Bakery production will resume at the Morton’s Rolls site in Drumchapel this Sunday (19 March), after an announcement that the company will be rescued by investors PLC following on from talks with HMRC, administrators and the Scottish government.
The Glasgow-based company became the subject of discussion last week, after it ceased trading and concerns centered around the hundreds of jobs that would be affected – including 250 employees that work at its manufacturing facility in Drumchapel.
“This is a bittersweet moment for me, for the people who work here and for the wider community that relies on the jobs this factory provides,” said John McIlvogue, PVL representative. “None of us wanted the past couple of weeks to unfold in the way that they have, but it has been entirely outwith our control. The important thing now is that Mortons is back in action, we’ve got the workforce back on the production line, and we’re ready to start producing our famous rolls that the good people of Glasgow have been crying out for.”
Glasgow Labour MSP Paul Sweeney welcomed the news, expressing a “sense of relief”.
“It is with a sense of relief that after almost two weeks of intense, detailed discussions, production will now restart at Morton’s Rolls and over 100 jobs have been saved,” he said.
“There is a commitment from the government to make sure they do everything in their power to make sure that is the case, and I will do everything in my power to hold them to that commitment.The community of Drumchapel needs Mortons to thrive and I’m confident that with the right support to invest in modernising operations and with a renewed focus on their core bakery products, this business will outlive all of us. It has been a painstaking couple of weeks for everyone involved, but we got there in the end and I’m absolutely delighted that the people of Glasgow will be able to enjoy their favourite morning rolls once more.”
News of Morton’s Rolls ceasing trading was met with disappointment from the local community, as the company was first founded in 1965 in Glasgow.
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Caitlin Gittins
Editor, International Bakery
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