Scottish Bakers Newsletter - October 2023

THE SCOTTISH BAKER October 2023

In this issue: - World Championship Scotch Pie Awards - Fleming Howden Study Tour - Top Marks in Education Scotland Review

THE SCOTTISH BAKER

WELCOME

IAN MCGHEE

LESLEY CAMERON

President

As always it is a pleasure to welcome you to the latest edition of our newsletter.

We are now well and truly into the autumn months and racing towards the end of another year!

I was delighted to welcome Lesley Cameron into her new role as CEO at the start of September, and to have her and her husband Alisdair to my Presidential Dance during her first week. It was great to have her say a few words of introduction to some of our bakery and allied trade members after only six days in the job!

I know she will be eager to meet more members once she has fully settled into the role.

I and my fellow members on the board of Scottish Bakers, have every confidence in Lesley in developing a new strategy for the association, that will ensure that the voice of the industry continues to be heard.

We as a trade continue to face several challenges, particularly with recruitment and retention of staff, so I would like to take this opportunity to remind members of the valuable training we offer via National Food & Drink Training. There are still a good number of modern apprenticeship places available via our contract with Skills Development Scotland. By training your staff you can increase productivity, efficiency, improve skills and make them feel valued as part of your team.

It was extremely encouraging to receive the results of our Education Scotland review, where our training provision scored very highly, so why not make the most of this fantastic provision from the Scottish Bakers/ NFDT training team.

To finish, I would like to thank once again, all those who attended and donated prizes at the recent Glasgow Presidential Dance. Your support meant we raised a fantastic amount for charity on the night.

Best wishes,

02

CEO

Since starting in my role as CEO of Scottish Bakers, only a matter of weeks ago, it’s fair to say it’s been a bit of a whirlwind. However, I have enjoyed getting to know the team and meeting some members so far, and I look forward to meeting many more of you over the next few months, where I hope to discuss with you how the association can further support your business needs.

For those that haven’t met me yet, I previously worked at Quality Meat Scotland as its Director of Marketing and Communications for just over four years. This was a challenging but fulfilling role, but I am now looking forward to the next challenge and getting to know the baking industry in more depth.

As I begin to work on the future strategy of Scottish Bakers, I will very much be looking to the President, board of directors and the wider membership to help shape this, in order to future proof the Scottish baking industry.

There is much work to do, and I look forward to going on the journey with you.

In the meantime, preparations are well underway for the 2024 World Championship Scotch Pie Awards, and I am looking forward to meeting many of you who will be entering your pies at this year’s judging on the 15th November in Dunfermline. Details of how to enter are included in this edition. I’d like to take this opportunity to thank our Awards Partner, BAKO Group and all of our individual category sponsors: Andrew Ingredients, Carr’s Flour, Dalziel, DMD (2000) Ltd, Fleming Howden, Macphie, Marshalls Foods and Rondo. Your continued support of the competition is invaluable.

Warmest wishes,

CONTENTS Industry News

4

Glasgow Presidential Dance

6

World Championship Scotch Pie Awards

7

Fleming Howden Study Tour

9

HMCA

10

Steering Transformation

11

Member News

12

Training News

14

NEW

THE SCOTTISH BAKER

WESTMINSTER VISIT

FIGHTING FOR A BETTER ENERGY DEAL IN WESTMINSTER LINES ADDED EVERY MONTH!

President Ian McGhee and CEO, Alasdair Smith, visited the hallowed halls of Westminster in February to raise awareness with politicians of the potential damage to the trade once the new Energy Discount Scheme comes into force in April.

This new scheme, which replaces the energy price cap in place for businesses until the end of March, is likely to see members paying more yet again for their energy at a time when all other costs are continuing to rise.

Ian and Alasdair were invited to Westminster

by SNP’s Stephen Flynn and Stewart Hosie and enjoyed a full and frank discussion not just about our concerns but also the key uncertainties about the scheme that remain

unanswered. They have agreed to raise these questions in the house and we hope this will draw some clarification for us.

We also secured a meeting with Secretary of State for Scotland, The Right Honourable Alister Jack MP, at the Scotland Office in Dover House. Mr Jack was similarly keen to hear about the concerns we had about the scheme and undertook to write to the Chancellor on our behalf to get some answers.

This is what we have said to both parties: We note and welcome the new scheme recognises bakeries as one of the “Energy and Trade Intensive Industries” or “ETIIs” that qualify for a higher level of discounting

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on their energy bills. However, we would like absolute clarity that ALL bakeries – from the smallest craft baker operating as a sole trader to the largest plant bakery – qualify for this higher energy discount.

We would like clarification on whether the higher discount applies only to sites where baked goods are manufactured or whether bakery retail outlets are included within the higher energy discount.

Many bakeries also run associated cafés: do these businesses qualify for the higher energy discount?

On behalf of the wider supply chain to the UK’s bakery sector, will the Government consider those businesses without whom the sector could not continue – eg yeast producers, or ingredient suppliers (who often have exceptionally high refrigeration costs), also being brought within the higher level of energy discount.

We have some intelligence that the higher energy discount is applied on top of the basic discount (this came from BEIS) – is this the case and, if so, how is this applied and what does this mean in practical terms for businesses energy bills compared with the current relief?

As a critical part of the UK’s food chain, we would argue that bakery businesses should receive the additional discount on more than 70% of their energy usage (as the limit has been set so far).

Are there any other measures the government can offer to help mitigate rising energy costs (eg grants for installing green energy generation such as solar panels).

These meetings arose from our letter issued to the Chancellor in early January, co-signed by the Craft Bakers Association, the Federation of Bakers, and the Association of Bakery Ingredient Manufacturers. We circulated the letter to the media and a range of MPs in the other parties represented at Westminster as part of our strategy to maximise coverage of this serious issue and we’ve been pleased with the diverse coverage it has generated.

Strategic Partner to

For all your Bakery Essentials

Lobbying around government policy has become an increasingly important part of what we do at Scottish Bakers, and this is a good example of UK-wide industry collaboration giving weight to our voice.

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THE SCOTTISH BAKER

INDUSTRY NEWS

UNIVERSITY DEVELOPS A REPLACEMENT FOR PALM OIL THAT IS HEALTHY AND ENVIRONMENTALLY FRIENDLY Food experts at Queen Margaret University (QMU), Edinburgh have developed a new ingredient which has the potential to replace palm oil in bakery products.

manufacturers to satisfy increasing consumer demand for tasty, lower fat, healthier food products, whilst reducing deforestation of the world’s rainforests.

The new palm fat substitute is healthier and more environmentally friendly than palm oil, which is currently used in a vast amount of baked goods. The University’s novel replacement ingredient could offer significant solutions for the food industry allowing

Working successfully as a replacement for palm-based fat in baked goods, the newly developed ingredient, which has 25% less fat and 88% less saturated fat, allows goods, such as cakes and biscuits, to maintain their texture, flavour and colour.

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THE SCOTTISH BAKING INDUSTRY

THE SCOTTISH BAKER

INDUSTRY NEWS

A BAKER’S DOZEN OF SCOTTISH BUSINESSES AWARDED FUNDING TO MAKE THEIR RECIPES HEALTHIER Food and Drink Federation (FDF) Scotland in partnership with Food Standards Scotland (FSS) - has provided funding to 13 wellknown Scottish bakery businesses across the country to help them make their products healthier.

Much-loved brands Aulds Delicious Desserts, Cobbs Bakery, Dean’s of Huntly, Stoats and Stockan’s Oatcakes have been awarded funding. While a whole host of popular high street bakers – the Bread Guy, Cuckoo’s Bakery, Fisher & Donaldson, George Marchbank Bakers, the Hame Bakery and Three Sisters Bake - have received support.

Specialist cake maker Northern Lights Cakery and the Bread for Good Community Benefit Society have also received funding.

FDF Scotland will support these food businesses with projects that will help improve the nutritional content of a variety of savoury and sweet bakery products including oatcakes, bread, cakes, desserts and biscuits. Some projects will help reduce calories, fat and sugar content while others will enrich products with fibre or fruit and veg.

The businesses are based in wide range of communities across Glasgow, the Highlands and Islands, Lothians, Mid Scotland and Fife,

North East Scotland, South of Scotland, and West of Scotland – maximising support to improve dietary health.

The Healthier Bakery Fund has provided successful applicants with funds from £1,000 to £5,000 to be used for a wide range of activities. This includes accessing nutritional testing and technical support, working with ingredient suppliers to access and trial new innovative solutions that can improve the health of products to developing new marketing and promotional materials.

Joanne Burns, FDF Scotland’s Reformulation for Health Manager, said:

the most effective ways industry can help improve dietary health in Scotland.

“FSS is pleased to be supporting the Scottish bakery sector engage in reformulating their products, which can lead to a positive change to public health.”

The full ‘baker’s dozen’ of Scottish bakery businesses that have received funding from the Healthier Bakery Fund: - Stockan’s Oatcakes (Stromness, Orkney) - Fisher & Donaldson (St Andrews, Dundee and Cupar) - Dean’s of Huntly (Aberdeenshire)

“I am delighted to award funding to a wide range of popular bakery producers in communities right across Scotland. We had so many great applications – which gave the judges a tough time in picking the projects to fund.

- Cuckoo’s Bakery (Edinburgh)

“I can’t wait to start working on these interesting projects - together we will be helping to make some of Scotland’s favourite bakery products healthier.

- Aulds Delicious Desserts (Renfrew)

Lesley Curtis, Public Health Nutrition Advisor at FSS, said:

- George Marchbank Bakers (Dumfries & Galloway)

“Evidence shows reformulation, for example by reducing portion size or calories, is one of

- Northern Lights Cakery (Argyll and Bute) - Bread for Good Community Benefit Society (t/a Scotland the Bread) (Scottish Borders) - Three Sisters Bake (Glasgow) - Cobbs Bakery (Inverness-shire) - Stoats (Midlothian) - The Hame Bakery (Aberdeenshire)

- The Bread Guy (Aberdeen)

SCOTLAND FOOD & DRINK EXCELLENCE AWARDS For over two decades, the Scotland Food & Drink Excellence Awards has celebrated the finest the industry has to offer. This year was no different, with the cream of the crop in attendance on the 7th September, to toast this year’s finalists and winners.

Hosted by TV personality and award-winning Maître d’hôtel and General Manager of the Michelin-starred restaurant Galvin at Windows, Fred Sirieix, the awards ceremony at the EICC was attended by 668 people from across the industry and the wider community.

Scottish Bakers was proud to once again sponsor the bakery category which was won

by Lazy Day Foods and our President Ian McGhee was delighted to present them with their award on the night.

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THE SCOTTISH BAKER

EVENTS

GLASGOW PRESIDENTIAL DANCE Our 2023 Glasgow Presidential Dance was another roaring success, raising over £5000 for charity.

Our President Ian McGhee welcomed members and allied traders on an unseasonably warm September evening at the Marriot Hotel in Glasgow. With guests armed with fans to keep them cool, they enjoyed an evening of fun, games, music and dancing, hosted by the sparkling Edward Reid.

It was new CEO Lesley Cameron’s first experience of a Scottish Bakers party and a perfect opportunity for her to welcomed into the bakers family.

Thank you to all of the guests who donated raffle and auction prizes, with such fantastic prizes we can now make a sizeable donation to the Scottish Bakers Benevolent Fund and the President’s chosen charity, CHAS.

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THE WORLD CHAMPIONSHIP SCOTCH PIE AWARDS ARE BACK! The much anticipated and hotly contested competition for pie makers is back again for 2023/24! We are open for entries online until 31st October 2023.

ENTER ONLINE – www.scotchpieawards.com

For more information on the competition visit the website for all of the details.

ENTRY CLOSING DATE 31st October 2023

ORGANISED BY

JUDGING DAY

15th November 2023

AWARDS PARTNER

AWARDS LUNCH 16th January 2024

THE SCOTTISH BAKER

STUDY TOUR

STUDY TOUR HOSTED

BY FLEMING HOWDEN We were delighted to partner with Fleming Howden in September on an informative two-day study tour for our members and apprentices.

The group were also given a tour of the Corby Mill, a flour mill site which has been converted to a powder blending site, producing a range of dough conditioning and bread mix products.

Our group were welcomed to the AB Mauri Centre of Excellence in Corby where they were given presentations on the innovation and product development that the team there are working on.

The tour was rounded off with a visit to their Northampton manufacturing site which produces products to meet most of the UK plant bread making sites.

This included enzyme technology, sugar reduction, vegan friendly products, animal protein reduction, replaced by plant-based fats and proteins, trials on doughnut fat and calorie reduction and brewers’ yeast being the biggest growth area in yeast production.

All of the attendees learned a lot over the two-day visit and our thanks to our friends at Fleming Howden for arranging such an informative tour.

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THE SCOTTISH BAKER

PRIVATE HEALTHCARE

PRIVATE HEALTHCARE IS PEACE OF MIND An exclusive offer* to provide private medical plans for members of Scottish Bakers has been arranged with HMCA, including a £50 gift card or £100 off your first-year subscription upon joining a private medical plan.

If you already have a private medical plan, are you paying too much? You could save money by transferring to HMCA. Why not request a no obligation quote ahead of your renewal?

You may transfer to HMCA at any age, without a medical examination and will receive guaranteed acceptance under our transfer facility.

This offer is also available to you if you do not currently have private medical cover. With hospital waiting lists at a record high, there has never been a better time to start a private medical plan.

HMCA offer four levels of private medical plans for individuals, family groups and companies as well as dental plans, hospital cash plans, travel plans and vehicle breakdown recovery. Our many years of experience ensures we have a plan to suit your needs at the best possible price.

The Hospital Sickness & Injury Money Plan provides tax free cash should you need to stay in hospital overnight as a result of sickness or injury.

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Private Medical Cover Transfer & Save or Start Today Your choice of hospital & specialist NHS queues avoided No age limit Tax free NHS cash benefit

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THE SCOTTISH BAKER

THE JOURNEY BEYOND 2023

STEERING TRANSFORMATION: THE JOURNEY BEYOND 2023 Exploring the future of driving A recent gathering of thought leaders, held at the prestigious Goodwood Festival of Speed, and sponsored by AA Business Services, saw discussions tackle ‘The Future of Driving: Unlocking Possibilities’.

James Starling, director, AA Business Services, explores the transformative landscape of mobility ahead.

As a new era of transportation begins to evolve, discussions surrounding the future of mobility and its implications for drivers are fast gaining traction. To build the pathways essential for future success, it’s key to extend our perspective beyond the initial years of the next decade, delving into the transformations ahead that will reshape mobility.

These transformations will undoubtedly influence both fleets and drivers, impacting businesses of all shapes and sizes across the UK, as we embark on the future of the driving experience.

The panel featuring Edmund King, AA President, Karen Britton, Head of Future Mobility at AECOM, Richard Cuerden, Director at TRL, Andrew Woolliscroft, UK Client Care Director at JLR, Toby Poston, Director of Corporate Affairs at BVRLA, and expertly moderated by Formula E presenter and e-sports ambassador Nicki Shields, saw the following key take-outs emerge.

Electrification isn’t enough to decarbonise transport on its own While we must acknowledge the pivotal role electrification will play in the decarbonisation of transport, it’s evident that tackling carbonisation requires a wider scope.

Facilitating the overhaul of energy networks is also critical for transformation.

The role of investment and policy in driving global leadership Provided the right investment and policy drivers can be put in place, the UK has the

potential to emerge as a leading global pioneer in the world of mobility. We’re certainly highly capable of crafting well thought-out initiatives that deeply resonate with the public to drive future change.

Collaboration is the catalyst for accelerating progress The rate of progress required hinges on developing stakeholder synergy, especially among diverse audiences. Collaboration is rapidly emerging as the conduit that will ensure rapid advancement toward shared goals.

Driving demand for change is necessary Cultivating a desire among customers to actively demand action, as opposed to merely adapting under duress, will play a pivotal role in speeding up the process of decarbonisation.

Global learning will also be highly catalytic in driving future change Drawing from the experiences of ongoing projects across the globe will impart acceleration to UK-based innovation, ensuring the holistic transformation of mobility in the foreseeable future.

Always ahead The motto ‘Always Ahead,’ engrained in the AA for over a century, has encapsulated our visionary approach for more than 100 years, and we remain true to its values today. We see it as our purpose to help our customers embrace the opportunities ahead and to understand how technology and innovation can deliver safer journeys. That’s why we consistently delve into revolutionary ideas, remaining at the forefront of shaping the future driving experience.

Our dedication to nurturing informed decisions and instilling enthusiasm about the future stands firm, resonating with the same excitement that drives us forward. Wherever you are on your journey to the future of mobility, remember that we are with you, every mile of the way.

MORE INFORMATION For more information follow AA Business Services on LinkedIn for regular updates or scan the QR code to source driver training for your team.

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THE SCOTTISH BAKER

MEMBER NEWS

EAST LOTHIAN FAMILY BAKERY SWITCHES TO SOLAR THANKS TO ROYAL BANK FUNDING The Premium Bakery of Prestonpans recently secured a Green Loan totalling £73,000, allowing the family-run firm to install solar panels within its factory premises.

The move has enabled the Prestonpans site to harness solar-generated energy to power a portion of its operations, reducing the company’s carbon footprint while also lowering monthly energy bills.

Founded in 2007, The Premium Bakery is led

by Peter Ford along with his son and daughter-in-law, Graeme Ford and Mona Hashem. The team has since grown to nearly

40 staff members and now holds contracts with some of Scotland’s largest retailers such as The Co-Operative, Scotmid and Spar.

Throughout its growth, sustainability has remained a primary focus for the business and the internal offices are now partially heated by excess power generated by the bakery ovens while the factory benefits from low emission LED lighting.

The Premium Bakery’s efforts were recently recognised at the Midlothian & East Lothian Chamber of Commerce Awards, where they took home the title of The Best Environmental Impact.

STAFF MILESTONES AT FISHER & DONALDSON Cupar based Fisher & Donaldson recently commemorated some significant milestones from their team.

Three of their valued staff recently celebrated 30 years of service to the bakery. Congratulations to night shift manager, Graham, shop and café manager, Gail and shop assistant Lynette on such dedicated service.

EDINBURGH’S MIMI’S BAKEHOUSE CELEBRATES A SWEET PARTNERSHIP WITH CHARLIE MILLER Edinburgh company, Mimi’s Bakehouse, which is known for its award-winning cakes and multiple cafes across the city, recently celebrated the launch of a new partnership with Charlie Miller, Edinburgh’s largest family-run chain of hair salons.

Mimi’s Bakehouse, which is committed to supporting local businesses in the city, has partnered with various companies like Eteaket, Machina Coffee, Edinburgh Gin and Margiotta Food and Wine and is celebrating its latest partnership with another Edinburgh heritage brand, Charlie Miller.

Their award-winning cakes were exclusively discounted to Charlie Miller customers throughout September.

Both companies held a joint social media giveaway featuring a Cut & Colour appointment at Charlie Miller and an Afternoon Tea for Two voucher from Mimi’s Bakehouse.

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THE SCOTTISH BAKER

MEMBER NEWS

JG ROSS CELEBRATE SUCCESS AT SCOTS LANGUAGE AWARDS JG Ross recently celebrated being named Scots Business o the Year at the 2023 Scots Language Awards. The awards aims to showcase the very best of Scots language and culture.

WELCOME NEW MEMBERS WeeCOOK of Carnoustie was born in 2011 and set up business owner Hayley.

It is famed for its award-winning pies, not just at our very own World Championship Scotch Pie Awards but they have recently celebrated success at the British Pie Awards.

Scots language has long been used by authors, spoken in our top films, and is experiencing a contemporary year on year resurgence via social media including a huge new audience of all ages on TikTok, as communities connect and realise their heritage, led by the public, influencers, and media alike.

They pride themselves in using local or Scottish sourced ingredients and are inspired by family traditions and a love of food from around the world.

The staff at their Highclere shop got a surprise recently too when a famous face stopped by for some delicious baked goods Grey’s Anatomy and Trainspotting star Kevin McKidd. We hope he went away with some of their award winning butteries!

MACPHIE SCOOPS UP ICE CREAM EXPERT IN NEW APPOINTMENT

Kelly’s Bakery is a family bakery located in the southwest of Edinburgh and has been serving the local community for 30 years and it now run by Jill and Paul Louden. It is housed within the busy Sighthill Shopping Centre. The bakery offers a wide range of freshly baked goods, including cakes, pastries, bread, and sandwiches, all made from high-quality ingredients.

A PIONEER in the food industry has joined one of the UK’s biggest ingredient firms to help facilitate the company’s next phase of growth.

Susie Turan, a seasoned professional in the food industry, has joined Macphie Ltd as Head of Product and Innovation to play a pivotal role in adding fresh-thinking to the firm’s impressive product portfolio.

Known for creating freezer favourites like Magnum Double, Solero Berry and Vegan Carte D’Or, Susie has held senior roles at the likes of Unilever, Genius Foods and Finsbury Foods.

With over three decades of accomplishments in the food sector, the London-born R&D specialist is now set to head up a Product Development team at the Aberdeen-shire based firm.

The mum of two holds 10 patent fillings for food industry creations across a range of food types and led teams of developers and food technicians. Having worked across the USA and Europe, Susie is well placed to support Macphie’s push for global expansion.

and support the diversification of its product portfolio and innovation credentials.

Macphie has grown from its roots as a craft baker into a global ingredients manufacturer, supplying food brands, household name businesses and the wholesale sector with the products it develops at its Glenbervie factory.

IN MEMORIAM LINDSAY KEIR WOOLEYS OF ARRAN It was with sadness that we learned in August of the passing of a long term Scottish Bakers member Lindsay Keir.

Lindsay started his bakery career in Glasgow, eventually becoming a general manager at Crawfords in Edinburgh.

It was in 1985 that he took over Wooleys Bakery on Arran, which is now run by his son Matt.

Our sincere condolences to the Keir family.

The new hire will look to help Macphie on its continued journey of global expansion

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THE SCOTTISH BAKER

NATIONAL FOOD & DRINK TRAINING NEWS

EDUCATION SCOTLAND REVIEW We recently had an external review carried out on our Apprenticeship training provision

by Education Scotland, with the following positive feedback.

During the review, a team of HM Inspectors evaluated the quality of training provision and the experiences of apprentices and key stakeholders such as employers. During the visit, they met with staff, learners and other stakeholders and explored the quality of training delivery, how well the needs of apprentices are met, and approaches to improving quality of provision.

We were graded highly across three elements: Leadership and Quality Culture, Service Delivery and Safeguarding and meeting the needs of apprentices.

It was clear to the inspectors that we a have a strong tradition of delivering training for the baking industry throughout Scotland and that all employers are very satisfied with the partnership and the training provision, with us receiving very favourable comments on the relationship between employers and our assessors.

All employers value the apprenticeship programme and have highlighted how it helps them retain apprentices during their training programme. In an industry which relies heavily on the retention of skilled staff, employers are satisfied with the assistance of NFDT and their assessors in retaining staff.

All apprentices are very pleased with their training and the MA programme has enabled them to grow in confidence within their job role. Almost all apprentices that the inspector spoke to acknowledged that the training has equipped them well with the underpinning knowledge and skills required to succeed in their careers.

MORE INFORMATION We still have Modern Apprenticeships funded via Skills Development Scotland, available for any members or food manufacturers, so if you would like to know more about the programmes on offer, you can visit www.nfdt.org or contact our Training & Quality Manager Scott Anderson – scott@scottishbakers.org

Scott Anderson Training & Quality Manager

YOUR ESSENTIAL GUIDE TO BEING AN EMPLOYER OF CHOICE It’s here: a new updated version of the essential guide to managing your workforce.

Full of tips, advice and resources, it’s ideal for small and medium-sized food & drink businesses who want to understand how to be an employer of choice in a competitive environment.

MORE INFORMATION Scan the QR code to access this free online toolkit

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THE SCOTTISH BAKER

NATIONAL FOOD & DRINK TRAINING NEWS

RECENT MA ACHIEVERS We’d like to congratulate some of our MA candidates of have achieved their qualifications over recent months: Euan Horsburgh and Somers Giacopazzi completed the Production and Processing Skills, SCQF level 5 Qualification and our training advisor Steve Fleming is continuing to work in the Giacopazzi staff at their restaurant, fish and chip shop and ice cream parlour in Eyemouth.

Jim McCormack has been working with many candidates up in the highlands at the Three Little Bakers, Maclean’s Highland Bakery and Harry Gow. Well done to Alana Jayne Robertson, Josh Murphy (Three Little Bakers), Cieran Darch, Liam Mcintosh, Iveta Pastere, Natalia Bojko (Harry Gow – pictured with bakery manager, Sara Macintosh), Eileen Fulton (Harry Gow, Elgin) and Sean Munro of Maclean’s Highland Bakery.

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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