Month: April 2021

FACE TO FACE – LIZ HAIGH-REEVE, Director of Fundraising, The Children’s Trust

first_imgQ. How did you get involved with The Children’s Trust?A. I am director of fundraising so my role is to drive the whole fundraising operation. I have been here for seven years. I’ve always worked within the voluntary sector. I previously worked for three other charities including the National Society for Epilepsy. Some 80% of the children here have epilepsy, as a result of brain injury or their condition, so I’ve known about the Children’s Trust for a while.Q. How did the tie-up between The Children’s Trust and National Doughnut Week come about?A. It was something that we were very keen to get involved with. National Doughnut Week gives us the chance to really spread the word about The Children’s Trust to a wide audience, nationally.Q. Who are craft bakers helping by raising money through National Doughnut Week?A. We have up to 75 children here who have multiple disabilities and very complex medical needs. These are the most disabled children you will find anywhere and they come from all across the UK. They may be children that cannot walk or talk or communicate in all but the most basic ways; some of the children would struggle to blink if you asked them a question. These are children that probably cannot swallow. Some of them cannot see or hear. Many of them are tube fed or helped to breathe with the use of a ventilator. Some of the children were born with their disabilities. Some became disabled as a result of a degenerative condition. Others were perfectly normal children who have become suddenly disabled as a result of an accident, where the child has suffered a traumatic brain injury. They need very specialist nursing and care from the staff. Q. What do bakers have to do to get involved with the campaign?A. Every independent baker who enrols is sent a pack, which invites them to register and take part. The cost of this is sponsored by BakeMark UK, who have been fantastic; without them we would be struggling. There is an incentive from BakeMark of free product to cover the cost of the registration. It is a real win-win situation for the bakers and we encourage as many of them as possible to take up the challenge of supporting The Children’s Trust.Q. How does the scheme work for participating bakeries? A. Bakers will receive point-of-sale material to promote National Doughnut Week and The Children’s Trust gets a percentage of sales, which is fantastic. The amount depends on each individual bakery, and they can decide how much they want to contribute.Q. How much would a typical bakery shop hope to raise?A. It is completely variable and it depends on the individuals involved. Some bakeries really take it to their hearts and do all sorts of fundraising initiatives during the week. They encourage people to buy their doughnuts with wacky promotions and different flavoured doughnuts. It seems to me the more that people endorse it and get involved, the more they get out of it, and certainly the more the Trust will be able to raise from their efforts.Q. How much money did you make last year?A. We made £40,000. We wouldn’t be fundraisers if we weren’t hoping that every year we were going to improve on the year before. Hopefully we’ll beat that target this year.Q. How was that money spent?A. We’ve had some exciting developments at the Trust in the last year. Since National Doughnut Week 2005 we have built and opened two new children’s houses on the site and they have made an enormous difference to the children, and particularly to their families. When parents make the difficult decision to let their child become residential, they have to wrestle with a whole lot of emotions, including guilt. The buildings previously did not match the level of care that the children were receiving – they were dark, miserable and dingy. Now, I see more families visiting. Brothers and sisters tear in and out of the multi-sensory rooms and the ball pools. They really enjoy the new environment.We have also established a new service to provide nationwide support in the community for children who have had a serious brain injury. Children who come to the Trust for rehabilitation make tremendous progress, but when they go home and back to school they can struggle because they do not have that intensive service. Kids are already benefiting from that.We have also trained volunteers to take the kids on outings, from farm visits to abseiling.Q. What are your plans for the money raised this year?A. At the moment, we think there are about between 5,000-10,000 children with profound multiple disabilities in the UK. The Trust is meeting the needs of a few hundred of them in the course of any one year. We want to meet the needs of far more of those children.Q. How do you see National Doughnut Week developing in the future?A. I hope it goes from strength to strength. I’ve had an amazing time. I was coming back from Cornwall some weeks after National Doughnut Week had finished last year and I came off the motorway at Oakhampton to get something to eat. I drove into this tiny hamlet in the middle of nowhere and passed a little bakery. And, blow me, there’s a signature in the window saying, ‘Thank you from Liz Haigh-Reeve’. I said ‘That’s me!’ and the woman replied, ‘Oh, have you been round to see all the bakers?’ Q. What message would you like to send to Britain’s craft bakers?A. My message would be please, please register. It is a great way to raise money and drive sales. And it’s a great way to help children who need all the help they can get. Childhood is the only thing some of them will ever have.last_img read more


first_imgBakehouse Ltd is the leading innovator and supplier of authentic bake-off Continental pastries and speciality bread to the UK and Irish retail, wholesale and food service markets.Part time or Full time BakerWe have a role for a Baker at our Bagshot offices to Bake-Off products for sample requests and customer presentations daily.Skills requiredPrevious Bakery or Food Service experience. A strong work ethic with a professional, “can do” approach and attention to detailYou must be able to communicate clearly, both orally and through written formats, with a cross-functional group of people, spanning different organisations, cultures and management levelsStrong organisational skills with the ability to manage tasks and get the job done through finding solutions that ensure the completion of daily tasksAn enthusiastic team player but also self-motivated with the ability and self discipline to work aloneFlexibility and reliability. A willingness to work very early mornings and to be committed to delivering to tight deadlines. Flexibility to work longer hours on busy days as required and to start earlier or finish later.Computer literacy ideally with Microsoft Office (Outlook, Word and Excel) and qualified in Basic Food HygieneAbility to drive. Possessing a full driving license is essential.PackageThis is a permanent role with a salary of £ 8 per hour. It can be a part time or full time role between 5 and 7.5 hours a day. Additional benefits of pension, private health care and bonus are available after successful completion of a probation period.Contact us via the email address below to register your interest:[email protected] read more

Cakes with brakes

first_imgSkoda rises to the challenge by creating one very tasty motor, a full-sized replica of its Fabia, made out of cake and confectionery.The New Fabia is ’full of lovely stuff’, according to Skoda and, to illustrate the point, they’ve swapped rivets for raisins, metal for marzipan and spark plugs for liquorice.Brook Foods’ MD Roger Staniforth, which supplied the bakery equipment seen in the advert, including mixers, ovens, moulders and depositors, told British Baker that the rear lights on the replica were made out of jelly and the headlamps made from Glacier Mints.To serve as a memento, some of the goodies have been preserved in vacuum packaging, such as the marzipan wing-mirrors, chocolate speedometer and wafer engine fan.Graham Scott of M&B London, which supplied the icing on the cake – 180kg of orange sugarpaste, 90kg of brown, 40kg of black and 50kg of white – says: “This is a fantastic advert and we are very privileged to have been part of it. It’s so rewarding to see your product used on the TV in such a way.” nlast_img read more

last year’s winner: Terry Tang, owner, Terry Tang Designer Cakes

first_img“We were so proud to have won the award. It was a stunning night and I was delighted to have been recognised by people in the industry for my work. A big article appeared in the local paper about us winning a few days later and you would not believe the amount of people who came in saying, ’We’ve just seen you in the newspaper.’ Our customers were thrilled we had won the award.”I even received an email from an old friend whom I hadn’t spoken to in over 30 years. We’re a small family business, so this award meant a lot to us.”We put the trophy in the shop and the certificate on the wall so that all our customers could see.”last_img read more

Arabian flavour for Coffee Republic

first_imgCoffee Republic is moving into the Saudi Arabian market. The company has signed a deal with Al Hadaf International trading company for the granting of franchise rights across the country.In the UK, it has also expanded its franchise with the opening of a café in the Pavillion Retail Park, Strabane, Co Tyrone – its second in Northern Ireland. It has also opened a branch in Queensway, west London.The company has also launched wireless internet access in most of its UK coffee bars, following successful trials in branches such as Reading and Weybridge. Customers in the bars will be eligible to receive a voucher with an access code with every purchase, then able to access the Coffee Republic hotspot from their Wi-Fi-enabled laptop, mobile phone or PDA.Coffee Republic chief executive Steven Bartlett said: “Until recently, customers have usually had to pay by the month or hour for internet use on the move.”last_img read more

Peck & Strong makes jump to much larger site

first_imgDevon-based company Peck & Strong is defying the current climate by moving to a new production site, four times the size of its existing one.The new site comprises a 14,000sq ft bakery and an additional 1,500sq ft, which will be used for office space and accommodation for its 14 employees.The firm has been producing handmade cakes, snacks and vegetarian flans and pies since 1980. Founder, owner and project manager John Peck had been looking for a new freehold property for the last five years, as space was getting tight at the old factory, less than half a mile down the road.The company purchased the site around 18 months ago and hope it will enable them to grow further. It is a “natural evolution for the business”, said Peck. “Our existing market is principally tea rooms and coffee shops, as well as several National Trust sites, delis and universities,” he added. The firm is also rebranding its product range, which Peck said is soon to be completed.The move into larger premises will enable the firm to meet the growing demand for its products within the coffee shop and snacking sector. “At the moment we cover the southern half of England, as well as South Wales, mainly with our own transport, but also through distributors, so we’re looking to build on that and develop into the north of England,” said Peck.last_img read more

Register for Bakers’ Fair now!

first_imgDon’t forget to register to visit Bakers’ Fair, supported by Norbake, taking place at Manchester Armitage Centre on Sunday 4 October. Entry is free, and visitors will have the chance to pick up lots of new tips and ideas for their businesses, as well as checking out the Richemont Club of Great Britain’s Annual Competition, including its live cake decorating challenge.At the Stage Area, visitors can watch presentations from NAMB chairman Mike Holling, who will be talking about how craft bakers can survive on the high street, while NAMB director Anthony Kindred will discuss salt reduction. Software company RedBlack will illustrate the benefits of bakery software.The show is open from 9.30am to 4pm. For tickets, call 01792 365902 or register at read more

What’s in the shoppers’ minds?

first_imgBy Max Jenvey of Oxxygen Marketing Partnership, a strategic business accelerator specialising in the bakery, foodservice and convenience retail sectorsIf we only knew exactly what our customers want, we could grow our business by double digits. Actually, we already know quite a lot, as groups of hungry customers think in similar ways when they enter a bakery, café or food outlet.There are three key factors to consider delivering shoppers value, getting the space and range right and maximising the occasions. Value for money is vitally important, as customers have so many choices in today’s market always communicate and promote with your freshness messages, brands, meal deals and multi-save offers. Remember to group similar items together, as customers often don’t find the products they are looking for asking, for example, “Where can I find the juice, with the milk or next to the soft drinks or somewhere else?” Equally, arrange your hot display from your lowest price-pointed item to the highest; use the classic retail technique trade your customers up by the range!In-store communication and point-of-sale material can help our customers to locate the categories or products they are looking for. Think of your shoppers’ missions and need states, such as breakfast, lunch and afternoon snacking. If you know and satisfy your customers for each occasion, more shoppers will spend more money with you and visit more frequently. Jo Chapman from PepsiCo told us that, at lunch time, for instance, you can achieve a 40% sales uplift on your sandwiches and other bread products with juice and crisps/snacks, just by ranging these products within the same chiller.In order to drive the lunchtime occasion, chiller baskets and clip solutions can help customers to purchase more and to grab more than one product in one go. With a range of secondary display solutions for crisps and snacks, you can get more out of your space. And remember, you can range crisps directly in your chillers without compromising their quality.Apart from value for money, range and product location, customers also value staff friendliness, short queues and good availability. Just take some time to look at your offer with your shoppers in mind.last_img read more

Bakers incensed by proposed pension plans

first_imgby Patrick McGuiganSmall bakery firms have slammed government proposals that will oblige businesses to automatically enrol staff in pension schemes and make contributions rising to 3% of each worker’s salary.The National Employment Savings Trust will come into force from October 2012, with businesses required to set up pensions for all employees earning over £7,500 and contribute 1% of the worker’s salary, rising to 3% by 2017. Employees will have to pay in 1% of pay, rising to 4% by 2017.Alan Clarke, CEO of trade organisation Scottish Bakers, formerly the SAMB, described the new rules as “an additional form of taxation” on bakers, who are currently struggling with rising ingredient and utility costs. “Scottish Bakers find it incredulous that [there will be] mandatory introduction of pension schemes, even for businesses that only employ one person,” he said. “Such an initiative adds to the difficulties of running a small business. Bakers will now have to identify appropriate pension providers and set up systems to enable staff to participate.”Scottish bakers want a government that supports busines-ses to assist with the much-needed economic recovery, not one that deflects bakers away from what they do best.”The Forum of Private Business said the proposals would lead to a drop in the number of permanent jobs being provided by SMEs and an increase in the use of temporary staff and self-employed labour. The NAMB’s Anthony Kindred, of Kindred Bakery in SE London, which employs 11 people, said: “This will push bakeries to look at using temporary staff and short-term contracts. They will also start looking at sub-contracting production to other firms and importing baked goods from abroad, so they don’t have to employ people themselves.”At Price & Sons in Ludlow, which has six members of staff, director Peter Cook said: “The way the economic situation is at the moment and with flour costs increasing by the week, finding extra funds and time for this kind of bureaucracy is very difficult. It’s another expense that will have to be passed on to consumers.”last_img read more

Free Cordon Bleu scholarship worth £30,000 up for grabs

first_imgLe Cordon Bleu London is to award a free scholarship for its prestigious course, Le Grand Diplôme, from its new international flagship school of culinary arts in London.One 16- to 19-year-old student will be awarded the scholarship to start in 2012, worth more than £30,000, which includes courses in Basic, Intermediate and Superior Pâtisserie. The nine-month scholarship includes courses covering Basic, Intermediate and Superior Cuisine. Le Cordon Bleu London will also provide the student with accommodation in central London.In addition to the launch of the new scholarship, Le Cordon Bleu London will be travelling the length and breadth of the UK this autumn to offer students in colleges and schools the opportunity to attend a masterclass led by two of its top teaching chefs from Pâtisserie and Cuisine. For the chance to be considered for the scholarship, applicants must post a short video clip on the Le Cordon Bleu UK Scholarship Award website, of no longer than one-and-a-half minutes, showing what they know about the Le Cordon Bleu and what inspires them. The winner will be chosen based on their passion and determination. Previous culinary experience is not a necessity.last_img read more