2026 Scottish Black Pudding Championship

2026 SCOTTISH BLACK PUDDING CHAMPIONSHIP
Sponsored by DALZIEL RETAIL BUTCHERY

A COMPETITION TO FIND SCOTLAND’S

BEST BLACK PUDDING

One overall Scottish Champion will be selected for the best product.
Five Regional Champions will also be awarded.

To be held on Thursday 6th August 2026
Venue: Service Entrance, Forth Valley College, Stirling Campus,
Drip Road, Stirling, FK8 1SE Tel: 01786 406000

PRIZES

FIRST PLACE (Scottish Champion 2026/27)
Championship Trophy, Four embroidered aprons, Championship certificate

5 REGIONAL CHAMPIONS
Regional Champion Certificate (2026/27)

REGIONS (Competition Purposes)

• SOUTH EAST: Edinburgh, Lothian & Borders
• NORTH: Aberdeenshire, Moray, Highlands, Western Isles
• EAST: Dundee, Angus & Fife, Forth Valley, Stirling, Perthshire & Kinross
• WEST: Argyll, Bute & Islay, Strathclyde (excluding Ayrshire)
• SOUTH WEST: Ayrshire & Arran, Dumfries & Galloway

CONDITIONS OF ENTRY

1. Entries accepted only from members of Scottish Craft Butchers.
2. Entry must be made by the member or their staff.
3. Product must be typical of what is sold in the entrant’s shop.
4. Only one Traditional Black Pudding entry per shop.
5. Only the product listed on the online entry will be judged.
6. Product Entry stickers will be sent to entrants.
   • If not received by 31^st July
      contact Scottish Craft Butchers Tel: 01738 637472.
7. No changes or additional entries after the closing date.
8. Only products requiring further cooking may be entered.
9. Provide enough product for judging (e.g., 6 slices black pudding skin removed).
10. Entries must be delivered at a temperature below 5 degree Celsius and minimum 2-day shelf life.
11. No business names or identifiable branding on packs within your box.
12. Organiser accepts no responsibility for loss, late arrival, or damage.
13. Entries will not be returned and will be disposed of after judging.
14. Judging by a panel (chefs, foodies, consumers).
15. Judges’ decisions are final.
16. Entry fee: £25 per product.
    • Must be submitted online by Friday 10th July 2026.
17. Deliver entries to:
    Service Entrance, Forth Valley College, Stirling Campus, Drip Road, Stirling, FK8 1SE
    Delivery window: Thursday 6^th August, 9.00am – 4.00pm
18. Results announced at regional meetings week commencing 21^st September 2026, on Facebook and at craftbutchers.co.uk.
19. Recipes remain the property of the entrant.
20. Awards must be described using the prefix 2026/27 in promotions.
21. Questions: Please Call 01738 637472

Collection Points (optional)
You may, if you wish, select your drop-off point in the online entry and deliver to that drop off point on Thursday 6th August time listed at each point below

• 10am – W Reid, 16 Harbour Street, Hopeman, IV30 5SJ – 01343 830300
• 11am – Shaws Fine Meats, 12 Market Place, Lauder, TD2 6SR – 01578 722306
• 11am – James Chapman (Butchers) Ltd, Glasgow Road, Wishaw, ML2 7PG – 01698 372028
• 11am – John M Munro, Queensgate, Inverness, IV1 1DJ – 01463 233066
• 11am – Kilnford Farm Retail Ltd, Kilnford Farm, Dumfries, DG2 8PT – 01387 253087
• 11am – Scottish Craft Butchers, 8 Needless Road, Perth, PH2 0JW – 01738 637472
• 11am – Gordon McWilliam (Aberdeen) Ltd, 37 St Clement St, Aberdeen, AB11 5FU – 01224 211174