Scottish Bakers Newsletter - June 2021

THE SCOTTISH BAKER June 2021

In this issue: - World Scotch Pie Champion of Champions - In Memoriam – Past President James Asher - Scottish Bakers Secures New SDS Contract

THE SCOTTISH BAKER

WELCOME

LINDA HILL

ALASDAIR SMITH

President

Welcome to the June 2021 edition of the Scottish Baker which comes to you as we continue our recovery from the impact of the lockdown that began at the start of this year.

The conditions we have faced throughout the pandemic have challenged us more than we could ever have imagined. Despite this, I understand that no Scottish Bakers members have had to close their doors permanently because of these pressures. This is an outstanding achievement and is testament to the hard shifts bakers put in every day to ensure our communities stay supplied with freshly baked bread, savoury snacks and sweet treats.

I know that the easing of restrictions during April brought about significantly better trading for many members as retail workers and customers returned to High Streets, and hospitality businesses began to re-open.

Research conducted by Scottish Bakers suggests an average 25% improvement in revenue because of this, as well as some emerging demand for recruitment of new staff and massive support for skills and training.

I would urge all members to look at opportunities for apprenticeships and get in touch with the team for more information; you will be helping your business and helping the association so contact the training team now!

I am sure you will also have heard that we took the difficult decision to halt our plans to hold our Scottish Baker of the Year Competition and Annual Conference this year; there was simply too much uncertainty and risk associated with even a September date.

However, I am delighted to confirm we plan to be back with a bang next year so please hold Friday 6th and Saturday 7th May 2022 in your diaries.

With conditions improving I also hope to be able to get out and about over the coming weeks and months with Alasdair to visit as many members as possible, so please do let us know if you’d like to be on our itinerary!

As always, my thanks go out to the Bakers House team who continue to support members and deliver valuable apprenticeship training under challenging conditions.

With best wishes for happier days!

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CEO

It is a pleasure to add my own welcome to Linda’s to this June edition of the Scottish Baker, your newsletter: it hardly seems possible that we are nearly half way through the year already!

CONTENTS

It’s been a relief to see our economy re-opening after so many tough months since the Christmas lockdown, and I know how hard it has been for many members affected by the resultant low-footfall and passing trade, as well as the closure of hospitality businesses.

With the vaccination programme well on track we can only hope that such mass lockdowns are a thing of the past.

I have spoken with many of you over these months and I understand only too well how hard you have all worked during this time and the stresses you have been under: we may not be running our Scottish Baker of the Year competition this year, but you’re all winners in my book for the resilience and determination you have shown throughout this crisis.

We have also seen the Scottish election come and go since our last newsletter, with SNP returned to power to form a new Government.

We saw long-time Scottish Bakers supporter Fergus Ewing step down as our Cabinet Secretary but were able to welcome Mairi Gougeon MSP into the post. Ms Gougeon has supported us in the past and I have reached out to officially welcome her to her new appointment on behalf of Scottish Bakers.

I continue to engage regularly on your behalf with the Scottish Government and look forward to building a strong and supportive relationship with Ms Gougeon.

Finally, I’m pleased to report that the early demand for apprenticeships has exceeded our initial projections and the training team is increasingly busy with sign-ups and assessments. As Linda says in her introduction, please do call us for more information on fully funded training we can deliver to your business.

I look forward to meeting as many of you as possible in the coming months as I get out with Linda.

Best wishes,

Scottish Bakers Manifesto

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In Memoriam

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Industry news

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Champion of Champions Competition

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National Doughnut Week/Conference

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New members

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Member news

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Training news

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THE SCOTTISH BAKER

SCOTTISH BAKERS MANIFESTO

SCOTTISH BAKERS MANIFESTO Our key asks of the new Scottish Government

During the recent Scottish Government election campaigning we launched our own manifesto outlining what we see as the main ingredients for success for the sector as the economy and our communities start to come out of the COVID pandemic.

In the manifesto we stated our four key asks of Government as well a demonstrating the significant contribution the Scottish baking industry makes to the wider food and drink economy in Scotland.

Chief Executive Alasdair Smith says, “Every year Scottish bakers deliver over £1 billion into the economy, approximately one fifth of all food and drink manufacturing. To get to this position has taken hard work, expertise, and innovation.

“In recent years, our members have led the way in reducing food waste and reformulating recipes for health. And in the last year, through the pandemic, our members have gone above and beyond to support the communities they serve - offering creative delivery options and donating to our key workers.

NATASHA’S LAW UPDATE Scottish Bakers has been working with Food Standards Scotland for some time now on the new allergens labelling regulations – Natasha’s Law – due for implementation from 1 October 2021. Many of our members provided invaluable input into the consultation process late last year and we were able to provide an update to members in late April.

Update from Food Standards Scotland In our previous correspondence we advised that the amendments to the food labelling rules, relating to allergen labelling of prepacked for direct sale (PPDS) food, were due to begin scrutiny in the Scottish Parliament. We can now confirm that the scrutiny period for the Scottish Statutory Instrument has passed and no objections were raised.

This means that the labelling changes to prepacked for direct sale food will come into effect from the 1st of October 2021.

We are continuing to work on guidance and training material and this will be shared with stakeholders as soon as possible. As part of this work we are considering if guidance should be available in languages other than

“Our bakers employ over 11,000 people across the whole of Scotland, making them essential employers in some of Scotland’s most remote communities and rural areas as well as being a welcome sight on all of our high streets. Our industry is highly skilled and we are now called upon by other food & drink manufacturing businesses, who see our training arm NFDT as a key aid to help them emulate our success.”

EVERY YEAR SCOTTISH BAKERS DELIVER OVER £1 BILLION INTO THE ECONOMY, APPROXIMATELY ONE FIFTH OF ALL FOOD AND DRINK MANUFACTURING.”

English. With this in mind, we would like to know if this may be of interest to stakeholders and if so, which languages would be relevant.

In the meantime, to help provide some clarity, we have included the interpretation of PPDS below, as well as some examples of what products the new legislation will cover.

Members should also know that FSS is committed to working with us in the coming weeks and months to ensure members have access to resources that will help them understand the legislation fully and prepare for implementation from 1 October 2021.

Guidance will include:

What are the changes?

The new Regulations mean that all food businesses who provide PPDS food need to ensure that it carries:

- Decision tree to help determine when labelling is needed - Specific guide being developed covering allergens and general labelling - Online training to be updated - MenuCal system – Can help standardise recipes and ingredients list to support labelling

- the name of the food; - a full list of ingredients; and - allergen information (emphasised within the list of ingredients).

How will information need to be given?

This information may be provided either on a label attached to, or printed directly on, the packaging. With regards to the use of a quantitative indication (QUID) for products containing meat, following further consideration PPDS food will not have to carry this information on the label. As is currently the case, businesses will continue to have the option to present a QUID on a label attached to the food, or on a notice, ticket or label that is readily discernible and in close proximity to the food.

When drafts of the guidance are available we will ensure that our members have an opportunity to provide practical input into these to ensure they meet all our needs.

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THE SCOTTISH BAKER

IN MEMORIAM

PAST PRESIDENT JAMES ASHER (1932 – 2021) It was with great sadness that we learned of the passing of Past President James Asher, of Ashers Bakery in Nairn on Thursday 13 May 2021.

He played a big part in the success of Ashers Bakery and was President of the association from 1972-73.

James, or Jimmy as he was known to his family and friends, joined the family bakery business at the age of 14, following the death of his father Alister the year prior. Being the youngest of three children and with his elder brother at university studying veterinary medicine and older sister working as a teacher, he decided to leave school to work in the family business. Despite this being against his mother’s wishes!

He spent a couple of years working in a bakery on Edinburgh’s Princes Street, gaining more experience, before returning to the family business that had been started by his grandfather in 1877. He was instrumental in the growth of the business from employing 20 staff to a workforce of 120. He oversaw new shop openings in Inverness in 1969 and in Forres in 1978.

It was in 1992 that he decided to take a step back from the business and allow his sons Alister (who followed in his father’s footsteps as President of Scottish Bakers from 2009-2010) and George to take charge.

Jimmy leaves behind his wife Marilyn, who he was married to for nearly 60 years, his four children, Aileen, George, Alister and Sally, his nine grandchildren and one great grandchild.

His eldest daughter Aileen said: “His passing comes with great sadness but he enjoyed a long and happy life and for that we are grateful.

“As well as his business friends he was known to all his customers who he would meet in his shops.

EXCERPT FROM THE PRESIDENT’S LETTER - 1972 YEARBOOK Dear Fellow Members.

Sitting here in Nairn on a lovely October evening. Watching the sun setting across the Moray Firth, my thoughts were far from trade affairs until the telephone rang and I was brought back to reality – to discuss the effects of the bakery trade of when we join the EEX, the threatened strike over the wage award, the implications of VAT, and the other current problems, until my heart was sinking faster than the setting sun.

However, come what may, private enterprise must strive to overcome these problems just as we have always managed to in the past. I would like to reiterate here what I said at Aviemore last May, that we must not underestimate ourselves. No one can expect us to make quality foods for give-away prices. The price of bakery goods must remain in proportion to the cost of living. Our problems are many and varied and differ in each business and it is here that the Association – your Association – can be of use. We want to work on behalf of each and every one of you, “for the good of all”.

“He enjoyed people’s company, enjoyed a chat and always found time to stop and say ‘hello’.”

We thank him for his service to this great association and our deepest sympathies are with his family.

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THE SCOTTISH BAKER

INDUSTRY NEWS

GORDON DONNISON RETIRES FROM BAKO AFTER LONG CAREER BAKO Northern and Scotland recently announced the retirement of Area Sales Manager, Gordon Donnison, after a long career in the baking industry.

Gordon, who joined BAKO as Area Sales Manager in June 2012, landed his first job in the bakery trade as a van salesman for BFP in 1983 after being made redundant from his previous job as a television engineer.

He said: “After many wonderful years in the baking industry, there’s no one moment I can pick out as a career high – it’s lots of little things. It’s all about the people really.

The bakery trade is more like a family and the people you work with are more like friends, whether they are colleagues, customers or suppliers.

“One part of the job I always really enjoyed though is when you introduce a new product or concept to a customer and then see them go on to have huge success with it.

But overall it’s the friendships and camaraderie that have made my time in the trade so special.”

MACPHIE EXTENDS VEGAN OFFERING WITH PLANT-BASED CREAM ALTERNATIVE LAUNCH Food ingredients manufacturer Macphie continues to cater to the rising vegan demand with the launch of a Plant-based Cream Alternative.

Available in 12 x 1litre cases, the Plant-based Cream Alternative is vegan certified, whips to three times its volume and is freeze-thaw stable once combined with sugar and whipped.

It can be used straight from the carton or whipped to create a range of desserts or confectionary fillings or toppings. It can also be used in an espuma gun to finish hot or cold drinks including soya and almond milk lattes or hot chocolates – catering to the increased habit of “coffee and walking” with friends.

The robust cream alternative can’t be overwhipped, supports the addition of flavours and colours including alcohol and can used in a range of applications from cheesecakes, tiramisu, mille-feuille and cakes.

Gordon Donnison

CSM INGREDIENTS ANNOUNCES A NEW BEGINNING CSM Ingredients is the new identity for the former CSM Bakery Solutions European and International bakery ingredients business.

Following the sale of the business to an investment subsidiary of Investindustrial VII L.P, CSM Ingredients will benefit from its strong experience and business partnerships with a renewed focus on ingredients, food innovation and sustainability.

CSM Ingredients in UK will retain its trusted local teams represented by Ivor McKane and the business will continue in a dedicated and professional manner with high-quality products and trusted services of Arkady and Craigmillar.

For more information on CSM Ingredients, please visit www.csmingredients.com.

ZEELANDIA MOVES FORWARD ON UK GROWTH STRATEGY WITH ACQUISITION OF JOHN MORLEY Zeelandia UK, part of the global baking ingredients manufacturer Royal Zeelandia Group, has reached agreement to purchase the assets of John Morley (Importers) Ltd relating to Fruit Fillings, Fruit soaking, Mincemeat, Date paste and Macpaste.

This acquisition helps Zeelandia expand its UK offering to its customer base in the industrial, craft, wholesale, and in-store bakery sectors.

The acquisition follows Zeelandia UK’s investment in a purpose-built technical centre, factory, and warehouse which opened in 2020 in Colchester, Essex, and the successful acquisition in 2017 of James Fleming, a leading producer of mallow, mincemeat, jams, jellies, and caramel.

The John Morley range will continue production at the Congleton site in Cheshire and will fall under the Flemings division of Zeelandia.

This new development joins Macphie’s 39-strong existing vegan product offering which now includes a Plant-based Glaze for sweet and savoury bakes, vegan cake mixes and frostings.

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THE SCOTTISH BAKER

CHAMPION OF CHAMPIONS COMPETITION

WORLD SCOTCH PIE CHAMPION OF CHAMPIONS FINALLY REVEALED! After our plans for a World Scotch Pie Champions of Champions were delayed at the start of the year, we were finally able to run the competition in May. This one-off Champion of Champions competition was created to allow some of Scotland’s best food artisans to shine in what has been a tough year all round for so many.

We hosted a judging on 4 May under strict social distancing conditions, where competition amongst 15 past champions was tough.

All the mouth-watering pies were put to a blind taste-off at Bakers House, Scottish Bakers Dunfermline HQ, by two pie experts, Head Judge Ian Nelson and Paul Long, Managing Director of BAKO Northern and Scotland who spent many hours putting the pastry perfections through their paces to determine which pie looked and tasted the best.

Judge Paul Long, said, “I have judged this competition over many years and I have to say the standard of entries from past winners did not disappoint so selecting the best was a tough job but one pie did indeed stand out from the crowd.”

Following the judging we kept the entrants in suspense for a week before surprising the winner, James Pirie & Son at their shop in Newtyle.

Alan Pirie from James Pirie & Son said, “I was delighted to have won the competition twice but to have been judged alongside literally the best pies in the land and to have come out on top is beyond my wildest dreams. I really do make the best Scotch Pies in the world.

This is just fantastic news and will be a huge boost to the business after a year of continuing to serve our community with fresh produce through difficult circumstances for us all.”

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“It is important to say that each and every pie that was entered on judging day is a winning pie having taken the title in recent years,” said Scottish Bakers Chief Executive, Alasdair Smith. “So the judges really were spoilt for choice on judging day.”

TV presenter Carol Smillie who has long hosted the awards ceremony said, “I am so pleased to hear that Alan and Norma have taken the title and that they can truly call themselves the Champion of Champions, well done to them.”

Event partner Scottish Craft Butchers’ Executive Manager Gordon King said, “We were delighted to be involved in the champion of champions scotch pie evaluation and to hear that Piries have taken the title is great news. In these difficult times it is more important than ever to recognise the traditional skills and hard work that goes in to develop and produce a truly iconic Scottish product.”

THE IMPRESSIVE ROLL CALL WAS: - Aulds Bakeries of Greenock - Boghall Butchers of Boghall - Brownings the Bakers of Kilmarnock - Christie the Baker of Airdie - Irvines Bakery of Beith - James Pirie & Sons of Newtyle - John G Renicks of Thornhill - Macleans Highland Bakery of Forres - Murdoch Brothers of Forres - Murrays Bakers of Perth - R T Stuart of Buckhaven - Sugar and Spice of Auchterarder - The Kandy Bar of Saltcoats - The Little Bakery of Dumfries - W F Stark of Buckhaven

THE SCOTTISH BAKER

NATIONAL DOUGHNUT WEEK/CONFERENCE

COUNTDOWN ON FOR THE OFFICIAL NATIONAL DOUGHNUT WEEK 2021 Due to the ongoing COVID-19 pandemic, National Doughnut Week was cancelled last year which is why organisers are keen to make up for it in 2021 and are hoping for a record-breaking week of fundraising.

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

The charity week, sponsored by CSM Ingredients, is now in its 30th year, after being launched in 1992 by Christopher Freeman, co-owner of Dunns Bakery.

Christopher set up the charity week after watching the harrowing report on the Ethiopian famine by Michael Buerk and wanted to use his craft and industry to also help children in need.

Registration is now available at www.nationaldoughnutweek.org

Bakers, cafés, bistros, delis and lots of other small businesses from around the country will be taking part in order to raise as much money and awareness for the charity as possible.

Just weeks to go until the charity week running from 10th – 18th July 2021 The official National Doughnut Week is back in just a few weeks! Starting from 10th July and running through until the 18th, the charity week is set to raise lots of money for The Children’s Trust, the UK’s leading charity for children with brain injury.

SCOTTISH BAKERS ANNUAL CONFERENCE AND AWARDS POSTPONED TO MAY 2022

Cristiana Ballarini, CSM Ingredients Activation Director West, South & International, comments: “The one and only National Doughnut Week is soon to be back with a bang, and we’d like to encourage people to register in order to help raise vital funds. It’s been a tough year for charities which is why we want to raise as much money and awareness as possible for The Children’s Trust, a truly deserving charity that do some remarkable work for young people and their families.”

It was with a heavy heart that we recently announced that we will not be going ahead with our annual conference and Scottish Baker of the Year Awards for 2021.

Chief Executive Alasdair Smith said, “Whilst the Covid vaccination programme progresses and we see restrictions slowly lifting, the board of directors and senior management team felt there is still too much uncertainty to allow us to effectively plan the event.

MORE INFORMATION Since launching in 1992, National Doughnut Week has raised a total of £984,256 for charitable causes, including £469,049.79 for The Children’s Trust.

Every year 40,000 children in the UK are left with a brain injury as a result of an accident or illness and many have to live with ongoing, long-term difficulties. The Children’s Trust gives children and young people with brain injury and neurodisability opportunities to live the best life possible, by providing specialist rehabilitation, education and community services across the UK. www.thechildrenstrust.org.uk

usual high standard, if we are still having to adhere to certain restrictions at that time.

Instead, the conference will be back in May 2022 for what will undoubtedly be a massive celebration of achievement for the industry!”

So, Save the Dates Now! Friday 6th & Saturday 7th May 2022 at the Hilton Hotel, Glasgow.

“We had hoped to be able to host an event in September, however the last thing we want to do is host an event that doesn’t meet our

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THE SCOTTISH BAKER

NEW MEMBERS

WELCOME TO OUR NEW MEMBERS

Over recent months we’re delighted to have welcomed new members to the Scottish Bakers Family!

NEW BAKERY MEMBERS Brocken Clock Brocken Clock is a Glasgow based, familyowned artisan patisserie and bakery. It is all about the combination of traditional and experimental patisserie. They combine high-end ingredients, latest technology and crazy ideas!

The patisserie took inspiration for its name following a trip by the owners to Ukraine.

“A few years ago we decided to go to a round trip to Ukraine, we heard how different and beautiful this country is. The final point of our destination was a city that we fell in love with – Lviv! Very medieval streets with beautiful cafés. All cafés in Lviv have a theme and story behind.”

“This small city inspired us to create a place with not only special cakes and coffee but also with a meaning. The idea always was to create a place where you can forget about the time and enjoy your cake, that’s how the name came up.”

Rosewood Cakes Rosewood Cakes is run by husband and wife team, Edwina and Chris McNulty and is based in Cambuslang, Lanarkshire.

They are a multi-award winning, luxury wedding cake studio and serve five star wedding venues and prestige hotels across Scotland.

Chris & Edwina are dedicated to making sensational, show-stopping wedding cakes and instagrammable birthday cakes that are fantastic event centrepieces. Each cake design is bespoke and each flower meticulously hand-crafted from sugar. They pride themselves in their gourmet sponges which are culinary cake sensations, as full in flavour as they are in their style. Their cakes are always beautiful and never boring!

NEW ASSOCIATE MEMBERS Planglow Ltd Planglow is an award-winning supplier of labelling software, food labels and plasticfree catering disposables. All of their market-leading eco-friendly food and drink packaging is 100% compostable.

For more than three decades, the company has been a leading supplier of catering labels, restaurant display items and food labelling software. In 2011 they introduced their first environmentally friendly packaging range,

today they offer five branded collections of eco packaging and labelling for grab and go and hot takeaway foods. They are also the sole provider of their unique catering labelling software LabelLogic and LabelLogic Live: a market-leading fully web based application for creating and printing labels both front and back of house. This includes sandwich labels, reference intake labels, menus, shelf edge cards, food safety labels and more.

Barry Callebaut Headquartered in Zurich, Switzerland, the Barry Callebaut Group is the world’s leading manufacturer of high-quality chocolate and cocoa products, mastering every step in the value chain from the sourcing of raw materials to the production of the finest chocolates. They are the heart and engine of the chocolate industry and serve the entire food industry from global and local food manufacturers to artisanal and professional

users of chocolate, such as chocolatiers, pastry chefs, bakers, hotels, restaurants or caterers.

They operate in more than 40 countries and employ over 12,000. They also operate more than 60 production facilities and 23 CHOCOLATE ACADEMY™ Centres across the globe including one in Banbury in Oxfordshire which was revamped last year.

They have comprehensive competencies in the art of making chocolate and cocoa products - from sourcing and processing cocoa beans to producing the finest chocolates, including chocolate fillings, decorations and compounds.

With more than 175 years of chocolate heritage, the Barry Callebaut Group has an unparalleled blend of expertise in cocoa and chocolate, including insights into future consumer trends which they gather through their chefs network.

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THE SCOTTISH BAKER

MEMBER NEWS

MCGHEE’S ‘ROLLS’ OUT FIVE NEW PRODUCTS IN ASDA SCOTLAND STORES Family-owned McGhee’s Bakery has secured a contract to supply five new bread lines to over 50 Asda stores across Scotland.

Part of the bakery’s morning goods product portfolio, the listings include handmade Crispy Rolls, Soft Morning Rolls and Brown Morning Rolls, as well as Soda Scones and Well Fired Rolls.

Dionne Pocobelli, Group Sales Manager of McGhee’s Bakery, said: “We are delighted to supply Asda with products from our award-winning roll range for the first time. This opportunity allows us to share some of our favourite products with Asda shoppers across Scotland.

“Our Crispy Morning Rolls are a traditional handmade roll that is based on a sourdough recipe – which makes them unique in flavour and texture. We are known as a supplier of the Glasgow favourite “Crispy Roll” and, in fact, all our rolls have become increasingly popular across Scotland.”

Heather Turnbull, Asda’s Regional Buying Manager, Scotland, added: “It’s brilliant to add more McGhee’s products to our shelves – our customers love to see local suppliers in store. We are always on the lookout for new and delicious products, and we think our shoppers will enjoy this selection of new bread rolls from the McGhee’s range.”

“Bread rolls are a firm favourite in Scotland and it’s great to be able to offer these products from a family-owned bakery.”

WE ARE DELIGHTED TO SUPPLY ASDA WITH PRODUCTS FROM OUR AWARD-WINNING ROLL RANGE FOR THE FIRST TIME. THIS OPPORTUNITY ALLOWS US TO SHARE SOME OF OUR FAVOURITE PRODUCTS WITH ASDA SHOPPERS ACROSS SCOTLAND.” Dionne Pocobelli, Group Sales Manager of McGhee’s Bakery

BAYNE’S THE FAMILY BAKERS ANNOUNCES PLAN FOR FIRST DRIVE-THRU OUTLET Bayne’s the Family Bakers has announced plans to open its first drive-thru outlet at Hillington Park, located next to the M8 in Glasgow.

The development is due to be completed and handed over to Bayne’s later this year.

John Bayne, Joint Managing Director at Bayne’s the Family Baker, said: “Much has changed since my grandfather started the

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business in 1954 but the business has grown successfully by retaining the family business ethos he set out with.

“When he opened the first shop more than 60 years ago, I don’t imagine he’d have envisaged people buying bakery products from a Bayne’s drive thru, or indeed how successful the company would become.

“We recognise that more people are looking for convenience and easy access to fresh

bakery and coffee so we are excited to be adding our first drive-thru outlet to the 59 other shops we operate across cities and towns in Scotland. Thousands of people work at Hillington Park every day and many thousands more pass close by on the M8 motorway so it is the perfect location to locate this new, alternative way of selling our traditional and modern Scottish baked savoury and sweet products.”

THE SCOTTISH BAKER

MEMBER NEWS

BELLS FOOD GROUP ANNOUNCES NEW CHAIRMAN

BAKERY ANDANTE CELEBRATES 10 YEARS!

CLARK’S BAKERY CONTINUES TO BUILD ON SUCCESS

Bells Food Group is pleased to announce the appointment of David M Bell as Chairman, following the sad passing of John Bell.

David is a third generation member of the Bell family and has worked at Bells for over forty years. He is proud to be appointed Chairman in the year that Bells celebrates its 90th anniversary.

Edinburgh based Bakery Andante also made their local news as they celebrated 10 years in business.

Clark’s Bakery of Dundee featured in British Baker magazine recently in an interesting article on how the business has grown, the impact of Covid, the success of launching an online delivery service and app and plans to open a drive thru bakery at the city’s Kingsway Retail Park.

David said, “As Bells Food Group celebrates its 90th Anniversary, it is a great honour to be appointed Chairman of such an iconic Scottish company and brand. We have a great team at Bells and I look forward to being part of our journey for many years to come”.

The business was started by Jon Wood, who decided to pursue his passion and train as an artisan baker. Bakery Andante now enjoys a fantastic reputation for its artisan loaves.

They attend many markets in Edinburgh and surrounding areas and regularly supply the local hospitality trade.

The bakery now has three branches with the third opening in May this year. The new branch includes their first café.

HIGHLAND BAKERY HARRY GOW EXPANDS DELIVERY SERVICE ACROSS NORTH OF SCOTLAND Renowned bakery Harry Gow has announced its famous dream rings will now be available to fans across the north of Scotland, including Aberdeen, Dundee and the Highlands.

The Highland bakery launched its Harry’s at Home delivery service locally in January and, thanks to overwhelming demand, has expanded its service to cater for fans in the north of Scotland.

The bakery has also introduced a new ‘build your own box’ service, allowing home workers, gift givers and baking fans to choose from over 25 popular bakes including dream rings, fern cakes, scones, biscuits, butteries and freshly baked loaves.

Fraser Gow, director of Harry Gow, said: “When we launched Harry’s at Home in January, we were blown away by the response. We started receiving requests for deliveries from all across the north of Scotland – and even further afield – so we’re delighted to be able to expand our service.”

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THE SCOTTISH BAKER

TRAINING NEWS

SCOTTISH BAKERS TO DELIVER MORE APPRENTICESHIPS THAN EVER IN 2021-22 As the nation slowly begins to emerge from restrictions brought about by COVID and thoughts turn to economic recovery, Scottish Bakers’ specialist training arm, National Food and Drink Training (NFDT), was delighted to confirm at the end of March that it has received a new contract from Skills Development Scotland (SDS) which will enable the business to register a record 481 apprentices during 2021-22.

“This means that government support continues to be available to train new recruits and upskill existing staff,” said Alasdair Smith, Chief Executive of Scottish Bakers and NFDT. “The last 12 months have been difficult for the employers we work with and for us, but we have high hopes that many food and drink manufacturing businesses will be looking at skills development as one of the ways in which they can rebuild after so many months of hardship, and it is great to know we have the confirmed capacity to help them do just that.”

This renewed contract will provide those businesses who sign up apprentices with access to high quality, training and career development delivered by NFDT’s team of specialist food and drink training advisors.

All advisors are experienced bakers or practitioners in manufacturing and retail operations and bring expert knowledge and skills to the businesses and apprentices they work with, helping the food and drink industry become more competitive and sustainable by developing the skills and knowledge of its workforce. They are supported by a wide range of support materials, including an online food and drink training academy.

“We are incredibly proud of the high quality training we deliver to the food and drink industry,” said NFDT’s Training & Quality Manager, Scott Anderson. “We are regularly audited by the various qualification bodies that we work with which allows as to maintain our high standards, and regularly exceed average completion rates for our programmes.

“We work with a diverse range of businesses from the smallest craft baker to large manufacturing businesses in baking and beyond into the food processing & manufacturing, dairy, seafood & sea fish, whisky and soft drinks sectors.”

As the economy emerges from this latest and hopefully last lockdown, Scottish Bakers and NFDT is looking forward to the rest of the financial year, grateful for the resilience, commitment and dedication of its team of trainers who can’t wait to get back to full capacity as soon as possible.

Full information on the available programmes at nfdt.org or call 01383 661555.

#TRAININGTUESDAYS ON SOCIAL MEDIA If you follow Scottish Bakers on social media, you will see that we regularly post about NFDT’s training activities every Tuesday. Recently John FairclothWood, the Learning and Development Co-ordinator at Arla Foods in Lockerbie and some of the candidates there shared their training experiences with us in a short video. You can take a look on our YouTube channel!

CAMPBELL’S BAKERY NEXT GENERATION ON TRAINING JOURNEY NFDT Training Advisor, Graeme Ayton has been working with the next generation at Campbell’s Bakery in Crieff! Isla Campbell, daughter of owners Iain and Ailsa is currently undertaking her Craft Bakery Level 2 qualification.

Isla started working in the bakery full time during the pandemic to help her parents out but now has a permanent position there. Isla has plans to go to university, but is going to postpone that a while longer to gain more insight into the family business.

Isla will also be undertaking the Level 3 Food and Drink Ops qualification with us when her current course is complete.

Iain Campbell said: “Having used the fully funded SVQ training from NFDT for a few years now I find that it is good for underpinning the knowledge on procedures used in production and also empowers staff by training them to do the job in the correct manner.”

Isla doing her coursework

Isla working on the pie shell machine in the bakery

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