Scottish Bakers & FCBAscottishbakers.org/sites/default/files/SB August news lores.pdf · Work Based...

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supported by www.scottishbakers.org August 2015 Scottish Bakers & FCBA invited by Ministers to establish a Work Based Bakery Apprenticeship in the Republic of Ireland Photograph (left to right): Damian English, TD Minister of State for Skills, Research & Innovation, Jan O’Sullivan, TD Minister for Employment & Skills, Alan Clarke, Scottish Bakers, Gerald Cunningham of the Flour Confectioners & Bakers Association

Transcript of Scottish Bakers & FCBAscottishbakers.org/sites/default/files/SB August news lores.pdf · Work Based...

August 2014

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www.scottishbakers.org

August 2015

Scottish Bakers & FCBA invited by Ministers to establish a Work Based Bakery Apprenticeship in the Republic of IrelandPhotograph (left to right): Damian English, TD Minister of State for Skills, Research & Innovation, Jan O’Sullivan, TD Minister for Employment & Skills, Alan Clarke, Scottish Bakers, Gerald Cunningham of the Flour Confectioners & Bakers Association

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contents Launch of Irish bakery Apprenticeship 1

Contents and Message from the President and Message from the Chief Executive 2

Scottish Baker of the Year iPad Competition Winners 3

News in Brief 4-5

View from the oven and Murdoch Allan buys Thains 6-7

California Raisins Ad 8

More news 9-10

Budget summary & Lindsays 11

Dates 12A VERY WARM WELCOME

TO ALL OUR NEW MEMBERS

THE GINGER BREADMAN

CLARKS THE BAKERS

Message from the Chief Executive

Message from the President It’s been another busy few months and at our recent Board meeting we agreed a number of potential changes at Scottish Bakers. We have agreed to pursue charitable status which we believe will make us more tax efficient and in a better position to

support our members when applying for Government support. We are working with Lindsay’s solicitors and aim to have our draft articles ready to be out at our AGM in November for final decision from our members.

We are progressing with the sale of Atholl House and have appointed Lindsay’s Solicitors to carry out the conveyancing. The building has been sold subject to the purchaser’s planning permission and we have agreed a period of 6 months with them to enable this to happen..

The Crowne Plaza in Glasgow is booked for our conference next year and we have agreed to bring Tom O’Toole over again as a guest speaker. Put the weekend of the 6th and 7th May 2016 in your diary. It will be an unmissable event!

Our Northern Dance is at the Kingsmill Hotel in Inverness on the 24th October, with entertainment from folk rock band Torridon. I will be in Australia visiting my son and a few bakeries, including Tom O’Toole. A big thank you to Vice President Craig McPhie who has agreed to attend in my absence.

Thank you also to Past President Alan Stuart who has offered to visit some of the beneficiaries of our Benevolent Fund to ensure their circumstances have not changed as is prudent practice for a charity. Remember if you know of any baker who has fallen on hard times the benevolent fund is there to provide support.

Please take advantage of the new Food Chain advisory service, you will see inside that we are getting good feedback on it, so please use it and let us know what you think.

John Gall, President

I have just come back from a busy weekend in the Highlands and was delighted to visit some of our members in Caithness including Reids of Caithness, RG McDonald of Wick and Annie’s Bakery. Annie is in for the Rising Star Award at this year’s Bakery Industry

Awards and we wish her every success. More details will follow in the next newsletter. I was invited by Prince Charles to a drinks reception at the Castle of Mey. He is patron of the group planning to redevelop John O’Groat’s mill. We are in talks to potentially include a Scottish bakers museum.

Before travelling to Wick I was in Dublin and was delighted that Jan O’Sullivan the Irish Minister for Education & Skills announced that they had received applications from 85 organisations wishing to establish new apprenticeship programmes in Ireland. We were delighted that our proposal which is in partnership with the Flour, Confectioners and Bakery Association of Ireland (FCBA) has been successful and we have the go ahead to begin development of the new programme. Once approved, we will then set up a training team in the Republic of Ireland.

I also met with the Low Pay Commission after the Chancellor announced the introduction of a new National living wage. We do feel people should not rely on benefits when they have a full time job and that there should be a positive incentive for people to work. However, the timing of this is difficult especially when pension legislation is now impacting on small business. The lack of consultation was very poor. More details inside this edition.

Plans are well on the way now for next year and as you will see at the back of our newsletter we have a number of meetings and activities coming up and I look forward to seeing you at our events.

Alan Clarke, Chief Executive

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Scottish Baker of the Year iPad Competition Winners

Margaret McCormick with Carol Hak of Scottish Bakers

Lyndsey Mennie with her prize

Sheila Lonie, Andrew Morton, Alan Clarke

Scott Anderson of Scottish Bakers, Fraser Crawford, Audrey Dick of The Apple Pie

Barrie Edmond with Pamela Chalmers of Chalmers Bakery

Eleanor Rae of Scottish Bakers presenting Marion Gourlay with her prize

Margaret McCormick of Kirn who voted for Blacks of Dunoon

Lyndsey Mennie of Elgin who voted for Sinclairs of Rhynie

Andrew Morton of Aberdour who voted for FC Lonie

Fraser Crawford of Wishaw who voted for The Apple Pie

Barrie Edmond of Aberdeen who voted for Chalmers Bakery

Marion Gourlay of Dalbeattie who voted for M Corson Bakers

Six lucky customers who voted for their favourite baker in this year’s Scottish Baker of the Year competition have been selected to win iPad Minis. The winners were selected at random from the 22,000 customers who voted.

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On Monday 6th July our Chief Executive Alan Clarke attended the Worshipful Company of Bakers’ Court & Livery Luncheon, as guest of BCA Chairman Christopher Freeman, at the prestigious Bakers’ Hall in London.Paul Wilkinson, Chairman of Thorntons and the Food and Drink Skills Academy, provided a key note speech where among other things he discussed the importance of the bakery sector. He also spoke about how he believed that fundamentally there are no good or bad foods – it’s all about balance. He talked about Britain’s proposed exit from the EU and the risk this would pose to our supply chain in relation to food security. Food and Drink is the largest manufacturing sector in

the UK and Paul discussed how he felt it was imperative to protect this. He said that there is an abundance of good value food being produced but we cannot let complacency set in and must still focus on productivity and lean manufacturing.

The Luncheon was attended by more than 100 members and guests. During the luncheon the Master of the Worshipful Company of Bakers Paul Heygate presented a Ship’s Decanter on a specially engraved tray to Dr John Marchant to mark his retirement as head of the National Bakery School. Mr Heygate praised the work of Dr Marchant who has been Liveryman of the Company since 1990. He has been with the National Bakery School for 41 years and was appointed head in the mid-1990s. It has forged an international reputation for providing students with the baking and scientific skills needed to succeed in today’s competitive environment.

Worshipful Company of Bakers’ Court & Livery Luncheon 2015

NEWS IN BRIEF…

Paul Heygate presenting the Ship’s Decanter to Dr John Marchant

Update on EU Proposal for an Inhalable Flour Dust Occupational Exposure Limit (OEL)The EU Working Party on Chemicals (WPC) met in June and discussed flour dust as an example of a workplace asthmagen. There was agreement that it would not be possible to recommend a health-based exposure limit for flour dust, since it is not possible to identify a threshold for the key health effect of respiratory sensitisation below which there are no adverse health effects.

As there was agreement that it is not possible to set a health-based limit for flour dust the only other option at EU level is to set a binding limit under the Chemical Agents Directive. If the European Commission follow this line the next opportunity to do so is not expected to arise before mid-2016. When this issue reappears on the agenda and there is further information, HSE will contact interested stakeholders.

In the interim, the current UK Workplace Exposure Limits for flour dust continues to apply, together with the requirement to reduce exposure to asthmagens to as low a level as reasonably practicable.

The HSE has launched a new Dust Hub website for guidance on controlling exposure to dust in the workplace.

See more at: www.scottishbakers.org/news

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Carr’s flour hosted a table at this year Open Golf Championship at St Andrews and two of their guests were Scottish Bakers Chief Executive, Alan Clarke and Past President Gordon McGhee. Despite inclement weather they had a memorable day out. A big thank you to Allan Burns and the team for the invite it was a day to remember!

Carr’s Flour at the Open Golf Championship

Gordon McGhee, Alan Clarke, Ross Dea & Allan Burns.

mySupermarket.co.uk recently released data showing that the average basket of groceries increased from £86.60 in May to £86.84 in June, which is the first increase in over six months. However this compares to the same basket cost in June 2014 which was much higher at £91.88.

Scotland’s Employer Recruitment Incentive was introduced last week aimed at encouraging employers to recruit unemployed young people aged 16-29 into sustainable employment, including Modern Apprenticeships.

The Incentive is available for job starts from 1 July 2015. A payment of up to £3,963 is available with an additional £500 also available where an employer pays the Living Wage. Businesses can access the fund as follows:

• Where a Young Person aged 16-24 enters a Modern Apprenticeship with a small/micro business of less than 50 employees

• Where a Young Person aged 16-29 with Additional Support Needs enters employment or a Modern Apprenticeship with any size of employer (excluding Public Sector)

• Where a Young Person aged 16-24 with Barriers to Employment, enters employment or a Modern Apprenticeship with any size of employer (excluding Public Sector)

More details can be found at www.ourskillsforce.co.uk/funding-for-skills/employer-recruitment-incentive

News Employer Recruitment Incentive Introduced

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This month’s View from the Oven comes from Murdoch Allan & Sons,

The business is managed by third- generation craft baker Paul Allan and his wife Katrina. Paul recently announced their acquisition of Thains Bakery.

Tell us about your business Murdoch Allan & Sons was founded in 1991 by my mum Caroline, my dad Murdoch and myself and it remains a family business to this day. We started off with one shop in Fraserburgh and then in 1995 we bought Robb’s Bakery in Strichen. It was at that point we started supplying independent retailers. Not long after this we took over the former McVities site in Hatton and we are still there to this day, with one shop and our bakery on the site. We also now have a further five shops – two in Peterhead, one in Turriff, one in Mintlaw and one in Fraserburgh. In total we employ over 100 staff and our wholesale customers include Asda, Sainsburys and The Co-operative. We produce a range of craft bakery products including morning goods, cakes, savouries and biscuits. Our best selling product is our Aberdeen Buttery – we’re famous for them!

Tell us about you I’m a third generation baker, my grandfather and my father were bakers before me. I’ve been working in and around bakers since I was a boy! Outside of work I am married with four children and we also have two dogs. We like to get away on holiday when we can and I’m also partial to a bit of gardening when the weather is nice!

VIEW FROM THE OVEN

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You have recently bought Thains Bakery – what inspired this move and had it been on the cards for a while? I was looking for a new challenge and the Thains business fits extremely well with our current operation. They have a very skilled workforce, which we have retained, and Thains is a strong brand in Aberdeen, having established their shop in 1962. The deal has been on the cards for around six months, and it’s taken us this long to get the legalities etc. sorted out.

We understand Graeme & Alan Thain are remaining in the business – what will their roles be? They will remain with the business for the foreseeable future in a consulting capacity. They have both been incredibly supportive throughout the process and we’re grateful of their continued involvement.

What are your plans for the future now you have increased your portfolio? We will look to expand on both brands (the Thains shop will retain the Thains brand) and we will take the opportunity to expand both product ranges, offering the Murdoch Allan customer base Thains’ products and vice versa.

Do you have aspirations for any further expansion? Not at this stage, we want to get to grips with this in the first instance! However I wouldn’t rule it out in future.

What advice would you give bakers who are considering a move to expand their business? I’d definitely encourage anyone who’s thinking about it to go for it. However what I would say is take time to make sure due diligence has been carried out properly, and also if you’re considering buying another business make sure it’s the right fit for your own business and brand.

What do you see as the main challenges your business will face in the coming years? The industry has seen some tough trading conditions since 2008 and the bakers who have come through it unscathed are in a good place to thrive going forward. In short I think that the really challenging times are now behind us and the future is looking bright.

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Training success

Border Biscuits Back Row L-R: Eleanor Rae, Jim Burt, Nicola Hainie, John McGuinness, Linda Farr, (Distribution Skills Lvl 2) David Greenhorn (Production & Processing Skills Lvl 2), Jim McCormack, Lynsey Kennedy, Dee Scott. Front Row L-R: Stuart Graham (Production & Processing Skills Lvl 2), David Wallace (Food & Drink Operations Lvl 3), George Brown, (Distribution Skills Lvl 2), Robert Gilfillan (Production & Processing Skills Lvl 2), John Tervitt (Production & Processing Skills Lvl 2)

NationalFood &DrinkTrainingDeveloping Skills in the Food & Drink Industry

Scottish Bakers has received information from Zero Waste Scotland on a Product Development Grant, which is open for applications. More details can be found below:

What is the aim of the fund? The fund aims to support the development of innovative new products that will help to reduce the problem of litter in Scotland that is caused by consumption of food and drink ‘on the go’.

How much funding is available? The funding for this programme is designed to be phased, with funds released in stages

Kimberley Hilson of Thos Auld and Son in Livingston receiving her Level 3 award in Food and Drink Operations from Senior Training Advisor Steve Fleming.

Product Development Grant Fund Zero Waste Scotland

NFDT candidate Robert Bond has been awarded the BMC Bakery Apprenticeship Award, with another candidate Artur Gymrek taking the runner up position.

They received their awards last Thursday at the BMC Apprenticeship Awards event, presented by Stephen Farry Northern Ireland’s minister for Education and Learning.

L-R: Robert Bond, Darren Sloss and Artur Gymrek from Hovis Belfast have just completed an IPQ Level 2 with NFDT.

over the full period of the grant programme. Initial applications will be in the form of an outline business case, for which up to five applicants will receive funding of up to £5,000 per project with two thereafter going forward to a detailed business case stage, for which up to £7,500 funding is available. Finally up to two projects will be taken forward to a prototype development stage and receive further funding of up to £25,000.

Projects must be developed in Scotland and be able to demonstrate that the project needs Zero Waste Scotland Ltd funding in order to be viable.

How do I apply for funding? Outline business cases for the first stage of the grant programme should be sent

to Lyndsay Parker ([email protected], 01786 433933) by no later than 12pm on Monday 13th July 2015.

Projects that are successful at the outline business case stage must be able to submit a detailed business case by Friday 11th September 2015 and projects that are successful at the detailed business case stage must be able to complete prototyping by Friday 19 February 2016.

Support to help applicants to develop applications that meet the fund requirements is available from Joanna Hartga ([email protected], 01235 753446).

Brendan McGrady of J B Christie recently achieved SVQ level 2 Craft Bakery Skills

BMC Bakery Apprenticeship Awards

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New Foodchain Service

We used the service to ask a question about

allergen labelling, we found that the advice was sound and the response very quick. The advice was

supplied initially verbally but very quickly followed up with an emailed reply that backed up the telephone

conversation. I’m definitely a fan of this, especially when it’s regarding legal decisions or something

that’s quite complicated.

We are currently in the throes of

gathering a list of labelling questions to ask their advice on. The purpose is to be absolutely

clear what we can potentially omit from the labels to allow for English + 2 other languages to fit on the back of pack information.

I think it’s a fantastic service to have on hand. We do subscribe to Campden BRI, although they are very good, sometimes they can be a

little slow to get back to us and our subscription is based on number of hours of advice, if we were to go over, which we almost did last year,

we’d need to pay more for additional hours of advice. This is a great free service from Scottish Bakers.

Nicola Stewart Technical Director Border Biscuits

Scottish Bakers are currently working with FoodChain Europe to provide a telephone helpline service on food issues. One of our members is happy to share her experience.

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Chancellors

BudgetThe Chancellor delivered the first all Conservative Budget since 1996, announcing a £17 billion package of Budget measures. There were various measures which will improve tax competitiveness: including the phased reductions in the Corporation Tax rate from 20% to 18% by 2020/21. However, certain Budget measures will increase the cost of employment. In particular, the government has introduced a compulsory National Living Wage for over 25 year olds. This is introduced at £7.20 in April 2016. It is estimated that this will add around £4 billion to business costs by 2020 and hit the bakery sector in Scotland hard which could have a negative impact on the number of people employed in the sector.

In April 2016, workers over 25 will be eligible for a national living wage (NLW) premium on top of the national minimum wage which will have a huge impact on many businesses and on particular sectors such as hospitality, retailing, cleaning and social care.

When the new NLW comes into force next April, eligible workers must be paid £7.20 per hour with a plan to increase it to around £9.35 by 2020. Despite measures proposed to reduce the NIC burden and corporation tax, commentators believe unemployment will increase, with sectors such as hospitality, cleaning, retail and social care likely to be particularly hard hit.

Employers are advised to plan for the National Living Wage

Employers should plan for the NLW by:

• Monitoring employee ages to ensure that when workers reach their 25th birthday their pay increases;

• Ensuring the increased rate is reflected in holiday pay;

• Being aware of the effect of the increased wage rate on eligibility for benefits, for example under pension auto-enrolment or maternity pay provisions.

The new rate is different from the aspirational living wage set by the Living Wage Foundation at £7.85 an hour outside London. This remains voluntary and is unconnected to the proposed new rate.

Chief Executive Alan Clarke met recently with the Low Pay Commission in Edinburgh and delivered the following messages:-

We do feel people should not rely on benefits when they have a full time job and that there should be a positive incentive for people to work. However:

• The timing of this is difficult especially when pension legislation is now impacting on small business.

• The lack of consultation was very poor. Our sector is in the midst of the longest period of food deflation ever seen therefore it is difficult to increase prices.

• The key for us as well as the 25% pay increase over the next 5 years for the lowest paid is the squeezing of differentials between lower paid staff and higher paid staff.

• The size of the pie that bakers have to pay wages will not change they will have to pay out the same amount to a smaller number of people or decrease hours of existing employees.

• To conduct a consultation after the decision has been made sends a very poor signal to businesses and this will cost jobs in the Scottish Bakery sector.

Scottish Bakers Meeting with the Low Pay Commission

On the 15th July, President John Gall, Past President Alan Stuart and Chief Executive Alan Clarke attended the California Raisins NDFTA Review in London. There were a series of presentations focusing on supermarket trends and health and nutrition. This highlighted how the big 4 supermarkets, Tesco, Sainsbury’s, Morrison’s and ASDA are being clearly targeted by Lidl and Aldi who are chipping away at their market share. The importance of the health and nutrition market was stressed as many consumers are becoming much more health conscious this offers great opportunities for bakers to target this market. Remember to include California Raisins in them!!

California Raisins NDFTA Review

L-R Mike Holling, CBA, Iain Forbes, California Raisins, Alan Clarke, Scottish Bakers.

L-R Alan Clarke, Chief Executive & Past President Alan Stuart

L-R Mike Holling, Alan Clarke, President John Gall

Speakers at the California Raisins NDFTA Conference

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Craft

Bakers’ Week

28th September -

3rd October 2015

Register Today to take part in Craft Bakers’ Week 2015 to raise the profile of your business and

increase awareness of craft baking!

Participating bakers will receive:• Point of Sale material including posters and bunting

• Help & advice on how to get involved• Your details on www.craftbakersweek.co.uk

Benefit from an exciting PR campaign that will encourageconsumers to visit their participating baker.

Registration costs from £10 - £50depending on the number of shops

To register visit:www.craftbakersweek.co.uk

or call:Craft Bakers Association Tel: 01920 468061

@craftbakersweek craftbakersweekJoin in with conversations online – via Twitter and Facebook.

Raise money for our charity partner Make-A-Wish® UKCharity Registration Nos. (England & Wales) 295672 (Scotland) SC037479

Resource Efficiency ProgrammeGet staff on board with resource efficiency projects with FREE training, resources and tools Resource Efficient Scotland Do you want to stop wasting energy, water, and raw materials?

Some of the most effective methods of making cost savings in your organisation do not require large capital investments. Simply encouraging and supporting colleagues to adopt more resource efficient behaviours can have big rewards.

This summer, Resource Efficient Scotland can help you to engage staff in your organisation:

• Halfdayworkshop:Thesixessentialsofstaffengagementexplained Also included free parking and entry to Edinburgh Zoo, plus panda viewing. Wednesday 19 August 2015, Edinburgh Zoo

• StaffEngagementToolkit Everything you need to start engaging your staff today – from free posters and stickers, to staff training courses, quizzes and Green Team support tools

Stay up to date with all the latest support from Resource Efficient Scotland by registering for FREE update on their website www.resourceefficientscotland.com.

[email protected] 0808 808 2268

www.scottishbakers.orgScottish Bakers, Bakers House, Unit 2 Halbeath Interchange, Kingseat Rd, Dunfermline, Fife KY11 8RY t: 0131 229 1401 or 01383 661 555 e: [email protected] www.scottishbakers.org

dates2015/2016 Scottish Bakers Events All event dates and venues are subject to change so please check closer to the date of event to make sure you have the latest information.

2015/2016 Bakery Industry Events All event dates and venues are subject to change so please check closer to the date of event to make sure you have the latest information.

18th August 2015 Conference Sub Committee Meeting Bakers House, Dunfermline

24th August 2015 Scotch Pie Club Committee Meeting Bakers House, Dunfermline

2nd September 2015 (TBC) James Allan Memorial Competition Judging Macphies Glenbervie

10th September 2015 Edinburgh Bakers Forum Mimi’s Bakehouse Leith

23rd September 2015 Scottish Bakers Board Meeting Bakers House, Dunfermline

1st October 2015 Scotch Pie Club Committee Meeting Bakers House, Dunfermline

24th October 2015 Scottish Bakers Northern Dance Kingsmills Hotel, Inverness

3rd & 4th November 2015 Scottish Bakers AGM/Away Days Inchyra Hotel, Falkirk

11th November 2015 Scotch Pie Judging Event Carnegie Conference Centre, Dunfermline

2nd December 2015 Scotch Pie Club Committee Meeting Bakers House, Dunfermline

9th December 2015 Conference Sub Committee Meeting Bakers House, Dunfermline

13th January 2016 Scotch Pie Awards Lunch Westerwood Hotel, Cumbernauld

27th January 2016 Scottish Bakers Board Meeting Bakers House, Dunfermline

24th February 2016 Scottish Baker of the Year Pre-Launch Dinner Rogano TBC, Glasgow

25th February 2016 Scottish Baker of the Year Launch McGhee’s Bakery

27th February 2016 Glasgow Dance Crowne Plaza, Glasgow

9th March 2016 Conference Sub Committee Meeting Bakers House, Dunfermline

23rd March 2016 Scottish Bakers Board Meeting Bakers House, Dunfermline

29th March 2016 Scottish Bakers of the Year Product Judging Carnegie Conference Centre

22nd April 2016 Scottish Baker of the Year Business Judging TBC

6th & 7th May 2016 Scottish Bakers Annual Conference Crowne Plaza, Glasgow

6th May 2016 Scottish Bakers Regional Awards Crowne Plaza, Glasgow

7th May 2016 Scottish Bakers National Awards Crowne Plaza, Glasgow

29th June 2016 Scottish Bakers Board Meeting Bakers House Bakers House, Dunfermline

3rd September 2016 Scottish Bakers 125 Anniversary Dinner Sheraton / EICC Edinburgh TBC

28th September 2016 Scottish Bakers Board Meeting Bakers House Bakers House, Dunfermline

9th September 2015 Bakery Industry Awards Hilton Hotel Park Lane London

12th -17th September 2015 IBA Munich

21st – 25th September 2015 The Worshipful Company of Bakers Education Frankfurt & Research Foundation European Course

28th Sep – 3rd Oct 2015 Craft Baker Week UK

4th – 10th October 2015 Irish National Bread Week Ireland

5th October 2015 Irish National Bread Week Launch Bord Bia, Dublin

10th October 2015 Craft Bakers Association AGM Majestic Hotel, Harrogate

11th October 2015 Craft Bakers & Butchers Extravaganza The Yorkshire Event Centre

13th & 14th October 2015 British Society of Baking Bicester Hotel Chesterton Bicester Diamond Jubilee Conference

23rd October 2015 Incorporation of Glasgow Bakers Dinner Trades House Gladgow

20th November 2015 Irish Bakers Benevolent Dinner Shelborne Hotel, Dublin

30th November 2015 Worshipful Company of Bakers Election Banquet Mansion House London

24th & 25th June 2016 CBA Conference Manchester

TBC October 2016 Irish Association of Master Bakers Conference Dublin TBC

D AT E E V E N T V E N U E

D AT E E V E N T V E N U E