Tunnocks halts production due to coronavirus outbreak

Tunnocks, who make iconic treats such as caramels wafers and teacakes, has ceased production in response to the Covid-19 pandemic.

Published 28th Mar 2020
Updated 9 th Aug 2023

Tunnocks has stopped manufacturing and closed their factory in Uddingston, South Lanarkshire.

A spokesperson said they've made the move after 'considering every alternative' to protect their 600 staff against the spread of the coronavirus - the shut down means staff can now self-isolate.

But fans of the teacake need not worry too much as the firm hopes to recommence production as soon as possible, with director Fergus Loudon saying the closure will be reviewed at Easter,

The closure has been praised by the union Unite Scotland, as staff will be paid 90 per cent of their wages.


Posting on their Facebook, Unite said: "‪Well done to the Tunnocks family for making the difficult but right decision to close down & protect workers - their small factory just couldn’t offer social distancing, but rather than deny it, they’ll pay workers 90% of their wages to keep workers & families safe.‬"

This week also saw the halt of another Scottish favourite - Buckfast,

The production of the tonic wine was stopped with immediate effect, with fans taking to social media to express their disappointment.

The official statement from Buckfast was posted on social media, and reads: “Given the unprecedented Covid-19 situation, we wanted to take time to update you on our position.

“With immediate effect our offices and production lines will temporarily close, this decision was not taken lightly, however we must act on the Governments advice.

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“Our safety and wellbeing of our employees, and the wider community is of the utmost importance. We must play our part in helping to protect our NHS by asking our employees to stay at home.

“With the temporary closure, our distribution network will be freed up to play it’s part in delivering vital essential commodities across the United Kingdom at this time. Our production will commence as soon as we can. Thank you for your understanding.”

Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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