Staying relevant – and colour co-ordinated

Andy Pollard – the new Chairman of The British Society of Bakers – gives his views on the future of the Society and on commuting from Hull to Northampton.

The newly elected Chairman of the British Society of Bakers has been Sales and Marketing Director of Cereform for 4½ years. For all that time he has commuted to work in his Northampton office almost daily from his cottage in a village outside Hull: which makes for some very early starts, and some interesting colour combinations of shirt and tie, resulting from getting dressed in a dark bedroom. However, his love of the area – and of the cottage he renovated from derelict – means he is unlikely to move.

He is equally in love with the baking industry, having spent 30 years working within it, first for Rank Hovis LTD, then Edme, and most recently for Cereform – the technologically-based bakery ingredients and services company. Which is why he is grateful to his current employers for allowing him to put something back into the industry through his BSB chairmanship.

A member of the BSB for several years before being invited to join the Committee in 2003, Andy has long been aware of the value the Society offers to all those within the baking industry. “Bringing together, bread and confectionery bakers, in-store, craft and plant bakers, ingredients manufacturers, flour millers, buyers, consultants and sandwich makers, the BSB is probably the only body able to offer a comprehensive viewpoint, representative of the whole industry.”

During his tenure as Chairman Andy hopes to continue the rise in membership numbers seen over the past four to five years, and to maintain the high standard of stimulating, interesting, relevant speakers. He also believes the Society’s conferences should offer an environment where delegates have the opportunity to enjoy the company of like-minded individuals associated with the baking industry, in comfortable surroundings.

“The Society needs to be seen as a forum for open, frank discussion of the issues of the day for the bakery and associated industries” he says.

However, as someone who joined the business straight from school before working his way up to his current position, Andy is also keen to use his chairmanship to encourage and support young people within, or thinking of joining, the baking industry.

“I’d like not only to support and assist the development of young people within the business, but also to encourage more young people to join it. We should continue to support them through the Educational Trust, as well as looking at new ways to utilise our funds for their benefit.

“We also need to ensure the Society keeps up with the times, delivers what members require, and stays relevant to the issues of the day. If we can maintain a healthy, vibrant society, then we will be better able to help young people.”