ISSUE 20 | JANUARY 2019

Celebrating 10 years of passion and commitment

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CONTENTS

03. Technical Services

04. Awards

06. RSG

08. Fresh

10. People

11. Wilde Thyme

12. Giving Back

14. HR

15. HSEQ

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

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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 maintenance@entier-services.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.

MenuStarter 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 members including Orry Shand, Craig Palmer & Rory Taylor of Entier. The competition involved cooking for 110 covers, with six hours prep and two hours of service, based on a restaurant style service for paying customers. Judges took random plates throughout service to judge.

The team went on to win Silver medal in the World Championships “Hot Kitchen” category – well done to all involved.

World Culinary Cup 2018 Luxembourg

AWARDS | 5

Mark Pollock

In October 2018 we reorganised the RSG team to be able to ensure support for our clients and to create further growth. Mark Pollock has assumed responsibility for 50% of the RSG business reporting into Peter Bruce, allowing Colin Henry to focus on business development with Peter, as well as managing the rest of the RSG business. Teamwork with Shane Pirie and Mark Bannerman will be key to ensure the continued success and growth of the business.

RSG in 2018

2018 has been a challenging but successful year for RSG. We have retained and gained key clients with Rowan Drilling and Subsea 7. The drilling market is beginning to show signs of recovery with all of our mobile rigs now working.

Rowan Norway loading on to heavy lift vessel Dockwise Whitemarlin in the Firth of Forth

Following a month-long journey, the Rowan Norway reached the Port of Mercin on the 13th of October. The rig left Dundee and was towed down to the Firth of Forth where she was loaded onto the heavy lift vessel Dockwise Whitemarlin taking her into Turkish waters for a 100 day two well drilling program.

Chef Manager Peter Cassidy remained onboard for the month long transit feeding 25 hungry rig workers. Peter departed on the 14th of November when Chef Manager Ali Crowley arrived to take over. Joining Ali were Entier crew from Malaysia who were supported by Senior Operations Mark Pollock. Mark remained on the asset to support the re-mobilisation of the rig following a warm stack period in Dundee.

The eight man crew will be serving breakfast, lunch, dinner, evening meals and snacks for the 110 strong crew for the next 100 days.

Rowan Norway heads to Turkish waters

Entier down under….Entier has been supporting TechnipFMC with several projects in Australia in 2018 during their campaign on the Enfield oilfield. The project is situated about 50km off the coast of Exmouth, 1200km north from Perth. It is jointly owned by Woodside (Australia’s second largest oil and gas producer) and Mitsui (one of the worlds most diversified investment companies).

This is the largest project Entier has been involved in in Australia serving over 250,000 meals in the year across the three vessels – Global 1201, Deep Orient and the North Sea Atlantic.

6 | RSG

On 5th October 2008 Entier started its first offshore contract on the JOIDES (Joint Oceanographic Institutions for Deep Earth Sampling) Resolution research vessel. Scott Jackson along with the catering team mobilised in Singapore preparing for the “School of Rock 2008” expedition – Entier’s very first offshore project. Peter Cassidy, currently on the Rowan Norway, was one of the first Chef Managers on board the JOIDES and remembers the early days on board and “that we had to get used to working with a different science crew for each expedition and receiving stores and crew changing in different countries including Honolulu”.

The JOIDES is unique in the sense that each expedition has a new scientific party who are looking at specific research supported by the marine crew. The vessel goes out on the expedition for eight weeks at a time with no resupply or crew changes.

The JOIDES Resolution (JR) is a research vessel that drills into the ocean floor to collect and study core samples. Scientists use data from the JR to better understand climate change, geology and Earth’s history. It is a part of the International Ocean Discovery Program and is funded by the National Science Foundation.

Entier has supported the JOIDES for 53 expeditions and the vessel is now in Hong Kong preparing for Expedition 369 – our 54th.

JOIDESCelebrating 10 years

Current Crew onboard

Back Row: Rommel Agustin, Felipe Camus, Chief Cook, Steven Pattison, Chef Manager, Albert Botabara, Joselito Mariano, Night Cook, Glenn Macion, Lead Steward, 8 years

Front Row: Albert Ramos, Baker, Imee Ebarat, Steward, Leslie Olac, Steward, Mark Bacoco, Steward, Jose Masiclat.

Our two leading stewards Loreto Olegario and Glenn Macion have been on the JOIDES since 2009 and 2010 respectively.

JOIDES locations over the last 10 yearsDuring the last 10 years we have served 1,113,000 meals using 500,000 kilograms of meat, over 100 tons of potatoes, over 500,000 eggs, over 200,000 litres of milk.

Today we have a crew of 11 which will increase to 15 for the next expedition. The teams are led by Chef Managers Steven Pattison and Timothy Proctor and our specially selected Filipino crews.

RSG | 7

The food was appreciated by the team at Emerson.

FRESH opens in Maersk Newcastle

We launched our first FRESH site in England on 1st November 2018 at Maersk Newcastle. Following on from the successful operating of Maersk Kingswells and Maersk Portlethen our client Mike Prater asked us to do the catering at this site. The team onsite of Chef Manager Russell Temple and Food Service Assistant Caroline Nesbitt run the site on a daily basis. With support from Unit Manager Alison Yates for the Aberdeen sites and operations support from Jo Watson, the team are doing well. We have introduced a 4 week cycle menu to give our customers more variety, well stocked salad bar, fresh fruit pots as well as a range of freshly prepared sandwiches, wraps, toasties and paninis. The food is going down a storm and the customers and regular Maersk team on site are enjoying our FRESH take on food. Have had some great feedback so far with breakfasts and lunches going well. Maersk is expanding and would like us to potentially cater for them in all sites across the UK!

Emerson BBQ

On 4th July, Sarah Wallace assisted by Jo Watson set up and served a USA-themed BBQ to celebrate Independence Day. The food was really much appreciated by the team at Emerson who all got into the mood by dressing for the occasion.

New Suppliers

In December, we had Rora Dairy in for a few hours talking about yummy yoghurt and samples tasting for Apache Caledonia House.

In December we invited Summerhouse drinks to join us for a few hours to discuss their very popular drinks and have their festive packs for sale.

Everyone is enjoying our Fresh take on food.

Fiona Bruce

The Fresh business continues to grow and we are delighted to open Maersk Newcastle.”

8 | FRESH

This Halloween things got very spooky across some of our Fresh units. It was great to see many of the team getting dressed up for the occasion. Here are some photos from Apache and Archer.

Many of the team got dressed for the occasion

Halloween

Craig PalmerWelcome to Craig Palmer - Sous Chef at the Entier Kitchen. Craig is the current North East of Scotland Chef of the Year 2018. Craig joined Entier in August from the Marcliffe Hotel and has previous experience working as a Commis Chef, Pastry Chef, Senior Chef De Partie and is now furthering his career by following his passion as a Sous Chef.

Craig’s winning menu was:Starter Confit Salmon - Jersey royal potatoes - Oyster emulsion - Watercress velouté

Main course Lamb loin - Black olive polenta - Peas and broad beans - Goats curd - Lamb belly

Dessert Lemon posset - Strawberry espuma-canelés - Compressed strawberry

FRESH | 9

Ricky Nicol won the Quarter 3 Shine award and came into the office to receive his £500 of vouchers from Operations Manager, Mark Bannerman.

Ricky is Chef on the Forties Alpha and has been with Entier eight years.

Shine Award

Fresh Olive movementsAbigail Booth – Moved from Sage, St Fergus to Dana.

Paulina Rekesiute – Moved from Dana to Caledonia House.

Jade Robertson – Moved from Caledonia House to Sage, St Fergus.

Fresh movementsClaire Robertson from unit supervisor, Peter Vardy to Food Service Assistant at FMC.

Kayleigh McIntosh has moved from Caledonia House as Food Service Assistant to Unit Supervisor at Peter Vardy.

New startsWe have welcomed two Fresh Olives to the Entier Family.

Cara McLennan joined the Entier Technical Services team in August as Technical Services Fresh Olive. Cara joined us after gaining some experience as an Admin Assistant and is already a valued addition to the team.

Dean Davidson joined Entier as Fresh Olive Chef in July. Dean was successful in being offered this position after participating in our 8th Year Fresh Olive Cook Off while at Mackie Academy.

We are also delighted to confirm that two of our Fresh Olives, Rachel Wallace and Michael Hennessy, have both recently graduated as chefs to continue their careers with Entier.

10 years Service

We have welcomed fresh olives and celebrated the achievements of our Entier family.

I am delighted to welcome two new Fresh Olives to the Entier Family. It’s great to see them start their career with the company and I look forward to supporting them throughout their development.”

Elaine Ramage

Peter Bruce

Colin Henry

Scott Jackson

Hugh Malcolm

Mike Reilly

Jo Watson

Peter Currie

Mark Bannerman

10 | PEOPLE

Here we go again! Back at The National Museum of Scotland catering to 700 guests.

One of our favourite ‘dining rooms’ this menu featured a beautiful fillet cut of Simon Howie’s Angus beef and 24-hour braised ox cheek, St Andrew’s Anster gratin, celeriac purée and sugar snap peas. The desert was a wonderfully light passionfruit delice with piña colada ice cream, mango, orange and kalamansi.

The National Museum of Scotland

Entertaining 300 guests at SWG3 - a very raw and industrial venue, transformed into an amazing space for this event.

The menu featured a stunning marbled game terrine with our own Dalchonzie chutney, followed by slow-cooked beef cheeks with Anster gratin, finished with a piña colada cheesecake for dessert.

Corporate Event at SWG3

We love marquee weddings! This amazing setting on a private estate in Peebles made for the perfect backdrop for this beautifully designed marquee featuring floristry by Thomas Maxwell.

Starting with a canapé reception for 300 guests, we had our seared peppered tuna with daikon radish and even a pop-up station with Andy carving some delicious serrano jamón all the way from Spain and Lorenzo cooking some authentic risotto.

Supper was served later that evening featuring only the best of Perthshire lamb for our lamb farmer guests.

Wedding, Private Estate – Peebles

This was a special event for us because we were looking after an intimate wedding for a wonderful couple all the way from America.

We wanted to make the most of the traditional setting of Drum Castle but have some modern twists with our latte lattice charger plates and smoke grey glassware available from 88 Events.

Drum Castle

The evening was a huge success. Well done to the team involved.

Andrew Hamer

Its been a very exciting year for Wilde Thyme and here are a selection of functions delivered by our teams.”

WILD THYME | 11

CharitiesOver the last 10 years several local charities have benefited with over £3.6m raised.

Sleep in the parkPeter and Fiona Bruce, Mark Bannerman, Shawn O’Connor, Shane Pirie and Mark & Carol Pollock took part with the rest of the 12,000 people sleeping out in four cities across Scotland for one night to raise funds and awareness to end homelessness in Scotland. The Entier team has raised over £13, 000 towards this great cause to try and put a stop to homelessness in Scotland.

Friends of Anchor

Fiona Bruce got involved with Friends of Anchor in 2016 when she was touched by the cause inspired by the Balmoral Group by helping to make North-East Scotland’s cancer and haematology care the best it can be. We started by providing fruit at the hospital for visiting guests of patients. Unfortunately the hospital stopped this practice so, not to be despondent, Fiona suggested Entier provide tea, coffee and cakes once a month which we are still providing. Fiona and Entier then were one of the first companies to commit to the “20 for 20” Anchor campaign by buying Anchor number 20 – the Parting Song by artist Lindsay Allerdyce. The Anchor was located in Lerwick Shetland for most of 2017 when it returned to Aberdeen and is now proudly situated outside our office in Westhill.

Over the last two years Entier has raised over £20,000 for Friends of Anchor.

Entier has raised over £20,000 for friends of Anchor.

Sam Locke

Entier now supports local Stonehaven golfer Sam Locke after he took the decision to become a Pro just a week after his incredible experience in one of golf’s Major Championships. He is now beginning to learn his trade through competition on the European Challenge Tour. The nineteen year old can now count on our backing, as he begins his journey. This is an addition, and a continuation, of the support Entier give the Paul Lawrie Foundation in Aberdeen.

12 | GIVING BACK

Glencraft

Entier has supported GlenCraft over the last 10 years raising £20,000 and supporting them through buying our offshore mattresses from them. It’s a great cause and Peter Bruce has been on the Glencraft board for many years helping them restart their operations.

JDRFEntier has been supporting JDRF for 10 years through providing breakfast, snacks and lunch for their “One Walk” to cure Type 1 diabetes in Aberdeen serving over 7,000 burgers & hot dogs and helping the charity raise over £800,000.

Macmillan Cancer SupportEntier has supported Macmillan Cancer support over the last 10 years with collection tins within the units and taking part in the “Biggest Coffee Morning” for a number of years raising £5,000 in 2017 and over £10,000 in total.

Guide Dogs ScotlandEntier has been supporting Guide Dogs Scotland for a number of years but in 2017 Entier committed to raising £20,000 over two years to sponsor two guide dogs. In January 2018 we were informed that there was a puppy assigned to Entier and in March 2018 we named him Oliver. Here is Oliver at seven weeks. He then came to visit our offices in August.

In 2018 Fiona Bruce raised over £4,000 for Guide Dogs Scotland as she completed a gruelling 168 mile 2 days cycle through the Scottish terrain with a few hills along the way!

In addition Mark Bannerman walked 26 miles to raise money for Guide dogs by taking part in the Kilt Walk. Mark raised £827 which included a 40% top up from the Hunter Foundation.

Supporting our local charities

Entier is proud to have supported several local charities helping them raise over £3.6m in the last 10 years.

Fine dining experience

Entier has donated over 50 fine dining experiences to charities at auctions over the last 10 years at an average of £2,000 which equates to over £100,000. This money has gone directly to each charity and all guests enjoyed exceptional culinary expertise from the Scottish Culinary Team Captain Orry Shand and his team.

MND Scotland

Entier started supporting Lucy Lintott when her father, Robert who worked offshore for Entier advised Peter Bruce that his daughter Lucy had been diagnosed with the incurable illness Motor Neuron Disease at the age of 19 – the youngest in Scotland.

Lucy set up a JustGiving page called Lucy’s fight and set out to raise £2,000. Entier, along with a number of people, got behind Lucy to help her beat her target. In 2015 at Entier’s Shine awards celebration, Lucy received the Charity Award of the Year and over £2,000 was raised. To date Lucy has raised £177,933.

GIVING BACK | 13

Brian started offshore 1979 with Scott catering for 12 months then into their office for a year to assist in logistics.

Brian then went offshore to work with Kelvin in 1981 on the Forties Bravo as a Steward. From there he went to Ninian South between 1982 – 1983 working as a Steward.

In 1983 for six months Brian worked as a Leading Steward on the Safe Felicia where he met Peter Bruce on his first trip offshore. During 1983 to 1984 Brian went back to the Ninians as Leading Steward.

Then in 1985 - 1986 Brian joined the Safe Gothia and was promoted to Chief Steward.

During 1986 he returned to Ninians where Brian was Chief Steward and then promoted to Camp Boss during

On 22nd November 2018 Operations Manager Mark Bannerman visited the Forties Delta platform to recognise two Entier family members who were retiring – Brian Florence and Mike Sadler who between them have 65 years of working offshore.

Mike went offshore originally in Norway 1991 during the refit of the Poly Concorde accommodation vessel.

Over the years, Mike has worked across all five Forties assets. Mike started working on the 1st May 1992 on the then BP Forties Alpha platform as a steward handyman and this position was supposed to work as a laundry steward for nine hours then three hours as a handyman. Then this position moved to a DMT after a couple of years.

When this new position originated there was no title for this new role it was Mike and a Heli admin colleague who came up with the term Domestic Maintenance Technician.

During his time in the Forties Mike who claims to be the only pipe smoker in the field has had to deal with a lot of floods due to blocked pipes. During one flood the water pipe burst over Mike who almost drowned himself and but importantly had his pipe broken.

Mike also says if he has a pound for every blocked toilet he has fixed he could have retired years ago.

1987 until 1999 during this time Colin Henry was Brian’s Ops Manager.

Aramark took over the Ninian contract during 1999 and their philosophy was to have Chef Managers so Brian reverted back to Chief Steward on the Forties Charlie. It is interesting that Dougie Wood who is now Chief Steward was a Steward back then along with current Heli admin Cath Coull who was a stewardess.

In 2013 Brian then moved to Forties Delta until his retirement.

With a twist of fate on Brian`s last day there were weather delays so unfortunately Brian had to stay on an additional day - that’s dedication to the end by Brian!

Brian and Mike have 65 years offshore experience between them.

Mike Saddler AKA “Saddle bags”

Brian Florence AKA “Flossie” or “the Foxy”

14 | HR

SummaryIn summary the safety year has delivered an encouraging reduction in reported incidents, with an overall reduction of 65 % on reported incidents across the business.

HSEQ plans are being implemented to support continuous improvement during 2019 with a focus on Attitudes, Behaviours and Consequences, Safety Leadership and Employee engagement.

As part of our CSR strategy and supporting pillars of Family, Service, Communities and Quality, we have continued to focus the business on our food waste strategy and have significantly reduced the impact of plastics in the supply chain and will continue to inform, encourage and support our clients with their environmental goals and challenges.

I would like to take this opportunity to thank you all on behalf of the HSEQ team for your continued support and look forward to assisting you all in delivering an incident free 2019. The challenge as always is continuous improvement in the areas of Health, Safety and Environment, I believe we have a sound “safety culture” foundation within the Entier business, with continued workforce involvement, engagement and management leadership we can continue to build and improve the Entier safety culture by working together to reduce our incident rates as we collectively roll out the planned safety initiatives in the 2018 - 2019 financial year.

HSEQ Update I am pleased to report we have seen a vast improvement in our health, safety and environmental performance during the 2018 financial year, this has been achieved through safety leadership by all levels of management, personal ownership by the unit teams and their commitment to workplace safety and incident free operation.

Safety CultureThe Entier Safety Culture, ‘Safety it’s in your hands’ is an integral part of the Entier Management System and the employee journey starts at induction with all new starters to the business receiving clear instruction on the expected behaviours, personal responsibility and accountability for delivering safe work within the business.

Senior and Operational Management EngagementThe senior management and operational teams have shown their commitment to supporting our employee engagement process, all management levels follow the guidance in the Entier Safety Log book, Business Objectives, HSE Activities plans and by providing safety commitment statements to support the unit managers and drive continuous improvement opportunities through engagement with the unit teams.

Accident Incident Statistical Information Our continuous improvement target for 2017-18 was to reduce our first aid case number by 50% and reduce the number of kitchen related incidents by 50%.

The number of first aid cases reported during the year decreased by 70 % with 9 being reported across all areas of the business

delivering a significant year on year improvement.

One medical treatment case and one restricted work case were recorded during the year following a sharp edge cut and knife cut, both incidents were fully investigated, with subsequent root cause analysis actions implemented across the business to prevent recurrence.

The number of kitchen related incidents decreased by 70% with nine First Aid Case minor injuries in this area, mainly related to burn and scald injuries.

Whilst the severity of incidents has been low throughout the year, we have maintained our focus on incident reduction and our goal of incident free operation. Monthly safety updates were issued to all units and provided information on Root Cause Analysis, Trends with Lessons Learned shared to further raise awareness and prevent recurrence.

Units working incident free, units that achieved a full year incident free averaged 80% showing that incident free operation is an achievable target and one that business can aspire to. Our incident free day target of 36 days between incidents was achieved and our average over the year was 55 days.

Quality Objectives 2017 -18Quality management targets and objectives for 2017-18 were set to achieve client and customer satisfaction levels of 95% across the business and achieve compliance audit scores of 95% with regards the implementation of the Entier Management System. The following results were achieved over the year. Client satisfaction levels achieved 96%, Customer satisfaction levels achieved 98%. Overall our teams have delivered an excellent level of service consistency to our clients and customers.

HSEQ | 15

We welcomed to our Westhill facility, representatives from 12 Scottish producers and manufacturers to showcase their goods to our panel made up of managers from all areas of the business with the sole purpose of listing more quality Scottish goods across our business.

We were supported by Supply Chain partners – Strachans (RSG) and Mark Murphy (Fresh / Wilde Thyme) who would help provide the wheels for those suppliers who were not able to deliver.

This was the largest and first panel in Scotland’s food and drinks existence to be made up in this way featuring buyers, management and supply chain.

We are still working through feedback but have so far committed listings from several of the suppliers we met on the day.

Including:

• The Dessert Depot (listing – FRESH and potentially RSG)

• The Little Herb Farm (listing – FRESH)

• Mara Seaweed (listing additional items - Wilde Thyme)

We also have follow up samples or visits scheduled with 2 x suppliers: Gigha Halibut & Strathearn Cider Company for Wilde Thyme Business.

Meet the Decision MakerOur Meet The Decision Maker event was held in partnership with Scotland Food & Drink.

This was the largest and first panel in Scotland Food and drinks to be made up in this way.

16 | IN THE COMMUNITY