Competition Rules

Traditional Porridge Section 

The World Porridge Making Championship® title and the Golden Spurtle® will be awarded to the competitor producing the best traditional porridge, made from oatmeal [pinhead, course, medium or fine].

The traditional porridge must be made with untreated oatmeal (not with oat flakes/rolled oats) and with only water and salt added. Any porridge made with oats other than oatmeal will be disqualified. Competitors, who prefer to ‘soak’ their oatmeal, may do so, but no prior cooking is allowed.

Each competitor is required to produce at least 2 pints or 1.1 Litres of porridge which is to be divided into 4 portions for the judges to taste. Presentation bowls will be provided for each competitor to enable them to present their 4 porridge portions anonymously.

Judging of the porridge will be made on the consistency, taste and colour of the porridge and on the competitor’s hygiene in the cooking process. Judges will enter the cooking area but the anonymity of the final traditional dishes is preserved by a secret numbering process.

The heat winners must be available to compete in the final cook-off (20 mins) and will be required to produce a second batch of 2 pints or 1.1 litre. of traditional porridge.

Head Judge Neil said: “Judges will consider three main aspects: Taste: the porridge should be seasoned accordingly. Competitors should ensure they taste before serving. Texture: may vary depending on oatmeal grain used, there should be no lumps and it must be thoroughly cooked. Colour: can vary on the oatmeal used. Ideally a light creamy golden colour. Seasoning, proper cooking and tasting are key to ensuring that the porridge is to the standard you desire. “

Speciality Porridge Section

A further award will be made for the best speciality porridge. (updated March 2024)

This speciality porridge should be made in the same time period for the heat as the traditional porridge.

All competitors are responsible for adhering to food safety rules before and during the event and to observing food hygiene standards The organisers and judges reserve the right to reject any dish which causes them concern in this regard.

Dishes must include oatmeal (pinhead, coarse, medium or fine), and/or oat flour as a main part of the recipe, alongside other ingredients.

Pre-preparation (eg chopping, grating etc) of ingredients is permitted.

Ingredients cannot be combined in advance or cooked in advance.

Recipes for the speciality porridge are required to be submitted for approval at least four weeks in advance of the event date using the event speciality recipe pro forma. The organisers will assess each recipe submission within two weeks of receipt. Competitors are encouraged so seek early guidance via compete @ if they have any questions regarding speciality recipes.

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.

Judges will be asked to consider the taste and texture of the finished dish, how well oats are creatively integrated, and the presentation of the dish (including any backstory details).

General Information

All competitors must produce both a Traditional porridge and Speciality porridge.

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 cooking equipment is provided by the organisers. Washing services for your equipment is provided by the organisers in the hall. There is no electricity supply at the workstations and contestants must therefore rely on the gas cooking rings or battery powered devices. Competitors are NOT allowed in the Village Hall kitchen. For safety reasons, deep fat frying will not be allowed, although shallow frying is permitted.  There is no running water at the cooking stations.

Each heat is 30 minutes. Competitors are expected to produce both their traditional and speciality dish within this time. Heats will be held at intervals of approx 30 / 40 minutes to allow cleaning between.

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 or family.

Places are reserved for current champions and for winners of associated national championships

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 website and competition programme.

All competitors must give express permission for their photograph and pen portrait to be shared with the media.

We look forward to seeing you at the World Porridge Making Championships ®!