March 2019 Newsletter

MARCH 2019

“FOR THE GOOD OF ALL”

FEATURING: THE WORLD SCOTCH PIE CHAMPIONSHIP BAKERY SECTOR DEVELOPMENT STRATEGY REGIONAL MEMBERS MEETING AT MACPHIE

CHIEF EXECUTIVE’S WELCOME January 2019 marked my first anniversary with Scottish Bakers, and I returned to the office after the Christmas break with the same excitement and enthusiasm I had when I started the previous year.

My continued and growing passion for our wonderful trade is down in no small part to the continued commitment I see in all our members, and to the endlessly warm welcomes I receive whenever I visit any bakery.

PRESIDENT’S WELCOME It’s a pleasure to welcome you to the March edition of the Scottish Bakers newsletter, which is the first of 2019. I’m sure you have all had a busy start to the year so far.

January saw us dive straight into the World Championship Scotch Pie Awards. It was a superb day, with Carol Smillie once again, doing a sterling job as our host. The 20th Anniversary of these awards was marked with all of the previous champions reuniting on stage after being presented with replica trophies. But the main moment still remained - the announcement of the 2019 World Champion. I was delighted to see Kerr Little of The Little Bakery lift the trophy and to see all the press coverage that he and all the other award winners have received since. Well done to all!

We had a great turnout for our February Regional Members Meeting at Macphie in Glenbervie. The opportunity to speak to fellow members and find out what they want to get out of their membership is invaluable. Thank you to Macphie for hosting and providing an informative tour of their facilities. I know that Alasdair plans to hold more of these regional events so keep an eye out for information on these events happening near you.

My first Glasgow Presidential Dance was a fun night and once again, great to catch up with so many of you. The generosity in the room was fantastic and I would like to thank those who donated to the raffle and auction, allowing us to raise over £10,000 for MS Society UK and the Scottish Bakers Benevolent Fund.

The launch of the 2019 Scottish Baker of the Year competition is now on the horizon and following the official launch at current champions, Brownings the Bakers, you should all receive your voting packs on 6th March. Best of luck to all those participating in this year’s competition.

Ronnie Miles President

If you would like to place an article in the next newsletter please contact lucy@scottishbakers.org

I said at last year’s conference that I wanted the Association to focus with renewed commitment on the needs of our members.

Since then, we have worked hard behind the scenes on a number of changes that will help us communicate better and provide an improved platform for debate and discussion. We are also looking hard at the range of member benefits accessible to our members to ensure we continue to deliver value to your businesses.

Our new website, due to go live at the end of March, will be our new portal to a unique and secure members section that will see new interactive features and help us manage everything from membership renewals and event bookings, to e-newsletters and online questionnaires seamlessly and efficiently.

Over the last year I’ve enjoyed the full support of our Board of Directors and I’d like to thank them for their counsel and the time they so freely give. I would also like to pay tribute to three board members who this year are stepping down from their responsibilities.

Bruce Reidford, from Tunnocks, joined the board in November 2015 and brought insights from one of Scotland’s most iconic brands to the Association. His retiral from Tunnocks led to him stepping down from our board in December 2018.

George Asher, of Ashers Bakery in Nairn, served the board from November 2014. George brought his experience as a fourthgeneration family baker and stepped down in December 2018.

Gordon McGhee, of McGhees Family Bakers, is a Past-President and the longest serving board member to step down. Gordon, who resigned in February 2019, has been a board member of Scottish Bakers since 2011 and his experience and insights will be missed.

I am sure I speak for all members and colleagues in extending my thanks for the service shown by these three industry stalwarts.

Finally, we are working hard on preparations for our 2019 Annual Conference and Scottish Baker of the Year Awards. Bookings for this must-attend event will open at the end of March so look out for further information on the exciting programme we have planned.

Alasdair Smith Chief Executive

CONTENTS 03 07 08 10 11 12 13 15

Industry News Bakery sector development strategy World Championship Scotch Pie Awards Glasgow Presidential Dance Annual Conference Peninsula Update Regional Meeting National Food & Drink Training

The Scottish Baker For the Good of All

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BREXIT OPEN LETTER In January Scottish Bakers joined with six other food and drink industry bodies, to issue an open letter to MPs to rule out a No Deal Brexit.

Co-signed with Scotland Food & Drink, NFU Scotland, Quality Meat Scotland, Food & Drink Federation Scotland, Scottish Salmon Producers Organisation and the Scottish Agricultural Organisation Society, the letter outlined the grave concerns over the impact to the Scottish Food & Drink industry as the uncertainty remains over whether the UK Government will agree a deal with the EU ahead of the 29th March leave date.

SHOWCASING SCOTLAND REGIONAL EVENTS Scotland Food & Drink will once again host a one day Showcasing Scotland event, this time in Edinburgh on the 19th March.

The Showcasing Scotland regional events programme has been developed in response to growing demand for local products in local markets. The programme will help grow local and regional sales by bringing together regional buyers, producers and suppliers for a series of one-day meet the buyer events.

Showcasing Scotland regional events provide the opportunity to develop commercial capability through a Supplier Development Programme and give the chance to meet a range of buyers who are actively looking for local products. Supplier registration for the Edinburgh event in March is now closed, however there are more events planned in different regions later in the year.

Visit foodanddrink.scot/events for more details.

The Scottish Baker For the Good of All

CONSULTATION ON RESTRICTING PROMOTION OF FOODS HIGH IN FAT, SUGAR & SALT Scottish Bakers recently responded to a government consultation on foods high in fat and reducing health harms.

In our responses we stated that we strongly disagree that mandatory measures should be introduced to restrict the promotion and marketing of foods high in fat, sugar or salt.

We do not believe that there is a compelling body of evidence that such measures will be effective and the measure is punitive to Scottish businesses, and will disproportionately affect smaller businesses.

We believe our members already take their responsibilities seriously and are voluntarily acting on these ingredients.

Scottish Bakers is keen to advocate that policy should not seek to demonise individual products/categories/macro nutrients. These products can be enjoyed as part of a balanced diet and instead our members can help consumers with education/portion sizing.

The role of individual responsibility is important when tackling this issue and greater focus must be placed on good, balanced diet and exercise regimes as the way to deliver a healthier lifestyle.

It is dangerous territory where the Scottish Government is considering sending trading standards to issue fixed penalty notices for free samples of empire biscuits on the counter of a traditional craft bakery store.

If you would like to provide any feedback on this issue, please contact Alasdair Smith – alasdair@scottishbakers.org

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Protecting consumers, Protecting consumers, Protecting consumers, responsible businesses responsible businesses responsible businesses and Scotland’s reputation. andScotland’s Scotland’s reputation. and reputation.

Food crime? Glad you asked. Food crime is fraudulent activity that can impact the safety and authenticity of food and drink.crime?

The simple truth is that Food the food and drink industry is extremely important the Scottish economy. of In food orderand to Food Gladyou youasked. asked. activity thatthat cancan impact thetosafety and authenticity Food crime? Glad Food crime crimeisisfraudulent fraudulent activity impact the safety and authenticity of food and protect it and help it continue to grow and develop it’s vital that we tackle food crime where and when it happens. drink. The simple truth is that the food and drink industry is extremely important to the Scottish economy. In order to

drink. The simple truth is that the food and drink industry is extremely important to the Scottish economy. In order to protect it and help it continue to grow and develop it’s vital that we tackle food crime where and when it happens. protect it and it continue to grow develop that we tackle food crime when happens.

So now that help you know what food crimeand is and why it’sit’s so vital important to keep it in check, herewhere are theand crimes we itare asking to important look out for: So now that you know what food crime is and why you it’s so to keep it in check, here are the crimes we are

So now that you know what food crime is and why it’stoso important asking you look out for: to keep it in check, here are the crimes we are asking you to look out for:

Food Fraud Swapping or Fraud adding cheaper, lower quality or dangerous Food

ingredients.

Swapping adding cheaper, lower quality or dangerous Food or Fraud ingredients.

Swapping or adding cheaper, lower quality or dangerous

Mislabelling Mislabelling

ingredients.

Deliberately falsifying information on food labels, for example, saying it’s Scottish produce, free range Deliberately falsifying information on food labels,orfor Mislabelling organic when it’s not. example, saying it’s Scottish produce, free range or

Deliberately falsifying organic when it’s not.information on food labels, for Illicit Goods example, saying it’s Scottish produce, free range or Selling a product as something it isn’t, such as fake vodka organic when it’s not.

Illicit Goods or wineabeing soldasassomething genuine. it isn’t, such as fake vodka Selling product orIllicit wine being sold as genuine.

Goods

Document Fraud Fraudulently using the identity of a genuine food business Document Fraud or using Document falsified toof assure the quality of a Fraudulently usingdocuments the identity a genuine food business Fraud product. or using falsified documents to assure the quality of a

Fraudulently using the identity of a genuine food business or Illegal using falsified documents to assure the quality of a Slaughter product.

Illegalfarmed Slaughter Slaughtering and wild animals under conditions product.

which don’t meet animal or hygiene Slaughtering farmed and welfare wild animals understandards. conditions Illegal Slaughter which don’t meet animal welfare or hygiene standards.

Unfit Food Slaughtering farmed and wild animals under conditions Allowing food tomeet be sold that could be aorrisk to Unfit Food which don’t animal welfare hygiene standards. consumers: from putting animal by-products back into the Allowing food to be sold that could be a risk to food chain, to changing use-by dates.

Unfit consumers: from Food putting animal by-products back into the

chain, tofood changing dates.

Selling a product as something it isn’t, such as fake vodka food Allowing to be use-by sold that could be a risk to consumers: from putting animal by-products back into the or wine being sold as genuine.

Working together we’ll beat food crime. food chain, to changing use-by dates.

Working together we’ll beat food crime.

We know that identifying food criminality can be extremely For further information about the campaign please visit

foodstandards.gov.scot/FoodCrime difficult from consumer food perspective.

Recognising that For further information about the campaign please visit We know thataidentifying criminality can be extremely and to find out ways you can get involved contact a food product is not what it says it is can be almost foodstandards.gov.scot/FoodCrime difficult from a consumerwe’ll perspective. that Working together beatRecognising food crime. communications@fss.scot impossible.

This is why support from within the industry is and to find out ways you can get involved contact a food product is not what it says it is can be almost For further information about the campaign please visit We essential. know that This identifying food criminality extremely communications@fss.scot impossible. is why support from withincan the be industry is The Scottish Food Crime and Incidents Unit essential. foodstandards.gov.scot/FoodCrime difficult from a consumer perspective. Recognising that By supporting this campaign you can demonstrate to your provides those the industry a secure platform The Scottish Food Crime and Unit and to find outinways you canIncidents get involved contact a food product is not what it says it is can be almost staff and the public that you’re committed to tackling food to refer any unusual activity which may relate By supporting this campaign you can demonstrate to your provides those in the industry a secure platform communications@fss.scot impossible. This is why support from within the industry is crime.

It will your staffcommitted that you trust them to food help to to refer food crime.

All of us working together in the staff and thesignal publicto that you’re to tackling any unusual activity which may relate essential. keep in your business high.

Your involvement and drink sector must strive to maintain crime.standards It will signal to your staff that you trust them to help food to food crime. All of us working together in thethe The Scottish Food Crime and Incidents Unit will help prevent food crime and preserve the reputation highest andmust never tolerate any kind of keep standards in your business high. Your involvement food andstandards drink sector strive to maintain the By supporting this campaign you can demonstrate to your provides those in the industry a secure platform of Scotland’s food and drink industry. illegal will help prevent food crime and preserve the reputation highestactivity. standards and never tolerate any kind of staffofand the public you’reindustry. committed to tackling food to refer any unusual activity which may relate Scotland’s food that and drink illegal activity. crime. willdisplay signalposters to yourand staff that you trust them You Itcan leaflets around your sitestoorhelp If you to food All of us working together havecrime. any information or concerns about in the offices, and promote digital assets via intranets or social keep standards in your business high.

Your involvement food crime, call the Scottish Food Crime Hotline. food and drink sector must strive to maintain the You can display posters and leaflets around your sites or If you have any information or concerns about media channels.

We can provide all of these materials, It’s free, completely confidential open 24 will offices, help prevent food crime preserve the reputation and promote digital and assets via intranets or social highest standards and never tolerate any kind of food crime, call the Scottish Foodand Crime Hotline. delivered directly to your preferred at no cost. hours a day, 365 days a year. media channels.

We can provide alllocations, of these materials, of Scotland’s food and drink industry.

It’s free, completely confidential and open 24 illegal activity. delivered directly to your preferred locations, at no cost. hours a day, 365 days a year.

You can display posters and leaflets around your sites or offices, and promote digital assets via intranets or social media channels. We can provide all of these materials, delivered directly to your preferred locations, at no cost.

If you have any information or concerns about food crime, call the Scottish Food Crime Hotline.

It’s free, completely confidential and open 24 hours a day, 365 days a year.

The Scottish Baker Raising Champions within the Bakery Sector

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MAKE INNOVATION HAPPEN - A ONE-STOPSHOP SUPPORTING SCOTTISH BAKERS The Make Innovation Happen Service is open to any Scottish business of any size who is involved in the food and drink supply chain, no matter the stage of innovation they are at.

The Service is made up of a range of services to drive more innovation in Scotland’s food and drink industry and includes access to a wide range of services across all public and academic agencies. There is also specialist support for food & drink companies with the Connectors who help companies access support, advice and mentoring as well as signposting to appropriate support available; ideas on how to innovate via Innovation Insights; funding via the Collaborative Innovation Fund.

Innovation ideas and inspiration are freely available on www.makeinnovationhappen.scot to help unlock ambitions to create new products or adapt existing ranges for growing global markets.

Look out for regular articles on hot topics such as Health & Wellness including new opportunities to build upon Scotland’s success in developing and manufacturing products across the free-from sector.

Make Innovation Happen Insights events are free to attend and take place regularly across Scotland (many in universities and research facilities) where you can learn from other companies and find out more about the expertise, facilities and funding we have in Scotland.

Support is available to make food and drink products healthier. A new initiative, funded by the Scottish Government and in partnership with Food and Drink Federation Scotland, encourages reductions in sugar, fat and calorie content. A dedicated Reformulation Connector is available to help companies take advantage of the help, support and advice that exists in the sector.

Some of the best ideas happen when people collaborate. Some of the best products and processes develop when there is a fusion of ideas. The Make Innovation Happen Collaborative Innovation Fund is available to groups of businesses within Scotland’s food and drink supply chain. The aim of the fund is to encourage a culture of collaborative innovation by addressing key opportunities or challenges. Whether an idea around technology; the introduction of new processes or products or entry into new markets the fund supports businesses to develop transformational ideas. Groups may wish to work with an academic partner if appropriate to support their project.

Apply for the Collaborative Innovation Fund: www.scottish-enterprise.com/make-innovation-happen/ collaborative-innovation-fund enquiries@makeinnovationhappen.scot 0300 013 3385 www.makeinnovationhappen.scot

The Scottish Baker For the Good of All

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A SECTOR PLAN FOR GROWTH

An initial consultation with the Scottish Bakers Board allowed us to set out the key priority themes and we are now planning to build on these, with input from as wide a range of our members as possible.

The Scottish bakery industry employs 12,000 people and generates over £1.3 billion of revenue into the Scottish economy – about a quarter of total food and drink manufacturing revenue. Our vibrant trade has a crucial contribution to make to the future prosperity of Scotland’s food and drink sector.

To realise a shared ambition of a prosperous and growing bakery sector, Scottish Bakers and Scotland Food and Drink have agreed to collaborate on the development of a Bakery Industry Sector Development Strategy and Action Plan. This important piece of work will set out our sector’s response to the food and drink industry strategy, Ambition 2030, and will, we hope, unlock wider support and investment in the growth of the sector.

This will be a root and branch review of all potential opportunities and challenges facing this sector and across its various supply chains, creating an Action Plan for growth to 2030.

The resultant Action Plan will act as a challenge to the industry to take action itself and will outline how the Scottish Government and its agencies can best assist to grow the value of the bakery industry in Scotland.

We began this process with an interactive session with all those who attended our Regional Meeting at Macphie in Glenbervie in February and you will shortly see an online questionnaire circulating to help you guide our further thinking.

In advance, you may wish to think about what you see as the biggest opportunities for growth in your business and what barriers are stopping you from exploiting them?

And, across the themes outlined below, what do you see as the main challenges and opportunities for your business and what solutions are needed to address them?

The key themes are: • People and Skills • Supply Chain • Innovation • Regulation and Legislation • Investment for Growth • Reputation, Marketing and Communications Please do look for the link to the questionnaire when it is circulated and ensure that you send us your input: the more responses we have, the stronger the sector ownership of this plan will be.

The Scottish Baker For the Good of All

WORLD CHAMPIONSHIP SCOTCH PIE AWARDS 2019 Tuesday 15th January 2019 saw bakers and butchers gather together for the 20th World Championship Scotch Pie Awards, hosted by Carol Smillie.

It was a momentous day for Dumfries baker, Kerr Little of The Little Bakery as they were crowned 2019 World Scotch Pie Champions.

Kerr wasn’t the only World Scotch Pie Champion as 18 of the 19 previous winners had been invited back to receive a replica of the iconic pie trophy. It was fantastic to hear a few words from the competition’s founder Alan Stuart to mark the special anniversary.

Kerr Little said, “We won, I am speechless! To have been given the ultimate accolade today and to be able to call our pie the WORLD CHAMPION as judged by a panel of experts is just excellent. I am really looking forward to the year ahead and to selling more of our champion pies than ever.”

Ronnie Miles, President of Scottish Bakers, said, “Once again we have brought together the best pies and baked goods in the land and we can really celebrate the achievement of our hard working butchers and bakers. My heartfelt congratulations go to our World Champion, and indeed everyone taking away a prize, they are all winners in my book.”

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The Scottish Baker For the Good of All

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The Scottish Baker For the Good of All

GL A SGOW PRESIDENTIAL DA NCE A marvellous night was had by all at the Scottish Bakers Glasgow Presidential Dance hosted by Michelle McManus on Saturday 23rd February 2019.

Bakers and industry supporters gathered at the Crowne Plaza for and night of music, dancing, fun and games.

Bissett Printers generously sponsored the traditional game of Heads & Tails where everyone’s bakery knowledge was tested, with an Apple Watch as the star prize.

There were some fantastic items donated to this year’s auction, including two tickets to Hugh Jackman’s Sold out world tour (donated by EasyRecruit) and a child’s ride-on Range Rover Defender (donated by Brownings the Bakers).

A grand total of £10,640 was raised on the night for MS Society UK and the Scottish Bakers Benevolent Fund.

Thank you to everyone who attended for your generosity in supporting these two worthy causes.

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The Scottish Baker For the Good of All

SCOTTISH BAKERS ANNUAL CONFERENCE – 7TH & 8TH JUNE 2019 Keynote speaker announcement – Geoff Ramm Like you, Geoff Ramm, the creator of Celebrity Service and OMG Marketing, knows the only way you can attract more customers is to create jaw-dropping marketing. Not only that but great customer service leads to lucrative, repeat business.

So how do you create highly successful marketing ideas? And how can you design a customer experience that has you talked about for decades to come?

Geoff knows the Jedi Mind Trick to make you craved by your customers, envied by your competitors and raved about in your industry.

Geoff’s on-stage presence will have you on the edge of your creative seats.

BE ENTERTAINED Laugh out loud at the greatest cabin crew member of all time.

Get a lump in your throat at the sight of a sesame seed bun.

Discover simple and cost-effective ideas that will have the world talking about your business.

LEAVE INSPIRED Make massive changes tomorrow. Become the brand of choice in the eyes of your customers.

Conference tickets will go on sale later this month, so keep an eye out for booking information!

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The Scottish Baker For the Good of All

IMPORTANT MEMBER BENEFIT NEWS: PENINSULA HR EMPLOYMENT LAW SERVICE – NEW CONTACT DETAILS Following member feedback on our contracted HR Employment Law Service with Peninsula, we have agreed some important changes in how our members can raise and progress queries. These changes are designed to ensure that all member queries are directed to the dedicated Scottish Team, based in Glasgow.

This number is linked directly to the Glasgow office Administrator, Katie Atkinson. Katie will answer most calls and then transfer directly to the Glasgow advisor who is dealing with each case.

If Katie is not at her desk, the number re-routes only to a dedicated pool of Glasgow advisors. It is not possible for calls to this line to be re-routed to any other location.

Members who have established a good working relationship with one of the in-house advisors, can also contact us here at Bakers House to obtain direct-dial numbers and e-mail addresses of your main advisors if you do not already have these.

Please remember that you may still be asked to confirm the Unique Scottish Bakers client code that has previously been issued to you.

We are confident that these changes will improve member access to the service and ensure effective case-management of queries raised.

The Health and Safety Advice line, available 24/7 to our members is unaffected by these changes and you should continue to call 0844 892 2283 option 2, for Health and Safety. Again, you will need your unique Scottish Bakers client code.

Please get in touch with us at Bakers House if you have any further questions about this service.

For ALL HR Employment Law queries in future, the main number to call is:

0141 221 3205

PENINSULA IN THE KNOW: RECENT UK EMPLOYMENT LAW CASES Middlesbrough FC defeat HMRC in NMW dispute

Taxi drivers may face enhanced records checks

Survey reveals impact of overtime on UK workers

A tribunal has ruled that HM Revenue & Customs (HMRC) were wrong to penalise Middlesbrough FC for a supposed breach of national minimum wage (NMW) legislation. It was not unlawful for the club to deduct money from staff salaries, where requested, to help them cover the cost of season tickets.

All taxi and private hire drivers could have to pass enhanced criminal records checks under government proposals. This has been put forward by the Department for Transport as part of a consultation which looks to provide better protections for vulnerable passengers.

A recent study conducted by employee benefits provider Perkbox revealed that almost half of UK employees work at least one hour of overtime each day. Of these individuals, 20% believe this extra work has a negative impact on their health, whilst 40% reported increased stress levels as a result.

Did you know?

This decision confirms that deductions which take salaries below NMW are not always unlawful. However, some types of deductions will be unlawful.

Getting NMW right is complicated and employers face huge fines for breaching the law. They also face being named publically.

It is a legal requirement to carry out criminal records checks for certain roles, such as those which involve working with children or vulnerable adults. Whilst it is still possible to ask about criminal records in other circumstances, applicants have the right to withhold any spent convictions. 88 year old employee becomes oldest to win age discrimination case W/C 11TH February 2019

Did you know?

Did you know?

Although overtime can be mutually beneficial, employers need to be wary of how this could impact employees’ long term health. It is also vital to keep good records of any overtime to ensure staff are not in breach of the Working Time Regulations 1998.

The Scottish Baker Raising Champions within the Bakery Sector

REACHING OUT: REGIONAL MEMBERS MEETING – MACPHIE, GLENBERVIE As part of our commitment to engage in different ways with our membership we have been looking at establishing a programme of local and regional members’ meetings. We piloted the first of these meetings at the Macphie facility in Glenbervie on 12 February.

Around 22 members from across the North East and Highland regions came along to hear how we’re working with a new strategic framework to develop the Association. Part of our developing plans include taking a more pro-active approach to external communications and we enjoyed a stimulating debate about how we can create a higher profile not just for the association but for our members and their products.

The discussion also touched on the importance of defending our members’ positions in respect of the health and wellness agenda that dominates so much of the public debate on the many health issues facing society today.

It was no coincidence then, that after a tour of their facility, Macphie’s own contribution to Scotland’s health challenge was part of the agenda for the meeting with a clear recognition that this was going to be one of the major drivers of future growth.

The Macphie reduced sugar range delivers a 30% reduction on traditional sugar levels using a 100% natural vegetable fibre replacement: based on the existing Mississippi Cake Mix range, this is a versatile replacement suitable for muffins, loaf cakes and tray bakes.

In a blind taste-test carried out at the meeting, the consensus was that it was difficult, if not impossible, to tell the difference between the reduced and standard version. There is also a new vegan range of cake mixes and frostings which once again received the taste approval of the attendees.

Anna Massie, Senior Category Marketing Manager at Macphie also provided a fascinating overview of some of the key sector taste trends.

A consultation session with Scotland Food and Drink to help us develop a sector development strategy and action plan rounded off a great day. We hope to get further local meetings organised in due course so watch out for updates.

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Inspection Technologies

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• Over 50 years’ of experience in product inspection.

• Priority service and engineer support in and around Scotland.

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The Scottish Baker For the Good of All

NATIONAL FOOD & DRINK TRAINING QUALIFICATION ACHIEVEMENTS CONGRATULATIONS TO THE RECENT ACHIEVERS WHO HAVE RECEIVED TRAINING FROM NFDT

Harry Gow Bakery – Food & Drink Operations Level 3

Loch Fyne Oysters - Production & Processing Skills

Hazel Watson & Shannon McLeod with Harry Gow and NFDT Senior Training Advisor Jim McCormack.

Harry Gow Bakery – Food & Drink Operations Level 3 Rosie MacDonald with Harry Gow & Jim McCormack

Chris Richard & Michael Stephens pictured with NFDT Senior Training Advisor Steve Fleming.

Harry Gow Bakery – Food & Drink Operations Level 3 Fiona Geddes, Lesley Mackay with Harry Gow & Jim McCormack

Harry Gow Bakery – Food & Drink Operations Level 3 Kerry Williams & Sabrina MacLennan with Harry Gow & Jim McCormack

Craigies Farm - Food Sales & Service Skills and Craft Bakery Skills Front row L-R Carol Ward, Sharon McGill, Adele Duffy, Louise White.

Back – Cameron Aitchison

Blacks of Dunoon - Food Sales & Service Skills L-R Eddy McQueen, NFDT Training Advisor Eleanor Rae, David Moir & Niamh Miller Congratulations also to Rhian Elliot and Mandy Lacey who are not pictured.

CALENDAR OF EVENTS EVENT

DATE

VENUE

British Pie Week 2019

4th – 10th March 2019

Scottish Baker of the Year Official Launch

6th March 2019

Scottish Baker of the Year Customer Voting Period

6th March – 20th March 2019

BSB Spring Conference

10th April 2019

Campden BRI

Scottish Baker of the Year Product Judging

17th April 2019

Carnegie Conference Centre, Dunfermline

Scottish Baker of the Year – Successful Bakers Notified

23rd April 2019

Scottish Baker of the Year Business Entry Closing Date

3rd May 2019

National Doughnut Week

11th – 18th May 2019

Scottish Baker of the Year Business Judging

15th May 2019

Incorporation of Glasgow Bakers Master Court & Trade Meeting

15th May 2019

National Biscuit Day

29th May 2019

Scottish Bakers Annual Conference & Awards

7th – 8th June 2019

Crowne Plaza Hotel, Glasgow

Incorporation of Glasgow Bakers Lammas Court Meeting

7th August 2019

North Gallery, Trades Hall, Glasgow

Incorporation of Glasgow Bakers Choosing Day

20th September 2019

Trades Hall, Glasgow

Tiptree World Bread Awards 2019 Judging

26th September 2019

Westminster Cathedral, London

National Baking Week

14th – 20th October 2019

Tiptree World Bread Awards

15th October 2019

Chocolate week

15th – 21st October 2019

Craft Bakers Association Presidential Election Dinner

19th October 2019

The Royal Armouries Exhibition Centre, Leeds

Craft Bakers & Butchers Extravaganza

20th October 2019

The Royal Armouries Exhibition Centre, Leeds

Incorporation of Glasgow Bakers Choosing Dinner

24th October 2019

Trades Hall, Glasgow

National Sandwich Day

3rd November 2019

Brownings the Bakers, Kilmarnock

North Gallery, Trades Hall, Glasgow

St Johns Hyde Park, London

SCOTTISH BAKERS BAKERS HOUSE, UNIT 2 HALBEATH INTERCHANGE BUSINESS PARK, KINGSEAT ROAD, HALBEATH, DUNFERMLINE, KY11 8RY TEL 01383 661555 WWW.SCOTTISHBAKERS.ORG