February/March 2014 The 2014 World Scotch Pie Champion is... The Kandy Bar! supported by Also inside…photos from the Glasgow Presidential Dance www.scottishbakers.org contents Message from the Chief Executive 1 Training Success Stories Message from the President 2 Scottish Bakers Export Group 17 Scottish Bakers Member Benefits 18 Croghnut Project 19 Tiptree World Bread Awards 19 National Doughnut Week 20 Sourcing for Growth 21 New Associate Members 22 Calendar of events 23 Scottish Baker of the Year 2014 23 News 3-4 Scotch Pie Awards 5-8 My experience becoming World Scotch Champion A VERY WARM WELCOME TO OUR NEW MEMBERS: Café V8 Pie Bobs Bakery & Takeaway The Orchard (Biggar) Limited 9 Social Media Success 10 New Pie Campaign 10 Tasty Careers in food and drink 12 Scottish Bakers Glasgow Presidential Dance 2014 13-14 15-16 Message from the Chief Executive Firstly let me say a really big thank you to everyone who contacted me with their best wishes regarding my recent illness. I had never expected to spend Christmas Day in hospital and am now well on the mend. It has been a busy period organising the World Championship Scotch Pie Awards, we were delighted with the highest attendance ever, and this combined with the record number of entries made for a fantastic awards ceremony. I would like to say a really big thank you to Bako Northern & Scotland for their continued support which enabled us to make it a special day for all concerned. Alan Clarke Chief Executive “ We were delighted with the highest attendance ever, and this combined with the record number of entries made for a fantastic awards ceremony. ” 1 This year’s Glasgow Dance was a great event. Michelle McManus was an excellent compere and a great performer. The Red Hot Chilli Pipers were amazing and the whole event was a great success. The 400 people that attended had a fantastic night! We are now well advanced in our plans for this year’s conference and Scottish Baker of the Year Awards 2014. As well as the 6 product categories:- morning rolls, scones, bread, cake, savoury and biscuits, we have added two new categories. These will be for bakers who are eligible to enter the Scottish Baker of the Year Category. Bakers will be able to choose one of the following categories:- Innovation of the Year, Marketing Initiative of the Year and Scottish Baker of the Year. We have now written out to a number of bakers to gauge interest in our new Export Group. This will provide advice and support to bakers who are currently exporting or who wish to export. It will also provide access to staff on the ground who will be able to assist those who want to enter a new market or build on their existing exports. The new food and drink export plan will be launched by Richard Lochhead MSP Cabinet Secretary for Rural Affairs. In partnership with Scottish Development International and 4 other Trade Associations we have committed financially to this for 5 years which will enable us to recruit additional staff who will be based in the countries that bakers are hoping to export to. We are looking forward to launching Scottish Baker of the Year 2014 and will be sending out all of the entry forms and posters in time for our launch on the 26th February 2014. Good luck to everyone that enters and I hope the winner is the Scottish Bakery sector as a whole. supported by Message from the President Firstly let me wish all of our members a Happy New Year. 2014 is an iconic year for Scotland as we welcome sportsmen and women together with their supporters from all over the world to Glasgow for the Commonwealth Games and to Gleneagles for the Ryder Cup. We also have the issue of Scottish Independence and it’s important for bakers to understand the issues concerning their business, as well as their own personal views. Gordon McGhee President of Scottish Bakers and Managing Director, D McGhee & Sons Ltd Many congratulations to Stephen and Rona McAllister of The Kandy Bar in Saltcoats for being crowned World Scotch Pie Champion 2014. There were a record number of entries this year and our Guest Judge Les McKeown of the Bay City Rollers proved to be a big hit!! Also many congratulations to Kerr Little of the Little Bakery in Dumfries for winning the MacLean Cup. Finally congratulations to all of the winners, it was great to see the pride that butchers and bakers take in their products and to see the delight on all of the winners faces. We have just had a fantastic Glasgow dance where 400 bakers, suppliers and their partners and friends had a fantastic night. The support from the trade as always was fantastic and we were well entertained by Michelle McManus, the Red Hot Chilli Pipers and a great disco. Well done to everyone on the organising committee for putting together such a great night. A big thank you to all of the suppliers who donated raffle and auction prizes raising £7,425 on the night. As I move into the last few months of my Presidency I am delighted to see Scottish Bakers go from strength to strength. We have our new head office in Dunfermline and are starting a refurbishment programme on Atholl House which we will rent out later in the year. “ As I move into the last few months of my Presidency I am delighted to see Scottish Bakers go from strength to strength. ” We are now busily planning this year’s conference and we are delighted to welcome back Mich Turner from ITV's Britain's Best Bakery as a speaker and host of the Scottish Baker of the Year Awards 2014. We are launching this year’s competition on the 26th February with a ‘bake off’ at the current Scottish Baker of the Year's bakery Stephens in Dunfermline. Andre Sarafilovic will be joined by Mich Turner and a host of local celebrities for our official press launch of this year’s competition. I attended a special evening that Stephens Bakery hosted for all of their staff to celebrate winning the Scottish Baker of the Year title. It was very impressive seeing the pride that each person took in their job and at being recognised as the best in Scotland. We have our 40 Group visit to IREKS and Rondo taking place in the first week of April and we are delighted that this has filled up very quickly. The opportunity to see two world class companies as well as bakeries and spend time at the highly acclaimed Richemont Bakery School is a fantastic opportunity for everyone involved in the trade. I am also excited about the establishment of our first ever Scottish Bakers Export Group. We have partnered with the Scottish Salmon Producers’ Organisation, Seafood Scotland, Quality Meat Scotland, Scotland Food and Drink and Scottish Development International to develop a new export strategy for Food & Drink. As part of this we have committed to financially support the recruitment of staff who will be placed in the countries where we believe that bakers and food and drink producers have the best opportunities to grow their business. This has just received ministerial approval and Richard Lochhead the Cabinet Secretary for Rural Affairs will be presenting on the support that Scottish Government are giving to this at our conference in May. I will look forward to seeing you there and I wish you good luck in this year’s Scottish Baker of the Year competition. supported by 2 NEWS Mathiesons Bakery in £2m Asda contract Mathiesons has secured a new £2 million supply contract with Asda as the company moves forward after facing administration three years ago. Mathiesons Foods was created in May 2010 after Mathiesons Bakeries was acquired from the administrator in a deal supported by Lloyds banking group. The restructuring gave the company a financial platform on which to build, and Mathiesons now supplies bakery goods to a number of major retailers including Morrisons, Sainsbury’s, Tesco and Aldi. They also operate a mail order business and maintain a six-strong portfolio of retail shops, mainly in the Falkirk area. The company employs 200 staff, and turnover last year topped £8.5 million. Mathieson’s said the £40,000-per-week deal with Asda built on an existing relationship between the two firms that currently sees it supply stock to 56 Scottish stores. “This is a very exciting opportunity which will bring our products to a much wider audience,” Mathiesons sales director Lorna Love said. Asda said the move to significantly increase its business with Mathieson’s was part of its longterm commitment to sourcing the best home-grown suppliers for its store network. Food Labelling E-learning Course An e-learning course has been developed by the Food Standards Agency with the Department for Environment, Food & Rural Affairs (Defra) and the Department of Health that will provide you with a general understanding of current food labelling legislation. You can access the course at the below link or for further information contact Andrew Campbell on 01383 661 727, or alternatively by e-mail at [email protected]. http://labellingtraining.food.gov.uk/ Scottish Bakers members Fisher & Donaldson have introduced a novel way of buying scotch pies and other savoury products out of opening hours. Stag take top prize at the Herald Scottish Family Business Awards Stag Bakeries, located in Stornoway on the Isle of Lewis has added another award to their ever-growing trophy cabinet having taken a top prize at the Herald Scottish Family Business Awards. The awards, in association with Business Gateway, recognise and reward Scottish family businesses of all sizes and sectors. Stag Bakeries received the award for Rural Family Business (less than 100 employees) which recognised family businesses in rural Scotland that have made a difference and played a vital role in providing employment and wealth in the local community in which they operate. Family-owned Stag Bakeries have successfully implemented their strategy to develop offisland business by introducing new products to new markets. A new range of ambient sweet and savoury biscuits that was launched last year had a prime focus to develop off-island trade and to introduce Stag Bakeries to an international audience. Stag is now recognised as a quality Owner of Stag Bakeries Charlie Macdonald and his son Roddy. speciality food brand and has successfully gained listings with prestigious key retailers across the UK as well as overseas. The new Stornoway Water Biscuit with Hebridean Seaweed received 3 stars at the Great Taste Awards 2013, and was recognised as a Top 50 speciality product and also took the ultimate prize of Best Scottish Speciality Product 2013 and the Nigel Barden Heritage Award. “Stag Bakeries has its roots firmly embedded in the Outer Hebrides and we have been serving the Outer Hebrides communities providing them with freshly baked goods since 1968. We are however, operating in a fragile island economy and therefore to sustain growth and invest in the future we needed to diversify our product range and develop new market channels both offisland and overseas. The additional costs associated with manufacturing on a rural island means that we have to do things differently and it was priority that we developed exceptional quality niche products that captured heritage and provenance. Stag has ambitious plans to realise its potential and we have invested heavily in the company. As part of this, we are looking to develop our workforce and create employment opportunities and expand our premises to provide greater capacity for the growing demand. We have overwhelming goodwill from local people and are indebted to our loyal workforce who have been instrumental in taking our business to the next level” explained Charlie MacDonald, Owner of Stag Bakeries. Charlie was born in Kilmarnock and his parents were from Oban. “As one of the largest private employers in the Outer Hebrides, our off-island growth has made a positive impact on the island economy. We are obviously delighted by the success we have achieved with our Signature Water Biscuit with Hebridean Seaweed and having worked closely with both Hebridean Seaweed and Hebridean Sea Salt we are delighted that three local companies are directly benefiting. We hope our success will encourage other local companies to invest beyond their local markets.” Fisher and Donaldson Pie Vending Machine The family run bakery has introduced a ‘hot pie’ vending machine which has gone down a treat in the student populated town of St Andrews. Thought to be the first in the UK, the machine sells 15 different hot products including pies, bridies, sausage rolls and even bacon rolls, macaroni and stovies. The machine works just like any other vending machine, except it heats the products in a mini microwave for around a minute before dispensing the hot product wrapped in paper. 3 Ben Milne, Manager of Fisher & Donaldson, said the machine is so popular that it sells out twice a week. The bakery has seen its social media interests soar with over 13,000 likes on facebook. Ben also said that their biggest customers are students leaving the pubs in the early hours. It’s not only the students who are benefiting from this innovative approach to selling, taxi drivers are also praising the vending machine. supported by IN MEMORIAM Ian Robert Marr 9th Aug 1925 – 21st Nov 2013 Ian Marr, who died aged 88, played a major part in the baking industry and the frozen food industry in Scotland and the United Kingdom at the helm of his company Aulds based in Brisbane Street, Greenock. During the 65 years that he worked in the industry he brought much employment to Greenock and the central belt of Scotland with Aulds at times employing almost 1000 people in production facilities in Greenock, Inchinnan and Hamilton and shops throughout the central belt. Unfortunately the culmination of many ailments eventually took Ian’s life when he passed away on the 21st of November 2013. He is now succeeded by his two younger sisters Rona and Sheena, and his children Fiona and Alan. The full obituary that was published in the Herald can be read at www.scottishbakers.org/news/ ian-robert-marr-obituary Centenary Club Sectors 2 & 3 Christmas Lunch On 3rd December there was a joint Christmas lunch for the Centenary Club Sectors 2 & 3 held at Haggs Castle Golf Club. Scottish Bakers President Gordon McGhee was delighted to be a guest at the lunch along with Chief Executive Alan Clarke and Marketing and Communications Manager Hannah Strachan. Following the lunch Gordon McGhee gave an overview of McGhee’s Bakery and even brought along some complimentary freshly baked potato scones. Alan Clarke presented to the group about how Scottish Bakers are working with members to raise the profile of the bakery industry in Scotland. On 23rd January, the Scottish Bakers Board held the first meeting of the year at Bakers House. This was the first Board Meeting for 3 of our new Board Members Graeme Ford, Linda Hill & Dee Scott. Following on from their recent positive trading results statement, Macphie, the UK’s largest independent added-value food ingredients manufacturer, have today announced a restructure of their Executive Board. From April 1st after 18 years as Chief Executive Officer, Alastair Macphie will become Executive Chairman and Andrew Underwood currently Sales and Marketing Director will move to a new role as Managing Director. Alastair will remain fully involved in the business, but will focus on longer term initiatives such as future manufacturing plant requirements, building closer links with Strategic Partners, employee engagement and corporate social responsibility, all of which are vital for the continued success of this family business. Alastair will continue to oversee the Glenbervie Estate and Farm, where a new wind farm will be established during 2014. Outside of Macphie he will retain his role as a Board member of Scotland Food and Drink. Andrew who joined the Macphie Board two years ago from Authentic Foods, working previously with Brakes and Coca Cola, will be tasked with the continued development of Macphie as a leading supplier to the Foodservice, Bakery and Food Manufacturing markets both in the UK and Internationally. Macphie announces Board restructure Speaking today Alastair said “The restructure will give a greater focus to both our forward investment plans, as well as the operational challenges we face in today’s competitive global food market. From his previous roles in the food industry in both manufacturing and retail, Andrew has exactly the right mix of skills, experience and drive to ensure the continued development of Macphie and achieve the challenging growth targets set out in our corporate plan.” Andrew added “I am delighted to take on this exciting new role and build on the strong reputation Macphie has in the market for Quality, Innovation and Service. Our key challenge will be to balance the continuing uncertainty of raw material availability and costs with driving greater efficiencies in our plant and process capability, whilst maintaining a continued commitment to being at the forefront of new ingredient technologies and product development” Also joining the Main Board as Non-Executive Directors are Di Walker, Executive Chairman of Karro Food Group and Peter Farquhar former Chief Executive Officer of Dorset Cereals. BUSINESS FOR SALE AS A GOING CONCERN Aberdeenshire supported by Left to Right: Andrew Underwood new Managing Director and Alastair Macphie new Executive Chairman. A long established bakery business is for sale in Aberdeenshire. The reason for the sale is pending retirement. Unique brands, excellent GP and customer base including ASDA, BOOTS, JOHN LEWIS. Growing export markets. For further details email [email protected] or phone 07768686330. Alternatively contact Hannah at the Scottish Bakers office on 01383 661 726. 4 The Sc We’re delighted to announce that the winner of the 15th World Scotch Pie Championship is The Kandy Bar of Saltcoats making them THE WORLD SCOTCH PIE CHAMPION 2014. Awards On 15th January 2014, over 200 hopeful bakers and butchers attended the 15th World Scotch Pie Awards Lunch at the Carnegie Conference Centre in Dunfermline. Following the busiest judging day ever with a record entry of 100 butchers and bakers entering some 525 pies, pasties, sausage rolls, bridies, savouries and for the first time Apple Pies into the competition The Kandy Bar of Saltcoats can truly be proud to have produced the best Scotch Pie in the world. 1st runner up for the Scotch Pie category was Murdoch Brothers Butchers in Forres, and 2nd runner up went to last year’s world champion J B Christie. For the first time this year, shortlisted winners were not informed as to how many awards they had won, and as a result the anticipation in the room was higher than ever. The winner of the MacLean’s Cup for the best overall savoury product went to the Little Bakery in Dumfries. The following bakers and butchers received the diamond awards in each category; DIAMOND WINNERS Bridie Steak Pie Fish Savoury Football Pie Cold Savoury Vegetarian Savoury Thomas Johnston Quality Butchers, Falkirk Brownings the Bakers, Kilmarnock for ‘Killie Pie’ Sausage Roll Nicolls Rosebank Bakery, Dundee 5 Brownings the Bakers, Kilmarnock The Little Bakery, Dumfries for Sweet Pepper & Chicken Savoury Hot Savoury Mr C’s Hand-Crafted Pies, Newburgh for Haggis, Neeps & Tattie Pie Crombies of Edinburgh for Salmon, Prawn & Dill Pie Hendersons of Hamilton for Veg Curry Pie Apple Pie Boghall Butchers, Bathgate for Bramley Family Apple Pie supported by Stephen McAllister from The Kandy Bar said “I am delighted! To have been given the ultimate accolade and to be able to call our pie the WORLD CHAMPION as judged by a panel of experts is just fantastic. This award is proof that The Kandy Bar team are the best in the land. I am really looking forward to the year ahead and to selling more of our winning pies than ever.” Recognising the “great and the good” in this way rewards excellence and raises the bar in the industry” says head judge Robert Ross who has, for many years now, overseen the judging process to ensure only the best pies are recognised and that only the best of the best is crowned world champion. Alan Clarke of Scottish Bakers, said “Once again we have brought together the best pies and baked goods in the land and today we can really celebrate the achievement of our hard working butchers and bakers. My heartfelt congratulations go to our winner, and indeed everyone today taking away a prize, they are all winners in my book.” The competition is run by Scottish Bakers and the Scottish Federation of Meat Traders. Alan Clarke and Douglas Scott, respective Chief Executives of both Associations were impressed with the overall standard of the products and gave thanks to Bako Northern and Scotland who have sponsored the competition. Watch Judging Day and Awards coverage here http://scottishbakers.org/news /world-scotch-pie-champion2014-has-been-crowned. supported by 6 My experience of becoming the World Scotch Pie Champion 2014 An interview with Stephen McAllister from The Kandy Bar 1. What has changed since you were crowned World Scotch Pie Champion? I have entered the Scotch Pie Awards for 14 years, so it feels genuinely overwhelming to finally have taken the top prize. I hoped to win every year and to finally do it is a lifetime achievement. The reaction from my peers in the industry and my family, friends and customers was incredible. This year I really enjoyed the suspense of not knowing how many awards I would receive. I was sitting on the edge of my chair until the last second. I also loved how the products were mystery shopped as this fed my enthusiasm to win. I’m very proud that we not only provided a world class product for the judging day, but we provide a world class product in our shops every day. 2. What did you do after the ceremony? When I arrived home after the ceremony I searched ‘Scotch Pie Champion’ online and saw my face all over the news websites including the BBC. The following day I bought all my local & national papers and they all mentioned our win. It was a surreal experience. I will admit that receiving the accolade is more than enough – everything else is an extra. 3. How did your staff react? All the staff at The Kandy Bar were elated and excited that they produce a world champion product. There has been a buzz amongst the staff since the announcement. The bakers are proud to make the world’s best scotch pies and the sales staff are proud to be selling them. Even our town of Saltcoats is buzzing, and regular customers have even ‘fist-bumped’ me on the street. The reaction was equally as positive in West Kilbride and Kilwinning where our other shops are located. I was invited onto local radio station Irvine Beat FM for a lunch time interview, and it was great fun and an excellent PR opportunity for our business. 4. How has winning affected your sales? Immediately after we won, I phoned my supplier to order 50% more pie meat so we could keep up with the demand the following day. The Friday following the announcement, our sales were up 60% and on Saturday up by 70%. Sales of other products have also increased by about 5-10%. Across all 4 of our shops, scotch pie sales have increased more than 40% overall. 5. What is the history of The Kandy Bar and your involvement? In 1929 the McAllister’s opened a bakery in Saltcoats. My great grandfather was also a baker in Dalry so I am a 4th generation baker. My father left the business in 1961 and bought a sweet shop and called it The Kandy Bar. He had a second hand hot plate in the shop and used it to make scones on the weekends. Soon after that, bakery products became extremely popular and he expanded the sweet shop into a restaurant and bakery. During the 70’s the business thrived and they purchased the flats above the shop. The bakery became the biggest part of the business, alongside a coffee shop, take-away & deli. The Kandy Bar became a one-stop-shop for their customers. I was my father’s apprentice and I watched the business grow from 3 people to 82 people and from one shop to 4. In 1991 I became the sole proprietor of The Kandy Bar and run the business with my wife Rona. 9 Back in November you were visited by the Scottish Bakers President, Vice President, Immediate Past President and Chief Executive as part of a trip around Southern Scotland. How did you feel about this visit? I thought it was fantastic that they took time out of their busy schedules and the running of their own businesses to visit us. To be honest, we treated it like a mini royal visit! I was able to show them around the premises and facilities and we spent time talking about common problems and solutions we faced. It was great to feel like Scottish Bakers really wanted to be involved in our bakery and genuinely want to help us in any way they can. It was great to have some face to face discussion and in my opinion these visits are an excellent idea. supported by SOCIAL MEDIA SUCCESS Like many other bakers, The Kandy Bar is no stranger to Facebook and Twitter activity, and this has only increased the publicity they have generated by becoming the 2014 World Scotch Pie Champions. The Kandy Bar uploaded photos of their feature newspaper articles, photos of their bakery and their products and posted them on social media. They excel at interacting with their customers and the press. Their existing profile on social media gave them a fantastic scope to build upon their followers. Rona McAllister spends a considerable amount of time building The Kandy Bar’s social presence and is constantly populating their pages and using events and occasions to promote their products such as Burns Night and the 6 Nations Rugby. The Kandy Bar are a great example of how a bakery can use social media to engage with their customers, peers and the press Carol Brings a ‘Smillie’ to Scots’ Faces with New Pie Campaign Glasgow lollipop lady, Dorothy Gaffney, was surprised with a tasty pie by Scottish celebrity Carol Smillie to launch a new campaign celebrating pies Carol Smillie brought a touch of Blue Monday cheer when she surprised one special lollipop lady with a warm, tasty treat as part of a new campaign to celebrate the humble pie. Traditionally the most depressing day of the year, Dorothy Gaffney’s Blue Monday was brightened when she was presented with the smiling pastry delight from local butcher Alex Christie, after a hard shift shepherding pupils safely into Garscadden Primary and St Brendan’s Primary schools. Pie fans across Scotland are being encouraged to follow Carol’s lead and treat deserving friends, family or colleagues who work outdoors in the chilly January weather. Butchers and bakers across Scotland are also being urged to reward unsung heroes in their local communities with a tasty pie. The campaign - a collaboration between industry bodies Quality Meat Scotland, Scottish Bakers and the Scottish Federation of Meat Traders Association – will be running in butchers and bakers up and down the country to encourage consumers to beat the chill and the January blues with a piping hot pie. Posters pitching the meat treats as ‘Warm and Tasty – Wrapped up in Pastry’ will be tempting shoppers’ taste buds. Carol, the smiling face of the campaign, said: “What better way to warm you up and cheer you up on a dreary day than a piping hot pie? It has become an iconic food in Scotland and you can’t beat the combination of golden pastry and tasty meat filling for a treat – a steak pie is my personal favourite. People like Dorothy are working outside in all weathers at this time of year and we’re calling on butchers, bakers and consumers to recognise deserving members of their local community and put a smile on their faces with a pie.” supported by 10 Tasty Jobs has been designed to enhance the employability skills and local job prospects of unemployed people of all ages. It provides active relevant to local employers. Tasty Jobs will help Scotland’s food and drink local area, equipped with the basic skills and competencies relevant to individual businesses. Brokered through the Scotland Food & Drink Skills Academy, the initiative operates at no cost to your business. Skills Development Scotland’s Employability Fund supports the training of potential recruits, both young people and adults, who are seeking employment and valuable work experience. TASTY JOBS SCOTLAND The right staff with the right skills are right on your doorstep Lining up local people for your local jobs The training is delivered through a mix of on and off the job work experience. Importantly you decide what goes into the training but each participant will have relevant food hygiene and health & safety certification. Young People who start on the Tasty Jobs initiative will also work towards the new which you the employer, will be integral to, assessing their workplace performance, therefore enhancing their job prospects. At the end of the training placement, your business is free to decide : · to offer employment to some or all of the trainees · to retain future contact details of a selection of trainees wit a view to filling future vacancies · no costs, no risks, no obligations · trainees are selected from a pool of individuals interested in a career in the food and drink sector · the training period allows you to evaluate each trainees commitment, attitude, suitability, capability and potential · trainees will have experienced your working environment and culture so are more ready to demonstrate long-term commitment should you make a job offer T: 0845 644 0558 E: [email protected] WWW.SFD-SKILLSACADEMY.CO.UK WWW.OURSKILLSFORCE.CO.UK Scottish Bakers Glasgow Presidential Dance 2014 On Saturday the 1st February over 400 guests attended the Annual Glasgow Dance at the Crowne Plaza in Glasgow. Michelle McManus was the compere for the evening and quickly won over the whole room. She introduced Scottish Bakers President Gordon McGhee to give his last address at the Glasgow Dance as President, followed by Chief Executive Alan Clarke who gave an update on the activity of Scottish Bakers. Michelle used her wit to raise an incredible £7,425 in the raffle and auction in aid of the Scottish Bakers Benevolent Fund. Thanks to every company that donated prizes for the auction and raffle. The final auction prize was a retro scooter bike donated by EasyRecruit and as you can see it was quite a hit. Michelle then performed a few songs then handed over to the Red Hot Chilli Pipers who gave a tremendous performance which wowed the crowd. You can browse and purchase photographs from the night by following this link www.scottishbakers.org/glasgowdance2014 13 supported by supported by 14 TRAINING SUCCESS STORIES Good work secures modern apprenticeship for Callum at Goodfellows of Dundee A work experience placement has led to a Modern Apprenticeship for Dundee teenager Callum McKay. The 17 year old was part of a Skills Development Scotland (SDS) employability programme, delivered by city training providers The Shore on its ‘S’ Word project. Callum achieved accreditations in health and safety, first aid and food hygiene when he was there. The Shore’s Moira Ritchie said: “Callum overcame issues and became a peer mentor. He supports a boy with dyspraxia and social awareness issues and helps him to attend community groups. He was part of our ‘S’ Word cooking group, ran healthy eating sessions and discovered a talent and a love of baking.” Callum did three months work experience at the Shore’s community cafe. Border Biscuits see 20 staff achieve Scottish Vocational Qualifications through Scottish Bakers Goodfellow’s Bakery was able to help Callum put that talent to good use following a 12 week work trial. Their factory manager Rob Sinclair said: “Callum impressed us from the start by making a very good first impression. He showed a real willingness to learn, fit in and become part of the team which is very important.” Callum now has a five year bakery apprenticeship and said: “I am enjoying my apprenticeship and am working on making pies and bridies at the moment. I am looking forward to learning more.” A new food and drink industry hub is now live on Our Skillsforce. It sets out the key services available to support your business, as well as advice on how you can recruit the right person, develop your workforce and improve their management skills. The ‘industry hub’ brings together all the content on the food and drink sector into one place. Visit Our Skillsforce and check out the food and drink hub for yourself: http://www.ourskillsforce.co.uk/food-and-drink-hub/ Recognition of achievement at Jempson’s Superstore Ben Vaughan from Jempson’s Superstore in Peasmarsh, East Sussex has recently been awarded IPQ Level 3 as recognition of his specialist baking industry skills. Stephen Jempson co-owner of the family owned independent supermarket group said ‘we have been working with National Bakery Training for 6 years now, and have found their training courses suit the needs of our business’. He continued ‘Ben is the first candidate to achieve the IPQ Level 3 with us, so congratulations to him and all those at National Bakery Training for their help and assistance’. Henry Jefferies a Training Advisor for National Bakery Training added ‘Ben has done a good job with very good evidence and written work, he has developed his skill and has been a good guy to work with’. Ben Vaughan concluded ‘I’m delighted to have completed my Level 3 IPQ, and wish to take it further’ he continued ‘baking has been an interest since childhood and I’m glad that I have found a job within the industry’. Stephen Jempson, Ben Vaughan and Henry Jefferies (Training Advisor) 15 Jempson’s has been baking bread at their Peasmarsh store since 1935. Above: Jim McCormack (Scottish Bakers Training Advisor) with achievers from Border Biscuits' Tracy Le Cheminant Linda Tierney Clare Park Ian Taylor Karen Chapman Gordon Forrest Gillian Loch Kevin Coughlan Kris Reid David Wallace Christopher Masterson Sean Kerr Diane Gibson Stacy Gibson Angela McNair Jim Telfer Elaine Bone John Dick Paul Gibson Andrew Martin supported by NATIONAL BAKERY TRAINING 5 Certificates Presented at London Bread and Cake “ When I am in the Bakery talking and asking about issues, there is always the question “when is Henry in”, such is the enthusiasm and positive attitude it has brought to the staff. They actually ask me for advice, information and to explain aspects of the baking process. I do however consider the greatest achievement is that these people will Dariusz Wojcik now remain within the Bakery industry and that as they I am very proud that progress their careers they will use this knowledge at the I have achieved the next job as better bakers. Those participating in the course have enthused others to apply this year, and those who have qualification. I have learned new skills not yet developed the English and Maths skills have asked and have a better for the company to provide training sessions with other government providers, which we will do this year so as next knowledge of the business. year they can enrol on this extremely worthwhile and beneficial Apprenticeship programme. “ “ David Hall, London Bread & Cake beneficial. I feel I have learnt a lot about the bakery It has provided me industry and how this fits into my job role. with a great investment for my future and I would like to think that the opportunity I have been given can be given to many other people. I really enjoyed the course. happens to them during the processes we carry out in the bakery Piotr Zurek Left to right - Bobby Cooper, Jamie Daniels, Piotr Zurek, Henry Jefferies (Training Advisor), Yancey Rene & Dariusz Wojcik At London Bread and Cake we were asked by David Hall to concentrate on the knowledge and the processes within the bakery. This we have done and found that the candidates have been very diverse in the support they have needed, they all have different qualities and skills. We have nurtured and developed these skills in each candidate, to ensure that each candidate has received the correct training methods to enable them to achieve the Apprenticeship Qualification. It has been a pleasure working with David and his team and long may it continue. Henry Jefferies (Training Advisor, National Bakery Training) Bobby Cooper Due to completing the Apprenticeship qualification I know that my maths and English skills have improved and I have a much greater understanding of the stages from raw ingredients, through to Jamie Daniels the finished I have more pride in my work products. and the products that I am Great course making. I found the maths and great and English challenging but assessor. Yancey Rene I have enjoyed the practical units more than the understand theory units but I can see how they have all helped me have a much better understanding of the ingredients, what happens to them during the processes we carry out in the bakery Dutsons Bakery Henry Jefferies, representing National Bakery Training, has been doing some great work with Dutsons Bakery helping candidates to achieve level 2 certificates and progressing them to level 3. John Dutson describes “Dutsons Bakery is a family bakery that has been running for over 34 year by myself and my wife Dee. Our son took a keen interest in the bakery from a very young age and now Dee and John Dutson, Curtis runs the bakery with us. Dee and I decided to take on a young Stevens (Candidate completed apprentice to take some of the pressure off and allow us to have a level 2 and now doing level 3) and Henry Jefferies (Training Advisor) little time away from the bakery. Curtis Stevens started with us in June 2012, as a very shy 16 year old. With the time, attention and guidance that Henry Jefferies, his training advisor spent with him, Curtis has gained extensive knowledge, practical skills and confidence. We have provided him with the practical skills we use to complement the training received by National Bakery Training.” Curtis states “The training that I received from Henry, John and Ian has provided me with the solid basic knowledge and skills I needed to become a baker. It has also given me so much more selfconfidence and increased my commitment to the company and to progress with the training onto my Advanced level 3 Apprenticeship. I am very proud of my bread skills and the products that I make. Dutsons like to experiment and develop my ideas to promote to our customers. Because of my increased confidence I have developed my own new product and started production to sell to the customers. It’s an all in one roll, consisting of a basic soft roll, sliced onion, chopped cooked sausage, red or brown sauce, that is then baked to perfection in the oven. We are yet to decide on a name of it, but we might do a promotion and get our customers to come up with the name.” Irwin’s Bakery Achievers Receive Certificates Niall Irwin (Technical Director), Colin Wilson, Emmanuel, Timmy Wilson, Martin O Neill, Damien Hatton, Dennis Cairns, David Holmes ( Operations Manager ). Henry Jefferies comments “Curtis is very hard working and always completes the work set on time, shows great commitment to learning and development. It has been a pleasure to see him grow from a shy 16 year old into the young man that I still have the pleasure of teaching, while he works towards the completion of his level 3. The commitment from John, Dee and Ian to Curtis has been superb and they can now see the benefits, as they are able to take some well-deserved time off. supported by 16 Scottish Bakers Export Group India Trade Mission Report by Alan Clarke I recently attended a Scottish Development International Trade Mission to Mumbai and New Delhi in India. This was to explore potential opportunities for bakers to enter this massive market or to build on their existing offer. It was very impressive to see Walkers, Deans and the Shortbread House of Edinburgh's products on the shelves of supermarkets and being served in some of the best hotels in India. India is a complex and challenging market with one of the largest and fastest growing economies in the world. In the past, business opportunities existed only in the major cities of Mumbai, Delhi and Bangalore but this is now increasing to another 6 emerging cities across India. ATTENDEES OF THE INDIA TRADE MISSION The Indian economy increased significantly Scottish Salmon Producers Organisation - Scott Landsburgh in the early nineties and this triggered the Seafood Scotland - Graham Young growth of a rapidly expanding consumer Scottish Bakers - Alan Clarke Scotland Food and Drink - James Withers class. Whilst there is evidence of high rates Loch Duart - Lawrie Stove of overall growth it continues to be unevenly distributed. As well as a fast growing economy MacLeans Highalnd Bakery - Mr Adam Barbour The Scottish Deli - Mr Alec Cruickshank India benefits from strong spending patterns, Mackies of Taypack - Mr Ronnie Wilson a democratic set-up, wide use of the English language, and an ever changing and growing consumer base. The International Monetary Fund continues to project strong growth for India, there is a continually growing population which is predominantly young, with 55 per cent of its 1.2 billion people under the age of 25. The size of India’s middle class population was estimated by McKinsey in 2007 at 250 million and forecast to grow to 583 million by 2025. During the visits we had the opportunity to go to some of the major retailers and to meet importers and buyers interested in high quality Scottish Bakery products. In India, Scottish products are perceived to be of the best quality and people expect to pay a premium price. A packet of shortbread could sell for the equivalent of £2.50, whereas the locally produced most popular biscuit in India would sell for the equivalent of 5p. There were a number of examples where UK companies had established joint ventures with Indian companies and were now producing there products in India. This in-country production has had a major impact on price due to low wage rates and therefore means that many of these premium products are now affordable for many more potential consumers. Scottish Bakers is launching its very own bakery Export Group. Over the last three years Scottish Bakers has been actively involved in assisting to develop the new Food & Drink Export Strategy for Scotland in partnership with Scottish Development International (SDI). The purpose of this strategy is to support food and drink producers in Scotland by assisting with the development of new market entry plans for exporting, in addition to growing existing export operations. As part of our commitment to this strategy Scottish Bakers will make a financial contribution for the next five years in partnership with SDI and other food and drink associations in Scotland. These contributions will enable the recruitment of in-market specialists who will be based in each of our priority markets. To ensure that bakers can maximise this resource we are setting up the Scottish Bakers Export Group which will offer bakers the opportunity to engage with likeminded businesses and to learn from each other in a non-competitive environment. Members of the group will get access to services including: • Advice on starting out and conducting sustainable exporting • Gain practical tips and advice on realising export potential • Signposting to sources of confidential advice and funding • Identification of suitable markets In India there is a high amount of red tape, strict import rules and regulations, complicated distribution & storage issues and a lack of refrigerated transport and storage facilities. • Assistance in develop your own export strategy For bakers wishing to consider this market it's important to identify a high quality importer with strong distribution links who is currently selling products into the main retail and food service companies. The retail market is primarily made up of "mom and pop" stores which are not the target market for imported goods. Most imported goods are sold in higher quality supermarkets and speciality shops, therefore it is important to differentiate your product from the competition as there are not many routes to market. This means that for example, a packet of shortbread needs to stand out in order to effectively compete and many companies use in store demonstrators to promote their product as many consumers are experiencing them for the first time. • Access to staff based in key export markets We are now establishing a Scottish Bakers Export Group and we will be joining a number of bakers who are exhibiting or taking part in a learning journey to ‘Gulfood’ in Dubai later this month. We also plan to have a presence in a learning journey to ‘Food Hotel Asia’ in Singapore in April this year. Richard Lochhead MSP the Cabinet Secretary for Rural Affairs is launching the new Scotland food and drink export strategy shortly and he will mention this in his presentation at our conference in May. • Awareness of and access to international exhibitions and learning journeys To find out more about the Scottish Bakers Export Group please contact contact Andrew Campbell on 01383 661 727, or alternatively by email at [email protected]. . 17 supported by SCOTTISH BAKER MEMBER BENEFITS Scottish Bakers Office Supplies Scottish Bakers offer competitive pricing and online ordering for a wide range of stationary and office supplies. Access the Scottish Bakers Online Store at www.scottishbakers.org/onlinestore Why use Scottish Bakers Office Supplies? • One-stop-shop • Competitive pricing structure • Scottish based company • Corporate partner of MacMillan Cancer Support Charity Employment Law and Health & Safety Advice Round the Clock Telephone Advice FREE for Scottish Bakers Members! This is for any query relating to HR or Employment Law no matter how routine. It’s better to get advice on a situation before it turns into a problem and Peninsula Advisors are experienced in dealing with all the issues that businesses face. The service is available 24 hours per day, 7 days per week and there is no limit on the number of times you call – please make good use of it. To use this service call 0844 892 2772 quoting your Scottish Bakers Member user code. supported by Scottish Baker Utilities Get a better deal on your energy, water and telecoms How much does the service cost? The service is absolutely free to Scottish Bakers Members How can Scottish Bakers Utilities provide this as a free service? Unlike other cost saving services who will charge you a percentage of your savings, Scottish Bakers Utilities will receive a commission from the supplier that you choose. We are totally impartial and not tied to specific suppliers. Will there be any interruption of service? No, the process is a seamless transfer from one provider to the other. Will I have to spend time contacting suppliers? No, we will contact all the major suppliers for you and provide quotes to find the best market rates available. What happens if I am currently in a contract? Let us know the renewal date of your contract and we will contact you nearer the time and provide quotations. How do I start saving with Scottish Bakers Utilities? Phone 07762 945 281 or email [email protected] with a copy of your renewal notice along with your most recent bill and Scottish Bakers Utilities will provide you with quotes and a breakdown of the savings. What happens when my contract with a provider recommended by SB Utilities is just about to finish? We will know the renewal date and will automatically analyse your situation and recommend the best option to go forward. To tell us your renewal date go to www.instant.ly/s/FY6br FUNDING CALL The Scottish Biofuel Programme has agreed to provide £15,000 worth of consultancy to qualifying* Scottish Bakers members who want to evaluate and develop opportunities in biofuel and bioenergy. The deadline for applications is 28th February 2014. Successful applicants will obtain funding for projects delivered by one of the Programme’s appointed bioenergy and engineering consultancies or research partners. Projects will help companies identify and develop opportunities to convert their organic waste or by-products into biofuel, thereby addressing a disposal problem whilst simultaneously producing a source of renewable energy. The Programme has a framework of leading bioenergy and engineering consultancies that include E4tech (UK) Ltd, SLR Consulting Ltd, Ramboll UK Ltd, RPS Ireland Ltd and Zebec Biogas Ltd, working alongside its research partners. An award can fund one of our consultancies to deliver the following types of project: • Initial commercial and technical feasibility studies • Detailed market and supply chain analysis • Detailed economic evaluation and/or modelling & business case development • Specification and tender writing • Project planning To discuss an award application contact the Scottish Biofuel Programme on 0131 455 2217 Download an application form and guidelines www.biofuels-scotland.co.uk/support 18 National Vocational Qualification inspires Lewis Freeman to undertake a 'Croughnut Project' in Dunns Bakery Lewis Freeman achieved his National Vocational Qualification (NVQ) through National Bakery Training and it resulted in him developing a ‘Croughnut Project’ which he explains below. I remember first hearing about Croughnuts on the radio and remember thinking, ‘deep fried croissants’ what’s not to like? I presented the idea to my Dad who was slightly sceptical, but after talking to my training advisor Henry and realising that this could be included as part of my NVQ, he seemed much more interested. I started off with a little internet research, looking at new articles and the hype surrounding them in America and pictures of how other bakeries has made them. I then took all this information and decided to try out with three different pastes. I used bread croissant, French croissant and Danish pastry to see which one worked best. The best result was from the French croissant paste. I then needed to decide on the fillings and flavours. For this I spoke with our shop staff about what they thought would sell the best, as well as our cake decorator as he has a lot of experience in the patisserie world. The final choices were: Jam & Sugar – this was to create a solid benchmark between Croughnuts and doughnuts Apple & Cinnamon Sugar – This was a slightly more exciting filling than the typical Jam it was inspired by Apple Fritter doughnuts that I made at Warings Bakery (here I worked part time). Glaze & Lemon Drops – This was an Amercian-style glaze that is placed on when the Croughnut is hot, and sets very thinly and crisp. As for the lemon drops, I wanted something to make them look a bit more exciting, and avoiding the normal hundreds and thousands these where a nice choice, plus we had no other use for them! Custard & Icing Sugar – These where a favourite of mine, a ring of custard piped around the inside, topped with icing sugar (plus sweet snow to ensure the icing sugar did not melt). Ideally I would have used patisserie cream, however we did not want to have to refrigerate them in the shop. The initial responses to the Croughnuts were positive and although they don’t quite outsell our existing doughnuts, they are not far behind. I used Facebook and twitter to talk about the Croughnuts to raise awareness that we would be selling them, as well as making a poster to go in the window. I used the paid advertising feature on Facebook which cost around £10. The production of the Croughnuts was then handed over to the Confectioners and was fitted into their production routine, available only on weekends. I really enjoyed using my NVQ training to complete this Croughnut project and I hope to do more like it in the future. Rise to the Challenge the Tiptree World Bread Awards are back! Dust the flour from your hands and make sure you are ready for the Tiptree World Bread Awards 2014 www.worldbreadawards.com, now open for entries. Launched for the first time in 2013, the awards are open to professional baker and home-baker, old and young, and seek to celebrate the rise and rise of the British passion for bread. We buy an astonishing 12 million loaves every day. And more than half the population baked their own bread last year. Judges for 2014 include Frances Quinn, winner of the Great British Bake Off 2013, Jack Prince, 19, of The Pocket Bakery and Charles Geary, known in the industry as Mr Bread and winner of more than 4000 bread-baking awards. Chairman of the Judges is Stephen Hallam, Master Baker, and Managing Director of Dickinson & Morris. The awards close to entries on 31 August 2014 and the judging will take place in September. The winners will be announced in October at a harvest supper-style ceremony at St John’s Hyde Park, and the overall winner will receive a cheque for £1000. 19 supported by Sourcing for Growth NEW ASSOCIATE MEMBERS Linking Up Scottish Food Producers Sourcing for Growth is all about linking up Scottish food producers with manufacturers interested in sourcing Scottish raw materials. We are also helping to match up companies interested in sharing resources such as; equipment, processing capacity, transport, etc., as well as their skills and experience. SAOS, Scotland’s leading expert organisation in food and drink cooperation and collaborative supply chains, is delivering the Sourcing for Growth project, working closely with Scotland Food & Drink and with the support of the Scottish Government. www.sprinklesandco.co.uk “We currently deal with the UK- wide supermarkets and plant bakeries, and we have now decided to offer our enormous range of decorations, and our best prices, to Scottish bakers in smaller, more manageable pack sizes.” We help Scottish companies to • Find Scottish suppliers of the raw materials needed for their products • Pair companies with surplus resources with companies seeking those same resources Based in Cumbernauld, Sprinkles & Co are a wholly-owned subsidiary of the UK’s leading supplier of cake decorations to the UK supermarkets. They have in stock over 200 varieties of cake decorations sprinkles, icings, injectable fillings and frostings in tubes • Match up senior managers who have specific skills and expertise with senior managers in companies seeking informal and practical advice in specific areas • Link companies looking for opportunities to reduce their costs through e.g. joint purchasing, packaging, raw materials and/or shared distribution • Collaborate with other like-minded companies to enter new markets, manufacture new products and/or share ideas Expertise Exchange Club We’re helping companies’ access free practical advice from other food and drink industry businesses. Register your knowledge areas with us and we can then match enquiries/requests for assistance to people we know can help. Members of the Expertise Exchange Club not only help noncompeting business with advice but can also gain from our knowledge base and the expertise of other colleagues. A quick conversation with an industry colleague who has dealt with a similar situation could be greatly beneficial. Resource Exchange Many companies have invested heavily in plant and equipment, which may not always be used to full capacity or potential; these facilities could be made available to other non-competing companies for mutual benefit. Perhaps you have part time specialist or technical staff that could be hired on a short-term basis to help other companies? Perhaps you’re just looking for a partner to undertake a joint purchasing venture to reduce costs? We can help you find the right partner to work with and help you to develop a mutually beneficial agreement. For more information on this project please contact Andrew Campbell on 01383 661 727, alternatively by e-mail at [email protected] 21 The company have full BRC ‘A’ grade accreditation and no artificial colours, no artificial flavours, no hydrogenated fats are used in any of their products. They can deliver from 1kg to 1 tonne We are delighted to offer an all year round 10% discount on all our products (excluding current offers). This offer is exclusive to all members of Scottish Bakers JUST ENTER YOUR PROMO CODE SAMB14 BEFORE YOU CHECK OUT. We also offer Next Day Delivery and FREE postage on all order £25 and over. supported by HOW DO YOU USE YOURS? LET US KNOW TO WIN A PLACEMENT AT THE RICHEMONT BAKERY SCHOOL, SWITZERLAND WE KNOW YOU’RE CREATIVE, WE KNOW YOU’RE INVENTIVE AND WE KNOW YOU LOVE CALIFORNIA RAISINS – SO HOW DO YOU USE YOURS? WHETHER IT’S CAKES, SNACKS, BREADS, SAVOURIES OR CONFECTIONERY WE WANT TO KNOW. LOOK OUT FOR MORE DETAILS COMING SOON AND START PERFECTING THOSE CALIFORNIA RAISIN RECIPES. NEED SOME JUICY CALIFORNIA RAISINS TO GET INTO THE COMPETITION MOOD* JUST LET US KNOW. THINK RAISINS, THINK CALIFORNIA [email protected] 01753 827 650 www.californiaraisins.co.uk @calraisinsuk calraisinsuk * WHILE STOCKS LAST calendar of events 25th February Scottish Baker of the Year Celebratory Dinner with Mich Turner 26th February Scottish Baker of the Year 2014 Launch at Stephens Bakery, Dunfermline 23rd-27th February Attending and Exhibiting at Gulf Food in Dubai 24th-26th March Food and Drink Expo 2014, Birmingham Scottish Bakers, Bakers House, Unit 2 Halbeath Interchange, Kingseat Rd, Dunfermline, Fife KY11 8RY t: 0131 229 1401 or 01383 661 555 e: [email protected] www.scottishbakers.org 2nd April Scottish Baker of the Year, Judging Day 7th-11th April 40 Group Visit to IREKS and Rondo 16th-18th May Annual Conference and Scottish Baker of the Year Awards, Glasgow 23rd-25th May Craft Bakers Association 127th Annual Conference, London
© Copyright 2024 ExpyDoc