We have recently installed a new standby generator at our main site that will allow us to run the full factory independent of mains electricity in the event of a power cut. This represents an investment of around £100K to ensure we are not totally reliant on the utilities and the rolls go out every day!

The existing generator which could only handle around 30% of the McGhee’s factory load, will be re-sited to Kilmarnock to give Fergusons and Lamonds a similar capability.

Mcghee’s recently joined forces with Pars Foods, restaurant owner Satty Singh and ex-Celtic player Kenny Dalglish to create a unique new snack for hungry football fans at Hampden during the Scotland – Spain clash on on Tuesday 12, the Curry Pie!

The new recipe pastry pie contains an authentic curry filling, and will be available at football grounds across the country soon.

We are proud to have had the opportunity to sponser this year’s world wide, Tiree Wave Classic wind surfing competition.

The event has been running since 1986 and has become one of the most challenging competitions around, attracting top windsurfers to Scotland from around the world.

Amidst all the excitment were a few low fat mince pies, provided by mcghees.



Read more on the story in this clipping from the Dundee Courier

Photography by Alistair Devine

Fords was established in Musselburgh in 1932 and moved to Prestonpans in 1988, where it produced bakery and confectionery goods for supermarkets and stores across Scotland. This new arm of the company will allow McGhee’s to expand across the country.

Gordon McGhee, managing director of the McGhee’s Group, said: “We are absolutely delighted to have completed the acquisition of Fords Bakery Ltd which fits with our strategy of continuing to build a strong business model throughout Scotland.

“It is our intention to continue to provide a quality service and product to current and new customers.”

McGhee’s Bakery, Glasgow, Scotland is proud to celebrate it’s 75 anniversary.

McGhee’s was founded in 1935 by Dugald McGhee at the original bakehouse in Oran Street, Maryhill, Glasgow.

We have since grown from this site to our new custom built premises, servicing the local shops and supermarkets with a range of freshly baked morning rolls, tea-bread & savoury products. It now sells 1.4 million rolls a day all across Scotland.

And part of the Sponsorship agreement involves McGhees Bakery with Kids Go Free to Firhill, which allows under 16’s to go free to all Partick Thistle SFL Home games.

A new 40% reduced fat Scotch pie was unveiled today to be sold to at this weekend’s Scottish Cup Final and is expected to generate 500,000 sales in the year ahead.

Developed in partnership by McGhee’s Bakery and Pars Foods, the pie contains a secret ingredient and at least 40% less fat, 50% less saturated fat and 37% less salt than the traditional Scotch pie, meaning it falls within Scottish Government Healthy Living guidelines.

The reduced fat snack – branded for retail as McGhee’s ‘Wi’oot the greeze’ – was unveiled today at Hampden Park where it will be on sale on Saturday, making Scottish football’s national stadium the biggest venue in the country to date where all Scotch pies are now reduced fat. McGhee’s, which this year celebrates its 75th birthday, and Pars supply Scotch pies to all but one SPL football ground as well as Hampden Park, selling 1.2 million Scotch pies to football fans each year.

The reduced fat pie, which has now been listed by a major food service carrier, has already been successfully trialled at a number of stadiums across the country as well as in secondary schools throughout the central belt where in some cases bakery spend has increased by up to 50% as a result.

Ross Hamilton, Sales Manager of McGhee’s Bakery, said: “McGhee’s Bakery and Pars Foods are delighted to officially launch our reduced fat Scotch pie which is the result of more than a year of investment, testing and successful trialling.

“The Scotch pie is arguably Scotland’s favourite snack and this reduced fat version means people can continue to enjoy it within Scottish Government Healthy Living food guidelines.

“While it has already been well received at many sports venues, schools, universities and hospitals, Saturday’s Scottish Cup Final will be the reduced fat pie’s biggest audience to date. We hope it adds to a memorable day for the Ross County and Dundee United fans and we are delighted Hampden Park has become the biggest venue in the country where all Scotch pies will now be reduced fat.”

Brian Sarafilovic, managing director, Pars Foods, said: “We have spent 18 months developing this product to ensure we got it exactly right. Thanks to making the necessary changes as well as including a secret ingredient, the feedback to date during trials has been overwhelmingly positive with the majority of people vowing to remain loyal to the reduced fat option. This time last year it was introduced at our first local authority school and they are still selling it today.

“The reduced fat content is something we will look to replicate with other savoury snacks although again the required investment and attention to detail will be made rather than rushing anything out. It is that quality mark that is behind McGhee’s Bakery and Pars Foods longstanding position at the forefront of Scotland’s food service market.”

Prestige Scotland, the dedicated Scottish catering services division of Sodexo Prestige, provides the catering at Hampden and will be selling the pies

David Trotter, Catering Services Director for Prestige Scotland, said: “With present day culture we all need to do our part in healthy eating products. We recognise that pies are here to stay at Hampden Park so we have been looking for a product that has less fat and salt. We are delighted that the new pie is 40% less fat and a high reduction in salt. This is a big step forward for stadium catering.”

On a flying trip to the Glasgow North East constituency to support Ruth Davidson, the Tory candidate, he toured the factory which feeds much of the West of Scotland with bread, cakes, potato scones, biscuits and confectionery.

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