Baking industry giants are to share their professional experience with delegates at the British Society of Baking’s Golden Jubilee Spring Conference, at Food & Bake 2006 on March 20-21.
On the Monday, Sir Michael Darrington, MD of Greggs, will speak at the Conference, as well as Tony Reed, category director for bakery of Tesco, and Brian Robinson, chief executive of Allied Bakeries.
Sir Michael Darrington has been at the helm of Greggs for 23 years, during which time the Newcastle-based bakery firm has become the third biggest seller of sandwiches in the country with sales of bread and rolls reduced to just 9% of annual turnover. Sir Michael will give an insight into how Greggs continues to be successful through its people.
As category director for bakery of Tesco, Tony Reed controls bakery in 1,800 stores in the UK. He first joined Tesco 28 years ago on his 15th birthday as a trolley boy and worked his way up to become a director.
Brian Robinson, new chief executive of Allied Bakeries, will compare the progress of the Australian baking industry with that of the UK.
These speakers will be joined by Professor Christiani Jeya Henry, head of food science and human nutrition at Oxford Brookes University, and Royal Society visiting professor at the Chinese University of Hong Kong. A board member of the UK Food Standards Agency, Professor Henry will be sharing his thoughts on the glycaemic index and the opportunities and challenges for the food industry.
On the Tuesday of the conference, speakers include craft baker Chris Freeman, organiser of National Doughnut Week; Trevor Mooney, joint MD of Chatwins in Nantwich; John Slattery of Slattery’s in Manchester; Alan Stuart from Dubbie Bakery, Fife; and John Waterfield of Waterfields.
Overseeing the proceedings will be Paul Heygate, MD of the Heygate Group and chairman of the Flour Advisory Bureau, and Paul Morrow, MD of British Bakels.
A Gala Evening Dinner will be held on Monday March 20 in the Gallery Suite – a chance to network and enjoy the company of colleagues. Entertainment will be provided by the popular author Gervase Phinn.
Tickets include a five-course dinner and wine and cost £60 per person and for non-members £79 per day. For more information and to book tickets, visit www.foodandbake.co.uk or call the BSB on 0161 427 1772.