Past Years

Winners

1994 – Florence Ritchie
1995 – Florence Ritchie
1996 – Duncan Hilditch
1997 – Cancelled
1998 – Scott Chance
1999 – Scott Chance
2000 – Duncan Hilditch
2001 – Duncan Hilditch
2002 – Jean Dewar (Aberfeldy Watermill)
2003 – Jean Dewar (Aberfeldy Watermill)
2004 – Duncan Hilditch
2005 – Lynn Benge
2006 – Sgt Coleen Hayward MacLeod. from Fort George, Inverness
2007 – Maria Soep
2008 – Ian Bishop

Speciality Winners

1994 – Ian Cruickshank (Muir’s Hotel Kinorss)
1995 – Norman Brockie (Chef, Gleneagles Hotel)
1996 – Duncan Hilditch
1997 – Cancelled
1998 – Duncan Hilditch
1999 – Helen Fraser
2000 – Jean Dewar (Aberfeldy Watermill)
2001 – Jean Dewar (Aberfeldy Watermill)
2002 – Duncan Hilditch
2003 – Duncan Hilditch
2004 – Lynn Benge
2005 – Lara Smitch
2006 – Addy Daggert of The Cock Bull at Balmedie
2007 – Al Beaton
2008 – Addy Daggert.

2008 Competitors

2007 World Porridge Making Champion - Maria Soep
Maria will be aiming to beat off all-comers and defend her world championship title. She will also be looking to win over the judges with her speciality porridge with a combination of cream, whisky, maple syrup and roasted hazelnuts.

2007 Speciality Winner - Al Beaton
Al is adamant that his porridge is the best and he will be going all out to prove it. His granny was very proud of his speciality success last year. This time around Al will not only be aiming to win the speciality again but also has his sights firmly fixed on taking the world championship title.

Addy Daggert
Addy took the prize for his speciality porridge in 2006 but was pipped at the post last year, despite getting the thumbs up all round for his porridge ice cream. He is determined to impress the judges at this year's event.

Alan Robertson
Alan is a young chef determined to beat his friend, rival and former colleague, Addy Daggert. Alan trained under Addy when they both worked at the Craigellachie Hotel. The master and the apprentice will both be vying for the prestigious Golden Spurtle Award.

Yorman Odentz
Working within the Aberdeen oil industry, Yoram has become something of a porridge expert with no end of sweet and savoury recipes up his sleeve including the combination of porridge with seafood. He always manages to surprise the crowd and everyone will be waiting to see what speciality porridge he comes up with for this year.

Lynn Benge
Lynn won the main title in 2005. She missed last year's contest as she was away on holiday. Her guest house visitors from across the globe have voted Lynn's porridge as the best in the world but will the judges agree?

Ian Bishop
This local mountain bike guru and cross country ski school proprietor is a dedicated porridge enthusiast. He has taken part in the championship every year since it first started. His secret ingredient, he believes, is the water he uses which comes from a bore hole tapped 100' down into an underground river by his home.

Graeme Miller
Originally from Thurso, Graeme has been in the catering business virtually all his life following in the family footsteps. Porridge is one of the mainstays on the breakfast menu at Grantown's Craiglynne Hotel where he works as head chef. He cooks up around 60-80 servings a day earning compliments from the guests. But what marks will he get from the judges?

Anna Louise Batchelor
Porridge has long been one of Anna Louise's favourite dishes and training for a marathon was a good excuse to have two bowls of porridge a day! For her speciality porridge, she will be taking inspiration from seasonal wild fruits and berries.

Rebecca Hay
Husband Kenny is a traditional porridge man (although he prefers milk to water!) and is Rebecca's biggest fan as well as porridge-making critic. She has been working on a tutti-frutti style porridge for the speciality section. It now just remains to be seen if the judges give it their seal of approval.

Albert Cowie
A retired chartered accountant and keen golfer, Albert believes himself a true connoisseur of Scotland's most famous national dish. He is looking to focus on the traditional porridge with a combination of five different oatmeals and proving that he is the best porridge maker and the most deserving of the championship title.

Simon Humphreys
This Londoner is a huge fan of porridge which he hails as the "new muesli". Last year, Simon made it into the final cook off. His friends and family who he has been roping in as tasters to help him refine his porridge cooking skills have crowned him as the "Porridge Messiah". Will Simon's experiments in the porridge lab pay off? Will the Golden Spurtle trophy end up being carried off south of the border?

Katie Murphy
Nervous but excited, Londoner Katie is looking forward to putting her creative skills to use and impressing the judges with a combination of porridge and the plums picked from the tree in her allotment.

Colin Lindsay
Retired IT man, Colin believes he has perfected his porridge making skills and was encouraged to enter the championship by the glowing comments he received from a visiting food writer to his Fife bed and breakfast. He has yet to decide on his speciality porridge recipe but is thinking of going for either a savoury version starting with a bottle of stout or maybe a sweeter combination based on cider.

Joanne Grice
Canadian Joanne works with a team of professional chefs who believe they are a cut above the rest but she is out to prove that porridge making is a serious business. Although keeping the actual recipe a secret for the time being, Joanne is hoping that her porridge brulee with cranberries and Maple syrup will not only win over the judges but will bring a little taste of Canada to the Scottish Highlands

Our guest judge for 2008 is one of Scotland’s foremost culinary experts, Tom Lewis.

Tom, who competed in BBC Two’s Great British Menu 2006, is head chef at the Monachyle Mhor Hotel set on the family run farm in Perthshire where he has picked up a string of awards for his daily changing menu based on fresh seasonal produce.

The Lewis family come from a long line of farmers - it was one of their ancestors who took the Hereford cow to the Americas. Tom was just 13 years old when his parents, Rob and Jean Lewis sold their farm outside Abergavenny in Wales and moved up to Scotland. They had looked at another farm in the area but when they saw Monachyle Mhor, Rob struck a deal there and then, signing on the back of a cigarette packet.

After finishing school, Tom left home to travel and work in the Middle East, New Zealand and the US for ten years before returning to Perthshire in 1995. Completely self taught, Tom was inspired to pursue a career as a chef by a copy of Larousse, hearing chef Nico Ladenis enthusing about food on Desert Island Discs and the encouragement given by both his mother and David Wilson of the Peat Inn.

By the end of 1996, the Monachyle Mhor Hotel had won its first AA rosette. Since then the awards have come thick and fast including a Booker Prize Industry Award in 2003 and an Egon Ronay in 2005.

As well as the hotel and surrounding farm, the family business run by Tom, his brother Dick and his sister, Melanie include MHORfish, a fishmongers, restaurant and fish and chip shop, MHORbread, a traditional bakery, tearoom and shop in nearby Callander and MHORtea at the Library Tearoom in the tiny village of Balquhidder.

As well as being passionate about the Slow Food Movement and making use of local produce, Tom and his team are also great believers in preserving the best of their produce, from homemade jams and pickles to cured beef and bacon. www.mhor.net

Results 2007 - Maria Soep wins with organic porridge
Winner of the Golden Spurtle World Porridge Making Championships is Maria Soep of Roineabhal Country House, Kilchrenan, Taynuilt.

Winner of the Speciality is Al Beaton of The Porridge Bowl mobile porridge bar based Inverness.

A GUEST HOUSE OWNER from Argyll beat off tough competition to take the title of World Porridge Making Champion 2007 as expert porridge makers from far and wide gathered in Carrbridge on Sunday to compete for the coverted Golden Spurtle™ Award.

Maria Soep runs the Roineabhal Country House at Kilchrenan where she makes sure porridge is on the menu for guests from around the world.

Maria has been involved in the hotel and catering trade since she was 15. In her younger days she worked as a chalet girl which led her to being invited back to France to take over the kitchen at a small family run hotel in the Pyrenees.

She has run her own country house guest house in Taynuilt for the past seven years.

Delighted to take the world porridge making title, she commented: " There was some very strong competition and a lot of very good professional chefs taking part. I just didn't expect to do so well."

The secret of her success, she says, is in using traditional organically grown pinhead oatmeal which the judges commended for its nutty texture.

As well as the prestigious Golden Spurtle trophy, the World Porridge Making Champion was presented with a £350 hotel voucher and £250 spending money from the event's main sponsors, oatmeal producers Hamlyns of Scotland.

In the speciality category, sponsored by Columba Cream, the first prize went to Al Beaton from The Porridge Bowl, Inverness - a mobile porridge catering unit which is much in demand for festivals and events across the Highlands. Al faced fierce competition from a line up which included last year's speciality winner, Addy Daggert from the Muckrach Lodge Hotel at Dulnain Bridge who was a hot tipped favourite to win with his speciality dish with oat pancakes, poached plums and porridge ice cream. .

Although the judges were impressed by the inventiveness and creative ingenuity of all the speciality porridge competitors, it was Al's Porridge Bowl recipe that won the day with a combination of stewed apples, cinnamon and raisins with whipped cream dusted with grapenuts and served with a chocolate scroll.

The delighted chef was awarded the Duncan Hilditch Memorial Trophy named in memory of porridge making legend and four times world champion Duncan Hilditch and a £150 cash prize.

The championship attracted a strong line up of competitors from across Scotland as well other parts of the UK.

They included professional chefs, caterers and individuals keen to prove they could make a perfect bowl of porridge.

Among the competitors was a 21-year-old barber from Inverness who also lays claim to TV fame as a roving reporter for the Paul O'Grady Show and a retired chartered accountant with a passion for porridge.

The line up for the final cook off included last year's champion army chef Sgt Coleen Hayward MacLeod from the 1st Royal Irish Regiment based at Fort George and Simon Humphreys, a market researcher from London whose interest in porridge, which he proclaims as the "new museli", was prompted by a health scare showing he was suffering from a high cholesterol count.

This year's judges included George McIvor, Chairman of the Master Chefs of Great Britain, Colin Bussey, Executive Head Chef of the prestigious Cameron House Hotel, Loch Lomond and Shirley Spear from the famous award-winning Three Chimneys Restaurant on the Isle of Skye.

They were joined by Master of Ceremonies for the day, Martyn O'Reilly from Saltire International who lives in Carrbridge but is based in Poland where he combines business interests with hosting a variety of functions in his position as Chairman of the Caledonian Society of Warsaw.

The annual contest is organised by Carrbridge Community Council whose chairman, Mr Scott Bruce was delighted at the success of this year's event.

"There was a very high standard of competitors and a great sense of rivalry which led to some very tense moments particularly when it came to the final cook off," he said.

This was echoed by Mr George McIvor, chairman of the Master Chefs of Great Britain who has been involved with the championship since it first started and headed up the judging panel.

He commented: "Each year the standard of competitors is extremely high and this year was exceptional. It was the toughest championship I have ever had to judge."

The championship got off to a flying start with a Toast to the Porridge and the procession of judges and competitors to the village hall led by the Badenoch and Strathspey Pipe Band.

Among the other added attractions was the Carrbridge Challenge Forest Run sponsored by Nairn's Oatcakes with fund raising for Maggie's Highland, an aerobic warm up led by local fitness instructor, Sam Bain, the Cairngorms Farmers Market, product tastings, live music and street entertainment.

2007 winner Maria Soep & David Fisher the roving reporter for the Paul O'Grady Show (high resolution)

A TV broadcast on the championship is to be broadcast on the Paul O'Grady Show on Wednesday (October 10) and can also be seen on the Scottish TV website at www.scotlandontv.tv

Media enquires, please contact Linda Jolly, tel: 01479 841 211 or email lindajolly@aol.com.

Expert Porridge Makers Battle It Out For Golden Spurtle Award - Press Release
Spurtles are at the ready as expert porridge makers from far and wide gather in the small Highland village of Carrbridge next Sunday (October 7) to complete in the World Porridge Making Championship 2007.

The popular event, which is followed by connoisseurs of the traditional national dish across the globe, has become one of the best known highlights of the Scottish food calendar.

The 14th annual championship has a strong line up of competitors with a combination of professional chefs and individuals who believe they have the secret of making a champion bowl of porridge. The line up of competitors includes last year's champion, army chef Sgt Coleen Hayward MacLeod of the 1st Royal Irish Regiment based at Fort George and speciality winner Addy Daggert of the Muckrach Lodge Hotel at Dulnain Bridge both of whom are keen to defend their titles.

Among others who have signed up for this year's contest is 21-year-old David Fisher, a barber from Inverness, who also lays claim to TV fame as a roving reporter for the Paul O'Grady. Although David was due to fly down to London to interview the red carpet stars at the film premiere of Stardust he was anxious to get in some last minute porridge making practice in time for his championship debut. Nervous as to how his skills might match up to the experts, David said that usually he can just about manage to grab a bowl of cereal in the mornings. "I have really been thrown in the deep end this time and although sadly enough I can't eat porridge myself because I suffer from Crohn's disease, I have been getting in some porridge making lessons from a friend who is a chef and will be doing my best not to let the side down" he said. David's exploits are being followed by a TV film crew with the World Porridge Making Championship due to be broadcast on the Paul O'Grady Show on the evening of Wednesday October 10.

This year's championship is also to be followed by a film crew from the Scottish web TV site www.scotlandontv.tv which is hugely popular with ex-pat Scots across the world and particularly Canada and North America. The film crew has already done some preliminary filming as long time stalwart, Ian Bishop from the Slochd prepares for this year's contest and will be covering the event on the day.

The title of World Porridge Making Champion will be awarded to the contender deemed to have made the best traditional porridge using oatmeal and salt.

As well as the coveted title and prestigious 'Golden Spurtle' trophy, the winner of the competition, sponsored by Scotland's largest oatmeal producers, Hamlyns of Scotland, will receive a £350 hotel voucher and a cash prize of £250.

Contestants are also invited to enter the 'Speciality Porridge' competition for porridge with other ingredients added. The winner of this category will be presented the Duncan Hilditch Memorial Quaich, named in memory of legendary master porridge maker and four-times World Porridge Making Champion, Duncan Hilditch who lived in the village for many years.

This year's judges include long-time stalwart, George McIvor, chairman of the Master Chefs of Great Britain and Colin Bussey, Cameron House Hotel, Loch Lomond. They will be joined by guest judge, Shirley Spear of the famous award-winning Three Chimneys Restaurant on the Isle of Skye.

The championship is organised by Carrbridge Community Council whose chairman, Scott Bruce explained that there were some basic rules which everyone has to follow. "The judges will; will be looking at the consistency taste and colour, while for the speciality porridge, the criteria is also based on the blending of porridge with other ingredients." Mr Bruce pointed out that there was an ever-growing interest in porridge with much debate as to how it should be cooked.

Some say it should only be stirred clockwise using the right hand so as not to invoke the devil and it should only be stirred with a spurtle - a straight wooden spoon/stick without a moulded or flat end. "It is amazing just how much interest there is, especially with today's increasing focus on healthy eating" said Mr Bruce.

"Porridge fans across the world have contacted us and are keen to find out more about the championship which they have been following on our golden spurtle website."

As well as the porridge making championship, Sunday's event provides a host of other activities including the Carrbridge Challenge 3km and 5km Forest Run and Minis Fun Run sponsored by Nairn's Oatcakes with fund raising in aid of Maggie's Highland, the Cairngorms Farmers Market, breakfast provided by The Porridge Bowl, cookery demonstrations, product tastings, live music, art and craft workshops and street entertainment.

Registration for the Forest Run is from 10am with a mass aerobic warm up led by local fitness instructor Sam Bain prior to the start at 11am.

Other main highlights of the programme include the pipe band led parade of porridge competitors and judges at 12.30pm from the Old Bridge along the main street to Carrbridge Village Hall and the traditional Toast to the Porridge before the championship gets underway with the first heats at 1pm.

More information about the event, including entry forms for the Forest Run, can be found on the website at www.goldenspurtle.com.

Argyll woman wins porridge award - 8 Oct 2007 - stv.tv, UK
If you are looking for the perfect bowl of porridge, then where would you find it? An upmarket Michelin star restaurant perhaps? Or maybe in the kitchen of ... See video of interview.

Porridge contest 'stirring stuff' - 8 Oct 2007 - BBC News, UK
A dozen cooks from across the UK had gathered in Carrbridge, in Strathspey, for the contest to see who can make the finest bowl of the oatmeal dish. ...

Perfect porridge - 8 Oct 2007 - Simon Humphreys, The Guardian, UK
His porridge-making started as a healthy hobby ... but then Simon Humphreys ended up as the only English contender in the 14th world championship in Scotland. He ended up coming third, and now he's seriously obsessed.

How do you make the perfect porridge? - 8 Oct 2007 - BBC Scotland, UK
Listen to interview.

David drops out of the porridge scene - 10 Oct 2007 - Strathspey & Badenoch Herald
THE HIGHLAND’S newest TV star is to retire from the competitive world of porridge making after his first - and last - appearance at the World Porridge Making Championships in Carrbridge on Sunday.

Stirring win for Scotland's first lady of porridge - 8 Oct 2007 - New Zealand Herald
The 14th annual contest took place in the natural home of the dish: Scotland, in the small village of Carrbridge, Inverness-shire. ...

Stirring win for the first lady of quality porridge - 8 Oct 2007 - Independent, UK
The 14th annual contest took place in the natural home of the dish: Scotland, in the small village of Carrbridge, Inverness-shire. ...

World porridge-making championships - 8 Oct 2007 - Daily Telegraph, Australia
A dozen cooks are heading to Carrbridge in Strathspey for the annual contest to see who can make the finest bowl of the oatmeal dish. ...

World porridge-making champ named - 8 Oct 2007- Ananova, UK
A Scottish guesthouse owner has taken the honours in the annual world porridge-making championships. A dozen cooks from across the UK had gathered in ...

Stirring win for porridge lady - 8 Oct 2007 - Bangkok Post, Thailand
A team of judges tasted dishes of the world's 13 most distinguished porridge-makers before deciding who triumphed in the Golden Spurtle World Porridge-Making Championship.

Oat cuisine ain't what it used to be - 8 Oct 2007 - The Scotsman
WHEN your dish consists of just three primary ingredients - oatmeal, water and salt - sometimes a pinch of superstition can make all the difference. ...

Breakfast of champions gets underway - 8 Oct 2007 - Radio New Zealand
The annual world porridge-making championships are taking place in the Scottish Highlands. Contestants are trying to demonstrate their skill in making the ...

WINNER OF THE GOLDEN SPURTLE - 8 Oct 2007 - This is North Scotland, UK
Maria Soep who runs the Roineabhal Country House, at Taynuilt, where she cooks porridge daily for her guests, was awarded the coveted Golden Spurtle trophy ...

Guesthouse owner named world's best porridge - 8 Oct 2007 - RTE.ie, Ireland
A guesthouse owner was named the world's best porridge maker after a tense cook-off in Scotland today. Maria Soep, from Argyll, Scotland won the 14th annual ...

There were also interviews on the BBC World Service, Radio Sheffield, Ulster, Dublin, Birmingham and many more. Coverage in many more local papers.

Al Beaton's Eve's Porridge winning 2007 speciality recipe
Oatmeal (one part oatmeal to three parts water), pinch of salt, two Bramley apples, pinch of cinnamon, handful of raisins, whipped cream, grape nuts and melted chocolate.

Stew the apples adding sugar to taste. When the apples are gently stewed, add the cinnamon and raisins. Cook the porridge in a separate pan stirring throughout. Add a pinch of salt to taste.

Pour the porridge into a serving bowl and add the apple mixture. Top with whipped cream, dust with grape nuts and add a swirl of melted chocolate.

Judging 2007
Entries will be judged by a panel of three judges:
George McIvor of the Master Chefs of Great Britain.
Colin Bussey from Cameron House Hotel, Loch Lommond
Guest judge - Shirley Spear from the famous award winning The Three Chimneys.
Championship compere: Martyn O'Reilly of Saltire International.

See other competition photos by excellent local photographer James Ross. Other competition years and subjects in his galleries page.

Shirley Spear
Guest judge for 2007 is Shirley Spear from the famous award winning restaurant The Three Chimneys on the Isle of Skye

Shirley Spear and her husband Eddie have run the award-winning Three Chimneys Restaurant at Colbost, in the remote north west Skye, for twenty-two years. Shirley is a completely self-taught chef. She was born in Peebles in the Scottish Borders and grew up in Edinburgh. Her passion for cooking and Scottish food stems from childhood and her love of restaurants grew while she followed her career in PR in London during the late seventies and early eighties. She is delighted to have played a leading role in the burgeoning Scottish restaurant scene over two decades.

Shirley's reputation has grown to have a worldwide following. In April 2002, Restaurant magazine placed The Three Chimneys at No. 28 on their “definitive list” of the World’s 50 Best Restaurants. The Three Chimneys was the only Scottish restaurant included and one of only seven throughout the UK. With this accolade, plus a string of top restaurant awards behind her, Shirley became renowned for her use of Skye's abundant supply of seafood. She became famous for using as much fresh, local produce as possible from Skye and the Highlands. Many of her dishes were based on traditional ideas, but given a modern slant to bring them up-to-date with today's restaurant scene. Shirley is well known for her views on the importance of promoting Scotland's culinary heritage and has published her own best-selling book, The Three Chimneys, which has recently been revised and reprinted. This is a collection of culinary essays on Scottish food and includes the story of her life as a self-taught chef and restaurateur in Skye, plus favourite recipes.

Although Eddie and Shirley remain at the helm of The Three Chimneys and their 5-star accommodation in The House Over-By which they opened in 1999, the couple now take more of an overall management role with Jeanette Neil as their restaurant manager and head chef, Michael Smith leading the kitchen team.

Carrbridge Challenge Forest Run 2007 Results
5km: Rupert Shute (Reading) 17.59; Dominic Sermanni (Carrbridge) 18.39; Robert MacKenzie (Boat of Garten) 20.42. Ladies: Julie Cleghorn (Strathpeffer) 21.20; Cathy Slimon (Laggan) 22.33; Anna Louise Batchelor (Reading) 23.27. Junior under 16: Josh Murray (Carrbridge); Megan Young (Fochabers).

3km: overall winners - Roger Homyer (Insh); Elaine Homyer (Insh); Lewis McWilliam (Carrbridge); Under 16: Lewis McWilliam (Carrbridge); Katie Homyer (Insh); seniors: Ewan Morrison (Archieston), Sam Bain (Carrbridge); Vets: Roger Homyer (Insh), Elaine Homyer (Insh).

Minis: overall - Harry Ingle (Aviemore), Ewan MacKintosh (Carrbridge), Katie Robertson (Boat of Garten); under 5 - Finlay Jennings (Carrbridge), Rosie Broadbent (Nethybridge); P1-2: Harry Ingle (Aviemore), Katie Robertson (Boat of Garten), P3-4: Molly McAulay (Carrbridge).

Results 2006
Winner of the Golden Spurtle World Porridge Making Championships is Sgt Coleen Hayward MacLeod. from Fort George, Inverness.

An army cook beat off tough competition to take the title of World Porridge Making Champion 2006 as expert porridge makers from far and wide gathered in Carrbridge on Sunday to compete for the coverted Golden Spurtle Award. Sgt Coleen Hayward MacLeod is in charge of making sure porridge is on the daily breakfast menu for the 300 - 400 troops from the 1st Royal Irish Regiment stationed at Fort George near Inverness.

Originally from Stornoway, Coleen has served with the army for the past 18 years. As well as a posting in Iraq , she has travelled far and wide including Hong Kong and Kenya and has just returned from an army exercise in Jamaica . Delighted to take the world porridge making title, she commented: "There was some very strong competition and a lot of very good professional chefs taking part in the championship. I just didn't expect to do so well."

As well as the Golden Trophy Award, the World Porridge Making Champion was presented with a £350 hotel voucher and £250 spending money from the event's main sponsors, oatmeal producers Hamlyns of Scotland.

Winner of the Speciality is Addy Daggert. Grampian Chef 2006 of The Cock Bull at Balmedie - the only Michelin recommended gastopub in the North East of Scotland. The 35-year-old Dutchman, who was last year among the runners up, explained that porridge is a particular favourite, especially during the winter months. His winning recipe of white chocolate porridge with stewed autumn fruits and whisky cream won the day for its consistency, taste and presentation. The delighted chef was awarded the Duncan Hilditch Memorial Trophy named in honour of porridge making legend and four times world champion Duncan Hilditch and £150 cash prize.

Addy is Chef Patron of the Cock and Bull at Balmedie. The Cock and Bull has just received a Michelin recommendation and is the only Michelin recommended Gastropub in the North East of Scotland. The 35-year-old Dutchman explained that porridge is a particular favourite, especially during the winter months. He thoroughly enjoyed taking part in last year's championships in which he was named among the runners up and is looking forward to competing again this year.

The Competition
The championship attracted a strong line up of competitors from across Scotland as well other parts of the UK along with a porridge making expert who travelled all the way from Sweden . They included professional chefs, guest house owners, professional caterers and individuals keen to prove they could make a perfect bowl of porridge. Among the line up was an engineer who has written a book about porridge and a retired chartered accountant with a passion for porridge. They were joined by one time boarding school cook, 81-year-old Mary Collinge from Girvan and retired farmer, Alec Coutts (81) from Inverness who was representing Australian porridge enthusiasts, Velvet and Alastair Perston. Unable to travel to Scotland to take part in the contest themselves, the Aussie pensioners launched a down under hunt for a Scot to enter on their behalf.

The 2006 finalists before cook off: Mari Anne MacNeill, Addy Daggert, Coleen Hayward MacLeod, Lynn Benge, Maria Soep.

The annual contest is organised by Carrbridge Community Council whose chairman, Mr Scott Bruce was delighted at the success of this year's event. "There was a very high standard of competitors of various nationalities which gave the whole contest a real international flavour and led to some very tense moments particularly when it came to the final cook off," he said. With an ever increasing interest in porridge from around the world, Mr Bruce went on to point out that as well as the village hall being packed with spectators, the event is followed on the Golden Spurtle website across the globe. "In the week before the championship the website was attracting more than 600 visits a day along with a huge amount of media interest from both national press and radio as well as well as catering magazines," he said. Thanking all the sponsors and everyone who had given up their time to help on the day, Mr Bruce added that as well as the serious side to the contest, it had also been good fun with the audience getting into the spirit of the event and cheering on each of the competitors.

The championship got off to a flying start with a Toast to the Porridge and the procession of judges and competitors to the village hall led by the Badenoch and Strathspey Pipe Band.

Among the other added attractions was the Carrbridge Challenge Fun Run sponsored by Nairn's Oatcakes, an aerobic warm up led by local fitness instructor, Sam Bain, the Cairngorms Farmers Market, product tastings, Stoat's Porridge Bar, a belly dancing demonstration by Sisters of the Desert, live music and street entertainment.

The fun run prizes were presented by Carrbridge ski racer and British Junior Downhill Champion, Emma Norton with each competitor receiving a specially designed Golden Spurtle medal with enscripted commemorative wooden spurtles and farmers market vouchers presented to each of the overall winners.

The Badenoch & Strathspey Pipe Band lead the procession of judges and competitors.

The Great Porridge Fun Run
More than 100 competitors lined up for the Carrbridge Challange Fun Run Sponsored by Nairns Oatcakes. The prizes were presented by Carrbridge ski racer and British Junior Downhill Champion, Emma Norton.

Results
Minis - 1st overall: Iain Bullivant, Balcluaran, Kingussie; 2nd Hamish Diamond; 3rd Ewan Diamond; Under 5 years: Ewan MacKintosh, Sarah McPherson. P1 & P2: Sean Johnson, Sinead Reid. P3 & P4: Iain Bullivant, Rachel Crane. P5, 6 & 7: Hamish Diamond.

3km - 1st overall Neil Convery, Kingussie; 2nd Lewis McWilliam, Carrbridge; 3rd Calum Cunningham. Junior Under 16: Neil Convery, Jessica Convery; Senior 16 - 40: Jo Blair; Vet 40 plus: Craig Thompson.

5k - 1st overall Steve Cairns, 2nd Mike Devlin, 3rd Chris Brydie.
Junior Under 16: Hamish Hepburn, Sarah Norton; Senior 16 - 40: Steve Cairns, Cathy Slimon; Vet 40 plus: Mike Devlin, Alison Murray.

Judging 2006
Entries were judged by a panel of three judges:
Guest celebrity judge - Fi Bird from Stirrin' Stuff
Neil Mugg - Head pastry chef at the prestigious Gleneagles Hotel.
Colin Bussey - Executive Head Chef Gleneagles Hotel and Scottish Chairman of the Master Chefs of Great Britain.
Championship compere: Scott Bruce

Jenny Soep
Among the guests for this year's World Porridge Making Championship is artist and illustrator Jenny Soep who captured some of the highlights of the event in her own unique style. Jenny draws on location while the events unfold. Her images have been used in various editorials, books, web sites, blogs, promotional material and exhibitions. See www.jennysoep.com.

GUEST HOUSE LANDLADY TAKES WORLD PORRIDGE TITLE (2005)

A local guest house landlady has taken the coveted title of World Porridge Making Champion, following the 12th annual World Porridge Making Championships, which took place today (Sunday) in the Highland Village of Carrbridge. The popular event, which this year came under the umbrella of the Highland Food & Drink Festival - Highland Feast, is followed with interest by connoisseurs of the traditional national dish across the globe.

Lynn Benge of The Pines Country House at Duthil, Carrbridge, took away the coveted Golden Spurtle trophy, and a £350 hotel voucher along with £250 spending money from sponsors, Hamlyn’s of Scotland.

Thrilled at taking the prestigious title, Lynn, who was last year's speciality winners, commented "I'm just absolutely elated. I have been entering every year for the past 12 years and although I've come close before, I've never quite made the grade. I am just overjoyed to have won the championship this time around."

In the speciality category, for porridge with other ingredients added, sponsored by Columba Cream, the top prize went to Lara Smith from The Buccleuch Arms Hotel, Moffat, for her "Bucc' n Dulge" recipe.

With the " Bucc" taken from the name of her hotel and "Dulge " taken from the word indulgence, Lara's winning recipe included caramelized condensed milk and Butterscotch Liqueur with vanilla tablet crumbled on top.

Competition for this year’s title was fierce, with competitors originating from Scotland, England, Sweden, Spain and Israel. The line up included professional chefs, bed and breakfast owners, contract caterers, an engineer who is writing a book about porridge and even a mother and son, looking to settle a long running family battle about who cooks the best porridge!

Spectators and co-competitors get to decide for themselves.

Entries were judged by a panel of three: Bill Kendrew of the Craft Guild of Chefs, George McIvor of Baxters of Speyside and leading food writer and former Masterchef winner, Sue Lawrence. Bill Kendrew, who chaired the panel said: “This year’s competition was particularly interesting because of the international flavour of the competitors, and as a result, the porridge’s were very different. It was certainly difficult to chose a winner, but in the end we were unanimous in our choice of Lynn Benge as 2005 World Porridge Making Champion.”2005 Results
Lynn Benge - World Porridge Making Champion.
Antonio Puga Gonzales - Runner up.Lara Smith - Speciality.
Addy Daggert - Runner up.

Lynn Benge - World Porridge Making Champion
The Pines Country House, Duthil, Carrbridge.
Guest house owner, Lynn Benge of the Pines Country House at Duthil has been taking part in the annual World Porridge Championship since it was launched 12 years ago.
A previous finalist, Lynn last year won the speciality section for her recipe for porridge combined with apple, vanilla Vodka and raspberries.
As well as attracting the attention of her guests, Lynn has also found herself featured on Swedish Radio. The interviewing journalist explained the great interest in porridge in Sweden which is a favourite, particuarly around Christmas time.

Lynn's winning recipe
Ingredients: 1 cup oatmeal, 3 equal cups of water, 1½ cup milk, ½ oz knob of butter, ½ teaspoon of salt .
Method: Add to pan oatmeal, water & milk stirring all the time. Bring to the boil, add butter and salt keep stirring. Stir until thickens. Serve and enjoy...

Antonio Puga Gonzales - Runner up
The Craigellachie Hotel, Speyside
Antonio hails from the Spanish town of Galacia and is currently helping out his long time friend and colleague, Addy Daggert in the kitchens at the Craigellachie Hotel.
The 27-year-old chef is aiming to launch his own restaurant in the Spanish town in January serving a combination of seafood, Spanish specialities and international cuisine.
The two chefs are forever trying to outdo each other with each claiming to be king of the kitchen.
They are both looking forward to battling out to at least settle the score as to who makes the best porridge.

Lara Smith - Speciality
The Buccleuch Arms Hotel, Moffat Lara is an experienced chef who originally hails from Zimbabwe.
Concern about the political situation in their native homeland, prompted Lara and her husband to move to Scotland. The couple, who now have a nine month old son, took on the Buccleuch Arms Hotel as a family business which they run with Lara's mother and father-in-law. Focusing on local suppliers and fresh local produce, porridge is one of the main features of the hotel's breakfast menu.
As well as traditional porridge it can come served with cream, condensed milk, wild Scottish heather honey or Lyles Golden Syrup.
A popular addition to the menu is Lara's speciality porridge made with a combination of white and dark chocolate.

(Bucc from the Buccleuch Arms Hotel - Dulge .. from the word indulgence)

Soak the porridge oats overnight

1 1/2 cups porridge
1 1/2 cups water
1 vanilla pod (opened)

Next day cook

3 cups of soaked porridge
2 cups of water
3 pinches of salt
2 table spoons of Caramelised Condensed Milk
(Achieved by pre-boiling for four hours)
1 tot Butterscotch Liqueur
2 pieces of Vanilla Tablet crumbled

Pour into bowls
Fold in generous sprinkling of marshmallows
Serve immediately (steaming hot) with double cream (and Barlean's Forti-Flax, omega 3 fortified flax seeds)

This recipe works well with any porridge oats so the soaking may not apply to every brand.

Lara says this speciality porridge is pure indulgence but adding the Forti-Flax gives it a healthy touch!

Addy Daggert - Speciality runner up
The Craigellachie Hotel, Speyside.
Addy, who was named Grampian Chef 2003, works at the award wining Two Rosette Craigellachie Hotel on Speyside.
The 34-year-old Dutchman explained that porridge is a particular favourite on the menu, especially during the winter months.
He thoroughly enjoyed taking part in last year's championships and is looking forward to competing again this year

Charlie Kenney of the Scottish Liqueur Centre presents speciality winner Lara Smith with a bottle of Columba Cream. Right, chairman of the judges Bill Kendrew of the Craft Guild of Chefs.

Recipe from 2005 competitor Jonas Jonsson (Sweden) Figs and goatbutter porridge 0.15 litre oatmeal, 0.45 litre water, 4 figs, 3 tablespoon goatbutter, Salt, Lingonberry jam, Cloudberry jam. Bring oatmeal, water and the figs to boil. Add salt at the end of the cooking. After 20-25 minutes the porridge is ready. Add the goatbutter and stir for a minute. Put in bowls and put the jam on the top. Lynn's Speciality 'Columba Dream' Recipe
Ingredients: 1 eating apple sliced and diced. Microwave with few drops of lemon juice for 1.45 mins; ½ lb of Raspberries with 3 tablespoons sweetener (mix together, stand until required); ½ cup of oatmeal; 3 equal cups of water; 1 equal cup of milk; 100 ml Columba Cream, 1 knob of butter; 1 sachet sugar; ¼ pint cream mixed with 1 tablespoon icing sugar, mixed until thick To decorate: 1 tablespoon brown sugar and aerosol cream.
Method: Add oatmeal to pan, mix in water, stirring all the time, bring to boil, add butter and Columba Cream, stirring all the time, boil again until it thickens. Mix in sachet of sugar, stand to cool. When cool add cream, mix well, leave to stand. Add fruit mixture, mix well. Serve into small dishes, decorate with brown sugar at edges. Add aerosol cream in centre, top with whole Raspberry and brown sugar. And enjoy…

The Great Porridge Fun Run
Supported by Lyles Golden Syrup.
More than 70 competitors took part in the first-ever Great Porridge Fun Run with the medals presented by Radio 2 presenter, Kenny Bruce.

5km Race: Overall Winners: 1st Jamie Harrower, 2nd Neil Gunn, 3rd Peter Porteous. Juniors: 1st Callum Bruce & his dog, Sam. Seniors: 1st Jamie Harrower & Emma Norton. Vets: 1st Neil Gunn & Caroline McArthy.

Scottish Ski Team Racer, 16-year-old Emma Norton of Carrbridge, one of the winners of the 5k, sponsored by Lyles Golden Syrup.

Fun run competitors and visitors enjoying 'The Big Breakfast' hosted by Tony Stone with his state-of-the-art Stoats Porridge Bar.

Duncan Hilditch
Sadly Duncan Hilditch died recently. Duncan was four times World Porridge Making Champion and was very much a part of the Championship. He will be very sadly missed. Sympathies to his wife Anne and children Karen and Craig.

2004 winner Duncan Hilditch sporting his new kilt.

2005 Media Photos & Press Release
See press release and high resolution PR & Photos for media use page.Media enquires, please contact Linda Jolly, tel: 01479 841 211 or email lindajolly@aol.com

2004 Results (12 Sept 2004)
The winner of the Golden Spurtle, World Porridge Making Champion is three times previous winner Duncan Hilditch of the Portsoy Coffee Shop. The judges told Duncan that he is to become a judge next year to prevent him from entering the competition again! Duncan put his success down to his new kilt (in Weathered Hunting Stewart tartan) made specially for the event by Soy Kilts. The runners up were Lynn Benge and Kay Sharp.

The Speciality Porridge was won by Lynn Benge from The Pines Guest House at Duthil with 'Porridge Supreme' which included cooked apples, cream and vanilla vodka. The recipe is on the porridge page. Or visit Lynn's guest house where she says she is happy to cook it for guests for breakfast or dinner.

2004 Winning Speciality Porridge Recipe:
'Porridge Supreme' by Lynn Benge
Ingredients: 1 eating apple sliced and diced. Microwave with few drops of lemon juice & 1 tablespoon vanilla vodka for 1.45 mins; ½ lb of Raspberries with 3 tablespoons sweetener (mix together, stand until required); ½ cup of oatmeal; 3 equal cups of water; 1 equal cup of milk; 1 knob of butter; 1 sachet sugar; ¼ pint cream mixed with 1 tablespoon icing sugar, mixed until thick To decorate: 1 tablespoon brown sugar and aerosol cream.Method: Add oatmeal to pan, mix in water, stirring all the time, bring to boil, add butter stirring all the time. Mix in sachet of sugar, stand to cool. When cool add cream, mix well, leave to stand. Add fruit mixture, mix well. Serve into small dishes, decorate with brown sugar at edges. Add aerosol cream in centre, top with brown sugar. And enjoy…

The competition attracted a range of competitors including Irish Porridge Champion Martina Flavin, a chef at Earls Court House, Killarney. Martina was the winner of Oat Millers of Ireland National Porridge Making Competition. She won against thirteen other county finalists with her ‘Date Porridge’ recipe.

Martina's speciality porridge of berries on oatmeal
waffles tasted as good as it looked.

2004 Media Photos & Press Release
High resolution PR & Photos for media use page.

Some of the 2003 competitors before the competition enjoying a toast to 'the porridge'.

Jean Dewar for the second year running has won The Golden Spurtle World Porridge Making Championship. The judges found the choice difficult but picked Jean's porridge, commending her for it's particularly nutty Flavour. Jean later disclosed that she mixed together medium and course oatmeal from their Aberfeldy Watermill to get the nutty taste that impressed the judges so much.

Duncan Hilditch - the four times champion - won the Speciality Porridge competition with his 'September Porridge' a seasonal dish including wild brambles, apples and "Brammel Liquor". Recipe below.

Duncan's winning Speciality Porridge Recipe:
Cool porridge folded with whipped cream and laced with "Brammel Liquor" (a liquor made with brambles and whisky).
Topping: wild brambles and diced wild desert apples tossed in sizzling butter, add one desert spoon of sugar, and flame with a measure of "Brammel Liquor". Reduce slightly and pour on top of porridge.
Finish with a sprinkle of "oatmeal crunch" (mixture of oatflakes, breadcrumbs and butter, sugar, mixed together and roasted in oven).
Served with whipped cream and oatmeal biscuits.

Jean Dewar won the coveted Golden Spurtle Challenge Trophy to become the 2002 World Porridge Making Champion. A delighted Jean fought off stiff competition from the other competitors including three times winner Duncan Hilditch. (1 September 2002).

Jean from the Aberfeldy Water Mill is an authority on oatmeal milling and an expert in it's cooking. "I have been making porridge every morning for thirty years as my husband is diabetic and it is good for his health".

"The secret of good porridge is in the oatmeal. Oatmeal should have a good smell." Jean used their own Aberfeldy Water Mill oatmeal. "It is grown in the ideal climate in the Scottish hills and is freshly milled." Jean has kindy divulged her recipes to us.

2002 Results: First Jean Dewar, second was last years winner, Duncan Hilditch, and finalists Rose Seivwright and Charlie Duncan.

Winner of the Speciality was Duncan Hilditch with his 'Porridge Portsoy' (Recipe). Duncan said he did not know what he was going to make until this morning. "I just made it up today." But his new creation won full approval from the judges.

Yoram Odenz received a special 'Highly Commended' award for his speciality dish of porridge with fish.

For the third time Duncan Hilditch has won the Golden Spurtle Challenge Trophy. Beating previous winner Scott Chance by only two points. Duncan scoring 133 points and Scott 131 from 150. An elated Duncan said he would be back to defend his title next year.

The winner of the Specialty section was Jean Dewar with a dish of oatmeal and crushed meringue topped with raspberries and raspberry coulis.

1st Duncan Hilditch
2nd Scott Chance
Finalist - Ian Bishop
Finalist - Jean Dewar

The winner of the Championship, Duncan Hilditch was named 'Master Porridge Maker' and received the Golden Spurtle Challenge Trophy, £200, plus a weekend break at Craigellachie Hotel courtesy of event sponsors, Hamlyns of Scotland, producers of Hamlyns of Scotland Scottish Oatmeal.

The winner of the Specialty section, Jean Dewar received the Craft Guild of Chefs, Scottish Division Quaich plus £100 donated by Aberfeldy Water Mill.

The 8th Annual Championship was held at 2pm in the Carrbridge Village Hall, Inverness-shire, Scotland on Sunday 2nd September 2001. Organised by the Carrbridge and Vicinity Community Council, Carrbridge, Inverness-shire.

Chairman of Judges
Bill Kendrew of the Craft Guild of Chefs

George McIvor of 'Baxters of Speyside'

Gerry Lanzl from the Federation of Chefs Scotland

Duncan Hilditch receiving trophy for speciality porridge 1999 with chief judge Bill Kendrew and George MacIvor.

Duncan Hilditch
Brought up in the Hotel business in Skye. Trained in Glasgow, worked in Malmaison, Rogano Restaurant & Courtyard Restaurant and then back to Skye to run family business until 1978. Ran a hotel in Perthshire till 1984 moved to York to open Restaurant and pub. Moved to Carrbridge in 1988 and opened Ecclefechan Bistro in 1989. Fellow of the Cookery & Food Association, Fellow of the World Master Chefs Society and Fellow of Association Culinaire Francaise.

Scott Chance
Admits to being born south of the border. Moved to Isle of Islay in 1995 with wife and family after 20 years experience in country house hotels. Owns and runs the Harbour Inn in Bowmore. Building a strong reputation for good local Scottish food. Won many awards including the prestigious Scottish Thistle Award. Since Winning the Master Porridge Maker title he has received many queries on his web page from all over the world and has had many Americans and Japanese in particular come to visit to photograph his 'spurtle'.