Every year in the village of Carrbridge, Scotland, amateur cooks around the world gather to compete for the title of hot cereal champion. In the annual Golden Spurtle World Porridge Making Championship, each bowl is reviewed by judges recruited from the culinary industry. Entries are ranked in both “traditional” and “specialty” categories by color, texture, hygiene, and taste. “Golden spurtle” refers to the winner’s trophy, a golden replica of the Scottish utensil traditionally used to make porridge. In serious porridge circles, a rounded spurtle (similar to a bar muddler) is preferred over a spoon, as the spurtle produces fewer clumps in the finished product. “When I won, I was absolutely stunned,” said last year’s winner, Lisa Williams of Suffolk, England. “My face was bright red and I almost burst into tears.” Like many porridge pros, Williams is very particular about the type of oats she uses, the oat-to-water ratio, and the amount of salt. “One part oats to three parts water,” she insists. “Soak the oats overnight and use more salt than you think you would. I use Maldon sea salt — the same salt the queen uses,” says Williams. She also prefers a mix of half steel-cut oats and half stone-ground milled oats from Hamlyns of Scotland. Due to COVID-10, the 2020 competition has moved online. Competitors will submit short video recipes, and the winners will be announced on October 10th. This year’s championship will also be a little different in that it will focus entirely on the specialty category. Get the full story here at Eater.
Photo Source: James Ross