Chairman’s Report 12th October, 2022
We continued with Zoom committee meetings for 2021 – 2022. Sadly, we could not hold the 2021 BSB Golf Day or the Autumn Conference due to Covid.
We did however have a lively 2021 Zoom AGM which was combined with a webinar type presentation by Devon Petrie, National Bakery School, South Bank University on the use insects to increase the protein content of baked products. Devon covered the topic in great detail, including the financial and legal aspects of producing baked products with insects and as an ingredient. There were also tasting samples. A video of Devon’s presentation and the 2021 AGM is available as a download on the BSB website archives.
The 2022 Spring Conference was held at the Tythe Barn, Bicester on Wednesday 6th April, 2022, our first conference since autumn 2019 due to Covid! Both the conference attendance and presentations were excellent.
The conference attendance was higher than normal because a) members were happy to be attending a conference again and b) because of the presentations and discussions on the Ukraine crisis and its likely adverse effect on wheat availability worldwide. Speaker Alex Waugh of UK Flour Millers, formerly NABIM, started his presentation by saying that he will be able to talk of the effect of the crisis on wheat supply, price and quality but let’s not forget this Crisis is being caused by a war and the human cost of that will be awful!
An informal conference dinner was held at the Chesterton Hotel on the Tuesday evening and was enjoyed by speakers, guests and BSB Executive committee members and delegates, the attendance being higher than usual due to the additional Ukraine crisis delegates.
The Spring BSB Conference presentations lived up to their promise to provide advice, strategy, and vision and a forum for discussion. Peter Baker did a fantastic job as Session Chairman for all the presentations.
09.30 – 09.40 Opening of Conference by BSB Chairman Mark Young, including the presentation of the BSB chain of office to Mark by Past Chairman Richard Hazeldine and the presentation of Richard’s Past Chairman’s Badge by Mark, which could not previously be done due to Covid restrictions
What Do Today’s Young Bakers Need? by Megan Roberts and Will Leet, David Wood, Bakery
The Wrights Journey to Compleat by Ian Dobbie
Are Bakeries Heading Towards Full Automation? by Steve Merritt, EPP
Panel Discussion on the effect of the Ukraine crisis on UK Milling and Baking
Practice Essential Skills: Motivation, Leadership, Growth by David Garman
The Next Generation – Moving Business on by Talia and Sean Sarafilovic, Stephen’s Bakery
PDF copies of the speakers PowerPoint presentations can be found on the 2022 spring conference page of the BSB website.
2022 BSB Golf Day
The 2022 BSB Golf Day was held at the Forest of Arden Golf & Country Club, Meriden, Warwickshire on Tuesday 31st May 2022. The cost of the day included coffee and bacon rolls on arrival, a token for the driving range, 18 holes of golf over the Arden championship golf course in the familiar shotgun start format, and afterwards a three-course dinner followed by the prize giving ceremony. There were several non-golfers who attended for the dinner only.
Long-time golf day organizer Keith Houliston planned two years ago to celebrate 30 continuous years of the event with a special prize, but Covid intervened! The special prize was therefore awarded this year instead.
Keith was pleased to pay tribute to Chairman Mark’s brother Simon, who did a fantastic job as the after-dinner speaker and presenter of prizes. He said that Simon was very entertaining and a talented impressionist. We also saved the normal fee for a professional comedian against Simon’s attendance and hotel cost, including a good quality bottle of champagne. The results of the Golf Day will be posted on the Golf Day page of the website.
Mark Young, BSB Chairman