McGhee’s Bakery has accelerated a programme of internal promotions as it prepares for further national expansion, elevating two younger employees into senior roles while emphasising a long-term, family-led approach to leadership. The Glasgow-based firm, now run by the fourth generation of the McGhee family, has been growing its retail presence and refreshing its brand as it approaches its 90th anniversary. According to McGhee’s own communications and industry reporting, the company has recently broadened supermarket listings and modernised packaging to support that push. Sources show the brand’s improved market position in Scotland’s 2025 Brand Footprint rankings has underpinned confidence in further investment.

The business reported a strong trading year, with management pointing to rising turnover and improved operating margins despite the headwinds of volatile ingredient and input costs. Industry coverage and company statements also note that McGhee’s has been investing in plant and equipment and expanding site capacity to meet rising demand for its core products such as morning rolls, potato scones and empire biscuits. Analysts and trade press attribute part of the performance to a combination of product innovation and greater supermarket reach.

Two internal promotions were highlighted by the company as examples of giving responsibility early. Jessica Richmond, who joined on a work placement in January 2025 and holds a master’s degree in HR, was elevated to a senior HR post. “When I first joined, there was only one person in the HR team. Because there was so much going on, I was thrown in at the deep end. It was without a doubt the best way to learn,” she said, adding that a new HR system is being rolled out to support the next phase of growth. Trade reporting on McGhee’s rising brand profile and efforts to professionalise operations provides context for that recruitment and systems investment.

Gordon Moon, promoted from bakery engineer to head of engineering after joining in May 2024, now leads a team responsible for maintaining a range of production machinery across multiple sites. “We have a huge variety of individual machines across different production lines running 24/7, so no two days are the same. It’s a big responsibility, but in many ways it feels like what I was born to do,” he said. Industry coverage of McGhee’s expansion highlights parallel investments in manufacturing capability to support faster production and higher volumes.

Senior family members have also been advanced into commercial and operations roles as part of a deliberate strategy to blend family stewardship with professional management. Aisling McGhee, who moved to the business after seven years with KPMG, and Russell McGhee, who was appointed operations director, reflect that blend. Aisling said the firm has to be creative in attracting and retaining talent because it does not operate formal graduate schemes typical of larger corporates, and that giving early responsibility helps create ownership and retain staff. Reporting on the Brand Footprint results suggests that this approach has coincided with higher penetration and more frequent shopper purchases across Scotland.

Managing director Thomas McGhee framed the promotions as proof of the company’s people-first culture and a central reason for its resilience. “Age is just a number. We have established ourselves as Scotland’s favourite bakery, and stood the test of time, because of our people. We are proud of our team – all 500 of them - and nothing makes us more happy than when we see good people step up into leadership positions,” he said. Independent rankings cited by trade outlets show McGhee’s climbing the Scotland Brand Footprint charts in 2025, with several reports placing the bakery among the very top Scottish FMCG names, a trajectory that management says justifies continued investment in capacity and brand development.