Queen’s Award Success p3

WILD ABOUT WILDE THYME p6

ENTIER LAUNCH MCA TRAINING CENTRE p7

INVESTORS IN PEOPLE PLATINUM SUCCESS p8

ISSUE 16 | WINTER 2016

Welcome

from Peter

A very warm welcome to this latest BUMPER round-up edition of the Olive Press. As you can see from the front cover, we had excellent news during the summer when we were awarded the Queens Award for Enterprise - International Trade. Widely renowned as the top award for any British business, we are very proud & honoured to receive this recognition for our outstanding efforts and success in expansion globally. Meeting HM the Queen was an amazing honour, and donning the kilt for the occasion drew her attention, as she paused to talk with Scott and I at the Buckingham Palace ceremony.

2016 has proven to be an incredible one for us and the accolades have been rolling in - as well as the honour from HM the Queen herself, we were also listed in the HSBC International Fast Track 200 for the third year in a row. Placing on this league of the top 200 UK businesses with the most international growth is remarkable enough, but at number 43 we were the top listed company from Scotland. Our commitment to helping our clients and colleagues lead healthier lives was also recognised as we graduated to the ‘Healthy Working Lives – Silver’ accreditation, as well as achieving the Healthier Scotland Award at Catering in Scotland (CIS) Excellence Awards, for our work on Apache assets.

Investing in our young people is something that we hold dear, and the success of our Fresh Olives programme has been great for us as a business and for the individuals that have come through the ranks. We have recently welcomed more Fresh Olives into the business - Nicole & Paulina are our new craft olives who came on board following another successful recruitment drive and ‘cook off’ selection process. We also extend a warm welcome to Finance Fresh Olive Tyler Strachan, HR Fresh Olive Katie Duncan and Daniel Smith, Marketing Fresh Olive.

Our remotes sites business remains strong and we are determined to work closely with our clients - the importance of strong working relationships is paramount, as we power through this uncertain time in offshore oil & gas in the North sea, providing a bespoke & flexible approach to their needs.

As we go to press with this edition we are delighted to announce the acquisition of Scotland and UK wide events catering specialists, Wilde Thyme. This latest move is an exciting one which will effectively secure a wider gepographical footprint for us to expand our events & weddings business further - I wish to extend a warm welcome to all the staff at Wilde Thyme and their suppliers and clients alike.

I would like to also extend my thanks to all – employees, customers, partners and clients – for your continued support and hard work as we head towards the end of what has been an eventful year.

Peter BruceCEO

CONTENTS

2 | OLIVEPRESS

03. Queen’s Award Success

05. Ranked Top in Scotland

06. Wild about Wilde Thyme

07. MCA Training Centre launch

10. Remote Sites Mobilisations

12. Entier Wedding Competition

14. Weddings & Events

19. Supplier Update

20. Appointments

21. Getting to know...

23. Fresh Olives

26. Giving Back

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AwardsEntier Achieves

Queens Award for Enterprise International Trade 2016Entier was delighted to welcome Her Majesty’s Lord-Lieutenant of Aberdeenshire James Ingleby to officially present our Queens Award for Enterprise – International Trade 2016, in September.

Mr Ingleby celebrated our award with us, presenting our congratulatory Queen’s Award crystal bowl and flag.

Widely renowned as the top British business award, Entier achieved the Queen’s Award for Enterprise – International Trade following remarkable growth in our markets internationally. Cast against the backdrop of the global oil downturn, Entier has seen a 71% growth increase in business internationally over the past three years with international profits surpassing domestic profits for the first time last year.

We believe the key to our success is our uncompromising, all-encompassing dedication to our values, regardless of our location whether that be Scotland, Singapore or South Australia.

As a service company, people are our most valuable asset. We place our people, ‘The Entier Family’, at the heart of our ambition and this same ethos extends to all of our operations internationally. We demonstrate this through our focus on innovative & thorough recruitment practices, which includes ‘skills testing’ our chefs and stewards and our ‘Fresh Olives’ apprenticeship programme. Internationally we work alongside carefully selected global strategic partners to ensure the vision and standards are translated to every working location.

Operating with a conscience, Entier invests in the communities in which we work, whether through our support of local charities or alongside our strategic partners, assisting with their community investment projects.

The ethos and approach of the company has been vital in its development around the world and the growth has seen a permanent office established in Perth, Australia in 2015.

Peter Bruce commented, “We are ‘the local, global food family’, which I believe cuts straight to the heart of our business and what we are all about. Wherever we operate, our people focus does not waver, and I believe this is the key to our success. From Aberdeen roots, our global company has seen remarkably successful growth. We remain dedicated to our founding principles and are constantly conscious of the importance of our people and the communities where we work.

He added, “We made a strategic decision never to enter a new international marketplace with a new client and have never deviated from this - we haven’t needed to. We have proven ourselves to new clients through the consistent approach & ethos we have taken in our work with others. Our steadfast approach has resulted in remarkable sustained growth, which has led us to the Queen’s Award accolade, of which I am immensely proud.”

ISSUE 16 | WINTER 2016

Awards

Congratulations to our CEO Peter Bruce who scooped the prestigious Grampian Food & Drink Entrepreneur of the Year title at the Grampian Food Innovation awards at Aberdeen’s Mercure Ardoe House Hotel.

Peter triumphed against tough competition from across the region, and is great recognition of the work he does leading Entier.The awards celebrated innovation in food & drink from businesses across Grampian, from creative start-ups to established players in the industry. Peter’s win is further acknowledgement of Entier’s success.

Peter commented’ “We are immensely proud of our North-east roots and our commitment to supporting our local community - 70% of the produce we use is Scottish sourced, with 95% of that coming from Aberdeenshire and the Greater Grampian region. We firmly believe in the quality and innovation of food and drink companies on our doorstep and are passionate about this across all areas of our business – from our weddings and events business to our delivered catering and remote sites”.

Sarah Mackie, Scottish Procurement Director for Brakes, led the judging panel, which included Michael Whiteford, Buying Director at ALDI and food blogger Hilary Sturzaker. Sarah Mackie said: “The Awards are a great platform for rewarding and celebrating innovation in the food and drink sector and we are delighted to see existing companies driving innovation with new products as well as an encouraging number of new local businesses starting up and others evolving.”

We are always developing new and innovative ways in which to serve our clients better, using locally sourced produce, and this accolade is tribute to Peter as a driving force for change and improvement in the way that we operate as a caterer.

Food & Drink Entrepreneur of the Year

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The Entier team were delighted to win the coveted ‘best employer’ award at the Press & Journal Gold Awards in September.

Against tough competition, Entier CEO Peter Bruce collected the award at the glittering ceremony at The Marcliffe at Pitfodels. Entier ’stood out from the crowd’ in a category recognising company dedication to its people and commitment to creating a standout company culture.

Peter Bruce said, “Winning this award is truly the icing on the cake of an award-winning year for Entier. As the only company in the North-east to have achieved Investors in People Platinum status, as well as Investors in Young People Gold status, we are confident we are doing our best to deliver the best support possible to our people. Receiving the P&J Gold Award ‘Best Employer’ accolade is great recognition, of which I am extremely proud.”

As a company we are focussed on providing the best development opportunities and a nurturing working environment, as we recognise that it is only with the best people in place that we can offer the best service to our clients and customers.

The judging panel, made up of respected business leaders and academics, felt that Entier’s dedication to our people, exem-plified through our ‘Fresh Olives’ apprenticeship programme, innovative recruitment approach and people development strategy, set us apart from the competition.

This award is further affirmation of Entier’s industry leading commitment to its people. As ‘the local, global food family’, Entier recognises that our people are our greatest asset, and our efforts in this area have evidently paid off.

BEST EMPLOYER

AwardsENTIER RANKS 43RD OF BRITAIN’S FASTEST-GROWING INTERNATIONAL SALES STARS For the third year running, Entier has featured in the respected HSBC International Track 200. Of eleven companies from Scotland who made it into this league table, Entier ranked top sitting at number 43 – number 1 in Scotland and ten places clear of the next Scottish company.

recognised. These two awards confirm my belief in our strategy to continue to grow our business internationally”.

Amanda Murphy, UK head of corporate banking at HSBC, commented: “The Sunday Times HSBC International Track 200 is a great reflection of the value of building connections overseas. The world is getting smaller and for ambitious businesses, the opportunities to source goods and services and to grow organically via international trade, digitally or on the ground, are easier than ever. I’m delighted to see so many HSBC-backed mid-sized firms making such a strong impression on the world stage.”

The seventh annual Sunday Times HSBC International Track 200 league table ranks Britain’s mid-market private companies with the fastest-growing international sales. Achieving a recent Queen’s Award for Enterprise for International Trade, this newest accolade is testament to Entier’s efforts in the international arena having grown global sales by 64% over a 2 year period.

Peter Bruce said: “Appearing on this highly regarded list for the third year in a row demonstrates our sustained growth in the global marketplace.

Coupled with our recent Queen’s Award we are honoured that our dedication to international growth has been

Entier Graduates to Silver Healthy Working Lives AwardMore great awards news for Entier as we successfully achieved the Healthy Working Lives Silver Award.

Entier HR Director, Lesley Officer picked up the award recently alongside other winners from across the region. This award is great recognition of the efforts and initiatives we have implemented to ensure that our staff can lead healthy lives at work. Previously holding the bronze level of accreditation, the graduation to Silver status shows our continued and sustained efforts and commitment to our staff.

This level of award calls for real examples of efforts to ensure employee health and wellbeing. As a catering company, we have shown our continued commitment to healthy eating, through our partnership with Dr Alex Johnston from the world renowned Rowett Institute in Aberdeen and the provision of healthy eating options to all of our staff and clients, including healthy breakfast options and free fresh fruit.

As a company we actively participate in organised events and encourage our colleagues to take part in physical activities including charity walks and cycles.

Given the nature of our business and the industries we operate in, it is paramount that we have strong health and safety initiatives in place. In achieving Healthy Living Awards Silver it is recognised that our focus on safety and the initiatives we have in place are working effectively and that all of our colleagues work in an environment where their health and safety is of paramount importance.

Thank you to everyone across our business who has helped us to achieve this recognition!

ISSUE 16 | WINTER 2016

National Champions!

Entier Limited has been named a National Champion for the second year in a row for the UK in The European Business Awards, sponsored by RSM; Europe’s largest business competition set up to celebrate business excellence and best practice in the European business community.

The Awards is supported by business leaders, academics and political representatives from across Europe, and this year Entier was chosen after the first phase of judging by an independent panel and were evaluated on the core EBA values of innovation, ethics and success.

Peter Bruce, CEO of Entier commented “We’re very proud to be selected to represent the UK as a National Champion. The European Business Awards is widely recognised as the showcase for Europe’s most dynamic companies and we are proud to be recognised at this level.This latest accolade continues a great year of awards for us which is incredible recognition for our company”.Adrian Tripp, CEO of the European Business Awards said: “Congratulations to Entier who have been selected to represent their country as National Champions. They are central to the success of Europe’s strong business community, and have shown the core principles we look for of innovation, ethics and success.”

Acquisitions

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Wild about Wilde Thyme

Entier is delighted to announce the acquisition of catering and events specialists, Wilde Thyme. This acquisition now effectively secures a wider geographical footprint for Entier to further expand into the events and weddings market throughout Scotland and the UK.

Wilde Thyme, established in 2003, is based near Comrie in Perthshire and is itself one of Scotland’s leading events catering companies delivering exceptional culinary and service experiences. As exclusive caterers to Glamis Castle, Carlowie Castle and Glenturret Distillery, Wilde Thyme currently works across over 40 venues throughout Scotland creating perfect settings for private parties, corporate events and weddings. Indeed they are no strangers to high profile events and clients having previously catered for the Ryder Cup and the Alfred Dunhill Links Championship.

Separately, Entier and Wilde Thyme have some impressive accolades and experience under their belts which we now bring to this new, expanded company and is testament to the quality we both stand for.

Andrew Hamer, MD of Wilde Thyme, a current member of the Academy of Culinary Arts and a former Executive Chef at the prestigious Gleneagles Hotel has been instrumental in propelling Wilde Thyme to its current level of success and will continue in this role together with the chefs and event management teams currently in place.

Wilde Thyme will continue to trade under their existing name but will be integrated into the Entier Group of companies. The move represents an expansion to the Entier Group and will sit alongside onshore, international marine & offshore catering, facilities management and delivered catering services.

Peter Bruce, CEO of Entier said, “This is truly an exciting opportunity – at a time when bad news is prevalent in our area we have some positive news to share. This not only enhances and complements our existing service but positions us strongly within this market across Scotland.

He added, “Separately, both Entier and Wilde Thyme are perfectionists and focussed on the pursuit of 5 star service and food quality, so this acquisition represents the perfect blend for our two companies and is a natural fit. I am positive that together we can make a stronger impact bringing together our experience, expertise and skills.”

Andrew Hamer, commented, “The customers of both Entier and Wilde Thyme can be assured of a smooth transition and can expect no change to the current high levels of service and quality they have come to expect from us – the only changes for them will be positive ones as we continually deliver excellence whilst striving for improvement. The merging of our two companies will provide a springboard to further expand in this market and we are looking forward to being part of the Entier Group and the opportunities that lie ahead”.

MCA Training Centre

7 | OLIVEPRESS ISSUE 16 | WINTER 2016

Entier launches only MCA Approved Centre in North of Scotland

Following on from the success of our bespoke in-house training academy, Entier has now launched the only Marine Coastguard Agency (MCA) Approved Centre in the north of Scotland for Ship’s Cook Competency.

A course designed for all chefs and cooks on board commercial sea bound vessels, the certificate is legally required as per the Maritime Labour Convention (MLC 2006) and provides objective assessment of chef’s skills in a controlled environment to verify they can cook correctly and safely across a range of techniques, using a variety of foods.

Entier’s Training Academy in Westhill has recently gained the prestigious accreditation making us the only provider in the North of Scotland. The course will be assessed by Entier’s award winning Executive Chef, Ali MacSween, and will offer candidates an approved certificate and qualification to work on sea bound vessels internationally.

Lesley Officer, HR Director commented, “Training is an integral part of our company and becoming an MCA approved centre to provide this course complements our company vision and what we believe in.

Ali is an accomplished chef and motivated trainer making him an ideal assessor for the course.

She added, “As the only provider in the North of Scotland and in particular in the hub of the Oil & Gas industry, we are an easily accessible training centre with state of the art facilities which will undoubtedly bring benefits to chefs who require this certifi-cation. For many, the implications of travel and accommodation costs to gain this qualification elsewhere are prohibitive and we hope that this centre will provide an option closer to home”.

For more information on the Ship’s Cook Competency Course call Vicky Smith, Training & Logistics Supervisor on 01224 356040 or email Vicky.Smith@entier-services.com.

Investors in People

Entier is delighted to become the first company in the North-east and only one of five in the whole of Scotland to achieve Investors in People (IiP) Platinum.

The Platinum Award is a respected stamp of quality that is globally recognised and shows everyone involved with our business (colleagues & customers) that we are different, and our competitors that we’ve got the edge.

This is great recognition of the efforts that have been made to ensure that our ‘Entier family’ is, and will continue to be, a central focus for our business.Following an extensive external assessor audit and interviews with colleagues from across our business, the IiP team were highly impressed by our practices. This platinum award highlights that we truly are a high performing organisation operating at the pinnacle of people management practice and using IiP to drive our business forward.

One of the main reasons given for our award was our strong company values which not only provide us with a guide in the way we operate, but have filtered through our entire business, and sit at the centre of everything we do. Our values provide us with a foundation for our business and a guiding vision for the way we operate - something IiP recognised our people believe in, demonstrate, and are passionate about.

We are a high performance organisation driven by those values, with an ongoing focus on continuous improvement. Operating to this Platinum accredited standard is thanks to the efforts and hard-work of everyone

INVESTORS IN PEOPLE

Platinum Success! Here’s what the Entier family have to say...

“The values influence our work without a doubt”

“We’re all about family”

“We go above and beyond to support each other”

“Teamwork and knowledge sharing is very important”

“We are passionate about quality and do not always take the easiest route”

“Team effort is recognised, it is essential”

“I approach my work as if it is my own business”

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QUARTERLY WINNERS

Congratulations to our winners!Congratulations to Quarter 2 Shine Winner Tom Carty from The Entier Kitchen, and Neil Macleod, Quarter 3 Shine Winner from Forties Bravo.

Both received glowing nominations for their outstanding work, winning £500 of high street vouchers! Super organised Tom was described as the ‘engine’ of the kitchen’s hot food production, with client nominated Neil praised for his efficient management and ‘fantastic curry’.

Tom Carty

Remote Sites

THE BERYLS TURN 40 IN STYLEEntier chef managers and chefs prepared stunning meals for everyone across the Apache sites last month, to celebrate forty years of the Beryl field. Over 700 people celebrated offshore on the Apache platforms and onshore at Sage, St Fergus and Caledonia House.

Offshore sites enjoyed a retro menu, hinting back to 1976 when the platforms were commissioned, with a classic Lobster Thermidor, Beef Wellington and Peach Melba Panna Cotta served in Brandy Baskets.

At Sage, St Fergus 92 staff enjoyed an indoor BBQ, with a special presentation and cake over at Apache’s HQ, Caledonia House.

Well done to all Entier colleagues for producing such an outstanding meal. Roy Tennant, Medic and Derek Crighton, HSEA from Apache both commented on the fantastic food and excellent presentation.

Now that’s what we call a celebration birthday meal!

Starter

Roasted Red Pepper Soup with Garlic Roule Lobster Thermidor

Main

Beef WellingtonScallop, Lobster & Black Pudding with HollandaiseChicken Breast with Haggis, Leeks & Cream Sauce

Butternut Squash Risotto

Sides

Greek SaladSticky Beef Salad

Retro Prawn Cocktail

Dessert

Peach Melba Panna Cotta with Brandy Basket & Sugar Shard

Lemon Tart Crannachan

ISSUE 16 | WINTER 2016

Remote Sites

Things have been busy in our offshore Operations team with various mobilisations and the Deep Orient vessel was one of these as it prepared to enter Australian waters.

The Deep Orient had previously been working off Singapore, but as the vessel prepared to undertake its first project off the Australian coast, this meant big changes on-board. In compliance with Australian law, we replaced our UK Chef Manager and Indonesian crew with an Australian crew, led by Chef Manager Michael Finn and Chief Steward Joanne Quintana.

The new crew joined the vessel in Loyang, Singapore, completing a handover with the previous crew, orchestrated by our Operations team. Following a comprehensive induction and handover, the vessel set off with the new Australian crew on board for a five day sail towards Australia’s West Coast at Prelude, before moving on to Wheat Stone where the vessel will begin a six week project.

With strict laws governing quarantine in Australia all vessels require clearance before they are permitted to work in the country. This involved the removal of many food items from the vessel, such as frozen meat and fish.

The menus for the sail from Singapore to Australia were planned in detail, allowing for the correct amount of food to coincide with the duration of the sail and ensuring that

waste and disposal of items was kept to a minimum when the vessel reached Australian customs.

This involved very detailed background planning between Entier Head office and Entier Australia along with our client, Technip, to ensure this was undertaken without issue, even sourcing specific disinfectant chemical as specified by the Australia government.

The vessel returned to Malaysia at the end of June for another project and the Australian crew rejoined in Asia at the start of September, as the vessel prepared for a longer project in Australian waters.

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Deep Orient Prepares for Oz

Smooth transition for Enquest As we go to print with this edition, we are delighted to announce the smooth mobilisation of our units for Enquest. Four units including the Heather, Thistle, Enquest Producer and Northern Producer platforms, were successfully mobilised over the course of a weekend by our team consisting of Mark Bannerman, Jim Simpson, Anna Kwiatkowska, Michael Reilly and Scott Jackson .

Existing Chef Managers, Chefs, Bakers, Stewards and Handymen on the platforms were transferred under TUPE following skills testing at the Entier Training Academy to ensure The Entier Way and rigorous standards are met.

Entier will provide catering, heli admin and maintenance services on the platforms for a 5 year period with a 2 year extension. The platforms cater for varying numbers with the Thistle staffing up to 190 POB in December.

So far we have received excellent feedback from our units and look forward to continuing this fantastic start with our new client.

Remote SitesTaking ownership of safety on Deep Panuke!Congratulations to Candace Gregory on-board the Deep Panuke, who was recognised by OIM David Acker, following her submission of a safety concern STOPCARD. Taking responsibility for safety in her role, Candace identified the laundry overflow alarm could not be heard inside the laundry facility, and that an additional alarm or beacon light should be installed to alert laundry attendants. Action has subsequently been taken to install an audible alarm in the laundry room. This is a great example of Entier’s ‘Safety: Its in your hands’ initiative at work – encouraging staff to follow safe working practices and identify improvements to ensure everyone is protected in the workplace.

Chad Publicover, Safety Manager on-board the Deep Panuke praised Candace’s great attention to detail. The STOPCARDs are reviewed each month by the health & safety group on-board, with one selected for special commendation.

Mobilisation of North Sea AtlanticThe offshore Operations team mobilised the North Sea Atlantic during the summer and joined the vessel, which is owned by North Sea Shipping and operated by Technip, in Malta to mobilise the Entier crew on board the vessel. This process ensures that the correct procedures are in place and the ‘Entier Way’ is instilled in the team.

Sailing with the team for six days, Operations then departed in Gibraltar. The vessel mobilisation was ably assisted by Chef Manager Andrew Trimingham who has newly joined Entier after ten years in the Army. The vessel is currently working in the North Sea for 3 months before sailing on to Angola.

The North Sea Atlantic is a multi-purpose construction vessel designed to deliver pipe-lay, subsea construction and survey projects.

2016 Siem Mobilisations Round UpOur Siem business has seen great growth this year with the mobilisation of the Siem Marlin and Siem Marlin earlier in the year and the Siem Barracuda in October.

Operations Manager Mark Pollock mobilised the Siem Marlin in Rotterdam following Entier protocol and procedures to ensure the Entier crew were fully inducted on the vessel and familiar with ‘the Entier way’. David Boot now leads this team on board the Marlin and brings with him a wealth of offshore expertise to ensure the smooth running of our unit.

In April, Mark ventured to Gdynia, Poland to mobilise the Siem Aimery ably assisted by Chef Manager Mike Seed. Mike leads the team following a period working on board the Siem Moxie, so brings with him great knowledge of Siem that will help ensure everything runs smoothly on board.

Entier is now contracted to provide catering and housekeeping services across four Siem vessels, the Moxie, Marlin,Aimery and Barracuda.

ISSUE 16 | WINTER 2016

HELIX success leads to further businessFollowing a successful transition period on board the Helix Seawell this year, Entier were subsequently awarded the Well Enhancer vessel which will mobilise this month.

Providing catering and hotel services on both vessels with existing crew, this latest addition is testament to the services Entier provide and the confidence our clients have in our company and our people.

Well done to the teams involved.

Weddings

Our amazing competition to win a wedding, in partnership with the prestigious new wedding venue The Barn @ Barra Castle reached it’s grand finale, with three couples battling to win their dream wedding in September.

Open entries closed with over 500 hopeful couples with crossed fingers, having put their hat in the ring. This was whittled down to eight, who sent us heartfelt videos explaining why they should win their wedding.

We posted these videos on our Facebook page, and the response was amazing! Thousands got behind their favourite couples, registering their ‘likes’ as votes, with the top three ranking couples invited to a ‘cook-off’ in Entier’s Training Academy kitchen.

Gillian & Stuart, Mark & Mark and Jacqueline & Frankie arrived all prepared to cook a meal for our judges. We asked that the meals meant something to them, and our top three certainly didn’t disappoint. Our couples were given two hours to prepare a meal for our judging panel, made up of Entier CEO Peter Bruce, Sarah Stephen (Owner of the Barn @ Barra Castle) and Entier Executive Chef Ali MacSween. All three couples produced impressive meals, judged on taste, presentation, health & safety, creativity, use of equipment and, most importantly, teamwork.

Mark & Mark had gone the extra step, getting their own matching t-shirts made for the evening, alongside preparing their favourite dish of Coq au Vin. Huntly girl Gillian and Australian Stuart produced a delicious trio of mini burgers with connections to

JACQUELINE & FRANKIE WIN THEIR WEDDING

with Entier and The Barn @ Barra Castle!

12 | OLIVEPRESS

their North-east and Aussie roots. Jacqueline & Frankie produced a venison dish, using ingredients from the local area.

Our judges had a tough time deciding on a winner, but managed to reach a decision - Jacqueline & Frankie’s dish passed the taste test with flying colours. The couple worked great together and their meal of pan roasted venison loin, Stornaway black pudding, roast root vegetables and Barra Blackberry Jus was complimented as ‘spot on’, ‘perfectly executed’ and ‘restaurant standard’ by our professional chefs.

Both were over the moon when the decision was made, and shocked tears were soon met with a bottle of congratulatory champagne and the all important certificate to claim their prize! Jacqueline & Frankie will marry on the 6th of May 2017. Hosted at the stunning Barn @ Barra Castle, they will enjoy a three course meal and drinks cooked and served by Entier’s expert chefs and events team, for up to 100 guests - they’ll even get their wedding cake courtesy of our resident Patisserie expert and Kitchen Manager, Derek Smith!

Jacqueline & Frankie were announced as winners on a Thursday, and by the Monday already had a photographer, videographer and band booked, so no questioning their enthusiam! Congratulations Jacqueline & Frankie!

You can keep up-to-date with all the wedding plans and news in tales from our our blogging bride and blogging groom on our website - www.entier-services.com/news.

Weddings

ISSUE 16 | WINTER 2016

Weddings

A beautiful May day at Coo Cathedral in Aboyne was the stunning setting for a Wedding by Entier for Emily & Chris McIntosh.

Led by our Events Manager, the Entier team were out in full force to cater for 140 guests during the day, with an additional 60 guests in the evening.Mixing tradition with something a little bit different we served a reception of delicious canapes, followed by a gourmet BBQ of carved roast rib-eye of beef, marinated halloumi & pumpkin skewers and Thai-style prawn kebabs.

The evening buffet served up some traditional comfort food of tasty beef stovies, fresh beetroot and local oatcakes. The setting was beautiful and the venue dressed to perfection, with guests partying the night away whilst the Entier events team worked the room ensuring glasses were never empty.

really are both delighted with how our wedding turned out and a big part of that was down to Entier.”

This glowing praise is great recognition for our weddings team and makes all our efforts so very worthwhile – well done to everyone involved!

The bride on the day was delighted with our service. She said:

“The catering on our wedding day was just fantastic - I did not have to worry about a thing with regards to the catering, the organisation or the planning. It was all taken care of which was just great. The food was outstanding, just delicious! We have had so many compliments about the meal and the canapés from our guests. The staff who were working on our wedding day were just great, everyone was so happy and friendly. They kept all of our guests happy and really added to the fun and relaxed feel of the day! We could not have asked for a better company to work with - able to answer all our questions and organised everything we wanted. The chefs were very creative with the dishes, which were delicious with some unusual twists. As a vegetarian who loves BBQ style food it was perfect! We

Outstanding service at Coo Cathedral

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Events

Entier Hit the Target at Auchterhouse

The Entier team had an early start travelling to Auchterhouse, north of Dundee, to cater for the crowds at The Shoot in August.

For the second year, Entier donated our services to this great event, which sees hundreds turn out to clay pigeon shoot, as well as enjoy a host of other activities. Guests enjoyed an action-packed day, with all profits donated to charities JDRF (Juvenile Diabetes Research Foundation) and Maggie’s Centre Dundee, who support those with cancer.

The busy day began with a breakfast of hot rolls and Entier’s own FRESH coffee, before guests embarked on the shoot or the other exciting activities laid on in the venue’s tented village. From spa treatments to cookery demonstrations, there was something for everyone to enjoy, as well as the Pimms, teas and home-bakes on offer from Entier’s serving team.

Early afternoon saw the guests enjoy a champagne reception in the sunshine, before over 380 people took their seats in a packed marquee to enjoy a delicious three-course meal. Our expert team prepared and served a delicious menu, making sure to use the best of the bountiful local larder.

Our team were also excited to meet celebrity chef Tony Singh, who was holding a cookery demonstration, who spent time with us chatting and posing for photographs. The weekend’s activities, along with some outstanding auction prizes, raised an impressive £270,000 for two great causes. The £135,000 donation to each charity

Smoked Haddock & Saffron Potato Terrine,with Crispy Leeks, Saffron Aioli

and Melba Toast

…

Yorkes of Dundee Roast Fillet of Beef,with Stovie Croquette, Crushed Celeriac,

Fine Beans wrapped in Bacon and Port Jus

…

Lemon Curd Parfait, Vanilla & Mascarpone Cheesecake and Marinated Strawberries

with Mint Syrup

ISSUE 16 | WINTER 2016

represents a considerable cash injection, and will be a great help to both as they continue their important work. Entier were delighted to lend our time and skilled staff to add to the enjoyment of the day!

Events

A scorching hot day in the summer set the scene for one of the biggest food events in the North East.

Taste of Grampian was as popular as ever this year, as we proudly showed off our pop-up FRESH café, Entier weddings & events stand and our talented chef demonstrations.

The ultimate showcase of food from the North-east, Taste of Grampian sees thousands of foodies descend on Thainstone Mart, Inverurie, to sample the very best from local food businesses across Grampian.

Our FRESH café was packed all day, serving traditional lentil soup, stovies and a range of gourmet sandwiches, as well as our own speciality blend coffee and many other delicious snacks and produce from the many local suppliers we work with. When the gates opened at 9.30am the crowds began to descend – a rush which continued throughout the entire day. This was an ideal showground for us to increase awareness of our FRESH retail café and promote the quality of food we offer and the excellent

Kitchen – with mascot Oliver even offering a lending hand!

Our chef demonstrations talked the gathered crowds through their recipes and quality local ingredients as they created a Castleton Raspberry Jam Frangipane Tart with Panna Cotta and Macerated Berries and a Delice of North Sea Lemon Sole with Grilled Scottish Langoustines, Celeriac Puree and Bisque Dressing.

Overall, the day was a great success for Entier and FRESH, and we look forward to returning next year – we just hope the weather’s as good next time!

supplier produce we proudly stock.

Throughout the day our Entier mascots, Olive and Oliver the Chef, made appearances handing out FRESH balloons to the crowds, which attracted lots of smiles and photographs. Oliver also popped along to see Barra Berries, J G Ross and Jack Taylor and made sure he got his 15 minutes of fame in front of the film camera – Andy Warhol would have been proud! He was also very popular with the ladies – luckily Olive was nowhere in sight!

Our weddings & events stand was also a popular place with prospective brides and grooms interested in our wedding competition and we had many enquiries about our events service, from intimate dinner parties to large-scale corporate events. Raffling a luxury food hamper packed with some of the best produce from our local suppliers, from Castleton jam to Ola Oil dressings, made sure our stand was a busy one all day.

Two of our talented chefs, held demonstrations on the day including Mark Coxon from our Central Production

SHOWCASING THE BEST AT

Taste of Grampian

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Events

Entier has a strong relationship with St Margarets, having supplied their school meals, catering for events and executive buffets and Board of Governors fine dining for many years.

Entier Chef Mark ‘Sparky’ Coxon, who prepares lunches at the school daily, received a specially crafted birthday card from the girls to celebrate, proclaiming him to be ‘the best chef in the world!’ which is testament to what a great job Mark does, and the appreciation felt by pupils and staff alike.

Mark was recently asked to step into a teaching role to pass on some of his culinary knowledge to the pupils at an afternoon tea competition. Groups of third year pupils had their creativity and entrepreneurial skills put to the test, as eight teams competed to plan, prepare, serve and present a quintessential afternoon tea. Mark guided the teams through the preparation of classic items such as strawberry tarts, miniature quiches, homemade lemonade and classic cut sandwiches as well as choosing a theme and dressing the table.

The girls were then given an hour and a half to complete their task to create an afternoon tea in keeping with a theme of their choice, and present in a dragon’s den style pitch to the judges.

The day was a great success with some very impressive results! Congratulations on the day went to the Aberdeen Football Club themed afternoon tea!

St Margaret’s School for Girls

ISSUE 16 | JUNE2016

BBQ Weather for ARCHER

August saw the Entier team at Archer serve up a fantastic BBQ for over 150 staff. Luckily the sun got the memo and came out in time for all the guys to enjoy an al fresco feast of burgers, sausages, kebabs and fresh salads, all prepared and served by our outstanding team Dorothy, Jo and Nathan (pictured).

Our recent fundraising efforts went off with a bang when Mark Coxon created some Bonfire Pops - much to the delight of the girls at St Margaret’s School. Chocolate coated and treat covered apple slices certainly were a hit with the staff and pupils who were eager to donate to our fundraising campaign for Guide Dogs to sample the chef’s created treat. The sale of our Bonfire pops raised £84 for our campaign - of course sampling was carefully done at the kitchen at Westhill before making them available at the school!

Bonfire Pops a hit for Guide Dogs

Events

Events Round Up

Brodies Celebration! Brodies Solicitors celebrated the 5th Anniversary of their office opening on Aberdeen’s Union Grove, by inviting their clients to an event showcasing the very best of Scottish produce. Entier created a bespoke menu for the evening, serving canapes, bowl food, BBQ and a range of quality Scottish cheeses. We received great feedback from Brodies following the event, commenting we had ‘gone the extra mile’ to ensure that the food complemented the theme of the evening, and it was “delicious as usual!”.

Peter Vardy LaunchesThe Entier Events team have been as busy as ever catering for a number of events for both private and corporate clients recently. The efficient team were utmost professionals at the Peter Vardy Jaguar launch of their new F-Pace model on the 6th of May, and at the Porsche experience day on the 11th of June. Jaguar’s prospective buyers were treated to a range of gourmet canapes, an elegant complement to the launch of Jaguar’s sleek new model, whilst guests at Porsche’s experience day enjoyed an expertly prepared delicious buffet lunch.

Showhome BBQProspective home owners at Stewart Milne’s showhome opening events at two new developments in Aberdeenshire got more than they bargained for. As families viewed the luxurious property at the Gardens at Crathes, Entier fired up the BBQ, serving an array of tasty BBQ food to hungry home-buyers. Guests at the show home opening at the Dunnotar development, Stonehaven, indulged in a sophisticated service of cocktails and canapes. Both events were met with great reviews of both the service and food!

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Catering in NorwayEntier caters far and wide for various client events and this August saw Mark Bannerman, Mark Coxon and Colin Rennie travel to ONS in Stavanger to provide traditional Scottish fare of Haggis, Neeps & Tatties and Stovies for Aberdeen City Council’s stand. Catering for hundreds of delegates every day the team also provided canapes for a Visit Scotland function during the exhibition. This proved an eventful visit for our three intrepid travellers which saw them acting as good samaritans on several occasions to help a stranded lady in a wheelchair, assisting at a road accident and ensuring a lost credit card found its way back to its rightful owner.

ISSUE 16 | JUNE2016

New Supplier

Say hello to Entier’s local supplier partner - North-east egg producer Farmlay, who has been producing eggs in the heart of Aberdeenshire since 1946.

One of Entier’s core values centres around investing in the communities in which we operate and our supplier partnerships are based on long term relationships where we can source the best quality, locally sourced and sustainable produce.

Based in Strichen, Fraserburgh, Farmlay provide us with RSPCA certified, quality eggs. Their farm sits amidst fertile rolling fields, enjoying glorious, clean and fresh air and some of the highest hours of sunshine in the country, all the better for us and the eggs they provide - whether

scrambled for breakfast at one of our onshore units, or baked in a cake on a vessel in the middle of the North Sea.

Farmlay hens lay nearly 3 million of the highest quality eggs every week, so we are confident we’ll never run out of supply.

Following strict welfare standards, Farmlay’s own processes & technology are of the highest quality.

All of this means that we are confident that all of the eggs we serve are of the best quality, and even better that they come from a great, local supplier!

INTRODUCING

Farmlay EggsLOCAL SUPPLIER TO ALL OUR BUSINESS

ISSUE 16 | WINTER 2016

Our New Appointments

Say hello to...

Ali MacsweenAli Macsween has joined the team as Executive Chef heading up the culinary direction for Entier. Now well settled into his role, an award winning chef in his own right who has trained under greats such as Andrew Fairlie and Raymond Blanc, Ali will now take on responsibility for training the next generation of chefs acting as mentor and coach for our culinary Fresh Olives.

AROUND OUR BUSINESS...Anna Kwiatkowska joins us at the Westhill office as HSE Manager.

Emma Innes joins the Entier production kitchen at the Olive House as kitchen porter.

Keira Millard joins us at Maersk Kingswells as a Food Service Assistant.

Christopher Morrison joins Entier as Chef Manager on board the Siem Aimery vessel we operate.

Ian Steele is promoted from his current offshore position to Chef Manager on board the Siem Moxie vessel.

Gary Leishman joins us as Chef Manager on the Helix Seawell

James Sinclair is promoted from Chef/Night Cook Baker to Chef Manager in a new location.

Shona Grant takes up a Catering Assistant role at Kingswellies Nursery.

Declan Donnelly joins the team at Annan House as FRESH Team Member.

A warm welcome to everyone on our Enquest units who have recently joined the Entier Family.

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The team here under Murray have performed very well and done a great job for us. Murray in particular has been of enormous help to Dennis and I as he has managed certain aspects and supplies we would have been stuck on. He and his team’s involvement has been hugely positive and I would like my appreciation known through you even though I have told them all personally.

John A. MacPherson, Senior Project Manager / Director – DLV 2000 Project

Derek SmithDerek Smith joined us as Kitchen Manager responsible for the Central Production Kitchen here at Westhill. Previously working as Offshore Chef Manager, Derek is highly respected with legendary patisserie expertise! Welcome on board!

Getting to know...

Murray Heselton #1 employeeIt has been quite a time recently for Murray Heselton as he retires from his role with Entier as Chef Manager. Murray is one of many valued staff who have been with the company since day 1 and happens to have the prestigious ranking of number 1 on the payroll! As a long serving member of the company and friend to many, he reluctantly hangs up his chef apron in favour of more free time and an easier pace to life. During his career with Entier, Murray has been well travelled taking up roles on many vessels and platforms across the globe including Singapore, India, Holland, Sweden, Trinidad, Egypt and the Gulf of Mexico.

Well respected in the industry, Murray will be sorely missed amongst colleagues and clients alike.

Scott Jackson, MD of Entier remote sites said: “I have known and worked with Murray for some 30 years now and am sorry to lose such a valuable member of our team. Murray has excelled in each and every offshore site with clients praising his hard work, dedication and commitment to the job. We could always be sure wherever Murray worked that good feedback would follow. But Entier’s loss is his family’s gain and I’m sure that he will enjoy spending more time with them in the future”.

During a short break from his travels, Murray helped to mobilise several offshore platforms from the Aberdeen office. Peter Bruce, CEO remembers: “Murray’s expertise and knowledge was of immense help to us during a busy period of mobilisations and he was eager to lend a hand. During his short spell in the north east, I put Murray up in my flat in Aberdeen – not sure if he developed a liking for the granite city but I know he developed a liking for my whisky collection! I wish Murray all the very best for a long and happy retirement”.

As the top seed in our payroll and a trusted member of the Entier team, Murray’ shoes will be tough ones to fill! Here’s some lesser known facts about the man himself!

ISSUE 16 | WINTER 2016

How long have you worked for Entier?

I have been with the company for 8 years since the very beginning.

What was your job and what did it involve?

My role was as Camp Boss/Chef Manager in charge of all catering on various vessels with responsibility for food, cleaning, staff and stock

What has been your biggest achievement to date?

My biggest achievement would have to getting the DLV2000, McDermott’s flagship vessel up and running from New Build through sea trials to final handover.

What is your biggest fear?

Apart from my wife retiring, it would be not working for first time since leaving school.

What is your favourite thing about your job?

Positive results all round.

What three positive things would your boss say about you?

Trustworthy. honest (or ask Scott). Scott added: “honest as the day is long, reliable and always delivered on budget with amazing client feedback. A legend amongst legends” (OK that’s four things but it’s all true!)

What is your dream holiday location?

New York the buzz is excellent, but long flights.

What are your plans now that you are retiring?Spending more time with grandchildren as they grow up so fast.

What is your favourite thing to do in your spare time?My love of cars and driving.

What will you miss most about your job?Camaraderie with all the people I have worked with.

Fresh

Warm Welcome to A2B

We would like to extend a warm welcome to our new neighbours, Anderson Anderson & Brown LLP who have moved into plush new offices at the Prime Four Business Park.

The company made the move back in May and we have been delighted to welcome many new customers through the doors at FRESH!

Keep watching our FRESH facebook page (FRESHbyEntier) for our daily and seasonal menus and special offers.

FRESH refreshment for brave blood donors!

There were scores of brave people around the Prime Four business park recently, all lining up to give blood at a donation drive.

FRESH were on hand to reward their good deed with a voucher for a complimentary hot drink and one of Chef Mark’s delicious shortbreads – which turned out to be an offer they couldn’t refuse.

Well done to all involved!

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Charity Day brings home the bacon!To celebrate International Charity Day and International Bacon day this September, FRESH at Prime Four Business Park and Entier’s Bridgeview units donated proceeds from all sales of bacon rolls to our nominated charity, Guide Dogs Scotland. A most unsual combination of awareness days but a welcome one for our customers and of course our charity of the year which we are supporting to name two puppies. Keep a look out on our Entier’s Olives and Olivers for Charity Facebook page for updates on our fundraising.

FRESH Prime Four launches delivery serviceOur FRESH cafe in Prime Four Business Park has recently launched a lunch delivery service to all tenants in the Prime Four Business Park which will be a welcome sight now that the winter weather is making a turn for the worse.

Lunch orders can be made between 9.30am - 10.30am each morning Monday - Friday by calling 07850 751643 and we will deliver your lunch direct to your office. Like us on Facebook (FRESHbyEntier) to view our lunchtime delivery menu.

Fresh Olives

New Fresh Olives for 2016Craft Olives cook off for coveted places!Following a great hive of activity at the Olive House during the Fresh Olives cook off and after a long search and collaboration with 20 schools in the North East, the 2016 craft apprentices were announced to much celebration!

Paulina Rekesuite from Fraserburgh Academy and Nicole Webster from Northfield Academy were the successful candidates in our cook off and have settled in well amongst our existing apprentices within our Fresh Olive apprenticeship programme.

Amidst stiff competition, 12 finalists took part in the cook off challenge on the 20th of April to create a Chinese chicken stir-fry dish to wow the judging panel in a bid to become one of Entier’s next batch of Olives. The judging panel consisting of Bruce Lawrence, Executive Chef, George McIvor a Masterchef of Great Britain and Lesley Officer, HR Director were all extremely impressed with the standard of cooking at this year’s cook off challenge and commended all the finalists encouraging those who were not successful to continue in their aims to break into the catering industry. Their level of confidence and skill was commended and they were excellent ambassadors for their schools.

Since joining us Paulina has been based in our Entier Kitchen and now assists Mark Coxon at St Margaret’s School and Nicole after a period in the Entier kitchen, now assists Jane Still within our unit at Stork.

Congratulations to all as they embark on a three-year apprenticeship under the guidance of our highly talented chefs across our business.

ISSUE 16 | WINTER 2016

Finance, HR & Marketing Olives join the ranksThe success of Entier’s Fresh Olives apprenticeship campaign is broadening each year and this year sees more new additions to the teams based at Westhill.

Tyler Strachan (left below) joins us straight from Westhill Academy after impressing the Entier HR recruitment team and Finance Director. Tyler will be working closely with the team under the direct mentorship of Finance Director Scott Campbell and will work towards a professional qualification in Accountancy.

Katie Duncan (pictured middle below) also joins us from Westhill Academy and is settling into her role within the HR Department. Katie will work with HR team and has already made a start on her professional qualification which she will undertake under the mentorship of Elaine Ramage.

More recently we have welcomed Daniel Smith (pictured below right) to the Events & Marketing team. Daniel will be also be working towards a professional qualification and will be involved in various marketing and promotional activities for the company under the mentorship of Debbie Taylor, Marketing Manager.

Fresh Olives

FRESH OLIVE SUCCESS

North East Junior Chef of the Year

Congratulations were due for Fresh Olive apprentice Eve Johnston who brought home 3rd place in the Hospitality Training Junior Chef of the Year category 2016!

Eve was awarded the accolade at a presentation dinner at Aberdeen’s Marcliffe Hotel, following a tough day competing against other young talent from across the region.

Eve joined Entier’s award-winning apprenticeship programme ‘Fresh Olives’ in 2013, having shown a great flair and natural talent for cooking. Since then she has proven her skills, and her development has been outstanding.

Mentored by our former Executive Chef Bruce Lawrence, Eve presented a

Fresh Olives and training them to Entier’s high standards. Congratulations to Eve on a truly fantastic achievement!”

Sadly Eve has now moved on to pastures new but we wish her well for the future and hope that the training she has received during her time with Entier is one that she will continue to build upon. I’m sure we will see her within the competitive arena for years to come.

If you would like to prepare Eve’s delicious, award winning starter at home just follow the recipe on the next page.

delicious meal for the judges of:

Paupiette of Locally Landed Lemon Sole with Grilled Scottish Langoustines, Celeriac Puree and Bisque Dressing

Herb Crusted Best End of Scottish Lamb with Purple Kale Slaw, Crushed New Potatoes, Angus the Bull Red Wine Jus

Vanilla Panna Cotta with Poached Rhubarb, Rhubarb Sorbet, Ginger Crumble, Lemon Herb

The judges were clearly impressed with Eve’s dishes and as a first time competitor in this competition, this truly is a remarkable achievement.

Entier’s Fresh Olives Apprenticeship programme is an established and successful initiative producing high calibre chefs for the future, and our congratulations also go to former Fresh Olive Scott Farquharson on his 2nd place win at these awards.

Peter Bruce commented: “We are focussed on developing our talented young people through experience and mentorship, and Eve’s win is great recognition of her natural talent and the choices we have made in selecting our

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Fresh OlivesPaupiette of Locally Landed Lemon Sole with Grilled

Scottish Langoustines, Celeriac Puree & Bisque DressingLEMON SOLE

LEMON SOLE1 LARGE WHOLE LEMON SOLEBUTTERSEASONING LEMON JUICE

METHOD

1. Fillet the sole into four portions, season fillets and roll from tale end to head ensuring a nice tight roll.2. Place in an oven proof dish and brush with butter and lemon juice, bake in oven when

CELERIAC PUREE

¼ CELERIAC 100ML CHICKEN STOCK100ML CREAM100G BUTTER1 CLOVE OF GARLIC1 SPRIG THYME

METHOD1. Wash, peel and re-wash celeriac. Dice and place in pan with stock, cream, garlic and thyme.2. Bring to gentle simmer and allow to cook. Once cooked, strain and reserve cooking liquid. 3. Add celeriac cubes to a blender and add liquid to allow to puree. Add in cubes of butter when emulsified and smooth. Check seasoning and set aside for service.

LANGOUSTINES

6 WHOLE LARGE LANGOUSTINESBUTTERSEASONINGMARA SEAWEEDLEMON

METHOD

1. Remove langoustines tails from heads and remove tails from shell ensuring that membrane sack is removed. Skewer langoustines to ensure that they don’t curl up when cooking.2. Season with the seaweed and lemon and pan-fry in a hot non-stick pan when ready for service.

LANGOUSTINE BISQUE

50G BUTTER 1 ONION, FINELY CHOPPED1 GARLIC CLOVE3 SPRIGS OF TARRAGON1 TBSP THYME LEAVES2TBSP FENNEL SEEDS2 BAY LEAVES125ML DRY VERMOUTH1KG COOKED LANGOUSTINES, IN THEIR SHELL1.5L FISH STOCK200ML DOUBLE CREAM1-2 TBSP TOMATO PUREE1 PINCH SMOKED PAPRIKA 1 LEMON, JUICE ONLY

METHOD1. Heat butter in a heavy based pan over a medium high heat until foaming and gently fry the onion, garlic, two sprigs of tarragon, thyme, fennel seeds and the bay leaves for two to three minutes, or until the onions have softened.2. Pour in the dry vermouth and cook until the liquid has reduced by half.

ISSUE 16 | WINTER 2016

Giving Back

Entier Superheroes for the day

Entier’s very own superheroes were eager to get involved on Superhero Day, in aid of Northsound Cash for Kids earlier in the Summer.

Northsound Breakfast DJ, ‘Pete with the Travel’, completed a gruelling four hour cycle around the city sights, along with a group of other keen pedal pushers to raise money for the cause.

Entier were more than happy to supply bacon rolls and other breakfast goodies for the cycling hero fundraisers to tuck in to on their return to Northsound HQ.

And not to be left out, Entier mascot Oliver the Chef, paid a

visit to Kingswellies nursery, where he was transformed into Super Oliver!

The children were all dressed up as their favourite superheroes and enjoyed striking their superhero poses with Oliver.

Our onshore unit superheroes at Dana Petroleum also got fully into the spirit dressing up as superheroes and raising money by running a ‘guess the superhero’s birthday’ competition with their customers.

Well done to everyone involved - all great fun for a worthy cause!

Four legged VIPsTwo very special guests brightened up our Friday at The Olive House when Nelson & Scout stopped by to kick off our Pennies for Puppies fundraising campaign.

We are raising funds for our chosen charity of the year to name two puppies for Guide Dogs Scotland. The North East fundraising branch came along to explain the importance of Guide Dogs and highlight the great work that volunteers do for this fantastic charity.

Nelson and Scout were only too happy to pose for photographs with Oliver the Entier mascot, but it proved to be tiring work as they grabbed ’40 winks’ whilst we heard all about their efforts and the important and intensive training they must go through to qualify for the all important job of being a Guide Dog! So far we have raised over £1000 from the collection tins in our units - you can keep up to date with our efforts on our Entier’s Olives & Olivers for Charity Facebook page.

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Giving Back

The Sweet Smell of Success

Congratulations to 5th Scent who won best company report and were pipped at the post for the top prize at the 2016 Scotland’s National Young Enterprise Awards.

Entier backed the team of young entrepreneurs from Inverurie Academy throughout their business journey, as they marketed and sold candles over several months before making presentations and successfully winning the Grampian heat.

Following an impressive pitch to Peter Bruce, 5th Scent won the backing of Entier. Peter commented: “Right from the outset I could see this was an aspiring group of young people who had a canny business sense for their young years. I was impressed with not only the quality of their pitch but their confidence and passion for what they were doing – and my gut feeling was that these guys would be winners”.

5th Scent were commended at the Grampian heat on their professional approach and for the quality of their product and branding, before being announced as overall winners, seeing them progress to the next national round.

The Scottish final saw 5th Scent up against regional winners from across the country. A celebration of young enterprise, there were many titles awarded for triumphs across the board, including best trade stand, most innovative business, most effective marketing, best presentation and more. 5th Scent received the award for best company report, great recognition of the groups’ business acumen and thoughtful approach.

Pure Chuffed, regional winners from Glasgow, were awarded top prize on the night and will now move on to the UK round.

Marathon efforts for Lucy’s Fight!A huge well done to Entier Technical Services Manager Alan Proctor, who not only ran the London Marathon on the 24th April in 5 hours and 8 minutes but also tackled a gruelling 175 mile cycle for Ride the North with Rhona Irvine, Entier Chef based at our Apache Caledonia House unit.

Raising money for MND Scotland Alan completed the challenging 26 mile marathon course through London following months of hard training, in aid of Lucy Lintott’s bucket list goal to raise £100,000.

Raising £1,500, this further boosted Lucy’s total which has now surpassed her £100,000 target!

Alan is already canvassing for fellow runners to apply to run alongside him for next year, so if you feel like getting your running shoes and setting yourself a challenge then this could be it!

Well done for this outstanding achievement for a really great cause!

ISSUE 16 | JUNE2016

Competition Winners

Laura & Elaine & Queen B!Congratulations to Entier’s Laura McAulay, based at FMC, who headed to Hampden Park to sing and dance the night away with Beyonce. Accompanying her was Elaine Southwell, FMC Manager who was only too happy to make the trip to see Queen B!

Following a companywide draw for the tickets, which received lots of entries, Laura was the lucky name drawn at random – lucky number 13 Laura! She definitely seemed excited as her screams and our ears can testify to when we called to tell her she had won!

Ferry across the North Sea!Congratulations to Joseph Brennan, steward on board the Deep Sea Stavanger, who won a trip to the Northern Isles.

The prize included a return trip for two on the Northlink ferry, leaving from Aberdeen with a destination of Orkney or Shetland, dinner and overnight cabin on-board.

Congratulations Joseph! Room for a small one??

Teeing off with Paul LawrieCongratulations to Entier’s Kevin Christie from the Beryl Bravo platform who won our draw for the chance to golf with Paul Lawrie! As a proud sponsor of the Paul Lawrie Foundation, Entier was given a place to join Paul on Thursday 5th May at Nairn Golf Club and we promptly offered the amazing opportunity out to our staff!

Kevin enjoyed breakfast rolls, a round of golf and an informal lunch with Paul. Congratulations to Kevin, who enjoyed a great day of golf on a spectacular course with great company!

www.entier-services.com...

Scotland v Australia RugbyCongratulations to Entier’s David Bray, Chef Manager who won an excellent prize of 2 Business Club tickets including full hospitality for the Scotland v Australia rugby match at BT Murrayfield on Saturday 12th November 2016.

As special guests David also has access to the exclusive members lounge and a chance to hob nob with the players. Three sets of runner up prizes of tickets to watch the match were also won by Nicola Stables, Lyla Munro and Shane Pirie.