In this series, British Baker talks to people from across the baking industry to find out about their career path, what their job involves, and the latest trends that are shaping their work.
We’re looking to showcase a diverse range of talent and job types across the industry, so if you’d like to be involved, please email dan.riley@wrbm.com.
Name: Andy Nye
Age: 41
Job title: Head of production
Company and location: Walkers Shortbread Ltd, northeast Scotland
Education: Modern Apprenticeship in Professional Cookery; Business computing HND
Tell us about your career to date:
I began my career studying Business Computing at university while working as a chef. I quickly realised that sitting behind a desk wasn’t for me and started working as a chef between two hotels in northeast Scotland. Eventually, I joined John Lewis, where I progressed to head chef, managing four catering outlets in Aberdeen. The rigorous management training I completed there, including Lean Six Sigma and MBTI, shaped me into the leader I am today.
By the end of my time at John Lewis, I had met my wife, started a family, and transitioned into manufacturing, where my true passion lies. I began in the fish industry, advancing from line manager to factory manager, before joining Morrisons Manufacturing as site general manager at their Scottish abattoir. I now proudly serve as head of production at Walker’s Shortbread, managing six manufacturing facilities across two sites in northeast Scotland (in Aberlour and Elgin).
Explain your job in a sentence (or two):
I advise and support a fantastic team of factory managers in their day-to-day operations, and act as the main point of contact for all the other departments within the business. Additionally, I work closely with the executive team to deliver Walker’s values, behaviours, and ambitions.
What does a typical workday involve for you?
I start the day by catching up with the managing director to ensure there are no clashes in the schedule for the working day or week ahead. I then review my emails and production reports from the previous day. My favourite part of the day is visiting one of our many facilities to work closely with the team and staff, watching the finest shortbread being crafted and dispatched across the world.
Unfortunately, I don’t get as much time in the factories as I like, as much of my day is taken up with supporting my senior team and addressing any issues or needs they might have. Throughout the week, I have regular meetings with various departments across the business, including the executive team, NPD, HR, Procurement, Engineering, and Health & Safety.
Tell us about a challenge you have overcome recently:
For me, nothing is ever a challenge – it’s always an opportunity. Within the world of food manufacturing, challenges are presented to us daily, but it’s all about how we learn and overcome them. Yes, we might have machinery breakdowns, late packaging deliveries, staff shortages or delayed orders, but the way in which we overcome these makes us stronger. It presents us with new opportunities for the weeks ahead.
What are your career highlights so far?
I have enjoyed many aspects of my career, particularly the work I’ve done with apprentices and coaching staff. From setting up the Modern Apprenticeship scheme at John Lewis, to collaborating with the Morrisons team on their Pathway to Manager programmes, and more recently introducing bakery apprenticeships at Walker’s, it has been incredibly rewarding. Seeing our first cohort of apprentices pass, progress to the next level, and grow into accomplished managers, supervisors, chargehands, and bakers has been a true highlight.
One of my career highlights came during one of the nation’s lowest points: the COVID-19 pandemic. As key workers, we had to overcome several challenges and hurdles that changed daily. As a site lead, I felt a deep responsibility for the safety of over 500 staff, ensuring they returned home safely to their families, every day. It gave me immense satisfaction that I was able to keep them safe while providing food for the nation at such an important time.
On a personal note, meeting HRH Princess Anne, as well as other dignitaries and officials throughout my career, has filled me with immense pride and a deep sense of achievement for how far I have come.
What’s the biggest misconception about your role?
People often think that my role involves being in my office every day, sending emails, writing reports and attending meetings. Although this is a part of it (and admittedly the much less exciting part), I wouldn’t be able to enjoy my job or feel the same drive and passion if I didn’t spend as much time, if not more, in the factory floor as I do in the office.
I always make the time to go and help the production team, work on the line packing finished products, or just simply speaking to the core workforce. It’s great being able to still experience the sights, smell, and buzz of the product and the factory floor.
What advice would you give to up-and-coming talent in the baking industry?
It’s not an easy job, especially with the early mornings, but if you work hard, stay driven, and maintain your ambition, the opportunities within the industry can be incredibly rewarding. A career in baking and food manufacturing offers a bright future filled with unique opportunities – and maybe even the perk of discounted shortbread!
Interested in a career in bakery? Check out Foodmanjobs for the latest vacancies
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