8th March 2012
Finance Director Farrell Appointed to Board of Grahams The Family Dairy
Grahams The Family Dairy, Scotland’s largest independent dairy, has today (8 March) announced the appointment of Jacky Farrell, Finance Director to its Board.
Farrell has been an employee of the award-winning family dairy since 1997, joining the Bridge of Allan based dairy after thirteen years as an accountant with Macfarlane Gray.
Raised in Stirlingshire and a graduate in accountancy from the University of Stirling, Farrell commented on her appointment: “The announcement came out of the blue. It is lovely to be recognized for the many years I have devoted to Grahams The Family Dairy and I feel very proud to have been invited by the family to join the Board.”
Findogask (Perthshire) based Farrell, who oversees a finance and administration team of fifteen, will make her first formal Board appearance in March.
(Dr) Robert Graham, chairman of Graham’s The Family Dairy, added: “As chairman of Graham’s The Family Dairy, I am very pleased that Jacky has accepted an invitation to join the Board of our family business.
“Jacky’s financial skills and professionalism first came to my notice when she undertook monthly audits of our business back in 1995. We were so impressed that by 1997 we had offered her a position in Grahams with responsibility to develop our in-house finance team. From a staff of 40 we now have 400 staff on the payroll.
“Over this same period, we have grown to become firmly established as Scotland’s largest independent dairy and a leading, award winning brand that supplies multiple retail outlets throughout the UK. Throughout, Jacky has been an instrumental part of the team to take us to where we are now.”
Grahams The Family Dairy has a Board of seven: (Dr) Robert Graham - Chairman; Robert Graham - Managing Director; Carol Graham - Marketing Director; Jean Graham - Director; Shaun Dorrian - Operations Director; Jacky Farrell – Finance Director; Simon Thomson - non executive director (and CEO, Cairn Energy PLC).
25th August 2011
Graham’s The Family Dairy expands board with the appointment of operations director
Graham’s The Family Dairy, Scotland’s largest independent dairy company, has announced the promotion of Shaun Dorrian to operations director, who will now join its family board.
Shaun has been based at the Bridge of Allan dairy since 1997 where he has progressed through positions including stock controller, distribution manager and most recently operations manager responsible for 200 staff.
Milk has long been running through Shaun’s veins as he previously spent 10 years working for Scottish Pride in Glasgow where he was the company’s youngest milk man aged 19 and its youngest supervisor.
Explaining the decision to invite Shaun Dorrian to join the board, chairman Dr Robert Graham said: “Shaun plays a major role in the efficient day-to-day running of our business, controlling the smooth operations from Bridge of Allan and our five regional depots. He has demonstrated great loyalty and integrity and is hugely respected among his colleagues. He’s always been customer focussed ensuring quality service but is also extremely commercially aware and deserves this elevated role in our growing business.”
Referring to his board appointment, Shaun Dorrian commented: “I’ve enjoyed a great working relationship with the Graham family for the past 14 years and am excited about this new challenge. Graham’s is a progressive business where I have seen more than 25 acquisitions since I started. The management team play a very hands-on role and there is prompt decision-making which is widely respected internally and externally.”
Graham’s The Family Dairy’s board now includes: managing director Robert Graham, chairman Dr Robert Graham, marketing director Carol Graham, director Jean Graham, finance director Eliot Swan and Graham’s first non-executive director Simon Thomson who is chief executive officer of Cairn Energy PLC, the Edinburgh-based oil and gas exploration company.
Shaun will also continue to chair Graham’s operational board which brings together all technical, HR, logistical and operational elements of the business. Its primary focus is to ensure that all Graham’s products are distributed efficiently, cost effectively and with consideration to the carbon footprint.
Founded in 1939 by the grandfather of the current managing director, Robert Graham, the Graham family has farmed in the Stirlingshire area for five generations.
In its year-end results to 31 March 2010, Graham’s The Family Dairy revealed turnover increased by 20 per cent to £41,387,790 (2009: £40m) and pre-tax profits jumped 28 per cent to break the £1m profit barrier at £1,051,247 (2009: £820,959).
Shaun lives in Balloch in Loch Lomond with his wife and two sons.
3rd June 2011
Spread the word
Bridge of Allan based Graham’s The Family Dairy today (3 June) opened a new £1.2million butter launch to produce the first spreadable butter by a Scottish dairy.
Carol (marketing director) and brother Robert (managing director) launch Graham’s The Family Dairy Scottish Spreadable Butter
(l-r) Dr Graham, daughter Carol and son Robert enjoy a taste of Graham’s Spreadable Butter around the farm kitchen table
The provost of Stirling, Fergus Wood officially opens the new £1.2m butter plant as Carol Graham, Dr Graham and Robert Graham (far right) look on
3rd June 2011
Graham's Invest Over £1 Million in Butter Plant to Launch Scotland's First Spreadable Butter
Early July will see Scottish shoppers given the opportunity to enjoy a taste of the first spreadable butter to be produced by a Scottish dairy.
It follows the official opening this morning (3 June) of a new £1.2 million butter plant by Graham’s The Family Dairy at its Airthrey Kerse Farm in Bridge of Allan, Stirlingshire.
Graham’s The Family Dairy Scottish Spreadable Butter (slightly salted 250g / 500g) is the latest tasty product innovation to be revealed by the proud family dairy, renowned for its award-winning range of Scottish Dairy, Graham’s Gold and Organic milks, creams, butter’s and ice-cream.
As part of Graham’s successful core Scottish Dairy range, the slightly salted spreadable butter will initially retail through Peckham’s delicatessen and leading Scottish convenience stores including David Sands and C J Lang.
The new product will retail at RRP £1.50 (250g) and RRP £2.80 (500g).
From September, Graham’s The Family Dairy anticipates the product will also feature in the dairy aisle of Scottish stores operated by Sainsbury’s, Tesco, Waitrose and Co-op.
Dr Robert Graham, chairman of Graham’s The Family Dairy, commented:
“As a family that has farmed in Stirlingshire for five generations, today marks another proud milestone for Graham’s The Family Dairy as we offer consumers the first high quality, locally produced spreadable butter from a Scottish dairy.
“Our latest product innovation, 72 years after my father started the dairy at Airthrey Kerse also reflects the recognition that many consumers increasingly seek an alternative to traditional butter in their shopping basket.”
Dr Graham added: “While I hope discerning consumers will enjoy and choose to spread the word about Scotland’s first spreadable butter, it’s also important to recognise the approximate £175,000 of grant assistance from the Scottish Government to help develop the new butter plant. This financial support was significant in helping Graham’s The Family Dairy bring our exciting new product to market.”
The spreadable butter retains the distinctive packaging of Graham’s conventional (Scottish Dairy) range. The blue tubs also reflect the family’s proud farming heritage with the design incorporating a message and image of managing director Robert Graham and the additional brand features of a Graham’s hay bale and three pairs of wellington boots.
Fergus Wood, Provost of Stirling, who officially opened the butter plant, commented on the significance of this latest development by Graham's The Family Dairy: "I have watched the growth and diversification of Graham's The Family Dairy with admiration over the past decade.
“This family business has made a major impact on the local area - not only by the growing number of jobs they provide, but also by their commitment to the local community and their generous support for so many local organisations.
“It is seldom one finds a company that takes the product right through to its logical conclusion - literally from the cow to the customer! Spreadable butter adds yet another dimension to this concept."
Last year and prior to investing in the new butter plant, Dr Graham received a rarely extended invitation from the French dairy industry to visit a dairy in Cherbourg where he gained invaluable insights to the specialist machinery and methods used by French farmers to produce butter.
Subsequently, Paul Thomas, dairy manager at Graham’s The Family Dairy, travelled to Spain to see a similar butter plant in operation. The butter plant machinery at Airthrey Kerse was installed by a specialist team from France.
27th May 2011
Gold Gongs for Scotland's Food and Drink Companies
 St James Smokehouse, producer of some of the world’s finest smoked salmon was crowned Business of the Year and International Business of the Year at the Scotland Food & Drink Excellence Awards on Thursday 26 May at an awards ceremony at Doubletree by Hilton Dunblane Hydro Hotel, Perthshire.
The Annan based producer was described by the judges as an excellent example of a small company taking their product to the world with fantastic growth ambitions for the next two years.
The second big winner of the night was Dornoch based Saladworx for its Highland grown salad, herbs and edible flowers, who won Product of the Year and Product Innovation of the Year.
Hosted by BBC Radio 2 food expert, Nigel Barden and sponsored by Clydesdale Bank, the 15th Scotland Food & Drink Excellence Awards recognised the best of Scotland’s food and drink industry. The entries were judged by a panel comprising industry experts, journalists and markettiers.
The hotly contested product awards were presented to some of the country’s most innovative and exciting companies. Huntly Herbs won the Soup, Preserves & Accompaniments category for the second year running for its Hot Lemon Relish which is a distinctive relish combining spicy, sweet and sour flavours.
And again for the second year, the Fish & Seafood category was awarded to Grieg Seafood Hjaltland Uk Ltd, Shetland’s largest salmon company for its gourmet WildWaters range. Borders Biscuits Ltd came first in the Bakery and Cereal category for its Gourmet Goodness range which was launched in March 2011 using imaginative ingredients from around the world.
First place in the Meat category was Taste of Bute for its Sleeping Warrior Hot Smoked Sausage, a Merguez-style slicing sausage using a trio of meats from beef, lamb and pork. Winner of the Confectionery and Snacking award was Mackie’s at Taypack for its Scotch Bonnet Chilli Pepper Potato Crisps – a new addition to its range in summer 2010.
Spencerfield Spirit Co Ltd won the Drink – Alcoholic and Non-Alcoholic award for its Edinburgh Gin which is made traditionally, a throw back to when Edinburgh was a hub for distilling and rectifying gin.
Food ingredients specialist, Macphie of Glenbervie won the Food Service award for its Red Velvet Cake Mix and Vanilla Rainbow Frosting, a convenient and easy-to-use cake mix.
Two companies scored a double whammy of awards. Bridge of Allan based Graham’s the Family Dairy came first in the Dairy product category and also scooped the winning award for the Marketing Initiative of the Year.
The coveted Young Chef of the Year title went to Ross Marshall of the Old Course Hotel, Golf Resort & Spa. The world famous hotel also scooped the top award for Success through Working in Partnerships for its work in helping suppliers promote their products.
And recognising his outstanding contribution to the Scottish food and drink industry and the Excellence Awards, David Dunsmuir from the Royal Highland & Agricultural Society of Scotland was presented with an award, just before he starts his retirement. Having joined the RHASS in 1997, David has been a well-kent face in the food and drink industry for many years. He has been heavily involved in the Excellence Awards since their inception and has played an instrumental role in developing them into the success they are today.
Angus Soft Fruits, based in Arbroath, won the Environmental Sustainability award for its ongoing strategy to explore carbon neutral/low carbon products. The Healthy Eating award was presented to supernature for its Cold Rapseed Oil which helps decrease the average intake of total fat and saturated fatty acids into the body.
Stirling based drinks producer, VC2 Brands scooped the award for Investing in Skills Development for its outstanding work in developing staff and creating an open honest working environment.
The Food and Drink Tourism award was presented to Iain Burnett Highland Chocolatier who has significantly expanded his shop to put Grandtully on the map.
Speaking at his first major engagement since being reappointed as Cabinet Secretary Rural Affairs and Environment, Mr Lochhead congratulated the booming Food and Drink sector in Scotland and underlined its ongoing importance to Scotland’s economic recovery. The Cabinet Secretary also announced a £2.64 million Scottish Funding Council package to establish a Scotland-wide food and drink innovation network with 17 Scottish universities. Part of the Scotland Food & Drink industry strategy, the delivery of the innovation network is the culmination of three years of work and collaboration.
Mr Lochhead said: “Once again, the Scotland Food & Drink Excellence Awards have showcased an impressive variety of the very best Scotland has to offer. It’s great to see returning names maintaining high standards, as well as some new entries who have successfully shaped innovation into excellence.
“Innovation is a fundamental part of any successful industry. The £2.64 million package will bring together the very best talent and research from academia and business, helping to strengthen and expand every aspect of this sector crucial to our economic recovery.”
Ray Jones, chair of Scotland Food & Drink said: “It’s always an easy task to extol the virtues of our superb food and drink industry and tonight’s winners make that job even easier. I’m delighted to see so many small Scottish companies walking away as winners, as we need to recognise the new kids on the block so Scotland can find its home among the top three producers of quality food and drink in the world.”
A partnership with the Grampian Food Forum Innovation Awards and the Highlands & Islands Food & Drink Awards ensured companies the length and breadth of the country were offered the chance to enter.
The menu for the event was specially created by Nick Nairn and included chicken from Gartmorn Farm in Alloa, Solway Firth wild bass and rump of new season border lamb from Campbells Prime Meats.
Sponsors for the event included Clydesdale Bank, Sodexo, Johnston Carmichael, Food & Health Alliance, Speyside Glenlivet, RHASS, SFDSA, SAOS, Scottish Food & Drink Fortnight, Zero Waste Scotland, VisitScotland, Doubletree by Hilton Dunblane Hydro Hotel, Diageo, Tesco, No 1 Currency, D8 and The Grocer.
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