Scottish Bakers Newsletter October 2019

THE SCOTTISH BAKER October 2019

In this issue: - Folic Acid Consultation - Upcoming Events - 40 Group Tour

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 October edition of the Scottish Bakers newsletter.

In the last edition I mentioned plans to visit members in Orkney in Shetland. Alasdair and I had a very enjoyable trip in July and met with many members whilst there including Rendall’s, Argo’s, Stockans, Sandwick Bakery and Voe Bakery. It was terrific to visit their businesses and chat to them about the industry, challenges they have and what more we can be doing to help.

I had the pleasure of being a guest of William Reed, publishers of British Baker at the Baking Industry Awards in London. It was a fantastic evening, hosted by celebrity Ashley Roberts.

Great to catch up with many baking industry friends from across the UK and congratulations to Stephens Bakery, who picked up an award on the night.

I’m very much looking forward to attending the BSB Autumn Conference in October as well as representing Scottish Bakers at the CBA Dinner. It will be my final time attending this event as President and I must say it has been a pleasure to become friends with Colin Lomax, President of the CBA and his wife Carol.

We have our Northern Dance coming up on the 9th November at the Kingsmills Hotel in Inverness. It is always a great night and I’m delighted we will be welcoming back Torridon to make sure we are all on the dancefloor.

I would love to see as many members attending this event, so book your tickets on the Scottish Bakers website.

I’m also excited to reveal that we have chosen a new venue for our 2020 Annual Conference, read on for more details. Keep your eye out for tickets going on sale in the near future.

Our conference is an event that we are enormously proud of and it provides some great insights for members. We understand it can be an expensive weekend for members so for the first time we will be including an instalment payment option as well as ticket offers, so I hope to see many more of you there for my last conference as President.

I am always keen to visit as many members so if I haven’t yet managed to visit you, please do get in touch with the team at Scottish Bakers to arrange a visit.

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ALASDAIR SMITH CEO

It’s my pleasure as always to add my own welcome to this latest edition of the Scottish Baker, your regular newsletter.

CONTENTS

I’d like to begin with offering my thanks for the many positive comments on the redesign we premiered with our last edition. We have worked hard to both smarten up the look of your newsletter and improve the quality, range and relevance of the content.

HMCA - Member Benefit

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Social Media Training

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Upcoming Events

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40 Group Tour

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The summer holiday season continued to be busy for us all here at Scottish Bakers with our work to promote and protect the trade keeping us occupied. Our Scottish Government funded Capital Grant Scheme launched at the end of July and we’ve had a varied and interesting range of bids for this investment. It’s fantastic to see how this small investment of public funds can leverage our members’ own investment in the growth and sustainability of their businesses.

Our social media workshop, which took place in early September, was also a great success.

14 attendees enjoyed training from one of Scotland’s top social media marketing agencies. Covering everything from the bare essentials to more sophisticated tips on paid, targeted advertising this course will help our members drive new customer engagement.

We were also delighted to take a 40 Group trip to Northern Ireland, courtesy of Andrew Ingredients. Tours of Irwin’s Bakery, French Village Bakery and a visit to Andrew Ingredients headquarters made for a fascinating and informative couple of days.

We’ve also been continuing to refine our new website and member database. Most members won’t see much, if any, difference to our internet site, but behind the scenes we’ve simplified a great deal making it much easier for new members to sign-up online and for everyone to book for events and conferences.

Remember you can get access to unique members-only content by signing securely in to our website. This will ensure you can benefit from tailored advice and guidance and access forums and blog posts. If you want a reminder of your log-in details please do get in touch and we’ll help you get set up: the more of our members who use this system, the better it will be for all of us.

Industry News 03

Member News 12 In Memorium 14 National Food & Drink Training

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Our members are our number one priority, and I continue to tour the country when I can, popping in to enjoy a cup of coffee and biscuit with our members. It’s important to us all that we hear your voice to help us continually improve our services, so please do get in touch if you’d like me to drop by.

Finally, I want to express my sincere thanks to all colleagues here at Bakers House who are so dedicated to the continued success of our great Scottish Bakers family.

With best wishes to you all.

THE SCOTTISH BAKER

INDUSTRY NEWS

FOLIC ACID CONSULTATION

Scottish Bakers responds on behalf of the industry The UK Government’s consultation on the fortification on wheat flour with folic acid closed on 9 September 2019.

In the months running up to the deadline, Scottish Bakers consulted with NABIM – the National Association for Bakery Ingredients Manufacturers – on this issue. One of the previous stumbling blocks centred on the potential for there to be differential legislation on this issue across the devolved nations of the UK. This UK-wide consultation effectively ensured that this outcome would no longer be a possibility and so we were able to submit a positive response that mirrored the broad views of NABIM. - It is not for Scottish Bakers to decide on public health matters. Should the government decide to introduce mandatory fortification of flour with folic acid, we will work with all interested parties to find the best way of achieving this.

- If it is decided that flour fortification is the most appropriate route, then mandatory fortification should only apply to nonwholemeal wheat flour, as per current practice with other fortificants.

- We are keen to work with the government as required to develop consistent messaging around the benefit of fortification to avoid unintended consequences such as reducing the consumption of fortified flour and products containing fortified flour.

GUIDANCE FOR EU WORKERS POST BREXIT Are your EU workers prepared?

- Imported flours and wheat-flour products should be subject to the same regulations so as to not disrupt or disadvantage domestic producers.

Do you have workers from the European Union is your bakery? Do they know what they need to do to continue to work in the UK following Brexit?

- Exporters should be offered a means of exemption, if required, for certain markets.

Peninsula has created an information sheet that is available in our members section of our website, however here is a summary of what your employees should be doing if they want to stay in the UK.

- There must under no circumstances be differential approaches to this matter across the UK-nations.

WE ARE KEEN TO WORK WITH THE GOVERNMENT AS REQUIRED TO DEVELOP CONSISTENT MESSAGING AROUND THE BENEFIT OF FORTIFICATION TO AVOID UNINTENDED CONSEQUENCES...”

If EU workers wish to stay in the UK after 30th June 2021 they must apply to the EU Settlement Scheme if they are a EU national or from Switzerland, Iceland, Liechtenstein and Norway.

If the application is approved they will receive “settled” or “pre-settled” status “Settled Status” will be granted to those who have lived in the UK for at least six months in any 12 month period for five years in a row.

They must have been living in the UK by 31st December 2020 (or the date the UK leaves the EU without a deal).

“Pre-settled Status” will be granted to those who have lived in the UK for fewer than five years at the time of application. It will mean they can stay in the UK for a further five years from that date. They must have been living in the UK by 31st December 2020 (or the date the UK leaves the EU without a deal).

EU workers have until 30th June 2021 to make an application provided a deal is agreed between the EU and UK. If no deal is agreed they will have until 31st December 2020 to apply.

It is free to apply to the scheme and can be done online or via a smart phone app.

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THE SCOTTISH BAKER

INDUSTRY NEWS

CIRCULAR NORTH EAST PROGRAMME Funding opportunity for members There is a potential opportunity for members in the North East of Scotland and Inverness to take part in the Circular North East Programme.

This programme is being delivered by Aberdeen & Grampian Chamber of Commerce, supported by Zero Waste Scotland (a Scottish Government Agency). They would like to engage with Scottish Bakers members (SMEs) that might have innovative ideas that could lead to an application to the ZWS Circular Economy Investment Fund. Alternatively they may have ideas which could have merit for a future application, but in the meantime would benefit from consultancy support, e.g. for laboratory work, marketing etc (there is potential for this kind of assistance through Circular North-East). www.agcc.co.uk/circular-northeast The support fund itself, has two grant streams (for projects over £50K), one which is capped at £200K, and which can potentially fund up to 100% of capital and operational costs (including salaries). The other can fund up to 45% of capital costs, with a grant limit of £1 million.

FOOD ALLERGENS

New legislation planned The UK Government recently announced plans to introduce legislation which will mandate full ingredients labelling for foods that are prepacked for direct sale.

It is proposed that the new laws will come in to force in 2021. The announcement was welcomed by the Food Standards Agency and follows on from recommendations made by Food Standards Scotland in May, which advocated for improved labelling.

Scottish Bakers members can access free food labelling guidance through our FoodChain email support service.

MORE INFORMATION For more information on this service and how to access login in to website’s members only section.

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The fund aims to support projects/ investments that would not go ahead because of the risks/commercial challenges – where value is added to wastes/resources and new products/services are created.

Scottish Bakers member Aulds Bakeries is an example of previous innovation involving Jaw Brew beer using surplus mornings rolls as one of its main ingredients. This meant a reduction in waste for Aulds and Jaw Brew saving money. You can read more about this in a case study at: www.circularglasgow.com/ case_study/jaw-brew-aulds/

MORE INFORMATION Any of our members operating in the qualifying areas who want to find out more should contact Brian Menzies: Email: brianmenzies@enscape.eu Tel: +44 (0)1569 764883 Mobile: +44 (0)775 270 0939

SCOTTISH BAKERS MEMBER AULDS BAKERIES IS AN EXAMPLE OF PREVIOUS INNOVATION INVOLVING JAW BREW BEER USING SURPLUS MORNINGS ROLLS AS ONE OF ITS MAIN INGREDIENTS.”

THE SCOTTISH BAKER

EVENTS

NORTHERN DANCE

FOOD & DRINK MUSIC & DANCING RAFFLE

Join us for a fun evening with music and dancing to the acclaimed local band Torridon.

DATE: VENUE:

TIME: TICKETS:

Saturday 9th November 2019 The Kingsmills Hotel, Culcabock Road, Inverness, IV2 3LP 6.30pm until late £75 +VAT per person

BUY TICKETS NOW AT: WWW.SCOTTISHBAKERS.ORG

EVENT PARTNER 05

THE SCOTTISH BAKER

MEMBER BENEFITS

PRIVATE HEALTHCARE IS PEACE OF MIND No matter how fit and healthy we are, it is inevitable that at some point in our lives we will fall ill and need medical care. And when illness does strike it is to the NHS that most people will turn in seeking a diagnosis, treatment and recovery.

The NHS has for some years been showing signs that it, too, is now not in the best of health. A growing and ageing population is putting an ever-increasing strain on staff and services.

Reports of underfunding, a shortage of medical staff, noisy and overcrowded wards, cancelled operations and long waiting times will be familiar to everyone.

Quick, private and convenient Understandably, these lengthy delays are causing additional stress for patients, undermining their health and quality of life even further. How many people do you know whose physical health and mental well-being has deteriorated from the anxiety of having to wait months for a hospital appointment?

All this can be avoided by taking out private health insurance. Seeing a doctor in private practice used to be only for the wealthy, but not anymore as the cost of private medical cover is becoming more affordable.

A private medical plan delivers prompt access to hospital consultants, thus avoiding lengthy waiting lists. Patients can choose from an extensive list of hospitals throughout the UK; if they need to be admitted, they will have their own private room equipped with TV and telephone, and visiting is arranged to suit patient and family. A quick, private and convenient service that removes many of the anxieties associated with NHS hospital stays. Furthermore, some providers have no upper age limit attached to their policies and cover can even be extended to include family members.

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Taking control of your healthcare However, those interested in taking out health insurance should not leave it too late. As we get older our healthcare needs increase. Therefore, as only some of the best health insurance companies provide cover for pre-existing conditions, the best time to invest in getting private treatment for illnesses you may suffer tomorrow – is today.

By acting now you can ensure your future healthcare will not be dictated by NHS bureaucracy and, just as importantly, you will be able to benefit from the widest possible cover.

Private health insurance cannot guarantee good health, but it can ensure that when you are feeling unwell you will quickly receive the best possible care, when and where you want it. The peace of mind that comes with that knowledge cannot be underestimated and is often the most important factor for people deciding to take control of their healthcare provision and “go private”.

Scottish Bakers has agreed with HMCA to offer discounted rates for medical plans.

HMCA only arrange medical plans for membership groups and can offer up to a 40% discount off the underwriter’s standard rates.

MEMBERS

MORE INFORMATION For further information and quotations contact HMCA by telephone on 01423 799949 or visit the exclusive HMCA Scottish Bakers website here: https://www.hmca.co.uk/sb.

© 2019 HMCA/S PLC trading as Hospital and Medical Care Association, HMCA and HMCA Members are authorised and regulated by the Financial Conduct Authority. HMCA/s PLC is a company registered in England, company number: 01362094, registered office: Beech Hall, Knaresborough, North Yorkshire, HG5 0EA

THE SCOTTISH BAKER

SOCIAL MEDIA TRAINING

SOCIAL MEDIA TRAINING

We were delighted to host a social media training session for members on the 4th September.

Delivered by experts Ross Fraser and Chrystal Webster of ITY Marketing, the session provided some thought provoking ideas on how members can be using their social media to engage with their customer base.

TOP TIPS ON SOCIAL MEDIA USE - Your Bio is important so make sure you have something in this section of your profile. Use it as a showcase for your business

GET SOCIAL!

- Make use of user generated content – share pictures you have been tagged in, positive reviews etc - Facebook has a job postings section which you can use to advertise vacancies and people can apply via Facebook - Facebook messenger bots. Use these to create auto responses to messages received to your page so that it is not taking up so much time replying to individual messages.

- Verify your social media accounts (get the tick!)

- Photo and video content receives higher engagement. Facebook encourages and rewards video content as it keeps people on Facebook for longer.

SO WHY USE SOCIAL MEDIA? UK social media use

- Use significant dates for content ideas that will engage your audience – National Cupcake Day, British Bake Off etc - Use the analytics functions to see what types of content are working for you and what isn’t. Do more of what people like!

- Key for Facebook is to generate comments. Create content that asks questions of your audience. “Tag a Friend” - Do Hashtag research. Instagram allows up to 30 hashtags. ITY Marketing recommends you use 20-25. Split them in to low, medium and high and use a mix in your posts to make them more discoverable. If your reach drops, change your hashtags.

- Don’t underestimate the power of offline! Create a hashtag for your brand and use it on your packaging!

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THE SCOTTISH BAKER

EVENTS

EVENTS COMING YOUR WAY IN 2020!

GLASGOW PRESIDENTIAL DANCE DATE: VENUE: HOST: HIGHLIGHTS:

TICKET PRICE:

Saturday 22nd February 2020

TICKETS ON SALE SOON

OUR NEW HOST EDWARD REID!

NEW VENUE! Grand Central Hotel, Glasgow NEW HOST! Edward Reid Charity Raffle & Auction, DJ More details coming very soon! £75+VAT per person

SCOTTISH BAKERS 2020 ANNUAL CONFERENCE DATE: VENUE:

Friday 8th May & Saturday 9th May 2020 NEW VENUE! Glasgow Hilton Hotel

TICKETS ON SALE SOON Annual Conference - payment instalment options and ticket discounts available.

EVENT PARTNER

NOW OPEN FOR ENTRIES ENTRY CLOSING DATE

31st October 2019

JUDGING DAY

20th November 2019

AWARDS LUNCH 14th January 2020

AWARDS PARTNER

THE SCOTTISH BAKER

SCOTTISH BAKERS 40 GROUP

40 GROUP TOUR OF NORTHERN IRELAND Hosted by Andrew Ingredients The Scottish Bakers 40 Group had a unforgettable few days in Northern Ireland in September, hosted by Andrew Ingredients.

A group of 14 made the journey across the water to Belfast including quite a few 40 Group newbies! Whilst there we were treated to some excellent bakery tours, product demonstrations and Irish hospitality!

It was an early start on Tuesday 17th September as we boarded our flight from Edinburgh. Once we arrived, the first stop was Irwin’s bakery in Portadown, where we were given an informative tour of the plant bakery.

We then travelled back to Belfast where we visited French Village bakery, where we saw a fantastic range of bespoke celebration cakes.

On our second day we travelled to our hosts HQ in Lisburn. Here we got an insight in to the Andrew Ingredients and the history of the company before we were treated to some fantastic supplier demonstrations from Macphie, Sonneveld, Ireks and Braun.

Our bakers certainly left Andrew Ingredients with plenty of ideas and inspiration.

With a little time before dinner that evening we were able to take in some of the sites of Belfast with some visiting the fantastic Titanic museum and others taking themselves off on an open top bus tour.

The incredible hospitality continued on Wednesday evening with dinner at James St. It was a fantastic opportunity for us to get to know our hosts and the suppliers from earlier that day over a delicious meal and some wine of course too!

The 40 Group with hosts Andrew Ingredients and representatives from Braun, Ireks, Macphie & Sonneveld

On our last day we had the opportunity to visit some independent bakeries in Newtonards and a couple of speciality donut shops in Belfast city centre to round off a superb tour.

To the incredible Andrew Ingredients team – Tim, Mairead, John, Gerry, Claire, Leah and Finbar, thank you for looking after us so well.

It was an unforgettable experience!

MORE INFORMATION

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

If you would like to know more about the 40 Group please contact Lucy Wheeler - lucy@scottishbakers.org Facebook page: @scottishbakers40group Enjoying some Irish music in Belfast

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THE SCOTTISH BAKER

SCOTTISH BAKERS 40 GROUP

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THE SCOTTISH BAKER

MEMBER NEWS

BELLS FOOD GROUP HANDED ROSPA GOLD AWARD FOR HEALTH & SAFETY PRACTICES Bells Food Group Limited, based in SHOTTS, has been handed a prestigious award in recognition of its practices and achievements in helping its staff and contractors get home safely at the end of the working day.

WELCOME NEW MEMBERS We have been delighted to welcome a number of new members to the Scottish Bakers Family over recent months.

Bells Food Group Limited has achieved a Gold in the internationally-renowned RoSPA Health and Safety Awards, the longestrunning industry awards scheme in the UK. They were presented with the award at a ceremony in Glasgow Central on Thursday, September 12, 2019.

- Stoats Porridge Bars - Rothbury Bakery - Clyde Bakery - Phoenix Bakehouse - Mademoiselle Macaron - Taza Bake - Big Bear Bakery - Cake Bar - Blackhouse Bakery - Azzurro Coffee - R&W Scott

The RoSPA Awards scheme, which receives entries from organisations around the world, recognises achievement in health and safety management systems, including practices such as leadership and workforce involvement.

Welcome everyone and we look forward to meeting you at some of our events!

Chris Brannan, Bells Food Group’s Health & Safety Officer

BROWNINGS ATTEND BRITISH FAIR WEEK IN JAPAN Brownings were excited to be invited to represent Britain at a British Fair Week in a high end department store in the centre of Tokyo.

The very best of UK produce had been brought to the Mitsukoshi Nihonbashi Store as part of the luxury department store’s annual British Fair and Brownings were selected to be a part of it.

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Brownings Senior Sales and Marketing Executive, Nicola McCulloch attended the British Fair in September. Nicola traveled to Tokyo to oversee a team of Japanese chefs and waitresses who baked the pies and served the bakery goods to the Japanese community.

Brownings favourites that were shipped over included, Tattie Scones, Soda Scones, Victoria Sponges, Toffee Sponges, Oven Scones & Apple Turnovers as well as two of their Vegetarian Pies; Sweet Potato & Lentil Korma and Cauliflower & Leek.

STEPHENS BAKERY SCOOPS BIA AWARD FOR SECOND YEAR RUNNING! Congratulations to Stephens Bakery of Dunfermline who were crowned Craft Bakery Business Scotland at the Baking Industry Awards for the second year in a row.

They were presented with their award by celebrity Ashley Roberts, who hosted the glittering awards ceremony in London on the 4th September 2019.

THE SCOTTISH BAKER

MEMBER NEWS

HARRY GOW BAKERY GETS BEHIND BAKE FOR HEROES! Help for Heroes launched ‘Bake for Heroes’ during Armed Forces Week (22nd – 29th June 2019), making the nationwide event Britain’s biggest bake sale!

Baking is proven and noted by many to be a stress reliever and relaxing past-time, so with mental health awareness growing across the UK, it made sense to ask the nation to pick up their whisks and crack some eggs for a good cause. Who better to lead the way in the Highlands than Scottish Baker of the Year Harry Gow? During the Armed Forces Week, all 19 of Harry Gow’s bakery stores got involved in the campaign, donating 100% of their cupcake sales to the Help for Heroes charity. The incredible customers of Harry Gow’s raised a collective total of £1,200 during the bake sale, where the iconic flowers atop of the cupcakes were coloured to red and blue, matching the Help for Heroes branding.

SUCCESSFUL GOLF EVENT IN INVERURIE Past President George Ross organised and successful golf event for members in early September in Inverurie. They were lucky with the weather – with the forecast not good George prayed for divine intervention, and the rain was re-arranged for the following day!

Eighteen golfers of diverse ability teed off in perfect conditions to attack what is a very challenging Meldrum House Golf Course.

Thanks to the J G Ross Bakers’ corporate deal with the golf club, the cost to the golfers was nil. This did not take into account lost balls of course of which there may have been quite a few!

With generous sponsorship from Carr’s Flour, soup and sandwiches were provided from 1pm and a two -course dinner served at close of play.

The winner with a total of 40 points was Jim Borland from Bakels. Second with 36 points was Cameron Ross of J G Ross Bakers. Third with 33 points was Nick Deuchar of Nicoll’s Rosebank Bakery, Dundee.

Winner of the longest drive was Nick Harrison from Dawn Foods.

Winner of the nearest the pin was Struan Cessford from Carr’s.

It was a fantastic outing and the general opinion was it should become an annual event.

The trophy was in the past named after Eddie Macrae of Bon-Accord Flour however as they are no longer with us it will be renamed.

Many thanks to DMD and Dawn Foods for donating prizes.

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THE SCOTTISH BAKER

IN MEMORIAM

IN MEMORIAM HAMISH ALLAN We were incredibly sad to receive the news that lifelong supporter of Scottish Bakers, Hamish Allan passed away on Thursday 25 July 2019 at the age of 89 Hamish and his wife Elizabeth regularly attended our events and without his support we would not have been able to launch the online James Allan Bakery Academy, which we now use to deliver training to bakery apprentices across Scotland, England and Northern Ireland.

Hamish trained at the Royal Technical College, Glasgow before completing an apprenticeship with City Bakeries. After some time working in London, Aberdeen and Edinburgh, he returned to City Bakeries where he eventually rose to the position of Regional Director for Scotland.

DOROTHY STUART We were also sad to hear the news that Dorothy Stuart passed away suddenly at home on Saturday 3rd August.

Dorothy was the wife of Past President Norman Stuart who was President during the association’s Centenary celebrations in 1991.

Sadly he passed away in 2016.

He started his own bakery company, James Allan Bakers in 1967 and within two years he had opened 10 shops around the east end of Glasgow and Dumbartonshire.

He continued to run the business until 1990 when he sold it to his bakery manager, Allan Gibson. The company continued to operate for a number of years afterward, with some shops trading under the name Allan Gibson and others continuing under the James Allan name.

We were delighted to invite Hamish to officially opened Bakers House in 2014 when we relocated our headquarters, after all the support he had given the association.

Our deepest sympathies go to Elizabeth and family.

Hamish Allan

At the time of his death, their nephew Past President Alan Stuart (2010 - 2011) recounted that Norman and Dorothy (or Norrie and Dorrie as they were affectionately known) were an extremely devoted couple who carried out the presidential duties in an exemplary manner, travelling all over Scotland during our milestone year.

Dorothy Stuart

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THE SCOTTISH BAKER

NATIONAL FOOD & DRINK TRAINING

OUR RECENT ACHIEVERS

Congratulations to recent achievers with NFDT These candidates have recently been awarded qualifications in Food Sales & Service Skills, Food & Drink Operations, Food Manufacturing Excellence, Craft Bakery Skills and Production and Processing Skills. Well done to all!

Agnieska Knapek, Loch Fyne Oysters

Danny Gillespie Morton’s rolls with Production Manager James Devlin

Dean Jardine and Andrew Davidson, Edrington Group

John Meechan, Freedom Bakery

Lorna Dickson, Apple Pie Bakery

Niamh King, Bhaile Craft Bakery

Shawna Ward, RT Stuart

Yvonne Lloyd, Morton’s Rolls with Production Manager James Devlin

NAIRNS OATCAKES

Nairns Oatcakes announced as Finalists in the Scottish Apprenticeship Awards

Congratulations to our member Nairns Oatcakes who have been shortlisted as finalists in two categories for the Scottish Apprenticeship Awards.

Training and Quality Manager Scott Anderson nominated them for the Equality and Diversity award and the SME Employer of the Year award. We are delighted that they have reached the final for both awards. Winners will be announced at a ceremony on the 7th November 2019 at the Caird Hall in Dundee.

We wish them good luck!

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CALENDAR OF EVENTS EVENT

DATE

VENUE

British Society of Baking Autumn Conference

16th & 17th October 2019

Heythrop Park Hotel & Resort, Oxfordshire

Craft Bakers Association Presidential Election Dinner

19th October 2019

The Royal Armouries Exhibition Centre, Leeds

Incorporation of Glasgow Bakers Choosing Dinner

24th October 2019

Trades Hall, Glasgow

World Championship Scotch Pie Awards Entry Closing Date

31st October 2019

Scottish Bakers Northern Dance

9th November 2019

Kingsmills Hotel, Inverness

Irish Bakers Benevolent Ball

15th November 2019

Shelbourne Hotel, Dublin

World Championship Scotch Pie Awards Judging

20th November 2019

Carnegie Conference Centre, Dunfermline

World Championship Scotch Pie Awards Lunch

14th January 2020

Westerwood Hotel, Cumbernauld

Scottish Bakers Board Meeting

29th January 2020

Bakers House, Dunfermline

Glasgow Presidential Dance

22nd February 2020

Grand Central Hotel, Glasgow

Scottish Bakers Annual Conference

8th & 9th May 2020

Glasgow Hilton Hotel

SCOTTISH BAKERS Bakers House 2 Halbeath Interchange Business Park Kingseat Road Dunfermline, KY11 8RY T: 01383 661 555 E: info@scottishbakers.org www.scottishbakers.org