The World Porridge Making Championship is an annual event held on October 3 in the Scottish Highlands. The traditional Scottish breakfast features oatmeal porridge, prepared with oats, water, and salt, stirred with a wooden tool known as a spurtle. Bob Shorter creates these specialized spurtles in his woodworking shed, while Hilary Shorter expertly uses them to stir the porridge.

Hilary highlights the tool’s practicality: ‘Its shape allows you to reach into the pan’s edges and stir efficiently.’ The tool has inspired a notable competition, the Golden Spurtle World Porridge Making Championships.

Alan Rankin, the porridge chieftain, organizes this event in Carrbridge, Scotland. Participants come from various countries, including Bulgaria, Chechnya, Mexico, Slovenia, Spain, and Venezuela. Carrbridge, a small village with two bridges, a pub, and about 700 residents, becomes the epicenter of this porridge celebration.

The championship includes a local whisky toast before the cooking battles commence at 10:30. Spectators fill the village hall and overflow rooms to witness the contest.

Thirty competitors use double-burner stations to cook porridge in separate heats, aiming for one of the six spots in the finals. The rules specify using steel-cut pinhead oats, which offer a round and nutty taste. Competitors may use various salts and bring water from unique sources.

The judging process involves a secret numbering system and focuses on flavor, texture, consistency, and ‘mouth feel.’ Sarah Rankin, a former Masterchef finalist, emcees the event, viewing it as a celebration of Scotland’s oat crops, which thrive in the local climate.

Sven Seljom, last year’s winner, created his winning dish using Norwegian black oats, which were nearly extinct before re-emerging in 2016. These oats have a distinctive darker color and crunchy texture.

This year, Seljom will defend his title against dedicated competitors who have trained extensively and traveled far to participate in this unique Highland competition.