Bettyhill café among Highland Shortbread Showdown qualifiers from Caithness and Sutherland
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Some of the far north's best biscuit-makers showed they had the recipe for success this week as they put themselves forward in the Highland Shortbread Showdown.
After careful deliberation at a blind tasting in Wick, three businesses were chosen to represent Caithness and Sutherland in the final at Inverness Cathedral on March 25.
For those who missed out in Tuesday's regional heat, there were some crumbs of comfort as all the entries earned praise from the judging panel.
Visit Inverness Loch Ness is organising the challenge along with other destination management organisations (DMOs) across the Highlands – including Venture North, which promotes responsible tourism in Caithness and Sutherland.
The aim is to showcase Highland baking talent, with each destination putting forward a trio to compete in the final.
Mackays Hotel played host to the Caithness and Sutherland heat in which entrants sent in their shortbread samples to be tasted by three judges – Gary Reid, of the award-winning Reids Bakery; Donna Booth, who runs the Wick-based Vitality wellbeing practice; and 16-year-old Iona Simpson, who was the youth winner in the Taste North Challenge last year.
After tasting all the entries, discussing their opinions and jotting down their scores, the judges agreed that the three businesses to qualify from Caithness and Sutherland would be (in no particular order) the Store Café at Bettyhill, the Castle and Gardens of Mey and the Park Hotel in Thurso.
Reids, based in Thurso, won the Scottish Baker of the Year title in 2017.
After the results were announced, Gary was asked what he would look for in a good piece of shortbread.
“Obviously the appearance has to be right – we're looking for the right colour, the right bake," he said. "You don't want it too dark in colour and again you don't want it being a peely-wally light colour so that it's not baked enough.”
Gary pointed out that some bakers had tried to make their shortbread more appealing and attractive by “adding a little bit extra on top”.
He went on: “But you're really wanting those butter notes coming through with the sweetness. The butter note for me is key – we're needing good high-quality butter to make good shortbread. There's no point in compromising.
“And the word is shortbread – I'm looking for it to be short. You don't want something that's too biscuity. You want it so that it almost melts in the mouth.
“I like putting a piece of shortbread in my mouth and really tasting it. You're actually wanting to enjoy that moment, and it has got to be right.”
Donna said: “It was lovely to be asked and it's such a nice thing to do, because we always think of shortbread as being a really Highland thing.
“It was nice to see how different they were, and the different ways you could approach shortbread.”
Iona, a fifth-year pupil at Wick High School, found it a useful learning experience.
“I wouldn't have picked up on all the things that were picked up on, but you learn something new every day," she said. "It was quite a shock to be asked, but I did enjoy it.”
The event was hosted by Ellie Lamont, Venture North chairperson and Mackays Hotel owner, and Venture North's destination strategy manager Cathy Earnshaw.
Cathy said: “We are delighted that Visit Inverness Loch Ness instigated this exciting Shortbread Showdown. It's a fabulous collaboration across the Highlands – but of course we would like Caithness and Sutherland to win.
"Venture North would like to thank all who participated from across Caithness and Sutherland."
The organisations taking part are Visit Inverness Loch Ness; Visit Moray Speyside; Visit Cairngorms; Visit Nairn; Visit Dornoch; Venture North; Outdoor Capital of the UK; and SkyeConnect.
The competition is part of a wider food and drink strategy to promote the Highlands as a foodie destination.
The Highland Shortbread Showdown has Scotland Food & Drink, Walker’s Shortbread and Dean’s as corporate sponsors.
