THE SCOTTISH BAKER April 2020
In this issue:
- Annual Conference & Awards Postponed - Butcher becomes Two-Time Scotch Pie World Champion - New National Food & Drink Case Study
Featuring: - £125K Scottish Bakers Grant Scheme Announced - Scottish Baker of the Year - Annual Conference Round Up
THE SCOTTISH BAKER
WELCOME
RONNIE MILES President
ALASDAIR SMITH CEO
At this point in this year’s Scottish Bakers calendar I had anticipated writing my final newsletter introduction in what is normally an exceptionally busy run-up to the Annual Conference and Scottish Baker of the Year awards.
My introduction to this edition of the Scottish Baker newsletter comes at a time of unprecedented challenges for our members, society and economy as the COVID-19 pandemic accelerates across the globe.
We find ourselves in unprecedented times that are challenging us all to keep positive under the most restrictive measures ever imposed on our society. All around us, businesses are fighting for survival and people for their livelihoods.
In Scotland, measures to limit the spread of the virus have become increasingly stringent with much of our population taking steps to isolate themselves from the wider world. And while it is the elderly and those with existing health conditions that are most at risk, we all have a responsibility to play our part in the management of this outbreak.
Since the effective lock down of normal life announced on Monday 23 March we have seen the bakery trade change dramatically. Our bigger wholesale and manufacturing bakeries are working harder than ever to keep product flowing to supermarkets and convenience stores. Many retail bakeries have closed their doors as footfall disappears. Some continue to serve their wholesale customers while others have effectively mothballed their operations, hoping that the support available from the government in these difficult days and weeks ahead will enable them to start up again when the crisis is over. And yet, in these dark days, many members are going beyond what might normally be expected with endless tales of home deliveries to support those less able to help themselves. Whatever you are doing during the current crisis I congratulate you all for your resilience and determination to see this challenge through, and I offer my thanks to the team at Bakers House who are continuing to keep information flowing to members. Bakers House may be closed, but Scottish Bakers is most definitely still open for business!
We took the difficult decision to postpone this years Scottish Baker of the Year judging and our Annual Conference. We’re sorry not to have a public opportunity to shine a spotlight on our members and your wonderful products this year, but I know we shall all bounce back. Our Training Team has been affected too and are now supporting apprentices and their employers by conference call, Skype and e-mail instead of through direct visits: this situation will continue until the crisis moves forward. As for the trade, for members with a strong retail presence we gather there is continuing demand for the kind of fresh, high quality baked products you produce every day. Those with previously buoyant business in the food service industry are faring less well as cafes and restaurants close their doors. This is as painful for us to witness as I know it is painful for those of you in this situation to experience. Throughout all this, Scottish Bakers has worked hard to update members regularly as the situation has developed, even if it is sometimes challenging to bring the necessary detail to the headline grabbing measures being introduced. Throughout all of this, I know that our wonderful Scottish Bakers Family will continue to work hard and support each other as much as possible.
02
CONTENTS Industry News 03 Scottish Baker of the Year Launch
06
World Championship Scotch Pie Awards 08 Glasgow Presidential Dance
09
Annual Conference Postponed
10
New Members 11 Member News 12 National Food & Drink Training
14
THE SCOTTISH BAKER
INDUSTRY NEWS
NEW LOOK COMMERCIAL OPERATION WELL UNDERWAY AT FLEMING HOWDEN Fleming Howden is delighted to announce two new appointments to facilitate the growth and development of the existing commercial operation, based in Newbridge and distributing throughout Scotland.
With over 35 years of Baking Industry experience, Alan Leith brings a wealth of experience and knowledge to the role. A member of the BCA and Aberdeen Bakers Incorporation.
Thomas Mackay; joined the business in November 2019 as Sales Manager, linking with Key Account Manager, Chris Boland; who has been in the role since April 2018. The Commercial Team was further bolstered in January 2020, with the appointment of Alan Leith, who was recruited as Technical Sales Manager.
Alan commented: “With a love of baking and a long-standing passion for the Scottish Bakery trade, I’m a great supporter of Scottish bakers. I look forward to working with our Customer base, bringing new products to market which I’m sure will excite both manufacturers and their customers.”
Thomas commented: “I am delighted to join a business that has a strong reputation in its heartland and beyond. We are fully aware of the quality and diversity that our core range of mixes can deliver to our loyal customer base. I look forward to working closely with both Chris and Alan to facilitate this notion.” Thomas continued: “We also look forward to reinforcing our focus on our Independent Scottish customer base and enhancing our overall offering.”
Alan has previously held the position of Head Baker at Macphie, where he also worked in New Product Development; Quality; Product and Field Applications. Alan expanded: “I’m experienced in many different types of Bakery: Small; Medium and Large Craft; Semi-Industrial; Industrial; Hotel and Coffee Shop. I’ve also worked around the world, from Europe to China. I’m delighted to be joining such a great Sottish bakery brand and look forward to showcasing our great products to the Scottish market. as well as being able to offer any technical advice.”
Chris Boland, Alan Leith & Thomas Mackay
AB MAURI’s Managing Director, Andrew Pollard commented: “I am thrilled to welcome someone with Alan’s Bakery Industry experience and knowledge of the Scottish market to Fleming Howden. With the backing of AB MAURI’s technical team and craft skills, we’re very confident of satisfying the future needs of all Scottish bakers.”
SUPPORT FOR SMALL BAKERIES
Funding for independent and family-run businesses. Small bakeries will benefit from £125,000 to help mitigate challenges faced by small food retailers. The Scottish Government funding has been shared among 34 independent and family-run bakers across Scotland facing competition from bigger chains. Administered by Scottish Bakers, the grant scheme will help businesses modernise facilities, improve energy efficiency and reduce waste. Among the successful applicants are Bashar Helmi and his son-in-law Mohamed Helmi who opened a Syrian patisserie on the Isle of Bute in 2018. They were awarded £5,000 to purchase new mixing equipment and a coffee machine.
Mairi Gougeon MSP visits Helmi’s on the Isle of Bute
Visiting Helmi’s patisserie in Rothesay Rural Affairs Minister Mairi Gougeon said: “It is wonderful to see firsthand how this scheme is helping to ensure the future of independent and family-run bakeries which play such a key role on in our villages, towns and cities across Scotland. “Over recent years small bakeries have faced increasing pressures, particularly from competition from bigger chains and economic uncertainty caused by Brexit. This support
will help bakers invest in their facilities, reduce waste and improve energy efficiency within their businesses.” Mohamed Helmi said: We started our business in 2018 and since then we have grown very quickly which is great but we have plans to expand even further, This grant will help us to continue to thrive as a business which provides employment for skilled workers and also contributes to the community here in Bute.”
THE SCOTTISH BAKER
INDUSTRY NEWS
BROW PACKAGING Brow Packaging, based in Belfast, was formed by John C. Brow who came over from Glasgow to service Ireland & Scotland with packaging.
there won’t be many households on a weekly basis not consuming products we have helped to package.
education is key as quite often offering recyclable plastics can often still be the best solution.
He soon chose to make Ireland his home and the company was set up in 1943 during the Second World War. Given the current corona-virus backdrop it seems apt to realise this is not the first time the business, its staff and its customers have had to face difficult times – we have photos of the founder in the Belfast Home Guard dealing with aspects of the Blitz!
The landscape of packaging continues to shift, and everyone is aware of the trend away from plastic toward more eco-friendly options. It has provided a challenge for both us and our customers as we try to offer alternative solutions that keep food fresh and on the shelves for as long as possible.
We are certainly facing strange times, in the coming weeks. Local bakeries are going to be important in providing good food quickly via short supply chains which, as usual, we will do our best to assist.
76 years on we remain a family business with traditional values, manufacturing and supplying a large range of products, with bakeries still being the biggest market we service. We have an experienced and dedicated team supplying a diverse customer base, in many sectors home and abroad -
04
We offer a range of compostable and biodegradable options, with some customers choosing to switch to PLA or Natureflex bags, and cocoa shell bun cases or cake moulds. Ultimately your post code and local council determines whether these packaging options will end up being composted or just going to landfill, so we believe that customer
MORE INFORMATION You can view our online catalogue at www.browpack.com. If you have any queries about the products we offer please get in touch, we’d love to hear from you.
THE SCOTTISH BAKER
INDUSTRY NEWS
MEETING HEALTH AND SUSTAINABILITY GOALS A new approach in using plant-based oils and fats could hold the key to developing products that are healthier, suitable for vegans and more sustainable for the planet, says AAK UK. The food industry has never before faced so many simultaneous challenges. Products must be lower in sugar, calories and saturated fat, suitable for vegans, free from plastic packaging and environmentally sustainable – as well as tasty and affordable. AAK’s novel, holistic approach explores the synergies between plant oil components and other ingredients in food. Through co-development with customers, AAK is creating products that meet every challenge. We call this approach INNOBO – Innovation Beyond Oil. Health and nutrition Cutting sugar and calories in foods such as biscuits and cakes can have significant cost and technical implications but there are two often overlooked approaches. The sweetness and flavour of a product in the mouth depends as much on the fat profile as the type of sweetening agent. Changing the type of fat can mean sugar can be reduced much more easily! The calories, fat and saturated fat in a baked product often comes from the fillings, frostings and dairy components. The right oil blends can give stable, aerated textures in the body and the filling/topping with less fat, less calories and no loss of mouthfeel!
Sustainability & Responsible Sourcing At AAK, sustainability is in ourDNA. We are a founder member of the Roundtable on Sustainable Palm Oil (RSPO) and were the first to import certified sustainable palm to the UK. We incorporate sustainable and responsible sourcing policies for all the different oils we supply incorporating social as well as environmental programmes. In addition, our technologies can drastically lower the amount of plastic and other packaging used in the supply chain, as well as reducing the number of vehicle journeys required to transport our products to you. Sustainable oils We supply a variety of responsibly sourced ingredients. Including:
MORE INFORMATION Please contact a member of our team to see how our co-development specialists can support you with your unique business challenges and help you reach your goals. Call 01482 332123 or email uk.info@aak.com.
- Segregated (SG) sustainable palm oil - Shea oil - Coconut oil - Rapeseed oil Our sustainability experts offer support with selecting and using the right oils for each customer, as well as training, labelling advice and ongoing guidance. Whether you need a recipe, a sample, or a video consultation on your food challenges, simply email or call us.
03
THE SCOTTISH BAKER
EVENTS
IT GOT VERY STICKY AT HARRY GOW BAKERY FOR THE LAUNCH OF THE SCOTTISH BAKER OF THE YEAR COMPETITION! Pupils from Duncan Forbes Primary School and Smithton Primary School stole the show as they rolled up their sleeves to take part in a sticky challenge! In February we made the journey to Inverness for the official launch of the 2020-21 Scottish Baker of the Year competition. We were delighted that so many of our sponsors and guests were able to join us despite the wintery conditions. It was our pleasure to host our competition sponsors, the Gow Family and our Scottish Bakers Ambassador, Mich Turner MBE at a dinner at the Macdonald Drumossie Hotel. It was a perfect opportunity to thank our sponsors for their support and to once again congratulate Harry Gow Bakery on their achievement on becoming the first two-time winner. The following morning we made the short journey to the bakery for the official press launch. There was a buzz of excitement as local school children prepared to take on the annual “generation game” bakery challenge, which included applying cream filling and icing to the famous Harry Gow Dream Ring! That’s when things got incredibly sticky! It was thoroughly enjoyable day for all involved and we would like to take this opportunity to thank the team at Harry Gow Bakery for being such welcoming and generous hosts. It is regrettable that we have had to postpone the Scottish Baker of the Year product judging and Annual Conference due to the Coronavirus pandemic. The customer vote has continued to run and at the time of writing we have received in excess of 10,000 votes. We will look to see how we can reward those who have received customer votes under the ever changing circumstances.
06
THE SCOTTISH BAKER
EVENTS
07
THE SCOTTISH BAKER
EVENTS
THE WORLD CHAMPIONSHIP SCOTCH PIE AWARDS 2020 James Pirie & Son win again! The World Championship Scotch Pie Awards 2020 came to an exciting conclusion on 14 January as James Pirie & Son became a two-time World Champion when they were announced as the 21st holder of the coveted title by Carol Smillie. In 21 years of the competition, only three other pie makers can lay claim to ‘doing the double.” Alan Pirie, of butcher James Pirie & Son said, “Well, I was not expecting that! We won, again! I am speechless. To have once again been given the ultimate accolade in our profession is just excellent. I am so proud of what we make from scratch every day and it so often goes without recognition. Today is proof that all our hard work is worth it. I am really looking forward to the year ahead and to selling more of our champion pies than ever.”
“For 21 years now professional pie makers throughout Scotland, and from even further afield, have been so proud of their produce that they have taken the time and trouble to enter The World Championship Scotch Pie Awards”, says head judge, Ian Nelson, who oversaw the judging process to ensure the best pies were recognised and that the best of the best was crowned World Champion. “And I must say that the standard keeps getting better each year.” Alasdair Smith, Chief Executive of Scottish Bakers said, “At Scottish Bakers, our core purpose is to promote and protect the interests of the trade and this competition makes our task simple. I am incredibly proud to be a part of this competition recognising excellence and celebrating success.” Alan and Norma Pirie
TV presenter and entrepreneur Carol Smillie, who presented James Pirie & Son with their award said, “The World Championship Scotch Pie Awards really is one of the highlights of my year. I have been hosting since 2016 and I have seen many well-deserved winners in all the categories take to the stage, but to see Alan up here again is wonderful. I know what it means to win, so every winner here today should be proud of their success and I hope they all see their businesses grow and prosper in the year to come.”
Champion Alan Pirie with Carol Smillie
2019 Champion Kerr Little
08
Previous champions Irvines Bakery
Alan Leith, Jane Eaton, Allan Eaton
THE SCOTTISH BAKER
EVENTS
ANNUAL GLASGOW PRESIDENTIAL DANCE Took place at the Grand Central Hotel with new host Edward Reid
The annual Glasgow Presidential Dance took place on the 22 February. It was all change for this event with a new venue and host, both of which did not disappoint. Held in the stunning ballroom of the Grand Central Hotel and hosted by the fabulous Mr Edward Reid, a fantastic evening was had by all. It was the last Presidential Dance for President Ronnie Miles, before he hands over the chain of office to Linda Hill, so it was fitting that money raised on the night was split between our own Benevolent Fund and his chosen charity, the Craighalbert Centre (see more on page 13). We were delighted to welcome amongst our guests, CBA President, Heather Fuller and her husband George and IAMB President Ger Cunningham accompanied by IAMB Secretary Sean Earley. Thank you all those who donated raffle and auction prizes on the night and to British Bakels and McGhee’s Bakery for supplying rolls. All photos can be viewed and copies downloaded on Flickr.com. Search for Scottish Bakers!
09
THE SCOTTISH BAKER
EVENTS
SCOTTISH BAKER OF THE YEAR & ANNUAL CONFERENCE 2020 Events postponed due to pandemic On Friday 13 March we took the difficult decision to postpone this year’s Scottish Baker of the Year Product Judging Day and the Annual Conference. The ongoing Coronavirus pandemic had reached a point where we believed it was necessary to take decisive action and make some difficult choices. We believe that postponement is the sensible course of action given the circumstances and increasing concern being expressed by our many supporters and members about committing to travel and participation in events. At this time we do not yet have a rescheduled date, but we are working with the Glasgow Hilton (our 2020 conference venue) to explore options and will update members and supporters as we firm up any new arrangements. We have not taken this decision lightly but felt we must act in accordance with emerging advice and restrictions on larger gatherings.
THE ONGOING CORONAVIRUS PANDEMIC HAD REACHED A POINT WHERE WE BELIEVED IT WAS NECESSARY TO TAKE DECISIVE ACTION AND MAKE SOME DIFFICULT CHOICES. COVID - 19/ CORONAVIRUS Scottish Bakers is continuing to monitor the situation regarding the global pandemic which is ongoing. With Government updates happening daily at the time of writing, please visit our website for the most up to date guidance and advice. www.scottishbakers.org
10
IMPORTANT INFORMATION FOR COMPETITION ENTRANTS
EXISTING CONFERENCE AND ACCOMODATION BOOKINGS
Customer Choice Awards: Online Voting We are keeping the online customer voting open until Sunday 5th April 2020. Once there is clarity on when the Coronavirus threat is diminishing we hope to be able to look at how we can still recognise and reward those members who have attracted public votes.
If you have booked and paid for conference tickets already through Scottish Bakers, these will be refunded. If you have booked hotel accommodation with the Hilton, we have been advised that these rooms will be fully refundable. These refunds will be processed for all those who booked via the dedicated link.
Product Entries Members who have already submitted products online need take no further action at this stage. Once we have clarity on when we can reschedule both the Judging Day and the Annual Conference we will be in touch to advise next steps at that point.
Please allow up to 5 working days for this refund to be processed.
THE SCOTTISH BAKER
NEW MEMBERS
NEW MEMBERS BAKERY
ALLIED TRADE American Pan American Pan UK operations provide custom and stock baking pan options for bakeries large and small, in addition to pan cleaning, straightening, and recoating services for their proprietary AMERICOAT®, DuraShield®, and OptiShield® coatings.
Pastel Located in Newtongrange in Midlothian, Pastel is a bakery, ice cream and gift shop. The owners pride themselves in their freshly baked pies, pastries, tray bakes and other tasty treats.
Saltire Coconuts Calvin’s Fine Foods (Saltire Coconuts) is an innovative allergen-free bakery start up creating tasty and healthy Free-From bread and bakery products inspired by founder, Sabine Klaus-Carter’s son, Calvin’s, allergies and needs. Calvin could not have any bread and his immune system was very poorly so Sabine had to find a solution. The result was The Original Coconut Flatbread which is delicious, high in fibre and vegan.
Gilmartin’s Bakery & Café Opened in May 2019, Gilmartin’s is a locally owned café and bakery in Stewarton. Owner and head baker Stephanie Stewart (née Gilmartin) trained in London and Glasgow and has a passion for sourdough bread.
Kenmore Bakery Kenmore Bakery celebrated 25 years in business last year and is a family run business in Acharn near Kenmore. Their specialities include lovingly crafted biscuits, shortbread and tablet, as well as gateaux, tarts, tray bakes and bread.
Newport Bakery Newport Bakery is an Artisan Bakery based a short walk up the high street from their sister company The Newport Restaurant, Newporton-Tay, Fife. It specialises in real bread, cakes, sweets & savoury pastries
AAK AAK is a leading provider of value-adding vegetable oils & fats. Their expertise in oils & fats within food applications and their unique co-development approach enable them to develop innovative solutions for lasting business results. We work across many industries – Chocolate & Confectionery, Bakery, Dairy, Special Nutrition, Foodservice, Personal Care.
Brow Packaging Brow Packaging manufactures flexible film products such as shrink film and bags. They supply a wide range of packaging, catering disposables, paper hygiene and cleaning products across multiple industry sectors.
JD Cooling JD Cooling is the UK’s leading independent supplier of bespoke temperature control systems. They work with small fresh produce businesses, convenience food manufacturers, aerospace component manufacturers and everyone in between. Established in 2000, they design, install, service and maintain specialist, state-of-the-art cooling systems throughout the UK.
11
THE SCOTTISH BAKER
MEMBER NEWS
BROWNINGS THE BAKERS BECOME KILMARNOCK FC SHIRT SPONSOR UNTIL 2023 Kilmarnock Help for Heroes FC today launched announced ‘Bake for recently Heroes’ that during Brownings Armed Forces the Bakers Week will (22nd become – 29ththe Club’s June 2019), new shirt making sponsor the nationwide in a three-year event deal starting Britain’s this biggest summer. bake sale! Brownings Baking is proven have sponsored and notedboth by many the front to beand a back stressofreliever the famous and relaxing Killie kitpast-time, for the first soteam, with Reserves, mental health U18sawareness and Women’s growing first team across until the season UK, it made 2022/23. sense to ask the nation to pick up their whisks and crack some eggs for a good Specialising in handcrafting products from cause. Who better to lead the way in the their purpose-built bakery and savoury Highlands than Scottish Baker of the Year factory in Kilmarnock, the family business Harry Gow? has gone from strength to strength since its During foundation the Armed in 1945. Forces Week, all 19 of Harry Gow’s bakery stores got involved in the The Kilmarnock based company has taken the campaign, donating 100% of their cupcake bakery world by storm this year, picking up an sales to the Help for Heroes charity. The illustrious 9 awards at this year’s The World incredible customers of Harry Gow’s raised a Championship Scottish Pie Awards. collective total of £1,200 during the bake sale, One of the theiriconic mostflowers famousatop products, where of thethe cupcakes Kilmarnock Pie,towill on matching the back ofthe were coloured redfeature and blue, the Sampling this famous product has Helpshirts. for Heroes branding. become synonymous with the Killie matchday experience and the Club itself for years.
Fraser, John and Nicola Gall
Previewing the start of the partnership, Brownings Managing Director and lifelong Killie fan John Gall said:
SUCCESSFUL GOLF EVENT IN INVERURIE
“It’s always been a dream of mine to see my brand on the Killie shirt and it is a very proud day for me and my family. I’m delighted to be able to support my club and it’s a huge thrill to become an official partner of Kilmarnock FC. Being Chairman of Darvel Juniors Football Club, I know how important sponsorship and collaborations with local businesses are for clubs and the wider community.” “Brownings is now one of the largest employers in Ayrshire with over 180 staff and has become a massive part of the local community. I am very passionate about my town and the club is so important to everyone in Killie. This is therefore a great opportunity for us to invest in the partnership and work together to put Kilmarnock on the map.” “The Club isn’t just a passion of mine, but it’s shared by my family and many of my staff and I can’t wait to see what this partnership brings for Brownings, the Famous Kilmarnock Pie and the mighty Killie.” Speaking about the partnership, Kilmarnock FC. Director Billy Bowie added: “John has always been a great supporter of the Club, and with the local link and the success of Brownings, I think this is the perfect partnership for Kilmarnock FC.”
12
“As my business has grown over the years, John and his family have been working equally hard to expand Brownings, investing in the local community for the greater good.” “The Directors and Staff are hugely appreciative of John’s support and we look forward to working with them going forward in this great partnership.” Brownings the Bakers, home of the famous Kilmarnock Pie, will be unveiled on the new strips later in the year and we are sure our fans will join us in thanking John and the company for their support as we continue to compete in the later part of the 2019/20 season.
THE CLUB ISN’T JUST A PASSION OF MINE, BUT IT’S SHARED BY MY FAMILY AND MANY OF MY STAFF” John Gall, Managing Director, Brownings the Bakers
THE SCOTTISH BAKER
MEMBER NEWS
IN MEMORIAM COLIN LAING, BAKERY MANAGER MURRAYS BAKERS Murrays Bakers beloved bakery manager, Colin Laing passed away on Saturday 22 February. Colin was an integral part of the Murrays team for almost 7 years. A conscientious and committed member of staff, he was not just a colleague but a friend to those who worked at the bakery. Colin was a regular attendee at Scottish Bakers events and had made many friends in the industry, many of whom paid their respects to Colin at his moving funeral service on on 5 March. Our sincere condolences to Colin’s wife Lesley, daughter Louise, his parents and siblings.
Colin with colleagues Angie and Linda and Carol Smillie and the 2019 World Championship Scotch Pie Awards
MARGARET KINDNESS, KINDNESS BAKERS, NEW DEER Margaret Kindness of Kindness Bakers passed away on Thursday 20 February 2020 at Aberdeen Royal Infirmary. She was aged 72 years. She was the beloved wife of the late Michael Kindness and dearly loved mother of Adrian, Mark & Justine and a much loved grandmother to her five grandchildren.
Ian McGhee and President Ronnie Miles visit the Craighalbert Centre to present donation.
PRESIDENT PRESENTS CRAIGHALBERT CENTRE WITH DONATION President Ronnie Miles was accompanied by board member Ian McGhee to the Craighalbert Centre in Cumbernauld. The purpose of the visit was to present them with a cheque for £3000 which was raised at the Glasgow Presidential Dance.
The Centre provides education, therapy and support to children and young people from birth to 19 years from all over Scotland. The children who attend the Centre typically have Cerebral Palsy, Rett Syndrome or other similar neurological conditions
The Craighalbert Centre is the Scottish Centre for Children with Motor Impairments and is a Grant Aided Special School, based in Cumbernauld.
These conditions can cause a range of difficulties including hearing and visual impairment and reduced communication. The Centre needs £500,000 to allow its services to operate, so fundraising is vital. 13
THE SCOTTISH BAKER
TRAINING
THE KANDY BAR
Case Study: Tommy Newall First Steps to a Career Tommy spent four years working for The Kandy Bar, in Saltcoats, as a “van boy” whilst still at school. He enjoyed the environment and the people but did not consider a career as a craft baker. Tommy initially attended a bricklaying course at his local college after leaving school, but he quickly realised this wasn’t what he enjoyed doing. He approached The Kandy Bar owner, Stephen McAllister, who was quick to offer him an apprenticeship opportunity which started in July 2019. “We’ve always taken on apprentices going back to when the McAllister family started baking in Saltcoats in 1929, and it’s a tradition we think is important” said Stephen. “I enjoyed my time with The Kandy Bar when I was at school and the business has a great local reputation as an employer, so I saw this as a good opportunity for me,” says Tommy. Motivation and Structure Tommy immediately felt at home in The Kandy Bar, and the apprenticeship programme allowed him the flexibility to learn at a pace that suited him. Tommy was particularly grateful for the support provided by Gary Steele, Training Advisor with National Food and Drink Training (NFDT). “Gary really helped me to develop and work through the qualification. He was really patient and became part of our team on the days he spent with me. I couldn’t have learned so many tips and tricks without his guidance and I couldn’t believe how quickly I ended up working through everything,” said Tommy. Stephen McAllister Agrees, “Gary was an outstanding resource for us to have in The Kandy Bar. He’s an experienced baker in his own right, but he had a fantastic way of working with Tommy that got the best out of him in a short space of time.” New Skills and Improved Performance Tommy completed his Level 2 Craft Bakery Modern Apprenticeship with The Kandy Bar, in January 2020. Tommy is very aware of the new skills he has developed, and he now feels far greater confidence in his job and on a daily basis knows what he needs to do and how to do it without being directed. “Seeing Tommy working consistently and with great attention to detail is wonderful.
14
Tommy receiving his award at the National Bakery Awards in London
He’s matured a lot in the past few months and I’m proud of what he’s achieved,” said Stephen McAllister. “And it’s even better to see him become a valued member of our Kandy Bar team.” Tommy agrees about the sense of teamwork, “I’ve learned that enjoying work is as much about being part of a team as the work itself. I’ve realised how important it is that everyone helps the business.” Tommy’s Future Stephen McAllister is clear about the future, “It’s vital for the future of our business and trade that we bring in new talent to carry on the great artisan skills needed to keep producing high quality products every day.” Tommy is now determined to keep developing his skills as a baker and hopes to progress to the Level 3 Apprenticeship which Stephen would support as he views this sort of training as essential to the long-term survival of this traditional sector of the Scottish economy.
“Great quality and good productivity come with good skills,” says Stephen, “and the apprenticeship helps us deliver on both of these.” Tommy’s greatest compliments come from the customers though, who always seem to know when he has been making the Yum Yums! Congratulations to Tommy who recently won the Scottish Young Baker of the Year at the National Bakery Awards.
MORE INFORMATION For more information visit www.nfdt.org or contact Scott Anderson, scott@nfdt.org
THE SCOTTISH BAKER
TRAINING
TRAINING IN NORTHERN IRELAND Update on apprenticeships Scottish Bakers and its training arm NFDT were made aware of a consultation by the Agri-Food Sectoral Partnership that was advocating the abolition of the current multi pathway apprenticeship in Northern Ireland in favour of a ‘single’ qualification to be called Food and Drink that instead has a selection of units made available for Baker, Butcher and a few for fishmongers. In short it meant Northern Ireland would have NO specifically devised apprenticeship qualification for Bakers who instead would be accredited/known as a Food Operatives. Our CEO Alasdair Smith, Training & Quality Manager Scott Anderson along with Training Advisor Emmanuel McCann communicated with the Northern Ireland Bakery Council (NIBC) & bakers of Northern Ireland to inform them off the consultation into the future training opportunities for their craft. We were astonished to hear that no-one had consulted with them and that they were unaware of any consultation or review. The bakers signed a letter in agreement with Scottish Bakers to challenge the proposals on behalf of the sector. Scott and Emmanuel visited every employer over 2 days in early February prior to the 21 February consultation deadline. We would also like to thank Belfast Metropolitan College and our Awarding body FDQ for their continued support in this matter and for realising the potential impact on apprenticeships and sharing their thoughts with the Agri-Food Sectoral Partnership. We received word on 2 March that after considering the extensive feedback received there was agreement by the partnership to retain the existing 9 pathways Level 2 Food & Drink apprenticeship framework. Great news for the sector and many thanks to all who are supporting the sustainability of the sector!
PATRICK (PAT) FINNIGAN JOINS THE NFDT/ SCOTTISH BAKERS TEAM Pat is an experienced manager who has over 40 years experience in the food industry. His expertise and passions are bakery and coaching people. During his career Pat has had the opportunity to work and experience the food industry at all levels from operations to management in both production and retail environments. Pat started his career as an apprentice with Lightbody’s of Hamilton. Here he gained a great work ethic and passion for quality before moving to South Africa, working with supermarkets and Bakery ingredient suppliers providing technical support to customers. Most recently he worked at regional support management level with Sainsbury’s before joining Scottish Bakers. Pat is delighted to have the opportunity to give back to the industry he loves and has given him so much during his career.
15
By Bakers for Bakers
Shareholder Invitation EXCLUSIVELY FOR BAKERS / CONFECTIONERS
Become a Shareholder of BAKO and share in the Company Profits.
For an application pack:
Email: shareholder@bakonw.co.uk Or for more information:
Speak to your Area Sales Manager
Terms & Conditions apply: Price of Shares = £40 (40 x £1 shares) Open to all UK Baker / Confectioner Customers Minimum spend of £10,400 per annum Annual Profit share dependent on individual spend in relation to other shareholder annual spend.