Issuu

2018 2019 Annual Report & Yearbook

ANNUAL REPORT SPONSOR

SPONSORS ANNUAL REPORT SPONSOR

STRATEGIC PARTNER

“ THIS PUBLICATION IS PART REFLECTION AND PART CELEBRATION OF OUR GREAT TRADE AND OUR WONDERFUL SCOTTISH BAKERS FAMILY.” ALASDAIR SMITH CEO

A message from our President

A message from our CEO

Finance report 06 Strategy 14 Focus on training

Events & awards

Member services 34 Governance 36

CONTENTS

ANNUAL REPORT & YEARBOOK 2018/2019

A MESSAGE FROM OUR PRESIDENT

“ IT HAS BEEN THE HONOUR AND PRIVILEGE OF A LIFETIME TO WEAR THE SCOTTISH BAKERS’ PRESIDENT’S CHAIN AND REPRESENT OUR STORIED ORGANISATION.” AS THE FULL-TIME WHISTLE SOUNDS ON MY TERM AS PRESIDENT, IT’S TIME TO LOOK BACK WITH PRIDE AND FORWARD WITH PURPOSE. From Shetland to Dumfries, Belfast to London and many places in between, it has been the honour and privilege of a lifetime to wear the Scottish Bakers’ President’s chain and serve our storied organisation. As a longstanding member, I believe deeply in our purpose, “For the Good of All”. As President, I’ve witnessed it first-hand, day in and day out across the length and breadth of our wonderful country. The work our colleagues do to engage and support one another and bring our purpose to life is quite remarkable. I wish to thank Alasdair Smith for leading with such professionalism and enthusiasm, creating a culture of positivity and togetherness. It was only some 20 months ago that Alasdair commenced the role and he has rolled his sleeves up, embraced Scottish Bakers and gotten to work fast. His determination to achieve the best for all is palpable. Getting to know Alasdair and his team during this time has been a real highlight. The reputation and future health of our association is in good hands.

My visits to our member businesses have provided a privileged insight into the integral role of bakers throughout Scotland. Bakers are part of the fabric of Scotland and serve communities with fantastic products, always with a friendly chat and a smile. There is no doubt the world is changing and we operate our businesses against the backdrop of an uncertain political climate. But we keep baking. The warmth and comfort our baked goods bring are needed more than ever before and with courage and creativity, we keep moving forward. Scottish Bakers does its utmost to represent the views of the Scottish baking industry and its professionals. For as long as this organisation has existed, its members have been supported, and during these trying times, it will be no different. I urge you all: don’t stand still. Keep baking. I also wish to acknowledge the tireless work of our trainers. They put in long hours helping and supporting bakers up and down the country. I have great respect for the dedication that they show and the knowledge that they impart.

My time as President has been incredible and there are personal thank yous to be made. To the Scottish Bakers board, thanks for your unwavering support. To the many organisers of the events up and down the country where Amy and I have been made so welcome, a very big thank you. To Amy, thank you for your spirit and willingness to join in the fun. Thanks to the conveners of the Centenary Club for their enjoyable and enlightening meetings; and thanks to Vice President Linda Hill, who becomes President in May 2020. I know she’ll take on this role with passion, warmth and energy. I’ll finish by encouraging you all to participate with Scottish Bakers in this coming year. You are the lifeblood and the future of baking in Scotland. Enter our awards, engage with us on social media and come to the conference. It’s a terrific opportunity to meet with fellow bakers, suppliers and business owners. Whatever you decide to do, make sure that you keep baking.

RONNIE MILES President

ANNUAL REPORT & YEARBOOK 2018/2019

ANNUAL REPORT SPONSOR

A MESSAGE FROM OUR CEO

“ EVERYTHING WE DO THROUGHOUT THE YEAR IS FOR THE BENEFIT OF OUR MEMBERS, AND THAT INCLUDES THE INTRODUCTION OF NEW TECHNOLOGIES AND WAYS OF WORKING THAT HAVE MADE US A MORE EFFICIENT ORGANISATION.” IT IS AN HONOUR TO WELCOME YOU TO OUR ANNUAL REPORT AND YEARBOOK. As always, this publication is part reflection and part celebration of our great trade and our wonderful Scottish Bakers family. In the pages that follow, we’ve laid out our achievements and highlighted just how much we have progressed over these past 12 months. However, I must first stress that we should not let a disappointing financial result mask the sterling work of the entire Scottish Bakers team. Time and again, they ensure we serve our membership to the best of our ability, and I am privileged to work with such committed and talented colleagues. It is through their efforts that we have implemented the new strategic framework we outlined in our last yearbook, which places members at the heart of the association – where they so rightly belong. Everything we do throughout the year is for the benefit of our members, and that includes the introduction of new technologies and ways of working that have made us a more efficient organisation. Our new member database and website delivers curated content and a secure space in which our members can engage in debate or discussion.

If you’ve not already logged in to our new website I’d urge you to do so to access the tailored support and advice. And over the coming year, we will unlock extra functionality and features to better serve your needs. This new platform allows us to quickly and easily reach out to all members with regular e-communications. This has helped us deliver more responsive information and updates with ease. Over time, we will look at how we can bring more information to you through this channel, alongside the development of our social media activity; a must-have in the 21st century. 2019 brought a renewed focus to our Annual Conference with a central theme of customer service, marketing and design. Customer service guru Geoff Ramm was a particular highlight for all who attended, and the feedback from the conference was very positive. And a memorable weekend drew to a close with the award of the Scottish Baker of the Year, with Harry Gow Bakery becoming the first member to win this coveted title twice. We have tried to refine how we communicate with you, our members. We have worked hard to bring new and useful content to our newsletter, “The Scottish Baker”, and we plan to continue sourcing valuable input from a wider range of contributors to bring expert knowledge and advantages directly to you.

A summer redesign also brought new clarity and consistency with our other printed materials – practising what we preach about the importance of good branding! Meanwhile, our training team continues to deliver apprenticeships across the country. Last year they recruited around 500 learners, nearly 450 of them in Scotland alone. Training and developing your workforce is one of the most cost-effective ways of increasing productivity and reducing wastage, and our team will happily share their experiences with you if you would like to learn more. Finally, we were grateful last year to secure unprecedented backing from the Scottish Government to support and encourage capital investment among our smaller members. We will evaluate this investment to pinpoint the benefits it delivers over the coming year. In closing, I would like to thank those members who give their time and energy to sit on our board and committees including, of course, our current President Ronnie Miles, who has been a steady companion and counsel for me in my first 20 months in this wonderful organisation. And to all those members whom I’ve not yet had the pleasure of meeting, I hope we will meet soon.

ALASDAIR SMITH CEO

FINANCE REPORT

THIS REPORT COVERS OUR AUDITED ACCOUNTS FOR SAMB, TRADING AS SCOTTISH BAKERS, FOR 12 MONTHS FROM 1ST APRIL 2018 TO 31ST MARCH 2019.

ANNUAL REPORT & YEARBOOK 2018/2019

FINANCE REPORT

THE COMBINED TURNOVER DURING THIS 12-MONTH FINANCIAL PERIOD WAS £1,157,951, RESULTING IN AN OPERATING DEFICIT OF (£133,501). This was significantly lower compared with the same 12 month period for last year, which showed a turnover of £1,469,764 and an operating deficit of (£45,515). The deficit is mainly due to not having a contract to train learners in England. The Balance sheet is showing a Net Assets figure of £1,914,874, down from £2,048,375 the previous year. Investments are reported in the accounts at market value on 31st March 2019 of £987,005.

TOTAL INCOME OF SCOTTISH BAKERS PER YEAR 2009 - 2019 2,500,000

2,000,000

1,500,000

1,000,000

500,000

0 2016/17

2017/18

2016/17

2017/18

2018/19

400,000 300,000 200,000 100,000 0 -100,000 -200,000 2015/16

2014/15

2013/14

2012/13

2011

2010

2009

2018/19

2015/16

2014/15

2013/14

2012/13

2011

2010

2009

2008

TOTAL NET PROFIT OF SCOTTISH BAKERS PER YEAR 2009 - 2019

ANNUAL REPORT & YEARBOOK 2018/2019

ANNUAL REPORT SPONSOR

AS THE CHARTS SHOW, TRAINING IS THE MAIN SOURCE OF INCOME FOR SCOTTISH BAKERS. Most of our income is generated through the activities of National Food and Drink Training (NFDT), our specialist training arm which delivers food and drink manufacturing apprenticeships across the UK. These are delivered through our network of regionally based training advisors who work hard to preserve and pass on the essential craft and technical skills that allow employers to develop their workforce.

FINANCE REPORT

INCOME TO 31ST MARCH 2019 1. Subscriptions 2. Member services 3. Other income 4. Training

9% 16% 1% 74% 3

2 1

The bulk of this activity is publicly funded through apprenticeship training contracts secured from Skills Development Scotland (SDS), The English Skills Funding Agency (ESFA) and the Department for Employment and Learning in Northern Ireland. Performance of our Scottish contract with SDS continues to be robust, delivering well over 400 new learners during the year. In England, our contract only allowed us to support larger, apprenticeship levy paying businesses which has affected learner numbers in the short-term though we hope this situation will improve in due course. Demand remains strong in Northern Ireland and we’ve worked hard to refine our approach with the industry in the area and our partners, Belfast Metropolitan College. Across all areas where we work, we anticipate demand increasing over time. Scottish Bakers Benevolent Fund Donations to the Benevolent Fund consisted of donations made at the Scottish Bakers’ Glasgow Dance. Investment income was slightly higher than the previous 12 month period at £17,439. The fund made payments in June to 14 beneficiaries and December to 14 beneficiaries, and also made a one-off payment to another beneficiary.

PROJECT INCOME TO 31ST MARCH 2019 1. SDS 2. England 3. Member services 4. Other income 5. Northern Ireland 6. Awarding body 7. Other projects

21% 5% 62% 6% 4% 1% 1%

2 1 7 6 5

3 4

The Fund had a gain in the net movement in funds of £19,545. The Balance sheet is showing a balance of £614,065.

ANNUAL REPORT & YEARBOOK 2018/2019

FINANCE REPORT

SAMB DETAILED PROFIT AND LOSS ACCOUNT COMBINED YEAR ENDED 31 MARCH 2019 YEAR ENDED 31-MAR-19 £

YEAR ENDED 31-MAR-18

TURNOVER

Subscriptions and levies

106,388

97,212

Conference & Events

177,514

179,283

Commissions

7,175

6,180

Training income

819,596

1,088,749

Awarding body income

10,647

8,135

Other income

3,773

52,707 1,125,093

1,432,266

OTHER INCOME AND INTEREST RECEIVABLE Interest receivable

2,548

1,475

Income from investments

912

856

(Loss)/gain in fair value movement of investments

26,394

22,573 29,854

Gain on disposal of fixed assets

3,005

24,904 12,594

1,157,952

1,469,764

EXPENSES Wages and salaries

544,861

583,346

Rates and insurance

22,379

27,610

Heat, light and cleaning

11,691

11,511

Repairs and maintenance

2,227

6,758

Depreciation

28,353

35,752

Amortisation

33,617

41,875

Travel & Meetings

25,395

21,001

Office expenditure

81,663

78,192

Training and travel costs

135,832

268,897

Registration fees

73.055

69,949

Awarding Body Costs

427

2,110

Subscriptions

6,055

7,442

Website

260

300

Irrecoverable VAT

19,286

28,674

Sundry expenses

13,581

12,623

Scottish Enterprise Export costs

15,000

55,500

Employment law

47,638

49,524

Conference & Events

207,615

193,417

Legal & Professional

6,776

3,710

Bad Debts

1,200

1,750

Audit remuneration

7,265

8,134

Investment charges

7,277

7,204

NET PROFIT FOR THE YEAR

1,291,453

1,515,279

(133,501)

(45,515)

ANNUAL REPORT & YEARBOOK 2018/2019

ANNUAL REPORT SPONSOR

FINANCE REPORT

SAMB BALANCE SHEET - AT 31 MARCH 2019 COMPANY NUMBER SC181670 AS AT 31 MARCH 2019 £

AS AT 31 MARCH 2018

FIXED ASSETS

Tangible assets

242,661

£ 230,721

Intangible assets

15,678

49,295

Investments

987,005

966,975 1,245,344

1,246,991

CURRENT ASSETS Stock

7,500

7,311

Debtors

121,434

378,480

Cash at bank and in hand

692,023

654,789 820,957

1,040,580

CURRENT LIABILITIES Amounts falling due within one year

(151,427)

(239,196)

NET CURRENT ASSETS

669,530

801,384

TOTAL ASSETS LESS CURRENT LIABILITIES

1,914,874

2,048,375

TOTAL NET ASSETS

1,914,874

2,048,375

Profit and loss account

1,914,874

2,048,375

Registration fees

1,914,874

2,048,375

RESERVES

ANNUAL REPORT & YEARBOOK 2018/2019

FINANCE REPORT

SCOTTISH ASSOCIATION OF MASTER BAKERS BENEVOLENT FUND STATEMENT OF FINANCIAL ACTIVITIES (INCLUDING INCOME & EXPENDITURE ACCOUNT) YEAR END 31 MARCH 2019 YEAR ENDED 31-MAR-19

YEAR ENDED 31-MAR-18

Donations and grants

5,420

4,735

Investment income

17,439

16,593

TOTAL INCOME

22,859

21,328

Raising funds

7,730

6,697

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

12,125

13,576

TOTAL EXPENDITURE

19,855

20,273

GAIN / (LOSS) ON INVESTMENTS

19,545

(23,821)

NET INCOME / EXPENDITURE

22,549

(22,766)

NET MOVEMENT IN FUNDS

22,549

(22,766)

TOTAL FUNDS AT 31 MARCH 2018

591,976

614,742

TOTAL FUNDS AT 31 MARCH 2019

614,525

591,976

TURNOVER

EXPENDITURE ON:

ANNUAL REPORT & YEARBOOK 2018/2019

ANNUAL REPORT SPONSOR

FINANCE REPORT

SCOTTISH ASSOCIATION OF MASTER BAKERS BENEVOLENT FUND BALANCE SHEET AT 31 MARCH 2019

AS AT 31 MARCH 2019

613,273

580,996

FIXED ASSETS Investments

CURRENT ASSETS Cash at bank

3,531

6,697

Accrued Income

211

13,576

3,742

12,490

(2,490)

(1,510)

CREDITORS: AMOUNTS FALLING DUE WITHIN ONE YEAR NET CURRENT ASSETS

1,252

10,890

TOTAL NET ASSETS

614,525

591,976

FUNDS Unrestricted

614,525

“ WE HAVE DELIVERED ON OUR THREE OUTWARD FACING PRIORITIES: WE HAVE BEEN MORE RESPONSIVE TO OUR MEMBERS, CONTINUED TO BUILD STRENGTH IN OUR TRAINING PROVISION AND BUILT OUR OWN KNOWLEDGE ABOUT THE CHALLENGES AND ISSUES FACING BAKERS.” ALASDAIR SMITH CEO

STRATEGY

ANNUAL REPORT & YEARBOOK 2018/2019

STRATEGY

ONE YEAR IN

INTRODUCTION BY OUR CEO

THE HISTORY OF OUR STRATEGY

The new Scottish Bakers strategic plan that we set-out in last year’s Annual Report and Yearbook has been the guide for our work during 2018-19. We have developed the association with a renewed sense of purpose and a clear focus on working for the good of our members – “for the good of all” as our motto says.

It’s important to note that we did not stumble upon the 7 strategic themes outlined below. Each was meticulously developed over the course of 4 months and came about through multiple staff sessions, one-to-ones, and internal and external consultation.

The strategic framework has helped bring clearer definition to our priorities. Throughout the year we have delivered on our three outward facing priorities: we have been more responsive to our members, continued to build strength in our training provision and built our own knowledge about the challenges and issues facing bakers. Communication is a strategic theme where we have, I believe, made great progress. We’re communicating more regularly than ever before with our membership and with better and more relevant content. We’re grateful to our many Allied Trades members who freely provide much of this information. We’re also using social media far more proactively and we’re continuing to build our following on Facebook, Twitter and Instagram. We’d urge all our members to get social online – it’s where you can reach out to new customers and showcase your fantastic products to great effect. The following sections set out just a few highlights from what has been an exceptionally busy, but enjoyable year.

We are therefore proud to say that this strategy is from the industry, for the industry, and as such it continues to reflect the following key elements: - a core purpose that supports members’ ambitions for growth - engagement with the wider food and drink sector in Scotland and beyond - ambitious, but realistic, long-term objectives - implementation of robust and effective processes and procedures - provision of reasonable checks and balances on activities, decision-making, and planning - development of good practice in monitoring and evaluation - communication of the achievements and ambitions of its members

THE STATE OF PLAY - Nearly 300 active bakery businesses in Scotland - Around 12,000 people employed - Over £1.3 billion of revenue delivered - Over £450 million gross-value added

Resource & Delivery A core leadership team made up of the Chief Executive, Financial Controller, Marketing Manager, and Training and Quality Manager has been responsible for delivering the strategy over the past 12 months. They have been ably supported by a wider team in the delivery and assessment of apprenticeships, with in-house administration offering further assistance across the organisation. Purpose Scottish Bakers promotes and protects the interests of the trade; representing, advising and supporting all aspects of Scotland’s baking industry to ensure it remains competitive. We will achieve this by providing the widest possible range of benefits that help our members sustain and grow their businesses including skills development, technical information and assistance, competitions, sector intelligence, legal advice, financial discounts, and social and business networking. Values We are ambitious for our members and trade and always operate with integrity, respect and commitment, and with our members’ best interests at heart.

ANNUAL REPORT & YEARBOOK 2018/2019

ANNUAL REPORT SPONSOR

OUR STRATEGIC THEMES - A REFLECTION Over the course of the year, this strategic framework has transformed how we work as an association. It has stepped Scottish Bakers up a level in terms of professionalisation and focus. We are now far more capable of delivering a consistent level of quality support to our members at all times. We have observed the following areas of progress, both internally and externally: 1. Membership Members are the beating heart of Scottish Bakers, and so we have focused our efforts on becoming a stronger member association. This has led to a deliberate increase in face-to-face visits with existing and prospective members, and improvements to how we engage our members, both directly and indirectly. 2. Training Training has been a golden thread in the organisation since it was first established back in 1891. It’s equally important (if not more so) than it was back then, given the competitive job market we have today. Training is fundamental to how we support the trade. Scottish Bakers remains Scotland’s largest modern apprenticeship provider, and as part of our strategy, we are extending our reach further. This has already begun with the delivery of a social media workshop day, with further short courses, seminars, and workshops in the pipeline. 3. Knowledge We continue to improve upon the extensive knowledge and understanding we have of the trade. This includes ensuring we grasp the economic pressures and the legislative and regulatory challenges our industries face, and providing our members with access to the relevant support. We have also worked to raise our public affairs activity under this strand. This has led to us being far more proactive in submitting responses to various government consultations, taking clear positions and representing the views of the Scottish baking industry.

STRATEGY

4. People Scottish Bakers is a people organisation, and we couldn’t do what we do without our fantastic staff. Each and every one of them lives and breathes Scottish Bakers. We’ve worked hard to make sure we have proper and effective staff policies in place. This has led to the introduction of a new professional development review process, which allows us to recognise and reward the achievements of our colleagues. They all go the extra mile when necessary to deliver exceptional results, and often under immense pressure.

LIVING THE STRATEGY

5. Business Development Broadly speaking, we have undertaken business development activities over the past 12 months with a view to further enhancing the association. For example, we have examined how we can better attract more members and more supplier supporters; how we can effectively secure the necessary sponsorship for our events and competitions; and how we can proactively develop the businesses with whom we work to recruit apprentices.

Staff - The efforts of our staff are not always visible to our members, but it’s crucial that we recognise their hard work and enthusiasm. Change is always difficult, but we’ve come out the other end a much stronger organisation with a more focused approach to supporting its staff.

6. Communications Tangible improvements have been made to the way in which we communicate with our members. The newsletter has been enhanced, social media usage has increased, and our branding has undergone a refresh. Combined, this has made our messaging more consistent across multiple media channels. We have also overhauled how we hold and use member data. Integrated e-comms and event management software helps us to quickly and easily communicate with our membership in a timely and professional manner.

Since implementing the strategic framework, we have used it as our agenda to set our operational plan each year. As a senior management team, we use the key strategic aims to define what our operational objectives are for the year, with each strategic theme broken down into a number of objectives and operational aims. This allows us to work with a very clear idea of what we want to achieve in the months ahead and has led to some notable successes. Celebrating Success

Training - As a provider of training, Scottish Bakers stands apart. Its importance, both strategically and financially, cannot be understated. The work that Scott Anderson and his team of training advisors do is exceptional, and without their passion, effort, and focus, we would be a shadow of what we are. Events - Our events have always been enjoyable, but now they are far more focused on our member needs. For example, we ensured our most recent conference had a clear central theme (customer service, branding and design). It’s important that our events deliver tangible benefits to our members. We want our members going away with at least one new thing they can try and implement on a Monday morning.

7. Financial Management We have driven efficiencies where possible. We’ve kept a clear head in order to eliminate waste, which has made us more financially robust and provided a solid foundation for the future.

FOCUS ON TRAINING

ANNUAL REPORT & YEARBOOK 2018/2019

ANNUAL REPORT SPONSOR

FOCUS ON TRAINING

NATIONAL FOOD AND DRINK TRAINING (NFDT) IS THE TRAINING ARM OF SCOTTISH BAKERS. WE SPECIALISE IN THE PROVISION OF APPRENTICESHIPS AND OTHER SKILLS AND TRAINING PROGRAMMES TO THE UK’S FOOD AND DRINK MANUFACTURING INDUSTRY. HERE WE BREAK DOWN OUR ACTIVITY ACROSS SCOTLAND, ENGLAND, AND NORTHERN IRELAND OVER THE PAST YEAR. Scotland The 2018/19 financial year funding allocation awarded to Scottish Bakers was £648,757, with 432 funded places on the Modern Apprenticeship (MA) programmes. We concluded the contract on March 31st 2019 having drawn down £697,225 in funding. £26,750 of this funding was obtained from Skills Development Scotland’s Rural Uplift Initiative to aid training provision in more remote parts of Scotland. We also registered 436 candidates onto Modern Apprenticeship pathways within the Food & Drink sector.

The quality of our training activities and its subsequent success is carefully monitored and measured by our awarding bodies, funders, and stakeholders. All external assessments were positive, highlighting areas of good practice and examples of our “above-and-beyond” attitude. “ Learners and employers spoken to within the latest Matrix Standard Assessment were all very positive about the information, advice and resources provided to meet their needs, from staff with a background in the industry who understand the business demands and accommodate these. One example given was the flexibility of Training Advisors to visit out of hours for those on shift work, another being the additional help provided by Advisors to help people towards

successful achievement, whether through more contact time, in-depth explanations in certain areas, or signposting to useful web links and other resources.” Sue Harding, Matrix Standard “ Very impressed by the teaching observations and the visit to Belfast bakery, very positive feedback from the employer and apprentices in relation to the quality of the provision, noting the outstanding achievement and progression rates across the Level 2 & Level 3 profile for the reporting period. The Inspector also noted that the employer highlighted that Emmanuel and the apprenticeship programme have been instrumental to the development of the company.” ETI Inspector Northern Ireland “ The overall feedback from apprentices and “

Our candidate registrations were broken down into the following MA Pathways:

2 3 4

7 5 6

1. 26% undertook Food Sales & Service Skills 2. 20% undertook Food Manufacture Excellence 3. 19% undertook Craft Bakery Skills 4. 15% undertook Food and Drink Operations 5. 13% undertook Production & Processing 6. 3% undertook Dairy Skills 7. 4% undertook Distribution Skills

ANNUAL REPORT & YEARBOOK 2018/2019

FOCUS ON TRAINING

“ RETENTION RATES FOR OUR APPRENTICESHIP PROGRAMMES REMAIN A KEY METRIC FOR OUR STAKEHOLDERS.”

The overall feedback from apprentices and employers was positive with close working professional relationships being maintained between Scottish Bakers staff and apprentices throughout the learning journey. The Scottish Bakers team are clearly invested in the development of skills within their sector and pride themselves on their solid reputation as a provider of Modern Apprenticeship (MA) provision in Scotland. The Scottish Bakers team are very experienced within their industry and are clearly engaged and motivated to provide a good learning experience for their apprentices.” Skills Development Scotland (SDS) Quality Assessor “ The Centre staff possess a wealth of experience within the food & drink industry and in delivering Food Manufacturing Excellence/ LEAN awards, and all are very enthusiastic. The standard of support materials is very high and the feedback from the candidates and employer on the site visited was excellent.”

“ Training advisors determine apprentices’ starting points and prior knowledge accurately. They use this information well to plan programmes with employers that enable apprentices to be successful. Training advisors work effectively with apprentices to prepare them for their end-point assessment and to help them complete their qualifications. Almost all apprentices make the progress expected of them. Training advisors provide high-quality teaching and one-to-one sessions for apprentices. These focus appropriately on the science and craft of high-quality baking techniques and system fault-finding. Apprentices gain a thorough understanding of all aspects of the baking sector and develop their skills to work in the industry. For example, they improve and apply their knowledge about the accuracy of recipes and maintaining and checking the serviceability of equipment used in the sector.”

Retention rates for our apprenticeship programmes remain a key metric for our stakeholders. We calculate the retention rate by subtracting the number of learners who do not complete qualifications from the number of learners who started the qualification. This is then calculated as a percentage. Our overall retention rate in Scotland for the year gave NFDT a programme success rate of 81.30% against an SDS benchmark average of 78%. Over the course of the year, 348 candidates achieved their Modern Apprenticeship through Scottish Bakers, further enabling sustainability within the sector. And looking to the future, Food Manufacture Excellence (FME) MAs continue to grow as employers seek to streamline and become more efficient in their own manufacturing and production processes.

Ofsted

Scottish Qualifications Authority

81.30%

OUR OVERALL RETENTION RATE IN SCOTLAND FOR THE YEAR GAVE NFDT A PROGRAMME SUCCESS RATE OF 81.30% AGAINST AN SDS BENCHMARK AVERAGE OF 78%.

ANNUAL REPORT & YEARBOOK 2018/2019

ANNUAL REPORT SPONSOR

FOCUS ON TRAINING

“ RETENTION RATES ARE VERY ENCOURAGING: 84.09% AGAINST A BENCHMARK OF 62%.”

ENGLAND We are now only contracted to deliver apprenticeships to levy-paying employers those with a wage bill in excess of £3m a year. This has proven to be challenging and has forced us to undertake a review of our training delivery in England. The result was a change in approach and structure. We parted ways with our selfemployed associates and instead hired our own training advisor to aid delivery on a full-time basis.

This has coincided with a radical rethink of how training is delivered within the workplace in England, and we are continuing to adjust our delivery methods to suit. With such upheaval, there has been an inevitable downturn in England. We had 44 learners on the programme over the past year - 17 of whom have achieved, with a further 27 still live at the time of writing. However, retention rates are very encouraging: 84.09% against a benchmark of 62%.

NORTHERN IRELAND We’re pleased to report that our partnerships with Belfast Metropolitan College (BMC) and the Northern Ireland Bakery Council (NIBC) are set to continue as we work together to deliver industry proficiency qualifications. Our current success rate sits at 84% against a national average of 76%. Work continues on the full framework with BMC as we seek to identify refinements that fit with work-based apprenticeships.

ANNUAL REPORT & YEARBOOK 2018/2019

FOCUS ON TRAINING - AN EMPLOYEE’S PERSPECTIVE ON APPRENTICESHIPS

J. B. CHRISTIE STEPHEN JOHNSTON

STEPHEN JOINED J.B. CHRISTIE IN 2016 AFTER A PERIOD OF UNEMPLOYMENT FOLLOWING A SERIOUS KNEE INJURY.

Joining the Apprenticeship Programme Stephen put himself forward to join Christie’s apprenticeship programme as he was keen to develop himself.

Previous employment with a burger chain ensured he had a basic grounding in the demands of the food sector, and so he found the move into a commercial bakery relatively straightforward.

“I am really motivated and keen to learn more about baking, so I thought it was important to push myself forward for the apprenticeship,” says Stephen.

Stephen began working in the bakery’s washroom, before taking on wider responsibilities for cleaning and hygiene throughout the bakery and starting to volunteer to help the bakers with their duties.

I’M NOT SEEN AS JUST THE CLEANER, BUT AS SOMEONE WHO CAN HELP OUT WITH A BROAD RANGE OF TASKS...” -S tephen Johnston, J.B. Christie

Owner, Andrew Chisholm agrees, “Stephen takes a lot of initiative in the bakery to help others and to ensure he gets experience of all the different parts of our work in the bakehouse.” Stephen’s Learning Journey Previous experience of working towards a vocational qualification ensured Stephen understood how the process of learning and assessment worked, and so this aspect of the process was familiar. “The paperwork and assessments were all quite straightforward,” said Stephen. “I just had to make sure I managed my time as effectively as possible so that I could have the work ready when the trainer visited.”

Improved Performance Stephen says the clearest benefit is understanding why he must do certain tasks, rather than just knowing what they are. Having a wider understanding of what goes on across the bakery also means that colleagues view him differently. “I’m not seen as just the cleaner,” says Stephen, “but as someone who can help out with a broad range of tasks and who is keen to learn baking skills.” Confidence and Ambition The programme has helped to build Stephen’s confidence in his own abilities, and he is now far more ambitious as a result. He is planning to continue his development and is keen to learn more about the bakery’s range of products and develop his career.

ANNUAL REPORT SPONSOR

ANNUAL REPORT & YEARBOOK 2018/2019

FOCUS ON TRAINING - AN EMPLOYEE’S PERSPECTIVE ON APPRENTICESHIPS

UIN FOODS MARTIN STEWART: TEAM LEADER, TOPPINGS

MARTIN HAS BEEN WITH UIN FOODS SINCE EARLY 2017, FOLLOWING MANY YEARS IN THE RETAIL SECTOR.

Relevance Martin was surprised at how different it was working towards his SVQ and apprenticeship from his previous educational experiences.

He began working in the packing section and spent around 12 months in that role when he was offered an opportunity to join the company’s Modern Apprenticeship programme along with a transfer to the toppings section of the production line.

“It’s not like sitting in a classroom and I found that hard to begin with,” he says. “The way it works with the trainers makes you challenge and stretch yourself much more. You need to find the right answers for yourself instead of relying on someone telling you what the answers are. This helps you to relate all the learning to the job you’re doing.”

Martin commented, “the apprenticeship came up at the right time for me and the way my role was changing.” Practical approach Martin was initially a little concerned about the commitment required from him to undertake certain aspects of the apprenticeship in his own time. Despite these reservations, Martin agreed to sign up and he very quickly began to appreciate that the work required at home was manageable. Perhaps more significantly, Martin began to see that he had been given an important development opportunity. “As I worked through the units, I began to see how it related to my job and I understood that this was really going to benefit me as I developed my skills and knowledge,” said Martin.

From his initial doubts about the programme, Martin is happy to admit that he very quickly developed a very positive attitude to the apprenticeship and fully committed himself to completing it. Performance and responsibility Martin was promoted to Team Leader, Toppings as he worked through his apprenticeship, and he says that it directly helped him to be far more aware of all the important parts of this job. In his words, “the process made me more mindful of my responsibilities.” He is clear in his belief that working towards his apprenticeship had a wider positive impact on the rest of the line too, contributing to maintaining high-quality products, minimising waste and maximising productivity. In short, “everyone benefits.”

YOU NEED TO FIND THE RIGHT ANSWERS FOR YOURSELF INSTEAD OF RELYING ON SOMEONE TELLING YOU WHAT THE ANSWERS ARE. THIS HELPS YOU TO RELATE ALL THE LEARNING TO THE JOB YOU’RE DOING.”

Lessons learned Martin says that one of the biggest lessons was a personal one; that to get the most out of the programme for his own benefit he had to accept there was additional work and commitment required from him. He felt that this opportunity helped him develop a more mature attitude to his working life. As for the practical side of the training, Martin felt the focus on hygiene was a vital aspect of the programme, and again he says this is all about ensuring the highest possible quality at all times. Martin commented, “I’m now totally focused on hygiene, health and safety matters at work. They’re all essential for efficient operations and a clean end-product.” Personal growth Martin readily admits his attitude to work and learning has changed over time. He says his personal approach is far more positive and he has more ambition for his future. He can now see that there are opportunities for natural progression if he works towards them and he is hopeful that with the right opportunities and the right approach he can secure a supervisor role and eventually a managerial role. The training experience Martin was quick to credit Gary Steele, Training Advisor, at National Food and Drink Training with supporting him through the programme to a successful outcome. “Gary was approachable and friendly at all times, but also made sure he challenged me to find the right path to success – he helped me though the process, but didn’t ever make it easy on me,” said Martin. Overall, Martin believes the programme has helped him develop both personally and professionally. He is better and more committed to his job, feels a stronger sense of loyalty to Uin Foods and has greater ambitions for the future.

-M artin Stewart, Team Leader, Toppings, UIN Foods

EVENTS & AWARDS

OUR COMPETITIONS SHINE A SPOTLIGHT ON SOME OF THE BEST BAKERY PRODUCTS AND BUSINESSES SCOTLAND HAS TO OFFER.

ANNUAL REPORT & YEARBOOK 2018/2019

EVENTS & AWARDS

WORLD CHAMPIONSHIP SCOTCH PIE AWARDS

OVER 450 PIES AND SAVOURIES DESCENDED ON DUNFERMLINE AS BUTCHERS AND BAKERS FROM FAR AND WIDE VIED FOR A PLACE AT THE 20TH WORLD SCOTCH PIE CHAMPIONSHIP. American Kevin Haggard popped across the pond for the third year running to deliver his pies in person, while Ian Nelson returned as Head Judge, ready to cast his expert eye over proceedings. As ever, November’s judging was anonymous, and Ian’s team of 50 industry-savvy judges set about carefully examining the entries. Marks were given for appearance (both external and internal), smell, texture, and taste. The top-ranked butchers and bakers were then subject to mystery shop judging to make sure the products available to the public were just as good. Fast-forward to January 15th, when 200 plus hopefuls assembled to enjoy a spot of lunch and, more importantly, hear the results. TV host Carol Smillie took up the mic for the fourth year in a row, and she did a wonderful job of keeping the audience on tenterhooks throughout. Bronze, Silver, Gold and Diamond awards were handed out for each category, but the best was saved for last. The room collectively held its breath as the 20th World Scotch Pie Champion was revealed, before erupting into applause as a speechless Kerr Little of The Little Bakery, Dumfries, rose to accept the accolade. Thanks again to our awards partner BAKO North Western Group, and to all individual category sponsors.

A SPEECHLESS KERR LITTLE OF THE LITTLE BAKERY, DUMFRIES, ROSE TO ACCEPT THE ACCOLADE.”

ANNUAL REPORT SPONSOR

ANNUAL REPORT & YEARBOOK 2018/2019

EVENTS & AWARDS

SCOTTISH BAKER OF THE YEAR LAUNCH EVENT

2019’S SEARCH FOR SCOTTISH BAKER OF THE YEAR GOT UNDERWAY IN MARCH. REIGNING CHAMPIONS, BROWNINGS THE BAKERS OF KILMARNOCK, PLAYED HOST. Following a dinner for the awards sponsors the night before, the official launch got off to a “sticky” start. Pupils from Onthank and Galston Primary Schools were tasked by competition Ambassador Mich Turner MBE and Head Judge Robert Ross to jam and ice Empire Biscuits, apply fondant to Pineapple Cups, and add a cream filling to Yum Yums and Donuts. The icing on the cake came with the fantastically fun Mich Turner technical challenge: to buttercream a cupcake to her exacting standards! “Our bakery has never seen the like,” said John Gall of Brownings the Bakers. “Since winning, our business has gone from strength to strength and we have been able to share our success with all of our customers by continuing to provide the best baked goods day in and day out.” Thanks to our competition sponsors for their continued support, and to John Gall, and the Brownings team for their hospitality.

SINCE WINNING, OUR BUSINESS HAS GONE FROM STRENGTH TO STRENGTH...” John Gall, Brownings the Bakers

ANNUAL REPORT & YEARBOOK 2018/2019

EVENTS & AWARDS

SCOTTISH BAKER OF THE YEAR PRODUCT JUDGING

8,000 CUSTOMER VOTES, AND A WHOPPING 30,000 INDIVIDUAL PRODUCT VOTES LATER, THE MOST POPULAR PRODUCTS PROGRESSED TO JUDGING DAY. The date: 17th April 2019. The venue: Carnegie Conference Centre, Dunfermline. The mission: Select the best of the best bakery products Scotland has to offer. Head Judge Robert Ross and his panel of 50 expert judges set about assessing the most popular 850 products, with each company and product given a unique code to ensure anonymity.

The products were judged regionally Highlands, Islands & Grampian, Central Belt & Tayside, and Borders & Lowlands with those receiving a bronze award or above moving forward to be judged for the national prizes.

And when bronze award winners and above were invited to submit a paper-based business entry, and undertake a telephone interview with the business judging panel, it meant we got one step closer to discovering this year’s winner.

In the end, the judges awarded 83 regional and 37 national individual product awards.

Final tallies were taken from the combined paper and phone scores, plus a weighting for their product awards. All that was left was the big reveal.

Choosing Scottish Baker of the Year 2019/20 Claiming the title of Scotland’s best baker, however, requires more than a good bake. It takes real business acumen.

ANNUAL REPORT & YEARBOOK 2018/2019

ANNUAL REPORT SPONSOR

EVENTS & AWARDS

SCOTTISH BAKER OF THE YEAR AWARDS

HARRY GOW DOES THE DOUBLE! The Scottish Baker of the Year’s first ever winner back in 2012 became the first to win it twice as Harry Gow Bakery was announced as the pick of the bunch for 2019. A packed Crowne Plaza in Glasgow rose to its feet to applaud an obviously delighted Gow family, led by Managing Director David. “We work hard every day to create products that our customers think are worthy of a vote in this competition. Year after year we take home prizes for the quality of our products; but this title reflects on us as a business, so we are beyond pleased to be taking the title back to Inverness one more time.” - David Gow, Managing Director at Harry Gow Bakery

WINNERS cottish Baker of the Year S 2019/20: Harry Gow Bakery Bakery Café of the Year: Mimi’s Bakehouse Craft Baker of the Year: Irvines Bakery

Retail Craft Baker of the Year: Harry Gow Bakery

Best Bread in Scotland: Stag Bakeries Ltd

Best Savoury in Scotland: Harry Gow Bakery

Wholesale Baker of the Year: Stag Bakeries Ltd

Best Celebration Cake in Scotland: The Butterscotch Bakery

Best Scone in Scotland: G H Barnett & Son

Manufacturer of the Year: Carr’s Flour Scotland

Best Individual Cake in Scotland: Harry Gow Bakery Best Biscuit in Scotland: Best Morning Roll in Scotland: Maclean’s Highland Bakery Ashers Bakery

Special Award: Best Buttery in Scotland: Bruce of the Broch Special Award: Best Potato Scone in Scotland: The Kandy Bar Bakery

WE WORK HARD EVERY DAY TO CREATE PRODUCTS THAT OUR CUSTOMERS THINK ARE WORTHY OF A VOTE IN THIS COMPETITION. - David Gow, Managing Director at Harry Gow Bakery

ANNUAL REPORT & YEARBOOK 2018/2019

EVENTS & AWARDS

ANNUAL CONFERENCE

THE JUNE 2019 SCOTTISH BAKERS ANNUAL CONFERENCE & AWARDS WEEKEND WAS AS JAM-PACKED AS EVER. BAKERS, INDUSTRY SUPPLIERS, AND BAKERY STUDENTS GATHERED TO HEAR FROM ENGAGING SPEAKERS, RECEIVE AWARDS, AND ENJOY A DIVERSE PROGRAMME OF ENTERTAINMENT AND ACTIVITIES. The conference kicked off on Friday afternoon with a supplier showcase. We welcomed over 30 industry suppliers, with some exhibiting for the very first time. Bailie Malcolm Balfour (Glasgow City Council) then officially welcomed us to Glasgow on behalf of the Lord Provost, who kindly supported a civic drinks reception.

Friday night saw the room all abuzz for the Regional Scottish Baker of the Year. Two-piece pop band Sara ‘N’ Junbug charmed us with their vibrant performance during the reception and, following the awards presentation, folk-rock Highlanders Torridon had everyone up on their feet. After an early morning start on Saturday, where Mich Turner MBE set a challenging cake decorating task (and Lady President Amy Miles emerged victorious), it was down to business. The programme focused on the key themes of Brand, Service, and Trends. Our insightful supplier and member panels discussed many upcoming market trends and standing out from the crowd, and keynote speaker Geoff Ramm took a captivated audience through the subject of customer service and going the extra mile.

Finally, David Shanks of D8 Design expertly covered the topic of branding, and demonstrated its importance with a fascinating look at the development of a new brand for Harry Gow Bakery. The curtain came down on an excellent weekend with A Play, A Pie & A Pint. Pies were supplied courtesy of World Scotch Pie Champion The Little Bakery, while the pints were generously poured by the Crowne Plaza. And, rather fittingly, the play - The Pieman Cometh - was a laugh-a-minute performance based on a true story involving one of our very own members, Brian Sarafilovic. This was perhaps our most popular and positively received conference to date, and plans are already underway to make 2020 even better.

ANNUAL REPORT & YEARBOOK 2018/2019

ANNUAL REPORT SPONSOR

EVENTS & AWARDS

CENTENARY CLUB

THE HISTORY OF THE SCOTTISH BAKERS CENTENARY CLUB Set up in 1991 to celebrate the Centenary Year of the Scottish Association of Master Bakers, the Scottish Bakers Centenary Club allows retired members to keep in touch with the industry and one another. They get together regularly throughout the year in their respective sectors for lunch and to swap stories, and they also organise visits to places of interest across Scotland.

SECTOR 1 (NORTH) Report by Clive Sangster, Convenor We meet on a regular basis, usually every 3 months, and our turnout varies between 10 and 12. This year has been another enjoyable one, with encouraging numbers. A Change of Venue For a number of years, we have held our lunch meetings at the Strathburn Hotel in Inverurie. However, since last Christmas, we took the decision to change the venue to the Atholl Hotel in Aberdeen. We collectively agreed that it was more accessible to members travelling from further afield. The Strathburn has over many years provided excellent food and service, and weâ€™d like to place on record our thanks to the staff.

All-sector Visit to Scone Palace The all-sector meeting at Scone Palace, arranged by Jim Brown and Robert Ross, was a great success. Clive and Stanley Smith, along with their wives, were able to join friends from Sectors 2 and 3. Lyn Brown gave an excellent guided tour and this was followed by a lovely afternoon tea. Looking Ahead We continue to encourage more members to attend, but our area is large and many feel it is a long way to come for lunch. Past Presidents John Young and Margaret Maclean have been great supporters of our Sector in the past but, owing to the distance they have to travel, they are having difficulty in attending. This year we are looking forward to having our Christmas Lunch at the Atholl Hotel on Tuesday 10th December, and we hope to have a good attendance.

SECTORS 2 (EAST) & 3 (WEST) Report by Robert Ross, Convenor, Sector 2 and Jim Brown, Convenor, Sector 3 2018 Christmas Lunch Members and guests returned to Haggs Castle Golf Club on the 13th December for the 2018 Christmas Lunch. Scottish Bakers President Ronnie Miles and Chief Executive Alasdair

Smith were in attendance. We were also delighted to welcome Past President Peter Ford, who attended the lunch for the first time. We enjoyed pre-lunch drinks and three delicious courses and after lunch, we retired to the juniorâ€™s room at Haggs Castle for tea, coffee, and mince pies. This was followed by short talks from Alasdair on the history of Scottish Bakers, and from Ronnie on the Bells Group. Jim Brown closed proceedings with a vote of thanks to Ronnie and Alasdair for attending the lunch, and for the support the Centenary Club receives from Scottish Bakers. 27th Anniversary Centenary Club Lunch Huntingtower Hotel, Perth was once again selected for our Anniversary Lunch, held on the 23rd May 2019. The lunch was thoroughly enjoyed by all who attended, with good food and wine, and plenty of discussion and reflection. We were thrilled to welcome Chief Executive Alasdair Smith and Vice President Linda Hill. We were also delighted to have Angela and Sandy McKinnon of the Tower Bakery in attendance for the first time. A Guided Tour of Scone Palace As Clive highlighted in his report, members from all three sectors came together to enjoy a most interesting tour of Scone Palace in Perthshire, and a mouthwatering afternoon tea. This was one of the most successful events we have organised in recent years in terms of the number of attendees and the wide area of Scotland from which they travelled. Thanks to all who attended. The Centenary Club always welcomes new members. Contact one of the convenors or Scottish Bakers to learn more.

ANNUAL REPORT & YEARBOOK 2018/2019

EVENTS & AWARDS

40 GROUP TOUR OF NORTHERN IRELAND HOSTED BY ANDREW INGREDIENTS

ON TUESDAY 17TH SEPTEMBER, THE SCOTTISH BAKERS 40 GROUP EMBARKED UPON A MEMORABLE FEW DAYS IN NORTHERN IRELAND, HOSTED BY ANDREW INGREDIENTS. A group of 14 made the short journey across the water to Belfast, with a few 40 Group newcomers in tow. And while there, we were treated to some excellent bakery tours, product demonstrations, and traditional Irish hospitality. The first day of a three-day trip began with a stop at Irwin’s Bakery in Portadown, where the group were given an eye-opening tour of the plant bakery.

A bus back to Belfast then followed, and a visit to the French Village Bakery saw us browse their exquisite range of bespoke celebration cakes. Day two saw the group travel to our host’s HQ in Lisburn. There we got an insight into Andrew Ingredients and the history of the company, before being treated to some fantastic supplier demonstrations from Macphie, Sonneveld, IREKS, and Braun. And with some time before dinner that evening, the bakers took their chance to see the sites, with some visiting the incredible Titanic Museum, while others boarded an open-top bus to explore Belfast.

The warm hospitality continued on Wednesday evening with dinner at the casual and contemporary James St. Good food and wine were made all the more enjoyable by the great company as we got to know our hosts and the suppliers a little bit better. On our last day, we took the opportunity to visit some independent bakeries in Newtownards and a couple of speciality doughnut shops in Belfast city centre to round off a superb tour. To the incredible Andrew Ingredients team – Tim, Mairead, John, Gerry, Claire, Leah and Finbar – thank you for looking after us all so well. It was a trip we won’t soon forget!

ANNUAL REPORT SPONSOR

ANNUAL REPORT & YEARBOOK 2018/2019

EVENTS & AWARDS

ANNUAL REPORT & YEARBOOK 2018/2019

MEMBERSHIP SERVICES

ARTHUR J GALLAGHER: INSURANCE SERVICES

EASYRECRUIT UK: RECRUITMENT SERVICES

FOOD TECH SYSTEMS: FOOD SAFETY CONSULTANCY

Arthur J Gallagher Ltd is one of the top independent insurance brokers in the UK. They act as insurance brokers to several professional bodies, trade associations and membership organisations.

EasyRecruitUK is the first fully interactive, online labour supply company in the UK. It has an end-to-end application designed to streamline the entire recruitment process from start to finish.

Our members receive DISCOUNTED rates for Food Tech Systems consultancy services and FREE access to straightforward telephone/email enquiries.

We are delighted to have partnered with them to deliver a wide range of services including insuring commercial and professional businesses of all sizes from small bakeries through to large production bakeries – all at competitive rates.

Our members receive an exclusive discount on agency fees and a FREE unique labour analysis report providing ideas and suggestions on how to mitigate labour cost and improve workforce management efficiency.

DIRECT ENERGY: ENERGY, UTILITIES AND MERCHANT SERVICES

FOOD CHAIN ID: FOOD SAFETY SUPPORT

Scottish Bakers has carefully selected Perth-based Direct Energy as its preferred energy and utilities service provider. Direct Energy has over 20 years’ experience working in the British energy industry and are dedicated to getting you the best possible deals on energy and other utility costs which now includes telephony and merchant services.

A FREE email support service on food legislation and food safety. FoodChain ID is the UK’s leading provider of Trading Standards and Food Safety Advisory Services. They provide expertise to navigate requirements of an increasingly regulated food economy and technical services to support the demand for clean label standards.

Food Tech Systems are respected and recognised leaders in food safety covering technical, production, operations and Health & Safety services. Food Tech Systems can support on site training and consultancy in the following areas: BRC, SALSA, EHO, labelling, site layout, HACCP.

MEMBERS

HMCA: MEDICAL CARE PLANS HMCA has specialised in providing benefits exclusively for membership groups since the 1970s. These arrangements provide Scottish Bakers members, their families and employees, with access to high quality, value-for-money benefits and services. The HMCA Benefit Plans on offer include private healthcare, travel insurance, income protection, dental care, personal accident, term life and hospital cash income.

ANNUAL REPORT & YEARBOOK 2018/2019

ANNUAL REPORT SPONSOR

MEMBERSHIP SERVICES

OH WORKS: OCCUPATIONAL HEALTH AT WORK

PENINSULA: HR LEGAL SERVICES

WEX: FUEL CARD

An occupational health service specialising in delivering the required legislative health care needs for all employees. Bakery businesses have a legislative obligation to undertake lung function tests and skin assessments under the Control of Substances Hazardous to Health (COSHH) — recommended annually.

Scottish Bakers has carefully selected Peninsula to support your HR, Employment Law and Health & Safety requirements.

Scottish Bakers member are eligible to apply for an Esso Card™ fuel card and receive a highly competitive fixed weekly DISCOUNT of UP TO 5P PER LITRE off pump price. What’s more, an Esso Card™ allows your drivers to earn Tesco Clubcard points when they fill up at participating Esso-branded filling stations.

Access this service, and many others including hearing tests, face-mask fittings, and other safety critical medical assessments at a special reduced rate.

This service gives members the necessary peace of mind when dealing with the complex areas of HR, Employment Law and Health & Safety legislation. You can relax in the knowledge that you have a team of experts on call 24/7, either by phone or online. The Peninsula Service includes insurance cover should you become involved in defending Employment Tribunal Claims.

ANNUAL REPORT & YEARBOOK 2018/2019

GOVERNANCE

GOVERNANCE BOARD MEMBERS 2018/19