celebrating 10 years of passion and commitment resilience in both peaks and troughs. this award...
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ISSUE 20 | JANUARY 2019
Celebrating 10 years of passion and commitment
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03. Technical Services
11. Wilde Thyme
12. Giving Back
16. In The Community
A warm welcome to the latest edition of the Olive Press. I am proud to be able to say that Entier is 10 years old and what we have achieved in that time has been amazing.
Our safety performance has improved significantly during 2018 with the number of first aid cases reported during the year decreasing by 70 % delivering a significant year on year improvement. The number of kitchen-related incidents also decreased by 70% which is a great improvement. We need to keep this up.
2018 was an interesting year with continued growth in a still recovering market. We have gained a new client in Subsea 7, awarded a new location in Newcastle with Maersk Training and retained Rowan drilling for a further three years.
Our culinary expertise continues to excel with three of the Entier Family being included in the Scottish Culinary Team making up 50% of the team for the World Championships in Luxemburg. 38 countries made it to the finals, and Scotland won a Silver Medal in the Hot Kitchen category. The Scottish culinary team came 10th overall and the highest placed home nations team.
2018 was also a year during which we were recognised by the industry for excellence by winning the Large Company of the Year category in the Offshore Achievement Awards in May and again in the P & J Gold awards in September. We were recognised in both for our enviable staff retention figures as well as sustained growth in a challenging marketplace.
Our RSG business is now truly global and our new joint venture in the Kingdom of Saudi Arabia is fully registered and ready to start business in 2019.
Our retail business FRESH has had steady performance throughout 2018 which, in a still turbulent market, is a great result. Sites such as Annan House has seen over 30% increase in footfall and we are delighted that the contract is now directly with EnQuest.
It has been a challenging year for the events business and Wilde Thyme, but we have had some amazing functions in our established venues as well as some new venues including Trinity Hall, SWG3, and House of Chivas.
Our Entier Technical Services division has seen significant growth in 2018 with 109 clients looking after 300 sites a team of engineers covering Scotland. We welcome Cara McLennan as its administrator.
As we close 2018 and complete our first 10 years in business I can say with pride that we have a successful business that is still growing. There are over 800 of us in the Global Entier Family and we still live and breath the values that made, and still make us different.
Here’s to the next 10 years.
2 | WELCOME FROM PETER
tie r Te
ic a l S
Our Entier Technical Services
division has seen significant growth
in 2018 with 109 clients looking
after 300 sites and a team of
engineers covering Scotland.
Alan Proctor heads up a team of 30 engineers providing technical services 24/7 across onshore and offshore sites. In June, Cara McLennan joined the team as an administrator.
Entier Technical Services now carries out the following services across offshore, marine and onshore locations:
• Sales, Installation and Servicing of Catering and Refrigeration Equipment
• 24/7 Service
• Planned Maintenance Visits
• Reactive Maintenance Visits
• Gas Safe Registered
• FGAS registered
• Air Conditioning
• Laundry Equipment
• Portable Appliance Testing
• Gas Interlock Systems
The new division will operate 24/7 and can be contacted on 01224 356057. There is also a dedicated email address email@example.com where jobs can be emailed and will be logged.
Recently ETS was called by a previous client of Entier, Bibby Offshore to carry out a service on its galley equipment and rational ovens.
Recently ETS were called by a marine client to carry out a service on their galley equipment and Rational Ovens.
TECHNICAL SERVICES | 3
Congratulations to Entier Family member Andrew Laycock who won the “Banqueting and Events Chef Award” at the 15th annual CIS Excellence Awards held at the Glasgow Hilton Double Tree hotel on the 30th May 2018.
The category was open to the top-performing candidates living in Scotland and working in the event and hospitality industry. As Head Chef at Wilde Thyme, Andy was an ideal candidate for this award and was up against three very credible and high-caliber talented people. After careful consideration from the judges the cream floated to the top and Andy was crowned the winner.
Andrew Hamer, Director of Wilde Thyme said, “I am delighted that Andy has been recognised within his peers.”
Kieran works within the Wild Thyme team based at Comrie and is undertaking a work- based modern apprenticeship in Business Management, Computing and Leisure.
Kieran initially attended college, commencing in August 2016, when he was a 5th year pupil at Perth High School. The course ran in conjunction with the
school timetable and the course specialised in bakery. With near perfect attendance and a real desire to learn, Kieran excelled and made good progress within the course. The course was due to finish in June 2017, however in February he got an opportunity to join Wilde Thyme has progressed with his training as a Fresh Olive apprentice.
Neil Mugg, Chef Lecturer, Hospitality at Perth College said “It was our pleasure at Perth College to continue the relationship, working with Kieran in delivering work-based training which to no surprise he is again excelling. It is important to mention Kieran is of a quiet nature, not coming across overly confident but is professional always.”
Andy Laycock Wins ‘Banqueting and Events Chef of the Year’
Double Win for Fresh Olive
Entier Family’s Fresh Olive Kieran Kerr has been recognised by winning two awards, Aspiring Young Chef 2018 & Perth College Apprentice of the Year.
P&J Gold Win for Entier On the 7th September 2018, the eve of our 10th birthday, Entier won “Best Large Company Of The Year” in the P&J Gold Awards ceremony held at the Marcliffe Hotel.
The Gold Awards recognise resilience in both peaks and troughs. This award recognises the best large company, its commitment to people, its culture, the North Sea and the Aberdeen community. Project milestones, team achievements, planned investment, employee testimonials and CSR activity can all be used to support the entry. On receiving the award, Peter Bruce, CEO said “this is a very fitting award on the eve of our 10th anniversary and demonstrates Entier’s continued and sustained growth and success. Well done to all of the Entier family and here’s to the next 10 years.”
Kieran has progressed with his training as a Fresh Olive apprentice”
4 | AWARDS
Team Entier Shine in the North East Chef of the Year Competition
Entier family members Andrew Forbes, Nicole Webster, Daniel McArdie and Paulina Rekesiute all took part in a competition organised by Hospitality Training and sponsored by Entier Technical Services.
There was great success at the event, which was held at the historic Elphinstone Hall, University of Aberdeen with all four being placed and winning commemorative plates and medals. Andrew Forbes won Seafood Chef of the year, Nicole Webster achieved 2nd place in
the Young Chef of the year, Daniel McArdie won 3rd place Chef of the year and Paulina Rekesiute won 3rd place pastry chef of the year. Great result for all.
Peter Bruce CEO said “Once again this highlights the culinary talent we have within Entier. Thanks to Ali MacSween for the mentoring and support given to the team. It was a pleasure to host the first day of competition at our Culinary Training Kitchen at the Olive House and showcase this important local event.”
On Saturday, November 24th in Luxembourg, the Scottish Culinary Team was awarded a silver medal in the ‘Hot Kitchen’ category.
The World Cup helps raise the profile of Scottish chefs in the industry with their culinary expertise and promotes the high-quality food and drink that Scotland has to offer around the globe.
The Culinary Team also hosted the World Cup dinner at Queen Margaret University Edinburgh on Tuesday 13th November in the company of Chef Albert Roux OBE, KFO.
Menu Starter Seared Scallop-Stuffed razor clam-charred cucumber-sea herbs-seaweed butter sauce
Main course Scotch Beef fillet - Crispy Beef cheek -wild mushroom-watercress-truffled celeriac -Jus
Dessert Chocolate Mousse – sea buckthorn -hazelnut -poached pear
This gave our team a final practice as they headed off to Luxembourg to compete on the Culinary World stage.
The Scottish culinary team was made up of six me