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Wednesday, October 05, 2005

Date for your diary: World Porridge-Making Championships, Sunday 9th October, Carrbridge

Expert porridge-makers from far and wide will be gathering in Carrbridge this Sunday, 9th October, to compete in the 12th annual World Porridge- Making Championships. The event, which this year comes under the umbrella of Highland Feast, the Highland Food & Drink Festival, is followed by connoisseurs of the traditional national dish across the globe.

The contest, organised by Carrbridge Community Council, is open to professional chefs and B&B owners, as well as home-breakfast makers who believe they make a championship bowl of porridge.

This year's competitors include Israeli Yoram Odentz, a catering manager for Sodexho, who works in an Aberdeen-based oil giant, Swede Jonas Jonsson who is currently writing a book all about porridge, chef Addy Daggert from Speyside's Craigellachie Hotel and Lara Smith from The Buccleuch Arms Hotel in Moffat, whose speciality chocolate porridge is a favourite on the hotel's menu. Other contestants include a mother and son duo from Inverness who want to settle an on-going battle as to who makes the best porridge; young Edinburgh-based entrepreneur Tony Stone who has had great success with the launch of Stoats Porridge Bars, the country's first mobile porridge bar; and local guest house proprietor, Lynn Benge, who won the speciality porridge title in 2004.

'The title of World Porridge-Making Champion is awarded to the contender deemed to have made the best traditional porridge using oatmeal, water and salt,'
says Community Council Chairman, Scott Bruce. 'The judges look at the consistency, taste and colour, while for the speciality porridge, the criteria is based on the blending of porridge with the other ingredients used.

'There is an ever-growing interest in porridge with much debate about how it should be cooked. Some say porridge should only be stirred in a clockwise direction using the right hand so as not to evoke the 'Devil', while others will only make porridge with a spurtle. Ancient custom also states that porridge should only be eaten standing up using a bone spoon.'

As well as the coveted World Porridge-Making Champion title and the prestigious 'Golden Spurtle' trophy, the winner of the competition, sponsored by Hamlyn's of Scotland, will receive a £350 hotel voucher and a cash prize of £250.

This year's speciality winner will be presented with the Duncan Hilditch Memorial Quaich named in honour of four-times World Porridge-Making Champion, Duncan Hilditch.

The championship event starts at 10am with The Big Breakfast, with live music provided by Breabach, who are renowned for their combination of contemporary and traditional music.
11am sees the start of the first-ever Great Porridge Fun Run with a 3km, 5km and a mini fun-run supported by Lyles Golden Syrup, and at 1pm there is the traditional Toast to the Porridge at the Old Bridge, followed by the procession of competitors and judges led by the Badenoch and Strathspey Pipe Band.

The first heats of the competition start at 2pm and there will also be tastings, a display stand by the Cairngorms Farmers' Market with information on the local availability of fresh produce, and live music, street entertainment and a banner making art workshop. The final round of the Championships will take place at 4pm, with the announcement of the 2005 champion and prize giving at 4.30pm.

Entries will be appraised by a panel of three judges: Bill Kendrew of the Craft Guild of Chefs, George McIvor of Baxters of Speyside (pictured above) and leading Scottish food writer, and previous Masterchef winner, Sue Lawrence.

For more information, visit The Golden Spurtle website.

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