COVID-19 UPDATE – Closure

We have kept Falkirk Business Hub open for as long as possible, however due to the unfolding situation with Coronavirus (COVID-19), we have taken the difficult decision to close Falkirk Business Hub as of 6pm this evening.


This closure affects the main reception, HubLounge area and all meeting rooms.

All tenants will still have 24-hour access to their offices.

There will be a cleaning services during the closure complying with all government advice on COVID-19.

The building will continue to be monitored remotely on CCTV and we have 24 hour alarm service.


Going forward Royal Mail services to the Hub will be uplifted directly from the sorting office and mail will be placed into tenant offices.

If tenants have arranged for items to be delivered to the Hub, please make arrangements with the delivery company to collect your items or have them redirected to an alternative address.

All mail and parcels that are currently at reception will be transferred into tenant offices today.


Please do not hesitate to email and with any queries. 

We will continue to provide updates when possible via our Social Media channels or visit which will be regularly updated.


We have emailed a detailed document provided by Forth Valley Chamber of Commerce to all tenants that details all support available and information known.  We will continue to circulate information as we find out and would ask if any tenant has further information please share with us and it will be circulated. 

If there is any further information of support that the Hub or Bellair can provide please get in touch.  

Thank you for your understanding during this unprecedented and uncertain time.

COVID-19 UPDATE – Opening Hours

Due to the ongoing Coronavirus situation we have taken the decision to reduce our opening hours for the foreseeable future. ⏰

With immediate effect our opening hours will be as follows:

Monday–Friday: 8.00am to 6.00pm

Saturday: 9.00am to 1.00pm

Sunday: Closed

Thank you for your understanding during this unprecedented and uncertain time.


In line with The Scottish Government guidance, the Hub remains open and business continues as normal with the health and wellbeing of everyone at Falkirk Business Hub being of paramount importance.   We understand staff, tenants and visitors will be concerned about COVID-19 and can assure you that we are monitoring the situation very closely.

There have been no confirmed cases of COVID-19 at the Hub and we continue to ensure the importance of maintaining good hygiene throughout the building.  In addition to practicing preventative measures to reduce the spread of germs within our facilities, we have altered our standard cleaning routine to apply antibacterial products to all surfaces and high touch areas.  This includes the reception area, all meeting rooms and the HubLounge desks. 

We remain vigilant in upholding these practices and will take additional precautions as recommended by the World Health Organization and Scottish Government as outlined in the below links: 

We’re continuing to review daily updates from Scottish Government, NHS and other relevant agencies, enabling us to act safely, correctly and in a timely manner to any changes in the situation. If any staff member are currently affected by COVID-19 (even if only self-isolation) please advise the Hub management as soon as possible in order that we can review our policies moving forward. 

We would ask that all tenants refrain from taking cleaning supplies and toilet paper from the Hub as this will severely hamper our ability to provide a safe working environment for all.

For the latest information, please follow our Social Media channels or visit which will be regularly updated.

Thank you for your understanding during these unprecedented times.

Falkirk Business Club at The Hub!

At the tail end of last year we decided to become partners of the Falkirk Business Club. Launching across the Forth Valley in 2020, the Business Club will help small business owners grow their businesses through training and support.

Over 12 monthly sessions, they will teach you the fundamentals of growing your business in a practical way that you can immediately apply to your business. And there is time set aside for you to discuss your particular challenges and make full use of the expert course leader.

Kenith Munro, our Centre Manager, says: “We are not just about providing business space in a variety of flexible ways, but we also pride ourselves in supporting our tenants’ businesses. We are delighted to partner with the Business Club, and for them to use our creative space to develop their offering.”

The Launch

Our management and marketing team attended the Launch Event of the Business Club at Forth Valley College’s new campus in Falkirk. They really enjoyed the evening and hearing from Ken Thomson OBE (Forth Valley College), Jamie Hepburn MSP, Karen Somerville (Angels’ Share Glass) and Neil Bradbrook; the founder of the Business Club. It was also great for them to network with other local businesses and organisations.

First Session

The first session was held in our Seminar Room and focused on business plans. We look forward to seeing more updates from the Business Club as the months go on. Kenith says: “It excites us to collaborate with multiple sectors within the local business community. Our aim is to provide a facility where people can meet, work and create in an environment that stimulates growth, success and overall well-being.”

If you’d like more information visit:

Exciting News!

Exciting news! 

At Falkirk Business Hub we are always delighted to celebrate the success of our tenants and share positive news stories. It’s very exciting news that our tenant, Logicalware has been acquired by Puzzel, a leading European Contact Center as a Service (CCaaS) provider. 🧩 

Logicalware is based within Falkirk Business Hub but has customers across the UK, US and Australia. Logicalware’s best-in-class suite of customer service software solutions allow agents to efficiently and cost-effectively manage their customer support services. Logicalware will be merged with Puzzel further strengthening its CCaaS offering by providing users an omni-channel end-to-end view of each customer interaction and enhancing customer service workflow efficiencies and automation.

“Puzzel has a superb omni-channel contact centre solution, which is gaining significant scale across key European markets, and supported by strong customer advocacy,” said Jamie MacSween, CEO of Logicalware. “The entire team at Logicalware is looking forward to being a part of this continued growth and joining the Puzzel organization.”

Børge Astrup, CEO of Puzzel, stated, “This acquisition allows Puzzel to expand its presence in the U.K. market, while adding new capabilities that will help our global customer base more efficiently orchestrate their internal processes and workflows. The strength of Logicalware’s comprehensive ticketing and automation solution suite, intuitive user interface and blue-chip customer base is highly complementary to Puzzel’s existing solution. We believe these tools will be valued by many of our existing customers and new clients, as we continue to broaden the value proposition of our omni-channel cloud contact center software.”

The acquisition was made possible with the support of Puzzel’s owner, the global investment firm Marlin Equity Partners (“Marlin”). “In Logicalware, we saw a business with a scalable and flexible software product offering designed to support organizations of all sizes,” said Mike Wilkinson, a vice president at Marlin. “The company has highly supportive blue-chip customers that underscore the strength and effectiveness of Logicalware’s tools for customer engagement. We look forward to working with the management team to integrate Logicalware into Puzzel’s holistic solution and introduce new functionality to Puzzel’s existing customer base.”

For more information, please visit

Congratulations to all involved! #MeetWorkCreate 

Valentine’s meal ideas from our tenant, WW!

Are you planning on cooking a loved one a meal over this Valentine’s weekend? Here are some delicious and nutritious recipes from WW!

Starter Recipes!

Seared scallops with pea puree & Parma ham crisps

SmartPoints® value per serving

Total Time: 20 min

Prep : 5 min

Cook: 15 min

Serves: 4

Difficulty: Easy

This special starter is just the thing to kick off a fantastic dinner party


Peas, fresh or frozen (250 g)

Half Fat Crème Frâiche (2 tablespoons, level)

Mint, Fresh (3 sprig(s), leaves picked and finely chopped)

Parma Ham (2 slice(s), thin , halved vertically)

Calorie controlled cooking spray (4 sprays)

Scallops, Raw (200 g, (4 x 50g) coral removed)

Pea shoots (50 g)


1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Cook the peas in a pan of boiling water for 3-4 minutes, then drain and refresh under cold running water. Reserve a handful to garnish, then whizz the rest in a blender or food processor with the crème fraîche and mint until you have a coarse purée. Season to taste, then set aside and keep warm.2. Meanwhile, put the Parma ham on a baking sheet and bake for 5 minutes, or until crisp.3. Mist a nonstick frying pan with cooking spray and heat over a medium-high heat. Season the scallops and sear for 2-3 minutes until golden, turning once.4. Divide the pea purée between small plates, top with a scallop and Parma ham crisp, then serve garnished with the reserved peas and pea shoots.

Mushroom bruschetta

SmartPoints® value per serving

Total Time: 15 min

Prep: 10 min

Cook: 5 min

Serves: 4

Difficulty: Easy

Ditch basic tomato-and-basil flavours in favour of this seasonal twist on the classic


Olive Oil (2 teaspoons)

Garlic (1 clove(s), crushed)

Mushrooms (400 g, mixed, thickly sliced)

Thyme, Fresh (2 teaspoons, plus extra sprigs to serve)

Sourdough Bread (4 servings, (4 x 50g))

Goat’s Cheese (60 g)


1. Heat the oil in a large frying pan set over a medium heat. Cook the garlic, stirring, for 30 seconds.2. Add the mixed mushrooms and cook, stirring, for 4 minutes or until softened and any liquid has evaporated. Stir through the thyme leaves and season to taste.3. Meanwhile, toast the bread until deeply golden. Top each slice with a quarter of the mushroom mixture and crumble over the goat’s cheese. Season and serve with the extra thyme sprigs scattered over the top.

Notes For even more flavour, spread ½ tbsp reduced-fat green pesto over each slice of toast for 1 extra SmartPoint per toast.

Tasty Mains!

Sri Lankan-style kotu roti

SmartPoints® value per serving

Total Time: 45 min

Prep: 20 min

Cook: 25 min

Serves: 2

Difficulty: Easy

Kotu roti is a popular street food all over Sri Lanka that mixes pieces of flatbread with vegetables, spices, chicken and eggs. Use a hot curry powder if you like it extra-spicy.


Vegetable Oil (2 teaspoons)

Garlic (3 cloves)

Root Ginger 20 g

Onion (1 large)

Tomato (1 large)

Curry Powder (1 tablespoon)

Ground Cumin (1 teaspoon, level)

Soy Sauce (1 tablespoon)

Curry Leaves, fresh (12 g)

Carrots, raw (2 medium)

Leek (2 medium)

Cabbage (250 g)

WW Wholemeal Wraps (1 individual)

Chicken breast, skinless, grilled 200 g

Egg, whole, raw (1 large)

Coriander, fresh (4 tablespoons)

Lemon(s) (1 medium)


1. Put the oil in a large nonstick wok or frying pan with 250ml water and set over a medium-high heat. Add the garlic, ginger, onion and tomato and cook for 5 minutes until the onions are soft and the mixture becomes sauce-like.2. Add the curry powder, cumin, soy sauce and curry leaves, and fry for another 2 minutes.3. Add the carrots, leeks and cabbage, stir-frying for 10 minutes until the veg is almost tender – if it starts to stick or look dry, add a splash of water to the wok.4. Add the WW Wrap, chicken and the beaten egg and cook for 5 minutes, or until the egg sets around the veg and the wrap softens a little. Stir through the coriander and season to taste, then serve with the lemon wedges.

Notes: Add extra protein with a second egg. The SmartPointswill be 8 for Green 4 for Blue & 4 for Purple.

Prawn & chilli linguine

SmartPoints® value per serving

Total Time: 22 min

Prep: 10 min

Cook: 12 min

Serves: 2

Difficulty: Easy


Wholewheat Pasta, dry (100 g, linguine)

Courgette (300 g, spiralised)

Garlic (3 clove(s), thinly sliced)

Olive Oil (1 tablespoon)

Chilli, Green or Red (1 individual, deseeded and sliced)

Chilli flakes (2 pinch)

Tomato (200 g, diced)

Lemon(s) (1 medium, juice of)

Prawns, Raw (200 g, peeled and deveined)


1. Bring a large pan of water to a boil, add the linguine and cook to pack instructions. Add the spiralised courgette to the pan for the final 1 minute of cooking time. Drain well.2. Meanwhile heat a large frying pan over a medium heat. Add the garlic, oil, fresh chilli and chilli flakes, tomatoes and lemon juice and cook, stirring, for 5 minutes, or until the tomatoes have softened. Add the prawns to the pan and cook for a further 3 minutes, until they’re pink and cooked through. Season to taste.3. Add the linguine and courgette to the pan and toss through the sauce to coat. Serve immediately.

Notes: If you can’t find spiralised courgette in the shops, and don’t have a spiraliser to hand, use a julienne peeler to create thin, spaghetti-like strands of courgette.

And for Dessert!! 🍫

Hot chocolate puddings

SmartPoints® value per serving

Total Time: 22 min

Prep: 10 min

Cook: 12 min

Serves: 4

Difficulty: Easy

These heavenly little puds are a real treat for chocolate lovers, and also make a brilliant dinner party dessert


Calorie controlled cooking spray (4 sprays)

Caster Sugar 40 g

White Self Raising Flour 80 g

Cocoa Powder (2 tablespoons, level)

Egg, whole, raw (2 medium, raw, lightly beaten)

Skimmed Milk (4 tablespoons)

Sunflower Oil (4 teaspoons)

White Chocolate (40 g, grated)


1. Preheat the over to 190°C, fan 170°C, gas mark mark 5. Mist 4 x 100ml ramekins with the cooking spray to coat.2. Put the sugar in a mixing bowl and sift in the flour and cocoa powder. Make a well in the centre, then beat in the eggs, milk and oil to make a smooth batter.3. Spoon the batter between the ramekins and bake for 12 minutes, until risen and just firm. Sprinkle over the white chocolate and serve.

Flourless chocolate cake

SmartPoints® value per serving

Total Time: 1 hr 10 min

Prep: 30 min

Cook: 40 min

Serves: 12

Difficulty: Moderate

This decadent flourless creation is a healthier alternative to your standard chocolate cake, and sure to satisfy. Plus, it’s gloriously gluten-free, so it’s a brilliant option for any gathering, as everyone can enjoy it


Calorie controlled cooking spray (4 sprays)

Cocoa Powder (3 tablespoons, level)

Dark Chocolate (85 g)

Butter (15 g, unsalted)

Half Fat Crème Frâiche (120 g)

Egg yolk, raw (3 medium, large)

Granulated sugar 165 g

Vanilla Extract (1½ teaspoons, level)

Ground Almonds 65 g

Egg white(s), raw (5 individual, large)

Salt ¼ teaspoons

Icing Sugar (2 teaspoons, level)

Raspberries 125 g, fresh, to serve


1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist a 23cm springform cake tin with cooking spray and dust the base and sides with 1 tbsp of the cocoa powder.2. Put the chocolate and butter in a microwave-safe bowl. Cover and microwave on high for 1 minute until melted. Stir until combined, then set aside to cool.3. Sift the remaining cocoa powder into a small bowl, add the crème fraîche and mix until smooth and combined. Set aside.4. Put the egg yolks and 65g of the granulated sugar in a medium bowl. Beat using a hand-held electric whisk until pale and creamy. Add the chocolate mixture and vanilla extract, then beat until smooth. Fold in the crème fraîche mixture until smooth and combined, then fold in the ground almonds.5. In a separate bowl, whisk together the egg whites and salt until soft peaks form. Gradually add the remaining granulated sugar, 2 tbsp at a time, until combined, then beat for a final 2 minutes until you have a thick, glossy meringue.6. Gently fold one-third of the meringue into the chocolate and almond mixture. Repeat with the remaining meringue until combined. Transfer to the prepared cake tin and smooth the surface with a spatula. Bake for 40 minutes until a skewer inserted into the centre of the cake comes out clean.7. Allow the cake to cool completely in the tin – this will take approximately 1 hour. Gently release the cake from the tin, transfer to a cake stand and dust over the icing sugar. Serve with the fresh raspberries scattered over the top.

Find out more about WW Meetings in Falkirk Business Hub:–ww-studio—falkirk-business-hub-falkirk-stirlingshire

Events at the Hub!

2020 has already been a busy year!

It may only be January but there is already a great buzz around the Hub. We have three new events happening within our premises. All three of these events are completely different and we love the diversity they bring to our business community. You can find out more about the events below and there is still time to sign up for two of them!

Creative Writing Course for Dyslexic Individuals!

Iain McKinnon, a published author, offered 8 places to dyslexic people to learn more about writing novels. Iain was written off at school as it wasn’t until he was 33 years of age that he was identified as being dyslexic. This is why Iain is running a Creative Writing workshop for fellow dyslexics in conjunction with Dyslexia Scotland at Falkirk Business Hub.

Falkirk Business Club @ The Hub

Launching across the Forth Valley in 2020, the Business Club will help small business owners grow their businesses through training and support.
Over 12 monthly sessions, they will teach you the fundamentals of growing your business in a practical way that you can immediately apply to your business. And there is time set aside for you to discuss your particular challenges and make full use of the expert course leader.

The Falkirk Business Club will commence in February 2020 and will be held at Falkirk Business Hub but hosted by Business Club Scot. To join please follow this link:

Gravitate HR invites you to attend their latest informal Lunchtime Seminar on Tuesday 11th February 2020 at Falkirk Business Hub.

This lunchtime seminar will be an interactive session where they will discuss ways that employers can get ahead when it comes to mental health and wellbeing in the workplace rather than always playing catch-up. It is set to be a very thought-provoking afternoon so make sure you book your tickets now if you’d like to join them at this session.

A complimentary lunch will be also be provided. If you have any specific dietary requirements, please let the team know by emailing by Tuesday 4th February 2020.

Find out more about hosting an event at Falkirk Business Hub by emailing

Reflecting on 2019!

2019 was a busy and exciting year at Falkirk Business Hub! As many of you know our business motto is #MeetWorkCreate, and we certainly did that this year!

#Meet our new tenants!

We welcomed EIGHT new tenants in our office facilities over the course of the year; ABO Wind UK Ltd, Graham + Sibbald, Karen Campbell Counselling, Focis Ltd, ESJ Restaurants Ltd, Pertemps, Iain Lowe Wealth Management Ltd and C. Wilson Therapies Ltd! It’s great to see our community grow and to have such a great variety of tenants within our premises. We also worked with local 17 Degrees Magazine to promote our tenants across the Forth Valley in their quarterly publication. 

#Work was completed on our Hublounge!

We renovated our Hublounge and Ground Floor Meeting Rooms in 2019. Our coworkers and meeting room users enjoy working in the modern and comfortable environment.

#Create a community!

We announced a new charity partner in September – Maggie’s Forth Valley! And so far we have worked with them on some inspiring initiatives and raised a significant amount of funds. In November Bellair, owner of Falkirk Business Hub worked with the team at Maggie’s to launch the Founding1000 business initiative and helped to get more companies on board. Falkirk Business Hub pledged to be one of the Founding1000. This means we will raise a £1,000 in 2020 for Maggie’s. We also supported their Elf Run in December and our owner raised over £1,400 running in his elf costume! To end the year on a fantastic note we raised £200 at our Tenants Christmas Lunch in our raffle for the centre. Here’s to continued collaboration with our charity partner in 2020!


We already have some exciting things planned for 2020! We will be welcoming a new Falkirk Business Club in our premises, supporting Dyslexia Scotland’s Creative Writing Course and welcoming even more new tenants!

If you’d look more information about how you can join our vibrant business community please email

Getting Into the Christmas Spirit! 🎄

It was great to see so many FBH tenants join us at our Annual Tenant Christmas Lunch yesterday! The delicious hot food was provided by the Finnegans team and everyone certainly enjoyed their lunch!


The team from WW handed out goodie bags to all attendees, a lovely gesture! The goodie bag had some yummy WW treats and information about class times within Falkirk Business Hub!


We also had a raffle to raise funds for our Charity Partner, Maggie’s Forth Valley. Thanks again to Key for donating the Gin Fish Bowl which was won by Iain Lowe Wealth Management and the Christmas Hamper which was won by Thomas Docherty Solicitors! Also thanks to Active Office for the biscuits which were won by Ruth from Difference Corporation! Difference Corporation are based in our HubLounge!

Also, a huge thank you to everyone who bought tickets, we managed to raise £200 for Maggie’s! A great way to give back at Christmas time.


The Launch of Founding1000!

What is Founding1000?

Founding1000 is a great way for local companies to support Maggie’s Forth Valley by either paying a one-off donation of £1,000 or encouraging staff and customers to raise £1,000 over the course of a year.  

Founding1000 was launched on Friday 22nd November at a business breakfast event at Maggie’s Forth Valley. The event was hosted by Colin Campbell, Managing Director of Bellair (Scotland) Limited. 50 companies came to hear about the new initiative and to see the remarkable Centre. On the day 12 companies signed up to be part of Founding1000 knowing that £1,000 supports a care package for someone in need.

New Founding1000 members include Antonine Investments, Firth Electrical, Falkirk Football Club, PMP Plc, Jarvie Group, Xtreme Karting, Logical Ware, Forth Valley Chamber and the Stirling Innovation Centre with more pledges coming in! As well as a Founding1000 logo, members also benefit from access to Maggie’s Cancer in the Workplace workshops and events in the centre.  

Cristina Pouso, Centre Fundraising Manager at Maggie’s Forth Valley said: “I’d like to say a huge thank you to Bellair (Scotland) Limited and Falkirk Business Hub for supporting Maggie’s and really getting behind our Founding1000 business initiative. Coming on board as the inaugural member to Founding1000 is a significant commitment.  As one of our key corporate partners they have already done so much to support our centre”.

Colin Campbell from Bellair (Scotland) Limited said: “Bellair and Falkirk Business Hub are delighted to have partnered with Maggie’s Forth Valley as our new charity partner and have committed to funding the centre’s running cost for a day a year going forward. As well as this we decided to become their first Founding1000 and work with the team at Maggie’s to launch the business initiative and get more companies to get on board”. 

Maggie’s relies on voluntary donations to support and grow its network of Centres and to develop its unique, high quality programme of support. The charity’s aim is to make the biggest difference possible to people living with cancer and their family and friends. Maggie’s offers free practical and emotional support for all people living with cancer, and their family and friends. Built in the grounds of specialist NHS cancer hospitals, Maggie’s Centres are warm and welcoming places, with qualified professionals on hand to offer a programme of support that has been shown to improve physical and emotional wellbeing.

To find out more about Maggie’s Forth Valley and to see how the Centre supports people living with cancer in our area please visit the Centre at Maggie’s Forth Valley, The Nina Barough Building, Off Quintinshill Drive, Larbert, FK5 4SG or get in touch with Cristina on