1. No category

dates
25th June
Scottish Bakers Board Meeting & Official
Opening of Bakers House, Dunfermline
26th June
Labelling Workshop, Dunfermline
28th June
World TattIe Scone Championship, Forres
29th September – 5th October
National Craft Bakers Week
12th November
World Scotch Pie Championship,
Judging Day, Dunfermline
15th November
Scottish Bakers Northern Dance,
Aberdeen
10th September
Baking Industry Awards,
London
June/July 2014
get involved with
Craft Bakers’ Week
29th September – 5th October 2014
Ashers Bakery
of Nairn
Register www.craftbakersweek.co.uk
Scottish Bakers Tel: 01383 661 555
craftbakersweek
Crowned Scottish Baker
of the Year 2014
@CraftBakersWeek
Scottish Bakers, Bakers House, Unit 2 Halbeath Interchange, Kingseat Rd, Dunfermline, Fife KY11 8RY
t: 0131 229 1401 e: [email protected] www.scottishbakers.org
supported by
See more in our results section inside
www.scottishbakers.org
contents
Welcome from the President
Welcome from the Chief Executive
Scottish Bakers Conference
Speakers and Presentations
Scottish Baker of the Year
Results Section
1
1
2-7
8-15
James Allan Memorial Trophy 2014
19
Training Success Stories
20
News
21-23
View from the oven –
Stuarts of Buckhaven
21
40 Group Study Tour
24-27
Legislation and Regulations
29-30
A VERY WARM WELCOME
TO OUR NEW MEMBERS:
The Wee Boulangerie
Bartons Bakery
John Gall
President
Welcome from the President
Under the banner “Craft Bakery – the future in our hands”, bakers from up
and down the land came together in Glasgow to debate the future of this vital
high street bell weather and to crown the third Scottish Baker of the Year.
I would just like to say what an honour it is to have been installed as the 120th President of
Scottish Bakers in our 123rd year. Firstly I would like to thank Gordon McGhee for the hard work
that he has put into the role and all that has been achieved during his two years of office. I would
also thank everyone who attended our conference and awards ceremony in Glasgow. I felt it was
our best conference ever and compares with anything you will attend worldwide. There was a
fantastic mix of business and social activities that genuinely create unique friendships that
bond our fantastic industry together.
Scottish Bakers
Conference 2014
As President I will work with the Board, Alan and all of the team at Bakers House to engage in a number of activities including:• The development of the James Allan Bakery Academy ensuring that we are at the forefront of work based learning for bakery training.
• Building on our strategic relationships with Government and other key stakeholders in Scotland to raise issues on behalf of our members.
• Establishing a number of Special Interest Groups including the Scottish Bakers Export Group, The Edinburgh Bakers Group and the Past
Presidents Forum.
• Continuing to run the World Championship Scotch Pie Competition and the Scottish Baker of the Year Awards and further develop our
communications including our Scottish Baker newsletter, website and social media.
• Ensuring that our membership fees provide real value for money and will continue to build on our range of services including Scottish Baker
Utilities, our Employment Law & Health & Safety Advice helpline and fuel card etc.
Welcome from the Chief Executive
Alan Clarke
Chief Executive
I would like to say a really big thank you to everyone who took the time to contact us after our
conference and Scottish Baker of the Year Awards. The compliments have been fantastic with
everyone being very enthusiastic about the weekend. I would like to say really well done to my
team for all the planning and hard work at the event. Also, a big thank you to our Board and
organising committee for all of their support.
Congratulations to Ashers of Nairn for being crowned Scottish Baker of the Year 2014. A big well done to George,
Ali and the team and it’s great to see another deserving winner of the competition!
We hope you enjoy this edition that captures the spirit of what truly was a world class event. I would like to say a sincere thank you to all of
our industry supporters for their sponsorship, we could not put on an event of this quality without your help. Also thank you to everyone who
attended and to all of the winners in this year’s Scottish Baker of the Year Awards, as always I hope that the bakery sector in Scotland is the
true winner.
Finally I would like to say thank you to Cameron Ross from J G Ross who took the time to write to say that he thought the conference was
world class in fact “out of this world” so for next year we have already started to look for venues on Mars!!!
As always please don’t hesitate to get in touch with me and thank you for all of the support.
1
supported by
FRIDAY 16th – SATURDAY 18th MAY 2014
The Annual Conference was officially opened by Scottish Bakers outgoing
President Gordon McGhee and CEO of Conference & Awards Partner
BAKO Northern & Scotland Mike Tully.
For the first time this year, bakers were invited to a Supplier Showcase
on the Friday afternoon where exhibitors and sponsors of the conference
offered special promotions. The showcase incorporated the official
opening of the conference, a drinks reception sponsored by Reynards
and the chance to mix and mingle with the likes of Mich Turner MBE,
Les McKeown and Tom O’Toole.
Les McKeown’s legendary Bay City Rollers provided a star turn on the Friday night
entertaining the crowds with all their hits. It certainly was “Pie Pie Baby” as the bakers
sang “shang-a-lang” in good voice before queuing up for photos with the pop legend
and celebrity judge from this year’s World Scotch Pie Championships. With a sea of
bakers waving tartan scarves and the dance floor bursting at the seams,
it truly was a night many will never forget.
Day two started with a bang as Mich Turner MBE and Peter Sidwell, judges
from ITV’s Britain’s Best Bakery talked about their experiences as TV judges and
visiting over 100 bakeries in the UK. They encouraged bakers to build their
brand, promote their ‘hero’ products and give their customers quality products
“worth walking over hot coals for”. Mich and Peter charmed the audience with
their friendly banter but also presented some excellent tips and tricks.
see the video at
https://www.youtube.com/watch?v=arqawKRDmgA
The winning formula Mich Turner MBE & Peter Sidwell
• First Impressions
– Clean shop front in good repair
– Enticing window display
– Fresh baked bread smell
– Good range of quality products
– Knowledgeable and welcoming staff
– Identifiable brand – packaging –
make it an experience
– Speciality bake – Hero iconic product
– Products highlighting local, seasonal
produce
Focus on getting your
customers to COME IN –
and then COME BACK!
• Speciality Bake
– Hero product
– Iconic
– Identifies your bakery and your ethos
– Tried and tested
Worth walking over
hot coals for
• Innovation, Inspiration, Imagination
– New recipes and products
– Fresh approach
– Local produce
– Work with seasons
– Invest in the new bakers
– Visit other bakeries
Les McKeown and the Bay City Rollers with Bailie Anne Simpson from Glasgow City Council
3
If you always do, what you’ve
always done – You’ll always
get, what you’ve always got!
• Costs
– Run your bakery on profitability not
creativity without compromising quality
– Ensure you keep the creativity to
drive profitability
– Added value
– Special offers
– Invest in training, apprentice bakers,
interns
Any fool can spend money
• Blowing your trumpet
– The power of PR
– Local media – Newspaper, radio
– National media – TV
– Social media
Don’t disguise – Emphasise
• Role in the community
– A place on the High Street
– Charity and local community support
Support your community
– and your community
will support you!
WATCH THE VIDEO http://goo.gl/ca2e0O
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supported by
4
Speakers and presentations
Chief Executive of Scotland
Food & Drink James
Withers presented an
outline on Scotland’s
food and drink journey,
highlighting the unique
partnerships between major
trade associations and levy
bodies in Scotland and also
between Enterprise
Networks and Scottish
Government representatives.
James showed some
impressive growth statistics
for the food and drink
industry and emphasized
the demand for Scottish
products at home & abroad.
The next session tackled the key issue of
the day. Michael Moore MP former
Secretary of State for Scotland spoke
about Scottish Independence followed by
Richard Lochhead MSP Cabinet Secretary
for Rural Affairs and the Environment who
also shared his views.
Mr Lochhead commented “Independence
offers a wealth of opportunity for Scotland
and an unprecedented platform to
promote the Scottish brand delivering
huge benefits for our bakers and wider
food and drink sector. A vote for
independence will provide our Parliament
with the full powers of independence
allowing us to focus on supporting food
and drink growth like never before.
5
A Work in Progress - Tom O’Toole
Presentation of cakes following the Independance Debate. (Richard Lochhead MSP, James Withers Chief Executive
of Scotland Food and Drink, Michael Moore MP, Past President Gordon McGhee & Alan Clarke Chief Executive of
Scottish Bakers)
After all, food and drink is a national
priority and a pillar of Scotland’s economy.
Scotland’s overseas food and beverages
exports are five times as important
economically to the Scottish economy
than for the UK as a whole. Likewise, food
and drink manufacturing is also more than
twice as important to output in the
Scottish economy than for the UK
economy.”
The Question Time Panel on Scottish
Independence, chaired by James Withers,
CEO of Scotland Food and Drink, saw
Mr Lochhead and Mr Moore taking
questions from the floor which threw up
a range of issues from the effect on the
Scottish economy for both small and
large business to employment issues,
currency, export issues and Scotland’s
influence on the world.
Mr Moore explains "The Scottish Bakers
conference underlined the contribution
that the sector makes to Scotland's
economy. The strength of the food and
drink industry is something we can all be
proud of and Scotland's bakers are more
than playing their part."
WATCH THE VIDEO
http://goo.gl/lys3z1
Scottish Bakers highlighted that as
an association they are completely
impartial and only aim to give
bakers information that will assist
them to make their own personal
decision regarding the referendum.
The audience were then provided
with voting pads and these were
the responses from the room.
Aussie baker and motivational speaker Tom
O’Toole from the Beechworth Bakery flew in
presenting a fresh approach to managing a
business which left many inspired and
motivated to try something new. “People tell
me ‘if I train them they will leave’ to which I
say ‘what if you don’t train ‘em and they stay”
jokes Tom who is passionate about bakery
business and who’s company is known as
the greatest bakery in Australia. “When I
have a problem in my business I just
When it
look in the mirror, simple as that.”
It’s easy to be negative,
requires no effort at all but
to be positive you’ve got
to get up and have a go!
Any time I’ve got problems
in my business it’s always
within my four walls. It’s so
easy to blame the council,
the supermarkets, the Prime
Minister, the head office…
Hire for will and
train for skill
BEFORE
DEBATE
AFTER
DEBATE
If I want excited,
passionate, motivated
staff it’s got to come
from the top.
WATCH THE VIDEO
http://goo.gl/9RozTJ
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supported by
comes to your business
it’s not lack of time, it’s not lack
of money, it’s lack of focus, lack
of priority – you’ve got to think
positive.
I believe business is
so simple most of us
miss it! We get so
tied up in spread
sheets, flow charts
and statistics and all
the customer wants
is “look at me, greet
me, thank me”
I can only grow my business
one pastry, cupcake & donut
at a time. I ask my staff “would
you like your mother to buy
that one?” “Well don’t expect
anyone else’s to buy it”.
Everyone’s got to come to work
through the front door. We’ve
become shop blind, town blind,
community blind. We become
blind to the opportunities that
are right at our feet.
It’s all about people.
Rule 1 – Take care of
the customer, Rule 2 Take care of the
customer, Rule 3 – Take
care of the customer…
just love ‘em and they
might love you back!
Happy customers come back
– how profound!
Everything you want
is just outside your
comfort zone.
Customer complaints are
the schoolbook by which
we learn. I thought we
were doing well but
customers told me how
to grow my business.
I heard one of my staff say
one day “you’d think they’d
have something to eat
before they came out”.
Human nature hasn’t
changed, all the customer
wants you to do is look
at them!
When I started to
write down my goals
and date them it
dramatically
changed my life.
Don’t tell your staff
what they’re doing
wrong, tell them what
they’re doing right.
If you don’t look
after your
customers,
somebody else will..
If all things are difficult
before it’s easy, my job
is never going to get
any easier, I’ve just got
to get better. I’ve got
to keep investing in
me. If I’m not getting
better I guarantee my
competition will be.
Once you’re
moving in the
direction of your
goals nothing
can stop you.
Without stress my life would
be empty. There’s nothing
permanent except change.
The best way to
avoid criticism is to do
nothing, say nothing,
be nothing. When
opportunity knocks, get
up and answer the door.
6
Following the Presidential Champagne Drinks
Reception sponsored by Flemings on Saturday
evening 400 people witnessed the installation of
the new Scottish Bakers President John Gall.
He was presented with the Presidential Chain of
Office by Mich Turner MBE and will be
succeeding Past President Gordon McGhee
who has been in post for the past two years.
“We are extremely pleased to be recognised as
Scotland’s best baker” said joint Managing
Director George Asher. “The company is one of
the leading retail bakers in the north of Scotland
and we are proud to be a long established
family concern, we take our business very
seriously. We use traditional methods and
craftsmen’s skills and the brand is steeped in
What did you think of the
Annual Conference & Awards?
We’ve had an overwhelming response to our
conference this year and below are a few quotes
from guests who attended.
One word about the Scottish Bakers Conference WOW! What a fantastic weekend and a very big
thank you to you and your staff for all the hard work
and effort it took to organise such a wonderful event.
The only problem is - how do you follow that?
Pamela Chalmers, Chalmers Bakery Ltd.
Congratulations on a superb conference.
Fantastic effort and the organisation that goes
into it is amazing.
Hamish & Elizabeth Allan
Just want to say a HUGE thanks for a wonderful first
Scottish Bakers conference experience! We had a
great time and were over the moon to receive our
awards - very proud of our results considering our
recent membership and short time in the business!
Ranald & Jane Brown, The Orchard Biggar
The conference goes from strength to strength and
this year again I’m asking myself how are you going
to better that next year.
Cameron Ross, J G Ross (Bakers) Ltd
The weekend culminated in the Scottish Baker
of The Year National Awards and California
Raisin Competition Presentations by Mich
Turner MBE of Little Venice Cake Company.
The glittering black tie event featured highland
dancers and Greyfriars pipe band and saw Mich
announce the winners of the California Raisin
Competition and award the two winning bakers
with a trip to the Richemont School in
Switzerland this October. Following this she
announced the Scottish Baker of the Year
Competition National product winners as well
as the winners of the new business categories
Innovation of the Year and Marketing Initiative
of the Year. Finally, Ashers of Nairn were
announced as the third ever Scottish Baker
of the Year.
valuable heritage. But we could not have come
this far in the competition without our dedicated
and skilled team and without the votes of all of
our customers, thank you.”
2013 winner Andre Sarafilovic of craft bakery
and family owned business Stephens Bakery
said “since winning, our business has gone
from strength to strength so it’s a huge boost
to be crowned champion and we wish Ashers
well for this year.”
I would like to thank you and your staff for giving
me one of the best weekends I have had in years.
Great company, great food, great entertainment
and the day time events on Saturday were excellent.
Archie Paterson, Nevis Bakery
“The bakery sector is a true bell-weather
operating as it does at the heart of our towns
and cities and it is timely that this weekend we
have taken a long hard look at how we can
continue to contribute to the economy of
Scotland” said Alan Clarke, Chief Executive
of Scottish Bakers.
A huge thank you for making our weekend very
memorable in so many ways. Tom O Toole, Mich
Turner, Bay City Rollers – and the opportunity for me
to give out the awards in the morning roll category…
The Scottish Bakers team are a real credit to our
industry. Cant wait for 2015…
Allan Burns, Carrs Flour Scotland
“As always we have seen the best our industry
has to offer, celebrated our success and
enjoyed each other’s company in true Scottish
style” said new President John Gall. “But now
it’s down to the business of determining the
future of our nation as we continue to supply its
daily bakery products.”
Thank you for a truly world class weekend. I
congratulate you on hosting what has been an
emotional, passionate and thoroughly entertaining
weekend.
Mich Turner MBE
Sincere thanks to everyone who
attended this years conference and
to all of our sponsors and exhibitors
especially our Conference and
Awards Partner Bako Northern and
Scotland; and our Gold Sponsors:
Bakels, California Raisins, Carrs Flour
Scotland, Clydesdale Bank, Eurowire
Containers Ltd, Flemings, Macphie of
Glenbervie and Puratos Ltd.
7
I personally think this conference well surpassed last
year with more interesting speakers and an even
greater level of professionalism in the way in which
everything was put together. Well done to everyone
involved on achieving this superb level and as
Mr O’Toole said quality is how the customer feels
when they leave the shop and therefore the feeling
I got from the customer was that the conference
was of excellent quality!
Alan Marr, Aulds
Just three words…brilliant world class! As far as
Tom O’Toole, I can only have three words for him
brilliant, brilliant brilliant!
Terry Tredget, Rondo
I really enjoyed the conference on a social and
professional level. I made lots of great new contacts,
reaffirmed older ones and learned a fair bit too so it
was time very well spent and I'll look forward to the
next one.
Jane Stork, Macphie
Every year the conference goes from strength to
strength but 2014 must, without doubt, be the
best yet and as this was my 45th conference so
I have a good few to compare!
Robert Ross
supported by
THE RESULTS
FIND OUT WHO WON BEST
MORNING ROLL, BISCUIT,
SCONE, INDIVIDUAL CAKE,
SAVOURY and BREAD PRODUCTS
ALL THE RESULTS AS ANNOUNCED AT THE SCOTTISH BAKER CONFERENCE
Stephen McAllister, Mich Turner MBE, Rona McAllister and Allan Burns
(Carrs Flour Scotland - Sponsor)
Keith Houliston - Bakels (Sponsor), Mich Turner MBE, John Gall - Brownings the Bakers
Allan & Jane Eaton, Mich Turner MBE, Alan Clarke, John Gall and sponsor Iain Forbes
from California Raisins
Douglas McCabe - Flemings (Sponsor), Mich Turner MBE, Vidya Sarjoo & Graham Savage
Steven Spratt - (Sponsor from Puratos) with Mich Turner MBE, Andrew Chisholm,
Carolyn Chisholm)
Cameron Ross, Mich Turner MBE, George Ross, Kamal Uddin (Sponsor Eurowire Containers)
Garry Mann, Andrew Underwood (Macphie), James Asher, Nicky Forsyth, Sharon Asher, Iain Forbes (California Raisins), George Asher, Chris Mitchell (Clydesdale Bank), Mich Turner MBE, Alister
Asher, Kerry Asher, Keith Houliston (Bakels), Kamal Uddin (Eurowire Containers), Gill Asher, Mike Tully (Bako Northern & Scotland), Pamela Pretswell, Ryan Asher & Douglas McCabe (Flemings).
1st RUNNER UP
J G ROSS
(BAKERS) LTD
National Gold Award for their Ola Oatcakes Regional Bronze Award for their Cherry Scone
(Colin Laird, Julie Ross, Cameron Ross, Mich Turner MBE, JG Ross, Dianne Smith, Suzie Laird)
7 FINALISTS FOR SCOTTISH BAKER OF THE YEAR
WATCH THE VIDEO HERE
http://goo.gl/UUyqd9
2nd RUNNER UP
CAMPBELL’S
BAKERY,
CRIEFF
National Sillver Award for their Red Velvet Cupcake Iain Campbell, Mich Turner MBE
& Mike Tully (Sponsor - BAKO Northern & Scotland)
ASHER’S BAKERY LTD, NAIRN • J G ROSS (BAKERS) LTD, INVERURIE • CAMPBELL’S BAKERY,
CRIEFF • S CAMPBELL & CO BAKERS, ELGIN • THE KANDY BAR, SALTCOATS • BROWNINGS
THE BAKERS LTD, KILMARNOCK •CULLODEN FOODS LTD (HARRY GOW) INVERNESS •
CALIFORNIA
RAISIN
COMPETITION
FINALISTS
Martin MacGuire, Ian McGhee, Laura McGhee, Julie McGhee, Gordon McGhee,
Mich Turner MBE, Sandra Hamilton, Ross Hamilton, Stuart McGhee, Elaine McGhee,
Bill Blacoe, Hilary MacGuire, Jim Ferguson, Jen Blacoe, Nick Dillon
Andrew Underwood (Sponsor - MACPHIE), Ewan McDill, Mich Turner MBE & Jenna McDill
Iain Forbes, Stewart Barnett - GH Barnett & Son, Mark Birrell- Tower Bakery,
Gary Mann - Ashers Bakery, Sara Gow - Harry Gows
CALIFORNIA
RAISIN COMPETITION
G.H. BARNETT
& SON
National Silver for their California Raisin Scone and winner of the California Raisin
Competition G H BARNETT & SON– Iain Forbes, Murray & Stewart Barnett, Mich Turner MBE
SCOTTISH BAKER OF THE YEAR 2014
INNOVATION OF THE YEAR AWARD
Sponsored by
Sponsored by
ASHERS BAKERY
WINNER – ARGO’S BAKERY RUNNER UP – J B CHRISTIE
1st RUNNER UP – J.G. ROSS (BAKERS) LTD
MARKETING INITIATIVE OF THE YEAR
2nd RUNNER UP – CAMPBELL’S BAKERY LTD
WINNER – D McGHEE & SONS LTD RUNNERS UP – THE DESSERT DEPOT – CUCKOO’S BAKERY
MORNING ROLL
Sponsored by
INDIVIDUAL CAKE
NATIONAL GOLD AWARD
NATIONAL SILVER AWARD
NATIONAL BRONZE AWARDS
The Kandy Bar
D McGhee & Sons Ltd
J B Christie
The Kandy Bar
for their morning roll
for their crispy roll
for their morning roll
for their health roll
REGIONAL GOLD
REGIONAL SILVER
REGIONAL BRONZE
HIGHLANDS ISLANDS & GRAMPIAN
HIGHLANDS ISLANDS & GRAMPIAN
HIGHLANDS ISLANDS & GRAMPIAN
Thain’s Bakery
Ythan Bakery
Argo’s Bakery
for their buttery
for their buttery
for their white roll
CENTRAL BELT & TAYSIDE
CENTRAL BELT & TAYSIDE
CENTRAL BELT & TAYSIDE
D McGhee & Sons Ltd
J B Christie
The Edinburgh Bakehouse
for their crispy roll
for their morning roll
for their morning roll
BORDERS & LOWLANDS
BORDERS & LOWLANDS
BORDERS & LOWLANDS
The Kandy Bar
The Kandy Bar
The Little Bakery
for their morning roll
for their health roll
for their morning roll
SAVOURY
Sponsored by
Sponsored by
NATIONAL GOLD AWARD
NATIONAL SILVER AWARD
NATIONAL BRONZE AWARDS
Cuckoo’s Bakery
Campbell’s Bakery
Harry Gow
for their raspberry & white chocolate cupcake
for their red velvet cupcake
for their birthday slice
REGIONAL GOLD
REGIONAL SILVER
REGIONAL BRONZE
Irvines Baker
and Confection
for their french fancy
HIGHLANDS ISLANDS & GRAMPIAN
HIGHLANDS ISLANDS & GRAMPIAN
HIGHLANDS ISLANDS & GRAMPIAN
Culloden Foods Ltd (Harry Gow)
Bossard’s Patisserie
Maclean’s Highland Bakery
for their birthday slice
for their carrot cake
for their strawberry tart
CENTRAL BELT & TAYSIDE
CENTRAL BELT & TAYSIDE
CENTRAL BELT & TAYSIDE
Cuckoo’ Bakery
Campbell’s Bakery
Goodfellows of Dundee
for their raspberry & white chocolate cupcake
for their red velvet cupcake
for their strawberry tart
BORDERS & LOWLANDS
BORDERS & LOWLANDS
BORDERS & LOWLANDS
Irvines Bakers and Confectioners
Irvines Bakers & Confectioners
The Dessert Depot Ltd
for their French Fancy
for their jap cake
for their honeycomb heaven cheesecake
Sponsored by
BREAD
NATIONAL GOLD AWARD
NATIONAL SILVER AWARD
NATIONAL BRONZE AWARDS
J B Christie
S Campbell & Co Bakers
for their white loaf
for their wholemeal bread
T A Francis
& Sons
NATIONAL GOLD AWARD
NATIONAL SILVER AWARD
NATIONAL BRONZE AWARDS
Brownings the Baker
William Stephen (Bakers) Ltd
Goodfellows
for their killie pie
for their steak and haggis pie
for their chicken
curry pie
William Stephen
(Bakers) Ltd
for their scotch pie
Sponsored by
for their G I Loaf
R T Stuart Ltd
for their malted brown loaf
REGIONAL GOLD
REGIONAL SILVER
REGIONAL BRONZE
REGIONAL GOLD
REGIONAL SILVER
REGIONAL BRONZE
HIGHLANDS ISLANDS & GRAMPIAN
HIGHLANDS ISLANDS & GRAMPIAN
HIGHLANDS ISLANDS & GRAMPIAN
HIGHLANDS ISLANDS & GRAMPIAN
HIGHLANDS ISLANDS & GRAMPIAN
HIGHLANDS ISLANDS & GRAMPIAN
Maclean’s Highland Bakery
Breadalbane Bakery & Tearoom
Kelly of Cults
for their scotch pie
for their bridie
for their mince pie
S Campbell & Co Bakers
Bossard’s Patisserie
Breadalbane Bakery & Tearoom
for their wholemeal bread
for their sunflower bread
for their white loaf
CENTRAL BELT & TAYSIDE
CENTRAL BELT & TAYSIDE
CENTRAL BELT & TAYSIDE
CENTRAL BELT & TAYSIDE
CENTRAL BELT & TAYSIDE
CENTRAL BELT & TAYSIDE
William Stephen (Bakers) Ltd
William Stephen (Bakers) Ltd
Goodfellows
for their steak and haggis pie
for their scotch pie
for their chicken curry pie
J B Christie
R T Stuart Ltd
Fisher & Donaldson
for their white loaf
for their malted brown loaf
for their Dr Floyds seeded loaf
BORDERS & LOWLANDS
BORDERS & LOWLANDS
BORDERS & LOWLANDS
BORDERS & LOWLANDS
BORDERS & LOWLANDS
BORDERS & LOWLANDS
Brownings the Baker
The Orchard (Biggar)
Irvines Bakers & Confectioners
for their killie pie
for their steak pie
for their chicken and black pudding pie
T A Francis & Sons
Gilardi Bakers Ltd (Stobbs the Baker)
John Gillespie & Sons Ltd
for their G I loaf
for their Italian bread
for their brown wholemeal loaf
SCONES
Sponsored by
BISCUIT
NATIONAL GOLD AWARD
NATIONAL SILVER AWARD
NATIONAL BRONZE AWARDS
J G Ross (Bakers) Ltd
The Orchard (Biggar) Ltd
The Kandy Bar
for their ola oatcakes
for their empire biscuit
for their empire biscuit for their shortbread
Sponsored by
NATIONAL GOLD AWARD
NATIONAL SILVER AWARD
NATIONAL BRONZE AWARDS
Keptie Bakery
G H Barnett & Son
Argo’s Bakery
for their fruit scone
for their California Raisin scone
for their bran quarter
REGIONAL GOLD
REGIONAL SILVER
REGIONAL BRONZE
REGIONAL GOLD
REGIONAL SILVER
REGIONAL BRONZE
HIGHLANDS ISLANDS & GRAMPIAN
HIGHLANDS ISLANDS & GRAMPIAN
HIGHLANDS ISLANDS & GRAMPIAN
HIGHLANDS ISLANDS & GRAMPIAN
HIGHLANDS ISLANDS & GRAMPIAN
HIGHLANDS ISLANDS & GRAMPIAN
Argo’s Bakery
Culloden Foods Ltd (Harry Gow)
J G Ross (Bakers) Ltd
J G Ross (Bakers) Ltd
Culloden Foods Ltd (Harry Gow)
Asher’s Bakery Ltd
for their bran quarter
for their fruit scone
for their cherry scone
for their ola oatcakes
for their shortbread
for their shortbread
Greggs of
Scotland
for their fruit scone
Harry Gow Bakery
CENTRAL BELT & TAYSIDE
CENTRAL BELT & TAYSIDE
CENTRAL BELT & TAYSIDE
CENTRAL BELT & TAYSIDE
CENTRAL BELT & TAYSIDE
CENTRAL BELT & TAYSIDE
Keptie Bakery
G H Barnett & Son
Greggs of Scotland
Humble Pie Bakery
J B Christie
The Wee Boulangerie
for their fruit scone
for their California Raisins scone
for their fruit scone
for their biscotti
for their empire biscuit
for their spelt biscuits
BORDERS & LOWLANDS
BORDERS & LOWLANDS
BORDERS & LOWLANDS
BORDERS & LOWLANDS
BORDERS & LOWLANDS
BORDERS & LOWLANDS
T A Francis & Sons
The Kandy Bar
Brownings the Bakers Ltd
The Orchard (Biggar) Ltd
The Kandy Bar
Gretna Bakery
for their fruit scone
for their fruit scone
for their wheaten scone
for their empire biscuit
for their empire biscuit
for their shortbread
NATIONAL SILVER
NATIONAL SILVER
THE ORCHARD
BIGGAR LTD
S CAMPBELL &
CO BAKERS
THE ORCHARD BIGGAR LTD - National Silver for their Empire Biscuit, Highly Commended
for Innovation Award (Jane & Ranald Brown with Mich Turner MBE)
NATIONAL BRONZE
IRVINE’S BAKERS
& CONFECTIONERS
T.A. FRANCIS
T A FRANCIS - National Bronze for their G I Loaf (Marilla McMillan & Thomas Francis with
Mich Turner MBE)
IRVINE'S BAKERS & CONFECTIONERS - National Bronze for their French Fancy
(Maurice & Susan Irvine with Mich Turner MBE)
REGIONAL GOLD
KEPTIE BAKERY
J B CHRISTIE - Regional Gold for their White Loaf, Regional Silver for their Empire Biscuit,
Regional Silver for their Morning Roll (Gordon McGhee, Andrew Chisholm, Mich Turner
MBE, Carolyn Chisholm, Alan Clarke)
REGIONAL GOLD
GREGGS
R.T. STUART
T.A. FRANCIS
JAMES ALLAN
MEMORIAL TROPHY
ROBERT
GARNER
JAMES ALLAN MEMORIAL TROPHY WINNER - Gordon McGhee, Iain Campbell, Mich Turner MBE, Robert Garner - (Winner), Alan Clarke
HUMBLE PIE - Regional Gold for their Biscotti (Gordon McGhee, Susan Brown,
Mich Turner MBE & Alan Clarke)
J.B. CHRISTIE
NATIONAL BRONZE
R T STUART - National Bronze for Malted Brown Loaf (Keith & Lynsey Stuart with
Mich Turner MBE)
HUMBLE PIE
BAKERY
REGIONAL GOLD
NATIONAL BRONZE
GREGGS - National Bronze Award for their Fruit Scone (Mich Turner MBE &
Ann-Marie Anderson)
REGIONAL GOLD
ARGO’S BAKERY
ARGO'S BAKERY - Regional Gold for their Bran Quarter & Regional Bronze for their
White Roll (Gordon McGhee, Ewan McDill, Mich Turner MBE, Jenna McDill & Alan Clarke
S CAMPBELL & CO BAKERS - National Silver for their Wholemeal Loaf
(Gordon McGhee, Mich Turner MBE, Stephen Campbell & Alan Clarke)
NATIONAL BRONZE
REGIONAL GOLD
T A FRANCIS Regional Gold for their G I Loaf and Fruit Scone (Gordon McGhee,
Mich Turner MBE, Thomas Francis, Marilla McMillan & Alan Clarke).
REGIONAL
SILVER
YTHAN
BAKERY
YTHAN BAKERY - Regional Silver for their Buttery (Gordon McGhee, Michael Gillan,
Mich Turner MBE, Dawn Gillan & Alan Clarke)
KEPTIE BAKERY - Regional Gold for their Fruit Scone (Gordon McGhee, Jane Eaton,
Mich Turner MBE, Allan Eaton & Alan Clarke)
REGIONAL GOLD
MACLEANS HIGHLAND
BAKERY
MACLEANS HIGHLAND BAKERY - Regional Gold for their Scotch Pie & Regional Bronze
for their Strawberry Tart (Gordon McGhee, Mich Turner MBE, Lewis Maclean & Alan Clarke)
REGIONAL
SILVER
BREADALBANE
BAKERY
BREADALBANE BAKERY & TEAROOM - Regional Bronze for their white loaf & Regional
Silver for their Bridie
REGIONAL BRONZE
REGIONAL BRONZE
JOHN GILLESPIE &
SONS LTD
DESSERT DEPOT
Regional Bronze for their Honeycomb Heaven Cheesecake –Dessert Depot
Gordon McGhee, Shirley Elder, Alison McPherson, Mich Turner MBE & Alan Clarke
Regional Bronze for their Brown Wholemeal Loaf – John Gillespie & Sons Ltd –
Gordon McGhee, Mich Turner MBE, Iain Gillespie & Alan Clarke
HIGHLY COMMENDED
BORDER BISCUITS – Redberry Rascals
BELLS – Steak Pie
Gordon McGhee, Mich Turner MBE, Ronnie Miles & Alan
Clarke
MCPHIE'S CRAFT BAKERS - Empire Biscuit & Strawberry Tart
Gordon McGhee, Mich Turner MBE, Craig McPhie &
Alan Clarke
PETERS BAKERY – Cupcake
Gordon McGhee, Mich Turner MBE, Dee Scott,
Nicola Hainie, Alan Clarke
MURRAYS – Scotch Pie
Gordon McGhee, Mich Turner MBE, Linda Hill &
Alan Clarke
MURRAYS - Scotch Pie
CHALMERS BAKERY – Butter Biscuit
Gordon McGhee, Pamela Chalmers, Mich Turner MBE &
Alan Clarke
PARS FOODS – Steak Pie
Gordon McGhee, Mich Turner MBE, Raddy & Alison
Sarafilovic & Alan Clarke
THE APPLE PIE – Custard Cream
What’s your
hero product?
Used and trusted by bakers worldwide,
Califor nia Raisins add flavour, value and
Gordon McGhee, Paul McDonald, Mich Turner MBE
& Alan Clarke
Gordon McGhee, Mich Turner MBE, Linda Hill &
Alan Clarke
Gordon McGhee, Audrey Dick, Mich Turner MBE, Sarah Dick
(2nd Runner up in James Allan Competition) & Alan Clarke
visual appeal to baked goods.
If your searching for your hero product,
GOLD
SPONSORS
CONFERENCE & AWARDS PARTNER
then add some Califor nia Raisins in the mix.
THINK RAISINS, THINK CALIFORNIA
SILVER
SPONSORS
[email protected]
01753 827 650
www.californiaraisins.co.uk
@CalRaisinsuk
CalRaisinsuk
TRAINING SUCCESS STORIES
Celebrating success
with Border Biscuits
On Friday 23rd May, Border Biscuits hosted a dinner for their staff
who have achieved Scottish Vocational Qualifications (SVQs).
Scott Anderson, Training & Quality Manager at Scottish Bakers
and Jim McCormack, Senior Training Advisor at Scottish Bakers
were invited to join the achievers.
“We have a great team here and I am overjoyed
at the buy in we have had from Scottish Bakers
over the last 1.5 years! I can’t thank Scott and
Jim enough for the support and help getting
the programme off the ground!”
Lynsey Kennedy, Border Biscuits
Scott comments ‘it was brilliant to listen to each of the award recipient’s talk
about how much they enjoy their job and how training and especially Jim has
encouraged them to learn more within the workplace. The solid backing that
Border Biscuits gives to the Scottish Bakers training team and their own
employees is very much appreciated by my team’.
Scottish Bakers have funding for
training within the Highlands & Islands
area of our European project.
If your company is planning on running a training course to include any of the
following there may be 50% funding available to help:
•
•
Intermediate HACCP
Supervisory Courses
• Intermediate Food Safety
• Developing Manager
For more information about the suitability for funding of courses you may be
thinking about please contact Scott Anderson, Training & Quality Manager.
Email: [email protected] Tel: 01383 661 555
Elaine Davidson, Karen Wood and Carolann
Jamieson from J G Ross (Bakers) Ltd
Achievers at
J.G. Ross
Elaine Davidson, Karen Wood
and Carolann Jamieson work for
J G Ross in Emma's Coffee shop
in Buckie. They achieved their
level 3 Food and Drink Operations
certificates having previously
completed a level 2 qualification.
Macphie hosts James Allan Competition for young Scottish Bakers
Macphie of Glenbervie recently hosted the final of the James Allan Competition, a prestigious event for young
Scottish Bakers. Finalists, who were selected from bakeries around Scotland, were challenged with baking a selection of
products under the watchful eye of Macphie head Baker Alan Leith and members of the Scottish Bakers Training team.
Alan was enthusiastic about what he saw in Macphie’s Test Bakery Department: “I was really impressed by the skill level of the finalists on show
today. Their enthusiasm for baking and keenness to learn were evident. This was some of the next generation of Scottish bakers on show and they
all have a great future ahead of them”.
Scott Anderson, Scottish Bakers Training and Quality Manager, echoed Alan’s comments: “It’s great to see youth coming through in the industry,
and if this is the standard that’s being set then we’re in safe hands. It’s also great to see Macphie sponsoring the event for the fifth year. The facilities
they provide for the competition are first class and Alan and his team offer great advice and support to the youngsters”.
Robert Garner from Campbell’s Bakery in Crieff was announced as the winner at the Scottish Bakers Annual Conference in Glasgow last weekend.
Robert was delighted with his award, he said: “It was a really close competition so I’m really happy to have won. It was a great experience to be
involved and going along to the conference with the other young bakers was the highlight”.
For further details and recipe ideas visit www.macphie.com
supported by
20
NEWS
Scotland’s food and drink sector has been given a double
boost with the signing of two strategic partnerships
between leading trade organisations and Clydesdale Bank.
Clydesdale Bank’s appetite to
support food and drink sector
J G Ross (Bakers) Ltd
sponsor Twilight Walk in
aid of Cancer Research
In aid of Cancer Research, J G Ross
have again sponsored the Twilight Walk
Inverurie for the 2nd year running. Last
year the walk raised around £56500. The
walk took place on Friday 9th May and
the total was circa £45k with one month
to collect all donations. This is already
£5k ahead of last year at this time so the
fundraiser is expected to raise closer to
£60k. Angie Shearer who organises the
event was inspired by her grandmother
who suffered from cancer and was
awarded an MBE in the Queens Honour
list in December 2013.
J G Ross sold the cupcakes in their
shops as well as in Scotmid stores with
in their bakery counters for 2 weeks and
sold over 750 before the event with all
profits going to Cancer Research UK.
They also donated 800 cupcakes as
well as some of their Angelic
gluten free biscuits for
the walkers
to enjoy
with a
warm cup
of tea after
the walk!
Clydesdale Bank has announced the
continuation of its successful partnership
with Scotland Food and Drink which
began in 2013. The innovative agreement
was established last year to allow both
organisations to work collaboratively to
help support Scotland’s growing food and
drink sector. The Bank has further
strengthened its support for the sector by
announcing a similar partnership with
Scottish Bakers.
As part of Scottish Apprenticeship
Week, pupils from Hazlehead Academy
visited craft bakers J G Ross’ head
office and bakery based in Inverurie,
Aberdeenshire on 22nd May to see a
healthy breakfast product they
designed being produced.
Alan Clarke, Chief Executive of Scottish Bakers, said: “We are delighted with the
business advice and financial support that the Clydesdale Bank is offering to our
members across Scotland. This year they have also sponsored the award for the best
marketing initiative by a bakery in Scotland at the Scottish Baker of the Year Awards.
This partnership enables us to encourage a large number of our members to take part in
our events and initiatives, and the enthusiasm and commitment that bakers have shown
is significant. We could not have done this without Clydesdales Bank’s support.”
Stuart McCallum added: “We have a strong appetite to fulfil our commitment to support
strong and ambitious Scottish companies. Across the country, some of the businesses
which have the strongest ties to their local communities are bakers. There is a heritage
of successful bakeries in Scotland and this partnership means we can play a key role in
delivering the advice which will enable the sector to thrive and continue that tradition.”
Both partnerships will enable Clydesdale Bank to further develop its understanding of the
challenges and opportunities for growth which face the sector. The Bank will also be well
positioned to explain the funding options which are available to the organisations’
members in order to make the most of those opportunities.
A Forres-based bakery is doubling its packing capacity and increasing its workforce
after receiving funding support from Clydesdale Bank.
Maclean’s Highland Bakery, based in Forres since 1978, plans to take on an additional 12 staff during 2014 to meet the
increasing demand for its range of quality, traditional products. The family business which has been run by four generations
of Maclean’s employs 125 people in the local area.
To meet the increased demand from local and foreign markets the company will install a second packaging line after
receiving a significant six-figure funding package from Clydesdale Bank. The deal was conducted by Brian Robson from
Clydesdale Bank’s Business and Private Banking Centre in Inverness.
The company enjoyed a 40% increase in exports to markets including China, Philippine’s, the USA and the Middle East in
2013. Exports now form a significant and growing part of Maclean’s Highland Bakery but the additional packaging facilities
being installed will allow it to develop the UK market.
Lewis Maclean, managing director of Maclean’s Highland Bakery, said: “We have always prided ourselves on delivering
the highest quality products and being flexible to meet our customer’s requirements.”
Hamish Boag, Head of Clydesdale bank’s Business and Private Banking Centre in Inverness, said: “Over the years that Maclean’s Highland Bakery
has been our customer, we feel we have developed a good relationship with Lewis and his team and a strong understanding of the business. We
are pleased to have supported a local, family-run business through challenging economic times and to be playing a role in helping it realise its
growth ambitions both here and abroad.”
supported by
Training Advisor, visited the school to
give the pupils a practical bakery
demonstration. They also heard from
Karsten Karcher, Creator of Pulsetta,
about why and how he developed
gluten-free products and the marketing
journey that he has been on.
The winning product was BWAR
Breakfast Slice, half flapjack half sponge
with tropical fruit. The recipe has been
made up by the company and was
submitted to the Scottish Bakers Bakery
Awards. As well as doing a tour of the
site, the pupils also saw their product
being manufactured.
Scottish Bakers, a key stakeholder of Scotland Food and Drink, believe that a standalone partnership will deliver additional benefits to an important sub-sector of Scotland’s
food and drink industry.
FORRES BAKERY TO EXPAND WITH BANK SUPPORT
21
Hazlehead Academy make a
Healthy Breakfast at J G Ross
Between January and March 2014,
pupils from the Academy participated in
a food challenge as part of the SFDF
Schools Programme that facilitated the
innovative partnership between the
school and JG Ross. This programme,
aims to help pupils develop business
skills and learn about the many exciting
careers available in the Scottish food
and drink industry.
Cameron Ross, Production Director
from J G Ross, visited Hazlehead
Academy back in January to launch the
challenge for S2 pupils to 'design and
make a new healthy breakfast product
for the takeaway market'. Cameron set
the guidelines and provided an
invaluable overview of the industry and
the ‘real’ product development process.
Amy Nicolson, Home Economics
teacher at the Academy, developed a
plan of activity for the pupils to follow on
a week by week basis. There were 60
S2 pupils working in small groups, each
of which developed a product. The
groups researched the theory of
packaging, labelling and the different
ingredients required for their new
products. The groups then assessed
one another’s products to provide
feedback. The pupils also gained
feedback from the company and had
guest visitors to help them better
understand the industry. Jim
McCormack, Scottish Bakers Senior
supported by
The partnership was set up by SFDF as
part of its ‘A Future in Food’ national
schools programme which is funded by
the Scottish Government. A Future in
Food works to build partnerships
between Scottish schools and food and
drink businesses, helping teachers,
pupils and parents better understand
where their food comes from, how it's
produced, and what careers are
available in the sector.
Moira Stalker, SFDF Schools
Programme Coordinator, said: “We’re
incredibly excited to be working in
partnership with Hazlehead Academy
and J G Ross. Through working
together, not only do pupils get to learn
more about our industry, it also gets
them thinking about how food is made
and the many exciting careers the
Scottish food industry has to offer.”
Rural Affairs Secretary Richard
Lochhead said: “In Scotland we’re
fortunate to have access to one of the
world’s best natural larders – and that
means that there’s a wealth of foodrelated career opportunities for
Scottish youngsters to consider.”
Scottish Cabinet
Members take a tour
of Stag Bakeries
Stag Bakeries welcomed members
of the Scottish Cabinet to their
Stornoway Bakery on 16th April
as part of the Cabinet Member’s
visit to the island to meet with local
businesses and enterprises. Whilst
at the bakery, Alastair Allan - Outer
Hebrides MSP, John Swinney Cabinet Secretary for Finance and
Rachel Mackenzie - Area Manager
of Highlands & Islands Enterprise
toured the award-winning bakery
to find out how Stag was working
with other local producers in order
to create products with Hebridean
and Scottish provenance.
The visitors learnt of the phenomenal
success that Stag has had both in
the UK and internationally since
launching their Seaweed range last
year which includes receiving the
award for Best Scottish Speciality
Product. The range uses a blend of
red, green and brown seaweed that
is sustainably sourced from the Isle’s
sea lochs and also includes a
sprinkling of Hebridean Sea Salt.
Stag also shared secrets of products
due to be launched later in the year
which will include a range of
speciality Scottish cheese straws.
“We were delighted to welcome the
Scottish Cabinet Members and
representatives from Highland &
Island Enterprise. It is a real privilege
for our bakery to be included in their
itinerary” explains Charlie Macdonald
owner of Stag Bakeries. “We are
obviously dedicated in producing
exceptional quality products but this
visit gave us the opportunity to
explain how we are working with
other Scottish producers to help us
develop a range of products with
provenance and really put the
Scottish Islands on the map!”
22
NEWS
Sixteen of Scotland’s
leading food and drink
businesses are
celebrating their win at
the 2014 Scotland Food &
Drink Excellence Awards.
Craft Bakers Association
Annual Conference
40 Group
SPECIAL
EDITION
With 22 award categories celebrating
excellence across Scottish food and
drink, the Scotland Food & Drink
Excellence Awards showcased a broad
spectrum of food and drink companies
from across the country. Winners
included Mathieson’s Bakery in the
Bakery & Cereal based products
category, sponsored by Asda and
Deans of Huntly Limited in the
Investing in People category sponsored
by Skills Development Scotland.
A surprise award was given to Alan
Hardie of West Lothian bakers,
Paterson Arran in recognition of his
outstanding contribution to the
Scottish food and drink industry.
40 Group Study Tour to IREKS and Rondo
7th-11th April 2014
The weekend after our conference in Glasgow, the Craft Bakers Association
conference was held in London. The conference started with the AGM on the
Friday afternoon, with an informal dinner on the Friday evening. The Saturday was
a full day of presentations on key issues including labelling, pensions, marketing
and of course a presentation from our Past President Andre Sarafilovic on how he
developed his business over the years and being crowned Scottish Baker of the
Year 2013.
The Saturday evening speeches were followed by entertainment from Zeta and
Lee who also created oversized face masks of our President John Gall and our
Chief Executive Alan Clarke, but they took it as good fun!
view from the oven
Tell us about your business
Stuart's history goes back to 1857 when
current Managing Director Keith Stuart's greatgreat-great grandfather set up for business.
Today Stuart's have 185 employees, operate 16
bakery shops and four butchery shops and
service several major wholesale customers,
turning over in excess of £4.5 million.
Have you noticed any significant changes in
the bakery industry over the past few years?
Short-lived crazes or fads, healthy eating issues
around fats & sugars, pressure on prices, and
minimum wage/living wage issues.
What are the biggest obstacles
your business is facing?
Competition from supermarkets, the food
police, UK and European legislation, on-line
shopping and its damage to the High Street.
What should the government do to assist
bakers in the current economic climate?
Address excessive legislation & sort out the VAT
on hot products issue.
How are you keeping your customers
engaged whilst competing on the
high street?
Embracing social networks like Facebook &
Twitter, our web-site and focussing on great
service.
What new products have you created in the
last 6 months?
World's hottest pies
What do you consider the most valuable
benefit of being member of Scottish Bakers?
Peer interfacing, advice on employment issues,
promotion of the Bakery Trade in general and
through Scottish Baker of the Year and the
World Scotch Pie Championships.
Richemont Bakery School, Lucerne
From 7th to 11th April IREKS and Rondo hosted a study tour
for the Scottish Bakers 40 Group to Germany and Switzerland
respectively. This Study Tour was designed to give 40 Group
members and other bakers from across the UK the opportunity to
share knowledge and experience with other bakers. Knowledge
exchange, best practice and innovation are key components
to the development of the bakery industry and in partnership
with IREKS and RONDO Scottish Bakers were able to provide
the opportunity to network with other bakers and explore new
product lines. The opportunity to learn, view live demonstrations
and consider new processes is why Scottish Bakers and the 40
Group arrange study tours.
The study tour, led by 40 Group chairman Keith Stuart from
Stuart’s of Buckhaven visited the global headquarters of baking
23
supported by
ingredients supplier IREKS in Germany, the internationally
renowned Richemont Centre of Excellence, equipment
manufacturers RONDO and HUG Bakery in Switzerland. The
group began its tour in the small Bavarian town of Kulmbach,
Germany which is ‘twinned’ with the Scottish town of Kilmarnock.
Kulmbach hosts the headquarters of IREKS who were our hosts for
The group was introduced to Maurice van Tongeren, Head of Sales
International for IREKS along with his colleagues Lee Pugh and
and learnt about bakery practices and equipment from the
middle-ages through to the current century. Following the visit
to the museum the group were taken on a short tour of Kulmbach
by the local night watchman.
The following day the group were introduced to the rest of
the IREKS team including master baker Mathias Weigel, who
ran through demonstrations of the IREKS product range of
confectionery and bread mixes. There were lots of tasting
opportunities for the group and it was clear that IREKS is
very forward thinking and new product development and
innovation is a key part of their business.
Following the visit to HUG Bakery the group travelled to
Burgdorf to the Rondo Factory and were given an overview of
this established business that has customers worldwide from
artisan bakeries to industrial manufacturers. Rondo have
been producing high quality machines for the manufacture
of pastry, bread and rolls, croissants, donuts and thin dough
products and are well known for reliability and support.
After a tour of the factory, we headed to the test bakery
where the group watched live demonstrations (using IREKS
ingredients) of Rondo machinery including make-up lines for
The group also watched live demonstrations of dough
sheeters and Rondo’s Crustinette machine.
Rondo Headquarters, Burgdorf
The 40 group study tour concluded after a wonderful dinner
in Berne hosted by Terry Tredget and Richard Tearle of Rondo.
IREKS Product Demonstrations
PARTICIPANTS
Bells Food Group
IREKS Headquarters, Kulmbach
Bells Food Group Beata Glowczynska
Brownings The Bakers David Lang
processes and state of the art equipment which the group were
all very much impressed with.
That evening IREKS hosted the group at Plassenburg Castle
which was a stunning setting and enjoyable evening for all that
were there. It will not be forgotten anytime soon thanks to the
entertainer on the accordion ‘Herr Ralph’!
Gretna Bakery Nicholas Stewardson
Rondo Line Demonstration
Rondo Product Demonstrations
TA Francis Thomas Francis
TA Francis Marilla McMillan
Mr C's Hand-Crafted Pies Robert Corrigan
Richemont Centre of Excellence
Richemont In-house Restaurant
demonstrations of some products that are made for sale in
their in-house restaurant.
The facility itself is state of the art, and at 10 years old it boasts
Training Rooms, Bakery Studios, a Hotel, Restaurant and their
Premium Roll Company Graeme Ford
The Apple Pie Bakery Audrey Dick
Scottish Bakers Andrew Campbell
Bettys & Taylors Kevin Green
Bettys & Taylors Paul Gray
Dutsons Ian Dutson
their own publishing company. It is a real world class facility!
Dinner at Plassenburg Castle, Kulmbach
Dutsons Curtis Stevens
From Lurecrne the group travelled to the small town of Littau
to visit HUG Bakery. This 136 year old, 5th Generation business
supplies wholesale and has 20 retail shops across the main
cities of Switzerland. Presentations from CEO Paul Philipp Hug
London Bread & Cake David Hall
the bakery was built and the business model for the future
making reference to the last 10 years and the shift in turnover
John Gillespie & Sons Iain Boyd
their investment plan for shop development of which 6 shops
Scottish Bakers Joseph O’Connor
GH Barnett & Son Murray Barnett
John Gillespie & Sons Hamish Boyd
Stuarts of Buckhaven Stephen Haig
Keith Stuart, 40 Group Chairman
McDonald Bakers Paul McDonald
Stephens Jordan Hodgson
Richemont’s Master Baker Thomas presented the background
to the centre and provided a tour of the facility and
Stephens Simon Brown
HUG Bakery, Littau
Scottish Bakers would like to say a big thank you to our
Stuarts of Buckhaven Keith Stuart
R Little Bakers Cameron Little
bakery industry in Switzerland and how the Richemont School
supports the learning and development of new bakers from
the across the world.
Message from Scottish Bakers 40 Group
pre planning and execution of a very informative and
worthwhile experience. The professionalism and market
experience of each company is recognised by all involved
in the study tour and we look forward to growing a
sustainable partnership now and in the years to come.
We would also like to thank all the members of the 40
Group and other bakers from across the UK that attended
the study tour and we hope that you have taken away
both valuable learning and some great business contacts
that will enable the bakery industry to grow.
Peters Bakery Andrew McDonald
Peters Bakery Lisa Freel
After saying farewell and thank you to hosts IREKS for their
fantastic hospitality, the group arrived in the beautiful city of
Lurcerne, Switzerland on the 9th April and headed straight to
Rondo Manufacturing Site
Scottish Bakers Scott Anderson
Scottish Bakers
In partnership with
FUEL CARD
Dear Member,
Scottish Bakers are delighted to be working in partnership with ESSO to deliver to our members a
commodity based pricing package that offers a very competitive price for diesel.
Linked to the weekly lagged PLATTS* prices, the Scottish Bakers fuel card can offer:
• No Card Fees
• Up to 8p per litre saving (compared to the UK average)
• Access to an Extensive Network in the UK and Europe
• Interest Free Credit
• Your Admin Made Easy
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Rondo, Burgdorf
Message from IREKS
IREKS have been a proud supporter of
Scottish Bakers since 2011 and over the
years and we have hosted a number of
visits to our headquarters for Scottish
Bakers members.
It was great to spend some time with everyone on the
study tour and discuss the commonalities we all have
within the bakery industry. We returned with new ideas
after a very busy but extremely enjoyable week. We had
fantastic weather, made happy memories and new found
friends.
This study tour in particular was of great interest to us
was a real pleasure working with Richard and Terry and
it was fantastic to see our products being used in their
machinery as part of the demonstrations on this trip.
Thank you to everyone involved in the trip. We look
forward to welcoming more Scottish Bakers visits in the
future.
You can also collect Tesco Club Card points across the ESSO network in the UK saving you even
more money!
*Platts is the global benchmark and price assessment tool for commodity markets and is used to report UK wholesale diesel price.
To take advantage of the Scottish Bakers Preferential Rates and for more details please
contact Andrew Campbell on 01383 661 727 or alternatively by e-mail at
[email protected]
Lee Pugh,
IREKS
Message from Rondo
Rondo has, for some time
bakery sector as generally
strong, vibrant and innovative.
2012 and realised then that this organisation was both
well organised and extremely well supported by its
membership. We agreed that Scottish Bakers was an
organisation we could work with to better support and
develop our customer base in Scotland.
Well before my time at Rondo, the 40 group visited our
facility in Switzerland. I believe that several of today’s
board members were on that study tour. When we heard
that the 40 group was being reformed and the idea of
a study group was mooted, it was very easy to see an
opportunity to re-establish the links with the newly
re-formed 40 Group. Of course a study tour like this is
expensive and has to be of interest to the widest audience
possible, it was then, with great enthusiasm, that we
began discussions with Lee Pugh at IREKS and Scottish
Bakers about the possibility of a joint visit to RONDO and
IREKS.
To work with a real professional like Lee and his wonderful
company was a real bonus for us, the products we were
able to produce with IREKS ingredients and our equipment
Not only was the study tour a success, but the friendships
and contacts that were made will live long after the visits
are forgotten. I would like to thank Alan Clarke and his
team for their contribution and the entire 40 group party
for the enjoyable experience that the trip became.
Richard Tearle, General Manager
Rondo Limited
suit the size of your business. It could
reduce administration time and
costs, giving you the freedom to
focus on other business priorities.”
LEGISLATION AND REGULATIONS
Plan ahead for auto enrolement success
Auto enrolment began in October 2012,
but so far, only the largest employers
have reached their staging date – the
date they have to comply with the new
pensions legislation and enrol their
employees into a workplace pension
scheme. But, starting in May more than
12,000 firms who employ between 90
and 160 employees will have to ensure
they comply with the new legislation
and over the coming months, growing
numbers of small employers will be
effected
Staging
date
PAYE scheme size
as at 1 April 2012
May 2014
90-159
July 2014
62-89
August 2014
61
October 2014
60
November 2014 59
January 2015
58
March 2015
54 - 57
April 2015
50 - 53
Employers with fewer than 50 staff will reach their
staging date in in the second half of 2015 and
throughout 2016.
How do I find out my staging date?
The Pensions Regulator will write and advise
you of your staging date, but you can check
it yourself by visiting its website
www.thepensionsregulator.gov.uk/employers/to
ols/staging-date.aspx – you will need your
employer PAYE reference.
When should I start planning?
The longer you give yourself, the easier the
transition will be. Often auto enrolment can be
left until too late and companies may struggle to
find a provider able to accommodate them at
very short notice.
Start by determining what you want from
a scheme, and then compare offerings,
costs and benefits.
Is a traditional group pensions provider
appropriate or would one of the companies
specialising in the auto enrolment market
be best for you? Different companies have
different requirements, for some the cost of
implementation and running the scheme will
be the most important, whereas for others it
might be how well the provider integrates
with your existing payroll systems.
Which staff will qualify?
Do you have employees between age 22 and
State Pension Age? Do they earn more than
£10,000 per year? If so, they’re eligible for auto
enrolment.
How much will I have to pay?
The minimum employer contributions are 1% of
each member’s qualifying earnings, increasing
to 3% over time. As long as you meet the
minimum criteria, you can choose your
contribution structure. Your employees will also
contribute with a minimum of 1% of their
qualifying earnings, increasing to 5% over time.
The Scottish Bakers Association
has formed a partnership with
workplace pensions provider
NOW: Pensions so they are a
good first port of call.
For more information
on auto enrolment visit
www.nowpensions.com
or telephone 0333 33 222 22.
Watch this introduction video for more information:
www.youtube.com/all_comments?v=Y1baoZMd54U
MAKING SURE BAKERS ARE LABEL READY
With new food information
regulations coming into force
in December this year, Scottish
Bakers in partnership with the
Food Standards Agency in
Scotland (FSAS) delivered a Food
Labelling workshop for Bakers to
assist and prepare Bakers for the
change in labelling requirements.
Stephen Hendry, Senior Policy Adviser at FSAS facilitated the session to
bakers from across Scotland on the 22nd May at Bakers House covering areas
including:
•
•
•
•
How can I find a scheme?
Changes in regulations and the implications for your business
Basic labelling requirements and exemptions
Food Allergens
How Scottish Regulations link to the EU Food Information rules
New revised salt
targets published
The new 2017
targets recognise the
progress that has already
been made by the food
industry and aims to
encourage further reductions. Although
salt levels in many foods covered by
previous targets have reduced significantly,
average salt consumption remains high at
approximately 8.1g-8.8g/day. Considerable
effort is still required to meet the dietary
recommendation of no more than 6g/day.
for the full article visit:
http://goo.gl/y6iJAH
Scottish Bakers will be delivering a further workshop on the
26th June at Bakers House and if you would like to attend
please e-mail [email protected] for further details.
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What is the pledge?
The Resource Efficiency Pledge is a free,
nationwide scheme which recognises and
supports businesses in Scotland that are
committed to sustainable year-on-year growth.
The Scottish Government’s ‘Safeguarding
Scotland’s Resources’ consultation identified
the need for a scheme which would inspire,
motivate and support businesses like yours to
take action and reap the benefits. The pledge is
delivered through Resource Efficient Scotland,
the one-stop-shop for specialist advice,
training, funding and other support to help
organisations use energy, water and materials
more efficiently.
Crucially, these new charges will not apply to primary
packaging; for example loose bakery items which are bagged,
other exemptions will also apply. A full list of the exemptions
and conditions are published in the guidance document
which can be found at http://bit.ly/1q3q0XH
Retailers will also be required to record bags sales and If you
employ 10 or more FTE (Full Time Equivalent) staff then you
have an obligation to keep, retain and produce information
relating to the amount of single use carrier bags you supply
and the money received as a result of charging for these
bags. The Scottish Government is encouraging retailers to
donate the proceeds from this charge to good causes in
Scotland, particularly environmental good causes. In addition
to the new guidance document there is information for further
information for retailers available from
www.carrierbagchargescotland.org.uk.
Any business located in Scotland, as long as
your Pledge is authorised and supported at
senior management level. Suitable for
businesses large and small, the Pledge is a
great way to demonstrate your commitment to
sustainability, which we can help you promote
to your staff, customers, suppliers and other
stakeholders.
For an informal discussion on the regulation contact
Andrew Campbell on 01383 661 727,
or e-mail at [email protected]
The benefits to your business
Scottish organisations could save £2.9 billion
every year by using resources more efficiently.
By often simple steps, you can:
• Lower costs;
• Improve productivity;
• Reduce risks;
• Increase competitiveness;
• Enhance reputation; and
• Keep your customers happy.
In turn, this will help to
maximise sustainable economic
growth in Scotland, and help
you plan future growth.
Make your Pledge
Visit
www.pledge.resourceefficientscotland.com
to get started!
supported by
The Single Use Carrier Bags Charge (Scotland) Regulations
have been passed by Scottish Parliament and take effect in
Scotland on Monday 20th October 2014.
Who can pledge?
You may already be working to enhance
business efficiency. This is great news, and
you can tailor your Pledge to recognise this
on-going work. Alternatively, you may just be
setting out on your resource efficiency journey.
Again, the Pledge is an ideal way to get started.
Your Pledge should consist of between three
and six ‘actions’ or activities which you plan to
achieve during the next twelve months.
This workshop was delivered to help ensure that bakery products are
labelled correctly and in line with the latest rules including design,
nutrition and allergens.
5p Carrier Bag Charge to be
Introduced from October 2014
supported by
Guidance on glitters and
dusts for decorating food
The Food Standards Agency would like to remind food businesses of the legal
requirements on dusts and glitters for food decoration. The guidance applies to
food that is prepared at home as well as to commercially made products.
Key points:
-
Permitted additives should be clearly labelled
-
Labels describing glitter and dusts as ‘non-toxic’
does not necessarily mean the products are safe to consume.
-
Glitters and dusts claimed as ‘FDA approved’ does not necessarily
mean they comply with EU legislation.
-
When ‘for food contact’ should be on the label – Read more online
-
When to contact your supplier?
Food businesses, retailers of cake decorations and home bakers are advised to
contact their supplier if they are unsure as to whether a dust or glitter is fit for the
purpose for which they intend using it, and meets the requirements of the relevant
legislation. If product labelling is not clear they may wish to obtain the following
information in writing from their supplier:
Please refer to the following link for the full requirements.
www.food.gov.uk/news-updates/news/2014/may/glitter-and-dust#.U3JfNfldUqI
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