SCOTTISH BREAD CHAMPIONSHIP 2018 SCHEDULE - Royal Highland Show
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THE ROYAL HIGHLAND AND AGRICULTURAL SOCIETY OF SCOTLAND
SCOTTISH BREAD
CHAMPIONSHIP
2018 SCHEDULE
ENTRIES ACCEPTED UNTIL
19TH MAY (PAPER)
26TH MAY (ONLINE)
In association with
Scotland The Bread and The Scottish Food Guide
Royal Highland Show Scottish Bread Championship Schedule 2018 Page 1
THE ROYAL HIGHLAND AND AGRICULTURAL SOCIETY OF SCOTLAND PLEASE PRINT CLEARLY or TYPE: Exhibitors are solely responsible for the accuracy, eligibility and legibility of their entries. Judging Times 14:00hrs on Tuesday 19 June 2018 Two loaves of each Bread entry, must be delivered before 12:00hrs on Tuesday 19 June 2018 to the Scottish Bread Championships in the south west corner inside Scotland’s Larder Live! Accessed through Gate 5 at the Royal Highland Centre, Ingliston, EH28 8NB Judges Fred Berkmiller Chef Patron of award-winning L’Escargot Bleu and L’Escargot Blanc in Edinburgh, Fred was a CIS Chef of the Year 2016 finalist, won Food Pioneer at the Scotland Food & Drink Excellence Awards 2016, and is a Member of the Slow Food Chefs' Alliance. Pam Brunton Pam is chef and co-owner of Inver in Argyll & Bute, AA Scottish Restaurant of the Year 2016. Inver’s renowned sourdough features throughout the menu and is sold on-site. Gerry Danby Founder of Artisan Food Law, Gerry is a lawyer committed to supporting artisanal food businesses. He has been director of Slow Food International and director and chair of Slow Food UK. Neil Forbes Chef/Director of Edinburgh’s Cafe St Honoré; CIS Chef of the Year 2014; SRA Scottish Chef of the Year 2011; Slow Food Chefs’ Alliance member. Neil is known for his commitment to seasonal Scottish ingredients, and his kitchen’s daily sourdough. Sue Lawrence SL is a food writer, specialising in Scottish food and baking – and also a broadcaster and novelist Dr Jennie Macdiarmid Jennie is a senior research fellow in the Public Health Nutrition Research group at the Rowett Institute of Nutrition and Health, University of Aberdeen. Charlotte Mayberly Co-creator of and lecturer for the Queen Margaret University MSc in Gastronomy – an interdisciplinary study of the production, culture, science and politics of food, Charlotte also runs FoodConnect.net Chris Young Real Bread Campaign coordinator since 2009, Chris co-wrote Knead to Know. He is also editor of London Food Link's ethical eating magazine The Jellied Eel. Panel Convenor Andrew Whitley, author of Bread Matters; co-founder of the Real Bread Campaign; founder of Bread Matters and Scotland The Bread. Andrew has campaigned for decades for a better quality of bread. Royal Highland Show Scottish Bread Championship Schedule 2018 Page 2
THE ROYAL HIGHLAND AND AGRICULTURAL SOCIETY OF SCOTLAND
Entry Fees
RHASS Members £4.00 per item entered; Non-Members £5 per item entered;
School pupils £2 per item entered.
Awards
Awards will be given for exhibits that reach a standard of excellence, based on Gold, Silver and Bronze, (i.e.
not 1st, 2nd and 3rd). There will be no limit on the number of Gold, Silver or Bronze awards which can be in any
class; awards may not be presented in a class should judges decide that none of the exhibits merit such.
The winners of awards will receive a certificate (both hard and electronic copy) that may be displayed on their
product, website, shop etc.
Awards Presentation Ceremony
A formal presentation of awards will take place in Scotland’s Larder Live! Cookery Theatre at approximately
16:00hrs on Thursday 21st June 2018, when the awards listed below will be presented to the winning
exhibitors. The Stewards will endeavour to inform these prize winners as soon as possible following the
judging on Tuesday 19 June 2018 using the contact numbers and email addresses supplied with entries.
Regulations:
1. Entries completed on paper forms obtainable from the Royal Highland Show will be accepted until
19th May 2018 or until 26th May 2018 when completing entry forms online. No entry will be
accepted by the Society unless accompanied by the appropriate entry fee.
2. Exhibitors are solely responsible for the accuracy and eligibility of their entries. The recording of an
entry or the organizers’ taking receipt of the exhibit, will not relieve the Exhibitor of this
responsibility for accuracy. The entry fee paid for an exhibit entered in a class for which it is not
eligible is not refundable.
3. The Society reserves the right to refuse, cancel, or prohibit the exhibition of entries from any
person under suspension by any Society.
4. Each exhibit must be, at the closing date for entry, the bona fide property of the Exhibitor in whose
name it is entered.
5. Substitution of entries will not be permitted after the closing date for entry.
6. If an entry is withdrawn, in writing, not later than 18th May the entry fee will be refunded.
7. The Society reserves the right to refuse any entries it may think fit to exclude, or to cancel any
entry made, or to prohibit the exhibition of any entry, or to cancel any prize or prizes awarded to
any exhibit in respect of which a valid protest has been lodged or which is found to have been
ineligible to compete.
8. In no case shall a prize be awarded unless a Judge deems the exhibit to have sufficient merit.
The Judges’ decision is final.
Royal Highland Show Scottish Bread Championship Schedule 2018 Page 3
THE ROYAL HIGHLAND AND AGRICULTURAL SOCIETY OF SCOTLAND
Classes for ‘Scottish Bread Championships’
1. Sourdough bread
2. Bread from Scottish-grown flour
3. A traditional or ancient Scottish recipe
4. A bread excelling in nutritional quality
5. A Scottish ‘plain loaf’ (the tall, batched one)
6. A gluten-free bread
7. Certified Organic bread
Judges will also award one Supreme Champion and one Reserve Champion.
Real Bread criteria for the Scottish Bread Championship
All entries must conform to the definition of the Real Bread Campaign’s basic definition: Real
Bread is made without the use of processing aids or any other artificial additives.
The only exceptions to the ‘no additives’ rule are the four 'fortificants' added to most flour
by law in the UK.
Guidance
Don't forget to check the labels of ingredients and any mixes you use, to make
sure that no additives or processing aids get into your dough that way.
In particular, flours and mixes may contain ascorbic acid or added enzymes, and
instant yeast usually contains additives.
Always read the label and, if necessary, check with the supplier or manufacturer.
Chemically-raised products, such as soda bread, are not eligible.
The following additional attributes deepen the quality of real bread.
Please include information about these features, on the Scottish Bread Championships Entry
Form, if your bread is:
Fermented slowly (for at least four hours), preferably in the presence of sourdough bacteria
Made using not only roller-milled white flour
Made from local flour
Made in one continuous process i.e. no part-baking or freezing of the dough
Made with a salt content (in line with FSS guidance) of 1% or less of the final product weight
Made from certified organic ingredients
Made in a small, independent bakery or at home
In addition to flour, water, salt and yeast/sourdough (which are the only necessary components of real
bread) natural food ingredients may be included as long as their presence does not contradict the criteria
for the category you are entering them for (such as ‘Scottish plain bread’).
Any natural food ingredients, such as seeds, nuts, cheese, milk, malt extract, herbs, oils, fats and
dried fruits, should be minimally processed and must themselves contain no artificial additives.
The full list of ingredients (not the recipe) must be submitted on each entry form.
Ingredients to be listed in descending order of weight.
Royal Highland Show Scottish Bread Championship Schedule 2018 Page 4
THE ROYAL HIGHLAND AND AGRICULTURAL SOCIETY OF SCOTLAND
Competition Rules:
1. Cut off time for receipt of exhibits is 12:00hrs on Tuesday 19th June 2018.
2. Two exhibits should be supplied for each entry; one for judging and the other for public display
thereafter.
3. Exhibits must be clearly identified on the entry form with the full postal address of the producer.
4. Prior to the Show, the Society will issue special labels to facilitate dispatch of exhibits to the Show.
5. All items are to be delivered, suitably wrapped for protection, to the Scottish Bread Championships
in the South West corner inside Scotland’s Larder Live! through GATE 5 at the Royal Highland
Centre, Edinburgh EH28 8NB
6. All exhibits should be clearly marked as being destined for the Scottish Bread Championships.
7. Exhibits may be delivered via Gate 5 in person or by your representative. Identification labels or
commercial wrappings will not be allowed during judging - but see next note.
8. Exhibitors should provide commercial labels/wrappings or other marketing insignia, bagged and
identified for use during the display of exhibits following judging.
9. All exhibits shall become the property of the Society. After the Show, exhibits and commercial
labels/wrappings or other marketing insignia provided by exhibitors will not be returned to them,
but will be disposed of by the Society in accordance with food legislation.
10. Bread exhibits will be judged from 2pm on Tuesday 19th June 2018, after which the names and
breads of winners will be displayed, and any class winner may then have their exhibit sampled by
the Press.
The Scottish Bread Championship Stand in the south west corner of Scotland’s Larder Live! Building, will
be open to the public throughout the period of the Royal Highland Show.
Award Certificates that have not been given to exhibitors at the Awards Presentation, will be forwarded at
a suitable juncture after the Show.
One ticket of admission to the Show, valid for use on any one day, will be sent to each Exhibitor
submitting six or more entries.
Royal Highland Show Scottish Bread Championship Schedule 2018 Page 5THE ROYAL HIGHLAND AND AGRICULTURAL SOCIETY OF SCOTLAND
In association with
Scotland The Bread and The Scottish Food Guide
PLEASE PRINT CLEARLY or TYPE: Exhibitors are solely responsible for the accuracy, eligibility and
legibility of their entries.
ENTRY FORM
Entry Fees:
RHASS Members £4.00 per item entered; Non-Members £5.00 per item entered;
School pupils £2.00 per item entered.
NAME
BUSINESS NAME
(where applicable)
ADDRESS
TELEPHONE NUMBER
EMAIL
WEBSITE
(optional)
FACEBOOK
(optional)
TWITTER
(optional)
OFFICE USE: EXHIBTIOR
No.
Royal Highland Show Scottish Bread Championship Schedule 2018 Page 6THE ROYAL HIGHLAND AND AGRICULTURAL SOCIETY OF SCOTLAND
1. STATEMENT OF ENTRIES – NB Two exhibits should be supplied for each entry; one for judging and
the other for public display thereafter (see Rule No 2)
CLASS SHORT FULL DESCRIPTION OF ENTRY
No. DESCRIPTOR please give the judges a full description of
FOR DISPLAY your bread
LABEL
Exemplar Wholemeal Tin – Name of product and ‘strapline’ (as in example, left)
with honey and – Ingredient list
sunflower seeds
– Grain/flour type and source
– Nutritional information (for class 4)
– Provenance of ingredients (as relevant for class entered)
– Heritage of recipe (as relevant for class entered)
– Idea and purpose behind creating the loaf (who it’s for, why it’s important etc.)
Royal Highland Show Scottish Bread Championship Schedule 2018 Page 7THE ROYAL HIGHLAND AND AGRICULTURAL SOCIETY OF SCOTLAND
RHASS Members £4.00 per item entered; Non-Members £5.00 per item entered Total Entry Fees;
School pupils £2.00 per item entered.
£
Credit/Debit Card details
Credit card payments may incur a 2% administration fee but debit card payments carry no fees.
Card Type (*Amex not accepted)
Card Number
Name on Card
Valid from date (if stated)
Expiry Date
Security Code (last 3 digits on the back
Cheques payable to RHASS and enclose with entry form then post to:
Scottish Bread Championships
Show Department
RHASS, Ingliston House,
Royal Highland Centre
Edinburgh
EH28 8NB
I/We hereby certify that the above Exhibit(s) is/are my/our property. I/We agree to conform to the
Society’s Regulations, a copy of which has been provided to me/us, and I/we have acquainted
myself/ourselves with them.
Signature of Exhibitor(s): Date:
Royal Highland Show Scottish Bread Championship Schedule 2018 Page 8You can also read
