Glasgow's Mortons Rolls 'ceases trading' putting hundreds of jobs at risk

The company, which was founded in Glasgow, has 'ceased trading', with hundreds of jobs at risk.

Published 4th Mar 2023
Updated 8 th Aug 2023

Mortons Rolls, headquartered in Great Western Retail Park in Drumchapel, started life as a bakery in Anniesland in the west of the city. Now the firm has 'ceased trading' with at least 250 jobs at risk and the future unclear.

The independently owned firm has more than 260 staff, and started out making traditional morning rolls in 1965 before venturing into cakes, biscuits and potato scones.

Companies House lists the company status as: “Active - Proposal to Strike Off”. The latest financial results for Mortons Rolls at 31 March 2021 had current assets of £2.08 million, fixed assets of £609.13k and current creditors of £2.39 million. Shareholder funds were listed as £209.51k.

The morning roll has been a staple of Scottish breakfasts for years, with many cafes and restaurants across Scotland serving them with traditional fillings such as bacon or square sausage, or as a Scottish twist on brunch dishes.

Mortons rolls
Fresh morning rolls can make a weekend fry up

No Mortons Rolls deliveries today

Many venues have not had deliveries today and shoppers haven't been able to buy any rolls this morning, with more information apparently coming next week.

Brooklyn Cafe in Glasgow's Southside shared their reaction on social media writing: “We have been informed through the night that Mortons Bakery has ceased trading . Our driver has advised that more information will provided next week.

"This will be a horrible time for all the staff at Mortons and we hope that anything that can be done to save the bakery will be done.

“We know a lot of our customers will be gutted as Morton’s rolls have been a firm favourite for decades. For this weekend it might be a piece ‘n’ sausage instead of a roll.”

In 2021 Mortons Rolls secured a six-figure deal with Lidl to supply rolls, cakes and an exclusive new range of savoury bakes. It was to supply Ferguson’s Steak Bakes, Cheesy Bean Bakes and Chicken Curry Bakes, as part of its bid to diversify its range and ensure business growth, and this news came at a time of the firm making significant investment in new machinery and jobs.

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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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