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Saltire Hospitality Is On the Move
There are plenty of first class caterers in Scotland, most of them offering high quality food, staff and service for corporate functions, parties, weddings and countless other events. However, while many of them no doubt enjoy repeat business and loyal clientele, few could also claim to be the preferred choice for esteemed venues such as the Royal Highland and Agricultural Society of Scotland, Royal College of Physicians, the Edinburgh Corn Exchange, The University of Glasgow and The Palace of Holyrood House.
Step forward Saltire Hospitality, the Ingliston-based multi-faceted catering company who are on track to continue their growth over the next 12 months…
In spite of the recession-bitten months at the start of the year, Edinburgh-based Saltire Hospitality has noticed a marked increase in the number of events it's being asked to cater for. Managing Director, David Peters, who started the firm back in 2000, is relieved but not unduly surprised that things are picking up within the events industry in general: 'The first quarter of 2009 was a challenging time for all catering companies,' he says. 'After the banking crisis, corporate events business went downhill pretty swiftly, but we were able rely on other parts of our business to lessen the blow.'
Indeed, in the past four years, Saltire Hospitality has diversified in several new directions, including a concerted effort to reach Perthshire and the Highlands through the takeover of The Creative Caterers, and the home-dining market through the purchase of Tuck In Event Catering last July.
In 2005, David launched On the Move, Saltire's delivery service, which provides freshly prepared boardroom lunches on disposable platters. It was this offering which cemented their position as the leading event caterer in Scotland:
'Our On the Move division has gone from strength to strength,' he explains. 'Many of our business customers are looking for healthier, more convenient versions of the usual fare while they meet in formal surroundings. We can therefore provide trays of freshly made sandwiches and fresh finger buffets to offices and boardrooms on a daily basis throughout the central belt.
With a dedicated bespoke kitchen and a brigade headed by Saltire's Production Manager, Campbell Muir, On the Move has virtually become a mini-business in its own right, although it's still very much under the Saltire umbrella: 'We have a fleet of ten temperature-controlled delivery vans which are used daily, and these are shared between On the Move deliveries and the event catering side of the business,' says David.
Continuing the company's growth, in 2006, Saltire Patisserie opened its purpose-built bakery at the Royal Highland Centre's head office at Ingliston. Offering bespoke bakery and pastry items, including hand-moulded breads, hand-finished cakes, dessert items, pastries and rolls, the Patisserie allows Saltire to provide freshly prepared products for their clients and contracts. 'We took the view that the only way of ensuring the freshness and quality of bakery and dessert products was to prepare these items internally,' continues David. 'Now, as well as supplying our events, we also supply hotels, venues and conference centres throughout the central belt with daily deliveries of bakery produce.'
Meanwhile, the purchase of two respected but very different businesses between July and November last year, gave David and his 40-strong team an inroad into the Borders, Perthshire & Highlands' events and wedding market, and private dining at home:
'The coming together of the three quality brands has created further growth opportunities for us, particularly in the wedding and fine dining sector,' adds David. 'We have always provided catering and staff for weddings, parties, celebrations and corporate events – it's what we were built on – but by bringing together our collective experience, our aim was to take Scotland's catering and hospitality to a whole new level.'
Indeed, Saltire's enviable reputation for hosting events of varying size and themes is well-known throughout the industry, and the company's three production kitchens allow them to cater for virtually any function. Whether it's an intimate wedding for 25 people at the Merchants' Hall, or a fully managed banquet for 2,500 at the Golden Oldies gala dinner, Executive Chef Jim Ford and his staff are well equipped to look after it.
David sites their location as key to their flexibility and, ultimately, their success: 'Being based at Ingliston suits us,' he says. 'We have the kitchen space, staff and resources to cater for the largest private functions, and we also attract big public events such as Gardening Scotland, The Scottish Kennel Club Annual Show and the Royal Highland Show.
'We've had a busy summer so far, and September is looking very good too, as is the upcoming festive season with the launch of our new Christmas party nights in various venues in Edinburgh city centre. We're looking forward to building on our successes of the last nine years, and to retaining our place as the leading independent Scottish hospitality caterer'.
The way Saltire is growing, this seems something of a foregone conclusion.
www.saltirehospitality.co.uk
www.onthemove.saltirehospitality.co.uk
This article has been edited from its original version. For the complete feature, please see Catering in Scotland magazine September/October 2009.
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