For the second year running, the overall winner of the Scottish Bread Championship triumphed with a loaf made from Scotland The Bread’s heritage flour.
Wild Hearth Bakery’s wholemeal sourdough loaf was in one of the most popular of the seven categories, ‘Bread from Scottish-Grown Flour’. The Supreme Champion award crowned the Perthshire-based bakery’s haul of three golds and two silvers.
Reserve Champions Company Bakery also took their prize with a sourdough loaf.
In total, 16 bakers lined up over 50 entries, from which the panel of 11 judges presented 9 gold, 18 silver and 7 bronze medals.
The third Scottish Bread Championship prize-giving was held on the 20th June at the Royal Highland Show. The Championship is run by The Royal Highland and Agricultural Society of Scotland in association with Scottish Food Guide and Scotland The Bread.
Real Bread Campaign co-founders Chris Young and Andrew Whitley are key supporters of the Championship, as the only national awards to limit entries to Real Bread as defined by the Real Bread Campaign (i.e. made without any artificial additives).
Andrew Whitley (Scotland The Bread co-founder) moderates the judging panel alongside Wendy Barrie of Scottish Food Guide. Andrew began the day with a classroom session for the judges on fair assessment and evaluation of the categories. Chris Young sits on the judging panel, joined this year by:
- Pam Brunton, co-owner of Inver restaurant
- Ian Campbell, baker at Campbell’s Bakery
- Gerry Danby, founder of Artisan Food Law
- Neil Forbes, chef / director of Café St. Honoré
- Kate Henderson, partner in Henderson’s of Edinburgh
- Professor Jennie Macdiarmi, University of Aberdeen
- Celia Nyssens, policy officer and Scotland’s Food Atlas lead editor at Nourish Scotland
- Maria Scholten, The Gaia Foundation
- Jock Sharp, baker and co-owner of Woodlea Stables
- Mike Shaw, miller at Golspie Mill
Find the full list of awards on the Royal Highland Show’s website.
The Scottish Bread Championship is open to professional and amateur bakers, and will re-open for entries in spring 2020.
