ISSUE 16 | WINTER 2016
Queen’s Award
Success
p3
WILD ABOUT WILDE THYME p6
ENTIER LAUNCH MCA TRAINING CENTRE p7
INVESTORS IN PEOPLE PLATINUM SUCCESS
p8
Welcome
from Peter
CONTENTS
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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Entier Limited
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.
HAVE YOUR SAY
Have you got an interesting story to tell
the Entier family, get in touch:
[email protected]
2 | OLIVEPRESS
Peter Bruce
CEO
Awards
Entier Achieves
Queens Award for Enterprise
International Trade 2016
Entier 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.
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.”
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.
ISSUE 16 | WINTER 2016
Awards
BEST
EMPLOYER
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, exemplified 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.
Food & Drink Entrepreneur of the Year
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.
4 | OLIVEPRESS
Awards
ENTIER RANKS
43RD OF BRITAIN’S
FASTEST-GROWING
INTERNATIONAL
SALES STARS
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.
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.
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 Award
More 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!
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 HSBCbacked mid-sized firms making such a
strong impression on the world stage.”
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.”
ISSUE 16 | WINTER 2016
Acquisitions
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.
6 | OLIVEPRESS
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
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.
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 certification. 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 [email protected].
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.
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ISSUE 16 | WINTER 2016
Investors in People
INVESTORS IN PEOPLE
Platinum Success!
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.
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”
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
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
8 | OLIVEPRESS
Remote Sites
THE BERYLS TURN
40 IN STYLE
Starter
Roasted Red Pepper Soup
with Garlic Roule Lobster Thermidor
Main
Entier 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!
Beef Wellington
Scallop, Lobster & Black Pudding with Hollandaise
Chicken Breast with Haggis, Leeks & Cream Sauce
Butternut Squash Risotto
Sides
Greek Salad
Sticky Beef Salad
Retro Prawn Cocktail
Dessert
Peach Melba Panna Cotta
with Brandy Basket & Sugar Shard
Lemon Tart Crannachan
ISSUE 16 | WINTER 2016
Remote Sites
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 .
So far we have received excellent feedback from our units and
look forward to continuing this fantastic start with our new
client.
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.
Deep Orient Prepares for Oz
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
10 | OLIVEPRESS
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.
Remote Sites
Taking 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.
HELIX success leads to further
business
Following 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.
2016 Siem Mobilisations
Round Up
Our 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.
Mobilisation of North Sea Atlantic
The 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.
ISSUE 16 | WINTER 2016
Weddings
JACQUELINE & FRANKIE WIN THEIR WEDDING
with Entier and
The Barn @ Barra Castle!
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
12 | OLIVEPRESS
Weddings
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.
ISSUE 16 | WINTER 2016
Weddings
Outstanding service at
Coo Cathedral
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.
14 | OLIVEPRESS
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
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!
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
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!
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
Events
SHOWCASING THE BEST AT
Taste of Grampian
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
16 | OLIVEPRESS
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
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!
Events
St Margaret’s School for Girls
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!
Bonfire Pops a hit for
Guide Dogs
BBQ Weather for
ARCHER
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!
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).
ISSUE 16 | JUNE2016
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!”.
Showhome BBQ
Prospective 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!
18 | OLIVEPRESS
Catering in Norway
Entier 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.
Peter Vardy Launches
The 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.
New Supplier
INTRODUCING
Farmlay Eggs
LOCAL SUPPLIER TO ALL OUR BUSINESS
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!
ISSUE
ISSUE
16 | 16
WINTER
| JUNE2016
2016
Our New Appointments
Say hello to...
Derek Smith
Derek 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!
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.
20 | OLIVEPRESS
Ali Macsween
Ali 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.
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
Getting to know...
Murray Heselton #1 employee
It 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”.
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.
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!
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.
What is your favourite thing about your job?
Positive results all round.
ISSUE 16 | WINTER 2016
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.
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 service
Our 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 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!
22 | OLIVEPRESS
Fresh Olives
New Fresh Olives for 2016
Craft 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.
Finance, HR & Marketing Olives join the ranks
The 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.
ISSUE 16 | WINTER 2016
Fresh Olives
FRESH OLIVE SUCCESS
North East Junior Chef of the Year
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
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
24 | OLIVEPRESS
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
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.
Fresh Olives
Paupiette of Locally Landed Lemon Sole with Grilled
Scottish Langoustines, Celeriac Puree & Bisque Dressing
LEMON SOLE
CELERIAC PUREE
LEMON SOLE
1 LARGE WHOLE LEMON SOLE
BUTTER
SEASONING
LEMON JUICE
¼ CELERIAC
100ML CHICKEN STOCK
100ML CREAM
100G BUTTER
1 CLOVE OF GARLIC
1 SPRIG THYME
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
METHOD
1. 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
LANGOUSTINE BISQUE
6 WHOLE LARGE LANGOUSTINES
BUTTER
SEASONING
MARA SEAWEED
LEMON
50G BUTTER
1 ONION, FINELY CHOPPED
1 GARLIC CLOVE
3 SPRIGS OF TARRAGON
1 TBSP THYME LEAVES
2TBSP FENNEL SEEDS
2 BAY LEAVES
125ML DRY VERMOUTH
1KG COOKED LANGOUSTINES, IN THEIR SHELL
1.5L FISH STOCK
200ML DOUBLE CREAM
1-2 TBSP TOMATO PUREE
1 PINCH SMOKED PAPRIKA
1 LEMON, JUICE ONLY
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.
METHOD
1. 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
Four legged VIPs
Two 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.
26 | OLIVEPRESS
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!
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.
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!
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.
ISSUE 16 | JUNE2016
Competition Winners
Laura & Elaine & Queen B!
Ferry across the North Sea!
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!
Congratulations to Joseph Brennan, steward on
board the Deep Sea Stavanger, who won a trip to the
Northern Isles.
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!
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 onboard.
Congratulations Joseph! Room for a small one??
Teeing off with Paul Lawrie
Scotland v Australia Rugby
Congratulations 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!
Congratulations 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.
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!
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.
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