The Selkirk Bannock is a famous Border baked treat, a richly fruited bread dough, individually hand made, traditionally served at afternoon tea. It is recorded as the only thing that Queen Victoria would eat when she visited Sir Walter Scott in 1867 and The Selkirk Bannock is first mentioned in 1819 in Scott’s poem The Bride of Lammermoor.

One of the few speciality regional breads to have survived industrialization in Scotland, most commercial versions have margarine, e-numbers, vegetable fat and/or preservatives in order to mass-produce for a long shelf life. These are not for the Ark and never will be!

Iain is 7th generation of his family’s business, Campbells Bakery. His is rich and buttery, totally traditional, handmade and delicious with not an e number in sight.  Slow Food celebrates the product: that it still exists, meets their exacting standards and can be heralded as ‘the way it should be.’ Based in Crieff, Iain runs classes in traditional Scottish baking, including his family’s Selkirk Bannock, so his expertise can be shared across Scotland.

For the full story visit https://www.wendybarrie.co.uk/single-post/2017/11/17/Don’t-Beat-about-the-Bannock