Stockans Oatcakes has launched a new ‘Orkney Heritage’ range.
The oatcakes use the ancient grains of bere barley and spelt wheat alongside Scottish coarse ground wholegrain oats and rapeseed oil. The new range has been praised with wins in the Great Taste Awards and at Scotland’s Speciality Food Show.
Each oatcake features the traditional Stockan’s triangular shape, with the addition of an indentation that allows it to split neatly into two, making it easy to enjoy and the perfect choice for canapés.
The Orkney Heritage range includes:
- Bere Barley, Chilli & Cheese Oatcakes Hand-baked with bere barley and coarse ground wholegrain oats, a hint of cheese and a kick of chilli. Bere barley has a distinctive, nutty flavour; a high fibre content; and contains a significant number of multinutrients. Suitable for vegetarians.
- Spelt Wheat, Herb & Pepper Oatcakes Hand-baked with spelt wheat and coarse ground wholegrain oats, enhanced by savoury notes of chia seeds, rosemary, onion and black pepper. Spelt is an ancient grain that is a source of protein and fibre with a delicate, sweet and nutty flavour. Suitable for vegans.
The Orkney Heritage ancient grain range from Stockan’s is available to buy at www.stockans.com – as well as farm shops, delis, and speciality food shops. All packaging in the range is recyclable.
Irené Archer, managing director of Stockan’s Oatcakes, said:
“Scotland is home to some of the most incredible produce, and we’re delighted to be able to shine a light on some lesser-known ingredients from Scotland’s vibrant past in our new Orkney Heritage range.
“The ancient grain bere barley that we use is grown close to our bakery and ground to form beremeal at the Barony Mill – Orkney’s only traditional water mill. Spelt wheat was a staple food as far back as the Bronze Age, and today is seeing a big revival – ours is grown and traditionally ground in Scotland.
“We’re thrilled to be celebrating our food producing past and the rich heritage of Orkney, bringing them up to date by pairing these fantastic ancient grains with modern flavours.”
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