Doug showcases Caithness oats at World Porridge Making Championship

Caithness contestant Doug Mackay chose to cook with oats from his native county as he took part in the World Porridge Making Championship for the second year in a row at the weekend.

Although he again missed out on the prizes, Doug said it had been a great opportunity to “explore the limitless possibilities of porridge” and meet fellow enthusiasts from around the world.

He was among 30 competitors from 14 countries 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 (58) said: “I first tried this competition last year and returned this year to showcase some of the finest ingredients we have in Caithness.

“Caithness is one of the best locations for growing oats, with the long summer days and cooler climate. This year I decided to take my own oats from Caithness to the competition.

“My granny’s family have farmed Thuster Mains for many generations and my great-grandad, William Swanson, was farm manager there before he died in 1936. My second cousin Margaret Brims farms Thuster now.

“The oats were harvested about a week before the competition and I was able to process this at home into pinhead oatmeal that I used in the porridge. This had a special meaning, coming from a farm where my great-grandfather was farm manager.

“In addition to oats I harvested sea salt from Sinclair’s Bay and brought filtered water from Wick.”

Doug’s speciality entry was a fennel porridge with smoked salmon and whisky.

“The fennel porridge was similar to a risotto made with hand-cut coarse pinhead oats, garlic, parsley, butter and fennel,” he explained.

“This was topped with hot smoked flaked salmon and shaved fennel bulb.

“I accompanied the fennel porridge with a whisky pairing from 8 Doors Distillery, Seven Sons single malt, and water lightly infused with fennel.”

The 31st World Porridge Making Championship saw Chris Ormiston receive the Golden Spurtle. His recipe featured equal amounts of Hamlyns Scottish Oatmeal and Hamlyns Pinhead Oatmeal, with a pinch of Himalayan pink sea salt.

Kim McGhee won the speciality prize with her coconut and pandan porridge.

Doug said: “Congratulations to the two winners. Although I didn’t get my hands on the Golden Spurtle this year, taking part was an enriching experience.

“It’s a chance to explore the limitless possibilities of porridge and to connect with fellow porridge enthusiasts from around the world.

“Oats also are very good for you with health benefits in reducing weight loss, lowering blood sugar levels and reducing risk of heart disease.”

Doug, who lives in Wick and works as a developments 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.

The championship is organised by volunteers from the Carrbridge community. The main sponsor is Hamlyns of Scotland.

Alan Rankin, the 2024 porridge chieftain, said: “It has been wonderful to have porridge fans, their supporters and so many visitors attend the 31st edition of this great event.

“We are delighted the competition continues to attract new and inspirational contestants. It’s truly wonderful to see competitors from around the world coming to Carrbridge.”

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