issue 18 | december 2017 launch of entier … · culinary expertise one of our own chef’s, neil...

ISSUE 18 | DECEMBER 2017


Launch Of Entier Technical Services P3

Success At GlamisP8

Shine Has Re-Launched!P16

Giving BackP18

2 | OLIVEPRESS

STAY CONNECTED

HAVE YOUR SAY

Like us at facebook.com/EntierServices

Connect with us on LinkedInEntier Limited

Follow us attwitter.com/Entierltd

Have you got an interesting story to tell the Entier family, get in touch: [email protected]

WELCOME from Peter...

CONTENTS

03. Technical Services

04. Awards

06. RSG

08. Fresh

10. Wilde Thyme

12. Fresh Olives

15. HSEQ

16. HR

18. Giving Back

Welcome to the latest edition of the Olive Press. There has been a huge amount of activity in the business in 2017.

The economic climate in Aberdeen is still delicate but showing some early signs of recovery. It is incumbent on all of us to continue delivering an exceptional service to

our clients during these continued challenging times showing our clients and potential clients what Entier do best - living by our Values which are the foundation of our success.

• The Entier Family – placing people at the heart of our ambition

• Investing in the communities we operate in – sourcing local, sustainable, quality produce

• Delivering a bespoke service – tailored to clients’ individual needs

• Creating an exceptional food standard – enhancing the wellbeing of our customers and delivering memorable food experience.

In July 2017, BGF (Business Growth Fund) invested £6.5m in Entier to expand and grow the business domestically and internationally. BGF recognised Entier as a company who provide a bespoke service and build strong relationships with their clients, and the customer feedback is outstanding. We welcome Mike Sibson, Head of BGF’s Aberdeen Office, to the Entier board and look forward to developing the new relationship and the continued growth of Entier.

I am delighted of the growth of each of our strands of business – RSG, Fresh and Wilde Thyme. RSG saw the mobilisation of the new BP Trinidad & Tobago business as well as continued growth in the UK operations and a hive of activity in Australia supporting the new Prelude project.

Fresh continues to grow and develop with an increase in activity at Glamis Castle following several new initiatives and promotions and we are delighted that Glamis Castle have awarded Entier a new 5 year contract as this unique partnership and venue continue to develop.

Its now been a year since we purchased Wilde Thyme and I am pleased to say that Andrew Hamer and his team are now very much part of the Entier Family. Business has increased and the underlying performance has improved 100% and there have been some memorable events including the Dunhill Cup at St. Andrews in October.

We are now delighted to introduce the new Entier Technical Services Division which started on 20th November and is headed up by Alan Proctor – Technical Services Manager. Alan and his dedicated team will provide procurement and maintenance of catering equipment with two dedicated technicians operating a 24/7, 365 days a year service to our clients.

As we approach the festive season I would like to wish you all a very Merry Christmas and and a Happy and successful New Year. As a bit of fun we are running a competition to guess, to the nearest KG the amount of turkey, Brussel sprouts and potatoes that will be used across Entier’s three business streams (RSG, Fresh & Wilde Thyme) in December.

Also, look out for the new videos on our business streams in 2018 which will be available on our website in 2018.


Technical Services

We are delighted to announce the new Technical Services Division at Entier from November 20th, 2017.

Headed up by Technical Services Manager Alan Proctor Entier Technical Services will provide procurement and maintenance of catering equipment.

Alan is a time served tradesman and has worked within the catering industry for 12 years and has managed the technical services department for the last eight years Alan heads up a department of 27 qualified and competent personnel with a varied skill set to accommodate all aspects of repairs and maintenance to on site equipment. Alan provides front line support to the DMT/DME’s in respect of prioritising work schedules, ordering spare parts, work orders/routines and specific project support. Alan is based in Entier’s The Olive House in Westhill.

Entier currently provide technical services across our whole client portfolio both on and offshore, via planned and preventive maintenance programs.

We welcome two dedicated technicians to the new division - Daniel Mathieson, Catering Service Engineer with 15 years’ experience and who works on electrical and gas appliances and Kevin Adams, Refrigeration & HVAC Service Engineer with 10 years’ experience and works on all fridges/freezers and Air conditioning systems.

Launch of Entier Technical Services

Entier Technical Services will be carrying out the following services:

• Sales, Installation and Servicing of Catering and Refrigeration Equipment

• 24/7 Service

• Planned Maintenance Visits

• Reactive Maintenance Visits

• Gas Safe Registered

• FGAS registered

• Air Conditioning

• Laundry Equipment

• Portable Appliance Testing

• Gas Interlock Systems

The new division will operate 24/7 and can be contacted on 01224 356057. There is also a dedicated email address [email protected] where jobs can be emailed and will be logged.

We believe the introduction of this new service adds value to our clients and, with Entier providing this service directly, ensures empowerment and responsibility.

Awards

cHeRies Awards

Entier were chosen as the judges saw that people truly are at the heart of our business. We are also seen as an organisation which clearly

demonstrates that ‘people’ are genuinely an essential part of our business strategy.

The winning of this award demonstrates that Entier have a strong employee focused culture within the organisation and the judges also saw that we as a company provide excellent development opportunities across our business, particularly with our award-winning apprenticeship programme.

Lesley Officer, Director of HR picked up the award on behalf of Entier and said “this award is recognition of the continuous development and investment in our people which cements Entier’s position as the employer of choice in Scotland”.

Peter Bruce, CEO said “Following on from our success at the Scottish Food & Drink Excellence Awards, I am delighted that Entier are confirmed as the Exemplary employer of choice”.

Good luck to Peter Bruce!

Peter Bruce was once again nominated for The Entrepreneur of the Year awards in the Scale Up Entrepreneur of the Year category; the winner having been announced at a dinner at the SWG3 events space in Glasgow on 30th November.

“The ES Awards are a celebration of the breadth of entrepreneurial leadership on show in Scotland in 2017 from tech and life sciences to hospitality and airports, across the private and the public sectors, organisations large and small,” said Sandy Kennedy, Entrepreneurial Scotland chief executive.

Finalists impressed the judges with their talent,and determination and for doing the hard work needed to lead an entrepreneurial organisation. A list of the winners can be found at www.entrepreneurialscotland.com

For the 4th Year in succession, Entier are featured on the Sunday Times HSBC International Track 200 recognising Entier as one of the fastest growing companies in international trade. Scott Campbell, Director of Finance picked up the award on behalf of Entier.

Success for Entier

4 | OLIVEPRESS

Culinary Expertise

One of our own chef’s, Neil Ramsay picked up his Tom Kitchin Perpetual Challenge

trophy for Culinary Excellence at Perth College.

This award is given out to students that show great passion and excel in the work place and college in the academic year.

Culinary success

Entier’s Executive Chef Ali Macsween and Wilde Thyme Director Andrew Hamer put on a great culinary show for the Taste of Grampian guests as they demonstrated their highly commended cooking skills!

Andrew Hamer who was accompanied by our own Fresh Olive Nicole Webster as his Commis Chef was first up to the stage in front of a full crowd to showcase his marvellous dish of Lamb with Sweetbreads, Pea Puree, Little Gem Lettuce and Fresh Peas which the guests were quick to devour!

Next up was Entier’s Executive Chef Ali MacSween on the Seafood Kitchen stage performing a solo operation in front of another fantastic crowd where he wowed the guests with his beautiful dish of Char-grilled Mackerel with Prune, Dijon Emulsion and Baby Corn with the guests once again in a rush to queue up for a taste!

We hope all that attended this year’s Taste of Grampian and our demonstrations enjoyed the food and the show we put on.

Celebrity chefs and amateur enthusiasts rubbed shoulders with the very best Scottish producers at the North-East Taste of Grampian Food Festival. This year more than 16000 people turned up to indulge in what the North East has to offer from its glorious larder. The event featuring cookery demonstrations and drink tastings allowed the public access to some very familiar faces from today’s food scene. It was a double whammy for Nicole Webster on her 17th birthday at the event, with great support from the crowd Nicole celebrated after winning the Taste of

Awards

Grampian Fresh Olive Competition sponsored by Entier and Quality Meat Scotland. Nicole won the competition with her knockout dish of Pork Loin served with Creamed Cabbage, Crushed Potatoes and Shallot Puree.

The competition was judged by Lady Claire Macdonald OBE, Entier’s Executive Chef Ali Macsween and Wilde Thyme’s Andrew Hamer. She was delighted to be presented with her award by the celebrity chef James Martin.

Welcome Orry

Scottish Culinary Team Captain, Orry Shand, joined Entier in August and came with an enviable

track record having established himself at the Balmoral in Edinburgh and Andrew Fairlie Resaturant, Gleneagles before moving back to Aberdeen at the Chester Hotel in 2014. Orry has 11 culinary medals of which 6 are gold.


Nicole won the competition with her knockout dish of Pork Loin served with Creamed Cabbage, Crushed Potatoes and Shallot Puree.

Congratulations

Success Reigned in the North East of Scotland Chef of the Year with 3 winners:

Alix frost (pictured) – gold medal 1st in class and overall winner in the Junior Chef of the year category.

Andrew Forbes – silver medal 2nd place Chef of the year category.

Chris Morrison – 2nd place with a gold medal Lamb Chef of the year category.

RSG

Intro by Scott Jackson

BP Trinidad & Tobago Mobilisation (BPTT)

Following the award of the BPTT offshore business to Entier in July 2017, Terry Pierce, Operations Manager, coordinated and managed the mobilisation of the 4 offshore platforms offshore Trinidad & Tobago. Entier had significant experience of working in Trinidad through operating the two Rowan Rigs Joe Douglas and EXL II as well as mobilising and commissioning the new BPTT Juniper platform with Technip.

In July, Terry Pierce and Colin Henry visited the four BPTT platforms – Mahogany B, Amherstia, Cassia and Immortelle - to gain an understanding of the platforms, the culture and the logistics in order to be ready for mobilising in September.

The mobilisation team of Geroen Gill, Mark Pollock, Charlie Kelly and Colin Henry and led by Terry Pierce, were in country to carry out Chef Manager training and then headed offshore to the four platforms with the Amherstia and Immortelle mobilising on the 12th September and the Mahogany B and Cassia mobilising on the 14th September. The mobilisation team stayed onboard 5 days to ensure a smooth handover and to put the Entier stamp on the platforms. Entier are providing catering and hotel services to over 300 offshore workers 365 days a year.

The Catering crews were chosen from a spectrum of people who had worked for Entier before on previous projects and new starts who had worked on the BPTT platforms before creating a mix of experience and local knowledge.

The mobilisation went well with the platforms enjoying a step change in quality of food and range of menus with a plethora of comments regarding the overall improvements to the level of service.

Terry Pierce is now operating and managing the business and there are several more opportunities in the country over the next couple of years which makes it an exciting place to be doing business.

The work we are performing on the Juniper Platform offshore TT has finished with TechnipFMC but has now been extended for a further 6 months through a new client – HB Rentals. This is great news and demonstrates the client’s satisfaction of Entier and our two managers David Boot and Nigel Park who work with our local catering crews on the Juniper.

The catering crews were chosen from a spectrum of people who had worked for Entier before on previous projects.

6 | OLIVEPRESS


RSG

Working Offshore Libya

Entier had 9 catering and housekeeping crew on at any one time providing services 24/7 helping TechnipFMC achieve their project goals.

General Manager Branis Fuzik has been busy with mobilising and managing the Deep Orient project for TechnipFMC in Australia. The Deep Orient has been working on the Prelude Project for Shell 295 miles offshore West Australia. The vessel is supplied through Broome which is over 1,400 miles away from Perth and our food is transported over 3 days by road train in temperature controlled vehicles and then offshore to the vessel in temperature controlled containers.

The Deep Energy and Siem Barracuda are working offshore Libya and being supplied and supported out of Malta. The Global 1200 will be joining them soon.

The Deep Blue is now back working in the Gulf Of Mexico and the North Sea Atlantic and the Deep Explorer are working out of West Africa.

The Rowan rigs RGVII and RGV are continuing to work offshore for Perenco and Total respectively and the Rowan Norway & RGVI are undergoing maintenance work in Dundee with the Rowan Norway just finishing a 90 day accommodation project along

Entier had 9 catering and housekeeping crew on at any one time providing services 24/7 helping TechnipFMC achieve their project goals.

During the project Entier’s crew reported no incidents or accidents and crew member Hamish Robb received a safety award for displaying a proactive approach to safety at all times using the ORCA 3 behavioural safety tool to audit his areas of responsibility.

The Deep Orient will be joined by the Global 1201 for the next stage of the project in March 2018.

side Repsol’s Arbroath Platform. Chef Managers Alistair Crowley and Geroen Gill managed the project from start to finish to ensure a successful and appreciated project.

The JOIDES Resolution is working offshore Australia on Expedition 369 - Australia Cretaceous Climate and Tectonics. This expedition will dive deep into the Cretaceous hothouse period to obtain stratigraphic records and learn more about the history of plate tectonic movement in the region. For further information on the vessel, which is quite fascinating, can be found at http://joidesresolution.org/

The vessel goes out for 60 days at a time with no replenishment of stores during that time so the Entier Manager have to plan to the minute detail to ensure they have sufficient stores for the project.

Entier down under…

8 | OLIVEPRESS

Fresh

by Fiona BruceIntro to FRESH

Given the continuing difficult economic climate, I am delighted that the units within my FRESH business are performing well and continuing to grow.

Here are a selection of stories from within the business which I hope shows you the quality and scalability of Fresh. It is important to continue to focus on our customers in 2018.

Our Fresh Café at Annan House is gearing up to be busy as the numbers in the building will reach 900 due to new projects and an increase in activity.

Maersk Training sites at Kingswells and Portlethen are also showing an increase in numbers of delegates attending courses.

Success at Glamis

Busy times ahead

2017 has been a turn a round year for Fresh at Glamis Castle. Director of Fresh, Fiona Bruce has worked with our onsite Manager Paul McGarley to introduce new ideas and innovations which has increased the sales by more than 100%.

A new afternoon tea offer and the introduction of a new “hub” area has proven popular as well as new products such as Ice Cream from Scottish supplier, Stewart Tower Dairy.

A winter joint promotion between Entier and Glamis Castle has meant

that the season is continuing to be busy right up to Christmas.

Other promotions and a new approach to coach visitors has helped Glamis Castle become busier which has been recognised by Glamis Castle and a new five year contract has been awarded to Entier starting in January 2018.

Wish upon a star Christmas lunch 2017

When You Wish Upon a Star are a charity whose aim is to grant the Wishes of children between the ages of 2 - 16 years old living with life threatening illnesses. Whatever the Wish, wherever possible, we will aim to make that Wish come true.

In 2017 Entier are providing a “Narnia” themed lunch at Glamis Castle for over 200 children living with life threatening conditions and their families which is kindly donated and hosted by Lord Glamis, the present 19th Earl of Strathmore and promises to be a magical day.

Be sure to visit the FRESH food offerings at the Glamis Christmas Market on the 8th, 9th and 10th of December. Fresh will have a BBQ on the food street serving a range of items with Angus & Oink sauces and locally produced Pheasant burgers.

Fresh

We are delighted to be working with Wood at SAGE following the change of client from Apache North Sea to Wood who are now the operating partner of the Scottish Area Gas Evacuation (SAGE) system and Beryl pipeline, on behalf of Ancala Midstream Acquisitions. Alison Murray and her team will continue to provide the high quality services at the site and we are delighted to have a new client in our portfolio

We were very proud that our retail team of Manager Sylvia Coutts and Supervisor Isabel Scott, who head up the FRESH Café at Prime Four Business Park, were finalists in the Evening Express Retailer awards 2016.

Whilst we did not win the judges stated that every finalist was a winner as this year there were more than double the amount of entries, all of an extremely high standard. The judges commented that it was the most difficult year yet selecting the finalists from such a fantastic range of entries, so getting to this stage is a massive achievement – well done to our FRESH Retail Team.

People Movement with FRESH

We are delighted that we have a number of people who have been moved and promoted within the business demonstrating that people can develop within Entier.

Hayley Reidford has moved from Emerson to the Kitchen as Admin Assistant.

Sarah Wallace has move from being an FSA at Stork to Fresh Retail Supervisor at Emerson.

Donna Sharp moved from FSA at Dana to Unit Manager at FMC.

Donna Pirie has moved from FSA at Bridgeview to be our relief cook within the business.

Urszula Kufa has moved from Apache CH to Dana.

Cress Co

We are delighted to announce new supplier Cress Co. Cress Co are a Scottish based Fine Food Specialist. Working with

Cress Co has enabled us to extend our range of great Scottish producers including The Scottish Fruit Company (Edinburgh), Island Bakery (Mull), Chocolate Tree (Edinburgh)

“Cress Co has been an excellent addition to our Scottish supply chain, their extensive range of retail products in particular has allowed us to consolidate, reduce food

New Scottish Suppliers

Safety Milestone at Caledonia House

Contract changing at SAGE

Evening Express Retailer Awards

We are delighted that our team at Caledonia House helped Apache break through the barrier of 100,000 manhours without recording any reportable lost time incidents. Whilst it may seem we are just doing our daily work, this is in actual fact a great achievement and has been appreciated by Apache.

miles within the business and most importantly improve choice”

Arran Dairies & Taste of Arran:

We are delighted to announce our collaboration with Arran Dairies & Taste of Arran .Big Flavours from a Small Island!

Arran has more artisan producers than any other area of Scotland and we are delighted that Arran Dairies will provide premium ice cream, including bespoke flavours across Wilde Thyme & FRESH businesses

Included in this is Arran Dairies fantastic Gingerbread Ice Cream for our Christmas menus this year

Taste of Arran will also provide a selection of cheeses and oatcakes for everyone to enjoy.

You and your teams have all played a part in this and it adds up to a good story for us and for Apache.


Wilde Thyme

Wilde Thyme has been busy at Glamis Castle recently. Hosting and catering for a variety of events from ghost themed dinners to large musical performances. Working with the Glamis Castle team we have created some memorable

Glamis Castle events

by Andrew Hamer

Intro to Wilde Thyme

Wilde Thyme have been very busy in 2017 with a succession of events in various locations delivered by our dedicated team giving clients the very highest standard. We have selected 4 events to showcase which I hope gives you an idea of the diversity of our business.

I welcome Caroline Buchan, Senior Events Manager and Liana Noble, Events Manager to the Wilde Thyme team and the Entier Family.

dining experiences for our guests, developing bespoke seasonal menus for each event using nature's local larder. We can't wait for our next event at this stunning venue.

Haddo House Event

The Sue Ryder appeal hosted an event at Haddo House to raise awareness and money for the new Dee View Court.

Dee View Court works closely with a range of health and social care professionals to deliver incredible 24-hour care and support to people living with complex needs and neurological conditions. We strive to provide a safe environment in which people can live as full and independent a life as possible, and where staff provide quality care and support. Each resident has their own specially adapted room, and is free to participate in community-based recreational activities. The centre is situated in the residential area of Kincorth in Aberdeen, a one-minute walk from local shops and amenities.

The evening was a huge success. Well done to the team involved.

10 | OLIVEPRESS

Wilde Thyme

Wilde Thyme had the pleasure of catering a six course tasting dinner for Chivas Brothers’ esteemed guests vising from Taiwan, which was hosted by His Grace, The Duke of Argyl, at Inveraray Castle.

Chefs Andrew Hamer and Neil Ramsay were in full swing, preparing this beautiful menu consisting of charcoal venison with foie gras, langoustines, partridge and a succulent main course of beef fillet and beef cheek.

This was a rather special dinner as we were able to showcase some of Scotland’s finest local produce to our Taiwanese guests. We were also had the company of Taiwanese celebrity, Gabriel Lee, and was requested to be filmed by AXN to demonstrate

Taiwan Guests Hosted by Chivas

Inaugural Rockvilla Swish

‘behind the scenes’ of preparing this intricate banquet for our guests.

Working with Wild Florists, based in Edinburgh, we were able to set up an elaborate centre piece

On Saturday 28th October the Wilde Thyme Team swung into action at the inaugural Rockvilla Swish Charity Ball held at the National Theatre of Scotland in Glasgow. 172 guests enjoyed a fantastic night filled with delicious food, drink, a brilliant house band, a ceilidh and all wrapped up in theatrical joy and fun in their new creation centre, Rockvilla.


As you know this was the first event of this type we have done and you and your team far exceeded our expectations. The precision, attention to detail and incredible care all your team demonstrated was outstanding and the quality and service of the food and drink was first class.

- Stella Litchfield, Head of Development, National Theatre Scotland

to tie in the traditional themes of the castle with a modern twist, incorporating Autumn colours and involving some of the whisky bottles which Chivas produce and

promote. This particular event was promoting the Chivas Royal Salute whisky, which was paired with a few of the dinner courses and served in the traditional quaiches.

12 | OLIVEPRESS

Fresh Olives

What is your role at Entier?

HR Fresh Olive

Why did you decide to apply to be a Fresh Olive at Entier?

At the time I was away to apply for a college position because I was fed up of school and wanted something different, I realised that college would just be the same, I was looking for a more on the job learning method and tried to find a suitable apprenticeship, and fortunately for me at the time a position as an HR Admin Fresh Olive became available and I knew I had to apply.

What did your friends and family think of your decision at the time you applied & where you are with your apprenticeship now?

It was mixed feelings between my friends and family, my family were really supportive but also a bit concerned that I was leaving at only the start of 5th year, but they knew I would make the right decision. I would agree that I made the right decision and I am now every day

Getting to know….

learning something new. I also got the chance to complete Management level 3 SVQ.

What would you say to someone thinking of applying for an apprenticeship?

I would say do it, there aren’t many opportunities that come up for an apprenticeship, it is exactly the kind of thing you should be looking at if you are a more hands on the job kind of person. I would also say that it is a great experience for getting to know what it is like working in the world of work.

Are you enjoying your apprenticeship?

I am really enjoying my apprenticeship, I love the work that I do because every day is a different day, there is always something new that I can learn and up my knowledge, I definitely enjoy it a lot more than I did school.

Where do you see yourself in 5-10 years?

I hopefully see myself as a fully qualified HR Administrator.

What did you get up to at work this month?

At work this month it was the usual tasks of keeping up to date with our recruitment, including going through CVs and organising recruitment days for positions available within our company. I have also helped with the booking of different training courses for our employees and making sure their certificates are up-to date. Another task was working on my SVQ and having my weekly meetings with my assessor to make sure I completed everything by the end of August, which I am delighted to say I did.

Katie Duncan

“Recently our Olives – both Chef and Office Support apprentices - spent time with Jack Taylor, who supplies some of our fish across our business, and were lucky enough to get a tour of the Peterhead Fish Market, the largest fish market in Europe, before the market opened, and the fast-paced excitement of the market itself. One of our second-year apprentices had this to say about her experience:

FRESH Olives Visit to Peterhead Fish

“A group of Fresh Olives and I went along to the Peterhead Fish Market along with Ali Macsween and Orry Shand where we were introduced to Jack Taylor, one of the fish buyers for Entier.

He explained how the fishermen catch and fillet their fish on the boats, how to tell if fish is nice and fresh and would be a good buy, as well as how you can tell if a fish isn’t so fresh. We saw heaps of various fish such

as , mackerel , squid , monkfish , haddock and lots more. We also got to watch auctions for the buyers who are buying their local fish for the companies and restaurants all over Europe.

The trip was really interesting and I gained a lot of new knowledge on fish that I didn’t know before which will help me in my job, and with my SVQ.”

- Nicole Webster, Apprentice Chef

Fresh Olives

On the 10th of October the Fresh Olives, led my Ali Macsween, visited G. McWilliam - local meat producer in Aberdeen. When they arrived, they were told about their HACCP and COSHH, and their temperature checks which the food should be stored at. After all that the Fresh Olives geared up in white jackets and blue hair nets, to go in the massive production unit, which it

Olives Visit

McWilliams

Fresh Olive news

really opened their eyes as to what happens behind the scenes. The Fresh Olives were then shown how the products are put through a metal detector to make sure that no metal products are in the food chain. The Fresh Olives all enjoyed this trip giving them a great experience in how our local meat supply is produced.

As the Entier Family grows, so too does our Fresh Olives apprenticeship programme and the different experiences we can offer our young people.

Throughout the last few months we have seen a few new additions to the Fresh Olive programme and have been on a number of different trips to offer all our Fresh Olives an experience and education about what it’s really like to work in our industry and learn more about where our food comes from .

We were delighted to hold our 7th annual Fresh Olive cooking competition at the Olive House in June. After various trips across Aberdeen City and Aberdeenshire where we engaged with almost 30 schools, we were delighted to invite 6 finalists from Mackie Academy, Hazlehead Academy, and Fraserborough Academy and laterally, Northfield Academy, to compete for an Apprenticeship SVQ Level 3 in Professional Cookery in our highly esteemed Fresh Olives programme

After lengthy discussions with our judges who were Ali MacSween, Executive Chef, Shane Pirie, Trainee Operations Manager (and qualified Fresh Olive Chef), and George McIvor, Gerard Rattray, SVQ Assessor

with Hospitality Training and the current Chairman of the Master Chefs of Great Britain and dear friend of Entier, we selected our winners who were:


Abbie Booth from Peterhead Academy – currently based at Sage Plant, St Fergus

Kamil Piatek from Hazlehead Academy – currently based at Entier Kitchen, Westhill

Jade Robertson, Northfield Academy - currently based at Entier Kitchen, Westhill

They all did a fantastic job and continue to impress their line managers with their enthusiasm and quick learning.

We were delighted to hold our 7th annual Fresh Olive cooking competition.

Fresh Olives

Welcoming new people

To add to our office support Fresh Olives programme we were delighted to welcome Anna Al-Suwadi to reception, Iona FIddes to work in our Payroll department, and Euan Rennie who joined our HSEQ Department

Anna joins us from Kemnay Academy and has began her SVQ Level 3 in Business Admin and is the welcoming face you will all see at reception.

Fresh Faces join our Fresh Olives continued...

Anna hopes to successfully achieve her SVQ Level 3 in Business Administration, in hope of further developing a bright future with the Entier family.

Iona joins us from Banchory Academy where she will learn the ropes of our payroll function with the support of our Payroll Manager, Carla Bothwell and will soon be starting her Payroll SCQF Level 6 qualification.

Euan joins us from Bridge of Don Academy where he is a welcome addition to our busy HSEQ Department to support Anna and Jim who is now semi-retired and has recently started his Occupational Health and Safety Practice Technical Apprenticeship

I’m sure you will all join us in welcoming our newest members of the Fresh Olive programme to the Entier Family.

SVQ Level 3 in Management

In addition to our new Fresh Olives joining us, we were also delighted to see both Shane Pirie and Katie Duncan recently complete their SVQ Level 3 in Management and were awarded their certificates at a recent SVQ Graduation ceremony at Aberdeen and Grampian Chambers of Commerce.

They both completed their qualifications to a high standard and with the ongoing support of George Brand from AGCC, who has been a huge support to Entier over the last few years. Katie and Shane were two of George’s last apprentices in his long illustrious career so we would like to take this opportunity to wish George the happiest retirement and thank him for all his support.

Front of house success

In addition to our Fresh Olives completing their qualifications, we are delighted to confirm that some of our talented Front of House staff also completed their training recently with the following completing their Level 5 SVQ in Food Service:

• Lee Robert, Caledonia House

• Sarah Wallace, Emerson

• Keira Millard, Relief

• Hayley Lord, Caledonia House

• Danielle Hay, Caledonia House

Our dedication to continuous development applies to all employees in the Entier family, so please remember to speak to your Line Manager if you feel it would be beneficial in your role to undertake any additional training!

As part of our Fresh Olive programme, we believe that is absolutely key for ALL of our apprentices learning and development, to gain an understanding of not just our industry, but all aspects of our business. It is for this reason that we have introduced experiential activities to the Fresh Olives curriculum which includes visits to different suppliers within our supply chain.

With more exciting and educational activities in the pipeline for our Fresh Olives, we are certain that our apprenticeship programme is a one-of-a-kind experience that welcomes young people into our industry and shapes them in to our managers of tomorrow

14 | OLIVEPRESS

Iona EuanAnna


Fresh Olives and HSEQ

“I joined Entier in August and have already had taken part in many new and exciting experiences. In my first few months with the company I have learned a lot about the Health and Safety and Quality expectations of the business and have started working towards my SVQ in Health and Safety.

As part of my job also includes compliance auditing, I have been learning the audit process and to do that I have been involved in the auditing of some of our onshore and offshore sites including Dana Petroleum, Technip Deep Explorer, Helix Seawell and the Well Enhancer. I have also been given the task of maintaining our silver Healthy Working Lives Award and working towards achieving the gold award in 2018.

Since joining Entier I have also been able to visit two of our main suppliers to tour their facilities: Peterhead fish market and McWilliams which was very interesting as you normally wouldn’t get a chance to see the places where our products are coming from. Overall my first few months at Entier have been full of new work experiences which have been interesting and enjoyable, and I look forward to continuing to learn more about the business and supporting the business to deliver incident free operations in the months to come”

The business has, over the last quarter seen an alarming increase in first aid case reporting albeit the severity of the incidents has been low. Incident reduction is a key driver for the business and fully supported by the CEO and the senior management team.

Following a review of our statistics for the financial year, we are fully committed to addressing the upward trend of First Aid Case incidents, by raising awareness across the business, engaging with the workforce and looking at our safety culture and displayed behaviours is key in addressing our incident reduction goals.

• Planned Opportunities for Improvement 2018

• To reduce our First Aid Case incidents by 50%

• Reduce our kitchen related incident by 50%

To support our improvement opportunities we have started a process of weekly conference calls with the unit managers within the RSG business, these will be coordinated by the operations managers and will include MD and HSEQ input on the calls. A similar process with face to face meetings will be rolled out across the Fresh and Wilde-Thyme business.

The objective is to collect feedback from the managers and their teams on how we can improve our safety performance. The process

is working well, and feedback to date has been constructive and will allow us to address improvement opportunities, listen to and engage with the workforce.

We must not loose sight of the fact that 72% of our operational units achieved one year plus incident free, proving that incident free operation is possible and should be the goal for the business.

Our customer and client facing results delivered increases in satisfaction levels over the year, which supports the business retention strategy with an average achievement of 97% across the client and customer base and an excellent result being delivered by the teams

The challenge as always is continuous improvement, I believe we now have a sound foundation and with continued workforce involvement and engagement we can build and improve the Entier safety culture going forward by working together to reduce our incident rates as we collectively roll out the planned safety initiatives in the 2018 financial year. Personal responsibility and a consistent approach to safety behaviours are key in delivering incident free work, your continued support is appreciated.

‘Safety’ it’s in your hands.

! !! !! !! !

! !! !! !! !

! !! !! !! !

! !! !! !! !!

! !! !! !! !!

! !! !! !! !!

by Euan RennieHello

HSEQ

HR

Shine has Re-launched!The Shine Recognition programme was created to

recognise excellence and celebrate success through our exceptional people and as we embark into our 9th year, we

want to make Shine bigger and better than ever!

Through Shine, you and your colleagues can win prizes throughout the year, gain recognition from colleagues as well as the chance to win one of the sought-after Shine Awards at the annual Shine Awards Ceremony.

Everyone has a part to play by nominating individuals and teams from across our business who truly harness ‘the Entier way’ and have played their part in ensuring our success.

What’s New?

Our New Shine Logo

Our new logo will represent this fantastic recognition programme for everyone in the Entier Family.

The Shine Awards Ceremony...

The Shine Awards are a superb way to celebrate the tremendous people we have in the Entier family, and to move the business forward in a fun and engaging way.

Our next Shine Awards Ceremony will be held on Friday 2nd February. This will be an evening of glamour and world class entertainment as a way to say ‘thank you’ to our people who have been key in the growing success of our business. This year however you will only be in the running to attend this prestigious event if you have been nominated for a Shine award throughout the year!

16 | OLIVEPRESS

NOMINATE YOUR SHINING STAR

A W A R D S

FEBRUARY 2ND 2018

Why do they deserve to be a shining star?

Your name / where you are based

Your nominee / where your nominee is based

User Friendly Nomination Forms

The nomination forms have been given a new lease of life and are now more user friendly. These forms can be downloaded and submitted to [email protected] or hard copy from your unit and placed in to the new Shine Nomination Boxes.

Nomination Boxes

Our newly branded Shine boxes have been issued to all of our units.

Thanks for all your hard work...happy nominating!

HR

Find out more and download

your nomination form at

www.entier-services.com/shine

VOTENOW!

Website update

Take a sneak peek at our recently updated website to get an insight into some of the outstanding service we are delivering to our customers locally and internationally.

years’ of service

Gary Munro

Helen Sinclair

Nicole Hay

Neal Riley

Shelly Masson

Neil Whelan

David Bruce

Shari Peck

Sara Probert

Wendy Milne

Sylvia Halkerston

David Atkinson

Colin Rennie

Stuart Florence

Christopher Smeaton

Greg Robertson

Neal Bullock

Alix Frost

Hazel Rose

James Slater

Danielle Hay

Robert Pyper

Sarah Chalmers

Mark Pollock

Anne Bruce

Kimberley Murray

George Browne

Congratulations to all the Entier staff celebrating 5 years of service this year. Here’s to many more!

5


18 | OLIVEPRESS

Giving Back

Pedal PowerAlan Proctor and Steven Lowe completed the gruelling 172 miles over two days “Ride the North” charity cycle ride.

Alan was riding to raise money for Guide Dogs Scotland and if you wish to donate please use one of the collection tins in the office or in any of our units.

This is the 5th Ride the North Alan has completed but this one seemed to have more climbing – Alan said “the 2nd day was the hardest day yet”. Over the two days Alan and Steven cycled 172 miles with 11,940 feet of elevation!

MND Scotland

Chef Manager on the RGV, Robert Lintott recently completed the Machu Picchu Challenge in Peru. He travelled to Peru to hike the Inca trail to the lost city of Machu Picchu in the Andes. He took part on this challenge to raise vitally needed funds and to increase awareness of Motor Neurone Disease. He was part of a team of 26 members all working to raise awareness and funds for MND Scotland. As you may know Robert’s daughter Lucy was diagnosed with MND at the age of 19 changing their lives completely. Lucy was recently on the BBC documentary MND and the 22 year old me which was heart breaking as well as incredibly informative as Lucy is the youngest person in Scotland with MND. (See P.20 for more on Lucy)

Shortly after arriving in Cuzco, Peru on 2nd September 2017 Robert and the rest of the 22 strong team begin orientation and acclimatisation before setting off on a six day trek. He was camping en-route as they traversed thick jungles and navigated steep mountain passes before reaching the ruins of the Inca city (standing at an altitude of over 7,970ft) by dawn on the sixth day. Robert said “this was one of the most physically and mentally challenging things and myself and the others will ever do and, although it is slightly terrifying, it was an opportunity of a lifetime and was very excited to be taking on the challenge! It was overall a very humbling experience”

Robert completed the trip in 10 days and other than blisters on his feet he is feeling fine but exhausted. He is very proud to have raised £10,046 exceeding his target of £10,000 and the team of 22 have raised an incredible £127,187.88.

Beefy Olives

On the 20th August 2017, over 300 people descended on Hazlehead Park to take on the second day of the Anchor Wipe Out Challenge with a giant inflatable course based on “It’s a Knock Out” format. The Entier Team of 13 “Beefy Olives” was led by Mark Bannerman and Alan Proctor and raised £1,500 for Friends of Anchor.

Guide Dogs Scotland

We are delighted to announce that

we have reached our 2016/17 target

of for Guide Dogs Scotland. We have

raised £10, 004.28 which is a fantastic

achievement.

A big thank you to all who have

contributed to this total and now we

have to do the same for 2017/18 so

let’scontinue to work together to raise the next £10,000.

We are now waiting for Guide Dogs Scotland to allocate

our puppy to us and we can give a name and follow the

training programme.

Giving Back

Where’s Rhona….

Rhona Irvine Unit Manager at Dana

Petroleum in Aberdeen swapped her

charity cycling shorts for a “Where’s

Wally” outfit this year. Last Year

Rhona completed the Ride The North

cycle with Alan Proctor. This year she

and her family did a charity zip slide

across the River Clyde in Glasgow

dressed as Where’s Wally and have

raised over £3000 for MND so far!

Rhona said they were delighted!!

Well done to Rhona and her family –

great cause and very close to us all

at Entier.

MacMillan Coffee Morning

On the 28th September Entier took part in the Macmillan Coffee morning and between the office and our units we raised over £6,000. A great achievement and one much appreciated by Macmillan.

The units involved made their own cakes and coffee and asked the staff and customers to donate towards Macmillan. It was a great success and good fun.

Entier was delighted to be involved and support Junior Diabetes Research foundation (JDRF) in its annual “One Walk” at Drum Castle on Sunday 25th September. This is the annual fundraiser for the type 1 diabetes research charity and, for the ninth consecutive year, Entier was providing the nourishment to see the families taking part around the 5km course.

Over the last 8 years Entier had served up 6,721 burgers & Hot Dogs and on Sunday the 7,000th burger was served.

Director of RSG Scott Jackson is Entier’s JDRF champion and was coordinating the food offering to the walkers for the 9th time. He said:

“JDRF is a cause very close to our hearts and we have been delighted to support the One Walk over the years. So many families take part – mums, dads, brothers, sisters – it is always an uplifting occasion. Serving up burgers and hot dogs to keep everyone going has been our support over the last 9 years.” The Burgers and Hot Dogs were supplied by McWilliam of Aberdeen.

JDRF 7,000 Burger


Entier also had a team of 14 walkers & dogs joining more than 450 family members and friends of those living with type 1 diabetes took part in this year’s event, including Andrew Bowie MP and Maureen Watt MSP.

Jeanette Forbes, Chairperson of the JDRF Scottish Development Group, said:

“It was a wonderful day. Type 1 diabetes is a life-changing condition and one that cannot be prevented, but everyone who turned up for the One Walk showed the resilience and determination we all share to find a cure. The money raised at the walk will go towards research and move us

ever close to our goal of a life free of type 1 diabetes.”

The Entier team providing the food was made up of Scott Jackson. Sylvia Coutts, Nicol Webster, Fabrice Roverselli, Jo Watson, Rachel Wallace, Sarah Wallace and Mark Bannerman.

The Entier team of walkers included Fiona Bruce, Daniella Garnier, Fiona Milne, Doreen Gerrie, Lynn George, Katie Duncan (with her dog Buster), Mark & Maureen Coxon, Pearl Robertson, Anna Kwiatkowska, John Lowdon, Jay Lowdon, Alan Proctor, Marie Anne Proctor(with dogs Shuggie, Duggie and Oscar).

This year she and her family did a charity zip slide across the River Clyde in Glasgow.

20 | OLIVEPRESS

The local, global food family www.entier-services.com

Giving Back

Congrats to you all

Anchors Away….

Over the last few months the Friends of Anchor 20 for 20 Voyage has been very prominent with the 20 anchors located in and around the North East of Scotland and Islands. Entier’s Anchor, The Parting Song by artist Lindsay Allardyce has been located at the Esplanade in Lerwick, Shetland and has had many visitors include Peter and Fiona Bruce joined by the local Up Helly Aah Vikings. The Anchor is now on display with the others at Marshal College and, as Entier purchased it, then it will be located at the Olive House after the auction at the end of November. In addition we managed to get photos of Entier Family with some of the other anchors.

Lucy Lintott

Lucy Lintott has had a busy week with her Charity Ball at the Mannsefield Hotel in Elgin on Saturday 18th November. £12,000 was raised on the night taking her total to almost £150,000 – a fantastic achievement. Some of the Entier family were at the ball to support Lucy and her family on the night – Peter & Fiona Bruce, Scott & Alison Jackson, Tom Clarke, Alan & Marie Anne Proctor and Craig & Nicola McCart.

On Monday 20th November, to coincide with the release of the single ‘We All Stand Together’ by Choirs With Purpose, Lucy was on Radio 5 Live from the BBC Inverness Studio. She was

promoting the release of the

first song from the album

‘Stand Together’ by Choirs

With Purpose, which is being

released on 15 December. The

single will be the first song

from an album of cover songs

with an inspiring message of

hope, involving 1400 voices

from 12 “Choirs With Purpose”

from across the UK.

Lending her voice to the

album is Michelle McManus

the Scottish presenter and

former Pop Idol winner.

More little arrivals

Declan Donnelly welcomed baby Maison Donnelly on 9/10/17 weighing 6lb 15 ½oz.

Wishing Nikki Baird all the best on the birth of her baby girl Penelope Mata Baird, born 8/9/17 and weighing 8Ib 4oz.

Congratulations Ricky Nicol on the birth of his son, Roan Alan Stewart-Nicol. Born 25/07/17 and weighing 6lbs 9oz.

Nicola Carrol, HR Coordinator with her new arrival - Theo - with his big sister Lucia and dad James.

Welcome to the world Murray Clinton. Born 03/08/17 and weighing 9lbs 10oz.

issue 18 | december 2017 launch of entier … · culinary expertise one of our own chef’s, neil...

Documents