logo
300 Menzies workers at Edinburgh Airport agree to 10 per cent pay rise

300 Menzies workers at Edinburgh Airport agree to 10 per cent pay rise

The National6 days ago
The one-year pay deal, overwhelmingly accepted by the Menzies workers, amounts to an average increase of 6.5% with some members gaining up to 10%.
An additional success for Unite was negotiating the introduction of a pay grade system which rewards length of service and skills. The pay award covers dispatchers, allocators, airside agents and controllers.
Another 300 Menzies Aviation workers recently secured a similar pay deal at Glasgow airport which establishes a 4% minimum increase for new starters, and up to 10% for workers depending on grades.
READ MORE: Kelly Given: We must protect what is at heart of Scottish NHS
Unite general secretary Sharon Graham said: 'Unite has successfully negotiated a good pay deal for Menzies Aviation workers based at Edinburgh airport.
'Our Runway to Success campaign across Scottish airports continues to deliver win after win. The Menzies deal demonstrates why Unite is the leading trade union for airport workers because we do what we promise: we deliver better jobs, pay and conditions.'
Overall, 600 Menzies workers across both airports have overwhelmingly backed pay deals bringing to an end the threat of industrial action.
Carrie Binnie, Unite industrial officer, added: 'Unite is delighted to have secured another pay win for Menzies Aviation workers at Edinburgh airport. The deal overwhelmingly backed by our members builds on the successes of recent years. Basic pay, shift and overtime rates are all improved along with a reward for the length of service for the Menzies workers.'
Unite has clocked up a string of recent successes as part of its ongoing "Runway To Success" campaign which is designed to establish standards above the legal minimums across Scottish airports.
It includes recent wage wins for 100 North Air workers across Scottish airports, 400 workers across companies based at Aberdeen airport and a further 740 workers based at Glasgow airport covering ICTS, Menzies Aviation, Falck firefighters, ABM and OCS.
Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

How traditional Scottish food is causing stir on world stage, bringing tourists and trade
How traditional Scottish food is causing stir on world stage, bringing tourists and trade

Scotsman

time2 hours ago

  • Scotsman

How traditional Scottish food is causing stir on world stage, bringing tourists and trade

Sign up to our daily newsletter – Regular news stories and round-ups from around Scotland direct to your inbox Sign up Thank you for signing up! Did you know with a Digital Subscription to The Scotsman, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... All around the world, food is becoming more than simply a fuel. It is a cultural experience rooted in place, heritage and story. Social media and increased travel for leisure have amplified this shift, with platforms like TikTok and Instagram thriving on vibrant, shareable content about food. Diners want meals that connect them with the culture and character of where they are or where they dream of going. As a result, under-explored cuisines and ingredients like Mayan sikil pak and Filipino banana ketchup are taking centre stage. Advertisement Hide Ad Advertisement Hide Ad With rich traditions and an enviable natural larder, Scottish food has the opportunity to thrive as a result of this growing appetite for exploring global food experiences. It is tough for food producers at the moment, so looking for a competitive edge is more important than ever. However, despite the challenges, it is also an exciting time for producers in Scotland; and the time is ripe for us to stand proudly on the world stage and turn local flavours into global fascination. Scotland's unspoilt landscapes and traditional Scottish ingredients like heather are part of the reason why global food tourists want to come here (Picture: Peter Thompson/Heritage Images) |Tapping into tradition The global culinary tourism market is growing, driven not just by food but by the stories behind it. According to Skyscanner, San Sebastian in northern Spain is rising in popularity partly because of travellers looking to try Basque cheesecake and pintxos – a Basque version of tapas – which are both rooted in regional identity. Advertisement Hide Ad Advertisement Hide Ad This reflects a broader trend: consumers value food that connects to heritage. And this authenticity is something Scotland offers in spades. Our research found that if an item is identifiably grown, reared or produced in Scotland, it makes it more attractive to 87 per cent of UK tourists. And that enthusiasm isn't limited to people living overseas – just over half of Londoners say the same. Traditional Scottish ingredients like oats, seaweed, heather and barley are part of Scotland's story. There's a renewed interest in these ingredients, with many of them inspiring new and exciting products, such as Six Degrees North's Foraged Saison beer, made with foraged elderberries and heather. Scotland's sensory appeal Visual appeal dominates on social media as well as on our plate – as the old adage goes, we eat first with our eyes. And with regulatory pushback against artificial dyes in countries around the world, producers are exploring natural ways to appeal to consumers' senses. Advertisement Hide Ad Advertisement Hide Ad This shift is opening the door to other sensory experiences, particularly scent. Our sense of smell is not only central to flavour, but also closely linked with memory and emotion. Scottish cuisine is naturally rich in evocative aromas and colours: briny seaweed and green samphire evoke our coastline; purple heather and yellow-green juniper recall untamed countryside; and woodsmoke and peat offer a dark depth that contrasts with our open skies. These elements create a sensory landscape on our plates that resonate with visitors, locals and expats alike. For those who have visited, Scottish food brings back memories. For those planning a visit, it's a taste of what's to come. And for Scots abroad, it delivers a comforting sense of home. READ MORE: Our 4 favourite blended Scotch Whisky releases that are as good as any single malt Advertisement Hide Ad Advertisement Hide Ad Culinary curiosity As consumers search for authentic experiences, hybrid flavours are gaining ground – especially when they balance novelty with familiarity. We see this in crisps with globally inspired flavours like Manchego and olive or Thai red curry. Scottish producers are making their mark here, too, fusing international techniques with local ingredients to make something distinctly Scottish – such as Matugga, bringing African rum distilling techniques to a Scottish distillery. These reflect Scotland's long-standing openness and culinary curiosity, both parts of our culture. Products made in Scotland, by Scots or for Scots, are embraced as part of our identity. That sense of hospitality and inclusion is something to celebrate and is a strength as Scotland's food and drink sector continues to evolve for a global audience. Naturally nutritious Authenticity isn't the only thing driving consumer decisions. Wellness plays a central role in how people choose what to eat. Health is no longer a niche concern. Consumers are increasingly aware of the link between soil health and human health, and they're beginning to avoid ultra-processed foods in favour of naturally nutrient-rich options. Advertisement Hide Ad Advertisement Hide Ad Scotland is already well-suited to meet this demand. Our well-earned reputation for unspoilt landscapes, crystal-clear waters and open skies reinforces perceptions of purity and quality. Many traditional Scottish ingredients also align with contemporary dietary preferences, whether natural animal protein, gluten-free or nutrient-dense. They appeal to a broad and health-conscious market. Even trends like fermentation – despite their polarising flavours – are opening the door to more adventurous products with added health benefits. Scottish brands are well-placed to innovate here and use familiar local ingredients to create products that resonate globally and have functional value; consider Slow Sauce's miso made from fermented Aberdeenshire oats. A global presence Scottish cuisine has long been valued for its quality: just look at the £844 million of Scottish salmon and £5.4 billion of whisky exported last year as proof of the global appetite for our products. But there's more to share than seafood and spirits. Advertisement Hide Ad Advertisement Hide Ad From heritage grains and foraged botanicals to health-driven innovation and cross-cultural creativity, Scottish food is already delivering on the values that modern consumers want: authenticity, quality and nutrition. To fully embrace this momentum, Scottish producers must continue to pair innovation with approachability and lead with the compelling stories which show we deliver on the authentic, meaningful food experiences that consumers are looking for.

Scotland needs a 'nightlife minister' as industry faces critical challenges
Scotland needs a 'nightlife minister' as industry faces critical challenges

STV News

time2 hours ago

  • STV News

Scotland needs a 'nightlife minister' as industry faces critical challenges

Calls for the Scottish Government to appoint a 'nightlife minister' have been made as the industry continues to face critical challenges. The Night Time Industries Association believes Scotland is 'lagging behind' in supporting the hospitality industry with rising costs, restrictive policies, and insufficient government support, putting pressure on businesses. The organisation is calling for a nighttime economy strategy and for it to fall within the role of a specific minister Mike Grieve, who owns the Sub Club in Glasgow and chairs the NTIA, said the Covid pandemic has been a 'significant' factor in the challenges facing nightlife across the city. 'Younger people who aren't used to being out in nightlife, and older people who got used to staying in and watching TV,' he told STV News. However, he added, there is an 'appetite' for young people to go out and believes there always will be. 'It's part of the human psyche, you want to go out and socialise and party, that's part of the make-up of the human race. I just think some of the behaviour patterns have changed. 'It's a very significant contributor; hospitality businesses are the biggest employers for under-30s in the UK. So that gives you just a flavour for how valuable it is. 'The increases in wage cost, the national insurance hike and the lack of rates relief we're getting in Scotland are very significant for operators. 'With inflation, the cost base has grown significantly, and it's not a cost that we're able to pass on to our customers,' he added. The club owner added that transport out of Glasgow has affected the industry because people are unable to get home. 'It's become a problem across the whole of Scotland, not just Glasgow. But we lack a solid transport infrastructure going out of the city after midnight. It's easy to get in, but getting home is a concern for people. 'Really, what we are calling for is a nighttime economy strategy and for it to fall within the role of a specific minister. 'At the moment, it's spread between a few, so there's no direct responsibility in Scotland. 'Scotland needs a strategy so it can be adopted throughout local authorities, and then they can have their own strategy, and there's cohesion to the way it's approached.' The strategy would include solving issues such as planning and licensing, as well as issues around training and best practices. The group believes that Scotland is 'lagging very far behind' in terms of infrastructure for the night-time economy. 'Most places in Europe have an active nighttime economy strategy that works within the national governments; we don't need to look far for it. Ireland has eight local city nighttime economy managers,' he said. 'The UK has led the way in recent times with music and trends, and people take it for granted.' The Scottish Government said that it provided 40% business rates relief to hospitality premises – a relief that the NTIA says is not extended to small businesses. Business minister Richard Lochhead said it welcomes any 'realistic contributions' to grow and improve Scotland's economy and continues to call on the UK Government to reverse its decision to increase employers' national insurance contributions, which is having a detrimental impact on the night-time industry 'We are providing 40% rate relief in 2025-26 for hospitality premises, including music venues with a capacity of up to 1,500 people, which is benefiting night-time businesses,' he said. 'Scotland also continues to offer the most generous small business rates relief in the UK, with around half of properties in the retail, hospitality and leisure sectors being eligible for 100% Small Business Bonus Scheme relief.' Get all the latest news from around the country Follow STV News Scan the QR code on your mobile device for all the latest news from around the country

Senior lawyer at bust firm facing thousands of complaints about trusts gives advice to MSPs
Senior lawyer at bust firm facing thousands of complaints about trusts gives advice to MSPs

Daily Record

time3 hours ago

  • Daily Record

Senior lawyer at bust firm facing thousands of complaints about trusts gives advice to MSPs

SUNDAY MAIL EXCLUSIVE: Victims of McClure have questioned the decision. A SENIOR lawyer from a collapsed firm facing complaints about botched property trusts has been advising MSPs on property law. ‌ Ross Anderson worked for WW&J McClure when it went bust in 2021, leaving a trail of ­devastated clients across the UK. Thousands had to pay out large sums after learning family protection trusts arranged to shelter assets from care home fees and inheritance tax were potentially invalid. ‌ But we can reveal Anderson has been advising the Scottish Government on proposed trust legislation and appeared at a Holyrood committee as an expert on the law. ‌ Mike Pilbeam, who runs group Victims of McClure's, said: 'This is an insult to many thousands of former McClure's clients. How can someone in charge of estate management at the scandal-hit firm be advising the ­government on best practice?' At the time of closure McClure's had 20,000 trusts on its books. Some victims said they tried to sell a parent's home after their death only to find the owners were strangers listed as trustees of the estate. They had to pay ­thousands to resolve the issue. ‌ Others said the firm was listed as trustee and charged to be removed from paperwork. McClure's clients were taken on by Glasgow law firm Jones Whyte, where Anderson was appointed as a partner. The firm's website said he 'helped the Scottish Parliament with its development of new trust legislation, appearing before the Law Reform committee as a key expert'. The Scottish Parliament said: 'Mr Anderson was one of 22 witnesses the Committee heard from and appeared on behalf of legal firm Jones Whyte.' Anderson said: 'It was entirely appropriate we contribute. I have over a decade's worth of expert experience in Trust administration.'

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store