“I am the 13th generation of ‘Booths’ within the food industry”
Earlier this year, the Society of Food Hygiene and Technology appointed Ian Booth, quality director UK and Ireland at supply chain management specialist Martin Brower, as its new chair. Here, he ponders the UK food industry in a post brexit world.
Describe yourself in three words.
Sincere, ambitious, foodie.
What’s your biggest professional achievement?
Becoming chairman of the Society of Food Hygiene and Technology (SOFHT) after 15 years on council.
How did you get to where you are today?
I am the 13th generation of ‘Booths’ within the food industry, so an affinity with food, driven by integrity, sincerity and a structured approach to life.
What does a typical day look like for you?
I work in a fast paced, short shelf life business, so there does not seem to be a typical day. Generally, I wake up before the majority of people in my village from what I can see, check my emails and review my diary, before adding a note on tasks for the day. I catch up with the team throughout the day and either work on an area of business strategy or meet with customers or others in the supply base, or I’m involved in a SOFHT activity.
What have been the highlights of your company’s history, in your opinion?
I have been within my role as quality director for Martin Brower for a year, so cannot speak from much personal experience. However, the business is the supply chain partner for quick service restaurants, although has a history in manufacture, including meat products. I remember being told that this gives a culture of food safety throughout the business, and do agree that this was key in the company’s history to make it what it is today.
What is your pet hate?
I like to stick to timings and hate being late.
Give us a positive prediction for the food industry over the next 12 months.
With so much impacted by brexit, this is quite difficult to answer, but I do believe that we have one of the most forward thinking, skilled industries in the world, and see the country continuing to drive this. I hope that SOFHT can support in this journey.
What do you consider to be the most important attributes for a leader?
To listen to others and recognise their skills and abilities, both individually and collectively. To have a clear strategy and measurable objectives.
Who do you most admire?
I always remember Margaret Thatcher showing how red cabbage can be used as an indicator for acid or alkali in 1987 when at school. Also, my grandfather, who was a food chemist, making pictures out of food – known as a ‘shoelizer’ – to encourage us to eat. This will be among memories of those who led me into the food industry.
Which people/organisations or companies are the ones to watch right now?
I work within the quick service restaurant sector and have been impressed by the strategy of McDonald’s around product quality and integrity of supply. Having avoided British politician Boris Johnson on his bike along Regent’s Canal in London a few times, I am interested to see how he will support the industry in the brexit discussions.
It goes without saying that SOFHT is one to watch.
Which words do you most overuse?
Quality management systems – but not sure if this is a bad thing.
If you weren’t in your current position, what else might you be doing?
Cheesemaker.
Tell us something about yourself that few people know.
I used to have long hair, leathers and played in a psychedelic rock band.
Any vices?
I like cheese.
What single thing would most improve the quality of your life?
Driverless cars.
How do you relax?
I have 20-month twin boys so do not have much opportunity to relax, although watching them play is quite therapeutic. I always dream of a nice bottle of red in front of the fire place, or a pint in the pub next door, and bringing out the guitar. One day…
How would you like to be remembered?
Ideally as a rock star, but as that did not happen, maybe a cheese named after me. From a professional point of view, feeling that I had played a small part in the continued development of the industry.
