A new Scotch Pie World Champion is crowned!

February
August 2015
2014
A new Scotch
Pie World
Champion
is crowned!
Read more on page 4
An
insight into
the judges
journey
supported by
Page 6
www.scottishbakers.org
contents
A VERY WARM WELCOME
TO ALL OUR NEW MEMBERS
GEP Environmental Ltd
(Associate Member)
Message from the Chief Executive
2
Message from the President
2
Export Group
3
Scottish Bakers’ response to David Cameron’s comments
3
Scotch Pie Awards
4
Scotch Pie Awards - Winners list
6
A judge’s journey
8
News in brief
10
Tax tips: use your loaf
12
Grants for superfast broadband
13
On first name terms with ESOS
13
Labelling simplified
14
Key dates for your diary
16
Changes to defined contribution pension arrangements
16
Message from the
Chief Executive
I would like to say a really BIG
congratulations to everyone who won an
award at this year’s World Champion Scotch
Pie Awards and especially Linda Hill and her
team from Murrays Bakers in Perth our new
World Champion. (Full details on page 4).
The publicity received for this competition
continues to be remarkable with stories in the local press, national press,
web, twice on TV and mentioned on numerous radio shows, including
twice on the Chris Evans breakfast show which attracts 8.5 million
listeners.
It’s been a busy start to the year and we have been busy planning this
year’s conference and Scottish Baker of the Year Awards. We are delighted that Lord Digby Jones, former Minister of State for UK Trade
& Investment, will attend as our key note speaker. Lord Jones spent six
years as Director General of the CBI and for the 12 months following this
he was appointed UK Skills Envoy and campaigned to improve literacy
and numeracy levels in the UK. In 2005 he was knighted for his services
to business and became Sir Digby Jones in the Queen’s New Year’s
Honours List, then in July 2007 he was appointed Minister of State for
UK Trade & Investment and became a life peer taking the title, Digby,
Lord Jones of Birmingham Kt. He is a larger than life character with
strong views on how business is done and supported.
The Scottish Baker of the Year 2015 launch is at Ashers bakery in Nairn
on the 26th February, where we will be joined by Mich Turner and a
number of guests including Archie McPherson. All of the entry packs are
being distributed week commencing 16th February and should be with
you by the 20th. If by any chance yours doesn’t arrive or if you run out of
entry forms and need some more please get in touch.
In partnership with Gerry McBride from Skills Development Scotland we
have been leading and chairing the Scotland Food and Drink Productivity
Group. As a direct result of this we are working closely with Scottish
Enterprise, The Scottish Manufacturing Advisory Service (SMAS) and the
Scotland Food & Drink Skills Academy (SFDSA). We are encouraging our
members large and small to consider Lean Management techniques and
now offer a qualification, Food Manufacturing Excellence (FME) to qualify
your staff in this area. Please don’t hesitate to contact us for further
information.
Alan Clarke,
Chief Executive
2
Message from the
President
Firstly please let me say what a pleasure it
was to see Murrays Bakers in Perth win this
year’s World Champion Scotch Pie Awards.
Many congratulations to Linda Hill and her
team at the bakery. To see her delight at
winning was fantastic, especially in front of
so many people on such a dreary winter’s
day. What a day it was more than 200 butchers and bakers in our new
venue, the Westerwood Hotel in Cumbernauld.
Robert Ross stood down as head judge with Ian Nelson taking over this
role. Together they have produced a series of short videos highlighting
what the judges are looking for, and I would urge you to take the time to
watch these to enhance your chances of winning. We have also added
additional mystery shopping judging for some of the categories, therefore its essential that the quality of the products submitted to
judging are the same quality that your customers buy day-in and dayout.
Finally on the Pie Awards I would like to recognise Stephen and Rona
McAllister for being fantastic ambassadors during their year as world
champions and it’s great to see their business going from strength to
strength. Congratulations to them for winning the best pie in Scottish
football at this year’s awards.
The 26th February sees the launch of this year’s Scottish Baker of the
Year Awards. The competition works in that customers vote for their
favourite bakery products, both online and in your shops, and the most
popular products are invited for judging. Gold, silver and bronze awards
are awarded on a regional and national level and anyone who wins
at least a regional bronze is then eligible to enter the business part of
the competition. This year there are three categories and you can only
enter one. Craft Baker of the Year, for bakers with three shops or less,
Retail Baker of the Year, for bakers with four shops or more, and Wholesale Baker of the Year, for bakers with no shops. The overall
winner of Scottish Baker of the Year 2015 will be a winner of one of the
above categories.
I would urge all of our members to enter as winning really makes a positive impact on sales.
John Gall,
President
proud to support Scottish Bakers
Scottish Bakers Export Group
I recently had the pleasure of Chairing the second meeting of the Scottish Bakers Export Group and am
encouraged by the commitment and enthusiasm shown by its members and our industry supporters, Scottish
Development International (SDI) and SAOS, who both attended the meeting.
It’s good to hear reports that the money Scottish Bakers are investing into this project is enabling staff to be
recruited in overseas markets with specific responsibility for engaging with food and drink companies on behalf of
the members of our Group. The first two staff have now been recruited, one in Japan and one in Canada with more
to follow soon. The Group will have the opportunity to meet with them when we convene to finalise our Strategy
and Implementation Plan for this year.
I would encourage you to join this Group if you are currently exporting or thinking about exporting. It gives you an
opportunity to get ‘in on the ground floor’ and provides access to the services and support that Government are
keen to offer. SDI has agreed that the Group will have its own Account Manager and all members, regardless of
size, will be able to access support.
As a first step, we have created a template of the information we are seeking on each market. We also have
members taking part in the ISM Exhibition in Cologne and will develop an Evaluation Report of this, including a
SWOT analysis for future participation. All of this information will be available to members of the Group.
I would encourage you to join the Group as the potential return heavily outweighs the investment of £1,000 per
year to join. Please email [email protected] if you are interested.
Martin Lightbody
Chairman
David Cameron’s
‘Eggwina’ moment
You may have read that
David Cameron decided
to cut out bread in a move
to get fitter in January.
Past President Alan Stuart
represented us when a
group of bakers handed in
a letter and a loaf of bread
to number 10 to highlight
the importance of bread in
a balanced diet. He was joined by members of
the Craft Bakers Association and the Federation
of Bakers. Scottish Bakers Chief Executive, Alan
Clarke likened this to an “Eggwina” moment, in
reference to when the former Minister for Health,
Edwina Currie stated that all eggs contained
salmonella! There has been much research to
show that bread is a healthy food
and many bakers in Scotland
now produce heath conscious,
bread, biscuits and cakes, with
many gluten free products also
available.
proud to support Scottish Bakers
caption competition
Send us in a funny caption for this photo – the best one
wins a £50 Love to Shop highstreet shopping voucher,
courtesy of Allan Burns of Carr’s Flour.
Send your captions to [email protected] by
Friday 27th February. The winner will be notified on
Monday 2nd March.
3
The Scotch Pie Club is
delighted to announce
that the winner of the
16th World Scotch Pie
Championship is
Murrays Bakers of
Perth making them
THE WORLD SCOTCH
PIE CHAMPION 2015.
The
Sc
Awards 2015
Following the busiest judging day ever
with a record entry of 100 butchers
and bakers entering some 567 pies,
pasties, sausage rolls, bridies, savouries
and apple pies into the competition
and with some 300 hopefuls attending
the awards luncheon in Cumbernauld,
Murrays Bakers of Perth can truly
be proud to have produced the best
Scotch Pie in the land.
Linda Hill of Murrays Bakers said “I
am delighted! To have been given the
ultimate accolade and to be able to
call our pie the WORLD CHAMPION
as judged by a panel of experts is
just fantastic. This award is proof that
the Murrays team is the best in the
land. I am really looking forward to the
year ahead and to selling more of our
winning pies than ever.”
“The competition, which has run for
16 years, aims to highlight that bakers
and butchers create high quality artisan
pastry products. Recognising the “great
and the good” in this way rewards
excellence and raises the bar in the
industry” says Head Judge Robert Ross
who has, for many years now, overseen
the judging process to ensure only the
best pies are recognised and that only
the best of the best is crowned world
champion.
A record 567 products were entered this year
By nearly 100 of the nation’s best butchers and bakers
Judged by 50 experts, and Bay City Roller Les McKeown
10 category winners selected
But only ONE World Champion Scotch Pie
After many years of exceptional service
to the bakery industry in Scotland and
having overseen the World Scotch Pie
Championships since its inception,
Robert Ross has announced that
he is to retire as Head Judge for the
competition.
Alan Clarke of Scottish Bakers, said
“Once again we have brought together
the best pies and baked goods in the
land and today we can really celebrate
the achievement of our hard working
butchers and bakers. My heartfelt
congratulations go to our winner, and
4
indeed everyone today taking away a
prize, they are all winners in my book.”
The competition is supported by Scottish Bakers and the Scottish
Federation of Meat Traders. Both trade
associations actively support and promote
bakers and butchers in Scotland by
encouraging and sharing best practise.
Alan Clarke and Douglas Scott, respective
Chief Executives of both Associations
were impressed with the overall standard
of the products and gave thanks to
Bako Northern and Scotland who have
sponsored the competition.
proud to support Scottish Bakers
All eyes on Linda!
It’s fair to say there’s been a lot of interest in Linda since
she picked up her award, from the media and otherwise!
Some of the publications she has appeared in:
The Daily Record • Metro Scotland • Metro London • The Independent
The Times Scotland • Scottish Sunday Express • The Press & Journal
....not to mention slots on STV news and Chris Evans’ show on BBC Radio 2!
Murdo Fraser MSP even lodged a motion in Parliament congratulating Murrays, which
is his local baker. By all accounts business has been booming at Murrays and we hope
that this continues throughout Linda’s reign!
The Kandy Bar shares pie glory with Winton
Rovers which sells best pie in Scottish Football
Saturday 31st January 2015 saw
the baker of the best pie in Scottish
football share his glory with the
winning club as The Kandy Bars’
Stephen McAllister presented
Ardrossan Winton Rovers with their
very own trophy for the “Best pie
in Junior-Football” and “the Best
Football Pie in Scotland.”
Last year’s winner of The Scotch Pie
Championships Stephen McAllister
said “we might not have taken world
champion title this year but competition
in the football pie category is fierce so
I am delighted that the Scotch Pie sold
here at Ardrossan Winton Rovers has
been given recognition as the best
in the land.”
proud to support Scottish Bakers
The Kandy Bar’s Stephen McAllister
(right) with Scottish Bakers president
John Gall (centre) and Ardrossan Winton
Rovers’ captain Ryan Caddis (left).
5
The
Sc
Awards 2015
Sponsored by
the scottish pie awards - 2015 LIST OF WINNERS
Scotch Pie
CHAMPIONS
Murrays Bakers, Perth
Runner Up
Denholm Bakers, Wishaw
Gold
Michael R More Quality Butcher & Caterer, Cambusbaron
The Kandy Bar, Saltcoats
The Hame Bakery, Peterhead
silver
Irvines Ltd, Beith
Hastie & Dyce, Inverness
Ashers Bakery, Nairn
Wm Stephen (Bakers) Ltd, Dunfermline
Murdoch Brothers Butchers, Forres
bronze
Peters Bakery Ltd, Kirkintilloch
J B Houston Butchers, Dumfries
JB Christie (Airdrie) Ltd, Airdrie
William Grant Bakers, Tain
Tom Courts Quality Foods Ltd, Cowdenbeath
Chalmers Bakery Ltd, Bucksburn
Keptie Bakery, Letham
FOOTBALL Pie
OVERALL WINNER
The Kandy Bar, Saltcoats
Scotch Pie ‘Winton Rovers’
Best in Scottish Premiership
Pars Foods Ltd, Glasgow - Scotch Pie ‘Hamilton Academic FC’
Best in SPFL
Pars Foods Ltd, Glasgow - Scotch Pie ‘Clyde FC’
Best in Leagues Outside SPFL
Fraser Bros Ltd, Forres - Steak Pie ‘Forres Mechanics’
Best in Junior Football
The Kandy Bar, Saltcoats - Scotch Pie ‘Winton Rovers’
Gold
Ann Davidson Butchers, Perth (Steak & Gravy Pie) - ‘Scone Thistle’
John Lawson Butchers, Uphall (Bombay Chicken Pie) - ‘Broxburn Athletic’
silver
Ashers Bakery, Nairn (County ‘Steak’ Pie) - ‘Nairn County FC’
Boghall Butchers, Bathgate (Scotch Pie) - ‘Bathgate Thistle FC’
Brownings the Bakers, Kilmarnock (Steak & Gravy Pie) - ‘Kilmarnock FC’
Pars Foods Ltd, Glasgow (Steak & Gravy Pie) - ‘Aberdeen FC’
Bruce of the Broch, Fraserburgh (Steak Pie) - ‘Fraserburgh Utd Jr. FC’
bronze
sausage roll
DIAMOND AWARD
Tom Courts Quality Foods Ltd,
Cowdenbeath
Gold
Fisher & Donaldson, Cupar
Goodfellows of Dundee, Dundee
silver
Thomas Johnston Quality Butchers, Falkirk
Ashers Bakery, Nairn
Tower Bakery, Perth
bronze
The Hame Bakery, Peterhead
F.C. Lonie Bakery, Aberdour
Scott Brothers, Dundee
The Kandy Bar, Saltcoats
Bruce of the Broch, Fraserburgh
MAclean’s cup
Tom Courts Quality Foods Ltd,
Cowdenbeath (Boxing Day Quiche)
6
Pars Foods Ltd, Glasgow (Chicken Curry Pie) - ‘Dumbarton FC’
Fergusons of Airdrie, Airdrie (Diamond Pie) - ‘Airdrieonians FC’
Pars Foods Ltd, Glasgow (Chicken Curry Pie) - ‘Dundee United FC’
Tower Bakery, Perth (Macaroni Pie) - ‘St Johnstone FC’
Irvines Ltd, Beith (Chicken & Haggis Pie) - ‘Beith Juniors FC’
Bridie
DIAMOND AWARD
Nicolls Rosebank Bakery, Dundee
(Mince Bridie)
Gold
Thomas Johnston Quality Butchers, Falkirk (Mince Bridie)
Ann Davidson Butchers, Perth (Mince Bridie)
Hopetoun Farm Shop, Broxburn (Mince Bridie)
silver
W F Stark, Buckhaven (Mince Bridie)
D.G. Lindsay & Son, Perth (Mince Bridie)
bronze
Sugar & Spice, Auchterarder (Steak Bridie)
Mogerleys, Dumfries (Mince Bridie)
Bert Fowlie, Strichen (Mince Bridie)
proud to support Scottish Bakers
steak pie (hand held)
hot savoury
DIAMOND AWARD
Ann Davidson Butchers, Perth
DIAMOND AWARD
A J Learmonth Quality Butchers,
Jedburgh (Jethart Pastie)
(Steak & Gravy Pie)
Gold
Gold
Irvine’s Ltd, Beith (Steak Pie)
The Apple Pie, Carnwath (Steak Pie)
The Little Bakery, Dumfries (Individual Steak Pie)
Brownings the Bakers, Kilmarnock (Steak & Gravy Pie)
silver
Wm Stephen (Bakers) Ltd, Dunfermline (Steak Pie)
Thomas Auld & Sons Ltd, Greenock (Steak Pie)
Fraser Brothers, Dingwall (Small Steak Pie)
Ashers Bakery, Nairn (Steak Pie)
bronze
Charles MacLeod Ltd, Stornoway (Cow Pie)
R George Butchers, Moray (Steak Pie)
James Chapman (Butchers) Ltd, Wishaw (Steak Pie)
MacDonald Bros Ltd, Pitlochry (Puff Steak Ashet Pie)
Boghall Butchers, Bathgate (Individual Steak Pie)
HW Irvine, Blairgowrie (Steak & Gravy Pie)
Tom Courts Quality Food Ltd, Cowdenbeath (Ashet Steak Pie)
Boghall Butchers, Bathgate (Chicken Balmoral Round)
Ramsays of Carluke Ltd, Carluke (Quiche)
Mogerleys, Dumfries (Haggis & Potato Pie)
James Pirie & Son, Newtyle (Creamy Chicken, Leek, Mushroom
& Blue Cheese Savoury)
Skinner of Kippen, Kippen (Sticky Pulled Pork Savoury)
silver
Annie’s Bakery Ltd, Caithness (Breakfast Pie)
Charles MacLeod Ltd, Stornoway (Italian Pie)
JM Bakery, Carnoustie (Chilli Con Carne Pie)
The Orchard (Biggar) Limited, Biggar (Cottage Pie)
Ramsays of Carluke Ltd, Carluke (Steak & Ale Pie)
Tower Bakery, Perth (Macaroni Cheese Pie)
James Chapman (Butchers) Ltd, Wishaw (Mince & Onion Pie)
Bert Fowlie, Strichen (Wild West Chicken Pie)
J G Ross (Bakers) Ltd, Inverurie (Breakfast Pie)
Ballards Butchers, Castle Douglas (Chicken, Bacon & Haggis Pie)
bronze
Gold
WTS Forsyth & Sons, Peebles (Lasagne Pie)
MacDonald Bros Ltd, Pitlochry (Three Pudding Pie)
Alan Elliot Butchers, Lanark (Cottage Pie)
Bruce of the Broch, Fraserburgh (Chicken & Mealie Pie)
James Pirie & Son, Newtyle (Steak & Gravy with Haggis Savoury)
Tom Courts Quality Foods Ltd, Cowdenbeath (Creamy Chicken, Mushroom
& Bacon Savoury)
Bruce of the Broch, Fraserburgh (Mince & Mealie Pie)
Hunters of Kinross, Kinross (The Festive Pie)
Irvines Ltd, Beith (Chicken & Black Pudding Pie)
David Stein Butchers Ltd, Bathgate (Steak Mince Pie)
Bert Fowlie, Strichen (Apple Pie)
F C Lonie Baker, Aberdour (Apple Pie)
Boghall Butchers, Bathgate (Bramley Family Apple Pie)
Cold savoury
Apple pie
DIAMOND AWARD
Tower Bakery, Perth (Apple Pie)
silver
The Kandy Bar, Saltcoats (Large Apple Tart)
The Apple Pie, Carnwath (Apple Pie)
The Little Bakery, Dumfries (Apple Pie)
DIAMOND AWARD
Tom Courts Quality Foods Ltd,
Cowdenbeath (Boxing Day Quiche)
bronze
Gold
Tom Courts Quality Foods Ltd, Cowdenbeath (Apple Pie)
The Edinburgh Bakehouse, Edinburgh (Apple Tart)
RT Stuart, Buckhaven (Family Apple Pie)
Nicolls Rosebank Bakery, Dundee (Apple Pie)
Donaldsons of Orkney, Orkney (Hand Raised Pork Pie)
silver
Mr C’s Pies, Nr Newburgh (Ploughman’s Pie ‘Fortnum & Mason’)
bronze
FISH Savoury
Murdoch Brothers Butchers, Forres (Pork Pie)
DIAMOND AWARD
Boghall Butchers, Bathgate
vegetarian Savoury
(Cod & White Wine Pie)
Gold
The Little Bakery, Dumfries (Seafood Pie)
silver
Bert Fowlie, Strichen (North Sea Fish Pie)
bronze
MacDonald Bros Ltd, Pitlochry (Seafood Pie with Smoked Cheese & Dill)
proud to support Scottish Bakers
DIAMOND AWARD
The Apple Pie, Carnwath (Curried Veg Pie)
Gold
Bert Fowlie, Strichen (Mediterranean Lasagne Pie)
silver
Mogerleys, Dumfries (Macaroni Cheese Pie)
BRONZE
Thomas Auld & Sons Ltd, Greenock (Cheese & Onion Pastie)
7
2015 World Scotch Pie
Championships:
A Judge’s Journey
Chris Marshall, a football pie-loving banking
analyst from Glasgow, has written a blog about his
experience as a judge at the Scotch Pie Awards 2015
I’m sitting back in my flat now after
returning from the 2015 World Scotch
Pie Championships Awards Lunch and I
feel compelled to tell my story. Partly to
answer all the questions I’ve been asked
by curious friends and followers and
partly because I hope my story can help
in spreading the story of pie. For many of
you who follow Meat Filled Pastries you
will know my love of pie but in the last 3
months I’ve had the pleasure of meeting a
group of people who love pie even more
than I do who not only have a passion for
meat and pastry but live and breathe it
every single day.
My journey started back in October
where an invitation was made to be part
of the judging panel for the competition,
specifically in the football pie category.
My obvious answer was yes, a stupid boy
project started after a couple of beers and
a desire to use my journalistic skills in a
fun and interesting way had turned into
a dream. A chance to have my say on
who has the best football pie in the whole
world. Bring it on.
I’d be lying if I didn’t say I was a tad nervous when I turned up for judging day
on November 11th in Dunfermline. I’d been
given the opportunity to enter the inner
sanctum of the pie fraternity and here was
I rocking up in a jeans and checked shirt
without a hat, coat or hairnet to hand.
Considerably younger than the majority
of the other judges and let’s be honest
folks considerably slimmer than most my
concern was that my views wouldn’t be
taken seriously.
8
That thought couldn’t be further from
the truth.
After going through some pre-judging rituals I was assigned to a team of 4
to judge the 49 football pies on offer, a
surprisingly small sum when you consider
there are well over 300 junior and senior
clubs in our fair and bonny land. That said
it was still one of the larger categories in
the near 600 pie, bridie and sausage roll
field and my immediate thought was how
am I going to manage to eat all these!
Fear not though as in teams of two we
set about assessing, the shape, colour,
fill and most importantly taste of a range
of pies. I’m not going to go into too great
a detail in relation to the judging process
but it’s suffice to say I’ve never looked at
a pie so closely. Sniffing, squeezing and of
course tasting those on offer. Not a whole
pie, but slivers of which would then be up
for discussion and in some cases further
tasting by the rest of the group.
Initially I let the vastly experienced butchers
and bakers take the lead letting their
years of experience be my guide but as
we moved on I found my voice and to
my delight it was one that was indeed
welcome. It is here I think the organisers
deserve a lot of credit, it would be easy
to not allow those from the outside in
but by letting people like me a chance to
judge the best that Scottish butchers and
bakers have to offer they ensure that the
tastes of the consumer are reflected right
here and now. Whilst some more exotic
fillings fell foul of the older generation my
input ensured they got a fair review and
for me that’s what this competition was all
about, tasting the best pies around whilst
also hoping to find the next pie based
innovation. It was good to see that pies
that wandered from the traditional were
rewarded come presentation day and I’d
like to think I contributed to that.
As judging finished with a happy birthday
sing song to celebrity judge and Bay City
Roller Les MeKeown, topping off what had
already been a pretty surreal day, we were
asked to submit our choices, based on the
scores we had given. With three pies at the
top of the pile, all on equal points it was
with great surprise and honour that I found
myself being looked upon as the ‘expert’
in the field. I made my suggestions and a
consensus was reached, we had found our
diamond pie. That however doesn’t mean
we had found the winner.
The next stage in the process is one
shrouded in mystery, well it should be
anyway, as it was the mystery shop where
butchers and bakers were visited to
check the products they offered on judging
day were just as good when passed on to
paying customers. Perhaps here is where
I have my biggest question. How do you
mystery shop a football pie?
Whilst the other nine categories can be
purchased and made at home the football
pie is a totally different animal. It has to be
held in one hand as you juggle a tea or
Bovril all whilst 22 men (or women) wage
war on each other with the ultimate prize of
three points and victory. Football matches
don’t take place in controlled environments, especially in Scotland, they
can be cold and wet or hot and windy
and so for me to mystery shop a football
pie should entail a journey to the game
itself. If that’s not the method now I’d love
it to be in the future as this is truly where
the customer consumes these meat filled
things of beauty. Anyway slight tangent
aside, these mystery shops finally reach
the conclusion of who really provides the
best pie in the land.
And so with that I move on to today’s
events and the announcement of a World
Scotch Pie Champion. The winner, if you
don’t know by now, came from Murrays
of Perth and the joy on the face of Linda,
the trophy recipient, and of all the people
in the room as the winner was announced
is all anyone needs to see should you
find yourself asking, does it really matter?
Because as nice as it was to get a free
lunch and hear the echoing bellows of the
bagpipes as the lunch got into full swing it
was the obvious love of pastry that everyone I spoke to had that really got me.
Stephen McAllister the 2014 Winner from
The Kandy Bar (and 2015 Football Pie
proud to support Scottish Bakers
Winner) spoke with the kind of passion
that would surely turn even the most
devout of pie haters into meat and pastry
guzzling behemoths. There was my fellow
judges quick to show the way but also
willing to listen to new ideas and ways of
thinking. There was the myriad of butchers and bakers who spoke of pie
making not as a job or chore but as an art
and a passion that they will willingly spend
years perfecting. You hear how they go
through peaks and troughs and how they
have to adapt to an ever-changing financial
climate. I like to think of myself as quite
savvy when it comes to the machinations
of the modern world but even I found
these tales quite the eye opener.
As the fanfare died down and I rushed
to my car to miss the torture that is rush
hour traffic I took a moment to reflect on
the journey I had gone on. These men
and women who form the families and
generations of master craftsfolk found at
that awards lunch today are the reason
why I love food, it’s the reason why I love
pie as without them Meat Filled Pastries
would not exist. As I watched the man
beside me collect an award I couldn’t
help but reflect on the fact that earlier in
the afternoon he had told me how he was
expecting a hard year ahead.
So please now take this as a call to arms,
even if just once a month you visit your
proud to support Scottish Bakers
local butcher or baker to buy something
you’d usually get in the supermarket you
could be making a massive difference
to our future food landscape. Don’t let
these wonderful people become a thing of
nostalgia let’s help them thrive and move
forward. Everybody, let’s eat pie!
Keep up to date with Chris and
his pie punditry on his blog and
on Twitter:
meatfilledpastries.com
@MFPTasty
9
NEWS IN BRIEF
Iron Man Challenge!
Top dough on offer for the best bread!
Lewis Maclean of Maclean’s Highland Bakery in Forres
is undertaking the Iron Man challenge in New Zealand
in March this year!
Now in its third year, Tiptree World Bread Awards is
seeking professional and home bakers for the 2015
competition. Could you be crowned Tiptree World Bread
Awards champion and win a prize of £1000, plus a
fabulous selection of KitchenAid gadgets?
This involves:
a 2.4 mile swim, a 112 mile cycle
and a 26 mile run (marathon)…
all to be completed in just 17 hours!
The trip also coincides with his 50th birthday!
He is raising funds for charities Taigh Farrais, Moray
and Nairn Autistic Society and the Scottish Bakers
Benevolent Fund.
All sponsors gratefully received!
http://www.gofundme.com/kglm8c
Judges for 2015 include Luis Troyano, Great British
Bake-off Finalist 2014 (pictured), Charles Campion,
Food Critic, Masterchef, and George Fuller and Mike
Holling of the Craft Bakers Association.
The awards close to entries on 31 August 2015 and
the judging will take place in September. The winners
will be announced in October at a harvest supper-style
ceremony at St John’s Hyde Park, London.
For more information visit: www.worldbreadawards.com
Lewis seen here training hard for the event!
Surprise ‘Smillie’ Pie Delivery for Glasgow Postie
A long-serving Glasgow postman had his morning brightened up with a surprise delivery from TV presenter
Carol Smillie in January as part of a “Warm and Tasty”
campaign to celebrate the humble pie.
The Scotland Food & Drink Excellence Awards, run in
partnership with the Royal Highland and Agricultural
Society of Scotland (RHASS), have been recognising
and rewarding the very best in Scottish food and drink
for many years. The title sponsor is Asda and the
awards are supported by Think Local.
Nineteen entered categories, including one for bakery
and cereal-based products, celebrate excellent Scottish
food and drink across retail, foodservice and business
awards. A full list of categories and their criteria is
available to download on Scotland Food & Drink’s
website.
The “Warm and Tasty” pie campaign - a collaboration
between industry bodies Quality Meat Scotland, Scottish Bakers and the Scottish Federation of Meat
Traders Association – returned this year after its success
in 2014. Butchers and bakers up and down the country
encouraged consumers to beat the chill and the January
blues with a piping hot pie. Pie fans across Scotland were
encouraged to follow Carol’s lead and treat deserving
friends, family or colleagues who work outdoors at this
chilly time of year.
The Scotland Food & Drink Excellence Awards are open
for entries until the deadline of Friday 27th February.
A fee applies to all entries, this is £25+VAT for members
of SF&D/RHASS and £45+VAT for non-members.
To apply for the awards, please visit:
www.scotlandfoodanddrink.org/
events/excellence-awards
10
proud to support Scottish Bakers
NEWS IN BRIEF
Forfar Baker receives
prestigious award!
Forfar Baker, Sarah Murray was presented recently with
the prestigious Forwell Bequest Award which is given
occassionally by the Baker Trade of Dundee to young
people in recognition of excellent achievement in the
development of their careers.
The Baker Trade of Dundee has promoted baking
and bakers for more than five centuries and Sarah, of
McLaren’s Bakery, was accompanied by her mother,
Karen Murray and grandfather, Bill McLaren.
Together they represented three generations of the well-known Forfar firm.
Sarah is pictured below with her grandfather (left), Graham
McKee, Deacon of the Baker Trade of Dundee, and Karen.
Glasgow Presidential Dinner Dance Tickets still available!!
Date & venue: Saturday 28th February
at the Crowne Plaza Hotel in Glasgow
Time: 6:00pm - 1:00am
Dinner & entertainment:
- 3 course meal
- Live performance from Les McKeown and the Bay City Rollers
- Live performance and MC by Michelle McManus
- Raffle and auction in aid of the Scottish Bakers Benevolent Fund
- Disco
Tickets: £50 + VAT (£60 incl. VAT) per person
Accommodation: £101 per single or double room
Bookings: Contact Stacey Walls on 0131 229 1401
or email [email protected]
The evening will again include a live performance
from Les McKeown and the Bay City Rollers
FREE Initial Consultation with Mark Bradford
Are you struggling to integrate new products into your business operations?
Trying to keep your existing customers happy and also entice new ones through
your doors, product development should be a key part of your business strategy,
but it’s not always as easy as it sounds. With the demands of running a bakery
business, it can often be difficult to make the time for new product development.
Mark Bradford, with 30 years’ experience in the bakery industry, is now available
to help drive the development process in your business. Having recently set up in
the capacity as a consultant specifically to support the bakery industry, Mark has
the craft skills and technical knowledge that will ensure the successful outcome
of your business development plans.
Following a recent project at Fisher and Donaldson focusing on Danish Pastries
Sandy Milne commented:
“Returning to the fundamentals of recipe balance, technical expertise and bakery
production, complemented by innovative thought and practical know-how,
our [Danish Pastry range] manufacture and quality has been overhauled and
improved by his collaboration.”
For expert advice and assistance, or simply a fresh perspective on the potential of your business,
Mark is offering a FREE initial consultation. Contact him at 07778 466921 or [email protected]
website: mbradford.co.uk
proud to support Scottish Bakers
11
Tax tips: Use your loaf
If you have recently submitted your tax return you could be wondering if there is anything you could have had
done to mitigate the tax burden for you and your business.
If so, read on:
1. Be aware of your income level and the various tax bands. If you earn £100K and take further salary then
your tax rate could be 62%!
2. Extract the profits in the best way for you and your business. Dividends will almost always be better than taking a salary.
3. Reward family members that work in the business. Either through a salary based on the level of work that
they are doing or could they be given shares to enable a dividend to be paid.
4. Watch the timing of capital expenditure, the Annual Investment Allowance is currently £500,000 but is due
to reduce to £25,000 in December 2015.
5. Ensure you maximise capital allowances on any property improvements, certain items of plant or costs of
installing plant within the building will qualify.
6. If you are doing anything which is new and innovative check whether it qualifies for research and
development tax credits. It’s not just technology firms which qualify.
7. Consider a share option scheme for key employees, they are very tax efficient for both the individual and
the company.
8. Be careful with investment assets. You don’t want to prejudice either Entrepreneurs Relief or Business Property Relief.
9. Make sure you are up to date with the pension rules and the future changes.
10. Consider buying the business premises in your pension scheme. It gives an income stream to the pension
and a tax deductible cost to the business.
11. Salary sacrifice where possible. Whether it is childcare vouchers, pension contributions or professional subscriptions it is better for the company to pay them for the potential National Insurance savings.
12. Private Medical Insurance. Let the younger members in the scheme bring down the rates for the older ones and save you cash.
13. Consider Keyperson Insurance cover for you and your key employees to keep the business afloat if disaster strikes and make sure it is being treated correctly for tax purposes to avoid a nasty bill on pay out.
Businesses of all shapes and sizes in the food and drink sector work with Mazars, an international
accounting advisory firm to smooth their growth journey. At Mazars we run a seminar series, The Business
Growth Journey which offer businesses free targeted advice which can help you at whatever stage your
business is at.
Are you:
- Building the foundations?
- Combatting the challenges?
- Seizing the opportunities?
- Realising your assets?
…then we can offer proactive, specialised guidance in your journey. The next seminar series will take place
in Edinburgh and Glasgow between February and June 2015.
For more information and to reserve your place please email [email protected] or [email protected]
12
proud to support Scottish Bakers
Grants for superfast
broadband
9 Dots Consulting provide a complete range of converged
telecommunication services. Based in Edinburgh, the Lothians and
Fife, they specialise in bespoke solutions for SME to Sub Corporate
level businesses across Scotland and the UK delivering a “best fit”
package to accommodate phone, voice and data requirements. They
look after over 2,000 businesses from a variety of different sectors.
As one of the registered suppliers for the UK Government’s
Broadband Connection Voucher Scheme, 9 Dots Consulting has
experienced a 500% increase in demand for high-end connectivity
in the last three months. Better connectivity can bring significant
business benefits, from improving employee productivity by having
a faster and more reliable internet connection to being more competitive in both local and national markets.
The scheme enables businesses to apply for grants of up to £3,000
to upgrade to superfast internet connections. One of their clients who
has already benefitted from the voucher said:
For more information contact Martin Kershaw on
[email protected] or 0131 3000103
‘With our new high-speed connection we can now make the move
to secure storage online. Additionally staff will be able to access their
work from home, which is particularly helpful as our office is in such a
remote location. The productivity of staff will go through the roof with
our new internet connection.’
The vouchers are available to Small or Medium Enterprises (SMEs)
within 22 cities across the UK including Edinburgh, Aberdeen and
Perth. The free grants are available until the 31st of March 2015 and
are provided on a strictly first come first serve basis which is why we
would encourages businesses to get in touch and take advantage of
the free grant as soon as possible.
On first name terms with ESOS
What is ESOS?
The Energy Savings Opportunity Scheme (ESOS) is the UK
Government’s approach to implementing Article 8 of the EU Energy Efficiency Directive. It is a mandatory energy assessment and energy savings identification scheme for large
undertakings and their corporate groups operating in the UK.
When?
Your deadline to submit the formal notification of completing your
energy audit to the compliance body is 5th December 2015.
How GEP Env can help you?
Our energy auditors can help you with every aspect of achieving
ESOS compliance including implementation support. We offer
access to a network of over 30 Lead Assessors specialising in
various industries and technologies.
Is it mandatory for your business?
Yes, if on 31st December 2014 you ticked at least one of the
boxes:
Next step?
Visit www.gepenv.co.uk/esos-3 to download our free guide
on ESOS and get in touch on [email protected] or 0131
346 7771 to discuss your route to compliance and potential
funding sources.
• over 250 employees (total number of people)
• annual turnover over £38,937,777
• balance sheet over £33,486,489
What you will have to do?
• Measure total energy consumption including buildings, processes and transport
• Identify areas of significant consumption
• Carry out energy audits to identify potential opportunities for energy reduction
• E
nsure that an ESOS Lead Assessor reviews and verifies all the information
Other assessment processes you have undertaken may partially count towards your ESOS compliance. ISO50001 accreditation will be considered as full compliance under ESOS.
proud to support Scottish Bakers
GEP Environmental Ltd offers energy and
sustainability solutions to identify practical
and cost efficient ways to improve resource
consumption, comply with legislation and
reduce carbon emissions and other waste.
w: www.gepenv.co.uk
e: [email protected]
t: 0131 346 7771
Associate Member
of Scottish Bakers
since January 2015.
13
LABELLING SIMPLIFIED
• Pricing
Ingredients regulations, barcoding compliance, pricing regulations,
Use By regulations, etc. – compliance labelling is usually a necessary
chore but fortunately one which can be simplified by locating friendly
and willing advice.
• Ingredients labelling
• Barcoding
• Allergen labelling
Imaginative labelling can also benefit the promotion of your products
and sales.
• On demand labelling
Labelling doesn’t have to be complex if your relationship with a good labelling company will provide a working one-stop source of printers, consumables and expertise. Look for the best performing, simple to operate equipment and value-for money label solutions matched to
your type and size of business.
• Secondary shelf-life
labelling
• Markdown
• Portable labelling
• Freeze, washable labels
Keep it simple
Starting from the simplest solutions, many requirements can still be fulfilled
by handlabellers. Great for fast apply to multiple products when using labels
customised to your company image. Handlabellers have progressed to offer
different functions including ensuring that you are compliant with preparation
and sales guidelines. The SATO Promo food range offers day dot, month and
day printed in full and other functions which minimise error and wastage. You
may be surprised at how economical small quantity personalised designs can
be when purchased as a package.
• Design studio service
• BRC accredited supplier
Freeze, washable, peel and other materials are widely used.
Automated, intelligent label printing
You may not be aware that printing ingredients can be simple, completely
standalone and portable. Your product database and the computing intelligence to calculate Use By dates, highlight food allergens, VAT and more,
can be held within a small footprint, battery-operated printer with a one-hand
carry handle.
The behaviour of these printers is tailored for your requirements using a
library of programs already created and in use in thousands of food prep
premises, QSR and food outlets.
The key advantage is that you can define your needs and be ready to
run very quickly.
No PC or ink required, auto-allergen emphasis, large
keypad, fully portable, customised labels, anti-microbial.
High volume production
Speed, labour reduction, accomplishing deadlines and quality GS1
standard barcodes are often the drivers in volume food production. Fast and
automated-apply product labelling systems can enhance operations by adding
tray, delivery labels etc to enhance operation efficiency. Manual operations can
be minimised and the possibility of human error reduced simultaneously.
Our knowledgeable staff are
pleased to offer the benefit
of their wide experience.
Talk to Bob Hugh on 07771
611189 or our office staff
sales team on 01255 252770
for more information.
About SATO
Based in Essex, SATO has been assisting the food and other industries for
over 60 years, designing and manufacturing dedicated printer equipment.
The Harwich label plant converts over 5 billion labels every year.
14
www.satoeurope.com
[email protected]
proud to support Scottish Bakers
proud to support Scottish Bakers
dates
Saturday 7th February
CBA Yorkshire Dinner, York
Wednesday 25th February
Pre-Launch Dinner for Scottish Baker
of the Year (SBYA)
Thursday 26th February
Launch of Scottish Baker of the Year
Awards 2015, Nairn
26th February – 14th March
Scottish Baker of the Year Awards
Voting Period
Friday 17th April
Deadline for receiving SBYA business
award applications
Saturday 28th February
SB Glasgow Dance, Glasgow
Monday 20th April
Shortlisted bakers notified
Wednesday 25th March
Notification issued for products
shortlisted for Scottish Baker of
the Year Awards
Friday 8th - Sunday 10th May
Scottish Bakers Annual Conference
& Awards
Tuesday 31st March
SBYA Judging in Dunfermline
June 2015
40 Group Study Tour to Zeelandia,
Holland
Monday 6th April
Successful bakers notified
12th September - 17th September
IBA, Munich
13th April - 16th April
40 Group Study Tour to Puratos, Belgium
Changes to Defined Contribution (DC)
pension arrangements
In the 2014 Budget, the Chancellor
introduced major changes to the
regulatory regime applicable to
Defined Contribution (DC) pension
arrangements.
The changes will apply after 6 April
2015 but, under current plans, will
not apply to defined benefit (DB)
pension schemes or to those who
have already purchased annuities.
The changes are designed to
encourage individuals to take
advantage of the choices they
have in providing income for
themselves during retirement.
In effect, using your pension as a
tax efficient vehicle has never been
more attractive.
From 6 April 2015, there will be
no restriction on how much an
individual can choose to draw from
their pension. Previously, if opting for
income drawdown, the maximum that
could be drawn was limited to 25%
as a tax free lump sum and a taxable
income calculated based on interest
rates (gilt yields) and age.
In the future, the tax free lump sum
will still be available up to 25% of the
fund value but the taxable income
will no longer be limited. A steady
income can be drawn with complete
flexibility from one year to the next.
With increasing life expectancy,
fluctuating costs of living during
retirement, retreating state provision,
low interest rates and uncertain
returns from investments, finding
the correct balance is essential to
ensuring that you have the lifestyle
you would like during retirement.
What are the options when
someone reaches the age of 55?
• Individuals can use their pension pot to buy an annuity. Annuities are a good solution for
those who want the certainty of a
secure, guaranteed income for life
that ensures that they don’t outlive
their money. Options are available
to provide for inflation protection,
a dependent’s pension and
guarantees of returns on
premature death.
• A
n individual can put their funds
into a drawdown fund, which will be
known as a “flexi-access drawdown
fund.” This provides flexibility to
draw any amount over whatever
period you choose. All payments
from a flexi-access drawdown fund
will be taxed as income, after the
tax free lump sum of 25%.
• A
n individual can take a single
lump sum or series of lump sums
from their uncrystallised funds (to
be known as an “uncrystallised
funds pension lump sum.” UFPLS).
Under this option both the taxable
and tax free amount from the
pension are paid at the same time.
By way of example, a £10,000
UFPLS would have £2,500 paid
tax free and £7,500 would be
taxable as income.
Further changes post 6 April 2015
On 29 September 2014, the Chancellor announced that the
55% pension death tax charge will
be abolished from April 2015. This is
the current tax payable on funds left
in a pension on death during
retirement. This change will provide
an incentive for people to retain their
Defined Contribution savings in their
pension fund until they need it as it
can continue to be invested without
suffering income or capital gains tax,
not unlike an ISA.
These changes are likely to result
in more people using income
drawdown, rather than purchasing
an annuity, to provide their retirement
income. However, relying on
investment returns to provide
income and financial security in
retirement is still risky. It is essential
that everyone understands the
options available and makes the
right decision for themselves and
their family.
Scottish Bakers, Bakers House, Unit 2 Halbeath Interchange, Kingseat Rd, Dunfermline, Fife KY11 8RY
t: 0131 229 1401 or 01383 661 555 e: [email protected] www.scottishbakers.org
www.scottishbakers.org