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An Interview with Mackays Jam
As we celebrate Clan Mackay in February we couldn't miss out on catching up with one of our favourite Scottish foodie companies, Mackays from up in Abroath. Managing Director Martin Grant filled us in on their story, why their preserves are so delicious and why Scotland is such an important part of the product. So spread a bit of delicious jam on your scone or Dundee marmalade in your toast and read on.
When it comes to preserves you are the company in the know! The company was founded in 1938 by the Mackay brothers - can you share the story of why they started the business and how it came to be owned by the Grant family?
The Mackay brothers started the business back in 1938 till around the 1950’s, sourcing their berries from the bountiful fields surrounding them, producing a wonderful product. They then sold to McVitie's Biscuits who converted the factory into the producer for the jam in the middle of the famous Jam Ring biscuit. Paul Grant having worked for McVitie's Biscuits since he was 18 seized the opportunity to build a Scottish marmalade and jam brand when McVitie's decided to sell.
What has remained the same and what has changed over the years?
Our ingredients, the copper pans and recipes have all remained the same resulting in a great tasting Scottish marmalade and preserve. The market has changed and the people have changed but fundamentally we are the same company with the same ethos and quality.
The name could have been changed to “Grants” - was it simply too strong a brand to change it or were there other reasons?
The first brand we ever launched in 1997 was called Grant’s! It was available in Tesco Scotland, our company was called Mackays and in 2000 we changed the branding and the name as we wanted to retain the history associated with the factory and the products and felt this was the best way to do it, through returning to the original name.
What is your background, have you always been a jam man or were you sent off to gain experience elsewhere first?
I never considered joining the business in the early part of my career, it was my father’s business, and I was focused on my own career journey.
When I was 21, I moved to America to work for a large speciality food import business based just outside New York for 2 years. Upon returning home I worked in Central London for Diageo, within brand and marketing for several years and then my father called, it took him a little time to convince me but I joined the business in 2002, that date ages me a little, 20 years next year, that has been a very fast 20 years.
I started as a Business Development Executive and by 2008, I had was appointed Commercial Director.
In 2011 I took over as Managing Director and have since driven Mackays forward, from a turnover of £8.5 million in 2008 to £18.5 million in 2019, becoming one of the biggest preserve brands in the UK market and exporting to more than 80 countries around the world.
What do you love most about running your business?
The people and our products, everyone is integral to the success of this business.
Anyone else in the family in there with you?
My wife Rochelle works in marketing and my father still sits on our board.
I had a lovely time on your website perusing the jams and am definitely going to try some pink grapefruit - what are your most recommended pairings is best on toast or a bagel or an oatcake?
My favourite is Dundee Marmalade on sourdough with salted butter, or mixed into a Gin on a Friday night!
Can you give us a few favourites and some more random combinations we might not have thought of?
Don’t just think toast, mix any of our marmalades into a hot toddy or added to your favourite natural yoghurt. Marmalade sausages, a sharp cheddar and marmalade is a revelation, as is brie and blueberry preserve and blue cheese and marmalade.
Our chilli jam mixed with cream cheese makes a delicious dip and last but not forgotten our preserves are great for baking, add to a bread and butter pudding, mix with your porridge and strangely enough a great addition to cocktails. We have a large selection of recipes on our website.
I love the look of the Christmas Marmalade and am now dreaming of smothering a ham in it - who comes up with the recipes and new products?
I guide the New Product Development with the technical team in the business. It’s a collective effort from the whole factory to create new products.
Why is Scottish fruit and produce so special and what does it mean to you to be able to use locally sourced produce for your products?
At the heart of Mackays’ authentic taste are the whole fruit recipes. We use Scottish strawberries, raspberries and blackcurrants and all the fruit is carefully sourced to ensure the highest quality. Mackays sources its strawberries, raspberries and blackberries from Perthshire, the ‘fruit punnet’ of Scotland.
Fertile soils coupled with temperate climes allow crops to be grown for longer, resulting in a stronger, more developed flavour that makes Mackays jams so unique.
Any special secrets that make your products so good/what makes you stand out from the competition?
We still use traditional methods and stay true to our values. We create products in small batches for a quality homemade taste, using steam-heated copper-bottomed pans and a rolling boil method.
How has Covid affected you as I feel like I have been buying lots of nice food to keep our spirits up and experimenting in the kitchen more with more time in the house?
It has definitely been an extreme challenge for the business and all of our staff. The team and I have kept focused and working throughout to ensure we can deliver our jams and marmalades for people to enjoy.
While half the country were enjoying the sunshine in the summer were you flat out making jam?
I definitely was, I am looking forward to some time off this summer, fingers crossed.
Mackay is our Clan of the Month which is what brought us to you but you are in fact a Grant - is the Scottish heritage important to the brand and you personally and if so in what way?
Scotland adds to the authenticity of our products and therefore our brand is vital to its success and will play a major role with whatever the future holds. Scotland is full of amazing produce from an array of humble berries found on the east coast to the abundant seafood in our seas, whiskies in the highlands, beef, honey, bountiful brassic vegetables, gin distilleries, artesian beers, dairy and cheeses, oatcakes and shortbread, haggis, oils and much more. The list is endless.
I particularly love Scottish seafood and last summer we ventured to the lochs up north where my family and I enjoyed the plentiful bounty we have to offer, it was delicious and I believe some of the best seafood in the world.
We would like to say a big thank you to Martin and the team at Mackays for joining us this month as we explore the wonderful world of Scottish preserves. We have been baking and mixing cocktails and learning all sorts of new uses for jam and chutney to delicious effect. Even better you can enter our competition to win a hamper full of Mackays goodies from jam to tartan tablelinen. Entries close on 25th February so don't miss out!
