Celebrating Tradition: The World Porridge Making Championship

Scotland’s Beloved Breakfast

In Scotland, oatmeal porridge is a staple breakfast. The traditional recipe is simple, consisting of oats, water, and salt. This mixture is stirred using a special wooden tool called a spurtle. Bob Shorter, a craftsman in the Scottish Highlands, creates these tapered tools known for their rounded ends. His wife, Hilary Shorter, expertly uses this wooden wand, stirring the porridge mixture only clockwise.

Hilary Shorter uses the spurtle to achieve the perfect consistency in her porridge-making process.

The Golden Spurtle Championship

The World Porridge Making Championship, also known as the Golden Spurtle, takes place annually in the Scottish Highlands on October 3rd. Alan Rankin, the event organizer and self-proclaimed porridge chieftain, oversees this unique competition. He compares it to a mini World Cup, attracting participants from countries like Bulgaria, Chechnya, Mexico, Slovenia, Spain, and Venezuela.

Every October, porridge enthusiasts gather in Carrbridge, Scotland, a village known for its two bridges, a single pub, no stoplights, and roughly 700 residents. The Golden Spurtle Championship unfolds here with a local whisky ambassador kicking off the event with a toast before the intense competition begins.

The Competition Details

The event is open to the public, drawing spectators to the 19th-century village hall. They arrive early to secure folding chairs or find seats in overflow rooms. The competition room hosts 30 contestants who utilize double-burner stations to cook porridge in heats. Only six advance to the finals, abiding by strict rules.

Contestants must use steel-cut pinhead oats, favored for their round shape and nutty flavor. Various types of salt can be used, such as Himalayan pink, kosher, or sea salt. Some participants bring their own water, sourced from mountain springs or backyard wells. Judging involves a secretive numbering system, with judges evaluating bowls on flavor, texture, consistency, and ‘mouth feel.’

A Rich History and Its Future

Sarah Rankin, unrelated to Alan Rankin, serves as the event’s emcee. As a former finalist on Masterchef, she celebrates Scotland’s harvest of oats and the role it played during times of famine. The wet climate and acidic soil make oats ideally suited for cultivation in Scotland. Oats prove hardy, providing sustenance for people and livestock during difficult winters.

Last year’s winner, Sven Seljom, captivated the judges with a rare Norwegian black oat. Known for its darker color and crunchy texture, this ancient grain had vanished but was rediscovered by farmers in 2016. Seljom plans to defend his title, competing against challengers eager to advance their skills in porridge-making and journey to the Highlands village for this esteemed event.