Oat of this world: cooks descend on Scotland for ultimate porridge making contest - The Guardian
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There are many varieties of spurtle. The traditional Scottish cooking implement, designed for stirring porridge without forming lumps, comes in a range of sizes, can be formed from cherry wood, beech, or maple, and might be topped with a decorative finial or smoothed out at its end for a more modern finish. But on Saturday in Carrbridge, in the Scottish Highlands, only one spurtle mattered: the Golden Spurtle, awarded annually to the winner of the World Porridge Making championship, which have been hosted here since 1994. The day began with a pipe band parade through Carrbridge and a toast to the porridge at the village hall. Photograph: Murdo MacLeod/The GuardianThe sun shone on the picturesque village as almost 40 competitors lined up in the village hall for six heats across the day. Tasked with producing a traditional porridge – made only from untreated oatmeal, water and salt – and a speciality dish where additional ingredients and flourishes were permitted, entrants had travelled from across Scotland and as far afield as Australia and the US for a shot at the Golden Spurtle. Josh Kettleson from the US, who reached the finals.
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