Frying pans at the ready – registration is now open for those wanting to put their skills to the test in the World Tattie Scone Competition.

The competition, which will be held at Piping at Forres, will see participants from around the globe battle it out to produce the best tattie scones and win the accolade of World’s Tastiest Tattie Scone Maker.

Using only a set recipe – with mashed potatoes and flour – and their own special ingredient, the competitors will then try to create the tastiest scone they can, with the most delicious and imaginative chosen as the winner by this year’s judges, BBC journalist Jackie O’Brien and David Gow of Harry Gow Bakers.

The judges check out the competitors. Picture: Piping at Forres

Now in its fifth year, the event is run by Elaine Sutherland of Oakwood Cookery School in Elgin. She explains what the judges will be looking for: “Over the years we have seen anything and everything from people using prawns to raspberries.

“This year, we expect no less from the competitors. It’s such a lot of fun. There are those who take it very seriously and have practised and practised and there are those who just register and have a giggle with it, and ultimately that’s what it’s about.

“It’s great as each year we have people who are seasoned chefs or cooks and those who have barely set foot in the kitchen. That’s what makes the contest so brilliant – you never know who is going to scoop the accolade. It might just be that the winning tattie scone is just so innovative, there is no choice but to choose that one, or it may be that it’s a fairly basic recipe, but it’s cooked to perfection.”

She went on to add a tip for those who enter, saying that a perfectly cooked tattie scone should be “tasty, firm and floury”.

The winning tattie scone at last year’s competition was created by Nichola Smith with her surprise key ingredient being raspberries.

Places in the contest are limited and all completed forms will be entered into a draw for a place. Those successful in gaining a spot with be informed by email on the 19th June.

There is no fee to enter the Tattie Scone Championships which are supported by Carr’s Flour and Albert Bartlett potatoes other than paying for entry to Piping At Forres and participants can be aged 13 upwards.

The recipe and principal ingredients are provided but contestants are invited to bring their own ‘special ingredient’ – which they are warned can’t be alcohol.

The competition will be held as part of the exciting Piping at Forres, which returns to Grant Park on the 24th of June.

 

The event not only includes world class piping and Highland dancing but also has a food and drink village, a craft and retail village, bars and family attractions such as funfairs and new for this year’s event, an interactive science tent.

Visitors can even try their hand at the pipes and drums themselves.

 

• To enter for the Tattie Scone competition please visit www.pipingatforres.com/tattieworlds

 

About The Author

Sean Murphy

Driven by a passion for all things drinks-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over 10 years advising customers from all over the world on the wonders of our national drink. Recently, his first book was published. Dubbed Gin Galore, it explores Scotland's best gins and the stories behind those that make them.

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