A flaming success - Scottish...

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September 2012

www.scottishbakers.org

Olympic torch made its way to McPhies Craft Bakers in Glasgow. Kayleigh Arbuckle, Lynsey Keane and Jim McPhie enjoyed the olympic atmosphere first hand after Chris Moss, who was the torchbearer on Thursday 21st June at 8.52am walked into Jim’s shop. Chris has joined a Basketball team despite illness which made him loose most of his sight neurologists also thought he would never walk again. He encourages others to take up sport, no matter how difficult the first attempts may be.

A flaming success

contents Welcome 1

New Website 2

VIEW FROM THE OVEN

Harry Gow 3

REGIONAL NEWS

Customers win Ipad2s 4

Scottish Bakers Dining and Dancing 4

National Craft Bakers’ Week 5

Statistics 5

Packaging Service 5

Pension changes 6

Future Baker Awards 6

LEGISLATION

Disciplinary mistakes 7

New Food Standards Body 8

FEATURE

SBOY in France 9-10

INDUSTRY NEWS

SF&D Fortnight 12

Scottish Bakers Irish Tour 13

Jumpstart Case Study 14

England Study Tour 14

Skills Investment Plan 15

Carr’s new flour mill 15

Schools Challenge 15

Salt reduction report 16

NATIONAL BAKERY TRAINING NEWS 17

A VERY WARM WELCOME

TO OUR NEW MEMBERS:

Findholm Bakery, Forres

Yummleys Country Coffee Shop, Reston

Murdoch Allan Ltd, Peterhead

Harray stores, Orkney

1 REGIONAL NEWS supported by

Gordon McGhee President of Scottish Bakers

and Managing Director, D McGhee & Sons Ltd

Alan Clarke Chief Executive of Scottish Bakers

Message from the PresidentMy first few months in office have moved quickly. I took part in a series of bakery visits in Ireland, I also joined the winners of the Scottish Baker of the Year competition on a visit to the Lesaffre Bakery Innovation Centre in Lille France hosted by Nick Harris Managing Director of BFP Wholesale. I then was invited with a number of bakers to visit the head office of IREKS based in Kulmbach in Germany, it was amazing to see their investment in state of the art technology.

It’s not all been about travelling, we are now identifying potential new premises for our Head Office, we have continued to fight the proposed changes to VAT legislation, we have secured some funding to support bakers who wish to attend the international bakery exhibition - IBA in Munich and we have developed a programme that enables young people to secure jobs in the bakery sector and are piloting it in Glasgow in September. I look forward to meeting you all at the Northern Dance in Aberdeen and the 40 Group Reunion Christmas Disco later this year.

Message from the Chief ExecutiveNext year’s conference and Scottish Baker of the Year Awards 2013 will be held on the 17th-19th May 2013 at the Crowne Plaza Hotel in Glasgow and the Awards will be hosted by Paul Hollywood. The judging for the 14th World Championship Scotch Pie competition will take place on the 27th November 2012, at the Carnegie Conference Centre in Dunfermline. A new category “Football Pie” has been added and the Awards Ceremony will be on the 9th January 2013.

The 40 Group study tour to England is planned for the 13th -15th November, the Burns Supper evening in Ayrshire on the 12th January 2013 and our Aberdeen dance on the 17th November 2012.

We have written to David Gauke the Minister responsible for the proposed VAT changes and also to the Scottish Secretary Michael Moore continuing to press for a level playing field aiming to get VAT removed from the sale of freshly baked products regardless if they are sold hot or cold.

Our new website has been launched and we have written out to each member letting them know their login details. We hope you find it beneficial and I look forward to meeting up with you soon.

REGIONAL NEWS 10supported by

including recipes for cakes and breads, recommendations for books and websites as well as raising the profile of their local baker as an essential part of the community.”

There is a strengthened members’ only section providing our members with access to our Member Services which include our Employment Law and Health & Safety Helplines. Members will find up-to date information on legislative changes on Health & Safety, Environmental Health and other issues affecting the bakery sector in Scotland

We will welcome all feedback on the new website, Please contact Anna Drogon on [email protected] or 0131 229 1401.

Chief Executive Alan Clarke said “We have listened to our members’ feedback and want to engage with everyone who is interested in bakery products in Scotland. Last year we received 12,500 votes for bakery products from customers in Scotland. This means that we can start to capture this information by registering customers’ details on our site which in turn can encourage them to shop with and support their local baker. Re-designing the website is just another step in strengthening our brand and raising the profile of Scottish Bakers in the eyes of our members, stakeholders and our members’ customers.”

He added “Customers are the life blood of any bakery business therefore we have devoted part of the website to customers, to update them on current bakery focused events and competitions such as the Scottish Baker of the Year Awards and National Craft Bakers’ Week. To build on the increased interest in home and commercial baking we have provided a number of sections

Scottish Bakers have launched a new website enabling users to access our information and services, the website has been designed to be user friendly and will also be targeted at consumers as well as bakers and allied traders.

Take a fresh look

LIVE IN AUGUST

VAT UPDATE

20 June 2012

Dear Alan, Thank you for your letter of 3 May to George Osbourne about VAT on hot food. I am replying as the

Minister responsible for this policy area and I am very sorry for the delay.The Budget announced a consultation on a change to the VAT on hot take-away food, designed to

remove inconsistency and ambiguity in the system and level the playing field across the take-away

food market. After extensive engagement with the industry we have improved the policy, addressing

practical concerns, ensuring that the new regime could be as simple as possible to apply.Following consultation we will not require business to differentiate further on cooling food. Take-

away food, including Cornish pasties and sausage rolls, will continue to be zero-rated when cooling

naturally but standard rated where it is kept hot or the cooling process is retarded. We propose to

keep the existing test which taxes food which is provided hot for the purposes of allowing it to be

consumed above the ambient air temperature. But we propose to add to it a number of new objective

tests to prevent the anomalies that have arisen as a result of case law over the years. Under the new tests, VAT will apply to hot food which is cooked, heated or reheated to order, or kept

hot by heating or through packaging, or to any food which is marketing as hot. This allows us to

remove the inconsistent VAT treatment, while not imposing any additional requirement on businesses

who sell food that is cooling down after cooking; they will not have to test the temperature of their

products at the precise time of sale. We feel this takes on the concerns put to us by the majority of the industry and MPs that have

recognised the need to deal with inconsistency but want to avert burdens. This is a more practical

way of achieving what we were originally aiming for, whilst making it simpler for business. It will

help to ensure that there is fair competition between fish and chip shops and supermarkets, while

providing a more practical way of dealing with baked products that are sold while they are cooling.Since 1984 hot take-away food has been liable to VAT but following litigation we are now in the

position that identical hot food products are treated in different ways depending on the supplier’s

alleged intention in heating the food. For example, some suppliers apply VAT to the sale of hot

pasties because they heated their pasties in order for them to be eaten hot. Other suppliers have,

however, zero rated their heated pasties by arguing that they are heated for purposes other than to

enable them to be consumed hot (for example for hygiene or to improve appearance). It was never

the intention to provide an unfair relief to some suppliers when others charge the standard rate for

what is essentially the same product.Treasury analysis suggests that these changed to the VAT treatment of food will have little impact

on consumer demand and food manufacturers will be largely unaffected by the changed. The

changes are very much at the margins and minor in relation to the overall market. Thank you for taking the trouble to make us aware of these concerns.Yours, DAVID GAUKE

The attached letter from Minister David Gauke to Alan Clarke highlights the changes that have been made to the proposed VAT legislation. Scottish Bakers have continued to lobby in Scotland and in Westminster and have written back to the Minister requesting a meeting to highlight that this change will not achieve a level playing field and we are campaigning for all VAT liability to be removed from the sale of freshly baked products regardless if they are sold hot or cold.

Craft bakers are the last producers/manufacturers on the High Street and many have closed over the last few years, the introduction of 20% food inflation onto freshly baked products will be yet another barrier to the restoration of high streets across Britain. Baking fresh is one of the few advantages that craft bakers have over the large multiples. This will help maintain and preserve the craft skills that we are fighting so hard to preserve.

3 VIEW FROM THE OVEN supported by

Harry Gow Founder and Chairman

Harry Gow Bakery Inverness

First ever Scottish Baker of the Year 2012

Q: What do the government currently do to assist bakers in the current economic climate?

Recent employment law passed in Europe is just not practical in the UK. We agree with the government making moves to distance themselves from European law. Economic cut backs, although criticised, may just have helped to protect our economy from some issues being seen in the Eurozone. Also, low interest rates has limited increases in our customers’ monthly mortgage payments. All this means more money in their pockets to spend in our shops!

Q: What should Scottish Bakers do to assist bakers?

Dedicate more resources to marketing and retailing because, unless you are 100% wholesale, being successful in this industry means being good at retailing as well as being good at baking. We felt the fully-funded Mary Portas course was a big step forward. Courses in social media would also be useful for the local baker to integrate the community.

Aside from this, employ bakery, pastry and confectionery specialists, from the continent if necessary, to train the Scottish baker in helping them achieve an edge over the supermarkets.

Q: You are the first ever Scottish Baker of the Year – did it make any change on your business?

The endorsement undoubtedly enhances the brand and with it a rise in profile and a definite jump in sales. We branded all our shops with ‘Scottish Baker of the Year’ signage and customer’s attitudes have been clear to see by way of congratulations and well wishes. Staff are extremely proud of the company’s achievement and now we have some recognition for their hard work and dedication. Winning this year just strengthens our hunger to get better and better.

Q: Tell us about your business.

I started the business in 1979 and it’s still owned and run by the family. Our range includes traditional bakery products, savouries, soup, sandwiches and cakes. We also have a range of artisan ice cream, hand-made chocolates and wedding cakes. Q: Tell us about you.

I was trained from the age of sixteen by my uncle to be a baker and confectioner. I spent a number of years working for Rank Hovis McDougal as production manager, general manager and confectionery technologist. This training and experience enabled me at 45 to set up my own bakery. Since setting up the business I have tried to recreate the perfection with which I was taught. I have never compromised with products, always baking from scratch. Finally, I have invested time in training the people that work with me to enable them to maintain the standard. Q: The current economic climate is very difficult, what things are you having to do differently in your business as a result of this?

We have taken a closer look at our balance sheet to find areas where we can save on costs, become leaner and as efficient as possible. We are paying more attention to our performance in marketing and retail, realising that we are good bakers but could be better retailers and are dedicating more time towards improving this.

Q: What do you see as the main current challenges for bakers?

Supermarkets and the convenience they bring. It’s up to the local baker to rise to the challenge and offer something unique, something the supermarkets can’t offer. Every independent craft baker should be able to claim their products are better than their local supermarkets.

view from the oven


We would like to say a big thank you to all those customers who took time to take part in the competition and congratulate our 5 winners, who promised to take part next year as well:

• Martin Coia voted for Humble Pie Bakery in Bothwell • Alison Myles voted for G. H. Barnett & Son in Anstruther • Alex Richmond voted for Pathhead Bakery in New Cumnock • Stephanie Johnston voted for Stuarts of Buckhaven • Fiona Bremner voted for Reid’s of Caithness.

Alan Clarke, Chief Executive of Scottish Bakers said “it’s moments like this that really make me feel great about the bakery industry in Scotland. By supplying prizes it’s good to be able to say a small thank you to customers who support their craft baker.”

By voting and taking part in the competition, these five customers were rewarded for simply supporting their favourite local baker and rating his/her products. The response to the competition from customers has been excellent and Scottish Bakers plan to continue to encourage the votes with customer prizes in future years.

The results of the first ever Scottish Baker of the Year Awards launched in March this year were announced at our conference in May when all bakery winners received certificates and trophies from Paul Hollywood, Artisan Baker and judge of the Great British Bake Off. Just after the Awards ceremony we drew 5 lucky numbers from 12,500 votes and invited those customers to visit bakeries they voted for in the competition.

All lucky winners were given a tour of the bakery and presented with their prizes by the owner as well as a representative from Scottish Bakers, who sponsored the iPad2s.

Customers win Ipad2s

Left to right. Pic 1 Steve Fleming, Training Advisor at Scottish Bakers, Alison Myles and Stewart Barnett from GH Barnett and Son. Pic 2. Alex Richmond receiving his prize from George McLatchie from Pathhead Bakery and Anna Drogon. Pic 3. Fiona Bremner receiving her prize from Tammy Rendall and Catherine Cowan of Reids of Caithness and Tom Macdonald from Scottish Bakers. Pic 4. Jan Stuart from Stuarts of Buckhaven, Stephanie Johnston, Susan Whyte from Scottish Bakers. Pic below: Susan Whyte from Scottish Bakers, Martin Coia and Susan Brown from the Humble Pie Bakery

Scottish Bakers Dining and dancingPlease pencil the following dates in your diary to make sure you will not miss the chance to spend an evening dining and dancing with old friends and like minded bakers.

17th November 2012 The Northern Dinner Dance Thistle Hotel, Aberdeen Airport, AB21 0AF.

Entertainment will be provided by the Graham Geddes Dance Band. Free tickets for bakery members & partners, £40.00pp for other guests.email: [email protected]. Reserve accommodation at £30.00 B&B per person on 0871 376 9001

24th November 2012 Scottish Bakers 40 Group Reunion Christmas Disco The Royal Ivy Hotel, Bridge of Allan, Stirling, FK9 4HH. Book your place at £35.00 (inc VAT) per person email: [email protected]. Reserve accommodation at £35.00 per person B&B double occupancy or £50.00 per person B&B single occupancy on 01786 832 284.

2nd February 2013 The Glasgow Dinner Dance The Crowne Plaza Glasgow Hotel

Booking instructions will be published on Scottish Bakers website in September 2012 and in the next Scottish Baker Newsletter.

12th January 2013 The Ayrshire Burns Supper Menzies Hotel, Menzies Hotels, Irvine.

Costs of accommodation and dinner tickets will be available in September. If you wish to attend, email: [email protected].


Unemployment: The jobless rate dropped to 8.1% in the three months to May from 8.3% in the previous period, which means 2.58m people are out of work.

UK Economy: The International Monetary Fund has said the UK economy will grow 0.2% in 2012 compared to a prediction of 0.8% in April.

UK inflation: Inflation fell to 2.4%, Consumer Price Index, in June from 2.8% in May, the slowest rate since the end of 2009, according to the Office of National Statistics. The Retail Price Index fell from 3.1% to 2.8%.

KWP offers the following services:

• Design & Packaging Review to ensure all parts of your business which interact with packaging are incorporated as a smooth operating part of the supply chain logistics; from Goods-In to Onward transport.

• Full Stock and Serve Facility - Free Space tied up with excess packaging – Release Cash-Flow.

• Multi Product Supply, assisting customers reduce vendor base, consolidate spending power and reduce number of deliveries to site. This has proved very beneficial to many businesses in the food sector.

statistics

This year’s National Craft Bakers’ Week taking place between the 8th and 13th October 2012 will be fronted by Fabulous Baker Brothers Tom & Henry Herbert, who are urging customers to visit their local craft baker to sample freshly made products as part of the BIG TASTE campaign:‘Come on craft bakers, let’s show them what we’ve got!’

National Craft Bakers’ Week

All bakers interested in actively participating in the National Craft Bakers’ Week should register at www.craftbakersweek.co.uk or phone 01920 468 061 and complete the £5 registration fee.

Additionally National Craft Bakers’ Week’s sponsors prepared the BIG TASTE Pack and registered bakers can receive £125.00 worth of products for a minimum £20.00 charitable donation that will go towards the Teenage Cancer Trust, which has units in Glasgow and Edinburgh. Please register early as only a number of limited packs are available. Delivery of the BIG TASTE Pack will be free of charge from National Craft Bakers’ Week sponsors BFP Wholesale Ltd and all five BAKO depots.

There has never been a better opportunity for bakers to join in this national event that celebrates local community baking, baking skills and supports young people in Scotland with cancer.

BIG TASTE PACK: With a range of nine different ingredients, the packs will give bakers the basis of a fantastic menu of freshly baked goods to tempt high street consumers. The BIG TASTE packs contains:- Marriages - 16kg Strong Stoneground Wholemeal, 16kg Manitoba (White) Flour, 16kg Rye Wholemeal Flour; Puratos UK Ltd - 12.5kg Satin Crème Cake Plain Mix; CSM (United Kingdom) Ltd -12.5kg Craigmillar Buttery Scone Mix; Macphies of Glenbervie - 5kg i-zing, 5kg Rainbow Frosting; British Bakels Ltd - 12.5kg Chia Bread Concentrate; Reynards - Everyday plastic scraper, 1 roll of 10 exclusive 21" Keeseal Ultra Disposable Savoy Bags, BFP Wholesale Ltd - Yeast pack.

Come onCraft Bakers" National CraftBakers’ Week!Mon 8th – Sat 13th

October 2012

'Join us in celebrating craft

baking by taking part in

National Craft Baker's Week

and enjoy the benefits of

heightened national publicity

and pre-arranged activities

and together lets show

customers just how tasty,

fresh and irresistible our

baked goods are.'

Tom and Henry Herbert

– let’s show them what we’ve got!”

oodss are.'

Henryy Herbert

October 2012

The week’s supporters are:

follow us on

Find us on

Facebook

��

Register to be part of National Craft Bakers’ Week

www.craftbakersweek.co.uk

Kimberley Watson Packaging Ltd, packaging solutions specialists, offer a free of charge consultancy to help you determine if your packaging orders are tailored to your needs. They will help you check if there are any ways of reducing costs of packaging by changing and adjusting sizes of the boxes, packages, wrappings that you use for your products.

For more details and to request free estimate contact: Damian Pearson on M: 07891 816564, Tel 01506 432 664 or E: [email protected] or visit kimberleywatsonpackaging.co.uk quote Scottish Bakers.

KWP can also provide you with complete packaging products including: Corrugated Cases (FEFCO styles) made from recycled and recyclable material, Small, Medium & Large Formats in a range of materials to suit all needs, Bespoke Printing to promote your Brand, Shelf Ready Packs, Die – Cut Trays & Cases, Solid Board Display Trays & Cartons and Papers Cut to Size.

Retail Sales: UK retail sales volumes edged up 0.1% in June compared to the month before according to the Office of National Statistics. Compared to June 2011 sales volumes were up 1.6%.

Grocery Market: The grocery market has slowed to 2.1% for the 12 weeks to 8th July compared to 4.2% a year ago. Kantar see signs of consumers cutting back with Aldi, 26.1%, and Lidl, 11.5%, both achieving remarkable growth, and seeing a decline in premium own-label. Kantar report grocery inflation at 3.8%.

Agricultural Food Prices: The worst US drought in 50 years is pushing commodity prices to record highs. Corn and soyabean has surpassed the peaks of 2007-08. Wheat prices have not yet hit record highs but are up 50% in five weeks and above the levels of 2010 when Russia imposed its ban. However economists point that there is no shortage of wheat at this time.

Are your packaging

solutions

tailored to

your business

needs?

Kimberley Watson Packaging Ltd


The background From October this year, it will be a legal requirement for every employer in the UK to automatically enroll qualifying workers, aged 22 and over and earning more than £8,105, on to a company pension scheme.

The legislation comes into force at different times for differently sized employers(see box right). These staging dates have been put in place to ensure everyone has a sensible amount of time to prepare for the changes and you should make the most of the time you have.

What you need to think about • Timings. What deadlines apply to your business?

• Communications. From July 2012, all businesses have responsibilities under ‘Safeguarding Individuals’. You must communicate effectively and impartially to all your employees. Do they have the right vocabulary and knowledge to make pensions decisions? How will you manage the audit trail?

• Costs. Auto enrolment is an effective 3% pay rise for all employees. There are also administration and other costs. How will you cope with these?

• Administration. What do you need to do and how will you do it? How will you manage the audit trail?

You can find free information about auto enrolment on www.rsmtenon.com/autoenrolment or contact Lorraine Montgomery, Consultant at RSM Tenon on [email protected] or 0141 226 1800.

No. of employees Staging date

500 - 799 1 Nov 2013

350 – 499 1 Jan 2014

250 – 349 1 Feb 2014

50 – 249 1 Apr 2015

30 – 49 1 Oct 2015

Less than 30 1 Apr 2017

No. of employees Staging date

10,000 – 19,999 1 Mar 2013

6,000 – 9,999 1 Apr 2013

4,000 – 5,999 May/Jun 2013

3,000 – 3,999 1 Jul 2013

1,250 – 2,999 Aug/Sept 2013

800 – 1,249 1 Oct 2013

Pension changes are coming – your business is NOT exempt! Are you aware that radical new pension laws will be introduced in less than two months? Our research shows that 31% of businesses are either unaware of these changes or don’t think it applies to them, and with fines being imposed on companies that don’t comply you can’t afford to be in that group.

Belfast Metropolitan College win California Raisins Future Baker AwardStudents from Belfast Metropolitan College won the 2012 California Raisin Future Baker Competition and a top prize of a week’s bakery course at the Richemont Centre of Excellence in Switzerland.

California Raisins and top industry judges Colin Lomax and Hugh Weeks, travelled the length and breadth of the UK and Ireland during a three-week period earlier this year visiting the competing colleges.

A teams of three students from each college were judged in categories such as Fermented, Confectionery, Savoury and Innovation. Each category had to have at least one product which contained California Raisins, at up to 25% of flour weight. Judges were looking for flavour, shape, texture, colour, skills, technique, workmanship, innovation and overall appearance. Making a decision on the winner was difficult, with only five points between the top three colleges. The two runner up colleges were ~UCB Birmingham and Tameside.

“ It has been a fantastic experience for the students of Belfast Metropolitan College. Although preparation was hard work, it’s paid off for us by winning, especially as this was the first time we had entered. Getting through to the final three the excitement was electric and the students were so pleased to have got to that stage. It really was the icing on the cake when we were announced as winners. We are looking forward to travelling to the Richemont in October and feel that we have put Belfast back on the map.” Lorna Johnston, Tutor, Belfast Metropolitan College

Dee Cassey, Marketing Manager California Raisins, presented Lawri Dowie, Laura Chart and Rebecca Mann from Belfast Metropolitan College with their prize at this year’s ABST conf.

As part of Scottish Bakers on going commitment to Bakery Education, Emmanuel McCann, training Advisor at Scottish Bakers together with great support from Drew Davidson and Finbar Haughey from Irwin’s Bakery, spent a number of days with participating students offering support and direction as part of preparations for the competition. Emmanuel was also there on the day of the competition meeting with judges, and giving support to the students and lecturing staff.

California Raisins were absolutely delighted with the standard of products produced by the colleges.

7 TRAINING NEWS supported by

1. Not establishing the facts of the case The employer must clearly establish the facts before deciding whether formal action is necessary. The facts must be recorded, e.g. documentary evidence; business rationale; written statements; minutes of informal investigatory meetings or formal consultation meetings.

2. Not spelling out the allegations against the employee properly It must be made clear to the employee exactly what they are being accused of and what the employer’s concerns are. These must be the honest concerns of the employer and should be held consistently throughout the disciplinary process. Disciplinary action can only be imposed in respect of allegations that were alleged during the disciplinary proceedings.

3. Not warning the employee of the possible consequences of disciplinary action The employee must be made well aware of the possible outcomes of any disciplinary action taken against them. This is in order for the employee to understand the gravity of any allegations made against them and for them to be able to defend such allegations fairly and appropriately.

4. Ignoring evidence in favour of the employee’s mitigation whilst considering the evidence against it Even where an employer is convinced that the employee is in the wrong, any explanation or evidence to the contrary should not be disregarded; it should be investigated properly. Employers must ensure that they do not ignore any medical reports and that they do not fail to act on any recommendations made in them. All evidence that the employer intends to rely on should be provided to the employee ahead of any disciplinary hearing to allow adequate time to prepare a defence.

5. Getting the reason for the disciplinary or dismissal wrong There have been cases where an employee who could have been fairly dismissed on the facts, was considered to have been unfairly dismissed because the reason stated for such action was incorrect. It is sometimes unclear whether an employee has been dismissed for capability or conduct; employers may prefer to claim conduct reasons in order to avoid confrontation, even though capability was the issue.

6. Using incorrect procedure Following on from the point above, it is important to use the correct procedure for the problem in question. There are a number of steps that must be carefully followed in order for a fair and correct procedure to have been in place, depending on the nature of the problem. Conduct issues are not the same as capability issues, and each should be dealt with differently.

7. Having the same person deal with the whole disciplinary process Where the same person is responsible for conducting the initial investigation, disciplinary hearing and subsequent appeal, the disciplinary process may be deemed unfair or biased towards the employer. Although it may not be possible to conduct the process in any other way for small employers, different people should carry out the process where practicable.

8. Not checking statutory or contractual obligations Where dismissal will take place, employers must check the contractual or statutory notice period the employee requires and whether it is a requirement/appropriate that the employee works their notice period. Holiday pay due/owed must also be calculated, as well as any further statutory payments, e.g. statutory redundancy pay.

9. Not giving ‘lesser’ warnings where they are appropriate Only in very serious cases will summary dismissal be justified; it is important that the employer’s decision and the action to be taken are reasonable in the circumstances. It is most likely that an employee should receive a series or warnings before a final written warning and dismissal are appropriate.

10. Not seeking advice along the way The process required for disciplinary action can be quite complicated and it is easy for an employer to be caught out. The specific procedure will vary depending on the reason for dismissal, so employers should always take specialist advice when contemplating disciplinary action to ensure a fair process is followed and that this can be evidenced as necessary.

For any further information please call our 24 hour advice service on 0844 892 2772 and quote your Scottish Bakers user code.

10 common disciplinary mistakes

Disciplinary action is one of the most difficult tasks for an employer to undertake. Not only can it be a difficult process to put into practice, the cost of making a mistake can be extremely high, both in terms of jeopardising employee morale and in legal costs should the error result in an employment tribunal claim.

Employers make the same mistakes time and time again that could have been avoided by following the required procedure. The procedure is, however, rather complicated and employers must be prompt and consistent in implementing it. It is therefore hardly surprising that employers can be caught out. A number of the common mistakes made in the disciplinary process are set out below.

TRAINING NEWS 8supported by

FREE Training CoursesAll Scottish Bakers bakery members are invited to attend Peninsula’s FREE, practical and interactive training courses, providing a foundation in basic elements of employment law. The courses are designed to enable participants to handle common employment issues that may arise, in a professional and positive manner.

11th September Basic Employment Practice /Redundancy Edinburgh/Glasgow

19th September Equal Opportunities, Harassment and Bullying Edinburgh/Glasgow

The courses will aid delegates to recognise potential problems at an early stage so that they can utilise Peninsula’s 24 Hour Advice Service to their best advantage, giving your business a safer and a more certain future, giving you the peace of mind and time to focus on profitability.

Delivering practical training on managing real life employment issues, our training is continually kept up-to-date with changes in legislation, case law and best practice. These sessions provide delegates with a comprehensive understanding of how to comply with employment law requirements.

If you wish to attend one of these free training courses, please email [email protected] or call 844 892 2773 or send a letter to Peninsula Business Services Ltd, The Peninsula, 2 Cheetham Hill Road, Manchester M4 4FB

Please have the following details available: Location and date of the preferred course,Company & delegate(s) names, Delegate name, Scottish Bakers access code, Your number & e-mail address

New food standards body for ScotlandOn 27th June 2012 ministers have agreed to create a new Scottish body for food safety, food standards, nutrition, food labelling and meat inspection.

The move follows the recommendations of the Scudamore review, which was commissioned by the Scottish Government as a result of the UK Government’s decision to move responsibility for nutrition and food labelling in England from the Food Standards Agency to the Department of Health and the Department of Environment, Food and Rural Affairs in 2010.

Public Health Minister Michael Matheson said: “The changes in England removed significant capacity in the FSA’s nutrition and labelling functions for Scotland and needed to be addressed. I thank Professor Jim Scudamore and his colleagues for their months of work to develop this comprehensive report which we have been considering since publication in April. “We have accepted all their recommendations. A new body will allow a Scottish approach to be taken to tackle poor diet and food-borne diseases and should support our food and drink industry in growing its strong, international reputation for safe, quality food.

“The new body will be at arms-length from the Scottish Government. The body will encompass nutrition and labelling policy, and meat inspection policy and operational delivery, in addition to food safety and standards. We will establish a new body which is independent, evidence-based, consumer-focussed and transparent. “Creating a new Scottish Food Standards body will require primary legislation, and we plan to consult on options before end of this year.”

Rural Affairs Secretary Richard Lochhead said: “I welcome the decision to transfer operational control of meat inspection delivery to the FSA in Scotland as soon as possible, which we hope will deliver a more cost-effective service and further enhance our strong reputation for quality and hygiene. “I am keen to explore how quickly this could be achieved. Legislation would not be needed so I would expect to transfer meat inspection, after discussions with the industry and the Food Standards Agency, before the new body is established.”

Marieke Dwarshuis, Director at consumer watchdog Consumer Focus Scotland, said: “The consequences of poor food safety measures can be devastating and people want to know that the highest standards and controls are in place. We are pleased that this new Scottish body is intended to be transparent and consumer focused and we look forward to seeing the detailed proposals on how it will carry out its vital roles.”

Alan McNaughton, president of the Scottish Association of Meat Wholesalers, commented: “The new structure, as outlined by the Scottish Government, is very much a new dawn for our industry, offering everyone involved the chance to start again with fresh ambitions, fresh attitudes and a vision for continued development. We have a superb product to offer consumers, we’re 100% committed to product health and safety as the top priority of the new service and we’re all totally committed to working together to achieve the very best for Scotland’s meat industry.”

Changes at Atholl HouseWe would like to welcome our new training advisor Joseph O’Connor who joined us in August and wish him best of luck in his new role.

It is with much regret that our Training Advisor Andy Leiper left Scottish Bakers after 3 years of great service. We wish Andy good luck in his future career.

Our Administrative Assistant and PA to Chief Executive Erin Bannerman has been accepted for International Business Studies at the Herriot Watt University and left Scottish Bakers on 31st August 2012. We wish Erin good luck with her studies.

9 FEATURE supported by

Winners of the first ever Scottish Baker of the Year Awards attended the Lesaffre Bakery Centre in Lille in France for a hands on demonstration of new products.

The participants were treated to a high quality bakery demonstration by Sara Autton and Nigel Saunders who put the group through their paces by providing demonstrations of various types of high quality bakery products.

The group were extremely impressed with the quality of the facilities at the Lesaffre Bakery centre, there were a number of groups from all over the world being hosted within the test bakeries.

Sara and Nigel were extremely skilled not just in the baking process but also in understanding the science behind the processes and why they were using the methods that they did. In addition to this they were extremely professional in their explanations to the group clearly demonstrating a clear understanding of the process and also how to explain this process to the bakers and some of the non-bakers notably Alan Clarke who was up to his elbows in dough at one stage during the day!!!

Gordon McGhee President of Scottish Bakers was suitably impressed “It has been great to take part in baking high quality products which has incorporated some new ideas and techniques, we have been really impressed with the level of knowledge and skills being demonstrated and I know that each of the participants have benefited from the experience. This has also given each of us the time to talk and listen to other bakers who have been rightly recognised as producing high quality products in Scotland and to learn from each other, probably something that we don’t do often enough”.

The group was led by Dennis Brown of BFP Wholesale Ltd and left from Edinburgh airport to fly to London and completed the journey to Lille on the Eurostar. As well as experiencing the bakery skills on display the group also had the opportunity to experience French culture.

Nick Harris Managing Director of BFP Wholesale Ltd hosted a dinner for the group and the Trainers and it was amazing to see the range of bread and confectionery products available.

Also during the visit Alan Clarke met with Corinne Wallaert and explored the potential for the winners of the Scottish Baker of the Year Awards to be entered into the Bakery European Cup and World Cup that is organised by Lesaffre, these discussions were received warmly and we hope to be able to make an announcement regarding this in the near future.

The group had a fantastic time and would like to say a big thank you to BFP Wholesale Ltd for their commitment to the Scottish Baker of the Year Awards and to everyone at the Lesaffre Bakery Centre for their kind hospitality.

Scottish Baker of the Year

FEATURE 10supported by

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HOW TO ENTER – IT’S SIMPLE 1. Use the FREE POS materials to produce the best window or in-store display

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3. On the back of your picture, write your name, title, shop name and address plus your email and telephone number

4. Send your pictures (don’t forget to put your details on the back!) to;

Dee Cassey, California Raisins POS Competition, 4th Floor, 2 Thames Avenue, Windsor, SL4 1QPor email: [email protected]

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Win! With California Raisins!

HOW TO ENTER – IT’S SIMPLE 1. Use the FREE POS materials to produce the best window or in-store display

2. Take a picture

3. On the back of your picture, write your name, title, shop name and address plus your email and telephone number

4. Send your pictures (don’t forget to put your details on the back!) to;

Dee Cassey, California Raisins POS Competition, 4th Floor, 2 Thames Avenue, Windsor, SL4 1QPor email: [email protected]

CLOSING DATE MONDAY 22 OCTOBER 2012

FREE COMPETITIONDURING NATIONAL CRAFT BAKERS’ WEEK As an extra incentive to use your FREE POS material California Raisins are offering 13 regional prizes for the best WINDOW OR INSTORE display using your POS kit and baked products.

A WINNER FROM EACH REGION WILL RECEIVE A £150�MARKS AND SPENCER VOUCHER AND A BOX OF 12.5KG OF CALIFORNIA RAISINS.

California Raisins are proud to support the Nation’s Craft Bakers.

IN AID OF

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Celebrating Scottish Produce:

SF&D Fortnight Scottish Food & Drink Fortnight is the annual celebration of Scotland’s fantastic produce which takes place on 1st to 16th September 2012 across Scotland. The campaign aims to:

•Encouragepeopletodiscover,buyandenjoythefoodanddrinkproduced on their doorstep.

•Encouragethefoodindustry-fromrestaurantstoretailersandcaterers–tosourceandchampionqualityScottishproduce.

•BuildScotland’sreputationforexcellentqualityfoodanddrink.

•Raiseawarenessofandsupportthepeoplewhoproduceourfoodanddrink.

The organisers are expecting participation from multiple and smaller retailers such as independent delicatessens and farm shops, food service businesses, food festivals, Farmers’ Markets, food groups, visitor attractions and restaurants who will come to celebrate the Fortnight with a range of activities from in-store tastings to special events and menus.

The Fortnight is open to interpretation and can be tailored to your business needs and activities. It offers a strong promotional hook to be used to your advantage. To take part, please register your event free of charge on www.scottishfoodanddrinkfortnight.co.uk and then download your POS materials including posters and logo.

For inspiration on what sort of activities other participants do, please visit www.scottishfoodanddrinkfortnight.co.uk and click events. Contact Sophie Fraser on T:0131 335 0952 or E: [email protected] at your convenience for further details or to discuss the ways in which the Fortnight can benefit your business.


Scottish Bakers on the Road Irish Tour, 5-8 June

In 1912 W.D. Irwin and his wife Ruth opened for business in a small bakery in Portadown, Co Armagh. Ruth and her sister baked fresh bread for the people of Portadown. Irwin’s bakery grew and grew over the next 20 years. A new product was launched in the

early 60’s that would revolutionize the bread market within Northern Ireland – Nutty Krust was introduced to the market.

Over the years, Nutty Krust would grow from strength to strength, winning awards for most iconic Northern Ireland product as well as Northern Ireland’s favourite product.

Success saw W. D. Irwin & Sons Ltd outgrow the initial set-up in the centre of Portadown. New premises were secured on the outskirts of Portadown, in Carne, for the building of a new plant bakery and this was opened for business by Baroness Denton of Wakefield, Minister for Economy and Agriculture on 13th February, 1995.

In 2012 Irwin’s Bakery are celebrating their centenary year baking bread for their local communities in Northern Ireland. Irwin’s is still a family run business with grandson’s Brian and Niall Irwin playing an integral role at the bakery.

A “Bakery Presidential Tour” of Ireland took place during June this year. Niall Irwin President of the Irish Association of Master Bakers had joined our Past President Lewis Maclean in a number of visits to the Highlands and Islands of Scotland and he wanted to extend the hand of friendship by organising a tour of bakeries in both Northern Ireland and the Republic of Ireland.

Niall and Lewis were joined by our Present Gordon McGhee, President of the National Association of Master Bakers Christopher Freeman and Chief Executive of Scottish Bakers Alan Clarke.

It was amazing to see the investment that has been made in bakeries and the diversification that bakers have had to do to change to meet their customer needs. The Irish market is strong in relation to bread, cakes and confectionery and there is a very small savoury market. Gordon McGhee President said “This visit has highlighted that as bakers we are all facing the same issues and having the opportunity to learn from other bakers, regardless of where they are based, is something that we will encourage.”

Linwoods has been in business for over 30 years and manufacture a range of Premium Bakery, Fresh Dairy and Healthy Super Food products. Based in County Armagh, they deliver bakery and

dairy produce to over 1600 customers daily and distribute their Healthy Super Food range throughout Ireland, UK, Spain and Holland.

From humble beginnings in the 1980’s, Linwoods has continued to grow and expand its bakery portfolio to produce the widest range of delicious bakery goods available in the market. In their bakery, they combine the best quality and blend of ingredients to bake superior products that meet exacting quality standards. They strive to ensure that their bread reaches consumers as quickly and in the best condition possible, having over 50 vehicles making direct deliveries to over 1600 stores daily.

Linwoods have two ranges of breads; Healthy Breads and Harvest Pride ranges, confectioneries such as tarts and fruit products, fresh rolls and baps and morning goods such as muffins and pancakes.

Brogans Bakery Ltd manufacture brands for multiple supermarket groups in Ireland, UK, Europe & Middle East and also the foodservice industry. They have a very successful record in

delivering quality and value to customers and have been recipients of major awards from symbol groups in recognition for their commitment to service.

Product description: Frozen Muffins, Queen Cakes ready for shelf display in freeze & thaw. Also cookies in several variants ready for bake off.

Accreditation and Awards: Seven National Hygiene Awards, Supplier Awards UK multiple, Blue Mark Accreditation, BRC A Categories, Halal Accredited.

In 1920, great baking first began at Stapleton’s Bakery. For our founders, Joe and Mary Stapleton, dedication meant getting up early in the morning so their breads could be baked and delivered warm

and fresh to the shops. Today, Stapleton’s follow the quality-first baking methods pioneered by Joe and Mary in Roscrea.

Being ‘True to Taste’ means Stapleton’s stand out. Selecting the finest flours, buttermilk and other ingredients; they bake with care to guarantee consistency and taste that’s sure to please.

Today, the Stapleton family proudly carries on the old-time baking traditions, marrying them to new skills and processes in order to produce a range of delicious quality breads with the Stapleton’s Bakery seal of quality.

McCloskeys Bakery, is a third generation family owned traditional Artisan bakery on the east coast of Ireland. They make bread, bagels, cakes and confectionary for their customers. Freshness

and quality being the hallmarks of the business which has been a household name for over 70 years now. McCloskeys produces Artisan bread, European bread, Soda bread, traditional Bread, Rolls, Baps and Bagels, Cakes and an excellent selection of Confectionery.

INDUSTRY NEWS 14supported by

Participants will pay for their travel to East Midlands Airport and accommodation in Oxford; all other transport and meal costs will be covered. The tour is opened to all, but preference will be given to bakers under 40 who want to further develop their business and bakery knowledge and skills. To reserve your place please contact Anna Drogon on [email protected] or 0131 229 1401. Please book early to avoid disappointment.

In January 2012, a group of young representatives from the Scottish baking industry re-established the Scottish Bakers 40 Group. In the past it has been an invaluable source of talent for the Scottish Bakers Board.

The 40 Group organised a Chinese Banquet at the Food Ex exhibition this Year and has put together a Christmas Disco in partnership with former members. The 40 Group is now working with Keith Houliston from British Bakels, organising a study tour to England on the 13th-15th November 2012.

Participants will meet at East Midlands Airport on Tuesday Morning 13th November and return there on Thursday 15th November for return flights to Scotland. During the three days delegates will travel by coach visiting a number of bakeries and baker shops. We are currently talking to a number of bakers including: Oliver Adams Ltd in Northampton, Nash Bakery in Bicester, Cornfield Bakery Ltd in Wheatley and Wrights Bakery in Crewe (Please note this agenda may change).

Future of the Baking Industry

Group40

Scottish Bakers EnglandStudy Tour13-15th November 2012

Our Scottish Bakers trainer Eleanor Rae was visiting our offices doing SVQ training and she showed me the Jumpstart flyer and being the nosey type I had a quick look and thought the offer was intriguing.

We started the process in the November however due to my work pressures I didn’t submit the revised tax computations until the end of March (our financial year end). The first cheque we received was within 10 days of submitting the revised computation, I suspect this was a mistake however being an accountant I banked the cheque first & asked questions later. The other repayment was received within 2 months of the claim. HMRC can still query the tax claim even though we have received money back however this is the same with all tax.

Tax tends to put off a lot of people even myself as a Finance Director however the process was straight forward. The Jumpstart staff involved were professional, helpful & knowledgeable, the spreadsheets they provided were simple to use. R&D tax is a niche/grey area of tax and the Jumpstart staff were there to provide help when required and we were guided through the whole process.

case study

Scottish Bakers partnered with JumpstartUK last year and so far their analysts helped our members to claim over £380,000 for R&D tax. Ronnie Miles from Bells Food Group Ltd agreed to share his experience of working with JumpstartUK.

Read on to find out what Ronnie said and follow his steps to claim your R&D tax!

I was involved in the process and had to give away some hours from my own schedule, but it was worth it. Few initial meetings were held to clarify what we could claim and the process involved, after that I locked myself in a dark room with some spreadsheets for a couple of days. The money we received back was well worth the effort and if I calculated the hourly rate based on the money we received it was time well spent. My board of directors reckon it’s the most financially productive I’ve been for 22 years! I did have to involve our auditors to revise the previously submitted tax computations as we went back 2 years.

I think other bakers should absolutely go for it as well. In the current climate any extra money especially a refund from HMRC is very welcome. It worked for Bells Food Group Ltd and I see no reason why other companies couldn’t benefit from this.

To check if you are eligible for R&D tax return please contact Cara Boag on [email protected] or 0131 240 2900 and be ready to answer the following questions: how many people do you employ, your annual turnover and when will your tax year end.

Ronnie Miles, Finance Director, Bells Food Group Ltd

Being innovative pays back

15 INDUSTRY NEWS supported by

Carr’s announce new flour mill at Scottish site

Carr’s Milling Industries PLC announced investment within its Food Division to develop the first new Flour Mill in Scotland for over 30 years at its Kirkcaldy site.

The project by the Cumbrian based company, involves the installation of a state of the art Mill in a new building to be located on a site alongside the grain storage and handling facility now operating within the towns port. This facility reopened to cargo vessels and wheat imports in Summer 2011, after a break of 20 years, following investment by Carr’s and Forth Ports.

The project will ultimately replace the original Hutchisons mill in the town with a modern, purpose built facility, encompassing flexible capability to produce a wide range of flour milled from Home Grown and imported wheat.

Chris Holmes, Chief Executive Carr’s Milling Industries PLC comments: “This is the first flour mill to be built in Scotland for 30 years. It will give Carr’s the most modern and technologically advanced mill in the UK and means that we can continue to provide our customers with the highest levels of product quality and service quality for many years to come.”

Construction of the new facility will take place over the next 15 months. Buhler will supply the milling machinery and controls. Gelder & Kitchen of Hull, has been appointed as project manager and architect. The project is supported by a Regional Selective Assistance grant from Scottish Enterprise.

STAG BAKERIES IN THE SFDF SCHOOLS CHALLENGEto practise and develop skills in a host of different subjects. Pupils can’t wait for their winning cake to appear on the shop shelves.”

Colin Daniels, Product Development Manager at Stag Bakeries, said: “The modern Scottish food industry is an exciting place to be. Working with schools gives us the chance to help pupils, teachers and parents better understand the importance of our industry and the great career opportunities that exist within it.”

Alan Clarke, Chief Executive at Scottish Bakers, said: “This is a fantastic example of a business education partnership that has made a positive impact on so many pupils and enables them to develop both food manufacturing and important business related skills that our sector requires.”

An award winning White Chocolate and Apple Cake, developed by pupils from the Nicolson Institute on the Isle of Lewis, has won the top award in the Stag Bakeries Schools Partnership Challenge. This is an annual competition run by Stag Bakeries which this year challenged pupils to devise a new cake for the manufacturer’s product range.

Over 200 students from four local schools on the island took part in the challenge for the ‘food to go’ market. The winning recipe went into production on 2nd July and is available to buy in local shops on 3rd July.

The S2 pupils (aged 13-14) learnt about cooking and the science of food. They also developed business skills, incl. marketing,

financial management and product development. Over the course of the task, pupils have also learnt how different skills and subjects in the curriculum can lead to different job roles in the future.

This partnership between education and industry was developed by the Scottish Food and Drink Federation’s (SFDF) ‘A Future in Food’ national school’s programme to promote careers in the industry. The Education and Children’s Services Department of Western Isles Council was also instrumental in enabling the partnership and supporting the schools.

Angus Maclennan, Deputy Head at the Nicolson Institute, said: “Our partnership with Stag Bakeries has provided a context for pupils

Skills Investment Plan for Scotland’s Food and Drink Sector

Scottish Bakers and several other organisations worked closely with Skills Development Scotland and Scotland Food and Drink and as a result the Skills Investment Plan has been developed to support Scotland’s food and drink industry growth strategy. The purpose of the plan is to support the achievement of targets in the industry growth strategy “Fresh Thinking” by highlighting the key actions that are in place, or will need to be put in place, to meet the skills for growth needs of the industry.

The plan highlights the urgent need to develop leadership and management excellence in the Food and Drink sector. Industry research found that this was one of the most common and important issues identified by employers in terms of realising their growth ambitions.

There are many challenges associated with developing leadership and management skills in the business, not least cost and taking time out to focus on learning. However, the benefits of investment can be significant - in developing future leaders and producing change that results in tangible business improvements.

To download the Skills Investment Plan please visit the ‘our story’ section on www.skillsdevelopmentscotland.co.uk

For more information about this and other SDS’s initiatives please contact Gerry McBride, Industry Manager – Food & Drink, Skills Development Scotland on T: 0141 285 6008 or E: [email protected]

INDUSTRY NEWS 16supported by

An independent report examining ways of further reducing salt in foods was published on Friday 13th July 2012 by the British Retail Consortium (BRC) and Food and Drink Federation (FDF).The project, undertaken by Leatherhead Food Research (LFR), set out to identify suitable techniques to reduce salt which would also address the related problems of products having a shorter shelf-life or lacking taste or texture. The report shows potential future methods exist but need either considerably more scientific development, including establishing their safety for consumption, or have yet to be tried in actual foods. BRC and FDF members are all committed to on-going efforts to reduce salt in their foods wherever possible but, given the limited solutions identified in the report, in the future this is likely to mean salt reduction will be achieved through small changes to individual products rather than dramatic reductions across entire ranges. With retailers and major brands reaching the limit of what they can do until there are further scientific advances, efforts to reduce salt consumption in the UK should focus on:

Encouraging companies not currently engaged in the Responsibility Deal to get involved.

Spreading the successful approaches used by big name retailers and brands to smaller businesses, particularly within catering.

Consumer education, such as encouraging people to use herbs and spices when cooking and to taste food at the table before adding salt.

British Retail Consortium Deputy Food Director, Andrea Martinez-Inchausti, said: “The UK leads the world in salt reduction and we’re approaching the limit of what is currently possible. Producing foods with even less salt but which go off too quickly or lack flavour could simply result in consumers switching to higher salt products. That’s no solution.” “Retailers take their commitment to public health extremely seriously and have invested their own money in this research specifically to look for new ways of doing even better on salt. There’s no arguing with the science though. Development of new techniques is going to take time and retailers will have to wait for those advances along with everybody else.” “There’s no reason for efforts on salt reduction to stand still in the meantime. Other business which lag behind the best or haven’t even committed to reducing salt need to catch up. Making our research freely available can help them do that. And there has to be a realistic look at people’s behaviour in the home.”

Barbara Gallani, Food Safety and Science Director at the FDF, said: “This report illustrates the complexity of salt reduction, and demonstrates the need for all parties to work together if continued progress is to be made to drive down salt consumption.” “LFR were able to undertake such a thorough review due to cooperation from a range of institutions including ingredient manufacturers, academics and CASH.” “We hope this report will be used both by our members and more broadly across the food industry. It has been sent to the Department of Health and the Chair and members of the Responsibility Deal Food Network to inform the next stages of the salt reduction work.”

Dr Paul Berryman, Chief Executive at Leatherhead Food Research, said: “Salt reduction is very complex. Each product category presents different challenges because salt affects taste, texture, shelf life and food safety.” “Our research identified some exciting new techniques using mineral salts, potassium replacers, taste enhancers and clever manipulation of salt crystal size and position. These will assist food companies new to salt reduction.” “However, Government should reconsider its discouragement of potassium replacers and give clear guidance on how companies can gain legal approval for novel approaches. Most importantly, we need a standard method to check that salt reduction does not compromise the safety and shelf life of the food. After all, salt is a natural preservative.”

Chris Peace, Industry Technical Manager at SFDF, said: “This comprehensive report is a useful resource for businesses across the food chain. The lessons and solutions brought together in the report will help businesses with limited or no reformulation experience consider how best to lower the salt content of their products. The report also provides an overview of additional potential solutions, which are still under development but might in the future help those that have already gone to great lengths to lower salt.

“A key recommendation from the report is the need for Government to review and clarify its current position that potassium cannot be used as a replacement for sodium, including in raising agents. This may prove critical in how far further reductions can be taken by bakers who have already undertaken a salt reduction programme.”

To read the full report, please visit the news section on www.scottishbakers.org

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FDF and BRC published the Salt Reduction Report

17 NBT NEWS supported by

NATIONAL BAKERY TRAINING

NBT in partnership with NAMBNBT at Bakers’ Fair

The National Bakery Training team was at the Bakers’ Fair at Kempton Park on Sunday 24th June 2012 promoting a wide range of tailored development courses including National/IPQ Qualifications in food manufacture (Bakery, Retail, Support & Common Operations, Bakery Knowledge & Key Skills Level 2 and 3, Hygiene & Health & Safety Qualifications, Bakery Skills Courses), Management Development Courses and Mary Portas Owner Manager Master Classes.

The event attracted hundreds of bakers from across the country for a day of competitions, demonstrations and networking opportunities. The exhibition played host to bakery masterclasses, stage demonstrations, the National Association of Master Bakers’ (NAMB) annual bakery competitions and a host of exhibitors.

TV celebrity Anthea Turner was on hand with NAMB chairman Mike Holling to announce the results of the NAMB competitions as well as the ‘Butchers vs Bakers’ competition, run in conjunction with Butchers’ Fair, which was co-located with the event.

A number of companies chose Bakers’ Fair as the launch event for their new products. Eurowire Containers introduced a new range of Bakeware while Verstegen, better known to butchers, launched a range of sweet and savoury treats with herbs and spices on to the UK market for the first time.

There was also plenty of live activity throughout the day to keep visitors entertained. Renshaw’s Cake Zone with static displays and live icing and decorating demonstrations attracted lots of interest from visitors and staff were on hand to give out hints and tips about how to add value to products.

On the live stage area, there were demonstrations from Louise Brooker, of Cake Craft World; Peter Gossage, Master of the Worshipful Company of Bakers and David Powell, past Master; professional confectioner and cake decorator Jane Hatton; and Mellissa Morgan, aka Ms Cupcake who wowed the crowds with her vegan Victoria sponge, topped with fresh strawberries.

The next Bakers’ Fair will take place on 7th October 2012 at The Yorkshire Event Centre, Harrogate. Please visit NBT stand there to discuss your training needs and our training offer. In a meantime please contact Karen Taylor on [email protected] or 0796 9491 077.

TV Celebrity, Anthea Turner and Alan Clarke, Chief Executive of Scottish Bakers

Meet the NBT Training Team Our training advisors lead by Karen Taylor, welcome a call from you:

Karen Taylor, Training Manager Telephone: 01427 884 956 Mobile: 0796 9491 077 Email: [email protected]

Phil Tune, Training Advisor Mobile: 07731 580 744 Email: [email protected]

Graham Turner, Training Advisor Mobile: 07765 018 121 Email: [email protected]

Henry Jeffries, Training Advisor Mobile: 07803 122 495 Email: [email protected]

The training arm of Scottish Bakers, National Bakery Training (NBT) have partnered with the National Association of Master Bakers (NAMB) to become their preferred provider of apprenticeships and qualifications for bakers across the UK. This builds on the recent partnership between Scottish Bakers and the Northern Ireland Bakery Council.

Mike Holling Chairman of the NAMB is delighted with this new partnership “there is a real need in the bakery industry for a fully qualified workforce and this new partnership means that bakers across the UK have access to funded programmes that enables them to train their staff in the workplace without the need to release staff away from the bakery.”

Gill Brooks-Lonican Chief Executive at NAMB “There has always been a close working relationship between the NAMB and Scottish Bakers and this joint training venture will cement this even further. Skilled staff are paramount to our industry’s survival and this will enable our bakers to get training they need at no cost”.

This new partnership means that bakers will have access to a wide range of bakery and food production City & Guilds qualifications, including craft bakery, retail bakery, production bakery and food production. Karen Taylor, Training Manager at National Bakery Training was enthusiastic “We have been providing training in England for 3 years and we have many existing customers including Betty’s tea rooms, Park Cakes and Sparks of Bradford. This now gives all members of the National Association access to our provision. With the current funding arrangements in England there is currently no cash cost to the baker and no need for the learner to leave the workplace whilst being trained. We have many examples where bakers have embarked on our training programmes and have been delighted with the changes in their personnel and the increased motivation of the participants is evident for all to see. Within our team of training advisors we have both bakery and training knowledge experience and skills to pass on to existing bakery and food production employees.”

Lauren Lane a trainee at Betty’s Bakery, North Yorkshire has experienced the National Bakery Training apprenticeship programme: “I am really pleased that management here at Betty’s decided to let us achieve our Industry Professional Qualifications in baking skills, I believe this has really helped with learning the under-pinning knowledge required to be a baker. I know that without the work set by the training advisors at National Bakery Training I would not have learnt half as much of the science that I now know and I am really looking forward to getting stuck into the next level of training.’’

For further information or to enquire about the training available please contact Tina Sawyer at NAMB on E: [email protected] or T: 01920 468061 or Karen Taylor, Training Manger National Bakery Training on T: 07969491077 E: [email protected].

NBT NEWS 18supported by

Bradford bakers invest in trainingTwo Bradford bakers decided it was prudent to invest time into providing nationally recognised training qualification to their employees, through a professional training provider. Marshall Bakers Ltd and Sparks Confectioners both situated on the west from the city centre, invited National Bakery Training team to their bakeries and shops to deliver Proficiency in Bakery Industry Qualifications for 13 employees in total.

Karen Taylor, Training Manager at NBT said “Both Cotswold Food Partnership and Marshall Bakers were very enthusiastic about the training especially with the current funding arrangements in England which means that there is no cash cost to the employer to deliver the training and most importantly all training is done at the workplace and no employee needs to leave the bakery to learn. We are already looking into the next level of training for most of the staff to build on the knowledge and experience they have gained so far”.

Philip Marshall, Managing Director at Marshall Bakers now reckons that any business is about its people and can only grow and expand by “Investing in our staff and making sure they improve their qualifications to ensure the continued success of our business.”

Mark Rooza Managing Director at Cotswold Food Partnership, was delighted with the programme delivery “one of the best things about the training was that it happened on the job and covered the exact skills required for my staff including understand how to maintain product quality, understand how to control hygiene, carry out product change overs. This had an immediate impact on my business with measurable increases in sales and levels of motivation within the team”.

Anna Bicz, a trainee the Cotswold Food Partnership, Bradford site said: “All the training that we did with NBT training advisors was very professional and refreshing. I particularly enjoyed the fact that it was all a hands-on learning. We work with our hands every day but having the trainers checking and advising on how to improve our techniques gave me loads of confidence.” Debbie Bryon, a trainee at Marshall’s Bakers added: “I am really pleased that management here at Marshall’s decided to let us achieve our Industry Professional Qualifications in retail support skills, I know that the work set by my tutor has given me a really good understanding of my job and I am really looking forward to starting the next level of training.’’

Phil Tune Training Advisor at NBT, Karen Taylor, Training Manager at NBT with the management and learners at Marshall’s Jane Marshall, Phil Marshall, Dawn Belt, Julie Waddington, Elaine Lovell, Kirsty Leighton, Deborah Bruon

Phil Tune Training Advisor at NBT, Karen Taylor Training Manager at NBT, Mark Scholey, Tomasz Dawidziuk, Daniel Le Neveu

FRESH ENERGY AT THE NBTWe are pleased to welcome our new Training Manager for England Karen Taylor who will be leading National Bakery Training, the training arm of Scottish Bakers outside of Scotland.

Karen is based in Nottinghamshire. She is an experienced senior manager with a solid background within the work based learning environment. She can evidence a strong track record of achievement within the delivery of vocational qualifications where she possesses her

Assessor and IV qualifications. Karen is an enthusiastic and passionate leader and manager with experience of leading business operations to meet specific objectives both in terms of quality and P&L. She has good employer engagement and client relationship skills giving her the ability to influence and promote ideas with a hands-on approach to ensure targets are achieved. She has managed several key clients including Sunderland Football Club and N&P Building Society with occupational competency covering hospitality, customer service, management etc.

Karen Taylor, Training Manager at National Bakery Training

“ My plans for the next 12 months are to grow the provision of National Bakery Training, through providing the best quality training that is tailored to each employer and employees’ needs. Whether you are a large or a small family run bakery, we have a range of qualifications to suit. Our personal approach allows time for practical experience to be observed, knowledge and understanding to be delivered, all without your employees leaving the work place.”

www.scottishbakers.orgScottish Bakers, Atholl House, 4 Torphichen Street, Edinburgh EH3 8JQ t: 0131 229 1401 e: [email protected] www.scottishbakers.org

dates1st-16th September SF&D Fortnight

5th September Scottish Bakers Board Meeting

16th-21st September IBA Bakery Exhibition, Munich Germany

18th September Scottish Bakers Centenary Club sector 1 meeting

5th-6th October Irish Assoc of Master Bakers Conference

7th October Bakers’ Fair, Harrogate

8th-13th October National Craft Bakers Week

10th October Joint centenary club meeting, sectors 2 and 3, Glasgow

21st -22nd October BBC Good Food Show, Glasgow

6th-7th November Scottish Bakers Strategy Meeting

13th-15th November 40 Group Study Tour, England

17th November Northern Dance, Aberdeen

24th November 40 Group Reunion Christmas Disco

27th November World Scotch Pie Championship Judging, Dunfermline

9th January World Scotch Pie Championship Awards lunch, Dunfermline

12th January 2013 Burns Supper, Ayrshire

2nd February 2013 Annual Glasgow Dinner Dance

Scottish Bakers 2013 Conference and AwardsIt has been over three months since we delivered the 121st Annual Conference and the inaugural Scottish Baker of the Year Awards on 11-13 May 2012, and it is time to start planning for 2013. The next conference and Awards will take place at the Crowne Plaza Glasgow Hotel, Congress Road, G3 8QT on 17-19th May 2013 and we would like to encourage you all to pencil those dates in your diaries. Booking will be open from autumn 2012.

This year we were absolutely delighted with the participation levels at the Scottish Baker of the Year Awards; 12,500 customers voted for 164 bakeries across Scotland and we presented 45 Regional Product Awards, 15 National Product Awards and the first ever Scottish Baker of the Year Award which went to Harry Gow bakery in Inverness.

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Date for your diary:

Scottish Bakers 2013Conference and Awards17-19 May 2013Crowne PlazaGlasgow Hotel

A flaming success - Scottish...

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