The Buttery World Championship

Yes at Long Last something that the Scots can hopefully lay claim to being the World ChampionsIf we fail then life may no longer be worth livingThis is something very dear to myself being a Buttery eater for most of my life. in the days of driving for a living I had between 4-6 a morning could never make them last a day……The world's first ever competition to crown the best buttery is to be held this summer.This comes amid fears that traditional methods of making the delicacy are at risk of being forgotten
Legend has it that the buttery was made for the fishermen sailing from Aberdeen's harbourThe theory is that they needed a bread that would not become stale during the two weeks or more that they were at sea. The high fat content meant the bread also provided an immediate energy sourceThey are noted for flaky texture and buttery taste similar to a flattened round croissant with a salty taste. They are often served toasted with jam or butter or just with tea although the high fat content (partly lard) makes them extremely hot when toasted. Commercial producers use vegetable oils instead of butter.As the alternative name of Aberdeen roll suggests butteries are a speciality of Aberdeen but they are common throughout the Northeast of ScotlandArticles in the Aberdeen Journal from early in the 19th century bemoan the increased use of lard in place of butter in traditional "butter rolls In 1917 when restrictions were placed on the sale of bread due to World War I butteries were exempt thus permitting Aberdeen bakers to continue to produce rowies; this was rescinded a few months later but appeals were made on the grounds that butteries were an intrinsic "part of the food of the working classes in industrial centres.Aberdeen City Food Control Committee continued to challenge the validity of the restriction two years later in February 1919.In 2006 a buttery was offered for sale on eBay during a fund raising for the Royal Aberdeen Children's Hospital; the successful bidder was Enterprise Engineering who paid £620 for it.So we will now have a World Championship to find who is the Greatest

Organisers Slow Food Aberdeen City and Shire say that today it is far from the "crispy flaky and buttery" bread product that it was initially intended asEvent coordinator Martin Gillespie said the traditional recipe has been altered to the stage where it has become "almost unrecognisable"He said: "In many cases the commercial production of butteries has led to the original ingredients of butter and lard being replaced with margarine and palm oil"Not only does this affect the taste and texture of the buttery but the use of non-sustainable palm oil has a negative environmental impact."The changes in recipe have prompted the organisers to classify the food as an "endangered heritage food"The World Buttery Championship has now been launched to highlight the buttery's new statusThe competition will take place on June 16 and is open to buttery lovers of any skill levelAnd we will have the full results here…….Canna Wait"