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RICHARD LOCHHEAD MSP Here We Are Approaching the Summer and It Hardly Feels That Spring Has Sprung

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RICHARD LOCHHEAD MSP Here We Are Approaching the Summer and It Hardly Feels That Spring Has Sprung FOREWORD BY THE CABINET SECRETARY FOR RURAL AFFAIRS AND ENVIRONMENT RICHARD LOCHHEAD MSP Here we are approaching the summer and it hardly feels that spring has sprung. Scotland may have experienced a cold and damp start to 2012 so far but the future of our Seafood sector looks very sunny indeed. Although it's all doom and gloom in the press about the UK's economic climate, Scotland's food and drink industry is holding its own. Back in 2009 Scotland's Food and Drink industry set itself a target of reaching a turnover of £12.5 billion by 2017 and this looks set to be reached five years early. What a remarkable achievement. Last year was a record breaking year for our industry as we saw food exports break the £1 billion barrier for the first time, with seafood contributing almost £650 million, making fish and shellfish our top food export. The good news is that demand continues to grow, cemented by our reputation for providing quality produce and we want to help you make the most of that. The Scottish Government and its agencies are working in partnership with you to deliver further opportunities for growth. Scottish Development International is working diligently to open up new opportunities for export. I had the pleasure of representing Scotland at this year's Gulfood in Dubai and I am proud to say that Scottish products were at the forefront of this prestigious international food trade show. More recently, in April, I attended the European Seafood Expo in Brussels and our Scotland stand was by far the most impressive national stand there. The Scottish seafood bar, provided by Seafood Scotland, showcased our quality seafood offerings and had the international attendees queuing up for a taste, not surprising as the food was delicious. Scottish companies that attended the Seafood Expo last year reported £30 million in follow up sales. And, there is every reason to believe that this year we will do even better. On the home market consumer demand for Scottish produce remains strong even in the face of the challenging economic conditions we are all enduring. Between 2007 and 2011 retails sales of Scottish brands in Great Britain increased by £453 million. Evidence also shows that our people, and our visitors from around the world, still like to treat themselves to a slap up meal. That comes as no surprise to me, after all there is nothing quite as satisfying as a good old fashioned Scottish fish supper. Scotland also hosted the 6th World Fisheries Congress in May. The Edinburgh International Conference Centre saw around 1,500 delegates from over 65 countries attend to address the key theme of 'Sustainable Fisheries in a Changing World'. The Congress was an unparalleled opportunity for learning and debate, and topics included fisheries management, science to underpin sustainable fisheries and sustainability from net to plate; issues that Scotland takes very seriously, we are leading the way within Europe. Scotland's food and drink took centre-stage at events throughout the week. Delegates enjoyed delicious Scottish canapés and drinks at Edinburgh Castle, and the closing gala dinner focussed firmly on our world-class seafood, including MSC-accredited North Sea haddock and Shetland crab. Whether it be conserving our valuable stocks of fish and shellfish to providing outstanding high quality seafood, Scotland relies on a well skilled workforce. We rely on a skilled workforce to drive industry forward so that we can achieve even more in the years to come. To support this a Skills Investment Plan has been developed that identifies the key priorities for the food and drink industry. This will be launched in June. One of the key priorities of this Plan is to attract new entrants into the industry and Modern Apprenticeships will play a pivotal role. We also held the second Scottish Apprenticeship Week, which ran from May 21 – 25. This event was a great success with many employers coming to better appreciate the benefits of talking on a Modern Apprentice. I for one am excited about the future opportunities that our reputation for quality and sustainability can bring and I'm sure, working together, the future will be bright for all, even if our summer isn't. 1 CHAIRMAN'S MESSAGE We are privileged to have so many high standard fish fryers in our area. A few weeks ago the owners of Hornblower's Restaurant in Gourdon were surprised when top chef Marco Pierre White came in and ordered a jumbo fish supper. After enjoying his meal in the restaurant he said it was the best fish supper he had eaten since he was a child in Leeds. The leading chef visited Gourdon as part of a national competition to find the country's best couple run restaurant. This competition will be featured on Channel 5 sometime this month. Apart from the excellent fare on offer the restaurant boasts a fantastic view overlooking the local harbour. Hornblower's is run by husband and wife, Alex and Ruth Grahame. On a personal note I always enjoy my visits to Gourdon harbour as it takes me down memory lane; as a young boy my grandfather took me to Gourdon every summer to show me his first boat (The Mascot) which he had sold to a Gourdon fisherman. Another top fryer is The Bay, Stonehaven owned by husband and wife, Calum and Lindsay Richardson. To add to their impressive list of awards they have been recognised for outstanding eco-friendly operations in this year's Climate Week Awards. The Bay is one of only four Scottish businesses to reach the finals of the award and already has a three star rating from the Sustainable Restaurant Association placing them in the top five in the UK. Recently Calum had a visit from TV chef Phil Vickery and was featured on his programme; this was followed by a visit from Richard Lochhead, MSP, Cabinet Secretary for the Environment. I must mention the ever popular Ashvale chain which serves over 30,000 satisfied customers every week. The Ashvale management state that much of their success is due to their highly trained staff, in fact 140 employees achieved certificated training in the last twelve months. The Ashvale puts a great deal of effort into supporting local charities and in the year again raised over £100,000. The Carron Fish & Chip shop in Stonehaven has been taken over by yet another husband and wife team, Charles and Lorraine Watson. We wish them every success in their new venture. Our colleagues in the National Fish Friers' Federation met HRH the Prince of Wales recently when practical ways in which the fish and chip sector can help to ensure sustainably sourced fish stays at the top of menu and in the mind of the consumer. We are privileged to have a full report of the meeting in this issue from Denise Dodds, General Secretary, NFFF. I am sure that like me you were appalled at the price increase imposed by the Royal Mail particularly as the service is worse now than at any time I have experienced before. My delivery arrived at 3.00 p.m. today which is unacceptable. However, I suppose with a largely captive audience the Canadian Chief Executive can do as she wishes. Nevertheless we have a choice as to whether or not we use the service and this brings me to my point. We send 150 copies of the Newsletter by post and 50 are sent electronically. It would, therefore, be much appreciated if you could let me have your e-mail address and I will ensure that you get your copy electronically even quicker than by Royal Mail. Kindly let me have your e-mail address on [email protected]. It was with much sadness that I heard of the passing of Ian Smith of Noble Brothers, Fraserburgh. Ian served on the Board of the Scottish Fish Merchants Federation and was for some years an office bearer in our Training Association. An industry colleague said that he would remember Ian for two qualities: namely his great passion to ensure that the industry always acted professionally and his selfless contribution for the greater good of all industry participants. We extend our deepest sympathy to his widow Margaret and son Malcolm in their sad loss. We were very disappointed when Adeline announced she could no longer continue in her Secretarial role. She is getting married later this year and along with her full time job felt that it was getting harder to give the position the full commitment necessary. Fortunately, Adeline has agreed to continue serving on our committee and will still provide the excellent articles for the Newsletter. We extend our sincere thanks to Adeline for her invaluable contribution to the work of SSTA and wish her well in the future. Robert Milne Editor's Note: It should be pointed out that contributed articles do not necessarily reflect the views of SSTA. 2 EMPLOYMENT ISSUES with Adeline MacDonald Employment Dilemmas - What Do I Do? leave and the request must be in writing at Question - You have an employee who has been least eight weeks absent from work now for four months and you are before the start date of approaching the end of your holiday year and this the leave. The employee still has ten days holiday entitlement left majority of employees will be entitled to Additional to take and is still off sick. The Company Policy Statutory Paternity Pay from employers and is that you do not allow any carry over of annual employers can recover 92% of this and smaller leave.
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