryingly, in 2018, Cytora reported that 50% of SME’s are underinsured 2, so how does it happen? What does it mean if I am underinsured?

1. Buildings cover: Buildings are often mistakenly insured for market value rather than insurance reinstatement cost - this is only positive when the property is attractive and situated in a healthy economic area, but for too many customers there is far more cost in rebuild than there is in the saleable value and this leaves them underinsured. 2. Underestimating the value: Claimants often assume the

Essentially, if your insurance policy limit is lower than the limit you

current or second hand value will suffice in the event of a loss.

require then when you come to make a claim the pay-out will not

Yet many insurers will look to replace as new and naturally the

cover the entirety of the loss. This could leave you in the difficult

cost of that can often be far in excess of the given value.

situation of having to pay for the rest out of your pocket.

Source 1. https://www.consumerintelligence.com/articles/are-we-underestimating-underinsurance 2. https://cytora.com/blog/tackling-sme-underinsurance-with-ai

3. Stock/contents: Insuring part of the total value of stock/

Our (general) tips for preventing underinsurance – consider

contents on the basis that it’s unlikely they would suffer a 100%

the following;

total loss of those items - overlooking the fact that the total

Underinsurance is much like leaving a property exposed to wear

figure still needs to be known by an insurer.

and tear without repair: sooner or later you may find yourself with

4. Business interruption: It can be easy to underestimate how

a much larger bill than you expected. To avoid this you need to

long it’ll take for your business to get up and running again.

take the time to audit your organisation’s assets – both physical

To work properly, your policy requires a thorough and up-to-date

and non-physical – and ensure you have the correct cover.

assessment of the interruption exposure. Part of which should be

Think about the rebuild costs: your overall sum insured is the most

a business continuity plan that represents a true picture of the

you would need to rebuild and replace from absolute scratch.

time and resources you need to achieve pre-loss turnover levels. 5. Inflation: You should also remember to factor in inflation over a period of time. With buildings and business interruption, sometimes the repair work can take years to complete. Plus, insuring for an outdated purchase price can prevent

Are the limits of your policy sufficient? Check them against the needs of your organisation. Values: update the new-for-old replacement of plant, assets and premises for your organisation annually.

replacement for that same cost. Certain types of goods are

Recovery: set a realistic indemnity period within business

more subject to market forces than others with some having

interruption insurance that gives your organisation enough

the potential to increase in value significantly in a short space

time to recover.

of time.

Review: an annual review of all relevant policies with your

6. Regular reviews: Failing to review historical sums insured at

broker, based on your changing valuations, will ensure you

policy anniversary can lead to large gaps. Acquiring new plant

have the strongest and most effective cover available. Do

and machinery, adding a new computer system, or increasing

not forget areas like employers’ liability, public liability and

stock volumes are not always quickly linked by customers to

professional indemnity: as your circumstances change, so

the need for an insurance conversation. It is best practice to

does your risk.

undertake this annually but you should definitely not let longer than three years go by between updates. 7. Forgetting the extras: Not understanding the factors

Inflation: always check your insured sums have automatically been index-linked to inflation. Your liabilities at 2018 rates will likely differ from those in 2019.

taken into account to calculate a reinstatement value, such as clean-up costs, demolition of unsafe buildings, and solicitor/architect/local authority fees can often lead to building being underinsured.

If you would like to discuss underinsurance in more detail or have any questions related to your policy, simply contact Craig Paris

Example For example if you take out buildings and contents insurance

T: +44 (0)141 285 3306 | E: Craig_Paris@ajg.com.

that will cover you up to £50k but it costs £100k to rebuild or replace your park or its contents, then you would be underinsured by £50k (or 50%). Therefore any claims you make (no matter the size) could reflect this average and only payout 50% of the claim, leaving you to find the deficit. This could be financially

ARTUK-367876179

catastrophic to your business.

ajg.com/uk |

gallagher-uk |

@GallagherUK

Arthur J. Gallagher Insurance Brokers Limited is authorised and regulated by the Financial Conduct Authority. Registered Office: Spectrum Building, 7th Floor, 55, Blythswood Street, Glasgow, G2 7AT. Registered in Scotland. Company Number: SC108909. FP695 - 2019 Exp. DD.MM.YYYY

THE SCOTTISH BAKER

CENTENARY CLUB

CENTENARY CLUB ALL SECTORS LUNCH Retired members gather in Perth Report on the 27th Anniversary All Sectors Centenary Club lunch held on the 23rd May 2019 at the Huntingtower Hotel, Perth. The lunch was thoroughly enjoyed by all who attended, with good food and wine, and plenty of discussion and reminiscing. The Centenary Club members and their guests were delighted to again welcome Chief Executive Alasdair Smith to the lunch. Unfortunately, President Ronnie Miles could not attend due to pressing business matters at Bells Food Group. This was aptly compensated for however, by the attendance of Vice President Linda Hill in his place, who was warmly welcomed to the lunch by everyone. We were also delighted to have Angela and Sandy McKinnon of the Tower Bakery attending the anniversary lunch for the first time. After lunch Alasdair gave members an update on Scottish Bakers, highlighting the new Scottish Bakers website. He advised all Centenary Club members to sign on to the new website. Alasdair also spoke about the upcoming Scottish Bakers conference in June and members were impressed by the range and quality of the presentations that were to take place at the conference.

From left: Alasdair Smith, Linda Hill, Dennis Brown, Andrew Noble, John Young, David Graham and Angela & Sandy McKinnon

Linda then said how proud she was to have been elected Vice President of Scottish Bakers and was looking forward to following Ronnie as President next year. She said that she would do all in her power to make her time as Vice President, and ultimately as President, as successful as possible. On behalf of the Centenary Club, Jim Brown, the organiser of the Anniversary lunch, thanked Alasdair and Linda for their attendance and wished them an enjoyable and successful annual conference in June.

From left: Bryan Allely, Jim & Ann Neilson, Bill & Eileen Montgomery, Dorothy & Robert Ross, and Lyn Brown. (NB Jim was taking the pictures!)

THE SCOTTISH BAKER

NATIONAL FOOD & DRINK TRAINING

OUR RECENT ACHIEVERS Congratulations to everyone

Andreena Stewart, Victor Pizza Company

Murray Porteous , Real Food Source

Angie Bone, Murrays

Angie Bone & Sian Cameron, Murrays

Bruce Kilpatrick, Malcolm Allan

Declan Crooks, Eilidh Bell, Kelvin Taylor, Neil McCallum, Argyll Bakeries

Claire Hunter, Malcolm Allan

Millie Henderson, Argyll Bakeries

Tracy-Ann McClymont, Cake

Gordon Tait, Baristas

Zoe Cooper, Campbell’s Bakery

NEW MEMBERS

A warm welcome from everyone at Scottish Bakers Scottish Bakers has welcomed a number of new members recently including Big Bear Bakery, Blackhouse Bakery, Cake Bar, Mademoiselle Macaron and Taza Bake. Taza Bake were put in touch with Scottish Bakers training arm NFDT via Skills Development Scotland as they were looking to enhance and develop their bakery team.

Taza Bake is a Syrian bakery employing a diverse workforce where English is predominantly the second language. Taza means Fresh, and their aim is to deliver freshly baked products on a daily basis. They specialise in Syrian flatbread (or so called wrap bread or Khobez). The bakery also produces Mana’eesh, Fatayer, and Ma’moul, stone baked Syrian pies / pizzas with different fillings inside. Taza Bake are proud of the fact that they are the first producer of these kind of products in Scotland and look forward to working with all at Scottish Bakers and their NFDT training team.

Omar Al Aghbar (left) and Hussain Al Ejrf (right), who are both on programme at Taza Bake.

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