Awards galore for Inverness bakers at industry awards
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BAKERS of Inverness have thrived at a recent industry award ceremony, with many scooping up national recognitions.
Harry Gow Bakery, Three Little Bakers, Asher's of Nairn and Grazey Days took home an impressive haul of prizes in the prestigious Scottish Baker of the Year Awards following a gala celebration in Glasgow at the weekend.
Harry Gow won national gold for their sourdough and their fruit Danish, as well as a national bronze for their birthday cake slice.
Asher’s Bakery of Nairn scooped a national silver award for their farmhouse loaf.
The Three Little Bakers won national bronze with their brown scone and took home a regional silver and bronze with their morning roll and multiseed bloomer.
Competing for the first time, Grazey Days won regional bronze for their savoury chilli nacho pie.
The competition is organised by Scottish Bakers, which supports and protects the interests of Scotland's bakery trade, and it was once again hotly contested with bakers each asked to put forward up to 12 of their star products to be taste tested by 50 industry experts.
“With 630 products from 70 bakers in the running, each and every one of which was assessed for appearance, the quality of the bake and taste,” said Scottish Baker of the Year ambassador and star baker Mich Turner MBE.
“They can be rightly proud of their win,” he added.
Scottish Bakers President Ian McGhee commented: “Each year our judges look for the best scones, loaves, savoury items, morning rolls, individual cakes and biscuits, as well as French and Danish style pastries and Free-from bread, biscuits and cakes, and the competition was once again close run. It was great to see the best iconic Scottish bakes entered alongside some fantastic new innovation on show, a real celebration of our fantastic sector.”
Prizes were awarded not just for the best products on show but also for the best businesses with four business categories recognised: Craft Baker of the Year (three shops or less); Retail Craft Baker of the Year (four shops or more); Wholesale Baker of the Year (no shops) and Bakery Café of the Year for cafés who produce the bulk of their own baked goods either on-site or at a dedicated bakery unit.
“Each and every winner should be justifiably proud,” continued Mr McGhee, “and we hope that for every well deserved prize there is a corresponding business boost. Well done again to you all.”
