Doug delighted to be in the mix at World Porridge Making Championship

Caithness competitor Doug Mackay has described the World Porridge Making Championship as "a celebration of culture, creativity and community" after taking part in it for the first time at the weekend.

The prestigious event attracts contestants from around the world to Carrbridge and was marking its 30th anniversary this year. Although he didn't win, Doug said it had been a great celebration of a humble yet versatile dish that is recognised as a "global comfort food".

He was among 30 contestants in the mix for the coveted Golden Spurtle trophy, awarded to the cook deemed to have made the best traditional porridge using just three ingredients – oatmeal, water and salt. There is an additional prize for the best speciality porridge, where oatmeal can be combined with any other ingredients.

Doug's speciality ingredients were all sourced from his home county.

The 57-year-old, who lives in Wick and works as a development manager for Dana Petroleum in Aberdeen, says he enjoys cooking at home and experimenting.

He grew up in Keiss and worked in the family butcher shop after school and while he was an apprentice at Dounreay, before going to university in Aberdeen. He has three grown-up children, two in Edinburgh and one in Berlin.

Doug explained: "For the traditional category I used the same method and oatmeal mix which my granny showed me in the 1970s. I used Aberfeldy coarse ground oatmeal to get the smooth and textured mix which is close to how I remember my early experience.

"The speciality category held the promise of exploring flavours and textures to combine with the porridge.

"Researching the history of porridge led me to crowdie, the early name for a porridge brose mix of water and oatmeal.

"This was a staple food in the Highlands with records going back to the 1500s. Records also show this mixed with cream and shared at the celebrations at the end of the harvest.

"My great-grandfather farmed oats at Ratter Mains and would also have given cream crowdie at the end of the harvest there.

"My take on this cream crowdie was to combine traditional porridge with whipped cream, adding whisky liqueur and heather honey and serve with raspberries. This was topped with toasted pinhead oatmeal. All the ingredients were sourced from Caithness.

"A panel of esteemed judges carefully evaluate each entry. They consider not only the flavour and texture of the porridge but also its presentation and the story behind the dish.

"One of the most remarkable aspects of the World Porridge Making Championship is the opportunity for cultural exchange. Participants and spectators alike share stories, traditions and, of course, porridge recipes from their homeland. It’s a beautiful reminder that porridge is a global comfort food, cherished by people of all backgrounds.

"Although I didn’t get my hands on the Golden Spurtle this year, taking part was an enriching experience that transcends the act of cooking. It’s a celebration of culture, creativity and community – a chance to explore the limitless possibilities of porridge and to connect with fellow porridge enthusiasts from around the world."

Doug said he was grateful to Lesley Campbell (Campbells Dairies), Kerry Campbell (8 Doors Distillery) and Trisha Sutherland (Caithness Summer Fruits), suppliers of the local produce he used.

The 2023 competition attracted competitors from around the UK and as far afield as the Netherlands, Germany, the USA, Canada, Cyprus, Zimbabwe, Ghana, Pakistan and Indonesia.

First-time competitor Adam Kiani, competing under the Pakistani flag, won the Golden Spurtle and a £500 purse.

“I am delighted and humbled to win this great event, especially considering the high quality of the entrants and their creations," Adam said.

“It has been a really great day, and I am totally over the moon to be crowned a world champion. This will take time to sink in.”

The speciality title went to another first-time entrant, Bobby Fisher, from London.

Neil Mugg, chairperson of the judging panel, said: “There were some broad variances in the traditional dish with an array of tastes, textures and consistency.

“The speciality winner really thought out of the box with an amazing presentation of his dish in miniature treasure chests.

“There were some really outstanding entries this year, so congratulations to every single competitor.”

The competition is organised by volunteers from the Carrbridge community, with the sponsorship of Hamlyns of Scotland.

Charlie Miller, the 2023 Porridge Chieftain, said: “It has been wonderful to have porridge fans, their supporters and so many visitors attend the 30th edition of this great event. We are delighted the competition continues to attract new and inspirational contestants.

“What started as very much as a small local event has grown to be a highlight of Scotland’s food and drink calendar.”

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