Scottish Bread Championships 2018 open for entries
Run in association with Scotland The Bread and The Scottish Food Guide as part of the Royal Highland Show, the competition is open for a second year to both professional and amateur bakers, including children.
Bakers are invited to submit paper entries by 19 May, or enter online by 26 May in the following categories:
- Sourdough
- Made using flour milled from Scottish-grown grain
- Traditional or ancient Scottish recipe
- Excelling in nutritional quality
- Scottish ‘plain loaf’ (the tall batched one)
- Gluten free
- Certified organic
The judging panel, led by Bread Matters founder and Real Bread Campaign co-founder Andrew Whitley, includes: Chefs Fred Berkmiller, Pam Bruton and Neil Forbes; Artisan Food Law founder Gerry Danby; food writer Sue Lawrence; public health nutritionist Dr. Jennie Macdiarmid; MSc in gastronomy lecturer Charlotte Mayberly; and Real Bread Campaign coordinator Chris Young.
All loaves must be Real Bread (ie made without any so-called processing aids or other artificial additives) and delivered to the Royal Highland Centre, Ingliston, on the morning of Tuesday 19 June. Winners will be announced at the Royal Highland Show on the afternoon of 21 June.
Fees per entry are: £2 children, £4 (RHASS members) (£5 everyone else)
Published Tuesday 10 April 2018
Real Bread Campaign: The Real Bread Campaign finds and shares ways to make bread better for us, better for our communities and better for the planet. Whether your interest is local food, community-focussed small enterprises, honest labelling, therapeutic baking, or simply tasty toast, everyone is invited to become a Campaign supporter.
