100 years of sweet happiness

Perthshire confectionery ‘institution’ hails a new generation

A Scottish institution whose trademark sweets have crossed the globe is celebrating its 100th birthday by introducing a new leadership generation and scoping increased capacity.

Gordon and Durward in Crieff, whose customers include celebrities such as actor David Tenant, are proof of the unwaning appetite for Scottish ‘sweeties’.

The company has provided the House of Lords with its prized confectionery, which includes famous sugar mice, and produces over three tonnes of sweets every week.

‘Proud tradition’

The Perthshire firm still uses mid- 20th Century copper steam boilers, original recipes and has survived a world war, recession, lockdowns and changing tastes.

Now, a century after it was established by grocers Nora Gordon and John Durward, current owners Graham and Caroline Donaldson are about to introduce a new generation to the family business.

Daughter Kim is returning after 13 years in the RAF to take up a permanent role, building on the growth which has seen its sweets stocked in shops the length of Edinburgh’s Royal Mile and in independent outlets such as House of Bruar.

They are also assessing options to meet growing demand with the current shop and premises on West High Street – one of the sweetest smelling buildings in the town - approaching capacity.

The expanded Donaldson team, who have owned the business for 35 years, will turn their attention to the fortunate dilemma of how to meet demand for its tablet, fudge and traditional boiled sweets.

“Kim worked in the shop when she was at school. She is vivacious, intelligent and hard working. She will be a huge asset to the business. Where she takes the business now, who knows, there are no limits,” said co-owner, Graham Donaldson.

“When we took over the business the previous owners were looking to retire and gave me a huge amount of support. Now, the distribution is right across the whole of the UK and when people are going abroad to visit family and friends they get requests to bring our hand made Scottish Treats.

“In terms of the future, we have a slight issue in that we are beginning to get to capacity at our present unit but it is not insurmountable. You don’t want 2 or 3 sites because it becomes difficult but there are options we can look at.”

The everlasting appeal of Scottish sweets

The Donaldsons receive regular letters from distant continents with Scottish ex-pats, in particular, asking for sweets to be sent by post.

A few years ago, they were also visited, in the store, by the Great Grandson of the founders, Gordon Durward, who paid a nostalgic visit to Crieff.

“The good thing about being in this business is that people are unlikely to stop loving sweets! Sending our butter tablet across the world isn’t really viable, though, because of transport costs,” smiled Mr Donaldson.

“What we are selling, really, is tradition and heritage. Our Soor Plooms and Sherbet Strawberries and Old Favourites, these boiled sweets go back hundreds of years and people still want them.”

Wife and co-owner Caroline, a former pastry chef, agrees that some recipes stand the test of time.

“Over the years we have seen a variety of different flavours becoming popular and then falling away again. Chocolate and chilli was a big thing for about 18 months then dropped again. That said, the Isle of Skye Sea Salt Tablet is not far behind sales of our traditional butter tablet now.”

Centenary Competition

To honour the 100th anniversary, the owners are asking customers to write to them or take photos wherever they see their sweets on their travels, with a hamper and a 12-year-old Aberfeldy malt up for grabs.

Take part, here: www.scottishsweets.co.uk/competitions/