Watch Glen Moray’s Graham Coull take on a box of oatcakesBy Amy Hopkins
Spirit of Speyside will launch the inaugural Oatcake Eating World Championships at its upcoming Distilled festival – and Glen Moray’s master distiller Graham Coull has already been busy testing his limits.
Taking place on 31 August and 1 September, Spirit of Speyside: Distilled will shine a light on Scotland’s whisky distillers, as well as the nation’s gin, rum, craft beer and specialist food makers.
The inaugural Spirit of Speyside: Distilled Oatcake Eating World Championships will take place at the festival and will see competitors eat as many oatcakes as possible in two minutes.
Participants will each be served a plate of oatcakes and a glass of water. Whoever has the least oatcakes left on their plate at the end of the two minutes – or who finishes their plate first – will be declared the winner.
“Oatcakes are an absolute staple of our diet but, let’s be honest, served on their own without a topping or being dipped into soup or stovies, they can be a wee bit on the dry side,” said festival chairman James Campbell.
“Eating dry oatcakes can be a challenge – so what better way to up the ante than to ask Distilled visitors to eat as many as they can under the pressure of time?
“Although we’ve set this up as a wee bit of fun, I can imagine that the competition is going to be pretty fierce. Everyone will want to win, but will the title be lifted by a local resident or will one of our international visitors deliver a sucker punch to Scottish pride?”
Graham Coull channelled the persona of Rocky in a promotional video for the championships, backed by Walkers Shortbread. His wife Fay is seen enjoying delicious treats while Graham diligently trains for the big days.
“Graham is obviously ahead of the game in his training regime, so in the interests of fairness we may have to disqualify him from the championships, but it is open to all other Distilled visitors. They just need to register their interest on the day,” added Campbell.
See the video in full below.