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2017 - 2018 Annual Report & Yearbook

Scottish Bakers Annual Report 2017/2018

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Sponsors Annual Report Sponsor

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Event Partner

Scottish Bakers Annual Report 2017/2018


Contents Immediate Past President’s Message

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President’s Message

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Chief Executive’s Message

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Finance Report

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Scottish Bakers Strategy

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National Food & Drink Training Report

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Scottish Bakers Activities

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Member Services

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Governance

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Scottish Bakers Annual Report 2017/2018

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A message from

The Immediate Past President It is well known, I’m sure, that holding the office of President of Scottish Bakers was a huge honour and privilege for me. Particularly as I was following in the footsteps of so many great bakers over the last 127 years, including my own father. It’s hard to believe that it has now come to an end, but it was my pleasure to hand over the chain of office to Ronnie Miles, who is already doing a sterling job. My two years in office certainly were action packed. Two conferences, two Glasgow Dances, two World Scotch Pie Champions, a Northern Dance, and who could forget the fantastic celebration of the association’s 125th year. There are so many highlights, that I couldn’t possibly mention them all! I had the opportunity to represent Scottish Bakers at a number of events over the two years. I would like to take this opportunity to thank our many sister trade associations across the UK and Ireland for their fantastic hospitality. It has been a pleasure to forge friendships with members of the Craft Bakers Association, British Society of Baking, Federation of Bakers, the Irish Association of Master Bakers & FCBA. I was also honoured to become

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Scottish Bakers Annual Report 2017/2018

a Liveryman of the Worshipful Company of Bakers in London, particularly as there are very few Scots in the Livery. A big challenge of course, was having to be a bit more “hands on” with the day-to-day running of the association with the absence of a Chief Executive, whilst still having to run my own business. Without the support of a great many people, this would have been an impossible task. Thank you again to all the members for their support, and to my Vice President and board members, staff at Bakers House, my dad, Past President Jim McPhie and last, but by no means least, my wife Lesley. The great thing about the bakery trade in Scotland is that everyone is so supportive of one another. It really is like one big family and I’m immensely proud to be a part of it and to have served you as President. I wish Ronnie well with the rest of his Presidency and I hope he and Amy enjoy it as much as Lesley and I did.

Craig McPhie Past President


A message from

The President I am incredibly proud to be the 122nd President of Scottish Bakers. Well done to Past President Craig McPhie and his wife Lesley on a very successful two years. This great association consistently exceeds expectations, with fantastic support of members and staff working for the good of all. We have a bright future ahead as we continue the legacy started all those years ago in Edinburgh in 1891. I am particularly passionate about the training and development of staff. I have been involved in the Scottish Bakery Industry for 30 years and I know that to be a baker involves hard work and dedication. Being a member of Scottish Bakers means there is someone to call for help, advice or simply to talk. I would like to make a special thank you to the Bell family and the Bells management team. It is an honour to be Managing Director of Bells Food Group. My first bakery visit was unofficial, to the beautiful Island Bakery in Tobermory on Mull, whilst on a sailing holiday. Since then Alasdair and I have seen members in Glasgow, Ayrshire, Crieff, Inverness, and Forres, and had the pleasure of meeting many Region 2 (Grampian) members at JG Ross (Bakers) Ltd in Inverurie. We aim to visit as

many members as possible over the next two years to hear first-hand your views on what Scottish Bakers can do to support you and your business. My first official engagement was in early June, at the Centenary Club lunch in Perth. Alasdair and I enjoyed meeting with retired members and sharing with them the vision for the future. I had the pleasure of representing Scottish Bakers soon afterwards at the Craft Bakers Association’s AGM and conference in England, and addressing their members. Congratulations to Colin Lomax who was installed as their President.

It is fantastic to welcome Alasdair Smith as Chief Executive. I was part of the panel who interviewed him, and I am enjoying working closely with him. I am also delighted to have Linda Hill from Murrays Bakers, Perth, as Vice President, and I look forward to working with her. Finally, to my wife Amy, thank you for your faith and your confidence and for your never-ending supply of love and affection.

Ronnie Miles President

October saw the Irish Association of Master Bakers biennial conference in Co. Wicklow, and the British Society of Baking’s Autumn Conference. I would like to thank Gerald Cunningham and Richard Hazeldine for their generous hospitality at these events, and again congratulate them on becoming President and Chairman of their respective associations.

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A message from

The Chief

Executive

I was honoured to be appointed Scottish Bakers new Chief Executive in January 2018 and it is my pleasure to introduce our 2017-18 Annual Report and Yearbook. Scottish Bakers is a remarkable organisation. For 127 years it has represented this proud and vital craft. I am resolute in my commitment to supporting our members for the good of all.

together for two intensive days of networking, presentations and entertainment, culminating in the crowning of the 2018 Scottish Baker of the Year, Brownings the Baker.

Our achievements this year speak volumes about the added value Scottish Bakers brings to the trade. Our many member benefits bring real savings and critical expertise, ensuring our members have free or preferential access to professionals in their fields.

Next year is the 20th Anniversary of the World Champion Scotch Pie Awards. This year we were delighted to award the ultimate accolade to James Pirie & Son of Newtyle.

Our training team continue to deliver apprenticeships across the UK: not just to the bakery trade, but to whisky, seafood and sea fish, soft drinks and dairy businesses. The team registered 660 apprentices in 2018, 440 in Scotland alone. With higher than average completion rates they deserve a special mention for their commitment to developing skills for the next generation and beyond. Our Annual Conference and Scottish Baker of the Year Awards is a highlight of the bakery calendar. May 2018 brought nearly 400 members, suppliers, friends and family

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These awards are a vital part of our wider work to promote the trade. They attract huge numbers of entries, and the coverage they receive raises the public profile of our ancient and noble craft, encouraging more people to visit their local baker. However, I must also report that 2017-2018 was a challenging year. Changes to UK Government apprenticeships policy in England have hit hard. We tendered successfully for a contract to support larger apprenticeship levy paying businesses, but we are unable to support the majority of non-levy paying businesses. This has badly affected registrations, and the loss of income is acutely felt. We are working to adapt to

Scottish Bakers Annual Report 2017/2018

this new environment, building uptake once more through careful nurturing of new business relationships. More importantly, we are building our capability to support our members with a revised strategic plan that places you at the heart of everything we do over the coming three years. Investment in a new Customer Relationship Management system will introduce efficiencies and a more dynamic range of communications platforms, including a new and more interactive website. We are also developing the wonderful Scottish Bakers team who make everything happen for you daily. Finally, I must extend my thanks to the Board, immediate Past President Craig McPhie and current President Ronnie Miles for the support, time and counsel they so generously give.

Alasdair Smith CEO


Finance Report

Scottish Bakers Annual Report 2017/2018

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This report covers our audited accounts for SAMB, trading as Scottish Bakers for 12 months from 1st April 2017 to 31st March 2018. The combined turnover during this 12 month financial period was £1,469,764 resulting in an operating deficit of (£45,515). This was significantly lower compared with the same 12 month

period for last year, which showed a turnover of £1,866,708 and an operating profit of £120,045. The deficit is due to not having a contract to train learners in England. The Balance sheet is

showing a Net Assets figure of £2,048,375 down from £2,093,890 the previous year. Investments are reported in the accounts at market value at 31st March 2018 of £966,975

Table 1 Total Income of Scottish Bakers per year 2008-2018 2250000

1500000

750000

0 2008/09 2009/10 2010/11 2011/12 2012/13 2013/14 2014/15 2015/16 2016/17 2017/18

Table 2 Total Net Profit of Scottish Bakers per year 2008-2018 400000 300000 200000 100000 0 -100000 2008/09 2009/10 2010/11 2011/12 2012/13 2013/14 2014/15 2015/16 2016/17 2017/18

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Scottish Bakers Annual Report 2017/2018


As the charts below show, training is the main source of income for Scottish Bakers. The majority of our income comes from the training grants that we negotiate on behalf of the sector. By delivering the training using our team of regionally based Training Advisors, this enables us to protect the craft based skills within the sector and enable employers to up-skill their employees with no direct cash cost to the employer. This is still the case in Scotland, but in

England and Northern Ireland we request a small contribution from the employers to enable the current level of service to be maintained. A contract for training in Northern Ireland is in place for the next financial year, but no contract has been received for training in England for non-Levy paying companies. During 2017/2018 we delivered bakery and food manufacturing apprenticeships across the UK. In Scotland they were funded by Skills Development Scotland (SDS), in England

Income to 31st March 2018

by the Skills Funding Agency (SFA) and in Northern Ireland by the Department for Employment & Learning (DEL). We are in partnership with Belfast Metropolitan College in Northern Ireland. We have recently been informed that we have been unsuccessful in securing a contract to train in the Republic of Ireland and are in the process of appealing this. With the re-investment of our funds and with the Donation from Hamish Allan our online learning materials are completed.

Project Income to 31st March 2018

4%

4%

17% 20%

7%

46% 2%

77%

3% 23%

Training

SDS

Republic of Ireland

Subscriptions

England

Other Projects

Member Services

Northern Ireland

Member Services

Other Income

Awarding body

Other Income

Scottish Bakers Benevolent Fund Donations to the Benevolent Fund consisted of donations made at the Scottish Bakers’ Glasgow Dance. Investment income was less than the previous 12 month period at £16,593. The fund made payments in June to 13 beneficiaries and December

to 13 beneficiaries and also made a one off payment to another beneficiary. The Fund had a loss in the net movement in funds of (£22,766) The Balance sheet is showing a balance of £591,976

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SAMB Detailed profit and loss account – combined year ended 31 march 2018

Year ended 31 March 2018

Year ended 31 March 2017

TURNOVER

£

£

£

Subscriptions and levies Conference & Events Commissions Training income Awarding body income Other income

97,212 179,283 6,180 1,088,749 8,135 52,707

£ 95,344 227,998 7,449 1,429,297 12,642 (1,422)

1,432,266

1,771,308

OTHER INCOME AND INTEREST RECEIVABLE Interest receivable Income from investments (Loss)/gain in fair value movement of investments

1,475 856

1,785 321

22,573

88,744

Gain on disposal of fixed assets

24,904

12,594

90,850

4,550

1,469,764

1,866,708

EXPENSES

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Wages and salaries Rates and insurance Heat, light and cleaning Repairs and maintenance Depreciation Amortisation Travel & Meetings Office expenditure Training and travel costs Registration fees Awarding Body Costs Subscriptions Website Irrecoverable VAT Sundry expenses Scottish Enterprise Export costs Employment law Conference & Events Legal & Professional Bad Debts Audit remuneration Investment charges

583,346 27,610 11,511 6,758 35,752 41,875 21,001 78,192 268,897 69,949 2,110 7,442 300 28,674 12,623 55,500 49,524 193,417 3,710 1,750 8,134 7,204

1,515,279

1,746,663

NET PROFIT FOR THE YEAR

(45,515)

120,045

Scottish Bakers Annual Report 2017/2018

715,369 28,025 15,637 7,239 57,445 42,52 40,119 68,170 297,688 76,968 1,795 7,650 4,660 22,598 5,852 23,750 32,571 275,129 3,369 0 9,066 11,036


SAMB Balance sheet – at 31 march 2018 Company number SC181670

As at 31 March 2018

As at 31 March 2017

FIXED ASSETS

£

£

£

£

Tangible assets Intangible assets Investments

230,721 49,295 966,975

218,566 91,170 950,751

1,246,991

1,260,487

CURRENT ASSETS Stock Debtors Cash at bank and in hand

7,311 378,480 654,789

4,709 417,719 766,466

1,040,580

1,188,874

(239,196)

(355,471)

CURRENT LIABILITIES Amounts falling due within one year

NET CURRENT ASSETS

801,384

833,403

TOTAL ASSETS LESS CURRENT LIABILITIES

2,048,375

2,093,890

TOTAL NET ASSETS 2,048,375

2,093,890

RESERVES Profit and loss account

2,048,375

2,093,890

2,048,375

2,093,890

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Scottish Association of Master Bakers Benevolent Fund Statement of Financial Activities (including Income & Expenditure Account) Year end 31 March 2018

Year ended 31 March 2018

Year ended 31 March 2017

INCOME FROM:

£

£

Donations and grants Investment income

4,735 16,593

5,513 18,101

Total income

21,328

23,614

Raising funds Charitable activities – grants payable in furtherance of the charity’s objects

6,697

6,372

13,576

14,694

Total expenditure

20,273

21,066

NET INCOME

1,055

2,548

(Loss)/gain on investments

(23,821)

77,679

NET MOVEMENT IN FUNDS

(22,766)

80,227

TOTAL FUNDS AT 31 MARCH 2017

614,742

534,515

TOTAL FUNDS AT 31 MARCH 2018

591,976

614,742

EXPENDITURE ON:

OTHER RECOGNISED GAINS/ ( LOSSES ):

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Scottish Bakers Annual Report 2017/2018


Scottish Association of Master Bakers Benevolent Fund Balance sheet At 31 March 2018

As at 31 March 2018

As at 31 March 2017

FIXED ASSETS

£

£

£

580,996

592,666

Investments CURRENT ASSETS

Cash at bank 12,490 Debtors

18,563 5,263

12,490

23,826

CREDITORS: AMOUNTS FALLING DUE WITHIN ONE YEAR

(1,510)

(1,750)

NET CURRENT ASSETS

10,890

TOTAL NET ASSETS 591,976

22,076

614,742

FUNDS Unrestricted

591,976

614,742

Scottish Bakers Annual Report 2017/2018

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Strategy

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Scottish Bakers Annual Report 2017/2018


Bakers Strategic Plan:

For the good of all Towards a new Strategy Scottish Bakers has achieved much of which to be proud. We have delivered profile-raising events, helped thousands of people (and hundreds of businesses) through training, kept an eye on policy developments, and supported our membership and trade. But the world is changing and a review of our strategic direction is vital to ensure we position the association in the best way possible to serve our members into the future. We have worked hard with input from the board, members, stakeholders and all colleagues of Scottish Bakers, to develop a refreshed strategic direction for the Association, one that both honours our heritage and looks forward into the 21st century. Our emerging plans are designed to ensure Scottish Bakers provides the support services – including professional advice, information and assistance, and skills development – that are most relevant for this future. The plan also supports the ambition of National Food and Drink Training to extend its breadth of provision across the UK.

Purpose Our core purpose and values remain true to those set out at our establishment in 1891. Scottish Bakers promotes and protects the interests of the trade; representing, advising and supporting all aspects of Scotland’s baking industry to ensure it remains competitive. We will achieve this by providing the widest possible range of benefits that help our members sustain and grow their businesses including: skills development, technical information and assistance, competitions, sector intelligence, legal advice, financial discounts, and social and business networking.

Values We are ambitious for our members and trade, and always operate with integrity, respect and commitment, and with our members’ best interests at heart.

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About our Scottish Bakers • Nearly 300 active bakery businesses in Scotland • Around 12,000 people employed • Over £1.1 billion revenue delivered • Over £450 million gross-value added The bakery sector in Scotland is as relevant today as ever, but we face significant challenges such as health and wellbeing, legislation, training and Brexit. Diminishing footfall on the High Street, rising costs and increased competition from national multiples are squeezing our membership harder than ever before. But there is optimism too. Some members continue to open new

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shops, focusing on food-to-go, coffee and great customer service. Other bakers are innovating with new products at the forefront of consumer trends. The wholesale sector is enjoying success with the major supermarket chains. In refocusing our future plans, we have looked at how we can better support the sector with services that deliver sustainable value and relevance. We have sought to understand how political, economic, cultural and societal changes might impact on the sector. And we have looked closely at our Strengths, Weaknesses, Opportunities and Threats (SWOT) to inform our future pathway to success. Most importantly, we have sought to reinforce our proud motto, “For the Good of All.”

Scottish Bakers Annual Report 2017/2018

A Strategy for the Future Our future strategy will reflect the following elements: • a core purpose that supports members’ ambitions for growth • engagement with the wider food and drink sector in Scotland and beyond • ambitious, but realistic, long-term objectives • implementation of robust and effective processes and procedures • provision of reasonable checks and balances on activities, decision-making, and planning • development of good practice in monitoring and evaluation • communication of the achievements and ambitions of its members


Emerging Priorities Our work to date has led us to identify seven key strategic themes around which to build our revised strategy.

Strategic Theme 1. Membership Members lie at the heart of Scottish Bakers. We will understand, build and celebrate all aspects of Scottish Bakers members; delivering tangible value and benefits that both raise the profile of the sector, and promote sustainability and growth.

2. Training National Food and Drink Training will be the UK’s leading independent provider of high-quality apprenticeship and skills training to the bakery and wider Food and Drink Industry by 2021.

3. Knowledge We will be the definitive voice of Scotland’s baking sector, and a reliable and trusted source of information and intelligence for, and about, the industry in Scotland, including on: • legislation, regulation, compliance and public consultation issues; and • economic and labour-market intelligence • our own performance.

4. People We will invest in, and support, the right people, policies, procedures and resources required to deliver on our ambitions in an efficient and effective manner that adds value internally.

5. Business Development We will nurture and establish business, local, regional and national partnerships that deliver mutual benefits and positive impacts for the sector and our business.

6. Communications We will develop and agree an integrated communications plan for Scottish Bakers to: • heighten public visibility of our members and our work • use our influence to inform policy change, and; • maximise the value of our member services to deliver sustainability and growth.

7. Financial Management We will maximise the effectiveness of our financial operations by prudent and ethical management of reserves, identification and delivery of efficiencies and careful monitoring of our financial position and progress against targets.

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Living the Strategy

Resources

Leadership and Culture

The strategy is delivered by a core leadership team comprising the Chief Executive, Financial Controller, Marketing Manager and Training and Quality Manager. A wider team supports the delivery and assessment of apprenticeships, with in-house administration support available across the organisation.

Everyone will have a role to play in bringing the strategy alive. Our structure and governance gives Scottish Bakers clear industry leadership, and the ability to drive forward planning and actions. The board is ambitious for the trade in Scotland, and is committed to working with the Chief Executive and Management Team to deliver positive change in the most fair and equal way. We will do this by living and working by strong core values: • AMBITION: encourage ambition in our members and staff, recognising its value in promoting challenging objectives. • INTEGRITY: we will uphold the highest standards in our work and act with honesty and transparency. • RESPECT: we will treat everyone fairly and equally regardless of personal, social or cultural background. • COMMITMENT: we will finish what we set out to do, and evaluate the outputs and impacts to improve future performance.

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Responsibility for effective financial planning and management rests with the CEO and Financial Controller, working in close collaboration with the Finance and Audit Committee to control and monitor income and expenditure.

Reaching Out Our communications will support our drive for improvement, developing the Scottish Bakers and National Food and Drink Training brands, using digital and traditional media to reach new and existing audiences across the UK. We will be good partners to our allied supplier members, sponsors and supporters; engage our membership in discussion on key sector issues and, where appropriate, bring interested parties together. We will support positive policy change when if affects

Scottish Bakers Annual Report 2017/2018

us and work with policy makers and influencers to promote our agenda.

Monitoring, Evaluation and Control It is important that we can understand the difference our support can make to our members, and the wider training and development market. We will develop a more rigorous monitoring cycle that embeds an evaluation culture in the organisation, seeking clear evidence of need and realistically achievable outcomes. All work will be evaluated to ensure we can quantify the positive change resulting from our work. We will establish a performance benchmark in the first year of this Strategic Plan, providing us with a means to set ever more challenging performance targets. Scottish Bakers Annual Benchmarking Scottish Bakers takes its own responsibilities seriously and we will also establish a means of self-evaluation to ensure that Scottish Bakers is performing optimally. A benchmark of internal performance will be established in the first year, allowing us to monitor progress over time.


Focus on Training Scotland The 2017/18 financial year funding allocation was predicted to hit hard due to the reduction in funding, tabled by Skills Development Scotland (SDS). Scottish Bakers’ training arm, NFDT, through its Chief Executive and Training Manager put together a funding contribution analysis, and an industry contribution analysis, which was presented to Paul McGuinness, the National Operations Manager for SDS. The analysis provided, along with detailed information on our support for the government’s Skills Investment Plan (SIP) to the

wider Food & Drink sector, led to a reversal in funding reduction and an increased funding level close to the previous contract year’s funding allocation in 2017/18. The contract allocated to us was £706,533 and 443 funded places on the Modern Apprenticeship programmes. In January 2018 we revised our contract to £646,533 due to the contingent liability (carry-over) carried forward from the previous year and reduced funding apportioned to those carry-over candidates. The training team again worked hard with their candidates and employers, and we asked SDS for an increase of £19,000 in our contract.

SDS agreed and also delivered a further £17,000 in Rural uplift payments that were due to NFDT/Scottish Bakers. The financial year ended with £682,358 worth of funding claimed and 443 candidates registered onto Modern Apprenticeship programmes throughout the food & drink sector in Scotland. We continued to evolve our training offering into different employers within the Food & Drink sector. This included Edrington Whisky, Nairn’s Oatcakes, Inverloch Cheese Company and Island Bakery Organics Ltd.

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The quality of our provision and success is monitored and measured by our awarding bodies, funders and stakeholders. All of our external assessments were positive and cited areas of good practice as detailed below. “This is a centre carrying out on-site assessment of candidates completing food manufacturing awards throughout Scotland. Their move into the delivery of FME qualifications has been very successful as evidenced by the extremely positive feedback received from candidates and employers. They were praised for the very high standard of materials across all awards delivered. All staff are very enthusiastic about the delivery and benefit of these qualifications to all parties and all demonstrated a great depth of knowledge about FME and LEAN principles.” John Farquhar, SQA

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“The organisation is fully transparent, and external reports referred to include matrix and IIP reports, as well as those from Ofsted and Awarding Bodies. It was mentioned that approaches from large companies have been helped by NFDT’s promotion of advice and guidance, supported learning and the three-way partnership that is ‘really opening eyes’, and the organisation has reinforced its commitment to the matrix Standard in contributing to this.” Sue Harding, Matrix Standard “I attended the SQA Food & Drink Network event today. Jim McCormack from your Team gave an excellent presentation on FME and the work he’s being doing with Highland Spring. This was followed by John McCusker from the company who articulated the business benefits and ROI on FME.

Scottish Bakers Annual Report 2017/2018

It’s an excellent case study, and tells a really good story how MAs when targeted within a business can deliver demonstrable outputs”. Gerry McBride, Strategic Relations Manager Food & Drink SDS. Retention rates for our Apprenticeship programmes are still a focus and key measurement for our stakeholders. The retention rate is calculated by subtracting the number of learners who fail to complete qualifications from the number of learners who started the qualification initially. This is then worked out as a percentage. Our overall retention rate in Scotland for the year gave NFDT a programme success rate of 81% against an SDS benchmark average of 78%. Our Scottish contract award for the year April 1st 2018 - March 31st 2019 totals £648,747 for 432 places.


England Our partnership in England with Social Enterprise Kent came to an end in April 2018 with changes to apprenticeship funding and the introduction of the levy and apprenticeship standards. Unfortunately, NFDT were unsuccessful in gaining a non-levy contract, ruling out our current training offer to the already established Craft Bakers Association (CBA) membership. This led to our Training Manager Karen Taylor and Training Advisor Louise West both leaving NFDT for pastures new. We did however gain a levy paying contract and entry to the Register of Approved Training Providers (ROATP) to provide apprenticeship standards to those employers with a wage bill in excess of £3m. Scottish Bakers in conjunction with the Worshipful Company of Bakers continue to lobby and challenge the English government, treasury and Education & Skills Funding Agency (ESFA) on the lack of training opportunities for the craft bakers of our sister organisation the CBA. Our overall retention rate in England for the year gave NFDT a programme success rate of 82% against an ESFA benchmark minimum of 62%.

Northern Ireland We continue our successful partnerships with Belfast Metropolitan College (BMC) and the Northern Ireland Bakery Council (NIBC) to train current employees through the Department for Education’s (DfE) apprenticeship programmes.

success rate of 82.94% against a national average of 76.30%. Full Framework success rates that include Essential Skills are currently 73% against our target of 85% and we are working hard with our partners to find a peripatetic solution. During this contract year we have gained approval to deliver a range of food & drink pathways that fit with the DfE’s Food & Drink Apprenticeship Framework via the awarding body FDQ. This approval was gained through necessity, as our regular provider City & Guilds have rationalised their portfolio of qualifications and decided to drop Food & Drink. We plan a full relaunch in Northern Ireland with our partners BMC, InvestNI and FoodNI to offer a wider suite of qualifications including Dairy, Brewing and Food Manufacture Excellence to a wider audience within the food and drink sector later in 2018.

Republic of Ireland Scottish Bakers and members of the Flour Confectioners & Bakers Association (FCBA) attended a validation panel on the 7th & 8th August with Quality and Qualifications Ireland (QQI). The validation panel concluded at this stage, the programme was not ready to commence. We are currently working with the FCBA, its members and QQI to address any concerns, and are committed to starting an apprenticeship programme in the Republic of Ireland very soon.

Our overall retention rate for the Industry Proficiency Qualification (IPQ), the apprenticeship framework, gave us a programme

Scottish Bakers Annual Report 2017/2018

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Events and Awards

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Scottish Bakers Annual Report 2017/2018


World Championship

Scotch Pie Awards

At the end of October 2017, over 400 pies and savouries from more than 80 companies, were delivered to Carnegie Conference Centre for judging. American entrant Kevin Haggard flew over to submit his Scotch Pie, determined to take the coveted trophy back to the States! Ian Nelson returned as Head Judge, and expertly guided his team of 50 judges through the process. Judging was completely anonymous, and accountancy firm BDO ensured that everything was fair and above board. Products were marked on external and internal appearance and eating properties including smell, texture and of course taste, and the top placed bakers and butchers were then mystery shopped to ensure that the

quality was consistent when available to the public. Finally the big day, 9th January, arrived. STV broadcast live from the event for the lunchtime news, as 119 prizes were awarded – Bronze, Silver and Gold for each category and overall Diamond award. Hostess Carol Smillie did a fantastic job of building the anticipation until the big moment came when a shocked Alan Pirie, of James Pirie & Son, was crowned the 2018 Champion – the first butcher to win the top accolade since John G Renicks in 2012. Thanks to our event partner BAKO North Western Group and all of the individual category sponsors.

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Scottish Baker of the Year 2018/19

Launch Event

The launch was marked by a ‘Generation Game’ style bake-off featuring young people from the local college and primary schools. Teams were set tasks by Gary Reid, of Reids of Caithness, and couture cake queen Mich Turner MBE, including filling and icing empire biscuits, creaming and jamming

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The annual search for Scottish Baker of the Year began in February 2018, at the home of last year’s champions, Reids of Caithness. a strawberry tart, and filling a yum yum. The icing on the cake, so to speak, was the Mich Turner technical – to ice and decorate a finger bun to her exacting standards!

such pride in at Reids,” said Gary Reid. “But it was also really great to see the range of skills that these young people, all keen home bakers, already have. Some stars of the future I think!”

“We have been delighted to welcome students from all of our local schools and to show them some of the skills we take

We were particularly delighted that so many of our competition sponsors made the journey to Caithness to support the launch.

Scottish Bakers Annual Report 2017/2018


Scottish Baker of the Year 2017/18

Product Judging

Customers voted in store and online across the country for their favourite bakery products, registering over 22,000 in three weeks. On the 28th March 2018, the most popular 850 products went forward to be judged by our panel of 50 judges, led by esteemed bakery expert Robert Ross. Each company and product had a unique code to ensure anonymity, and accountancy firm, BDO, were on hand to keep everything fair. The products were judged regionally – Highlands, Islands & Grampian, Central Belt & Tayside, and Borders & Lowlands – with those receiving a minimum bronze award going forward to be judged for the national prizes. Overall the judges decided to award 92 regional and 41

national individual product awards, including in the new Celebration Cakes category.

Scottish Baker of the Year 2018/19 Winning the overall title, however, is as much about business as it is baking. Winners of Bronze and above were invited to submit a paper-based business entry, and go through a phone interview with the business judging panel. Final tallies were calculated from a combination of the paper and phone scores, plus a weighting for their product awards, ready to be announced on the big night.

Scottish Bakers Annual Report 2017/2018

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Scottish Baker of the Year 2018/19

Awards

WINNERS Scottish Baker of the Year 2018/19:

Brownings the Bakers

Bakery Café of the Year:

Mimi’s Bakehouse

Craft Baker of the Year:

Irvines Bakery

Retail Craft Baker of the Year:

Stephens Bakery

Wholesale Baker of the Year:

Brownings the Bakers

Manufacturer of the Year:

Carr’s Flour Scotland

Best Biscuit in Scotland:

The Butterscotch Bakery

Best Bread in Scotland:

T.A. Francis & Son

Best Individual Cake in Scotland:

Harry Gow Bakery

Best Morning Roll in Scotland:

Beth Brownings Bakery

Best Savoury in Scotland:

Harry Gow Bakery

Best Scone in Scotland:

Ashers Bakery

Special Award: Best Buttery in Scotland:

Reids of Caithness

Special Award: Best Potato Scone in Scotland: Beth Brownings Bakery

“We have tried so hard to win this award and we have always been very close. We are a family business and everyone at Brownings works hard so we really deserve this win. We have a fantastic business and we take it very seriously using traditional methods and craft skills to deliver quality every time.” John Gall, Managing Director at Brownings

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Scottish Bakers Annual Report 2017/2018


Scottish Bakers 2018

Annual Conference

The Scottish Bakers Annual Conference & Awards weekend was kicked off in style by Mich Turner MBE on Friday 4th May, and was well attended by members, suppliers and sister associations, as well as bakery students from City of Glasgow College. This was President Craig McPhie’s last conference and CEO Alasdair Smith’s first and it was great to hear from both of them. A packed programme of speakers on the Saturday included the leader of the Scottish Conservatives, Ruth Davidson MSP and Peter Wright of Wrights Food Group. Given the overwhelming response to Lord Digby Jones’ last appearance, not to mention that his most recent book includes our motto in the title, we had to invite him back. His informative and emotive talk reinforced his belief that businesses are the wealth creators in this country, and explored the complex relationship between creating wealth and a better society.

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To close the event, ventriloquist and Britain’s Got Talent finalist, Steve Hewlett, brought the house down - with a little help from Senior Training Advisor, Jim McCormack. In the evening The National Scottish Baker of the Year Awards were followed by the installation of the new President, Ronnie Miles. It was great to see wife Amy and sons Dean and Ryan there to support him on such an important occasion. As a final surprise, members of the SoundSational Community Music choir, who had been masquerading as guests all evening, gave us a fantastic musical send off.

The Scottish Bakers motto was the title for year’s Conference, reasserting our ambitions and the part we all play in supporting and developing the great craft of baking.

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Scottish Bakers Annual Report 2017/2018


Scottish Bakers Glasgow 2017 The Scottish Bakers Glasgow Presidential Dance was hosted by the newlywed Michelle McManus on the 24th February 2018

Presidential Dance

The evening got off to a roaring start, with guests making the most of our Rugby Fan Zone to watch Scotland beat England 25 - 13! Michelle treated us to some hilarious stories, as well as some songs, before she hosted a lively game of Heads and Tails. Past President John Gall ended up battling it out with Matthew Bingham from the British Baker for the top spot. John emerged the winner of an Apple Watch courtesy of Bissett Printers. Our auction and raffle raised a grand total of £10,010. The money raised was split between the Scottish Bakers Benevolent Fund and Ovacome, the Ovarian Cancer charity, which was President Craig McPhie’s chosen charity.

On the 11th November 2017, the baking industry of North Scotland gathered at the Kingsmills Hotel, Inverness for an evening of fun, friendship, music and dancing. All who attended agreed that it was a great success. The band Torridon went down a storm and had everyone up on the dancefloor. They even threw in a few ceilidh dances for good measure! Thank you to Fraser Gow, who did a fantastic job hosting us all. We raised £880 in the raffle for the Scottish Bakers Benevolent Fund.

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Scottish Bakers

Centenary Club

Scottish Bakers Centenary Club The Centenary Club was set up following the SAMB 1991 Centenary Year celebrations to allow retired members to keep in touch with the industry and one another, as well as organising visits to places of interest. SECTOR 1 Report by Clive Sangster, Convenor, Sector 1 (North) We had another very enjoyable year meeting old friends and exchanging stories.

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Christmas Meeting 24 of us enjoyed a traditional Festive meal on the 12th December 2017 at the Strathburn Hotel, Inverurie, with Christmas Pies supplied by Sheila Chalmers. Bakery Incorporation In June we visited the home of the Seven Incorporated Trades of Aberdeen. We enjoyed lunch, and a short history of the Bakery Incorporation, which explained how it looks after the needs of retired members and widows of members, and the work they do in support of local Charities. Finally we had a tour of the

Scottish Bakers Annual Report 2017/2018

impressive hall and various items of particular interest to bakers. Looking Ahead The numbers attending during the year have been encouraging although our September meeting was cancelled due to lack of numbers because of holidays and illness; perhaps we should think about a change of date. Which brings us back to the 2018 Christmas Meeting, once again at the Strathburn Hotel, Inverurie. It is on Tuesday 11th December 2018 and notification will be sent out in November.


SECTORS 2 & 3 Report by Robert Ross, Convenor, Sector 2 (East) and Jim Brown, Convenor, Sector 3 (West) McGhee’s Bakery Members visited McGhee’s bakery on the 26th September where we were welcomed by Managing Director Gordon McGhee, Production Director Ian McGhee and HR Manager Nick Dillon. Following an enjoyable buffet lunch featuring many of McGhee’s products, Gordon gave a talk on McGhees, which included a video of their production, packaging and distribution processes. Gordon described the pressures of getting thousands of morning rolls to supermarkets on time each day, with 75 delivery vans each delivering up to 70 drops per night! We then enjoyed a tour of the impressive bakery, discussing confectionery production, product marketing and the use of social media as we went.

Christmas Lunch Members and guests returned to Haggs Castle Golf Club on the 6th December for their 2017 Christmas Lunch. The main guest was Scottish Bakers President Craig McPhie and members were delighted that Craig brought his dad, Past President Jim McPhie with him as his own guest. A superb lunch was enjoyed by all. Over tea and coffee, Craig gave an interesting talk on his term of office as President and also paid tribute to his dad for keeping the family bakery going during his many trips away on behalf of Scottish Bakers over the last two years.

Anniversary Centenary Club Lunch The 26th Anniversary Centenary Club lunch at the Huntingtower Hotel, Perth was held on Wednesday 6th June. The lunch was organised by new Anniversary Lunch Convenor Jim Brown, who paid tribute to Fay Somerville, who had stood down as Convenor after many years of excellent service. Centenary Club members were delighted to welcome newly elected Scottish Bakers President Ronnie Miles and Chief Executive Alasdair Smith to the lunch, who both gave excellent talks. The Centenary Club always welcomes new members – contact one of the convenors or Scottish Bakers.

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Membership Services As well as access to our social and business events, Scottish Bakers members can benefit from a range of professional services, some of which are highlighted below: Arthur J Gallagher

‘Arthur J Gallagher Ltd is one of the top independent insurance brokers in the UK.’ Breakdown Cover with AA

Range of services: • Business Interruption • Directors & Officers • Employers / Products / Public Liability • Property / Credit, Warranty & Indemnity Insurance • Cancellation & Abandonment • Latent Defects The AA is one of the UK’s most trusted brands and one of the most popular providers of breakdown cover.

‘Up to 59% off Fleet Wide Cover to all Scottish Bakers Members’

Scottish Bakers AA Discounted Breakdown Cover can offer: • Roadside Repair or Recovery • Transportation of vehicle & passengers • Accident Management

Easy Recruit Recruitment Services

Easy Recruit offers temporary or permanent recruitment solutions and are the main supplier to the Scottish Baking industry.

‘Scottish Bakers members will receive 20% discount from their fixed rates’

Service benefits: • Significant time savings, transparency, protection against illegal workers • Prepare for all audits announced or unannounced • Software offering real time management information to make budgetary decisions, control, measure and monitor costs by department or location

Esso Fuel Card

A very competitive price for diesel allows you to control your operating costs.

‘Up to 5p per litre saving (compared to the UK average)’ Food Chain Europe

‘No need to get stressed, email for free advice!’

Food Tech Systems

‘Ashley & Fraser Tait are professional and experienced Food Technologists with over 50 years’ experience between them’

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Services include insuring commercial and professional businesses from small bakeries through to large production bakeries.

Bakers fuel card can offer: • No card fees • Up to 5p per litre saving (compare the UK average) • Access to an extensive network in the UK and Europe • Interest free credit • Your admin made easy • Manage your vehicles in a click • Tesco Club Card points across the ESSO network in the UK saving you even more money. Food Chain Europe advises food businesses on meeting their legal compliance. This service gives access to expert advice through email support. Advice covers: • Trading Standards Legislation • Food Safety Legislation • Food Hygiene Regulations • Food Labelling requirement in the UK and EU • Overseas labelling requirements for exporters • Weights and Measures legislation • Nutrition and healthcare legislation • Distance selling (online sales) • Consumer Protection law. Supporting the food and beverage industry in the UK with a hands on professional and effective service designed to safeguard your products, and improve and protect your business: • • • • • •

BRC (Pre-Audit/Prep/Mentoring) Salsa (Pre-Audit/Prep/Mentoring) HACCP (Prep/Mentoring/Review) Internal Audit (Prep/Mentor/Review) H&S Risk assessment, audits and mentoring Transport Management

Scottish Bakers Annual Report 2017/2018


HMCA Medical Care

‘Private medical plans are up to 50% cheaper than competition’ Jumpstart - R&D Tax Relief

Providing high quality, value-for-money private medical plans for the last 10 years for Scottish Bakers members, families and employees. Plans on offer comprise: • Private Healthcare Plans • Travel Insurance Plan • Income Protection Plan • Dental Plan • Personal Accident Plan • Term Life Plan • Hospital Cash Income Plan Jumpstart is the UK’s leading Research and Development tax relief specialist. We have been working with Scottish Bakers since 2010, helping member companies gain £444,000 in valuable reliefs. We have also identified more than £2 million in eligible spend.

‘Scottish Baker members have benefited from £444,000 in valuable reliefs’.

For the past four years, Jumpstart has been educating members of Scottish Bakers on the potential benefits of R&D tax relief, helping them understand what is eligible, identifying eligible companies, and assisting them to submit compliant claims.

National Food and Drink Training

NFDT offer a wide range of training options specifically for the Food and Drink Industry, in partnership with SQA.

National Food & Drink Training Developing Skills in the Food & Drink Industry

‘Awarded the largest contract for the delivery of Food and Drink Modern Apprenticeships (MAs) in Scotland OH Works - Occupational Health Service

Courses include: • Hygiene Safety for Food Handlers • SVQ 2/Modern Apprenticeship • Craft Bakery Skills • Distribution Skills • Food Sales and Service Skills • Production and Processing Skills • Food Manufacturing Excellence • SVQ 3/Modern Apprenticeship • Food Manufacturing Excellence • Food and Drink Operations at SCQF level 6 • Food and Drink Operations (Bakery Skills) at SCQF level 6 • Food and Drink Operations (Supply Chain Skills) at SCQF level 6 OH Works offer the required legislative health care needs for all employees. We were sole occupational health providers to the Glasgow Commonwealth Games and to the well-known Scottish project - the Queensferry Crossing.

‘Service carried out within your premises’

Services available on your premises or at OH city centre clinics: • Lung function and skin assessment • Audiometry (hearing tests) • Face Mask fitting • Drivers Medicals (from delivery vans to fork lift trucks) • Safety Critical Medical assessments Other Services: • First Aid at Work training • Fit for Work/Sickness absence medicals • Pre-placement health assessments • Health screening including cholesterol

Peninsula HR & Employment Law

Appointed in October 2018 to supply Employment Law & HR advice service. UK’s leading Employment Law, Employee Relations, and Health and Safety Consultancy.

New Service Provider from 1st October 2018

We offer: • 24/7 access to Peninsula HR, Employment Law and Health & Safety Advice and Support • Access to a full suite of framework documentation that will ensure legal compliance, best practice and provide flexibility and protection from people management challenges • Indemnity insurance covering legal defence fees, awards and settlements in any employment tribunals • Access to advice on commercial contracts, insolvency, intellectual property, data protection and property • Access to a suite of high quality, online HR learning materials

Scottish Bakers Utilities

Helped over 50 Scottish Baker members secure the best utilities deal, saving from £250-£20,000 per business. Specialising in commercial gas, electric, water and telecoms markets, with access to leading providers. A single point of contact to deliver the best price, improved products and customer service.

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Governance BOARD MEMBERS 2017/18

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President Ronnie Miles

Bells Food Group

Appointed 5 May 2018

Vice President Linda Hill

Murrays

Appointed 5 May 2018

George Asher

Ashers Bakery Ltd

Alan Marr

Aulds Bakeries Ltd

John Gall

Brownings the Bakers Ltd

Pamela Chalmers

Chalmers Bakery Ltd

David Gow

Culloden Foods Ltd

Gordon McGhee

D McGhee and Sons Ltd

Ian McGhee

D McGhee and Sons Ltd

Don Henderson

Goodfellows of Dundee Ltd

Craig McPhie

McPhie’s Craft Bakers

Michelle Phillips

Mimi’s Bakehouse

Brian Sarafilovic

Pars Foods Ltd

Gary Reid

Reid’s of Caithness

Keith Stuart

R T Stuart Ltd

Bruce Reidford

Thos Tunnock Ltd

Angela McKinnon

Tower Bakery

Andre Sarafilovic

William Stephen (Bakers) Ltd

Company Secretary

Susan Whyte

Registered Office

Bakers House, Unit 2, Halbeath Interchange Business Park, Kingseat Road, Halbeath, Dunfermline KY11 8RY

Auditor

BDO LLP, Citypoint, 65 Haymarket Terrace Edinburgh EH12 5HD

Bankers

Clydesdale Bank, 115 Queensferry Road Rosyth KY11 2PT

Barclays Bank, PO Box 23966, Edinburgh EH3 1BF

Investment advisors Management

Alan Steel Asset, Nobel House, Linlithgow EH49 7H

Scottish Bakers Annual Report 2017/2018

Appointed 4 December 2017


SCOTTISH BAKERS STAFF 2017/2018

SCOTTISH BAKERS CONFERENCE & EVENTS COMMITTEE

BAKERS HOUSE TEAM

Ronnie Miles

Bells Food Group

Susan Whyte

Financial Controller

Pamela Chalmers

Chalmers Bakery

Scott Anderson

Training & Quality Manager

David Gow

Culloden Foods Ltd

Lucy Carpenter

Marketing Manager

Gordon McGhee

D McGhee and Sons Ltd

Kim Beatson

Senior Administrator

Michelle Phillips

Mimi’s Bakehouse

Emir Blaiej

Administrative Assistant

Linda Hill

Murrays

Brian Sarafilovic

Pars Foods Ltd

Lucy Carpenter

Scottish Bakers

Alasdair Smith

Scottish Bakers

Susan Whyte

Scottish Bakers

Andre Sarafilovic

William Stephen (Bakers) Ltd

TRAINING TEAM (NATIONAL FOOD & DRINK TRAINING) James McCormack

Senior Training Advisor

Steve Fleming

Senior Training Advisor

Eleanor Rae

Training Advisor

Emmanuel McCann

Training Advisor

Gary Steele

Training Advisor

SCOTTISH BAKERS FINANCE COMMITTEE

Graeme Ayton

Training Advisor

Alan Marr

Aulds Bakeries

Jim Taylor

Training Advisor

Ronnie Miles

Bells Food Group

Joseph O’Connor

Training Advisor

Karon Lucke

Training Advisor

Don Henderson

Goodfellows of Dundee Ltd

Alasdair Smith

Scottish Bakers

TRAINING ASSOCIATES (NATIONAL FOOD & DRINK TRAINING)

Susan Whyte

Scottish Bakers

Graham Turner

Training Advisor

SCOTTISH BAKERS DEVELOPMENT COMMITTEE

Henry Jefferies

Training Advisor

Ronnie Miles

Bells Food Group

Phil Tune

Training Advisor

Linda Hill

Murrays

Scott Anderson

Scottish Bakers

Lucy Carpenter

Scottish Bakers

SCOTTISH BAKERS COMMITTEES 2017-2018

Alasdair Smith

Scottish Bakers

JIC COMMITTEE

Murray Barnett

G H Barnett & Son

Aulds Bakeries Ltd

Garry MacLean

Maclean’s Highland bakery

Ronnie Miles

Bells Food Group

Cameron Little

R Little Bakers

John Gall

Brownings the Bakers Ltd

Mark Stuart

R T Stuart Ltd

Gordon McGhee

D McGhee and Sons Ltd

Alasdair Smith

Scottish Bakers

Keith Stuart

RT Stuart Ltd

Susan Whyte

Scottish Bakers

Suzanne Matheson

S M Bayne & Co

Alasdair Smith

Scottish Bakers

Andre Sarafilovic

William Stephen (Bakers) Ltd

Alan Marr

SCOTTISH BAKERS 40 GROUP COMMITTEE

SCOTTISH BAKERS BENEVOLENT FUND TRUSTEES Ronnie Miles

Bells Food Group

Craig McPhie

McPhie’s Craft Bakers

Linda Hill

Murrays

Alasdair Smith

Scottish Bakers

Scottish Bakers Annual Report 2017/2018

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MEMBERS 2017-18 HONORARY MEMBERS

Peter O’Dowd

Byron Bakery

Hamish Allan

Clive Sangster

Cafe V8

Home Bakery (Macduff) Ltd

J A Duncan

Andre Sarafilovic

Cake (Lomond Foods)

Humble Pie Bakery

Ian Hay OBE

Stanley Smith

Calder Millerfield Ltd

Hunters Bakery

Keith Houliston

Terry Tredget

Sir Malcolm Rifkind

Susan Whyte

Camerons Oven Fresh Bakery

Irvines Bakers and Confectioners

Campbell’s Bakery

Irving’s Homestyle Bakery

Jim McPhie

BAKERY MEMBERS

Chalmers Bakery Ltd

Robert Ross

A Rennie & Sons

Cobbs Bakery

Rodger Short

A Wahlberg and Sons

Cocoa Ooze

Fay Somerville

Alan Clark Bakers

Cromarty Bakery

George Stevenson

Alex Dalgetty & Sons Bakers

Cuckoo’s Bakery

J & I Smith Bakers Limited

Culloden Foods Ltd

Alex Ross & Son

J B Christie

D McGhee and Sons Ltd

J G Ross (Bakers) Ltd

George Ross

Alan Stuart Boyd Tunnock Margaret Williamson

Angelic Gluten Free

Darrell’s Wedding & Celebration Cakes

Annie’s Bakery

David @ Brownings

Argo’s Bakery

Denholm Bakers Ltd

Argyll Bakeries

Duncans of Deeside

Ariundle Centre Tearoom

Electric Bakery (Prestwick)

Ashers Bakery Ltd

Express Bakery

Aulds Bakeries Ltd

Fisher & Donaldson

Peter Ford

Aulds Delicious Desserts

Freedom Bakery C.I.C

John Gall

Bad Girl Bakery Ltd

G H Barnett & Son

Evelyn Gillespie

Bakery Andante

G Harrow & Son

Iain Gillespie

Bavarian Bakehouse

Gibson’s Bakery Ltd

John M Gillespie

Bells Food Group

David Graham

Beth Brownings Bakery

Gilardi Bakers Ltd (Stobbs the Baker)

Fraser Hogg

Bhaile Craft Bakery Ltd

Mike Holling

Bickiepegs

Alex Hopkins

Biggar Flavour

Dennis Hume Margaret Jack

Blacks of Dunoon Bakers Ltd

Henry Jefferies

Border Biscuits Limited

Lewis Maclean

Bossard’s Patisserie

Alan Marr Mary Matheson

Breadalbane Bakery & Tearoom

Mich Turner MBE

Briar Bakery

Gordon McGhee Bill McLaren

Brownings the Bakers Ltd

John V Murray

Bruce of the Broch

John Young LIFE MEMBERS Alister Asher Jim Asher Dennis Brown Jim Brown Allan Burns Sheila Chalmers

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Alexander Taylor Allied Bakeries

Scottish Bakers Annual Report 2017/2018

G & A McHarg

Goodfellows of Dundee Ltd Grainstatus T/A JM Bakery Greenfern Bakery Ltd Gretna Bakery Harry’s Bakery Ltd Henderson’s of Edinburgh HMP Lowmoss Home Bakery (Banff) Home Bakery (Buckie) Home Bakery (Innerleithen)

Island Bakery Organics Isle of Skye Baking Company

J L Bakery Ltd James McLaren & Son (Bakers) Jamieson’s Bakery John Donald Bakers John Gillespie & Sons Ltd Johnson & Wood Ltd Johnston of Thurso Keptie Bakery Kindness Bakers Ltd Kingdom Bakeries Kondit Bakery Luscious Lovelies Cakes M Corson MacKenzie’s Bakery MacLean’s Bakery Benbecula Maclean’s Highland Bakery Majella’s Manna House Marshall’s Family Bakers Mathiesons Bakery Ltd Matthew Sneddon McDonald’s Bakers McKenzie Biscuits McPhie’s Craft Bakers Mhor Bread


Mimi’s Bakehouse

The Apple Pie Bakery

Morton’s Rolls Ltd

The Breadwinner Bakery

SCOTTISH BAKERS LIFE MEMBERSHIPS

Mrs Jones: Passion in the Baking

The Butterscotch Bakery

Douglas Carruth

The Dessert Depot Ltd

Ron Kirk

Murdoch Allan & Sons

The Ginger Breadman

Alistair MacGregor

Murrays the Bakers

The Hame Bakery

George Pirie

Nairn’s Oatcakes Ltd

The Kandy Bar

Nevis Bakery Ltd

The Little Bakery

RETIRED MEMBERS

Newlands Home Bakery

The Premium Bakery

Hinton Bootland

Nicoll’s Rosebank Bakery

The Three Little Bakers

Robert Chisholm

Pars Foods Ltd

The Wee Boulangerie

David Dalgity

Pathhead Bakery

Thos Tunnock Ltd

Allan Gibson

Peter’s Bakery

Tower Bakery

Margaret Kean

Pie Bobs Bakery & Takeaway

Trossachs Pie & Pastry Company

Angus Lamond

Pinnies & Poppy Seeds

Trotters Family Bakers

Bill Montgomery

PJ’s Kitchen

Uin Foods Ltd

John Morrison

Porter’s Bakery

Villa Bakery

James Neilson

R G MacDonald

W F M Brown Ltd

Andrew Noble

R Little (Bakers) Ltd

Waas Bakery

Derek G Patterson

R T Stuart Ltd

Walkers Shortbread Ltd

Jack Pillans

Rankine the Bakers

Wallace Bakery Ltd T/A The Bakery

Ina Sarafilovic

Ray Allan Bakers Reid’s of Caithness

Wellbread Bakery

Rendall’s Bakery

William Deas

S M Bayne & Co

William Grant & Sons

Saltire Pattisserie Sandwick Bakery

William Simpson and Son

Scotbake Ltd

William Stephen (Bakers) Ltd

Scotstoun Home Bakery

William Sword Ltd

Scott Brothers

Wm Saddler & Sons

Seafield Bakery

Wooleys of Arran Ltd

Shortbread House of Edinburgh

WTS Forsyth & Sons

Ian Menzies

George Wallace

Ythan Bakery

Simple Simons Perfect Pies Sinclair’s of Rhynie Ltd Skibhoul Stores Stag Bakeries Ltd Stockan’s Oatcakes ltd Sugar & Spice Sutherlands Cakes Ltd T A Francis & Sons T Frost & Sons

Scottish Bakers Annual Report 2017/2018

37


CENTENARY CLUB MEMBERS SECTOR 1

Tom Frost

Fiona Phillips

David Graham

JK Quinn

Lothian Labels & Packaging Ltd

Bryan L Allely

Malcolm Gray

Rodger Short

Macphie

David & Marjory Brown

Ian Hay OBE

J Snodgrass

Maxwell Bruce

Ian and Maureen Brown

Margaret Kean

George Struthers

Jim Brown

A McDonald

George Wallace

Merit Technology (UK) Ltd

Archie & Sheila Cameron

Bill & Eileen Montgomery

Allan Wilson

Jim & Jean Chalmers

John V Murray

SUPPLIER MEMBERS

Paterson Arran Ltd

Sheila Chalmers

Derek G Patterson

Ron & Rita Donald

Jack Pillans

Acadian Engineering Ltd

PFM Packaging Machinery Ltd

Noel and Marg Forbes

Barry Pomfret

Puratos Ltd

Jerry Gordon

Tom Reid

Alison Handling Services Ltd

Mr David Graham

Robert Ross

Andrew Ingredients

Renshaw

Angela McKinnon

Fay Somerville

Rondo Ltd

Sandy McKinnon

George Stevenson

BAKO Northern & Scotland

Bill & Alison McLaren

Alan Stuart

Bissett Printers Ltd

Schoeller Allibert Ltd

Bill & Eileen Montgomery

Jean Terris

British Bakels Ltd

Scobie & McIntosh Ltd Sleaford Quality Foods

David Paterson George & Jean Pirie

CENTENARY CLUB MEMBERS SECTOR 3

Brook Food Processing Equipment Carr’s Flour Hutchisons

Südzucker UK

George & Betty Ross

Hamish Allan

Cereform Ltd

The Boxshop Ltd

John & Pat Russell

W Anderson

Thomson Engineering

Clive & Rachel Sangster

Jim Brown

CSM (United Kingdom) Ltd

John Smith

W Browning

John & Isobel Smith

Robert Cameron

Stanley & Jessie Smith

Douglas Carruth

Graeme & Susan Thain

Robert Chisholm

Margaret Williamson

I Coaker

John Young

Robert Cowan Alex Currie

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D E Product Labels Ltd Dawn Foods Ltd Ditty’s Bakery DMD (2000) Ltd EDME Ltd Enterprise Foods Ltd Environmental Filtration Specialists

CENTENARY CLUB MEMBERS SECTOR 2

Bruce Drummond

William Anderson

Allan Gibson

Hinton Bootland

David Graham

Film & Foil Solutions Ltd

Christa Briggs

Alex Hopkins

Finlay Foods

David Briggs

T Irvine

Glendale Plastics

Dennis Brown

Angus Lamond

Jim Brown Alex Chirnside

Mr and Mrs MacPherson

Heather Cameron Foods Ltd

David Dalgity

Jim McClean

Ingram Brothers (Glasgow) Ltd

Ian Davis

Alan Menzies

KAAK Group UK

Jim Duncan

Ian Menzies

KDH Projects Ltd

Peter Ford

James Neilson

Keenan Recycling Ltd

John Leask

Andrew Noble

Kimberley Watson Packaging Ltd

George Dunlop

Scottish Bakers Annual Report 2017/2018

European Process Plant Ltd

Norbake Services Ltd Paragon Products

RedBlack Software Ltd

SATO UK Ltd

Sprinkles & Co Ltd

Tom Chandley Ltd Wm Nelstrop & Co Ltd Zeelandia


Scottish Bakers Annual Report 2017/2018

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Carr’s Flour Mills Ltd East Bridge, Kirkcaldy, Fife KY1 2SR www.carrs-flourmills.co.uk

Scottish Bakers Annual Report & Yearbook 2017-2018  

Scottish Bakers Annual Report and Yearbook

Scottish Bakers Annual Report & Yearbook 2017-2018  

Scottish Bakers Annual Report and Yearbook