> Monthly Archives: January 2017

We recently held our annual Employee Benefit Trust Student Meet and Greet event

Our Employee Benefit Trust (EBT) supports colleagues from across our Group with all kinds of benefits, such as sports awards, non-vocational training and arts grants. Part of this support includes helping our colleagues’ children in higher education; offering a grant to those studying at degree level, enabling them to purchase text books and buy the equipment they need to learn.

This year our EBT is supporting 52 students studying a range of degrees, from psychology, business and engineering degrees to the more obscure ones like cybernetics! The Student Meet and Greet day gives EBT trustees a chance to meet the students and their parents who are receiving the grants.

In addition to presentations from graduates employed on our Graduate Development Scheme, students and their parents were also encouraged to take part in tasks relating to the Group alongside EBT trustees and had the opportunity to attend an Aunt Bessie’s factory tour. Final-year students also enjoyed a tailored CV workshop from Group Recruitment Manager Angela Marshall.

Christopher Oughtred, EBT Chairman and a member of the family which owns William Jackson Food Group, said: “­­­As a trustee it’s great to meet the students, hear about how the grant has helped and how they are getting on with their studies.”

Pictured EBT University students with EBT Chairman Christopher Oughtred, and EBT Trustee John Holtby.

Aunt Bessie’s adds new dessert pots to its range

Aunt Bessie’s has launched a new range of cold-eat dessert pots in Morrisons.

The individual pots, Banoffee Cheesecake, Black Forest Gateaux and Knickerbocker Glory, come hot on the heels of other successful single-portion desserts launched by the brand over the past 18 months.

Marketing Director Lorraine Rothwell said: “As always we’re keen to give shoppers something new to try and from past experience we know they love our individual desserts which keep an eye on portion size but also help reduce food waste. As there’s no cooking involved, shoppers can just take them out of the freezer and leave to defrost for 15-20 minutes – so they’re convenient too.”

Banoffee Cheesecake – a crumbly biscuit base, layered with banana and a sweet and sticky caramel sauce then topped with a delicious banana cream cheese layer and chocolate swirls.

Black Forest Gateaux – chocolate sauce covers a sponge and cherry layer, topped with a generous helping of chocolate mousse. Not forgetting the chocolate swirls!

Knickerbocker Glory – deliciously sweet raspberry sauce with real pieces of peach and pear, between layers of light and fluffy whipped cream.

All in a two-pack, MRRSP £1.75.

Our colleague development programme with Hull University Business School has started again for the 10th year running

This week 11 WJFG colleagues started our unique two-week training programme with Hull University Business School to develop their skillset and broaden their knowledge of our sixth-generation family business.

The intensive course, which is running for its tenth year, is for colleagues who work within our subsidiary businesses. It offers them a chance to step away from their day job and consider all elements of our business, our values and their personal career development plans and opportunities.

Dickie Donovan, our HR Director, said: “The course allows colleagues to learn about different areas of the business including HR, finance, marketing and logistics. They have time with our Chairman, our CEO, senior directors from across our Group, academic speakers from the university and third sector partners with which we work. The balance between theory-based learning and a hands-on approach really enhances colleague engagement and broadens their knowledge.”

Dickie added: “We feel the course is key to the development of people at all levels and encourages them to expand their knowledge of our Group and the wider world of business.”

“Delegates really enjoy the opportunity to talk with our Chairman who shares the history of the family business and tells them about our values and governance, and our CEO who shares his own career path, strategy, how our values help us in business and how corporate parenting plays its part in the business.”

As well as academic lectures, our colleagues also take part in sessions focused on business strategy, the dynamics of the food industry and team building. In the second week of the course, participants put into practice the skills and knowledge gained and deliver presentations about business strategy to Board members.

Photo shows this year’s HUBS Management Development Programme delegates; Will Robinson, Simon Rees, Russell Pickup, Sarah Guest, Richard Mann, Melanie Guy, Mike Adamson, Hannah Beeley, Deborah Dyson, Louise Collier and Andrew Wade.