Who can cook the world’s best tattie scone, a must for many to accompany any Scottish breakfast?

The challenge is being set for competitors taking part in the 2016 World Tattie Scone Championship, being hosted in Forres in June.

BBC Masterchef semi-finalist Darren Sivewright and David Gow from award winning Bakery Harry Gow are to judge the competition which is being held during Piping At Forres, the European Pipe Band Championships.

The pair launched the event in Forres, urgin people to enter to take part.

The aim of the competition, now in it is 4th year, is to make a tattie scone using a set recipe with mashed Albert Bartlett Rooster potatoes and Carr’s flour plus the competing chef’s ‘magic’ ingredient.

The tastiest and most imaginative scone will win a trophy donated by the host, the Oakwood Cookery School, Elgin, and the accolade of the World’s Tastiest Albert Bartlett Tattie Scone Maker 2016.

This year there will be a special prize for the best original scone in memory of the late David Urquhart, who was a Director of Forres Events Ltd, the company that runs Piping At Forres.

David had the idea of the world tattie scone championship and was a huge supporter of the event.

Regular contenders are the Lord Lieutenant of Moray, Lt Col Grenville Johnston and Angus Robertson MP.

Places are limited and therefore all completed forms will be entered into a draw for a place.  Those successful in gaining a place will be informed by email on 20 June.

There is no fee to enter the Tattie Scone Championships and children from age 13 upwards are welcome to enter the competition.
The recipe and principal ingredients will be provided by sponsors Albert Bartlett and Carr’s flour but contestants are invited to bring their own ‘special ingredient’ – but they are warned there is to be no alcohol.

The tattie scone competition is run by local businesswoman Elaine Sutherland from the Oakwood Cookery school near Elgin.

The 2015 title was won by Cardiff-born, Senior Aircraftman Sam May from Catering Squadron, RAF Lossiemouth, with his ‘Taffies’ Tattie Scone with smoked bacon and smoked Dorset cheese as his ingredient.

Second was Norma Breathet a farmer from just outside Nairn with the ‘Lorne pipe’ using Lorne sausage and carmelised chutney.
Third was Elgin High School Teacher Ross Tyrbis with his ‘KFT Kentucky Fried Tattie’ scone using mixed herbs and spices.

Elaine, who spends hours peeling 20 kg of potatoes the night before the competition, said: “This is great fun and gets better and more competitive every year.   We are delighted to have David and Darren help to judge the competition which will add to the fun.”

Paul Bush OBE, VisitScotland’s Director of Events, said: “Piping At Forres, the European Pipe Band Championships, is a staple on the Scottish events calendar and is a terrific occasion for families, with something for everyone.

“The annual World Tattie Scone Championship ensures the event has special significance for imaginative foodies and we look forward to seeing which recipe walks away with this year’s title.”

Those wishing to register for the opportunity to compete in the tattie scone championships should download a form from the Piping At Forres website – www.pipingatforres.com – and email it to Elaine Sutherland onelaine@riversidekitchens.co.uk.

There is also a Facebook page: tattiesconechampionship.
The competition, and piping contest, sponsored by Benromach Speyside Single Malt Scotch Whisky, takes place on Saturday, 25 June.

Entry forms are now available online at www.pipingatforres.com for those wishing to take part.

The European Pipe Band Championships are the only championships of the five “major” championships run by the Royal Scottish Pipe Band Association (RSPBA) to take place in the north of Scotland.
It is organised by Forres Events Ltd, a not for profit company, established in 2012 by six Forres-based businessmen and women who wished to bring an economic benefit to the local economy and to show case what Forres and Moray has to offer.

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