We know that many SWI members are keen bakers, so Hamlyns of Scotland is delighted to team up with the SWI to help us discover some tasty afternoon treats to feature in a new recipe leaflet which we’ll use at shows and events next year.

We’d love to hear about your favourite sweet or savoury treats – biscuits, cakes, breads, scones or anything else that you enjoy making. The only stipulation is that they must include oats or oatmeal.

Copies of the leaflet will be available via the SWI, and we’ll also include the winning recipes on our website so lots of people can try them!


We have a Perfect Porridge Pack for every SWI member whose recipe we feature. Each pack includes two limited edition china bowls and mugs, an apron and a tea towel, all designed by Scottish designer Gillian Kyle, plus a hand-carved wooden spurtle and a range of Hamlyns products.




How to enter:

Send us your recipe, together with a photograph if you’d like us to see how it should look. Make sure that your recipe instructions are as clear as possible.

You can enter by post or email. Whatever your preference, the closing date for entries is Friday 15 February. The winning recipes will be selected by Hamlyns of Scotland, and the winners will be informed by Friday 1 March.

Entering by post:

Send your recipe, along with a photograph if you are sending one, together with your name, address, federation, institute, e-mail address and daytime contact number to: SWI Recipe Competition, Hamlyns of Scotland, Cairnton Road, Boyndie, Banffshire AB45 2LR.

Entering by email:

Email your recipe, along with a photograph if you are sending one, to Hamlyns of Scotland at competitions@hamlynsoats.co.uk.

Please put ‘SWI Recipe Competition’ in the subject header, and include your name, address, federation, institute and daytime contact number in the email.


Keep in touch:

We’d love to send you our occasional e-newsletter, with recipes and news from Hamlyns of Scotland. Please fill in your details below if you’d like to opt in to receive it. We usually send them out around six times a year, and you can opt out at any time.

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