Traditional Porridge Section
The traditional porridge must be made with untreated oatmeal and not with oat flakes/rolled oats and with only water and salt. The judges will be strict on these rules.
Every competitor is required to produce at least 1.5 pints or 750 ml. of porridgewhich is to be divided into 3 portions for the judges to taste. Presentation bowls will be provided for each competitor to enable them to present their 3 porridge portions. The judges will be allowed to accompany the tasting with milk, cream, salt or sugar.
Judging of the porridge will be made on the consistency, taste and colour of the porridge.
Competitors, who prefer to ‘soak’ their oatmeal, may do so, but no prior cooking is allowed.
The heat winners must be available to compete in the final cook-off* and will be required to produce a second batch of 1.5 pints or 750 ml. of traditional porridge.
Washing facilities will be made available in the hall.
It is compulsory that all entrants produce a traditional porridge.
A further award will be made for the best speciality porridge made with oatmeal [pinhead, course, medium or fine] which can have other ingredients added. This porridge should be made and presented at the same time as the traditional porridge.
For the speciality porridge, the blending and harmony of the porridge with the other ingredients will be the criteria used. Presentation bowls or dishes must be provided by the competitor to enable them to present, their 3 speciality porridge portions for the judges, to their best advantage.
Gas hobs with 2 rings will be provided by the organisers. The competitors are asked to provide their own favourite porridge pan & spurtle etc. No equipment is provided by the organisers. Heats will be held at intervals of approx 30 / 40 minutes to allow cleaning between.
*Competitors should allow enough oatmeal (or pre-soaked oatmeal if that is your method) to compete in the “final cook off” if asked. The final cook off is based on traditional porridge only.
There is an entry fee of £40.00 per competitor. Entry fees are due no later than 6 weeks before the event date and are non refundable.
The number of competition places are limited with the organisers reserving the right to the selection of entries should the event be oversubscribed. Competitors will be notified of the acceptance of their entry. The Golden Spurtle cannot accept more than 2 competitors from a single company.
Competitors are required to submit a pen portrait with photograph for the competition programme, together with their speciality porridge dish recipe in advance, for later use on the web site.
We look forward to seeing you at the World Porridge Making Championship.