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.

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

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'.