Bright and early on Friday morning, we set off on our way to Carrbridge, Scotland for The Golden Spurtle World Porridge Championships. It was our 5th year entering the competition and this time three of us were competing. Nick, Alex and I had been practising our spurtle stirring, oat soaking and recipe devising, and were hopeful that one of us might return a champion.
After a long journey up through the beautiful Scottish highlands, we arrived in time for drinks in the Village Hall with our fellow competitors. It was a great evening, chatting to porridge enthusiasts from Scotland, England, Sweden and even the US. We also met Neal Robertson, inventor of the spon and previous world porridge champion. After eyeing up the competition, we made our way back to The Old School, Carrbridge where we stayed for the weekend, for the all-important oatmeal soaking and some rest before the big day ahead.
On Saturday morning, the porridge championships kick-off with a procession led by bagpipers, the competitors then each have a wee shot of whisky and the competition begins. Nick was up first in round one.
Nick's speciality recipe was Fruity Date porridge, made using Scottish porridge oats and oatmeal, ground dried apple, chopped dried
apple, chopped dates and apricots, and a pinch of cinnamon, slowly
cooked with milk, to release and caramelise the fruit flavours. When served, the porridge is then generously covered with
Hurdlebrook Guernsey cream, dotted with more dried dates, apple and apricots,
and the final touch is a sprinkle of Tiana coconut flower nectar. Yum.
Alex and I were in the third and final round. Alex's speciality was a delicious porridge infused with orange and cardamom, and served with pistachios. For my speciality, I made oatmeal Ebelskivers filled with whisky marmalade. Ebelskivers are mini Dutch pancakes, that I gave a Scottish twist by swapping wheat flour for oatmeal and oat flour.
Nick's delicious and creamy oatmeal, made with Rude Health The Oatmeal, Highland Spring Still water and Halen Môn Sea Salt, got through to the final round. After the final round, the winners were announced and the Golden Spurtle was awarded to third time porridge champion, John Boa. John made a deliciously creamy oatmeal and was delighted to re-gain the World Porridge Champion title this year.
We are delighted to announce that the prestigious title of 'Speciality World Porridge Champion' was awarded to Nick Barnard, co-founder and MD of Rude Health, for his Fruity Date Porridge recipe.
Nick beat off stiff competition from a record number of international
porridge enthusiasts and won over the taste buds of the panel of judges which included BAFTA
winning TV presenter Cameron McNeish, George McIvor of the Master Chefs of
Great Britain and Neil Mugg, Gleneagles Hotel Head Pastry Chef.
A delighted Nick said, "It's the third time I have entered, and I'm absolutely delighted that it's third time lucky. Rude Health is all about making tasty, healthy food that sustains you. This recipe is both very delicious and very moreish, and I'm absolutely thrilled that the judges enjoyed it so much."
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