Where Christmas Begins with a Biscuit - Walkers Shortbread
I was invited to the heart of it all, Aberlour, Scotland, for a festive press trip that included a behind-the-scenes factory tour, a Walkers family Christmas dinner, and enough buttery biscuits to keep the season sweet. What I discovered was more than a biscuit brand, it was a legacy of craftsmanship, community, and crumb-filled joy.
Before the fairy lights twinkle and the carols start crooning, there are three unmistakable signs that Christmas is on its way. First, the Coca-Cola truck rolls into town like a fizzy herald of festive cheer. Then, the John Lewis advert tugs at heartstrings nationwide. But for me, the real signal is the red tartan tin of Walkers Shortbread. When those buttery boxes begin to appear in shop windows and stack up in supermarket aisles, I know, without a doubt, the festive season has officially begun.
For generations, it’s been the buttery herald of the season; nestled in hampers, perched on mantelpieces, and passed around at family gatherings with a knowing smile. This year, I was invited to the very heart of it all: Aberlour, Scotland, where Walkers has been baking tradition into every crumb since 1898. From a festive dinner that sparkled with shortbread-inspired delights to a behind-the-scenes tour of the factory floor, I got to witness how Christmas is crafted, one biscuit at a time.
Inside Walkers Shortbread: a Festive Journey Through Scotland’s Biscuit Royalty
Aberlour sits snug in the heart of Speyside, whisky country through and through. But this wee town isn’t just about the dram. It’s flanked by two Scottish giants: Aberlour Whisky Distillery at one end, and Walkers Shortbread HQ at the other. Stand in the middle of the high street, and depending on which way the wind blows, you’ll catch the scent of buttery shortbread or the warm, oaky whisper of the amber nectar. It’s a place where Scotland’s finest flavours meet - one for sipping, one for nibbling, both steeped in tradition.
And that’s what I love about Walkers Shortbread. Now proudly run by the fourth generation of the Walker family, it’s one of the largest employers in the region, with around 1,500 staff. The factory still relies heavily on manual handling, with just a touch of automation to help things along. Many of the workers I met, and some who’ve since retired, have been with Walkers for over two decades. Their loyalty and pride in the brand is palpable, and it’s no wonder when you meet the family behind it. Nicky Walker leads as Managing Director, Bryony Walker heads up commercial strategy, and Jacqui Walker serves as a Non-Executive Director. They genuinely love the brand and everything it stands for: tradition, quality, and a deep-rooted connection to the community.
A visit to Walkers HQ in Aberlour feels like stepping into a living archive. Housed in a once-grand school, the building now hums with the legacy of 125 years of biscuit-making brilliance. Walk the hallways and you’re surrounded by history, black and white photos of the original bakery, snapshots of royal visits, and framed memories that chart the rise of a Scottish icon. Jacqui and Bryony Walker were on hand, sharing family stories with warmth and wit. Some tales come from their own childhood Saturdays spent working in the bakery or the shop; others reach further back to Joseph, Marjorie, and James, the three siblings who helped transform their father Joseph’s 1898 venture into the household name we know today. It’s heritage you can feel in the walls, and taste in every crumb.
What’s in a Biscuit? Four Ingredients, Endless Joy
Naturally, no visit to Walkers Shortbread would be complete without a taste or several! And taste we did! From classic buttery rounds to festive favourites, each bite was a buttery, crumbly reminder of why Walkers remains Scotland’s biscuit royalty. Walkers doesn’t just make shortbread, they make shortbread moments. Still only using four ingredients - butter, sugar, flour and salt! That’s it - no artificial flavours, preservatives or additives. Just pure, buttery goodness crafted from the finest natural ingredients. A wee fact - they produce around 500,000 shortbread fingers per day! Incredible!
With nearly 100 variations in their range, there’s a biscuit for every craving and occasion. Classic fingers for dunking, buttery rounds for sharing, and festive tins filled with Scottie dogs, thistles, hearts, and sheep. Whether you’re partial to chocolate chip, ginger, orange, or the original all-butter recipe, Walkers has a crumb to match your mood. AND they export to over 100 countries, proving that Scotland’s biscuit game is strong.
So when we stepped into the Walkers Shortbread factory, suited up in hair nets, protective coats, and factory shoes, I was absolutely blown away. I’d mentioned how rooted they are in the community, and how much of the process is still done by hand, but nothing quite prepares you for the reality. Yes, there are machines and conveyor belts humming away, but what strikes you most is the people. People everywhere. From quality control to packing boxes, it’s all done manually, with care and precision. There’s a rhythm to it, a human heartbeat behind every biscuit, and that’s something I deeply admire.
A Walkers Family Christmas Feast
Beyond the factory tour, and being thoroughly spoilt with an endless supply of shortbread and the all-important cup of tea for dunking, we were treated to a true Walkers family Christmas Dinner to celebrate their Festive Range. The room was dressed for the season: twinkling tree, tartan table settings, crackers at the ready. The three-course feast was prepared by Bryony’s husband, Ed Barnard of Right to Roam, using local produce and a generous helping of Walkers magic. From oatcakes to start to shortbread to finish, their goodies took centre stage, woven into the menu and the conversation alike. It was more than a meal; it was a celebration of heritage, hospitality, and the kind of festive warmth that only Walkers can deliver.
As I left Aberlour with a gigantic box of Walkers supplies, the scent of shortbread still lingering in the air, I couldn’t help but feel moved by the legacy the Walkers family has built. This isn’t just a biscuit brand, it’s a living, breathing part of the community, shaped by generations of dedication, craftsmanship, and care. From the factory floor to the festive dinner table, every crumb carries the pride of a family who genuinely love what they do. And after spending time with Nicky, Bryony, and Jacqui, it’s clear that Walkers Shortbread isn’t just steeped in tradition, it’s powered by it.
At Christmas, traditions matter, and few are as deliciously enduring as Walkers Shortbread. Whether it’s tucked into a tartan tin under the tree, shared over a cuppa with loved ones, or served at the end of a festive feast, Walkers brings a sense of comfort, celebration, and Scottish pride to the season. It’s more than a biscuit - it’s a ritual, a memory, a moment. And after visiting Aberlour and meeting the family behind the brand, I’ll never look at a piece of shortbread the same way again. This Christmas, I’ll be raising a buttery round in honour of legacy, community, and the joy of keeping traditions alive.
Will you be enjoying Walkers shortbread this year? Their full Festive Range is available from their Festival Shop - Walker’s Christmas Shortbread
TartanSpoon is an Award-winning blog that brings you reviews and recommendations on the very best places to eat, drink and stay in Edinburgh, Scotland and beyond.
Adele is a writer, reviewer and judge living in Edinburgh. She sits on the Committee for the Guild of Food Writers (Scottish Events), is a Great Taste Judge for the Guild of Fine Food, Scottish Bakers, Scotland Food & Drink Excellence Awards and a Judge for the Gin Co-operative awards. Should you wish to work with, invite or collaborate with TartanSpoon, please email tartanspoon@yahoo.co.uk
Walkers Shortbread, Aberlour Scotland, Scottish biscuit brand, Walkers factory tour, Christmas shortbread, Speyside food and drink, Scottish food producer, Food factory visit, Walkers festive range, Scottish traditions, Tartan tin shortbread, TartanSpoon, Scottish Shortbread
