Mark McCulloch steps up to lead BaxterStorey Scotland

We’re excited to share that Mark McCulloch has been appointed Managing Director for Scotland, marking the next step in his 15-year journey in our business.

We caught up with Mark to talk about his career so far, his passion for Scotland’s food scene, and what’s next in his new role.

What does this new role mean to you?

I’ve been part of the Scotland team for 15 years; the business is very much part of my DNA. I’ve been lucky to grow my career here thanks to the support of great mentors and colleagues. I’m excited to help lead the next chapter of our journey here in Scotland and continue the growth of our business led by our fantastic team.

What’s one thing you’re really excited about in your new role?

I’m all about people and food – get the people right, and the hospitality and food follow. Off the back of our most successful year yet, it’s about building on those strong foundations. We’ve got an incredible larder, some of the friendliest cities, and a real opportunity to invest back into local economies, create jobs, and keep that cycle going.

Tell us about your career journey?

I joined BaxterStorey at the age of 24 and have progressed through a few leadership roles, most recently as Regional Director.

The highlight for me is that I’ve had the privilege of working with some incredible people and seen them flourish. Sam Smith was hospitality assistant and is now an ops manager, Jemma Brown started as an assistant manager and is now an account manager, Holly Blair moved from hospitality manager to account manager, and Stuart Aitken started as a chef manager and is now our head of food. The rest of the team have similar journeys. The best moments have never been about one person; they happen when the team comes together – and together, we’re unstoppable.

How would your team describe you in three words?

Great at karaoke!

What is your focus for BaxterStorey Scotland?

BaxterStorey Scotland is a hugely successful business, a thriving £49m operation with over 1000 awesome team members, across sectors including business and industry, higher education and finance. I want to continue this growth while supporting our teams and strengthening the partnerships that make our business what it is today. Championing Scotland’s incredible produce and the people behind it will remain a big part of that.

Scotland is full of hidden gems – any favourite local suppliers or spots you think deserve a shoutout?

Scotland has one of the best natural larders in the world and we’re incredibly proud to work with so many fantastic regional suppliers and food heroes, from Mossgiel Organic Farm to Mungoswells. We want to keep building those relationships while developing our people and delivering great hospitality for our clients and customers.

Working in hospitality you must be a keen foodie. What’s your favourite traditional Scottish dish/tipple to enjoy at the end of a working day?

For a tipple, it’s got to be a single malt – who doesn’t love that?

When it comes to food, I love dishes that tell a story. One of my favourites is Lorne sausage from the butcher my Granny bought it from for 40 years, and I still buy it now. The smell and taste instantly take me back to childhood – that’s the magic of food, and why it’s so powerful for us in hospitality.

What do you do to unwind outside of work?
You won’t expect this one! I play championship Monopoly once a month.

My escape is running; I completed a half marathon last year. And nothing beats being silly and having fun with my kids.