Stockan's Orkney Beremeal Oatcakes Win Award!
We are delighted to announce that our Orkney Beremeal Oatcakes won the Best New Food Product at The Highlands and Islands Food and Drink Awards 2016, held in Inverness on Friday 21st October. We launched our Orkney Beremeal Oatcakes in January this year and they were developed with rigorous testing for their health benefits, which include being high in fibre and useful micro-nutrients, making them a very tasty and healthy snack! And as with all our products, our Orkney Beremeal Oatcakes are hand baked with the finest wholegrain oats in Stromness, Orkney.
Above - The Stockan's team accepting the award.
Left to right - Fred MacAulay, From Stockan's; Irene C Archer , Moira Cairns and Susan Marwick with James Withers, Chief Executive Scotland Food and Drink.
To find out more, please read the press release below.
Press Release 24/10/16
Stockan’s Oatcakes win Best New Food Product at the Highlands and Islands Food and Drink Awards 2016
Orkney based Stockan’s Oatcakes have won The Best New Food Product at the Highlands & Islands Food and Drink Awards 2016 for their Orkney Beremeal Oatcakes.
Moira Cairns, Stockan’s Business Development Manager, said: "We are delighted to have won this award. Stockan's has a loyal and experienced team that works very hard to make our Orkney Oatcakes, and it is this commitment that has led to the success of our Beremeal Oatcakes. Innovation is an important aspect of the business and we look forward to seeing the continued growth of this product.”
Launched earlier this year the Beremeal Oatcakes are baked using beremeal flour made from the ancient grain bere which is milled in Orkney. As well as a unique taste and flavour, oatcakes made with beremeal have a high fibre content and a range of useful micro-nutrients, making them a healthy and tasty snack. These health benefits are the result of rigorous scientific tests, which were carried out in partnership with Queen Margaret University’s (QMU) Scottish Centre for Food Development and Innovation.
Moira adds: “We would like to thank Queen Margaret University and Dr Laura Wyness for their assistance during the research stage and also Barony Mill who continue to supply us with the unique Orkney Beremeal.”